Crab Imperial

Crab Imperial

1 pound can of large sized lump crab, drained

Sauce:
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon lemon zest
1/2 teaspoon celery salt
1/2 teaspoon dry mustard powder
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon dried ground ginger
1/4 teaspoon mace
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Topping:
1 teaspoon parsley
1 tablespoon melted butter
1/2 cup gf bread crumbs
1 teaspoon paprika

Drain lump crab and set aside. Mix all ingredients for sauce and set aside. Seafood seasoning may be substituted for the spices in the sauce. Gently fold the sauce into the crab reserving 1/3 of the sauce for drizzling over the crab mixture. Gently place crab mixture into ramekins but do not pack, leave it light. Drizzle remaining sauce over the crab mixture. Last mix topping ingredients and sprinkle over the top of the whole mixture. Bake in preheated 400 F oven for 15 to 20 minutes. Serve immediately with lemon wedges and perhaps a side salad or garnish. Much easier to make than crab cakes and so delicious.

Sungold Tomatoes

Sungold Tomatoes

Just picked 5 sungold tomatoes, great snack food.
They are some of the sweetest cherry sized tomatoes.

Rabbit Rabbit

Rabbit Rabbit

We've been seeing lots of baby rabbits this year.
If you say rabbit the first day of the month
upon rising it's supposed to bring good luck.
Hope you all have a great month, year, life.

Pickled Red Onion Relish

Pickled Red Onion Relish

1 very large red onion sliced very thin, then chopped
1-1/2 cup white vinegar
4 tablespoons white granulated sugar
1/2 tablespoon kosher or sea salt
1 tablespoon black pepper corns
1/2 teaspoon whole cloves
1/2 teaspoon whole allspice
1/2 teaspoon red pepper flakes
3 bay leaves crushed
3 half pint canning jars

Peel and prepare onions and set aside. In a non reactive pan add remaining ingredients and bring to a boil and boil one minute, stirring to make sure the sugar and salt dissolve. Leave pan on heat. Fill each canning jar with chopped onions and pour strained hot liquid into each jar to the top. When I add the hot mixture to a glass pouring cup I put a metal spoon in the cup to absorb the heat. When I add the hot liquid to each jar I place a table knife in the jar to absorb the heat. Placing hot liquid in glass containers can create thermal shock. The metal utensils are used to absorb the shock. Place lids on jars and let cool and refrigerate overnight. This time I decided to chop the onions into small pieces since they will be easier to put on cream cheese with lox, on burgers as a condiment, and so many other uses. Just tasted this, so delicious, tangy, a some bites are spicey. Great over lox, cream cheese, and rolled up into a bite of deliciousness.