Crab Cakes

1 Tbsp. butter
1 green onion, finely chopped
2 Tbsp. finely chopped red bell pepper
1 garlic clove, minced
3 Tbsp. heavy cream
1 Tbsp. Dijon mustard
1 egg
1/2 tsp. minced fresh parsley (Italian/Flat leaf)
Cayenne pepper
1/2 cup bread crumbs
1 lb. white or claw crabmeat, picked free of any bits of shell*

1/2 cup bread crumbs
1/4 cup grated Parmesan
3 Tbsp. vegetable oil

Melt 1 tablespoon of butter in heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic until the pepper is tender, approximately 3 minutes. While vegetables are cooking, mix the cream, mustard, egg, parsley, cayenne pepper and 1/2 cup bread crumbs in a large mixing bowl. When vegetables are done, add them to the bowl, mixing well. Gently fold in the crab meat.

Form the mixture into 8 patties, about 1/2-inch thick. In another mixing bowl, combine the remaining 1/2 cup bread crumbs with the Parmesan. Gently pat this topping onto both sides of the patties. Place on a plate, cover with plastic wrap and refrigerate until firm, about 2 hours.

After crab cakes have had time to chill, heat a large skillet with 3 tablespoons of vegetable oil. Sauté the crab cakes in the hot oil for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree (F) oven.

Serve with a small dollop of dill sauce on top of each crab cake.

Yield: 4 servings

Adapted from original recipe by Paula Deen

Notes:

I've tried a couple of recipes for crab cakes and these are by far the best! My husband and I love them so much and can make a meal of them when combined with a large green salad.

The original recipe calls for 2 tablespoons of butter (combined with 2 tablespoons of oil) for frying. I think the straight oil makes for a crispier cake. I used Japanese Panko bread crumbs instead of regular bread crumbs. I used 2-6 oz. cans of crab (drained), so I wound up with a little less than the specified pound. It didn't seem to make a difference.

* I prefer lump crab meat. Claw meat is a lower quality and doesn't taste quite as good.

Artichoke Dip

2 cups canned artichoke hearts, drained and quartered
2 Tbsp. olive oil
2 cloves garlic, minced

8 oz. cream cheese, softened at room temperature
1 cup mayonnaise
1 cup grated parmigiano
1 cup sour cream
Dash cayenne pepper
Salt & pepper to taste

2 Tbsp. plain breadcrumbs

Sauté artichokes and garlic in olive oil over medium-high heat for a few minutes until artichokes have a little color.

Meanwhile, in a medium bowl, combine next 7 ingredients. Add cooked artichokes and garlic. Place in small casserole dish and top with breadcrumbs.

Cover and bake at 375 degrees until bubbly (about 25-30 minutes).

Serve with cracker bread or toasted baguettes.

Alternate:

Substitute 1 cup crab meat for 1 cup artichoke hearts. Pinch of bay spices, basil and oregano.

Notes:

I had this at a dinner party several years ago and have since decided it is by far the best artichoke dip I have ever tasted. I serve it with Panera's Asiago Cheese Demi bread (untoasted slices). The combination of flavors is marvelous. I could eat this and a Caesar salad and call it dinner.

The recipe originates from Cristina's of Sun Valley.

Marinated Chicken Wings

1/4 cup dry white wine
1/4 cup soy sauce
1/4 cup catsup
1/4 cup salad oil
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
16 whole chicken wings, tips removed and wings cut at joint

In a large bowl, combine all ingredients for marinade. Marinate chicken for approximately 4 hours.

Preheat oven to 325 degrees. Line large shallow baking dish with foil and arrange chicken in dish. Bake for 1 1/2 hours. Baste and turn every 30 minutes.

Remove chicken from oven and transfer to a serving platter.

Serve hot or cold.

Yield: 32 pieces

Excellent with White Barbecue Dipping Sauce

Note: I made this for an appetizer for a dinner party and it was a huge hit. I made it again (for the photo-op) for dinner one night, but left the wings intact since my husband loves the tips. I also turned the heat up (350) during the last 30 minutes so the wings would get a little crispier.

Recipe from the San Juan Classics Cookbook (purchased at the Griffin Bay Bookstore in Friday Harbor, WA.)

White Barbecue (Dipping) Sauce

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 Tbsp. coarse ground pepper
1 Tbsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
2 tsp. horseradish (optional)

Mix all ingredients until well blended. Chill for two hours.

Keeps in 'frig for up to one week.

Note: This is absolutely delicious on wings! I suspect it's good on just about anything! I don't care for horseradish, so I left it out. This makes a lot (1 3/4 cups)! I cut the recipe in half and still had plenty left over.

Recipe from Southern Living Magazine (May 2007)

Black Bean Salsa

Click to enlarge

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 large avocado, peeled and chopped
½ purple onion, chopped
1/8 to ¼ cup chopped fresh cilantro (optional)
3-4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon pepper
Garnish: Avocado slices, fresh cilantro

Combine all ingredients in a large bowl.
Cover and chill.
Garnish, if desired, and serve with Fritos or tortilla chips.

Yield: 6 cups

Guacamole

2 large avocados, mashed in large chunks
1/8 - 1/4 tsp. salt
Freshly ground black pepper (6 turns of a pepper mill)
2 Tbsp. La Victoria green taco sauce
1-2 Tbsp. freshly squeezed lemon juice
1/2 tomato, diced
2 Tbsp. Bermuda onion, minced
1-2 dashes of Cholula hot sauce

Mash the avocados with the back of a fork. Don't overmash, as you want to have some large chunks of avocado in the guacamole.

Gently fold in remaining ingredients. You want this to be thick and chunky, not smooth and creamy.

I never add sour cream or mayonnaise.

Fontina Risotto Cakes

3 cups low-salt chicken broth
2 Tbsp. olive oil
½ cup finely chopped onion
1 cup plus 2 Tbsp. Arborio rice
¼ cup dry white wine
6 Tbsp. grated Parmesan cheese
2 Tbsp. (1/4 stick) unsalted butter

1 ½ cups panko (Japanese breadcrumbs), divided
½ cup (packed) coarsely grated Fontina cheese (about 2 oz. before grating)
¼ cup chopped fresh Italian (flat-leaf) parsley
3 Tbsp. chopped fresh chives
1 large egg yolk

2 large eggs
Canola oil (for frying)

Additional grated Parmesan cheese and fresh chives for garnish

Step One

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 Tbsp. parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.

Step Two

Mix ½ cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 ¼ inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)

Step Three

Preheat oven to 250 degrees. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom (not deep, though); heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 ½ minutes per side. Transfer to baking sheet in oven. Serve risotto cakes sprinkled with cheese and garnished with chives.

Makes 1 dozen

Notes:

Cooking the risotto takes much longer than the original recipe indicates. More like an hour than 20 minutes! I ran out of broth before the rice was finished cooking, so I used some more wine (about 1/2 cup).

I usually use a chardonnay wine.

Looking at the photograph here, I realize mine are much flatter and, thus, larger. Either way, they taste great!

Original recipe from Bon Appetit December 2004

Almond-Bacon-Cheese Crostini

1 French baguette
2 slices bacon, cooked and crumbled
1 cup shredded Monterey Jack cheese
1/2 cup mayonnaise
1/4 cup sliced almonds, toasted
1 Tbsp. green onions, chopped
Garnish: toasted sliced almonds

Slice baguette into 36 (1/4- to 1/2-inch) slices; place, cut side down, on an aluminum foil-lined baking sheet.

Bake at 400° for 5 minutes or until lightly browned.

Combine bacon and next 4 ingredients; spread on browned bread slices.

Bake at 400° for 5 minutes or until cheese melts. Garnish, if desired, and serve immediately.

Yield: 3 dozen

Note: The original recipe calls for 1/4 tsp. salt, but I leave it out since the bacon's already pretty salty. Also, I tend to throw in extra bacon and almonds. The bacon-almond-cheese mixture can be made up ahead and refrigerated until ready to use.

Adapted from Southern Living recipe