New twist on an old classic


In the summertime is there anything better than an ice cream sandwich?  What if the “sandwich” was a doughnut?!  I know what you’re thinking. Why didn’t you think to try this sooner!  Stop what you’re doing, run out right now, pick up some of your favorite doughnuts and ice cream and make this delicious treat right now!

Earlier this morning I stopped by Federal Donuts and scooped up a few of their famous “fancy” doughnuts.  My favorite is the Blueberry Mascarpone (pictured), which I carefully sliced and filled with a heaping scoop of Moose Tracks ice cream.  What a way to celebrate Hump Day!

What’s your favorite twist on an old classic?


Keep calm and crab cake on

The weather is getting warmer which means I typically begin to cook lighter fare.  Traditionally crab cakes are probably not considered “light” in terms of calorie count, but I found a recipe that keeps them on the “healthier” side (or at least I like to tell myself so).

Who doesn’t love a good crab cake?  Personally, I think everyone should eat more crab cakes, but typically this dish is more frequently served up in restaurants rather than on your dinner table.  I hope to change that notion.  This American classic is easy to make using canned crab meat (warning: this can be pricey, but keep an eye out for when it goes on sale), a few fresh ingredients and some pantry staples.
I slightly adapted this recipe from Ellie Krieger’s Crab Cake recipe.  Serve these tasty little morsels with some lemony aioli…nom, nom, nom!  Here’s how to make them.

Ingredients //

  • 1 egg, lightly beaten
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • Dash hot sauce  (in my case, Frank’s Red Hot)
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 cup finely chopped red bell pepper
  • 1 scallion, finely chopped
  • 1 pound lump crab, picked over for cartilage
  • 3/4 cup panko bread crumbs
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Olive oil
  • Lemon aioli (recipe follows)

Directions //
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a shallow dish.

Divide the crab mixture into 6-8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to a baking sheet or plate and flatten to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon aioli.  Note // For a healthier version, you can bake them in a 400 degree oven until golden on the bottom, about 10 minutes.  Flip them and cook until the second side is golden, 5 to 10 minutes longer.

Lemon Aioli

Ingredients //

  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon chopped chives
  • 3 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • Kosher salt and freshly ground black pepper

Directions //
Mix all ingredients together and serve.

Let me know what you think of these if you make them!  Enjoy!