Crab Cakes with Greek Yogurt Remoulade

Start to finish: 30 minutes
Impresses: 4

Ingredients
For the crab cakes:
12 ounces lump crab meat, freshly cooked or canned (drained)
2 eggs, lightly beaten
¼ cup celery, diced
¼ cup red bell pepper, diced
¼ cup white onion, diced
2 tablespoons parsley, diced
½ cup panko breadcrumbs
2 teaspoons Old Bay® seasoning
4 tablespoons butter

For the remoulade:
½ cup Greek yogurt
2 tablespoons mayonnaise
½ teaspoon Old Bay® seasoning
1 tablespoon fresh lemon juice
1 tablespoon capers, chopped

Method
For the crab cakes:
In a large bowl, gently fold together all ingredients except butter. Using clean hands, form 8 crab cakes, about 2 tablespoons each. Heat a heavy-bottomed pan over medium heat. Once hot, add in butter to melt. Sear crab cakes 2–3 minutes per side, or until browned. Drain on a paper-towel lined plate.

For the remoulade:
Whisk all ingredients together in a small bowl. Refrigerate at least 30 minutes before serving.

Cauliflower Chowder

Start to finish: 45 minutes
Impresses: 4

Ingredients
4 slices thick-cut bacon, sliced into strips
2 tablespoons butter, divided
½ yellow onion, diced
2 cloves garlic, minced
1 head cauliflower, cut into florets
1 teaspoon fresh sage, minced
2 teaspoons salt
1 teaspoon black pepper
3 cups chicken bone broth (or chicken stock), divided
1 cup heavy cream
½ cup white cheddar, shredded
2 green onions, sliced
Toasted baguette, for serving

Method
Heat a heavy saucepan over medium heat. Once hot, add bacon strips and cook until crisp, about 8–10 minutes. Remove bacon from pan and let drain on a paper-towel lined plate. Leave bacon drippings in the pan.

Add 1 tablespoon butter and diced onion. Saute until translucent, about 5–7 minutes. Add minced garlic and stir to combine. Add in remaining 1 tablespoon butter, cauliflower, sage, salt and pepper, and stir to combine. Saute 3–4 minutes or until cauliflower starts to brown slightly.

Pour in 2½ cups bone broth and bring to a boil. Cover and reduce heat to medium-low. Simmer until cauliflower is tender, about 10 minutes. Remove from heat and carefully ladle half of the cauliflower mixture into a blender. Top with remaining ½ cup bone broth. Cover the blender top with a clean kitchen towel and blend until smooth.

Pour mixture back into pot and return to heat. While stirring, slowly pour in heavy cream. Add white cheddar and mix until melted. Serve topped with bacon, green onions and a slice of toasted baguette.

Cinnamon Streusel Bagel with Maple Walnut Cream Cheese

Start to finish: 25 minutes
Impresses: 4

Ingredients
For the bagels:
4 plain bagels
2 tablespoons butter, cold 
¼ cup flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon

For the cream cheese:
1 8-ounce block cream cheese, softened
2–4 tablespoons heavy cream
1 tablespoon powdered sugar
1 tablespoon maple syrup
2 tablespoons chopped walnuts

Method
For the bagels:
Heat oven to 400 F and line a baking sheet with parchment paper. Place the tops of each bagel on the baking sheet top-side up. In a bowl, cut together butter, flour, brown sugar and ground cinnamon with a fork until crumbles form. Evenly crumble mixture on top of bagels, pressing in slightly to adhere.

Bake until streusel starts to brown, about 15 minutes. If toasting bagels, let cool before toasting under the broiler. (We do not recommend toasting in a toaster due to the topping.)

For the cream cheese:
Whip cream cheese and 2 tablespoons heavy cream using a stand or hand mixer on medium-high for about 1 minute. If too thick, add additional heavy cream 1 tablespoon at a time. Mix in powdered sugar and maple syrup until combined. Fold in chopped walnuts. Serve immediately
or refrigerate.

To assemble:
Schmear with cream cheese and serve immediately.