50+ Lifestyles

Crab Cakes Supreme

• 1 large egg (or two small eggs)
• 2 1/4 Tablespoons mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning (recipe for substitution below)
• 1/4 teaspoon salt
• 1/4 cup finely diced celery (about 1 rib)
• 2 Tablespoons finely chopped fresh parsley
• 1 pound lump crab meat (this time I used canned crab meat)
• 1/2 cup panko
• Cooking oil

—- Old Bay Seasoning —-

• 1 teaspoon celery salt
• 1/4 teaspoon paprika
• 1/8 teaspoon fine ground black pepper
• 1/8 teaspoon cayenne pepper

You can double or triple the recipe, place in a small airtight
container, labeled of course, to have on hand.

—- Quick tarter sauce recipe —-

• 1 cup mayo. sweet pickle relish
• 1 teaspoon dill pickle relish
• 1 teaspoon Dijon mustard

Mix all ingredients together. Store in refrigerator.

Line a baking sheet with aluminum foil.

In a large bowl combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay seasoning, salt, celery, and parsley. Mix well. Now add the crab the crab meat and panko.

Gently fold the mixture together until just combined. Shape into 6 crab cakes (about 1/2 each) and place onto foil lined baking sheet. Cover and refrigerate for at least an hour. Preheat a large nonstick pan to medium heat.

Coat pan with cooking oil.

When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.

Serve immediately with tarter sauce or a squeeze of lemon.

Greek Pasta Salad

• 1 yellow bell pepper, cored, seeded and cut into bite size pieces
• 1 orange bell pepper, cored, seeded and cut into bite size pieces
• 16 ounces cherry tomatoes, cut in half
• 1 English cucumber, cut into bite size pieces
• 1 rib celery, cut diagonally
• 1/2 cup sliced Kalamata olives, divided
• 4 ounces feta cheese crumbles
  About 1/2 package tortellini

—- Greek Salad Dressing —-

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon fresh ground black pepper
• I Tablespoon minced Kalamata olives

In a large pot, cook tortellini as directed on the package. When done, drain and set aside.

In a large mixing bowl, combine the salad ingredients. Set aside.

In a jar, mix dressing ingredients together.

Add pasta to salad. Toss together. If serving right away,
go ahead and drizzle dressing and toss. If not serving right away, refrigerate salad in a covered bowl.

Then add dressing right before serving.

Serves many, maybe 12 to 15. Cut recipe in half if you want.

Roasted Garlic Mushrooms

• About 16 mushrooms, similar in size. Stems need to be cut flat, not at an angle.
• 3 Tablespoons cooking oil
• 5 Tablespoons Butter, softened
• 3 cloves garlic, minced
• 2 Tablespoons fresh thyme, chopped
• 1 1/2 Tablespoon lemon juice
  Salt and fresh ground pepper to taste
• 1/3 cup panko or bread fine bread crumbs

Preheat oven to 400 degrees. Lightly fry the mushrooms in fry pan in cooking oil. Fry cap-side down for about 20 seconds.

Now arrange mushrooms in a shallow roasting pan with the stems facing upward.

Mix together the butter, garlic, thyme, lemon juice, salt and pepper. Spoon the butter mixture on to each mushroom, then lightly press the panko on top. Cook for 10 minutes in the oven. Or you can refrigerate and cook later, just before serving.

Parmesan Roasted
Cauliflower

• 8 cups cauliflower florets
  (1 large or 2 small heads)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried marjoram
• 1/4 teaspoon salt
• Freshly ground pepper
• 2 tablespoons balsamic vinegar
• 1/2 cup finely shredded Parmesan cheese

Preheat oven to 450 degrees Fahrenheit. Toss cauliflower, oil, and spices in a large bowl.

Spread florets on a large, rimmed baking sheet and roast 12 to 15 minutes. Remove from oven and toss with vinegar and sprinkle with cheese. Return to oven and roast until the cheese is melted, cauliflower is golden brown, and any moisture has evaporated – 5 to 10 minutes more.

Another Italian spice such as garlic or oregano could be substituted for the marjoram. If you prefer a little more heat, substitute Frank’s hot sauce for the vinegar.
Servings: 4