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in Food

Crab Cake Sliders with Chipotle Slaw

Fall might be around the corner, but I’m still in full summer mode, food-wise at least. I’m pretty much ready for boot weather, but I still want to eat seafood and sliders, not soups and stews.

So, of course, I’m taking full advantage of the (seemingly) last days of warm weather with these Crab Cake Sliders. The crab is highlighted, not overpowered, by the other ingredients and topped with a delicate chipotle slaw. The best part? I used corn chex in place of regular bread crumbs so these are totally gluten-free (of course, you need to get gluten-free bread as well). The corn chex totally works here, but you can probably just use regular breadcrumbs if gluten isn’t an issue. These babies got rave reviews with my bf, but since he basically likes anything I make, I’m not so sure he’s a great judge. So, obviously that means you all have to make these immediately and report back.

 

Crab Cake Sliders with Chipotle Slaw
makes about 8 sliders

Crab Cake Ingredients 

1/2 large white onion, diced

1 red pepper, diced

1 celery stalk, finely diced,

8 oz lump crab meat

1 cup corn Chex (or breadcrumbs of choice)

1 egg, beaten

1 teaspoon lemon juice

2 tablespoons light mayonnaise

1/2 teaspoon dijon mustard

Slider Buns

Chipotle Slaw Ingredients 

1 7oz container greek yogurt ( 0 or 2 %)

1 tablespoon lime juice

2 teaspoons agave

13 oz red cabbage, sliced

2-3 chipotle chilies in adobo

salt & pepper

Directions

1. For the Chipotle Slaw: Slice your red cabbage thinly into a large bowl. In a food processor, add your yogurt, 3 tablespoons mayonnaise, agave, and lime juice. Starting with one, add your chilies and pulse. Taste after each chili, adding up to three for your desired heat. Mix about 2/3 of the sauce with your cabbage and season with salt and pepper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. Keep the remaining sauce chilled as well.

2. For the Crab Cakes: Heat about a tablespoon of oil in a pan on medium-low. Add your diced onion, red pepper, and celery and cook till tender and slightly browning, about 15-20 minutes. Set aside to cool.

2. Break your crab meat up in a bowl. Add your celery/pepper/onion mixture. Add your lemon juice, 2 tablespoons of your mayonnaise, dijon mustard, beaten egg and  chex (or other breadcrumbs). Form the mixture into slider size patties and put on a parchment paper lined baking sheet. Place into the freezer for 10 minutes or 15 – 30 minutes in the refrigerator to firm up.

3. When you’re ready to serve, pan fry the crab cakes for a few minutes on each side. Top your slider buns with some of the remaining chipotle sauce,  add the crab cakes and layer with the chipotle slaw. Enjoy!

Tip: These freeze well. Freeze on a baking sheet then add to a freezer ziplock bag. When ready to use, just thaw and pan fry.

in Food

Caramel Banana Split Shooters

These are serious.

Seriously delicious.

Imagine a banana split made mini – and healthy! These little babies aren’t just healthy because they’re mini, they’re made with healthier ingredients. And get this- they can be made totally vegan. Banana gets layered with vanilla ice cream, nuts, caramel and whipped cream. Top with a cherry and you’ve got the cutest, most delicious little dessert to impress all of your friends.

If you’re making this for a party, you can totally serve these in a banana split bar fashion- a bowl of diced bananas, ice cream, chopped nuts, etc. Then, your guests can create their own little shooters. Easy. Healthy (ier). Delicious.

Caramel Banana Split Shooters

Diced Banana

Vanilla Ice Cream (I used Soy Delicious)

Caramel Sauce*

Chopped cashews

Whipped Cream

Cherries

Layer all of your ingredients in a 2-2.5 ounce shooter glass and serve immediately.

* You can use any caramel sauce you want, but the one I used was the following. Just know, I haven’t perfected this yet, but this is basically what I did: Bring 1 1/2 cups agave, 1 cup light coconut milk and 2 tablespoons coconut butter and a couple pinches salt to a boil. Boil for about 10 minutes and simmer for another 15-20. Refrigerate overnight.  If you want this to come out more like a real caramel sauce, you’ll want to use regular coconut milk or heavy cream if dairy isn’t an issue (reduce to 1/2 cup). However, even though this isn’t a typical caramel, it’s delicious with ice cream!

Enjoy!

 

in Food

Easy Vegan Chipotle Mayonnaise

Chipotle Mayonnaise is the bees knees.

Smoky, spicy chipotle and creamy mayonnaise is the best combination ever invented. I’m partial to slathering this stuff on veggie burgers, fresh veggies and my favorite, sweet potato fries. Oh my god, can we talk about baked sweet potato fries for a second?

They are so easy to make, and so delicious. I like to boil peeled sweet potatoes for just a couple of minutes before I bake them. Once I’m ready to bake, I basically just top them with olive oil and various spices that I’m feeling that day and throw them in the oven till crispy. Easy. I love easy. I love complicated too, but some days you just want to eat some fries, even when they’re partially burnt because you became engrossed in The Big Bang Theory, oops. Plus, baked sweet potatoes are so much better for you than regular fries. Win-win. And, they make a super cute finger food at parties if you put the dip at the bottom of a shooter glass and stick a some fries on top. So cute and so delicious!

I like to use non-dairy mayonnaise here because it has a milder taste and thinner consistency than regular mayonnaise, resulting in a creamier sauce that really showcases the chipotle flavor. Plus, it’s perfect for anyone with a dairy allergy/sensitivity or vegans/vegetarians.

Vegan Chipotle Mayonnaise
makes about 1/2 cup 

3 tablespoons Mayonnaise of Choice (I used Vegenaise)
1 teaspoon Lime Juice
1/8 teaspoon Lime Zest
1 – 3 Chipotle Chiles in Adobo, to taste
Salt & Pepper, to taste

Add the first three ingredients to a food processor, and start blending the chilies in, one at a time. You’ll want to taste after each chili and stop at your desired heat level. If you want your sauce a little chunkier, just pulse a few times instead of blending. Add salt and pepper to taste. Refrigerate for at least 30 minutes and serve!

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