Another fun appearance on Everyday With Marcus and Lisa. Kathy came along to assist me – and boy was it nice to have help. Marcus and I made 3 appetizers in less than 10 minutes – and had lots of laughs… Here are the quick, easy and delicious! recipes for those of you who couldn’t catch the show.
Smoked Salmon Rice Crisps
1 3.5 Oz Package of Rice Crackers
¼ Cup Light Mayonnaise
¼ Cup Light Sour Cream
2 TB Chopped Dill
1 TB Whole Grain Mustard
4 oz Sliced Smoked Salmon
Kosher Salt and Freshly Cracked Black Pepper to taste
Dill Sprigs for Garnish
In a medium sized bowl, stir the mayonnaise, sour cream, chopped dill and mustard together. Season to taste with salt and pepper. Place a small dollop of the mixture on a rice cracker, top with a slice of smoked salmon and garnish with a dill sprig.
Maryland Miniature Crab Cakes
1 LB Back Fin. Claw or Special Crabmeat
1 TB Freshly Ground Black Pepper
2 TSP Kosher Salt
¼ Cup Light Mayonnaise
1 TSP Yellow Mustard
2 TB Worcestershire Sauce
1 Large Egg, Beaten
1 TSP Baking Powder
24 Saltine Crackers
¼ Cup Parsley, Minced
¼ Cup Canola or Vegetable Oil
Makes about 18 small crab cakes.
Place the crabmeat in a bowl and add the salt and pepper.
In another bowl, mix the mayo, mustard, Worcestershire sauce and egg together. Gently fold mixture into crabmeat. In a third bowl, toss the baking powder, parsley, and about 1/4 cup of crushed Saltines together. Add to your crabmeat; mixture and again fold in very gently.
On a plate, place the remainder of the crushed Saltines. With the help of a large spoon, make a crab cake from the crab mixture with your hands. Coat with the crushed crackers – just enough to cover the crab cake. Put the crab cakes on a plate or cookie sheet, and place in the frig for at least 30 minutes.
In a large skillet, heat the oil over high heat. Reduce the heat to medium and gently place crab cakes in the oil. Brown evenly on both sides. Crab cakes are ready when brown on both sides – a few minutes per side. Drain on a rack set over paper towels.
Far Northeast Tartar Sauce
3/4 Cup Light Mayonnaise
4 TB Minced Dill Pickles
2 TB Minced Scallion
2 TB Minced Capers
1 TB Minced Cilantro
Kosher Salt and Freshly Ground Black Pepper, to taste
Mix all ingredients together in a small bowl and refrigerate until the flavors blend – at least 30 minutes.
Dried Cherry and Pecan Goat Cheese Toasts
1 5 oz Log Goat Cheese, room temperature
1 Cup Dried Cherries, Chopped
½ Cup Chopped Pecans, Roasted
1 Baguette, in 1/4’’ slices
For Garnish: ¼ Cup Chopped Pecans, Roasted
¼ Cup Chopped Dried Cherries
Place the baguette slices on a baking sheet. Slide into a 400F and toast until golden brown – about 4 minutes on each side.
In a large bowl combine the goat cheese, dried cherries and pecans. Spread the mixture on the toasts, garnish with additional chopped roasted pecans and serve.