Creamy Cajun Style Pasta with Andouille Sausage

f you are looking for a way to jazz up your pasta, this is the recipe for you! I made this recipe back in the day, and when going through all my previous recipes realized that I need to make it again very soon. If you are looking for something healthy, this recipe is probably (definitely) not what you are looking for. The sauce is loaded with cream and butter – which makes it extra delicious. But, if the fat taste good, then they are good fats…right?

This creamy Cajun-style pasta is fairly quick and easy to make. It is nice and filling, and it is definitely a comfort food. Enjoy!

Recipe for Creamy Cajun Style Pasta with Andouille Sausage

INGREDIENTS

7 ounce link of Andouille sausage, sliced into smallish pieces (I use precooked sausage)
8 ounces of Farfalle pasta (bowtie)
1 Tbsp. of unsalted butter
1 Tbsp. of extra-virgin olive oil
1/3 cup of sweet yellow onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 tsp. of kosher salt
1/4 tsp. of garlic powder
3/4 tsp. of Cajun seasoning
1/4 tsp. of cayenne pepper
Several grinds of freshly ground black pepper
1/2 cup of 2% milk
1 cup of heavy cream
1 Tbsp. of cornstarch
1 Tbsp. of water

DIRECTIONS
Cook the sausage according to package directions, or until fully cooked, in a large skillet. Transfer sausage to a plate and set aside.

Bring a large pot of water to a boil and cook pasta according to package directions.

In a small bowl, mix together the water and cornstarch. You will use this for the sauce. Set aside.

While pasta is cooking, put the butter and olive oil into the skillet you used to cook the sausage. Set over medium heat. When the butter melts, add the chopped peppers and onions to the skillet. Add in the salt, garlic powder, Cajun seasoning, cayenne pepper, and black pepper. Cook for about 6 – 8 minutes, stirring frequently. Then add in the milk and cream and bring to a simmer. Once it simmers, give the cornstarch and water mixture a stir and then add it to the sauce. Cook until the sauce has thickened, about 5 minutes or so.

Once pasta is finished cooking, drain in a colander. Add the cooked pasta to the thickened sauce and add in the cooked sausage. Stir well to coat in the sauce. Adjust heat to medium-low and cook until the sausage is warmed through. Serve immediately.

Makes 4 generous-sized servings. Good for leftovers. 

Recipe Adapted from: Annie’s Eats 

OXO Colander in Sea Glass. I want one.

5-Ingredient Pumpkin Black Bean Soup

This soup is super awesome because you make barely any mess making it, the prep time is less than 1 minute, and the cooking time is just a little over 5 minutes. Oh, and it also is pretty darn tasty AND healthy. It’s loaded with Vitamin A, protein, and fiber. You can make it with more kick based on the type of salsa you use in the recipe. The first few times I made it I used a Hatch Chile salsa, and it was nice and spicy. Now when I make this soup, I like to use a milder salsa to make everyone in the family happy. You can serve this soup with quesadillas or serve it on its own with some tortilla chips. I love warming the tortilla chips in the oven with a little olive oil and salt to serve with chili type recipes. This soup is rich and creamy, and is definitely a comfort-type food, but it has the bonus of being good for you. Enjoy!

Recipe for 5-Ingredient Pumpkin Black Bean Soup

INGREDIENTS

1 can of black beans (15.5 ounces), drained and rinsed
1/2 cup of water, vegetable broth, or chicken broth
1/3 cup of canned pumpkin puree
1/3 cup of salsa (we like it with Newman’s own Farmer’s Garden – you can use hot or mild salsa)
1/2 tsp. of cumin powder
Salt and pepper, to taste
1/3 cup of full-fat Greek yogurt or sour cream

DIRECTIONS

Dump the black beans, water, pumpkin puree, and salsa into a medium sized pot. Sprinkle in the cumin powder, salt, and pepper. Use a spoon to mix well. Set the pot over medium heat on the stove top and cook for 4 – 5 minutes, or until hot. Then adjust the heat to low and stir in the Greek yogurt until smooth. Cook for an additional 45 seconds to 1 minute (don’t cook too long, because the yogurt will curdle a bit and slightly effects the texture of soup). Remove from heat and ladle into bowls. Sprinkle with white cheddar cheese, if desired.

Makes approximately 2 – 3 servings. 
Original Recipe

Per Serving (with a serving being 1/3 of the recipe): 155 calories, 2 grams fat, 29 grams carbohydrates, 12 grams protein, 8 grams fiber, 50% RDA Vitamin A, 15% RDA Iron,

A great saucepan for making this soup! 

Cafe Rio Style Slow Cooker Mexican Shredded Chicken

Here is one of my favorite recipes that I make over and over again. It is so easy to make thanks to the slow cooker! For those of you who don’t know about Cafe Rio, you should really check it out! It used to be just a west coast thing but now it’s a bit of an east coast thing too. This chicken really is similar to the chicken you’d get a Cafe Rio (now I just need to figure out their barbacoa recipe)! The shredded chicken can be used for tacos, salads, burritos, and loaded nachos. We all love it so much in our house, and I am pretty sure you and your entire family will also love the chicken. You will love how easy it is to make and how good it tastes! Enjoy.

Recipe for Cafe Rio Style Slow Cooker Mexican Shredded Chicken

INGREDIENTS

2 1/4 pounds of boneless skinless chicken breasts
3/4 cup of Italian salad dressing
1 packet of Ranch dressing
1/2 cup of water
2 tsp. of chili powder
1 1/2 tsp. of cumin
3/4 tsp. of coriander
1 Tbsp. of prepared (jarred) minced garlic (or 6 cloves of pressed fresh garlic OR 2 tsp. of garlic powder)
1 Tbsp. of dried onion flakes

DIRECTIONS

Put all of the ingredients into the slow cooker. Turn heat on low and cook for five to six hours or until chicken shreds well with a fork. Then shred up the chicken and you are done!

Serving suggestions:
For a taco salad – Put chopped iceberg lettuce on a plate. Add black beans, corn, shredded chicken, torn cilantro leaves, grated cheese, chopped avocado, chopped tomatoes, and sour cream (or Greek yogurt). Drizzle with some lime juice and your favorite salsa.

Burritos/tacos – Use same ingredients as the salad but put in a taco shell or warmed tortilla!

Recipe Adapted from: Our Best Bites

 Recipe makes approximately 10 – 12 servings.

Crispy Honey & Sriracha Tofu Tacos

Tacos are the best! You can make them in so many different ways so that you are able to please everyone. These vegetarian crispy honey sriracha tofu tacos with a cucumber mango salsa are so amazingly delicious and satisfying!

My sister and her family live in a suburb of San Francisco, but they used to live in the city. When we would visit them in the city, we would enjoy lunch at their favorite place, La Taqueria, in the Mission District of the city. That is where I learned about how much variety there are in tacos, as I had grown up on the ground beef, cheddar cheese, lettuce, and tomato taco!

These delicious tacos are topped with cucumber-mango salsa, mashed avocado, and extra Sriracha sauce.  When I first tried the recipe, I really was a little skeptical about tofu in my tacos, and I was truly amazed at how well they turned out. Even if you are not a vegetarian, I am pretty sure you will find these tacos to be quite tasty. Enjoy!

Recipe for Crispy Honey & Sriracha Tofu Tacos

INGREDIENTS

For the Cucumber-Mango Salsa
1 large, ripe mango, cut into 1/4-inch chunks
1/2 English cucumber, peeled and with the seeds removed, finely chopped
1/2 shallot, minced
1/2 jalapeno pepper, minced (with seeds removed)
Juice from 1/2 lime (save the other half for the avocado)
1/2 tsp. honey
Salt and pepper

For the tofu
12 ounces extra firm tofu, drained well, patted with a paper towel, and cut into 3/4-inch chunks
2 Tbsp. Sriracha sauce (plus a little more for adding to taco)
2 Tbsp. honey (plus a little more for drizzling)
1/2 cup + 1 Tbsp. of cornmeal
1/3 cup Panko breadcrumbs
2 Tbsp. all-purpose flour
1/4 tsp. salt
Freshly ground black pepper – about 1/8 tsp.
3/4 tsp. Ancho chile powder
1/8 tsp. of sweet smoked paprika
3 Tbsp. olive oil

Soft taco corn tortillas, Avocado, Full Fat Greek Yogurt (or sour cream)

DIRECTIONS

Prepare the cucumber mango salsa. Toss the cucumber, mango, jalapeno, shallot, lime juice, honey, salt and pepper into a bowl and mix well. Cover and place in fridge until ready to use.

Preheat the oven to 315 degrees. Place tortillas on a baking sheet. Rub a very small amount of olive oil all over each side and sprinkle one side with a pinch of fine sea salt. Set aside.

Put the tofu in a large bowl. Mix together the honey and Sriracha sauce in a small bowl. Pour over the tofu, and gently toss to coat well.

In another bowl, mix together the cornmeal, Panko breadcrumbs, flour, salt, pepper, chili powder, and sweet smoked paprika. Then pour 1/3 of the cornmeal mixture over the tofu, and toss gently. Add another 1/3 of the mixture, toss again. Finish with the remaining mixture and toss again to coat the tofu well. Set aside.

Heat the olive oil over medium high heat until hot. Then carefully add in the tofu. Cook, undisturbed, for a few minutes, then gently stir and flip over, a few at a time, until all pieces have been flipped. Cook for 3 – 4 minutes more, then gently stir again. Continue to cook and gently toss until tofu is crisped up on all sides. Add in a drizzle or two of honey, and stir. Turn off the heat. Sprinkle the tofu with salt and pepper.

While the tofu is cooking, place the tortillas in the heated oven. Cook for a few minutes, then flip. You want the tortillas to be a little crispy, but not hard. You want a very light crisp so that they still fold well without breaking. That is why it is important to buy good tortillas!

While the tofu and tortillas are finishing up, mash up the avocado. Squeeze lime juice over the avocado, then sprinkle with salt and pepper.

Assemble the tacos. Top each warm tortilla with desired amount of tofu, cucumber-mango salsa, avocado, and Greek yogurt. Add a squeeze of Sriracha sauce, if desired.

Recipe makes approximately 6  – 8 tacos. 

Tofu taco recipe adapted from: The Woks of Life
Cucumber-Mango salsa adapted from:  Oh My Veggies 

Cheese Tortellini Soup with Chickpeas, Sundried Tomato, and Artichoke

Cold weather means that it is time to eat more soup! This cheese tortellini soup is super yummy and flavorful. There are no onions, garlic, or salt in the recipe! The first time that I made it, Greg told me it would be nice if I had prosciutto or some other type of meat to add to it. However, once he had his first bite, he did not miss the meat at all!

Not only does this soup taste incredible, but it is also so simple to make. It requires minimal chopping (just the sun dried tomatoes) and barely any cook time. You can probably make it from start to finish in less than 15 minutes. Enjoy!

Recipe for Cheese Tortellini Soup with Chickpeas, Sundried Tomato, & Artichoke

INGREDIENTS

7 cups of chicken or vegetable broth (use vegetable to make the soup vegetarian)
3/4 cup of thinly sliced sun dried tomatoes in oil, drained of the oil (reserve 2 tsp.)
1 9 – 10 ounce package of refrigerated cheese-filled tortellinis
2 15-ounce cans of chickpeas, drained
1 8.5 ounce can of chopped artichoke hearts in water, drained (do not use marinated artichokes)
3/4 cup of half and half or light cream
3/4 tsp. of crushed red pepper flakes
Several grinds of freshly ground black pepper
Baby spinach leaves (for topping)
Freshly grated Parmesan cheese (for topping)

DIRECTIONS

Put the broth into a dutch oven and set over high heat. Bring the broth to a boil and then add in the sun dried tomatoes and tortellini. Boil for 5 minutes, then lower the heat to medium low. Add in the chickpeas, artichokes, reserved sun dried tomato oil, half and half, crush red pepper flakes, and freshly ground black pepper. Cook for another 5 minutes.

Ladle soup into bowls. Top each with desired amount of baby spinach leaves and stir. Then top with freshly grated Parmesan cheese. Serve with your favorite crusty bread, if desired.

Recipe makes about 8 servings
Recipe Adapted from: Foodie Crush 

Zuppa Toscana

Hearty and savory soup with sausage, kale, and potatoes.

This zuppa toscana soup is AMAZING. I made this soup for the first time almost ten years ago, and I have continued to make it several times since then. When I serve this soup at parties, almost everyone who tries it asks me for the recipe. It is so flavorful – it’s made with kale, potatoes, and sausage.  The flavor is so perfect and all I can say is that it is just so delicious. There are barely any meals that my husband truly raves about, but he always is impressed by this zuppa toscana. I hope you will enjoy the soup as much as we do.

Recipe for Zuppa Toscana

INGREDIENTS

1 pound of mild ground Italian sausage
1 large yellow onion, chopped
3 cloves of garlic, minced
1/2 cup of dry white wine or white cooking wine (to deglaze the pan)
1/2 – 1 tsp. of red pepper flakes
2 large or 4 small russet potatoes, peeled and cut into 1/2-inch chunks
2 cups of kale, chopped to your desired size
4 cups of chicken broth
2 cups of water
3/4 cup of heavy cream
Salt and pepper

DIRECTIONS

Place a large stockpot on the stovetop over medium heat. Put the sausage in the pan and cook until it is browned and fully cooked through. Remove the sausage from the pan using a slotted spoon and transfer it to a bowl. Add the chopped onions to the pan and saute for about 5 minutes. Add in the minced garlic and red pepper flakes to the pan and cook for one minutes. Pour the wine into the pot and stir, scraping the bottom of the pan to loosen any browned bits (when you pour the wine in, a lot of steam might come up). Add in the chicken broth, water, potatoes, and kale to the pot. Put the sausage back into the pot. Increase the heat to medium-high and bring to a boil. Once it begins to boil, reduce the heat to medium-low and cover the pot. Let the soup simmer for about 20 minutes, or until the potatoes are cooked through. Stir in the heavy cream and season with salt and pepper. Serve immediately.

Recipe Adapted from: Annie’s Eats

Greek Pizza with a Cornmeal Crust

Greg got me a pizza stone for Christmas one year. Before receiving the pizza stone, I always wondered why my pizza crusts would NEVER work out to my liking. Well, the answer is that I had never hadused a pizza stone. What a difference it makes! It helps to cook the pizza evenly, and it helps to extract moisture (from cheese, toppings, etc.) When I had used a baking sheet to cook pizzas, the moisture from cheese would seep into the crust and it would become a soggy mess.

The very first (and second) pizza I made with the stone was a Greek pizza. The pizza starts with a cornmeal crust, then it is spread with an olive oil & roasted garlic sauce, and it is topped with feta cheese, mozzarella, sun dried tomatoes, kalamata olives, arugula, and spices. It is absolutely amazing!

Recipe for Greek Pizza with a Cornmeal Crust

INGREDIENTS

For the crust
1 1/2 cups all-purpose flour
1/2 cup cornmeal
3/4 tsp. kosher salt
2 tsp. active dry yeast
pinch of sugar
2/3 cup of warm water (about 110 degrees)
2 Tbsp. of extra-virgin olive oil

DIRECTIONS

Put the warm water in a liquid measuring cup. Add yeast and sugar and let sit for ten minutes until a bit bubbly. Put flour, cornmeal, and kosher salt into a food processor and pulse together. Slowly add in the olive oil. With the food processor running, slowly add in the water/yeast mixture through the feed tube. When it forms into a ball, stop and divide the dough into two even pieces. Wrap one piece in plastic wrap and refrigerate or freeze for another use. Place the other piece of dough in a bowl coated with olive oil, and cover the bowl with plastic wrap or a  warm moist towel. Put somewhere warm  (like on top of the warm oven while the garlic is roasting). Let the dough rise for about an hour.

For the roasted garlic & olive oil sauce
2 large heads of garlic, with much of the skin peeled off
5 Tbsp. of extra-virgin olive oil, divided
a pinch of lemon zest (optional)
1/8 tsp. oregano
salt and pepper
a pinch of red pepper flakes
6 sundried tomatoes in oil, chopped small

Line a baking sheet with foil. Pour a couple tablespoons of the olive oil on the foil. Place garlic on top of foil. Place in an oven heated to 375 degrees and cook for 45 minutes. Let the garlic cool slightly, then use your hands to squeeze the garlic out into a bowl. Add the remaining ingredients and mix well, forming a bit of a paste while doing so. Set aside.

For topping & assembling
3 – 4 ounces of grated mozzarella cheese
5 ounces of crumbled feta cheese
10 – 12 kalamata olives, sliced thin
3 – 4 sun dried tomatoes in oil, sliced small
A handful or two of arugula leaves
A drizzle of olive oil
Dried Oregano
Black Pepper
Crushed Red Pepper flakes

Preheat pizza stone according to manufacturer’s directions (most stones need to be at 500 for thirty minutes).

After the dough has risen, place it on an inverted baking sheet dusted generously with cornmeal. Spread out the dough to make a thinnish crust. Drizzle the dough with the roasted garlic & olive oil sauce, spreading evenly. Then top with most of the mozzarella cheese, add the feta cheese, add the olives and sun dried tomato, add a little more mozzarella, then add the arugula. Drizzle the arugula with a little olive oil and then top the pizza with a sprinkle of dried oregano, crushed red pepper flakes, and black pepper.

Once pizza stone is ready, carefully slide the pizza onto the stone (leave stone in oven). Cook for about 6 – 7 minutes, or until crust is done and cheese is melted. Remove the pizza from the oven, let cool for a minute, slice and serve.
Greg & I enjoy our pizza with a small arugula salad topped with olives, feta, olive oil, crushed red pepper flakes, and a touch of balsamic vinegar.

Cornmeal crust recipe adapted from: Martha Stewart

Curried Pumpkin Mushroom Soup

Here is a delicious pumpkin soup recipe. An old coworker of mine had sent me the recipe for this soup. I remember questioning how it would taste when she told me it was a recipe for pumpkin soup with mushrooms. She told me that a nice restaurant in Delaware is famous for the recipe, so that persuaded me to want to try it out. The soup did not disappoint. It’s creamy, hearty, a tad spicy, and soulful. It’s also fairly healthy, since pumpkin is packed full of Vitamin A and mushrooms are high in riboflavin, niacin, and selenium. Greg and I love this soup, and I hope that you love it too! Enjoy.

Recipe for Curried Pumpkin Mushroom Soup

INGREDIENTS

  • 5 TBSP Unsalted Butter
  • 1/2 of a large yellow onion, chopped
  • 8 ounces of sliced mushrooms (baby bella or cremini)
  • 2 Tbsp. of all-purpose flour
  • 1 Tbsp. of curry powder
  • 4 cups of chicken broth
  • 1 16-ounce can of pumpkin
  • 2 Tbsp. of honey
  • 1 Tbsp. of dark brown sugar
  • A dash or two of nutmeg
  • Salt
  • Freshly ground black pepper
  • 2/3 cup of heavy cream

DIRECTIONS

Melt butter in a large pot over medium-low heat. Add in the onions and mushrooms and saute over medium heat until softened, about 4 – 5 minutes. Stir in the flour and curry powder. Stir constantly for about 45 seconds and make sure to scrape the bottom of the pan so the flour doesn’t stick to it. Slowly mix in the chicken broth. Add in the pumpkin, honey, brown sugar, nutmeg, salt, and pepper. Stir together and cook for 5 minutes over medium heat, then adjust the heat to medium-low. Simmer the soup for about 10 minutes, stirring frequently. Mix in the heavy cream and cook soup for one more minute. Serve immediately – makes 6 – 8 servings.

Recipe Adapted from: Delaware Online

Sweet Potato Tacos

I love all kinds of tacos! My sister and brother-in-law are both vegetarian, so these sweet potato tacos are a great meal for when they come to visit.

I first had sweet potato tacos at Paladar Restaurant in Annapolis, Maryland. They were so good that I asked for the recipe from Paladar, and the executive chef sent me a version of the recipe. I have made them several times and they never disappoint. Enjoy!

Recipe for Sweet Potato Tacos

INGREDIENTS

  • For the filling:
  • 1 1/2 Tbsp. of Extra-Virgin Olive Oil, divided
  • 2 large sweet potatoes, peeled and then diced in 1/4-inch cubes
  • 4  hearts of palm stalks from a can, cut lengthwise and then sliced in to desired size 
  • 1 can of pinto beans or great white northern beans, drained well
  • Salt and pepper
  • 2 tsp. of cinnamon
  • For the tomatillo salsa:
  • 6 fresh tomatillos, husked
  • 1/4 of one bunch of fresh cilantro
  • 1/2 red onion OR 1 – 2 thin slices of a jalapeno pepper
    1 lime, juiced
  • For the toppings:
  • Red cabbage
  • Chopped Chives
    8 – 10 soft tortillas (6-inch/taco size)

DIRECTIONS

Make tomatillo salsa first. Place tomatillos, cilantro, and onion in the bowl of a food processor. Pulse until it is to salsa consistency. Pour in to a bowl, squeeze in the lime juice, cover and put in fridge for an hour. In a bowl, mix together the sweet potatoes, hearts of palm, 2 1/2 tsp. olive oil, and salt and pepper. Place the potato mixture on a foil-lined baking sheet, and bake in the oven at 350 degrees for 25 – 30 minutes (until potatoes are done). Put the rest of the olive oil in to a large skillet. Heat oil, then add potato mixture and pinto beans to the skillet. Add in some salt, pepper, and the 2 tsp. of cinnamon. Saute until the beans and potatoes are warmed through, then remove pan from heat. Heat tortillas in a microwave for 20 – 25 seconds. Build your own tacos. Put sweet potato mixture down the middle of the tortilla, then top with cabbage, chives, and tomatillo salsa. Serve with mango and avocado salad (recipe to be posted soon). Enjoy!

Maryland Lump Crab Cakes

Once upon a time, I used to be a part of sailboat racing with my husband, Greg. As I had never sailed until I met him back in 2006 and never quite got the itch, often times I would make snacks and treats for the crew on the team. One weekend, we hopped aboard a friend’s sailboat and raced to Oxford, Maryland. The race was quite wild, and I was hoping that the start would be the most exciting part of the day, but the entire race was a crazy ride. We had endured winds of up to 42 mph, and it was kind of (really) scary. Later that night we dined at the Robert Morris Inn, in the Tred Avon dining room. It was a lovely meal with very fun people. We ate delicious food including Maryland crab cakes. I decided when I got home from the race to recreate crab cakes at home.

Making crab cakes is actually pretty easy. There is not much prep time and they cook in under 30 minutes. I recommend buying pre-picked crab meat that is ready to eat – this will make the process much easier! Also, make sure to buy pretty high quality crab meat for your crab cakes. The price might make you cringe, but it is worth it. Plus, making crab cakes at home is always much cheaper than ordering them at a restaurant. If you want to pay the extra money, go ahead and buy the jumbo lump crab meat in place of the lump crab meat. The butter sauce on these crab cakes is also a really nice touch. I drizzled a little on top of each crab cake and then squeezed on some extra lemon juice. So yummy!

Recipe for Maryland Lump Crab Cakes

INGREDIENTS

1 medium egg
1 tsp. of fresh parsley leaves
1 tsp. of dried parsley leaves
1/4 tsp. of kosher salt
a few grinds of freshly ground black pepper
1 tsp. of Old Bay Seasoning
3/4 tsp. of Grey Poupon mustard
1 1/2 tsp. of Worcestershire sauce
1/2 tsp. of freshly squeezed lemon juice
1 1/2 Tbsp. of mayonnaise
8 ounce container of ready to eat lump crab meat, drained of juices
6 – 8 saltine crackers, crushed
a small pat of butter for each crab cake

DIRECTIONS

Adjust your oven so that a rack is on the top, closest to the heat source. Preheat oven to 375 degrees.

Crack the egg into a large bowl and then use a fork to beat the egg well. Add in the fresh parsley, dried parsley, salt, ground pepper, Old Bay seasoning, Grey Poupon mustard, Worcestershire sauce, and lemon juice. Mix the ingredients together. Fold in the crab meat and mayonnaise and mix. Add in 6 of the crushed saltine crackers and mix well. If the mixture does not appear to stick together well enough for forming into patties, mix in the other 2 crushed Saltine crackers (more if needed).

Use a large spoon to scoop out desired amount of the crab mixture and then form with your hands to make a patty/cake. Place the crab cake onto a baking sheet. Repeat until you have used all of the crab mixture (I made 4 regular-sized crab cakes with the mixture). Place a very small pat of butter on top of each crab cake and then sprinkle each one with a dash of black pepper. Place the baking sheet on the top rack of the oven and bake for 12 – 15 minutes. Then, using a spatula, very carefully loosen the bottom of each crab cake from the pan but do not flip. Rotate the pan and cook for another 10 – 12 minutes, or until the cakes are golden brown.

Serve with lemon-parsley butter sauce (recipe below) and a squeeze of fresh lemon. Eat with your favorite sides (we had oven-baked potato fries and a spinach salad). Enjoy!

Recipe Adapted from: The Chesapeake Bay Crabbiest Cookbook

Lemon Butter Parsley Sauce

INGREDIENTS

1/2 stick of unsalted butter
1 Tbsp. of fresh parsley leaves, chopped
2 tsp. of freshly squeezed lemon juice
2 tsp. of white cooking wine
1/4 tsp. of salt
1/4 tsp. of black pepper
1/2 tsp. of Worcestershire sauce
a dash of Sriracha hot sauce

DIRECTIONS

Melt the butter in a small saucepan over low heat. Once butter has melted, add in all of the other ingredients. Simmer together on low heat for about 45 seconds. Drizzle butter sauce on crab cakes or serve on the side for dipping.

Recipe Adapted from: The Chesapeake Bay Crabbiest Cookbook

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