Crispy, Sweet, Addictive Roasted Chickpeas 

Ever have a ton of leftover chickpeas just staring you in the face every time you open the fridge? Oh boy, we do. We pressure cook a ton of these protein-filled babies to eat throughout the week in salads, with breakfast, and of course to make hummus with. But they’re like damn starfish arms. Eat some, and they regenerate. Eat some more, and there they are again! I swear. I don’t understand. BUT it’s ok because now I’ve found the best way to devour them all. Each. Little. Tiny. One. 

This is easy peasy. Ready?

1. Take some leftover cooked chickpeas. Salted is ok, but no garlic, onions, or other flavors. Rinse and dry them really well. I used about 3 cups worth for this recipe. (Feel free to use canned chickpeas, too. Two cans should do. Make sure to rinse and dry as well.)

2. Lay them all out on a parchment-lined sheet tray. Preheat oven to 400 degrees F.

3. Roast for 30 minutes, giving them a shimmy every 10 minutes to avoid burning on one side.

4. Remove from oven and let cool on the sheet tray. Bring the temp in the oven up to 325 degrees F.

5. While the chickpeas are cooling, melt 1/4 cup coconut oil in the microwave or over the stovetop on low.

6. Add in 2 tbsp brown sugar (we make our own using cane sugar and blackstrap molasses), 2 tsp cinnamon, and 1 tbsp of maple syrup to the warmed and melted coconut oil. 

7. Whisk this mixture together once the coconut oil is melted, drizzle it over the chickpeas, and toss. Make sure each little chickpea gets some love.

8. Put them back in the oven and roast at 325 degrees F for 10 more minutes. 

9. Remove from the oven, and sprinkle with a pinch of kosher or sea salt. Himalayan salt would work, too. Let cool completely. 

10. If you haven’t eaten them all by now, transfer these sweet, maple-y, cinnamonn-y, and salty chickpeas of love to an air tight container. I’d eat them within a few days (if you can refrain that long.)

See? That’s it. No more wasted chickpeas. Hurray!

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Pucker Up: Perfectly Pickled Banana Peppers 

Last weekend, North Carolina got pummeled with a ton of rain. The farmers market got rained out, there was no going and playing outside, and the only thing left to do was pickle everything in the refrigerator.

My fiancé’s mom came to visit from Michigan, and she brought with her a whole slew of pale yellow banana peppers that she had just picked from her garden. (And potatoes, and a 16″ zucchini, tomatoes, and gorgeous onions.) As soon as my honey saw those peppers, he said “let’s pickle them.” Any fervency in the vegetable direction gets no argument from me. So, they were saved…despite my wanting to immediately devour at least half.
With pickled lots and lots of things in the past. From cucumbers it to beets to carrots and celery, we’ve always come up with a new recipe for each. But the last time we pickled jalapeños, the recipe was nearly perfect. We decided to make a few tweaks this time, and the result was flawless.

For this recipe, you’ll need:

  • Five 6″ or larger banana peppers cleaned, seeded, and cut in rings 
  • One cup white vinegar
  • One cup water
  • 3 tablespoons kosher or pickling salt
  • 3 tablespoons white sugar
  • Any or all of the ingredients from the optional list below

Optional:

  • Bay leaf
  • Few garlic cloves
  • Peppercorns
  • Hot peppers prepped the same way as the banana peppers (we added two jalapeños for a bit of kick, but one nice Datil pepper would be awesome, too)

Method:

Prep the peppers if you haven’t already.

  
  

Place the vinegar, water, salt, sugar, and any spices you choose to use in a non-reactive saucepan. I use my trusty old nonstick. Bring to a boil over high heat.
  

Once the mixture comes to a boil, add the peppers, put the lid on, and set a timer for 12 minutes. Remove the pot from the heat source. I just move mine to another burner.

  

Make sure you have a mason jar or other clean vessel for when the timer  dings. A heat-safe glass jar is my favorite.

Once the timer dings, carefully transfer the peppers to a jar with tongs and then very carefully pour the liquid over the top. I like to strain mine to avoid any seeds, but you don’t have to.  NOTE: Feel free to let them cool as long as you’d like so you’re comfortable handling them. Remember, though, you want to cool them as quickly as possible to avoid then becoming mushy. 

  

Screw on the lid and place the lidded jar in an ice bath. 

 

Place the jar in the refrigerator for at least 8 hours. I think the crunch really sets in by that point. Enjoy these banana pepper rings on sandwiches, salads, with cheese and crackers, on chili, or straight out of the jar. Although they will last for a very long time, mine won’t live out this week. 

Happy crunching and munching,

Jenna 🙂

Chopped Kale Salad with Tumeric Basil Vinaigrette & My Much Needed Metamorphosis 

 
I’ll preface this post by saying that if you’re only here for the totally amazing kale salad recipe, go ahead a skip down the page. I won’t be offended. I promise.

For the rest of you, if you don’t remember me, let me reintroduce myself. I’m Jenna. I garden, I cook, I eat, I own a business, and I write about all of it. I’ve been away from blogging for a bit because I’ve been reevaluating things. I’ve decided to quit my job in academia to pursue my business, Happy-Go-Lucky Foods, full-time, we’ve moved to the mountains of Western North Carolina, and I’ve been eating a gluten-free and dairy-free diet. Because of some “lady issues,” my acupuncturist, Doctor of Oriental Medicine, and friend (all the same person) advised me to change my diet (on top of the Chinese herbs I take daily). It’s been about six months and I’m feeling great. My primarily vegan diet has helped me so much, and I wanted to learn to cook all over again. So here I am. I’m back. I’m different, but I’m back. It’s nice to see you. 
I may be a little rusty at this whole food blogging thing, but here goes…

I’ve been eating tons and tons of fresh produce. From squash to tomatoes to beans, corn, grapes, and kale, I’ve been a total veggie glutton. And living in the Asheville area, I’m so fortunate to have it all at my fingertips. Organic, fresh, local produce perfection is all here, and I couldn’t be more excited. Sometimes, I get a little overzealous, though, and buy more than I can chew. This is totally fine, though, because I get to be extra creative. An overstocked fridge with a spectrum of veggies (some cooked) and an unbridled sense of kitchen adventure led me to my new favorite salad. Are you ready?

For this healthy monster, you’ll need:

  • A couple handfuls of kale, chopped into small pieces 
  • Palmful of cherry tomatoes, halved
  • Small but of purple onion, diced
  • A few fresh green beans of any variety, cut in small bits
  • Corn, cooked and cut from the cob, about two tablespoons
  • A smidgen of fresh or pickled jalapeños (add as much as you like if you’re brave)
  • Several chunks of roasted and cubed sweet potato (I roasted these babies for soup, but couldn’t help myself)
  • Two tablespoons of the dressing that follows
  • Mixed nuts for a crunchy garnish

  
For the dressing, you’ll need:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup plain rice vinegar
  • 1 tablespoon ground turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • Several grinds fresh black pepper
  • Pinch dried basil
  1. Place all ingredients in a ball jar and shake like crazy. If you don’t have ball jars falling out of every cabinet like I do, use whatever you have. That’s all there is to it. The turmeric gives the dressing the most gorgeous color and the smell is to die for.

  
Now for the fun part, toss the salad with the dressing, and eat. You’ll have plenty of dressing leftover, but you won’t be able to keep your paws off it. It’s good. It’s really good. 

Kale and turmeric and super foods, and the rest isn’t so shabby either. Food like this makes me forget that I’m eating vegan. I don’t want for anything.

Happy and healthy munching, my friends. I’ll talk to you soon.

Easy Peasy Garlicky Roasted Ichiban Eggplant 

Too much eggplant? No such thing. But should this situation arise in your garden, I suggest you roast it.

First, and on a total side note, I find it awkward to tell people about my “eggplant plants.” It sounds weird and redundant. I accidentally find myself talking about my “egg-plants,” but there (sadly) aren’t eggs growing on them. Turns out, eggs come from chickens and other assorted animals. I can’t be the only one who’s experienced this. It’s a minor crisis, I know, but still worth the cathartic rant.

Now onto the roasted tasty discs of eggplant…

Take as many eggplants as you want. The more the merrier, and they roast down to an iota of their original some.

Cut them in 1″ discs and lay them out on a baking pan in a single layer.

Lightly coat them with a flavorful olive oil and sprinkle them with salt and pepper. Add a clove or two of finely minced garlic and toss around to spread the garlic love around. Don’t leave anybody out. (On a side note, beware with how much salt you use because the eggplant will shrink when the water content evaporates and the flavors, including salt, will concentrate and intensify.)


Put into a preheated 375 degree oven and roast for about 20-25 minutes. Be sure to peek in at about the halfway mark to make sure things aren’t going from delicious to burned. If your cook’s intuition is telling you the oven is too hot, reduce it to 350 and be vigilant.

I like to serve this eggplant as a side dish or add to a salad once it’s chilled. Or, as in the case the other night, I eat it before I can even take a photo of it. It’s so darn good.

Happy gardening and blissful eating to you!

Until next time,

Jenna

Freakin’ 5-star Restaurant: Curried Sweet Potato and Coconut Milk Soup

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It’s almost March. Where has the time gone? I swear it was only yesterday when there were trick-or-treaters at my door rifling through the bowl of candy for the last Snickers. But, alas, time goes on, and it always speeds up throughout the holiday season. So what happened to January? What happened to February. Valentine’s Day isn’t enough of a time suck to count as a holiday. Needless to say, I suppose I’m short on time. And what happens when we’re short on time? We (I definitely mean me) eat whatever bits of food are left around the kitchen. Brownies? Sure. Cheese? OK. Monumental amounts of carbohydrates? Absolutely. I exercise less and eat more.

But, (thank goodness there’s a “but” in all this) I did decide to dedicate a cool-ish day to making some soul-warming, vitamin-packed soups…for my mother. She recently had a hip replacement and couldn’t drive her car, go to work, or exercise the way she’d like for six weeks. I wanted her to have some yummy meals that she could just pop in the microwave when her tummy starts a’rumbling.

I will say that I didn’t set out to make a sweet potato soup. I’ve never had sweet potato soup before. I wasn’t even craving it. The potatoes just looked so good at the store…and they were on sale. Really, my goal was to make different veggie soups. But this gem, THIS ABSOLUTE GEM, happened. Sometimes my kitchen is overtaken by the dancing pots and pans of Fantasia. I don’t know what happened or how we got to this place known as perfection, but nonetheless…

I’m going to share with you the soup that my aunt called “a trip to a freakin’ five-star restaraunt.” I hope you experience the same magic.

Ingredients:

  • five sweet potatoes, cut into 1: cubes
  • mild-tasting oil (canola, grapeseed, light olive oil)
  • 14 oz can unsweetened coconut milk
  • quart veggie stock (homemade is always best)
  • tablespoon sea salt
  • 1/2 tablespoon cracked black pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper

Method:

Coat the cubed potatoes with one to two tablespoons of oil and sprinkle about a teaspoon’s worth of each sea salt and cracked pepper.

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Place in a 400 degree oven for 30-40 minutes. until everything is soft and a nice golden brown.

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In your favorite soup pot (mine is a great enameled cast iron Le Creuset knock-off from World Market), add the roasted sweet potatoes and veggie stock. Bring to a simmer over medium heat.

IMG_3427Turn the heat down to low. Now add the coconut milk and, using an immersion blender (or transferring to a traditional blender if you don’t have one), blend until totally smooth.

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Once silky smooth, add the curry powder, cinnamon, and cayenne pepper. Give it a good stir and add the salt and cracked black pepper to taste. Because the sweet potatoes add a lot of sweetness, I added quite a bit of salt to balance it out a bit. Altogether, I used approximately a tablespoon’s worth of sea salt.

IMG_3428Stir again and let simmer for 15 minutes on low.

IMG_3429Isn’t it gorgeous? I’m so glad I took a chance and snapped some photos.

Happy soup slurping, everyone! Stay toasty warm,

Jenna

 

 

 

 

The Perfect Breakfast: Veggie Frittatas and Rainbow Potatoes

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Thanks to Daylight Savings Time, I was up way too early on Sunday. And so with sleep in my eyes and a major case of bed head, I had the urge to make a fancy schmancy breakfast for me and my honey. We had mini frittatas with raw pepper jack cheese, sautéed yellow and red bell peppers, and onions. I also made slow and low breakfast potatoes with baby Yukon Gold and Peruvian Purple potatoes. Just writing about it makes me long for bites of old…

Frittata (makes 4 minis):

  • 6 large local eggs, beaten
  • 2 tablespoons raw whole milk
  • 1/2 cup local, raw pepper jack cheese, shredded
  • 1 cup red and yellow bell pepper, diced
  • 1/2 cup yellow onion, diced
  • non-stick spray
  • S&P to taste

Breakfast Potatoes (4-5 servings): 

  • 15 baby potatoes, gold and purple, washed and quartered
  • 1 cup red and yellow bell pepper, diced
  • 1/2 cup yellow onion, diced
  • organic olive oil
  • S&P to taste
  • 1/2 teaspoon organic dried thyme
  • 1/2 teaspoon organic granulated garlic
  • unsalted butter

First, you’ll want to get the potatoes started. You’ll need to wash them thoroughly and quarter them into relatively even pieces.

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In a very large skillet, add two tablespoons of olive oil to the pan and heat to medium. Add the quartered potatoes and a nice pinch of salt and some cracked pepper. Toss to coat with oil and seasonings and let them cook. Don’t move them around too much or they’ll fall apart before they end up browning.

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Meanwhile, sauté the onions and peppers. Heat your favorite large, nonstick skillet, to medium-high. Add 1 tablespoon of olive oil and all of the diced onions and peppers to the pan (If making both frittatas and potatoes, combine the peppers and onions for this step and divide in half later.). Sauté for about five minutes and transfer to a dish.

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After about 5 minutes, check to see if the undersides are browning. If so, flip them over with a spatula to start browning the other sides. Repeat this process and, please note, I’m crazy methodical about this. I like all sides to be browned, but I don’t expect anyone else to be this neurotic about potatoes.

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Once they’re nice and brown (should take between 10-20 minutes), add the sautéed peppers and onions. Also add the thyme and garlic. Give everything a good stir, reduce the heat to very low and let them hang out while giving them the occasional push around the pan. They’ll be ready when you are.

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For the frittatas, add the milk and desired amount of S&P to the beaten eggs. Spray your mini cast iron casseroles with nonstick spray, and divide up the remaining amount of sautéed peppers and onions to the bottom of each vessel. (If you don’t have mini-cast iron casserole dishes, you can use one large stovetop and oven-save pan. And, truth be told, my mom got these for me last Christmas, and I’ve never used them until today.)

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Divide up the beaten egg mixture between each vessel and top with a nice pinch of shredded pepper jack cheese.

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Preheat the oven to 400 degrees.

Only do this step if you have a glass range. Place the casseroles directly on your cooktop over medium-high heat. I was actually able to get them all on one large burner. Within 2-3 minutes, the egg should start to set. This is what you want.

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Now, place the mini casseroles in a baking dish (I used a 9″x13″) and fill with 1″ of water. Sprinkle with a tad bit more cheese.

Place the entire shebang in the oven and cook for 5 minutes. Cook for 3-5 minutes more if you skipped the stovetop step. Remove and check doneness with a toothpick. It should come out fairly clean, but moist. Let them sit for a minute or so.

Loosen the edges with a rubber spatula, invert onto a plate, and voila!

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Phew.

Help yourself to a heaping pile of potatoes, grab your favorite hot sauce, and chow down.

Until next time, my friends,

Jenna

The Art of Winging it (and Creamed Corn)

I swore this wouldn’t work out. But something (well, my boyfriend, really) told me to take photos anyway. I shrugged and said “what the heck.” A couple of nights ago, I looked at three ears of perfectly cooked corn on the cob and knew I had to do something with it. I’d been slathering butter and garlic all over those perfect ears for days now, and I (Don’t even think I’m going to say that I got sick of it, because that could never happen.) felt compelled to try something different. I didn’t want to mess with perfection, but, against my better judgement…

“Creamed corn,” he said. I’d never made it before. The concept was simple enough, and if being a southerner has taught me anything (I’m barely a southerner. I’m from Ft. Lauderdale.), it’s that I know how to do corn. And, I’ll tell you, I’d save a couple of ears again to make this easy peasy creamed corn…with garlic. (I had to work the garlic in there. I had to.) That business came out soooooooo gooooooooood.

Ingredients: 

  • 3 ears cooked ears of corn, cut off the cob
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • pinch of cornstarch
  • 1 cup milk
  • 1/2 cup half and half
  • Salt and pepper to taste

Method:

Melt butter in your favorite skillet over low-medium and add the minced garlic to the pan before it starts to bubble.

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Add the corn to the pan and toss. Keep the heat at low-medium. Meanwhile, make a slurry by adding the pinch of cornstarch to a small amount of the milk and whisking. The goal is to just get the clumps out.

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Add the milk, half and half, and slurry to the pan with the corn and bring to a slight simmer.

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 In a food processor or blender, take out about half of the corn mixture and blend. It’s up to you how pulverized you like your corn to be. (I’d actually blend less next time because I’d like more texture.) Add the blended bits back to the pan. Simmer over low-medium heat for about five minutes until it thickens. Add salt and pepper to taste and serve.

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 There. Creamed corn. With garlic. Yum.

20140730-112513-41113028.jpg And, yes, I’m eating it out of a ramekin. I’m eating it as I type. Don’t judge me. 😉

 Happy creamy corn, everyone!

Jenna

It’s UnCANny: Vegan Refried Black Beans

We’ve been working toward eliminating canned goods from our pantry for quite some time, and last night, we finally said adios to canned refried beans. Honestly, refried beans from the grocery store shelf are fairly disappointing. First, we don’t love pinto beans. Second, finding organic refried beans is difficult. Third, they’re salty. Fourth, they’re not worth the money. Fifth, we like to have control over what we eat. Making these organic, vegan refried black beans from scratch was incredibly simple and very inexpensive. You’ll never go back again. I promise.
You’ll need:
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked black beans
  • 1 lime, juiced
  • 1 teaspoon sea salt
  • 2 teaspoons cumin
  • 1/2 teaspoon dried oregano
Method:
In a non-stick skillet, heat the olive oil over medium heat. Once hot, sauté the diced onion until soft and translucent.
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Add the garlic and stir constantly for 30 seconds.
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Add the cooked black beans, cumin, oregano and lime juice.
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Begin mashing with the back of a large wooden spoon or a potato masher. Mash until your heart’s content. I prefer mine smoother rather than chunkier, but it’s up to you.
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Give the beans a taste and adjust the seasonings if necessary.
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I made an amazing quesadilla with these beans, but the possibilities are endless. You could serve them along side enchiladas, have them on a vegan taco salad, or eat them with saffron-scented rice. Regardless, be proud that you’ve said goodbye to a canned pantry staple.
In the next few weeks, I’ll be re-creating more unCANny favorites, and I hope you’ll join me as I work toward reducing our household waste.
Until next time…

Fresh Jalapeños: We can pickle that!

I’ve never looked at a basket of garden-fresh organic jalapeños and thought “Mmmm…I’d love to gnaw on those!” So when I was gifted with some uber-spicy jalapeños from my friend at the farmers market, there was only one option: pickling. These are great for perking up a sandwich, sprinkling on nachos, or serving on top of a steaming bowl of chili.

This is such a simple process as this isn’t a proper canning. But it’s great and so very quick!

You’ll need:

  • 1 pound fresh jalapeño peppers
  • 1 cup water
  • 1 cup white vinegar
  • 4 tablespoons sugar
  • 3 tablespoons kosher or sea salt
  • 4 garlic cloves, peeled

Cut one pound of fresh, washed jalapeños in rings.

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Soak the rings in a bowl of cold water. Swish around with a long-handled utensil every now and then as this will help some of the seeds fall to the bottom. Please don’t do this with your hands and then touch your eyes! Gently scoop out the pepper rings without getting the seeds that have fallen to the bottom and transfer to another vessel.

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In a non-reactive saucepan, combine the water, vinegar, garlic cloves, salt, and sugar together and bring to a boil. Add the drained jalapeños to the pot.

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Cover with a lid and let sit for 15 minutes off the heat.

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Transfer to your favorite jar and keep in the refrigerator. They’ll last for quite some time even though they’re not properly canned.

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The Crabbiest Cakes

20140402-203407.jpgWhat’s not to love about crab cakes? Barring any food allergies or other dietary restrictions, there’s nothing about this little piece of decadence that the tastebuds of the world shouldn’t fully appreciate. The more crab, the better.

I’ve had some of the tastiest Alaskan King crab leg meat frozen and just waiting for the right opportunity. Crab bisque happened. And now this. I painstakingly bashed those shells myself; I need this. I’m so happy, I could cry.

One of the best things about a top notch crab cake is the simplicity. They’re easy to put together and easy to make. They’re puuuuuurfect.

Ingredients:

  • 10 ounces of crab meat (you don’t have to use Alaskan king crab legs)
  • 4 ounces of saltines or other plain Jane cracker, processed or crushed (for my gluten-free friends, go with your favorite gluten-free cracker)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon sea salt
  • 1 teaspoon Old Bay seasoning
  • Juice from half a lemon
  • 1 egg, beaten
  • Cornmeal (optional)
  • Butter or canola oil for frying

Method:

Make sure all of the crab is free of shell pieces and coarsely shredded or chopped.

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Combine all ingredients in the list except for the cornmeal and butter or oil.

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Form into patties, and choose any size you like. I prefer them on the smaller side. Then let them rest in the refrigerator for at least 15 minutes. This will help the patties set and stay together during cooking.

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One by one, coat in cornmeal. Just lightly press in the cornmeal and brush off the excess. A light coating is perfect. I love the added texture of this step, but you can omit it if you prefer.

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In your favorite skillet, add about a tablespoon of oil or butter and set the burner to medium-high heat. Gently add the crab cakes one by one to the hot skillet.

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In about two minutes, flip them over.

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See how easy that was?

No smoke and mirrors here…just delicious crab cakes. Oh, by the way, they freeze perfectly in an air tight container. Serve with a squeeze of lemon, a citrus aioli, or your favorite tartar sauce.

Crabby eating, everyone. Enjoy!