Crab Cakes with Horseradish Aioli

Crab cakes are one of our favourite appetizers to get when eating out …. this is an easy to create appetizer at home, or make slightly larger – serve with a great big tossed salad – amazing bread, and you have a complete meal.

Delicious crab cakes, served with horseradish aioli.

Delicious crab cakes, served with horseradish aioli.

1/4 cup mayonnaise
1/4 cup finely sliced green onions (green and white bits)
2 eggs, beaten
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp sea salt
1/2 tsp cayenne pepper
Blend well together, and gently stir in:
1 pound lump crabmeat (take care to pick through it to make sure it is shell free)
1/4 cup panko bread crumbs

In separate bowl combine:
3/4 cup panko bread crumbs
1 tsp Old Bay seasoning
1 tsp dried Italian seasoning
Sprinkle of salt and pepper

1 pound of crab meat should make about 16 small cakes (appetizer size) or 8 larger cakes.

Form crab meat mixture into balls, and press each ball into the panko crumbs to coat.

Set aside in fridge to allow them to set up.

The crab cakes can be done to this stage, and kept in fridge until the next day.

Heat fry pan, and add 2 tbsp butter, 2 tbsp vegetable oil. When foam has subsided, add crab cakes and heat through for 2-3 minutes per side, flipping gently. Do not crowd the pan, fry in batches if necessary.

Horseradish Aioli

1 cup good quality mayonnaise
1 tbsp dijon mustard
1 tbsp balsamic vinegar
1 tbsp horseradish
1/2 tsp smoked garlic powder (or roasted garlic)
1 tbsp freshly squeezed lemon juice

Blend all ingredients well, and allow to sit in the fridge so that the flavours develop.

Serve crab cakes with aioli, sprinkled with a few cilantro sprigs.

Mustard Crusted Prime Rib with Roasted Onions

I love a good prime rib roast – such a treat.  Mustard and beef are perfect together, add a little horseradish in there and the house will smell amazing.

Sunday dinner treat - the house smells amazing!

Sunday dinner treat – the house smells amazing!

 

For about a 5 pound prime rib roast:

2 generous heaped tablespoons Dijon mustard

1 generous heaped tablespoon horseradish

2 cloves minced garlic

1 tsp kosher salt

1 tsp freshly cracked black pepper

1 tbsp. mustard seeds (lightly toasted first – and cracked)

finely minced parsley

blend all this together with 1 tbsp. good quality olive oil

Season prime rib with salt and pepper, then rub the mustard all over the surfaces of the rib.  Allow to rest on the counter to bring the roast to room temperature before roasting.

 

Quarter 4 medium size onions, and scatter around the roast – drizzle with olive oil and any of the remaining mustard mixture.

Gently massaged with mustard horseradish rub and ready for the oven.

Gently massaged with mustard horseradish rub and ready for the oven.

Preheat oven to 450 degrees.  Place roast in oven and roast for 20 minutes – then turn oven down to 350 and continue roasting – anywhere from 1-2 1/2 more hours depending on the size of your prime rib (you can also use this method with any other good quality cut of beef that does not require low slow roasting). Right about the same time the onions should be tender, sweet and so delicious.

Please make sure to use your meat thermometer – there is no point in overcooking a beautiful cut of beef!  (for medium rare it should take about 20-25 min per pound)

Horseradish Beets

This beet dish is great as a side dish for so many different meals – one of our favorites!

Beets with Horseradish mustard & lemon

Pretty simple:

cooked beets (I prefer roasted but steamed or boiled work well too)

equal portions horseradish and dijon mustard

squeeze of lemon juice

salt and pepper to taste

garnish with thinly sliced green onions and parsley

I don’t usually peel the beets unless the skins are really tough – just give them a good wash and either roast or boil.

Once cooked, combine all ingredients – this can be quite spicy if you use a lot of horseradish and dijon – try it out and see how much you like it!