Recipe Monday (2)

Since I will be at the beach the rest of this week until next Monday, I decided to go ahead and publish the recipe for next Monday....

I could eat these things every single day. John always says that if he sees one of 3 things on a menu at a restaurant, he knows I will order them....

1) Scallops 2) Shrimp 3) Crab Cakes

In keeping with my island mood, I am leaving you with yet another summer/ beachy recipe....

Maryland Style Crab Cakes & Remoulade Sauce
2 lbs fresh lump crabmeat
1/2 cup minced green onion
1/2 cup minced red bell pepper
1 Tbsp olive oil
1/2 cup Italian-Seasoned breadcrumbs
1 large egg, lightly beaten
1/2 cup Mayo
1 Tbsp fresh lemon juice
1 tsp Old Bay Seasoning
1/2 tsp pepper
Dash of Worcestershire sauce
2 Tbsp butter

-Rinse, drain & flake crabmeat, being careful not to break up lumps. Remove any bits of shell.
Saute green onion & bell pepper in hot oil in large nonstick skillet 8 minutes or until tender.
Stir together green onion mixture, breadcrumbs & next 6 ingredients. Gently fold into crabmeat. Shape mixture into patties that are 1 1/2" thick. Place on aluminum foil lined baking sheet. Cover & chill for 2-8 hours.

Melt butter in large nonstick skillet over Medium heat. Add patties. Cook in batches (3-4 minutes/ side until golden). Drain on paper towels. Keep warm on wire rack in a 200 degree oven until time to serve.

Remoulade Sauce
2 cups Mayo
1 tsp Dijon Mustard (I sometimes use Whole Grain Mustard)
3 Tbsp minced capers
1 garlic clove, minced
1 Tbsp chopped Tarragon
Several dashes on hot sauce

-Mix well & refrigerate for about 2 hours before serving.

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**Tip: Purchase a squeeze bottle (Craft stores like JoAnns sell these, & I'm sure Wal-Mart does as well....)- They run about $1.00 each (if that....)- and drizzle your remoulade sauce on top of your crab cakes....

Other things that you can use a Squeeze bottle for:

Melt chocolate in your squeeze bottle & drizzle over strawberries, cheesecake, or dessert bars

Melt Caramel & drizzle over your coffee


I sometimes use squeeze bottles to put my icing in for large cookie projects.

These are wonderful to use when you are icing cookies with kids. They can easily see the colors of the icing, and they are dishwasher safe for easy cleanup!

Put some of your olive oil in a squeeze bottle. How many times do you want just a drizzle of oil to coat the bottom of the pan & have to drag out your large bottle of oil.... Make it easy by keeping some in a bottle. Also a great way to drizzle olive oil over your asparagus before broiling it in the oven.....

I immediately thought of one of my best friends, Jo Marie, when I saw this. She loves Mojitos and she is always making them for us at girls night..... She says that simple syrup is easy, but a pain to make. How much easier will mojitos be to whip up with simple syrup premade & kept in the fridge for weeks at a time in a squeeze bottle.

One of my favorites: Put a topping in a squeeze bottle to make an easier distribution of your favorite topping. I personally love sour cream but hate when I get a big mouthful of it with tacos or nachos.... Thanks to the squeeze bottles, you can put your sour cream in there and drizzle over your tacos, nachos, or whatever else you love.

*Also good for butter & a little bit of salt in it to drizzle over corn on the cob.*