Crab Cakes

 
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Crab meat can be intimidating for those of us not lucky enough to live in areas where crab is plentiful, but don't be afraid! Crab meat in a can tastes fantastic and saves the work of breaking down whole crabs – plus, it's is easy to find! Our Crab Cakes with Lemon Dill Tartar Sauce recipe is perfect for getting you started. Large chunks of luscious crab meat are carefully blended with crackers, spices, mayo, and egg. Lightly fried, these cakes are crisp on the outside, and tender on the inside. Serve them with our lemon dill tartar sauce on a bed of Bibb lettuce, or alongside a simple coleslaw.

Crab Cakes with Lemon Dill Tartar Sauce
Makes 8 patties

Crab Cake Ingredients:
1 lb Dungeness or jumbo lump crab meat
1 cup finely crushed saltine crackers, (about 20 crackers)
1/3 cup mayonnaise
1 large egg, beaten
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon celery salt
1/8 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon Kosher salt
1 teaspoon lemon zest
1/2 teaspoon tabasco sauce
2 tablespoons fresh parsley, finely chopped
1/4 cup vegetable oil, for frying
Lemon wedges, for serving

Lemon Dill Tartar Sauce Ingredients:
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1/2 tablespoon minced shallot
1 tablespoon lemon juice
1/2 teaspoon dill

Directions:
1. In a medium bowl pick through the crab meat, inspecting and removing any shells if necessary.

2. Use a food processor to break down the saltine crackers until they create a fine crumb. Lightly toss the crab meat with the crumbs.

3. In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, celery salt, black pepper, paprika, kosher salt, lemon zest, tabasco sauce and parsley until combined.

4. Gently fold in the mayo mixture with the crab meat, trying to keep the large lumps of meat as intact as possible.

5. Carefully form the crab mixture into patties roughly 4-5" diameter and 1" thick. Be careful not to pack them too firmly. Place the cakes on a rimmed tray lined with wax paper. Cover, and refrigerate for at least 1 hour.

6. Meanwhile, make the tartar sauce by whisking together all of the tartar sauce ingredients. Cover and refrigerate.

7. Once the crab patties have chilled, remove from the refrigerator. In a large skillet, heat the vegetable oil until it begins to shimmer. Working in multiple batches, add the individual crab cakes to the skillet, being careful to not crowd the pan. Cook the cakes over medium heat until the patties are golden brown and cooked through, about 4-5 minutes on each side. Repeat until all cakes have been cooked. Serve the crab cakes immediately with lemon wedges and tartar sauce.

 

Grilled Chicken Sandwiches

 
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Enjoy a fully loaded grilled chicken sandwich! Perfectly grilled, juicy chicken is layered with elements of sweet, salty, tangy, and savory that will delight the senses. You won't believe how easily it comes together!

Grilled Chicken Sandwiches
Serves 4

Chicken and the Rub:
2 boneless chicken breasts, sliced in half
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon sugar

Sandwich Ingredients:
4 buns
4 tablespoons butter for buns
4 slices pepper jack cheese
1 avocado, sliced
1 ripe mango, sliced
4 ounces spinach
1/4 red onion, thinly sliced
BBQ sauce

Directions:
1. In a large bowl drizzle the chicken with the olive oil, and then rub with the spices (Kosher salt, pepper, cumin, garlic powder, paprika, and sugar) until well-coated on all sides. Preheat the grill.

2. Butter the buns on the inside of both the top and bottom, and prepare to grill by placing on a plate or platter to take out to the grill. Place the cheese on the side of the same plate, too.

3. Prepare the toppings for the sandwich. Halve, de-seed, peel, and slice the mango. Halve, pit, peel, and slice the avocado. Wash and spin dry the spinach leaves; remove stems as needed. Thinly slice the red onion.

4. Grill the chicken breast for 4-5 minutes and flip with grill tongs or metal spatula. Once the chicken breasts are almost done, place the cheese on top of each chicken breast, and allow the cheese to melt. Remove from the grill once the thickest part of the breast reaches 165 degrees F. Let the grilled breasts rest on a clean platter while grilling the buns.

5. Toast the buns on the grill until just golden brown.

6. Layer the toasted bun with a smear of BBQ Sauce, then add a layer of spinach leaves. Place the grilled chicken breast with melted cheese on top of the spinach. Add slices of avocado and mango, and top with slices of red onion. Drizzle more BBQ sauce on top. Finish the sandwich by capping it all with the top grilled bun. Enjoy!