1 pound (450g) special or lump crabmeat, picked over for shells
1/2 cup (120ml) mayonnaise
2 tablespoons (30ml) Dijon mustard
2 teaspoons (10ml) fresh juice from 1 lemon, plus grated zest of half a lemon
2 tbsp minced fresh flat-leaf parsley
1 1/2 teaspoons Old Bay seasoning
1 small shallot, finely minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
1/2 cup panko bread crumbs (1 ounce; 30g)
2 tablespoons (30g) unsalted butter, melted
Baguette toasts, saltines, or other crackers, for serving (optional)
Preheat oven to 375°F (190°C). In a medium bowl, stir together crabmeat, mayonnaise, Dijon, lemon juice and zest, parsley, Old Bay, and shallot until evenly incorporated. Season with salt and pepper.
In a small bowl, stir bread crumbs with melted butter until evenly coated. Season with salt.
Pack crab mixture in a 1-quart baking or gratin dish, then layer buttered bread crumbs evenly on top. Set on top of a rimmed baking sheet and bake until crab mixture is heated through and bread crumbs are golden, about 20 minutes. Serve with toasts or crackers, if desired.
Thaw shrimp as per package instructions and dry well.
In the bowl of a food processor, add half of the cooked shrimp, cream cheese, prepared horseradish, and cocktail sauce. Puree until completely smooth, taste and adjust seasoning with salt and freshly ground pepper. Add the remaining shrimp and pulse until chopped. Transfer dip into a serving bowl and garnish with chopped chives. Serve with butter crackers.
Tip: This dip is also great in a sandwich spread on a tea sandwich!
1 medium head cauliflower
3 tbsp olive oil
1 tbsp hot sauce
3 tbsp butter, melted
2 tbsp Frank’s hot sauce
1/4 tsp garlic powder
1/4 tsp kosher salt
Preheat your oven to 400 degrees.
In a large bowl, toss the cauliflower with the olive oil and buffalo sauce. Spread out onto a baking sheet.
Roast for 15 minutes, flip the pieces of cauliflower, then return to the oven to roast for 10 more minutes.
Whisk together the melted butter and hot sauce. Drizzle over the cauliflower and gentle toss to coat each piece. Return the cauliflower to the oven for 5 more minutes. Serve hot with a side of ranch or blue cheese for dipping.
You can use more or less hot sauce in the buffalo sauce to make them as hot as you’d like! I used Frank’s Hot Sauce.
1 c smoked trout, trimmed and flaked
1 tbsp fresh lemon juice or lime
2 oz butter at room temp
2 tsp grated horseradish
1 tsp fresh dill weed finely chopped
2 oz scallions, finely chopped
salt and pepper to taste
In a broad, medium bowl, using the tines of a fork, mash the smoked trout. One by one add each of the ingredients as listed, mashing and blending.Balance tastes and seasons. Aim to store this for s day or two since it will taste better after the ingredients have mingled together.