We love this recipe as it is not mayonnaise-based as so many crab cake recipes are. This lets the crab flavour shine!

For fresh bread crumbs blitz up soft white, crustless bread in a blender or food processor.  Alternatively you can use Panko breadcrumbs.   

They are super delicate, tender and delicious.  Serve with lemon wedges, or with our homemade tartar sauce!  

Serves 2 as a main course, 4 as an appetizer 

1 lb crab meat (we like this brand) 
¾ cup 35% cream
½ red pepper, finely diced
3 green onions, finely diced
1 cup fresh bread crumbs, divided 
1 tbsp. whole grain mustard
¼ cup parmesan cheese, grated
pinch of cayenne pepper
½ tsp. paprika

kosher salt and freshly ground black pepper, as needed
clarified butter, as needed
1 egg, slightly beaten

1. Bring cream to a boil in a small pot.  Reduce by ½ and then chill well.  
2. Lightly sauté the pepper and green onion in a little clarified butter until soft but not brown
3. Combine the crab meat, chilled reduced cream, peppers and onion, half of the breadcrumbs, mustard, parmesan cheese, cayenne, paprika, egg and kosher salt and pepper.  Mix well, but try to keep larger pieces of crab intact. 
4. Divide into equal size portions and press into cakes.
5. Press cakes into remaining ½ cup of breadcrumbs
6. Fry in clarified butter until golden on both sides.
7. Serve with lemon wedges & tartar sauce!  

Beer-Steamed Mussels with Bacon, Leek and Cream
Serves 4 as an appetizer, or two for dinner.  

Mussels can make for a delicious, quick and flavorful dinner option. You’ll feel like you are transported to your favourite bistro for dinner!   The best thing about mussels is that they produce their own broth–and the beer adds depth and richness to this broth, enhancing the overall taste of the mussels.   Leek & cream is a great way to enjoy mussels in the cooler months.   And as an added bonus, Mussels are a good source of various B vitamins, including B2 (riboflavin), B3 (niacin), and B6 (pyridoxine), which are essential for metabolism and overall health and contain antioxidants like selenium, which can help support a healthy immune system!   

2 lbs mussels, scrubbed
4 strips of bacon, diced
1 large leeks, white part only, finely sliced
1 large clove of garlic, finely minced or sliced thin
¾ cup of dark beer
4-5 sprigs each fresh thyme & parsley, leaves only, finely chopped
Chopped fresh herbs, about 2 tbsp. such as thyme or parsley
1/2 cup 35% cream
1 tsp Sherry Wine Vinegar
Salt & Pepper, as needed 

1. Clean, scrub and debeard mussels.  Discard any cracked or opened mussels.  Place in a bowl. We'll often then shake the bowl vigorously at this point, which will help close any mussels that might be slightly open.  Place a damp paper towel over top and place in the refrigerator until ready to use.   
2. In a large pot or pan with a lid, fry bacon until almost crisp over medium heat. 
3. Reduce heat and sweat leeks with bacon until soft, adding garlic for the last 30 seconds or so.  
4. Increase heat: add mussels and fry for about 2 minutes before adding beer,  herbs and cream.  Be sure to pick up the mussels and place in, as opposed to dumping in from the bowl.  You want to leave behind any residual liquid in the bowl.  
5. Cover and cook over medium-high heat until all shells are opened, 3-5 minutes.  
6. Mussels are cooked to perfection as soon as they open. Take open mussels out of pan and place in serving bowls; discard any un-opened mussels.  
7. Lastly, add vinegar, taste for seasoning, and pour sauce over mussels.  

Roasted Cherry Tomatoes 
This recipe is a starting point to many things!   Snackable on their own with warm or toasty baguette, tossed with pasta & more olive oil (or bacon!), served with Burrata cheese, or as a perfect side dish to grilled steak, this is simply a reminder to make this recipe when cherry tomatoes are in abundance and at their finest.  

If you roast them and then pack them into containers and top with extra olive oil, they will keep in the refrigerator for weeks for you to use at will! 

1-2 pints Cherry Tomatoes (or 2 'tomatoes on the vine' which we picked up at ForeQuarter Butcher Shop)
1-2 cloves local garlic, thinly sliced 
3-4 sprigs thyme, leaves & stems if you like 
4-5 tbsp. olive oil 
1/2 tsp. good quality sea salt

1. Preheat oven to 375F
2. Slice tomatoes in half and toss with remaining ingredients.  Place on a parchment-lined baking sheet and roast for 12-15 minutes.  
3. Use as desired!   

Buttermilk Chive Dressing
Makes about 2 cups

Always in our fridge, this quick, easy & versatile dressing is light & creamy dressing, but without any preservatives, thickeners, gums, or things you don't necessary need or want when dressing fresh, local produce.   

Be sure to source out high-fat, good quality buttermilk.   Harmony Organic brand is our go-to, but if you can't find a higher fat buttermilk, here's a couple of options:  replace 1/2 cup of the buttermilk with sour cream, OR increase the amount of mayonnaise to 4 tablespoons.   

Fresh garden chives were an easy grab for this, but dill, parsley or even a bit of spring onion would work well.   The key is fresh lemon juice and a really good amount of sea salt & freshly ground black pepper.   

This dressing is ideal on buttery lettuces or spinach, but add in some blue cheese or cheddar cheese and dress that broccoli-bacon salad, or a wedge salad with steak!   

1 clove of garlic, cut in half for easy blending
Juice of 1 lemon 
1 tsp. good quality sea salt
5-6 turns of freshly ground black pepper 
1 tsp. Dijon mustard 
2 tbsp. mayonnaise 
a good handful of snipped chives 
1 1/2 cups Buttermilk 

1. Place garlic, lemon, salt, pepper, Dijon, mayonnaise and chives in your blender.   Blend until smooth, 30-45 seconds.  Add just a little of the buttermilk if you need to accomplish this. 
2. Just stir in buttermilk (or blend for 2 seconds).  
3. Pour into a jar and enjoy! 
4. Will keep for a week or more in the refrigerator. 

Winter-Spiced Potato 'Salad' with Garlic Yogurt 
A delicious side dish, or better yet, the perfect brunch or light supper with a fried egg!  The local garlic makes a real difference here!  Serves 2

2-3 medium-sized yellow-fleshed potatoes, peeled and diced 
2 tbsp. vinegar (white or apple cider) 
1 tbsp. salt 
1 cooking onion, julienne 
3 tbsp. olive oil (plus more for frying eggs) 
1 tsp. smoked paprika (hot or sweet, depending on your taste) 
1/2 tsp. each ground cumin & ground coriander 

1 cup plain, whole milk yogurt 
1 large, fresh local garlic clove 

Salt, as needed 
2-4 eggs
Chopped parsley or cilantro for garnish.  

1. Place potatoes in a pot, cover with cold water and add vinegar & salt.  Bring up to a boil, then immediately reduce to a low simmer.  Cook until fork tender.  The vinegar will keep the potatoes firmer and intact in their shape.  
2. Drain and place in a mixing bowl. 
3. Meanwhile, heat a frying pan over medium-high heat.  Add olive oil oil, followed by onions.  Season with salt and allow to cook, undisturbed until crisp & golden, turning occasionally 
4. Stir spices into onions for the last 30 seconds. 
5. Use a spatula to scrape onions & spices onto potatoes.  Gently toss. 
6. Mince garlic with a knife & about 1 tsp. of salt.  This will be the most effective way to give you a super garlicky, sticky paste.  Mix with yogurt. 
7. Divide yogurt amongst two plates, and top with potatoes.  
8. Fry Eggs:  wipe out frying pan and bring back up to temperature over medium-high heat.  Add a drizzle of oil followed by 2-4 eggs.  Fry until sunny-side up.  
9. Serve atop potatoes and sprinkle with herbs.