Remoulade Sauce
1 Cup Mayonnaise

1 tsp. Parsley, dried

¼ Cup Creole Mustard

2 Tbsp. Green Olives, chopped

2 Tbsp. EVOO

2 Tbsp. Celery, fine diced

1 Tbsp. Hot Sauce

1 tsp. Roasted garlic, granulated

2 Tbsp. Lemon Juice

½ tsp. Chili Powder

1 tsp. Worcestershire Sauce

½ tsp. Black pepper, ground

2 Green Onions, sliced

1 tsp. Capers, chopped

Mix all Remoulade ingredients together and chill until use.

Crispy Crab Cakes

1 pound Dungeness Lump Crab Meat

½ Cup All-purpose Flour

3 Cups Bread Crumbs, divided

¼ Cup Water

1 Tbsp. Dijon Mustard

1 ½ Cups Natural Butter Olive Oil

1 tsp. Hot Sauce

3 Eggs, divided

1 tsp. Parsley, dried

¼ tsp. Celery Seed, ground

¼ tsp. Red Pepper Flakes, crushed

¼ tsp. Smoked Paprika

½ tsp. Sea Salt

¼ tsp. Black Pepper, ground

½ Lemon, juiced

1. In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.

2. Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.

3. Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.

4. In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use. See Remoulade Recipe

5. In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.

6. To Serve:  Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.

1 pkg. Active dry yeast

4 Hard cooked Eggs, colored (optional)

¼ Cup Water, tepid (80° to 90 ° F)

2 ½ Tbsp. Sugar

1 tsp. Cardamom

½ Stick (2 oz.) Unsalted Butter, room temperature

½ Cup Whole Milk

½ Tbsp. Honey

1 ¼ tsp. Salt

2 Eggs, large

2 Tbsp. Blood Orange Olive Oil

3 ¼ Cups (approximately) All-purpose or Bread Flour

Vanilla Bean Sugar

Rainbow Non-pareils

Egg Wash

Directions: In medium bowl, whisk together yeast, water and a pinch of the sugar (save the rest for a little later) and cardamom. Let rest for about 5 minutes. Set aside.

Cut the butter into small pieces and toss into a small saucepan with the milk; heat until the milk is warm to the touch and the butter has melted. Pour the butter mixture into a large bowl and add the remaining sugar, honey, and salt, stirring with a wooden spoon to dissolve the sugar and salt. Let cool to no warmer than 70° F.

Add yeast mixture to milk mixture, along with eggs, and stir with a wooden spoon to mix. Stir vigorously and add flour ½ Cup at a time. Once the dough clings together and forms a shaggy dough, turn dough onto a floured board and knead, adding flour if necessary. Knead until dough is smooth and elastic, about 10 minutes.

Place dough in a greased bowl and cover with plastic wrap. Leave at room temperature for an hour or so or place in the refrigerator overnight.

Remove dough from bowl and without kneading, cut the dough into four even pieces. Take each piece and cut it into 3 pieces. Roll each piece into a 6-7 inch rope. Braid all 3 ropes together and bend both ends of the braided ropes to connect at the ends, forming a circle. Place on a papered sheet pan. Brush dough with egg wash and place hard cooked egg in the middle of the braid. Repeat with remaining braids.

Set aside until dough doubles in size, Re-egg wash gently and sprinkle with Vanilla Bean Sugar and non-pareils if using. Bake bread in a pre-heated 375 degree oven until golden brown.

Hey, it’s Summer! Your barbeque is probably already ablaze with all of your favorite warm weather fare. Why not keep the party going (and your house cool) with this deliciously easy dessert!

Who says you have to choose between white and dark chocolate?  You can have the best of both worlds with this delicious, silky chocolate fondue recipe!  Talk about a little something for everyone. This recipe is just that! Use your favorite high quality chocolate and let the sky be the limit when it comes to planning things to dip in your fondue.  I love the Fancy Butter cookies recipe for dipping!

P.S. the Fancy Butter cookies are delicious for dipping (check out the recipe).

This steak recipe is a slam dunk in the flavor department! Loaded with herbs and spices, the chimichurri marinade works to create intense flavor and tenderize your steak. Grilled to medium rare and sliced thin, you will be hard pressed to find a more tender piece of meat. On the off chance you have any left over, this steak works great for steak salad or steak quesadillas!

Champagne and black truffle oil  come together to bring you this luxurious risotto recipe. The addition of your favorite seasonal Spring vegetables make this a dish you will want to share time and time again.

These little butter cookies remind me of when I was growing up and the bakeries would sell these by the pound in little pink boxes! ! They were always filled and decorated to reflect the closest holiday. Red, white, and blue for the Fourth of July, Spring colors for Easter…….You get the idea!

You can whip these up in no time to enjoy or freeze them for later if you’d like!

Preheat oven to 350 degree F. Here’s what you’ll need:

Place butter, margarine (if using), and sugar in the bowl of a stand mixer with paddle attachment.

Cream until light and fluffy. Then add egg and flavorings.

Add flour and mix until combined.

Using a scoop or a spoon, scoop about a tsp. full of dough and roll it into a log and then bend into a crescent shape. Press into almond slices before placing on a parchment lined sheet pan.

I love to keep these on hand for those unexpected guests that drop by! Yum!