Baltimore-Style Crab Cakes

  • 1/2 cup mayonnaise
    1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for servingIn a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

MAKE AHEAD

The crab cakes can be prepared through Step 2 and refrigerated overnight.

 

Broccoli Salad Recipe with Creamy Lemon Dressing from natashaskitchen.com/

  • 2 medium broccoli heads (stems included), chopped into bite-sized pieces
  • 1 large carrot, grated
  • 1 apple, cored and finely chopped
  • ¼ medium red onion (1/4 cup), thinly sliced
  • ½ cup pecans or walnuts, toasted
  • ½ cup raisins or craisins
  • ½ cup mayo
  • ½ cup sour cream
  • 2 Tbsp fresh lemon juice
  • ½ Tbsp sugar, or add to taste
  • ¼ tsp sea salt
  • Pinch of black pepper
  1. Chop broccoli into bite-sized pieces, grate carrot, chop apple and thinly slice onion and transfer into a salad bowl. Add toasted pecans and dried cranberries.
  2. In a small bowl, whisk together all salad dressing ingredients then add dressing into the salad to taste and toss to combine.

Shrimp Scampi Dip

  • 2 tablespoons unsalted butter
  • 8 ounces medium shrimp, peeled, deveined and roughly chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan
  1. Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
  3. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
  4. Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
  5. Serve immediately.

Bang bang shrimp pasta

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  • 8 ounces medium shrimp, peeled and deveined
  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon smoked paprika, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 2 cloves garlic, pressed
  • Juice of 1/2 lime, or more, to taste
  • 1/4 teaspoon Sriracha, or more to taste
  • Pinch of crushed red pepper flakes
  1. To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
  5. In a large bowl, combine pasta, shrimp and mayonnaise mixture.
  6. Serve immediately, garnished with parsley.

 

Kimchi Potato Salad

hero-v_kimchi-potatosalad_99871 pound Yukon potatoes, peeled
5 eggs

For potato salad dressing:
1 16-ounce jar of cabbage kimchi, chopped with juice
2 tablespoons gochujang Korean chili paste
1/2 cup red onion, diced
1/4 cup lemon juice
1 cup mayonnaise
1 teaspoon soy sauce
¼ cup Dijon mustard
1 teaspoon sesame seed oil
2 teaspoons garlic, chopped
1 cup scallions, sliced, white and light-green parts only
Black pepper, freshly ground & Kosher salt
For garnish:
Scallions, sliced, green parts
Black sesame seeds

  • Fill large sauce pot ⅔ full with cold water and heavily salted. Put whole Yukon potatoes into the sauce pot. Put sauce pot on the stovetop over high heat and bring to a boil.
  • When the water is boiling, carefully add in 3 eggs to the sauce pot.
  • Reduce heat to medium and simmer the eggs with potatoes for 12 minutes. Using kitchen tongs, take out the eggs and put them into iced or cold water. Let the eggs sit for 15 minutes in cold water. Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork. Take the potatoes off the heat and use a colander to drain the potatoes. Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
  • For the dressing, combine all the ingredients together and set aside.
  • Remove the skin from the potatoes or leave them on for a more rustic potato salad. Gently cube potatoes and put into a large mixing bowl.
  • Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
  • Add the dressing into the potato mixture. Gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
  • Garnish with sliced scallions and black sesame seeds.
  • Serve immediately or refrigerate in an airtight container for 3-4 days.

 

Deconstructed Mexican Style Corn, Chris Santos

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1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes

Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.

English Tea Cucumber Sandwiches from all recipes.com

1 cucumber, peeled and thinly sliced
1 (8 ounc1128191e) package cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1 dash Worcestershire sauce
1 loaf pumprnickle bread
1 pinch lemon pepper seasoning
fresh dill sprigs

  • Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
  • Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
  • Spread cream cheese mixture evenly on one side of each bread slice.
  • Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
  • Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
  • Cook’s Notes:
  • To make these the night before, cover with SLIGHTLY damp paper towels, then cover with foil. Keep in fridge.
  • To make as appetizers, cut bread slices into rounds with a cookie cutter. Spread with cream cheese mixture and top each with a cucumber slice. Yields approximately 48 rounds.

Green Goddess salad dressing from thewoksoflife.com

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1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tablespoons chopped tarragon
1 tablespoon chopped dill
1/4 cup chopped green onions
3 tablespoons chopped chives
2 tablespoons chopped parsley
3 tablespoons chopped basil
2 anchovy fillets
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine the mayonnaise, Greek yogurt, herbs, anchovies, lemon juice, salt, and black pepper in a food processor or blender and blend until smooth.