Grain Free Crabcakes, by Diane

This recipe is from @primalgourmet, and it seemed really easy to make for dinners this week! As a Marylander I take my crabcakes seriously, and this one was really good! I would like to change the seasoning a tiny bit more next time and also add butter (I’ll add here if I do!), but this was quick and delicious! I also cut the mayo in half because it wasn’t needed. The sauce I wasn’t a huge fan of and would stick to classic tartar next time. 

Ingredients:

Crabcakes-

2 egg yolks

4 tbsp mayo

1 tbsp Dijon mustard

1 tsp old bay

1 tsp dried parsley

1 lb lump crab meat

3/4 cup finely ground almond crackers 

Sauce-

1 tbsp mayo

1 tbsp Dijon mustard

1 tsp lemon juice

1 tsp old bay

1 tsp dried parsley

Directions:

1. In a bowl, combine eggs through parsley well. Fold in the crab meat, then gently fold in the crackers until well mixed. Form them into balls (mine made 5 good ones).

2. Spray the bottom of an air fryer basket with oil, then place the crabcakes inside and spray the tops with oil. Air fry at 400 for 10 min or until golden.

3. While the crabcakes are cooking, whisk all sauce ingredients together. 

Smoked Bacon and Crab Dip, by Cheryl

We have made this dip for the past couple of years as a snack before eating Thanksgiving meal with family. This dip is soooo delicious and satisfies any salty and seafood craving you may have. It was a crowd pleaser and we'll definitely make it again. Yum!

Ingredients (recipe from here):

8 oz cream cheese, softened

8 oz crab meat (claw, lump, or both)

1/2 cup cooked bacon, crumbled

1/2 cup mayonnaise, plus more

3 scallions, sliced thin

2-3 jalapenos, diced

3 cobs corn, or canned/frozen corn in a pinch works fine

Jalapeno seasoning

Fresh cracked pepper, to taste

1 lemon, squeezed

Directions:

1) Combine cream cheese and mayo until thoroughly combined and smooth. Add the remaining ingredients. If you're using corn on the cob then put some mayo on them and grill until you see grill marks. Mix until combined. Add extra seasoning if needed. 

2) Place the mixture into a 10-inch cast iron skillet. Heat in a 250 degree oven for 1-2 hours until dip is hot for serving.. Serve with baguette slices, chips, or pork rinds. 

Korean Potato Salad, by Diane

 

This week in cooking through the countries was Korea- and luckily I had a pal to share all the food with!! We each made a few banchan (or small dishes) ahead of the main meal. This was the first one- it was really good! Quite easy to make and really filling, I think this could be a lunch on its own! Recipe https://seonkyounglongest.com/korean-potato-salad/ 

Ingredients:

2 lb Yukon gold potatoes, chopped into large chunks

1/2 Kirby cucumber, diced small

1/2 cup carrots, julienned and chopped

2 tbsp red onion, diced 

1/2 cup imitation crab, diced

4 hard boiled eggs, diced 

1/2 cup kewpie mayo

1 tbsp sugar

1 tbsp rice vinegar

Salt and pepper

Directions:

1. Bring a large pot of water to boil and cook potatoes until fork tender.

2. Sprinkle 1/2 tsp salt on the diced cucumbers and let sit for 10 min to sweat, then rinse and squeeze excess water from them. Set aside.

3. Drain potatoes and mash slightly while still hot. 

4. Add all remaining ingredients and combine well, adjust seasonings if needed.

5. Refrigerate for 30 min before eating.