Savory Pie Bites

appetizers 0 Comments
Blue Cheese, Skillet Red Potatoes, Pancetta, Caramelized Onion and Rosemary
Herbed Goat Cheese, Zucchini, Parmesan and Thyme

Every Christmas my parents host an Annual Lighted Boat Parade Party.  Friends and Family are invited over to enjoy appetizers, drinks, parade viewing and lots of laughs!
Our house is perfectly situated on the hill overlooking the canal where the boats pass by… providing perfect viewing from our deck ūüôā

I wanted to help my mom with the menu and bring a few dishes she could bake and serve easily.

They look more advanced than they really are. ¬† Just a little time consuming with all the assembling…but definitely not difficult.

Get creative with the toppings and different combinations. ¬†I didn’t use a recipe… I just used up what was in my fridge. ¬†So if you have asparagus, use that instead on zucchini. Herbs de Provence instead of fresh herbs. ¬†Brie in place of Blue.
You get the idea ūüôā
This recipe is the perfect example of sticking to my cooking philosophy:
“don’t make it so technical”
I even combined the little bit I had left of Humbolt Fog Blue and Point Reyes Blue in the Cuisinart to give me more and make it creamy (spreadable). ¬†Many foodies would call that move sacrilegious… but that’s ok, we’re not making cooking technical… just making it fabulously delicious!
I also combined in the Cuisinart, feta, Herbs de Provence, good olive oil and garlic for the Herb Goat Cheese..

I bought this adorable cookie cutter from Sur la Table and have been dying for an excuse to use it.  You can use any shape though.  Stick to about 1.5 inches in diameter.
The crust is simply store bought pie dough…making this all the more simple for the busy lady (or man!) to throw together.

(Don’t assemble more than 1 hour before baking or the center will get a bit soggy)

Just stick to the order and you can’t go wrong:
Preheat 400
Parchment paper
Cookie cutter dough
Top with a teaspoon of cheese
Followed by veggies
End with Garnish (Shaved cheese, fresh herbs, ground pepper good salt)
Keep in mind that these are only baked for 10-12 minutes.  Therefore, you will need to slice veggies thinly, or even cook first like I did with the potatoes.
(I don’t need to explain that though, right? Potatoes take longer than 12 minutes to cook!)
Potato and Pancetta

Pie Dough
Blue Cheese
Thinly sliced potatoes
Red onion thinly sliced
Rosemary for Garnish

Preheat 400
Cookie Cutter Dough and place on baking sheets lined with parchment paper.
Top each with 1 t of cheese, spread to the sides
Caramelize the onion over very low heat, in a little oil.  Stirring frequently.  Add a bit of sugar at the end of cooking.
Meanwhile, for the potatoes and pancetta:
In a large non stick skillet cook the pancetta over medium heat, stirring frequently.
With a slotted spoon, drain the bacon on a plate topped with a paper towel.  Leave the bacon grease in the pan.
Fry the thinly sliced red potatoes in the bacon fat.  This will take a while.  just keep stirring until they are well browned.
layer potato, bacon, onion and rosemary.
Bake 10-12 minutes
After baking sprinkle with a bit of goooooood salt to really make it bang!
Try fleur de sel

Zucchini and Herb Goat Cheese

A Mediterranean Spread

Catered Events 0 Comments

My favorite part about catering is creating a beautiful menu.  And what I love even more is when my client is totally up for anything and lets me choose the menu.  When this happens I usually decide on a Mediterranean theme, keeping it to what I know well and enjoy best!

This particular menu was for an event the Harvard Graduate School of Education was hosting for about 50 prospective Bay Area applicants. Brie Honey Comb and Pomegranate Seeds
The Event was held at San Francisco’s beautiful Fort Mason Center

Brie Honey Comb and Pomegranate Seed

Greek Salad over Quinoa with lemon Zest and Fresh Herbs
Homemade Pita (reular and whole wheat) searved with a Trio of Dips:
Roasted Red Pepper, Cacik (yogurt and cucumber dip, also known as Tzatziki) and Hummus
Falafel and Tahini
Brie Cheese, Dried Fruit and Rosemary Mixed Nuts
Berry Tartlets, handmade (by scratch) by the lovely and talented Jennifer of 3 Bee Baking

Berry Tartlets


HairDo for an I Do Night

Fashion 0 Comments
Side Braid and Bun for a Wedding

Last night was a very special night.  One of my best friends, Kaity, got hitched!
I’m so fortunate to have a really tight group of girlfriends. ¬† There’s actually about 15 of us chicas who make up our special group, and to add to the special-ness we have all known each other since elementary school or middle school!
Anyway, Kaity is the first one of us to get married, making this all the more special and memorable.

This is so simple that even I can do it.  I am not very girly when it comes to hair and makeup and actually kind of clueless.  My mom taught me many things, but how to french braid was not one of them.  If you know how to braid, this will probably be easy for you, if not, just do what I did and make it look messy on purpose.  Think Anthropologie BHLDN

How to get the look:
Part your hair on the side
Pull forward a section of hair you want to braid
Clip back the rest of your hair to keep out of the way
Begin braiding the front section, adding in more pieces and you go
Secure the end behind your ear with a bobby pin
Make a side pony tale
Secure a messy bun with little clips like these shown below
Attack with hairspray


When Life Hands You Lemons…

…Make Dessert

A client of mine recently gave me 20 lbs of lemons from their yard and asked me to surprise them with some gluten free treats.

Lemon Pound Cake 
Lemon Curd

I’ve been wanting to make gluten free pound with rice flour for some time now and knew adding lemon zest and juice would be a good option. ¬†And since pound cake doesn’t call for very much lemon, I made lemon curd too, which could be spread on the pond cake too!

Gluten Free Lemon Pound Cake
served with creme fraiche, honey and figs

1 cup sweet white rice flour
1/2 cup sorghum flour
1/4 cup cornstarch
2 t baking powder
1 t Xanthan Gum
1 cup butter at room temp
1 cup sugar (I used coconut sugar)
4 eggs
2 t vanilla

Preheat 350
In a bowl combine the flours, cornstarch, xanthan gum, baking powder and whisk to incorporate.
Beat Butter until creamy and smooth
Add the sugar and beat until light and fluffy, about 5 minutes
Add the eggs one at a time, mixing well after each egg
Add the vanilla and blend until completely incorporate
Add the dry ingredients to the wet and blend until fully mixed
Grease a pan and flour with gluten free flour
Cook for 40 minutes
Cook for 10 minutes before removing from the pan to cool completely

 Lemon Curd
Fresh Lemon juice gives this traditional English spread a light flavor. ¬†It’s wonderful on scones, cake fillings, fruit tarts and pancakes

This recipe is easy to double, even quadruple.

Makes 2 half pints
6 egg yolks
3/4 cup Sugar (I used coconut sugar)
1/4 cup plus 2 T fresh lemon juice
9 T butter at room temperature

Place a fine-mesh sieve over a medium bowl.
Combine the egg yolks and sugar in a large, heavy nonreactive pan and mix for a minute or 2 with a wooden spoon until the mixture is uniform.
Add the lemon juice and butter and place over medium-low heat.
Stir consistently until the mixture thickens, about 5-8 minutes
Do not allow it to boil
The curd is ready when it coats the back of a spoon and you can draw a line through it with your finger

Immediately strain the lemon curd into the bowl, then pour into the jars.
Cool to room temperature, then cover and refrigerate.
The curd will thicken as it cools
will keep for 3 weeks in the fridge.


Eggplant Cannelloni

ok, I get it, this is not really cannelloni.  The only true similarity between this and cannelloni is that tube shapes are stuffed and baked- plus lots of tomato sauce, parmesan cheese and fresh basil.
Anyway, my version is healthier, vegetarian and gluten free! wooohooo!

My girlfriends and I try and get together once mid-week for a girls night.  This week, we decided to stay in at one of our houses and have a potluck.
My girlfriends and I are all healthy foodies, meaning we loooove good/whole food (none of that processed sh*t) lots of seasonal veggies, eating out at new SF restaurants, and we especially enjoy the cuisine of all cultures.  With that said, a lot of my girlfriends choose to eat vegetarian for health, animal rights and environmental reasons.

I actually¬†was not a big fan of this eggplant cannelloni, I¬†don’t like mushy food, I like my meals to have a crunch and some texture. ¬†Everyone loved it though, so I thought I’d share it anyway.
I used Quinoa for the filling instead of ground meat (keeping it a full protein too).

2 globe eggplants, sliced into 1/4 inch thick slices
2 cups cooked quinoa
1 cup ricotta (full fat)
pesto and sun dried tomatoes (store bought is fine)
Chili flakes
1 Jar of tomato sauce
Fresh basil chopped
Parmesan cheese

Preheat the oven to 375
Brush 2 baking sheets with olive oil and place the eggplant in a single layer
Brush both sides with a little olive oil and sprinkle with salt
Roast for 10 minutes, flip the slices over and switch the pans in the oven
Continue roasting for 6 minutes
Let cool
Meanwhile, combine the quinoa, ricotta, pesto sauce and chili flakes to taste
Pour a little sauce into the bottom of your baking dish
On a clean surface, roll th eggplant around 1/4 cup of the filling
Arrange neatly in the baking dish
Top with tomato sauce, parmesan cheese and fresh basil
Cover with foil
Bake for 1 hour.
Remove the foil and continue baking for 15 minutes
Let rest for 15 minutes before serving
Top with fresh basil and cheese.  An arugula and radicchio salad would be perfect served along side.

Buon Appetito!

Roasted Eggplant and Tomatoes

I feel as though the only recipes I post are sweet/dessert recipes…which is not a good representation of the foods I really love and enjoy.
So I am going to start making a conscious effort to post what I really eat, on the day-to-day, the healthy whole veggies and grains!
We’ll start with a couple of eggplant dishes. ¬†I love cooking with eggplant because there are a lot of different options, roast, stuff, puree…

So, the story behind this delicious dinner: My best friend (slash, roommate) from my days when living in Milan came to SF for a two week visit! Cecile is such an amazing person and fills any room that she’s in with love and positive vibes. ¬†Unfortunately, for me, she is still living in Milan (running the marketing for a very high end jewlery/accessory company!) but we still manage to meet every year somewhere in the world!

The day after she touched-down into SF we took a day trip up to Napa Valley for a little wine tasting. ¬†Something all guests love doing when visiting, and something I never get tired of “tour-guiding”
On our way out of Napa we passed a big beautiful produce stand and stopped to load up on goodies for the house (after having already loaded up on the vino!).
Japanese eggplants, asparagus and cherry tomatoes were among the many things we grabbed (great low prices too)

This is a simple dish to make when you don’t want to spend a lot of hands oh time- plus I did it all on the same pan in the oven.
Serve this on a whole grain (I used this) or over pasta or polenta

Serves 2 for Dinner or a 4 for a side
2 medium Japanese Eggplants
1 cup tomatoes
1 garlic clove thinly sliced
olive oil
Fresh Basil
Parmesan Cheese
Sea Salt fresh Pepper
10 spears of Asparagus
Lemon zest

preheat the oven to 375
Chop the eggplant into about 1 inch cubes
Halve the tomatoes
toss in a bowl with olive oil, garlic, good salt and pepper to taste
Spread on a baking sheet and roast for 8 minutes.
In the meantime trim the asparagus toss with a little olive oil, minced garlic and salt and pepper
Up the temp to 400
Toss the veggies and scoot them to one side of the baking dish
Add the asparagus in a single layer
Roast for 10 minutes, tossing halfway through

I like to toss my veggies in lemon zest because I am obsessed with it.  It is so fresh and clean feeling, I love it, but definitely optional
Serve the Eggplant and omato over your starch of choice and top with fresh basil.


Mini Reese’s Cookies

chocolate, dessert 0 Comments

I made these for a friend who loves Peanut Butter Cookies. ¬†I thought, why not spike them up a bit, because who doesn’t love chocolate peanut butter cups!?.
I found Mini Mini Peanut Butter Cups in the Whole Foods bulk aisle.  You can also buy them here.

I adapted the Cookie Recipe From Joy The Baker

2 1/2 cups all-purpose flour
1 t baking soda
1/2 baking powder
1/4 salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup smooth peanut butter
1 cup light brown sugar (lightly packed)
2 eggs
1 1/2 cups mini peanut butter cups
Raw sugar to sprinkle

Divide Racks in the top and bottom thirds of oven
Preheat to 350
Whisk together the dry ingredients
Beat the butter on medium for a couple of minutes until nice and smooth
Add the peanut butter, continue beating until nice and smooth
Add the Sugar and continue mixing well
Add the eggs one at a time
With a spatula scrape down the mixture to the center of the bowl
While mixer is on med speed, slowly add the dry ingredients
Don’t over mix
Stir in the mini peanut butter cups

Roll the dough into Tablespoon size balls
Drop on cookie sheet, leaving them 2 inches apart
Sprinkle with raw sugar
Put 2 cookie sheets in the oven and bake for 12 minutes, rotating them halfway through
Let the cookies cool on the baking sheet before transferring to a cooling rack
Be sure to cool the baking sheets between batches.  A trick to cool a baking sheet quickily is by running the backside under cold water.


Shrimp Sushi on a Sunny Sunday!

appetizers, seafood 0 Comments
Anyone who has lived in San Francisco knows that September is the most beautiful month of the year. ¬†It’s actually common for the fog to disappear for a few consecutive days! ¬†Everyone’s mood changes and ¬†positive vibes fill the streets, shops and cafes.

Anyway, my plan was to go to the do-over, a day party at the Phoenix Hotel where I’d dance and drink the beautiful afternoon away with girlfriends. ¬†As I was slipping into my summer dress, my friend texts me to say, “the line is crazy, we’re going to the park!”
So I slipped into my bikini, grabbed a towel and water (with fresh lemon) and made way way to the roof of my apartment, where I spent the next few hours basking under the San Francisco! ¬†I’ve got to get tan because in one week from today I will be laying pool side¬†at the Trump Hotel in Vegas with about 15 of my closest girlfriends (since preschool/middle school)!
I must have listened to about 7 TED talks on my iPhone, and Brene Brown’s discussion on The Power of Vulnerability was by far my favorite. ¬†I also painted my toes in my favorite O.P.I.¬†color wrote up some great thoughts for my new business/branding direction (so excited, I’ll share soon!).

By 4 my tummy was rumbling and I made my way down to fix lunch.  I love being in the heat because I feel like it suppresses my appetite, and makes me eat smaller portions, well French portions (proper portions)
These Sushi rolls are perfect for lunch on a hot summer day or for a late light dinner.
I served with wasabi that comes in powder (you mix with water) and pickled ginger that ¬†always have in the fridge to snack on ūüôā

I was planning on using the avocado that has been waiting helplessly in my fridge- but I was too late – she was a goner ūüôĀ
Because I always have a whole grain in the fridge ready to add to dishes, this was a super fast lunch. You can use what ever veggies you have on hand like I did

Makes 2 Rolls
2 Sheets of Seaweed
1/2 cup cooked rice
Pea shoot sprouts
1 large carrot shredder
6 shrimp, boiled
1/3 of a cucumber, peeled and sliced

I use a sheet on tin foil when I don’t feel like searching for my bamboo sushi rollers, it works just as well.
Place 1/4 cup of precooked rice (if you learn anything from my, it is to always have a pre cooked whole grain in your fridge, ready to add to dishes!) on the bottom third of a sheet of seaweed
Top with your veggies and shrimp
Roll and enjoy

(I actually started writing this on September 18th…and am just now getting to adding the photos and posting! It has been a BUSY month!)


Holy Sweet!

Here’s the Scoop:

The Flavor is Vanilla
Oreos are my Childhood Favorite
Smothered with Skippy is my Guilty Pleasure 

I was introduced to this amazing Oreo Skippy combination by a friend when I was feeling a little blue…

I’ve been wanting to reinvent my Oreo Skippy obsession for some time now and that’s when the Ice Cream Sandwich idea came to mind! ¬†
I made the cookies gluten free.  
Believe me, no one can tell, they are HEAVENLY
Wrap them in parchment paper, tie with baker’s yarn and store in the freezer.¬†Could last at least a month in the fridge, but chances are, you’ll finish them in a week!
Gluten Free Cookie Recipe Adapted Here
I added about 3/4 cup of cocoa powder and a couple tablespoons of milk to moisten them a bit

Buckwheat Pancakes with Honey Rum Pecan Sauce

These little guys are somewhere between crepes and pancakes. ¬†The recipe is for crepes though they didn’t spread and thin out like crepes should. ¬†So I kept them tiny like little pancakes.

I’m not sure what inspired the rum with breakfast this morning, but it sure tasted good. ¬†For the sauce I simply mixed 1 part rum to 2 parts honey and heated on the stove for a bit until well combined.

Toast chopped pecans at 350 for about 5 minutes

Recipe inspired here
1 1/2 cups milk (I used almond milk)
1/2 t salt
2 eggs
1 cup Buckwheat Flour
2 T Butter Melted
Put the milk, salt and eggs in a bowl and whisk well for 30 seconds
Add the flour and melted butter
Mix for a minute
Refrigerate for one hour before using
Heat a pan over medium heat
Add about a 1/4 cup of batter at a time
cooking for about 1 minute on each side


Honey Almond Cakes

When life hands you eggs, split them!

Last weekend I made¬†Lemon¬†Cr√®me br√Ľl√©e¬†for 8 people and hollandaise sauce for my brother, leaving me with a hell of a ton of egg whites!
There was no way I was going to let a hen’s hard work go to waste, so whether to use the whites or not was not a question. ¬†Thinking of how to use them though got me very excited!
I have been wanting to make the little French tea cakes called financiers for quite some time now, and they call for only egg whites, how perfect.

I looked up a ton of recipes and combined a few to make my own amazingly moist delicious, sugar/gluten free version!
I have to admit, I am very proud of how well these turned out!!!

  Not to mention, they are as cute as can be! 
I baked half the batch with slivered almonds sprinkled on top.
This is a good option too, especially if you want to make these to bring somewhere.

These are so easy to make, you don’t even have to get out your mixer.
I used a ton of almond extract by accident because it came out really quickly! But it ended up making them taste amazing!

1 1/2 cups Almond flour or Almond meal (I used a combination of both)
1/4 Gluten Free baking flour
1/2 t salt
3/4 cup Honey
6 T Butter, melted
1 T almond extract
1/2 cup egg whites

Preheat the oven to 350
Combine the flours and salt in a bowl
melt the butter and add the honey, mix well to combine
Add the honey mixture to the flour mixture and whisk
Slowly pour in the egg whites, mixing well after each little pour
Add the Almond Extract

Line mini cupcake pans with papers
Add a tablespoon of batter to each paper
Bake for 15 minutes
Allow to cool in the pan for 5 minutes before allowing them to fully cool on wire racks.

Yogurt Honey Topping:
Mix plain Greek yogurt with honey.
wow did I even need to say that?

All week for breakfast I enjoyed baked egg whites and spinach in ramekin,
 topped with cherry tomatoes, avocado and feta- delish.



Need a little Motivation to put on your running shoes and get moving!?

Lately I have not been feeling so, well, inspired to stay fit and healthy.  I completely lost my healthy eating and workout routine after my month in Greece and Turkey was followed by a friend in town visiting for 2 weeks.  When traveling it is harder to say no the the baklava and wake up at 6am for a run.
Now that I am settling back into a routine and schedule, I have no excuse, it is time to get back on track!

Looking for a little health and fitness motivation?
Check out my “inspiration” list:

Kelly Rowland is hot hot hot! This Song is sure to make you run fast on the treadmill.
I have to be honest, Rihanna’s S&M really gets me moving too!

NIKE WOMEN Training Video, it gets better, watch to the end

Sarah Jenks, friend and owner of Breathtaking Brides teaches the importance of feeling feminine and beautiful in our skin
Sarah says spend 15 minutes a day in your underwear and heels!  It is such a buzz!  You can even be on a conference call, and no one will know ;o)

While you are hanging out in panties and heels, turn on¬†Chris Brown¬†if this¬†doesn’t make you dance in panties, nothing will

Are you a New Mom!?  Check out Baby Bootcamps.  YOu can enjoy getting back in shape in the outdoors with other new moms, plus your baby gets to come along for some fresh air. Kathleen runs an amazing workout in SF Dolores Park.

My Pinterest inspiring pictures and words. Also check out Uyen Dee’s inspiration board

It’s all about Portion Control¬†

Whole Living is a great website full of wonderful resources and articles.  You can read up on everything from fitness, green living, recipes, and career and finance tips

Really, you can DO IT!

Start with a healthy Breakfast

If you are not sure how to make changes on Your Plate, start here

This TRX video

I started a 2 week guest pass at Crunch Fitness today.
Sometimes you need someone else there to kick your ass!

Bed side reads are Women, Food and God and Poser, My Life in 23 Yoga Poses

21 day Meditation Challenge. I am on day 3 and already feel like a new born baby


Squeeze In One More Summer Lunch

Photo courtesy of Downtown Romantic

First, I must explain my recent 3 week disappearance… My best friend from Milan touched down in SF for a great 2 week visit. ¬†We were so busy sight seeing and eating, I didn’t get a chance to stay connected.
We managed to eat out at some great San Francisco hot spots, play an American game of Sloshball and even party in LA for the weekend. ¬†I will soon share some of the great recipes and meals enjoyed along the way, but for now, here is one dish that was inspired by Cecile’s Milanese-ness!
Risotto… famous in Italy and it is no wonder why. ¬†It is rich, creamy and incredible satisfying. Risotto is always a crowd pleaser and perfect served anytime of the year made with what ever happens to be in season!
With that said, when I was asked to cater a small birthday lunch, I knew a Summer Risotto must make its way onto the menu.

I’ll post the recipes soon, but for now here is the Risotto recipe courtesy of my cousin who volunteered her afternoon to help me in the kitchen. ¬†Helane was home visiting from New York where she works for in Fashion Media and when feeling inspired writes on her blog

Summer Lunch Menu:
To Drink:
Mint and Strawberry Lemonade (spiked with vodka if you are feeling up for it!)
Light Bites:
Melon, Prosciutto and Manchego
Summer Squash and Zucchini over Pesto and Feta Puff Pastry
First Course
Crab Cakes topped with Herb Aioli on a Bed of Lamb’s Lettuce (recipe)
Summer Risotto (recipe)
Something Sweet
Lemon¬†Cr√®me br√Ľl√©e¬†


A Whole New Toad In A Hole

Since I was a little kiddo my favorite breakfast has been Toad In A Hole.
It’s simply an egg cooked inside a piece of bread and not only is it as cute as can be, but you have¬†your¬†toast right there, ready to soak up the yolkness!

Now that I have aged a bit and acquired a more, well, sophisticated pallet, I thought it was time to make a few tweaks.
I added 2 of my favorite ingredients: avocado and sheep’s feta cheese
I used gluten free bread, obviously :o) and feel free to experiment with different types of cheese, I know I will.  A sharp cheddar would be awesome with the avocado.

(I was inspired here)
Serves 2
2 eggs
2 pieces of sliced bread
Butter for spreading on the bread
2 T cheese

You will need:
A cookie cutter, or something to make a cut out in the bread.  OH how cute would heart shaped ones be on Valentines Day!?

Make sure your goat cheese is soft and ready to spread or already sliced
Cookie cutter a hole into the bread, reserve to toast with breakfast, or if you are impatient like me, eat it while you are waiting for your egg to cook.
Lightly butter both sides of the bread
Place the bread in a hot pan and gently break an egg into the hole
cook for about 2 minutes
In the meantime, slice your avocado
carefully flip the Toad In A Hole and gently spread the cheese on the toast
Cover the pan with a lid for 1-2 minutes
Nicely place the avocado on top
Cover again for about 1 minutes, just to warm the avocado
Carefully place on plates and top with fresh pepper and coarse sea salt
Adjust cooking times depending on how runny you like your eggs.  This left them still runny as you can see.

For Valentines Day I’m doing this!
As seen on Domesticated blog

Woke up Crabby…

At what point do you go from being able to have a few margaritas and still feel like 100 bucks the next morning OR have a few margaritas and wake up absolutely crabby!?
Does this aging happen over night, literally?!

Last night Mindee and I had dinner (and margaritas) at Tacolicious in the Marina- a neighborhood where the pitch of women’s voices reach a frequencey unlike anywhere else in San Francisco and all the men look and dress the same. ¬†Not exactly mine and Mindee’s type of neighborhood… it’s the authentic tacos and margaritas, not the well groomed men, that keep us coming back for more. ¬†By sun down and¬†the time it takes Mindee and me to finish our first margarita,¬†this place has gone from taqueria to swanky, sleazy, sweaty bar!
These aren’t the sugar packed and pre mixed margaritas, but rather made with actual lime juice and good quality tequila! So good, they go down like juice!
Anyway, I woke up feeling, well you know the feeling, not entirely chippery, to say the least.  And the only thing sounding remotely appetizing is something hot, spicy and greasy!
I mixed together what I had on hand, canned crab (is that tacky?) bell peppers and hot sauce and the result were these perfectly little moist crabby cakes! yum!

Enjoyed anytime of day for any occasion, casual or fancy, hung-over or chippery, these little guys are a pleaser for sure!
I topped them with homemade herb aioi to really add to the fat-factor!

Makes 8 small cakes
3 cans crab
2 eggs
1/2 bell pepper diced
2 T homemade aioli (or mayo)
A handful of mixed fresh herbs, chopped (parsley, chives, dill)
1 garlic minces
1 T fresh lemon juice
1/4 cup bread crumbs (I used gluten free)
Sanf and pepper
Extra bread crumbs for rolling
Vegetable oil for frying (I used grape seed)
Mix the eggs
Add the remaining ingredients
Divide into 8 patties
Fill a shallow dish with some bread crumbs, season with salt and pepper
Line a baking sheet with foil, spray
Roll the cakes in the bread crumbs and press the crumbs into the crab
Place the tray in the fridge for about 30 minutes, allowing them to firm up
Preheat the oven to 300
Heat the oil in a frying pan
In batches of four, fry the cakes, about 3 minutes on each side
Transfer back to the baking sheet and continue with the remaining four
Transfer the sheet to the oven.
Heat the crab cakes through, about 10-15 minutes