I kind of have a problem with cookies in the morning. I love them with a cup of coffee. These satisfy that craving without feeling totally guilty. They’re quick to make when the craving hits and yet it doesn’t make a lot like a batch of cookies that sits around tempting you all day. These will start your day off with a smile.
crab cakes bites with roasted pepper-chive aioli – adapted from Sunset Magazine
12 ounces shelled cooked crab
¼ cup finely diced celery
¼ cup minced fresh chives
¼ cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
¼ teaspoon hot sauce
1¼ cups Panko
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths
Sort through crab and discard any bits of shell.
In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and ¼ cup Panko. Stir gently just to mix.
Put remaining 1 cup Panko in a shallow bowl.
Shape crab mixture into 16 cakes, each about 2 inches wide and ½ inch thick. Turn each cake in Panko to coat on all sides, pressing gently to make crumbs adhere.
Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
Bake in a 475° regular or convection oven until golden brown, 13-15 minutes.
With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
Roasted Pepper-Chive Aioli: In a small bowl, mix ⅓ cup mayonnaise, ¼ cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about ½ cup.
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1⅓ cups sliced cremini or button mushrooms
¾ cup (3 ounces) crumbled blue cheese
salt and pepper, to taste
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray. Cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle.
Sprinkle garlic evenly over rectangles and top each rectangle with 1 cup spinach, 2 onion slices, ⅓ cup mushrooms, and 3 tablespoons blue cheese, and lightly pour balsalmic vinegar over the toppings. Season with salt and pepper.
Bring two opposite corners to center, pinching points to seal. Bring remaining two corners to center, pinching all points together to seal.
1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, croutons, and finely chopped chives, to garnish
Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes.
Add butter, and increase temperature to medium-high. Add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more.
Add stock, thyme, bay leaf, and tomatoes, and bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes.
Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.
I live in the Pacific Northwest. I enjoy taking pictures of happenings in my life, but tend to be drawn to nature, babies, food, and pups.
Some things I love - in no particular order - the beach, coconut, mountain cabins, dogs, island lifestyle, cocktails, babies, wine, reading by a crackling fire, cake, any kind of cake, get-togethers with family and friends, cooking, good food, and lots of black coffee.
Thank you for taking the time to visit my blog. I hope you come back soon.