Mini Crabcakes with Remoulade Sauce

 Mini Crabcakes with Remoulade Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A delicious appetizer or even for dinner when served with a baked potato and salad.  You will love these. Outrageously delicious! 

Mini Crabcakes with Remoulade Sauce

2 slices white bread, crusts removed
2 teaspoons milk
1 tablespoon Hellman's mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
1 tablespoon baking powder
1 teaspoon OLD BAY Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound FRESH lump crab meat

I make my own breadcrumbs by adding bread to food processor and pulsing until fine crumbs. Then moisten the crumbs in the milk.

Add mayo, Worcestershire sauce, parsley, baking powder, OLD BAY, salt, egg and the crab meat mixing very lightly so as not to break up to much of the crab. Using a small scoop or your hands form the mixture into small balls and lay on parchment paper on a baking sheet.

 

 

 

 

 

 

 

 

 

 

 

 

Refrigerate crab bites for 30 minutes which will help them hold their shape while cooking. You can choose to broil or fry.

 

 

 

 

 

 

 

 

 

 

 

If baking or broiling: Make sure you drop a couple of ice cubes onto the baking tray between the crab bites before you bake in a 375-degree oven for 10-12 minutes or until golden brown.

 

 

 

 

 

 

 

 

 

 

To deep fry as shown in my photo: Fill your deep skillet with peanut oil or vegetable oil and deep fry your bites in batches until golden and crispy on the outside...about 5 minutes or less. Then remove with a slotted spoon and drain on paper towels. You can also use a deep fryer with a basket to make these.

 

 

 

 

 

 

 

 

 

 

 

 

Remoulade For Crab Cakes

1/4 cup mayonnaise

1/4 cup Dijon mustard

1 teaspoon sweet pickle relish

1 tablespoon Old Bay Seasoning 

1 teaspoon Worcestershire Sauce 

1 tablespoon chives, minced

1-2 teaspoons horseradish

1 garlic clove, minced

2 tablespoons lemon juice 

 

In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, Old Bay, Worcestershire sauce, chives, horseradish, minced garlic, and lemon juice until fully combined. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Sausage Stuffed Mushrooms

 Sausage Stuffed Mushrooms

Stuffed mushrooms are probably one of the easiest of all the appetizers to make when you are looking for something quick and delicious. Not only are they easy to prepare, they are a favorite when I have guests over. I used Baby Bella mushrooms but you can use white button or any other mushroom you like. You can be creative with the sausage too. I like these spicy but you can use a mild or a sage sausage and get a whole different flavor. I like to use Jimmy Dean brand because they make different uncased sausages. Whatever you use, prepare for these to go fast! 

   Sausage stuffed Mushrooms

½ pound Hot Pork Sausage

2 Tablespoons Olive Oil

¼ cup Onion, Diced

4 cloves Garlic, Finely Minced

(8 ounces) Cream Cheese, softened

1 whole Egg Yolk

1 cup Parmesan Cheese, Grated

2 Tablespoons fresh parsley, finely chopped

Salt And Pepper, to taste

Topping

1/2 cup breadcrumbs 

1 tablespoon melted butter

2 teaspoons chopped parsley

    Preheat oven to 350 degrees.

Wipe the mushrooms with a clean damp cloth and remove the stems. Give them a fine chop and set aside.

Mix breadcrumbs with butter and parsley and set aside.

Brown the sausage in a medium skillet, breaking the pieces up as you cook. Once the sausage is browned, drain the grease and set aside in a bowl to cool. Add the olive oil to the same skillet and sauté the onion, garlic, and chopped mushroom stems. Cook for about 2-3 minutes or until tender. Set aside to cool.

In a medium sized bowl add cream cheese and egg yolk. Stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until well mixed.

Stuff each mushroom with the mixture making a small mound on the top. Add buttered breadcrumbs on top of each mushroom and place on a baking sheet. Bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.

Photography is the property of and copyrighted to Welcome Home.

Carrot Brulee

I ordered this little side dish once at a restaurant and just loved it. It was the perfect blend of sweet and savory in a little brulee-like carrot dish that has a little sweet crunchy bite from the caramelized sugar on top. So I decided to figure out the recipe in my head and try to make it at home. Success! You will love this little side dish for your holiday meal. 

Carrot Brulee

1 pound carrots, cleaned and cut 
1/4 cup dark brown sugar 
1/4 cup light brown sugar 
1/2 cup melted butter 
2 large eggs 
3 tablespoons all purpose flour 
1 teaspoon baking powder 
pinch of salt 
1/4 teaspoon cinnamon 
1/4 teaspoon ginger 
Sugar, for topping, if desired

Preheat oven to 350. Butter or spray 4 ramekins and set aside. In medium pot, cook carrots in water until fork tender. Drain and set aside. Combine remaining ingredients in food processor and pulse until well combined. Add in cooked carrots and continue to pulse until smooth.

Divide carrot mixture into prepared ramekins and bake for 40-45 minutes, or until done. Remove from oven. Sprinkle with sugar, if desired, and caramelize with kitchen torch or place under broiler until sugar is brown and crystallized. You can either invert them onto a plate or serve them in the ramekin you baked them in. Enjoy!

Photograph is copyrighted and the property of ©Welcome Home

Pumpkin Bread Pudding With Caramel Sauce

This year I want to break away from tradition a little bit and serve something a little different than pumpkin or pecan pie.  We all love bread pudding so I decided to make a pumpkin bread pudding with a caramel sauce.  It turned out fantastic and will be on my table every year from now on.  Serve it warm with some sweetened whipped cream or a scoop of vanilla ice cream! This is a dessert to be thankful for!  With sugar and spice and everything nice, what’s not to love

Pumpkin Bread Pudding With 

Caramel Sauce

2 cups half and half

1 15-ounce can pure pumpkin

1 cup (packed) plus 2 tablespoons dark brown sugar

 2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes Challah or egg bread (about 10-ounces)

Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.

Fold in bread cubes.  Transfer mixture to a 11 x 7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes. 

Caramel sauce

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream

Powdered sugar

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Photography is the property of and copyrighted to ©Welcome Home.

Boursin Mashed Potatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

Next time you make mashed potatoes add a package of Boursin Garlic and Herb Cheese to them for more flavor and taste.  OMG they are so delicious!  They’ve got all the usual comfort of your classic mashed potatoes but the creamy Boursin adds an herby, garlicky boost that makes every bite smooth, velvety, extra tasty, and unforgettable.  Another trick… boil your potatoes in chicken broth not water.

 

 

 

 

 

 

 

 

Boursin Mashed Potatoes

 

2 pounds Yukon Gold potatoes

1 tablespoon coarse salt

3 cups chicken broth, (or just enough to cover the potatoes for boiling)

6 tablespoons unsalted butter, divided

5.3 ounce round Garlic & Herb Boursin cheese, room temperature

1/2 cup whole milk, hot

3/4 teaspoon freshly ground black pepper

parsley, finely chopped for garnish

 

Peel your potatoes and then cut into 1½-inch cubes.

Place the potatoes in a large pot with 1 tablespoon of coarse kosher salt (not table salt) and enough chicken broth to cover the potatoes by 1 inch.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring to a boil, then reduce the heat to a gentle simmer until the potatoes are just fork-tender, about 10 minutes. Drain the potatoes in a colander, give them a couple of shakes, and return them to the warm pot. Remove from heat.

 

 

 

 

 

 

 

 

 

 

 

 

Add 4 tablespoons of diced butter; stir until melted and combined. Then add in the Boursin cheese, milk, and the pepper; mash with a potato masher until the desired consistency is reached.

 

 

 

 

 

 

 

 

 

 

 

 

You can also use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over mix or you could end up with gummy potatoes!

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer hot mashed potatoes to a serving bowl and top with butter and finely chopped parsley.

 

Photography is the property of and copyrighted to Welcome Home.