Authentic Maryland-Style Crab Cakes

I am from Maryland.

I know crab cakes.

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Authentic Maryland-Style Crab Cakes

Ingredients
Makes 4 large crab cakes

1 pound lump crab meat
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon Old Bay seasoning
1 egg, beaten
1 tablespoon fresh lemon juice
6 Saltines, crushed
Pinch of freshly chopped parsley
1 tablespoon butter, melted
Pinch sea salt
Cooking spray

Method

Preheat oven to 450 degrees. In a bowl, combine mayonnaise, Dijon, Worcestershire, Old Bay, egg, lemon juice, Saltines, and parsley. Mix until combined. Gently stir in the crab meat. Be careful not to shred or break it up too much (that’s not the Maryland way). Spray a glass dish with cooking spray. Carefully spoon the crab mixture onto the dish, forming four crab cakes. Don’t use your hands and compact them (again, that’s not the Maryland way). Brush each crab cake with melted butter and sprinkle with sea salt. Bake in the oven for 20 minutes, and then broil for an extra few minutes until golden brown. You can, of course, fry them in oil or pan-sear them if you'd prefer. Serve immediately and enjoy!

Butternut Squash Fries w/ Maple-Miso Mayo

I’m happy to say that eating French fries is not one of my vices – sweets are more my style. Making a healthy alternative for French fries may seem strange since I don’t even eat them, but I do happen to be totally addicted to butternut squash. Typically, when Thomas is away on business and I am left to my own devices, it is not uncommon for me to go to the market and grab the largest butternut squash I can find and lug it home for dinner. Yes, I’ve eaten a two-pound squash all on my own. So what? For this recipe, I turned my squash into fries and added a yummy maple-miso mayo to dip them in. Maybe I’ll make this recipe again when Thomas is actually around to enjoy it with me. Or, maybe not.

Butternut Squash Fries w/ Maple-Miso Mayo

Ingredients

1 butternut squash
½ teaspoon corn starch
Cooking spray
Coarse sea salt
2 tablespoons reduced-fat mayo
1 tablespoon pure maple syrup
½ teaspoon white miso paste


Method

Preheat oven to 425 degrees. Cut the round bottom off the squash and save it for another use like soup. Peel the long top part and dice into French fry shapes. Toss with corn starch until absorbed. Spray a baking sheet with cooking spray, lay out the fries in a single layer, and spray again with cooking spray. Sprinkle with sea salt and bake for 30 minutes, turning halfway through. Cooking time may vary based on the thickness of the fries.

In a small bowl, combine the mayo, maple syrup, and miso paste. Serve the fries immediately with the mayo dipping sauce. Do not stack them on a plate because they will get soggy quickly. Enjoy!