A Lifestyle Blog

seafood

Crab Cake Bites with Tangy Dill Dipping Sauce

by Leave a Comment

We love seafood in our home, but we don’t love the expense of lobster or lump crab meat. You know me, I love an ingredient swap! You are going to save money and time with this delightful appetizer recipe.

Crab Cake Bites with Tangy Dill Dipping Sauce is an adaption from a recipe in the June issue of Woman’s Day magazine and it is incredibly easy to prepare. My recipe’s crab cake base is meant to be spicier and is made with imitation crab meat while the dipping sauce incorporates dill instead of parsley.

I recommend using real mayonnaise and bread crumbs instead of saltine crackers when setting out your ingredients. You’ll add pinch of kosher salt in the crab mixture so my recipe stays equally balanced. This appetizer or small plate recipe can be made in less than thirty minutes and yields seven small bites. If you prefer a larger crab cake, go to town making large patty shapes and eat them as a light meal.

Dress your plates with a lemon wedge and a ramekin of the Tangy Dill Dipping Sauce. We added extra drops of hot sauce on top as well because we like our food spicier. Check out the step-by-step instructions below that include a sizzling video!

These bite sized babies are perfect to pop into your mouth as an appetizer. Don't forget to top with hot sauce and dill dipping sauce.
These bite sized babies are perfect to pop into your mouth as an appetizer. Don’t forget to top with hot sauce and Tangy Dill Dipping Sauce.

Step 1: Turn on broiler. Whisk the first four ingredients.

crab-cake-bites-with-tangy-dill-dipping-sauce6

Step 2: Add imitation crab and remaining ingredients.

crab-cake-bites-with-tangy-dill-dipping-sauce5

Step 3: Use a fork to break down the imitation crab meat and mix with the other ingredients. It will become a bit sticky so use buttered covered palms to shape the crab cake bites into balls the size of golf balls.

crab-cake-bites-with-tangy-dill-dipping-sauce4

Step 4: Transfer each crab cake bite to a canola sprayed, foil lined cookie sheet. Top with a small square of cold unsalted butter.

crab-cake-bites-with-tangy-dill-dipping-sauce3

Step 5: Put the cookie sheet on the top rack of the oven and broil for about 8 minutes until the tops crust up and become golden brown.

Step 6: In the meantime, make the Tangy Dill Dipping Sauce to serve on the side once the crab cake bites are finished in the oven. Serve warm.

crab-cake-bites-with-tangy-dill-dipping-sauce2

You don’t have to host a party to make Crab Cake Bites with Tangy Dill Dipping Sauce as an appetizer. Let me know what your family thinks of them in the comments section below. This budget-friendly recipe would pair well with my Mussels with Pomodoro Sauce. You can also find similar recipes on the ODL Pinterest page. 

Signature ODL 170x70px

Serves 7 crab cakes

Crab Cake Bites with Tangy Dill Dipping Sauce

These cute little crab cakes with dill dipping sauce are ideal for parties as an appetizer or small plate.

15 minPrep Time

7 minCook Time

22 minTotal Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • Crab Cakes:
  • 1 large egg
  • 1/2 tsp dry mustard
  • 1/2 tsp hot sauce (I used Louisana Pure's Crystal Hot Sauce)
  • 1/3 c. bread crumbs
  • 8 oz. imitation crab meat
  • 1 chopped scallion
  • 1/8 c. chopped fresh parsley
  • 5-6 diced capers
  • 1/4 c. mayonnaise
  • 2 1/2 tsp. grated lemon zest
  • pinch cracked black pepper
  • pinch kosher salt
  • 2 T. cold butter
  • Tangy Dill Dipping Sauce:
  • 1/4 c. mayonnaise
  • 1 T. lemon juice
  • 1 T. chopped fresh dill
  • 1/8 tsp lemon zest
  • pinch black pepper
  • pinch kosher salt

Instructions

  1. Turn on broiler.
  2. Line a small cookie sheet with foil and spray it lightly with canola cooking spray.
  3. Whisk egg, mustard, and Crystal hot sauce.
  4. Add bread crumbs and use a fork to incorporate.
  5. Add crab and smash it with the back of the fork until well mixed.
  6. Add scallion, lemon zest, parsley, pepper, salt mix all ingredients together.
  7. Using butter covered hands, roll the crab mixture into balls about the size of golf balls.
  8. Place each crab ball on the foil and smash it down gently to form a patty shape.
  9. Add a small square of butter on top of each crab cake.
  10. Broil 6-7 minutes until slightly golden on top. Watch carefully.
  11. Remove crab cakes from oven when finished.
  12. While they cool, mix the dipping sauce ingredients in a small bowl and garnish with a spring of dill. Plate with a lemon wedge.
  13. Serve crab cakes warm with a side of tangy dill dipping sauce.

Notes

Serve warm with an extra sprinkle of hot sauce and a dollop of the tangy dill dipping sauce.

7.8.1.2
49
https://onedelightfullife.com/crab-cake-bites/

Shrimp Scampi with Pasta and Parmesan

by Leave a Comment

A Delicious Dinner in 30 Minutes

Shrimp Lovers! Where ya at?

My Shrimp Scampi with Pasta and Parmesan must be the easiest, fastest classic shrimp recipe of all time…well, next to shrimp cocktail. Bonus: It’s not that expensive either. If you look for a sale on a frozen bag of shrimp at the store and you are willing to shell these little guys yourself, you’ll save money.

My goal is to provide you with recipes you can make after a long workday without little fuss. Real food.

If you can boil pasta and chop a few ingredients, you’re on your way to enjoying tender shrimp scampi in less than thirty minutes.

Shrimp scampi makes your tummy happy.
Shrimp scampi makes your tummy happy.

The lemon juice adds brightness to the richness of the garlic butter wine sauce, a perfect balance of flavors. Don’t skimp on the fresh herbs, which give the dish depth of flavor. And who doesn’t love a recipe that includes booze? Use a dry white wine, that you would normally sip on anyway, to add to the garlic butter sauce. Warning: Don’t overdue it on the red pepper flakes, if you opt to include them. A little red pepper goes a long way. Oh, and don’t forget to sprinkle shredded parmesan after plating to finish it off.

Enjoy! If you make this recipe, I want to hear from you. Post a comment with a photo of your plate below or tag me on Instagram with #ODLrecipes.

3-4 servings

Shrimp Scampi with Pasta and Parmesan

Classic shrimp scampi is a quick, impressive weeknight meal ready in 30 minutes.

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • 3 T unsalted butter
  • 2 T olive oil
  • 4 diced large garlic cloves
  • 1/2 c. chardonnay
  • 1/2 tsp. kosher salt
  • pinch red pepper flakes (optional)
  • large pinch black pepper
  • 1 lb large raw shelled shrimp
  • 1/4 c. chopped parsley
  • 1/2 juice lemon
  • 1/2 box Barilla spaghetti
  • 1 T shredded parmesan

Instructions

  1. Using medium heat, melt olive oil with butter in a large skillet.
  2. Add garlic and saute while stirring for just under a minute.
  3. Add chardonnay, red pepper (optional), salt, and pepper.
  4. Cook while stirring occasionally until the sauce reduces 1-2 minutes.
  5. Add shrimp and saute for 4-5 minutes.
  6. In the meantime, bring a large pot of water to a boil and cook the dry spaghetti according to package directions.
  7. Add parsley and lemon juice. Stir. Reduce to low temperature and cover.
  8. Add in cooked and drained spaghetti to scampi and toss.
  9. Add parmesan and serve warm.
  10. Garnish with a sprig of parsley.

Notes

Red pepper flakes are optional.

7.8.1.2
32
https://onedelightfullife.com/shrimp-scampi-with-pasta-and-parmesan/

Nutrition

Calories

630 cal

Fat

62 g

Carbs

17 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Signature ODL 170x70px

Poor Man’s Lobster Rolls

by Leave a Comment

I was just in New York and we enjoyed a tasty mahogany clam boil and steamed lobster at a family gathering on the deck. Nothing brings a crowd like announcing that you’re serving fresh seafood.

Once we returned home, I was still craving seafood. But in this landlocked state, lobster is a high priced delight. So, I made Poor Man’s Lobster Rolls using imitation lobster meat and it was delicious!

This version of a lobster roll is reminiscent of one from Maine since it is mayonnaise based and served in a split top, buttered hot dog roll. I prefer dill weed, celery seed, and Old Bay Seasoning with a pinch of pepper for the seasoning base. Stuffed full!

Creamy and delicious, this version of the Maine's famous lobster roll recipe is inexpensive and can be made in fifteen minutes.
Creamy and delicious, this version of the Maine’s famous lobster roll recipe is inexpensive and can be made in fifteen minutes.
It's lunch time and the flavor of the Poor Man's Lobster Roll can only be described as epic.
It’s lunch time and the flavor of the Poor Man’s Lobster Roll can only be described as epic.

Serves 3 lobster rolls

Poor Man’s Lobster Rolls

Lobster (or crab) is pretty expensive, so try this budget-friendly take on the New England lobster roll. Don't forget to butter toast your rolls!

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • 7 oz. imitation lobster meat
  • 1/3 c. mayo
  • Juice of 1/2 lemon
  • 1 T. scallions
  • 1 T. celery leaves
  • 1/4 tsp. Old Bay Seasoning
  • 1/4 tsp. celery seed
  • 1/8 tsp. dill weed
  • pinch black pepper

Instructions

  1. Run a knife through the imitation lobster meat to give it a rough dice.
  2. Mix all ingredients together in a bowl.
  3. Optional garnish: celery leaves, celery seeds, and scallions.
  4. Serve cold spooned into center cut, buttered crusted hot dog rolls. (You can also lay a bib lettuce leaf inside the bun prior to spooning the lobster mixture into the roll.)

Notes

You can substitute imitation crab meat instead.

7.8.1.2
24
https://onedelightfullife.com/poor-mans-lobster-rolls/

Nutrition

Calories

80 cal

Fat

1 g

Carbs

7 g

Protein

12 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Tell me in the comments section if you enjoyed this recipe. It’s so tasty!

Signature ODL 170x70px

Shrimp Creole

by Leave a Comment

I miss New Orleans. The people are some of the warmest, friendliest people I’ve ever met when in a big city. They don’t scowl at you or judge you for asking them questions as a tourist. Actually, they love tourists. They respect them because so much of the city relies upon tourism dollars. So, they put out the whitest of tablecloths, the freshest catch of the day, and the largest cocktail in the ultimate show of hospitality for their city’s guests. 

I still daydream of New Orleans food since our trip. My palette longs for flavorful po’ boys, blackened shrimp served bubbling hot with crusty bread, and savory etouffee. I knew I would miss the intense seasoning of the city’s dishes, so I bought River Road’s Blackened Shrimp Seasoning and grabbed this recipe from “Louisiana Cookin’: Authentic Cajun & Creole Cuisine” magazine and got busy in the kitchen. This tomato based rice dish is more like a thick stew and can be served with any shellfish. I regret not adding diced sausage to the pot while it simmered, but there’s always next time! Shimp Creole was a hit at dinner time in our house and it’s so easy to prep and prepare.

While this recipe isn't mine, it is delicious and reminds me of New Orleans. Recipe by Louisiana Cookin' magazine.

While this recipe isn’t mine, it is delicious and reminds me of New Orleans because of its intense Creole flavors. Recipe by Louisiana Cookin’ magazine.

Serves 4 servings

Creole Shrimp

The perfect high flavor entree for a lazy Sunday dinner when you have an hour to prepare dinner for the family.

10 minPrep Time

50 minCook Time

1 hrTotal Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • 2 T. olive oil
  • 1 c. diced yellow onion
  • 3/4 c. diced green bell pepper
  • 3/4. c. diced celery
  • 1 1/2 tsp kosher salt, divided
  • 3 T. tomato puree
  • 1 1/2 T minced garlic
  • 3/4 c. dry white white
  • 1 28oz can fire-roasted diced tomatoes
  • 1 T. Worcestershire
  • 1 1/2 tsp Creole seasoning (River Road Blackened Shrimp Seasoning)
  • 1 lb. large fresh shrimp, peeled, deveined
  • 2 c. cooked white rice
  • Garnish: sliced green onions, fresh parsley

Instructions

  1. In a large Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, and celery. Season with 1 tsp. salt, and cook until vegetables are slightly tender, 5 to 7 minutes. Add tomato paste and garlic, and cook, stirring, until fragrant, 1 to 2 minutes. Add wine, and deglaze pan by using a wooden spoon to scrape browned bits from bottom of pan. Add tomatoes, Worcestershire, and Creole seasoning, stirring to combine. Bring to a boil, and reduce heat. Simmer until thickened, about 30 minutes, stirring occasionally.
  2. Spread shrimp out on a paper towel lined platter. Season with remaining 1/2 tsp. salt. Add shrimp to pot and simmer 10-15 minutes.
  3. Remove from heat, and ladle into bowls. Serve topped with a scoop of hot cooked rice. Garnish with green onion and parsley, if desired.

Notes

If you want a thicker stew, add more shrimp and/or a spicy sausage. Serve with crusty bread.

7.8.1.2
10
https://onedelightfullife.com/shrimp-creole/

Nutrition

Calories

264 cal

Fat

8 g

Carbs

45 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Signature ODL 170x70px