Crab Cakes

Crab Cakes

Rating: 4.5 out of 5.
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Crab cakes using imitation crab…

If you follow my blog, then you know I love using imitation crab. It’s so cheap compared to fresh crab making it the perfect substitute. I had an extra pack in my fridge and decided to make some delicious crab cakes topped with my homemade tartar sauce. These fried little crab patties are jammed packed full of flavour. Filled with plenty of finely diced veggies, even the kiddos will love this simple dish.

Crab cakes

Variations:

While I used imitation crab, this can easily be substituted for the real thing. I’m absolutely sure that using real crab meat would elevate this dish ten fold, but you have to work with what you got. Imitation crab definitely saves money, but if you’re feeling bougie, use the real thing instead!

In terms of what you put inside your crab cake, it’s really up to you and you can use most veggies you’ll find in your fridge. Don’t be afraid to change things up!

Crab Cakes

Crab Cakes

Might not be made of real crab, but these imitation crab cakes are delicious and won’t burn a hole in your pocket!
Prep Time 10 mins
Cook Time 6 mins
Course Appetizer, Main Course
Servings 4 people

Equipment

  • Large pan
  • Medium bowl
  • 2 small bowls

Ingredients
  

  • 227 g imitation crab chopped finely
  • 1 stalk celery chopped finely
  • 1 tbsp red onion chopped finely
  • 3 tbsp bell pepper any colour, chopped finely
  • 1 tsp old bay seasoning
  • ½ tsp dried dill
  • ¾ lemon juiced
  • splash Worcestershire sauce
  • 2 tbsp Caesar dressing Renée’s or your preferred brand
  • pepper to taste
  • 2 medium eggs beaten
  • 1 cup bread crumbs or panko
  • 3 tbsp vegetable oil

Instructions
 

  • In a bowl, combine the imitation crab, celery, red onion, bell pepper, old bay seasoning, dried dill, lemon, Worcestershire sauce, Caesar dressing, and pepper. Form patties about the size of your palm.
  • In a small bowl, beat 2 eggs and set aside. In another small bowl, fill with bread crumbs. Take your patties and coat them first with egg, then breadcrumbs, then egg again and lastly breadcrumbs.
  • In a pan on high heat, add the vegetable oil. Once the oil is hot, fry the crab cakes on each side for 3 minutes. When done, place crab cakes on paper toil to absorb any excess oil and they’re ready to serve!
Keyword crab, crab cakes, imitation crab, seafood pasta

Tartar Sauce

Tartar Sauce

Rating: 5 out of 5.
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The quickest, easiest tartar sauce

This super easy tartar sauce is made out of ingredients you’ll most likely find sitting in your fridge. It’s so quick to make why would you buy a store-bought version?!

Honestly, I came up with this recipe because I needed a sauce to top off my crab cakes and I let me tell you, I absolutely blew myself away. I’m quite picky when it comes to my tartar sauce and this one really hit the mark. It’s a must have for me with my fish and chips and most other fried seafood.

Variations:

To make this recipe vegan, simply use a vegan mayonnaise and relish!

Tartar Sauce

Tartar Sauce

A super easy tartar sauce made from the staples already in your kitchen!
Prep Time 3 mins
Course Sauce, Side Dish
Servings 4 side servings

Equipment

  • Small bowl

Ingredients
  

  • 2 tbsp mayonnaise
  • tsp relish
  • ¼ lemon juiced
  • ½ tsp dill fresh or dried

Instructions
 

  • In a small bowl, mix together the mayo, relish, lemon juice and dill.
  • Enjoy right away or refrigerate until ready to serve.
Keyword sauce, tartar sauce

Smoked Salmon Dip

Smoked Salmon Dip

Rating: 5 out of 5.
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The smoked salmon dip that makes you keep coming back for more…

I LOVE dips. It’s probably because I’m such a snacker and I love snacking on a dip. A few crackers here and there will curb my hunger until the next meal. This smoked salmon dip is perfect for parties, so quick to throw together and will sure to be a hit! I mean afterall, using smoked salmon is always sure to impress.

Smoked Salmon Dip

To serve…

To serve this smoked salmon dip, I make my own baked crostini, because frankly, it’s WAY cheaper than buying the store-bought version. A $1 baguette will make about two $4-5 store-bought version crostinis. All you have to do is slice your baguette into 1-1.5 inch pieces. Lightly coat with olive oil and your preferred spices and bake for about 10-15 minutes at 350°F or until lightly browned.

Smoked Salmon Dip

How to make it

It couldn’t be easier to throw this dip together. Simple dice all the ingredients very finely, add them together and mix until well combined! Serve with your own homemade crostini or store-bought crackers and enjoy.

Smoked Salmon Dip

Smoked Salmon Dip

A simple but deliciously fresh smoked salmon dip that’s sure to impress!
Prep Time 5 mins
Course Appetizer, Snack

Equipment

  • Small bowl

Ingredients
  

  • 150 g smoked salmon diced
  • 2 tsp capers chopped
  • 2 tsp red onion finely diced
  • 1 tsp fresh dill chopped
  • 2 tbsp cream cheese herb and garlic

Instructions
 

  • Finely dice the smoked salmon and red onion. Finely chop the capers and dill.
  • Add all the ingredients to a small bowl and mix until well combined.
  • Refrigerate until ready to serve and serve with your choice of crackers.
Keyword dip, salmon, smoked salmon, smoked salmon dip

Shrimp Pasta

Shrimp Pasta

Rating: 5 out of 5.
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This shrimp pasta. WOW. It is by far the most delicious pasta I have ever made and the only pasta that beats it is from Florence, Italy. It’s super simple, but what makes it is my fresh lobster stock. Without it you’ll have an average shrimp pasta so please don’t skip the most important step!

Fresh seafood pasta…

Seafood pasta, with fresh seafood, is probably one of my favourite meals. The simplicity behind it really lets the ingredients shine and allows you to enjoy each component separately and together as a whole.

Shrimp Pasta

So quick and easy to make!

If you already have your lobster stock ready, this quick pasta is sure to blow your taste buds away. The secret to the most flavourful pasta dish is to boil your pasta in the lobster stock, and then used that reduced “pasta water” aka lobster stock in your pasta sauce too.

Shrimp Pasta

Variations:

This pasta is most definitely not limited to shrimp as your seafood of choice. I would have preferred to use lobster, but we had already eaten it all before I made the stock. Next time I’ll definitely put some lobster meat aside for this recipe. You can substitute the shrimp for pretty much any seafood you like but I’d suggest sticking to shrimp, lobster, or mussels.

In terms of the pasta itself, I used a spaghetti noodle, but a linguine or angel hair pasta would suit this dish as well.

If you don’t have your own lobster stock, I’d recommend using a store bought fish stock and maybe add a bit of clam juice to it too. It won’t be nearly as good, but it’s an easier option and will still result in a tasty dish.

Shrimp Pasta

Shrimp Pasta

An absolutely delicious shrimp pasta made in a fresh lobster stock.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Medium pot
  • Large saucepan

Ingredients
  

  • 4 cups fresh lobster stock (recipe on the blog)
  • ½ lb shrimp
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 pint cherry tomatoes halved
  • ½ tsp chili flakes
  • 1 tsp parsley fresh or dried
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • ½ package spaghetti noddles

Instructions
 

  • In a medium pot, bring 4 cups of lobster stock to a boil (recipe on the blog). Add the pasta and cook as per the instructions on the package or until al dente. Once cooked, drain the pasta but be sure to set aside the reduced lobster stock aka “pasta water”.
  • In the meantime, put the olive oil in a large saucepan over medium-high heat. Once heated up, add the shrimp and cook on each side for 2 minutes (timing may vary depending on the size of your shrimp). When your shrimp is flipped after 2 minutes for the first time, add the garlic, parsley, chili flakes, salt and pepper. Once the shrimp are cooked, remove from the pan and set aside.
  • Turn heat down to medium-low and add the halved cherry tomatoes and ½ cup of the reduced lobster stock. Cook for 2-3 minutes or until tomatoes start to soften. Add the shrimp, basil and cooked pasta to the pan and mix until well combined. Your pasta is now ready to serve!
Keyword cold pasta salad, italian, lobster stock, seafood pasta, shrimp pasta

Lobster Stock

Rating: 5 out of 5.
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Due to this whole pandemic and the lack of demand, lobsters are actually quite affordable right now. Regardless of how you decide to enjoy the crustacean, you BETTER NOT just throw away the shells! All the hard exterior and nasty innards create the most beautiful tasting lobster stock that you can use in your next bisque, seafood pasta or whatever else you can think of. Although, I do warn you that the smell is quite pungent so it’s not for the faint of heart. Your space will reek of seafood, but again, you will in no way regret the end result. It is absolutely to die for.

Lobster stock

How to make it:

In a large pot, char 1/2 yellow onion on medium-high heat. Then add all the scraps of 3 lobsters into the pot (including the shells and any innards not eaten), along with 2 bay leaves and 1/2 tbsp of peppercorns. Add a can of clam juice and enough water to just about cover the contents of the pot. Simmer for 2-3 hours. Liquid will reduce into a beautifully flavourful stock. Right before straining the stock, add 1 tbsp of vegeta. If you have a high-powered blender (please don’t use yours if it’s not), blend the shells in the liquid for maximum flavour release. If you don’t have a high-powered blender, you can also simply mash the shells for a few minutes with a wooden spoon. Strain and store the lobster stock in glass containers (I keep and use old jars) in the fridge for a week to week and a half or freeze for up to 3 months.

Lobster Stock

The most flavourful and delicious stock I have ever made!
Prep Time 5 mins

Equipment

  • Large pot

Ingredients
  

  • 3 lobster shells and innards
  • 1 can clam juice
  • 1/2 large yellow onion charred
  • 2 bay leaves
  • 1/2 tbsp full black peppercorns
  • 1 tbsp vegeta

Instructions
 

  • In a large pot, char the onion on medium-high heat. Then add the lobster shells and bits, clam juice, bay leaves and peppercorns to the pot. Cover with the clam juice and water until contents are just about covered.
  • Simmer for 2-3 hours.
  • Add 1 tbsp of vegeta and simmer for another few minutes.
  • Before straining, mash the contents with a wooden spoon to release any last bit of flavour.
  • Strain into glass containers and refrigerate for 1-1.5 weeks or freeze for up to 3 months.
Keyword lobster, lobster stock, seafood stock, stock

Imitation Crab Pasta Salad

Rating: 5 out of 5.
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Summertime dinners and BBQ’s require plenty of fresh and delicious side dishes, so this cold imitation crab pasta salad is perfect for any summertime meal. Don’t be thrown by the use of imitation crab because for the price you absolutely can’t go wrong. However, if you’re feeling bougie, feel free to substitute it for some real crab!

Imitation crab pasta salad

This simple and tasty side dish is super easy to make. Dice up your ingredients, add them to your cold cooked pasta and coat with the dressing and you’re ready to go!

A favourite around the table

I know that a lot of people may not be super into the whole imitation crab aspect of this cold pasta salad, but I wouldn’t recommend leaving it out. The imitation crab is the main component of this dish but you could substitute real crab instead. I tested this dish out on a couple of friends who don’t touch seafood and even they liked it, so it’s sure to be a BBQ favourite.

Imitation crab pasta salad

Tips:

  1. Ensure that you dice the red bell pepper, green onions, radishes and celery quite finely. In my opinion it tastes better when the veggies are cut in a uniform and consistent way.
  2. Feel free to add more chopped fresh dill based on your preference.
  3. Although you can use any type of caesar dressing, Renée’s has been and always will be my absolute favourite. It’s much creamier than most other dressings so the consistency will be more suitable compared to other brands.

Imitation Crab Pasta Salad

A fresh, cold pasta salad dish that’s perfect for your next BBQ.
Prep Time 25 mins
Cook Time 10 mins
Course Salad, Side Dish

Equipment

  • Medium pot
  • Medium bowl

Ingredients
  

  • 450 g macaroni pasta
  • 227 g imitation crab meat chopped
  • 1/2 cup corn kernels
  • 1/2 cup red bell pepper finely diced
  • 2 stalks celery finely diced
  • 2 tbsp green onion finely diced
  • 3 radishes finely diced
  • 1/2 cup mayonnaise
  • 1/2 cup Renée’s Caesar Dressing (or an alternative brand)
  • 2 tbsp fresh dill chopped

Instructions
 

  • In a medium to large pot, bring 5 cups of salted water to a boil. Add macaroni and cook as per packet instructions. Once cooked, drain and rinse with cold water to stop the macaroni from continuing to cook.
  • In a medium to large bowl, add macaroni and remaining ingredients until well combined.
  • Garnish with fresh dill and keep refrigerated until ready to serve.
Keyword cold pasta salad, crab, imitation crab, pasta, salad, side dish