Crab Cakes w/ a Spicy Aoili

Dinner plans tonight with Kristina turned into a wonderful culinary adventure. The night began with Pinterest browsing as we narrowed our dinner options down to chicken and something Mexican. So the natural choice that followed was crab cakes 🙂 After a store run (crab meat is not for the penny pincher), we began to flood the kitchen with utensils and yummy smells.

Crab Cakes

  • 1 lb. crab meat (we used claw meat)
  • 2 stalks of green onions, sliced
  • 2 large cloves of garlic, crushed
  • 1/4 cup fresh parsley, rough chopped
  • 1/4 teaspoon dry mustard (we improvised by grinding mustard seeds)
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/3 cup mayo
  • 1/2 teaspoon Worcestershire Sauce
  • 1 egg
  • squeeze of lemon
  • 1 1/4 cup bread crumbs

Preheat oven to 350 degrees. Break up crab meat and add into a bowl with green onions, garlic and parsley. In a smaller bowl, combine the spices, mayo, Worcestershire, egg and lemon. Mix the wet ingredients into the crab mixture. Slowly incorporate the bread crumbs, until the consistency will hold together without falling apart. Form 12 crab cakes and place on lightly oiled cookie sheet. Bake for 10-15 minutes until browned.

Meanwhile, make the spicy aoili by combining the following:

  • 1/2 cup mayo
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon garlic
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon pepper
  • dash of salt

Test the flavor and adjust as needed. I did not measure any of the spices, so you may need to play around with them to find the perfect flavor blend.



Spicy Cashew Chicken Salad

I LOVE chicken salad and throughout the years have had many yummy versions. Tonight I was inspired to through together a handful of flavors and my taste buds are currently enjoying the outcome 🙂 I decided that this would be lunch for the week, so I made a decent amount.


Spicy Cashew Chicken Salad

  • 2 Tbsp. Olive Oil
  • 2 lbs. Chicken Breast, cleaned and cubed
  • 1 Poblano pepper, de-seeded and diced
  • 2 Celery Stalks, diced
  • 2 Green Onions, diced
  • a large handful of cilantro, rough chopped
  • juice from 1/2 of a lime
  • 1/8-1/4 cup cashew pieces
  • salt, pepper, cayenne, cumin
  • 1/4-1/2 cup mayo

In a large skillet, heat oil. Once the oil is hot, add the chicken and poblano peppers. Season with salt, pepper, cayenne and a squeeze of lime juice. Once the chicken is cooked through, drain excess liquid and let cool. (I wanted to eat this quickly so I stuck my chicken in the freezer for about ten minutes). Add the remaining ingredients and mix. I added somewhere between 1/8 and 1/4 tsp of cayenne and cumin to my mixing bowl until I got the kick I was looking for; I also used less mayo as I prefer other ingredients to have center stage 🙂

Try this chicken salad and you will never settle for the standard chicken salad again!