Spicy Dijon Baked Crab Cakes with Cool Chive Aioli

 

Happy New Year! We welcomed 2013 with friends, laughs, champagne and these little tasty guys…spicy dijon crab cakes baked in the oven.

 

Served with a cool chive aioli. These crab cakes were perfectly festive.

 

Our crab cakes were the star of the New Year’s Eve meal, alongside roasted asparagus and sweet potato wedges. But, these would be perfect bite size apps for any party…Super Bowl perhaps? We think so.

Happy double dipping in 2013!

Recipe – makes 12 Cakes

Ingredients

·         1 lb. Lump Crab Meat (Note: This recipe also works with cooked crab meat.)

·         ½ Teaspoon Salt

·         ½ Teaspoon Pepper

·         ¼ Teaspoon Cayenne Pepper

·         ½ Teaspoon Paprika

·         ¼ Teaspoon Onion Powder

·         ½ Teaspoon Garlic Powder

·         ½ Stalk of Celery, finely diced

·         1 Tablespoon Fresh Parsley, chopped

·         1 Teaspoon Lemon Zest

·         1 Tablespoon Coarse Ground Dijon Mustard

·         2 Egg Whites

·         ½ Cup Breadcrumbs

For the Aioli

• 12 Chives, roughly chopped
• 1 Tablespoon Olive Oil
• 1 Tablespoon Lemon Juice
• A Pinch of Salt and Pepper
• ½ Cup Non-Fat Greek Yogurt

Method

1.       Add all of the ingredients to a large mixing bowl. Use a rubber spatula or large spoon to mix the ingredients together.

2.       Place on baking sheet lined with parchment paper and refrigerate for 30 minutes.

3.       Pre-heat oven to 325 degrees F. Bake for 15 minutes or until golden brown.

4.       While crab cakes are baking, combine ingredients for the aioli in a food processor or blender and process until combined.

5.       Serve as an appetizer or meal and enjoy!

 

Your Mom’s Apple Crisp

Growing up apple crisp was always a Sunday night treat, especially in the fall. After an afternoon of running around collecting logs for our “house” that we were building in the back woods, running through the swamp to get “ingredients” for the pond soup we were going to cook, and chasing after bugs in the mud, we would come back inside to the heavenly aroma of apple crisp baking in the oven. Our mom was (and still is) pretty awesome.

Today, we made the apple crisp for Mom. We used honey crisp apples…

And got to use a super fun kitchen gadget! The apple corer! Not only does this bad boy peel and core the apple…

…it slices it into bouncy rings! We may have each sneaked an accordian apple into our mouths while making the crisp. (Not the whole thing at once though. We’ve been told we have big mouths, but not big enough to fit an entire apple!)

If you’re longing for that feel good, Mom-made dessert, this is the perfect treat. Happy double dipping!

Recipe- adapted from the Betty Crocker Cook Book

Serves 8-10

Ingredients

• 6 medium honey crisp apples, cored, peeled and sliced
• 3/4 cup oats
• 1/2 cup brown sugar
• 4 Tbsp. melted butter
• 2 Tbsp. honey
• 2 tsp. cinnamon
• 1 tsp. nutmeg

Method

1. Preheat oven to 375 degrees F.

2. Core, peel, and slice apples.

3. In a medium bowl, combine oats, brown sugar, melted butter, cinnamon and nutmeg to make the crumble topping.

4. Layer apples in a greased 8×12 baking pan. Sprinkle crumble evenly on top.

5. Bake in oven for 30-35 minutes.

6. Serve with vanilla ice cream. Enjoy!