Category Archives: appetizer

Delicious Salmon Spoons

Annabel’s & Co. Catering, 2017

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Delicious Crabcakes with Creamy Herb Sauce

Broiled Maryland Crabcakes with Creamy Herb Sauce

Serves 8

Ingredients

1 large egg

3 Tablespoons mayonnaise

1 Tablespoon brown mustard

1 Tablespoon all purpose flour

1 teaspoon seafood seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound lump crabmeat

1/4 cup chopped parsley

1 small shallot, minced

1 garlic clove, minced

Creamy Herb Sauce (recipe follows)

Instructions

Beat egg, mayonnaise, mustard, flour, seafood seasoning, salt and pepper until well blended.

Stir in crabmeat, parsley, shallots and garlic until crab is coated with mayonnaise mixture.

Preheat toaster oven on broil.

Place 1/4 cup crab mixture on broiler pan; lightly press down. Repeat with remaining mixture. (these crabcakes are delicate and don’t have much filler)

Broil crabcakes 8 minutes, turning once.

Serve with Creamy Herb Sauce.
(Source: everydaygoodthinking.com)

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Happy Fall

In honor of throwback Thursday and the first day of autumn, here’s a favorite from a couple of years ago. Happy fall, y’all! 

Annabel’s & Co. Catering, 2016

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Delicious Appetizers

Annabel’s & Co. Catering, 2016

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Delicious Sandwiches

Annabel’s & Co. Catering, 2016

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Delicious Grilled Veggies

Annabel’s & Co. Catering, 2016

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Delicious Vegetable and Quinoa Salad with Bacon

Photo: Jennifer Causey, Styling; Lindsey Lower

Ingredients
2 1/2 cups fresh asparagus, cut diagonally into 1-inch pieces

1/2 cup frozen green peas

3 center-cut bacon slices, chopped

3 tablespoons cider vinegar

1 tablespoon unsalted butter

2 teaspoons whole-grain Dijon mustard

1 3/4 cups Ginger-Coconut Quinoa

1 teaspoon black pepper

1/2 cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh tarragon

1 tablespoon fresh thyme leaves

5 ounces baby spinach

3 tablespoons sliced almonds, toasted

Preparation
Hands-on: 18 Minutes

Total: 26 Minutes

1. Bring a large saucepan filled with water to a boil. Add asparagus and peas; boil 2 minutes. Drain. Plunge into a bowl of ice water; drain.
2. Cook bacon in a large skillet over medium-high heat 4 minutes, stirring occasionally. Remove bacon from pan with a slotted spoon; set aside. Add vinegar, butter, and Dijon mustard to drippings in pan, stirring with a whisk until butter melts. Add quinoa and pepper to pan; cook 1 minute. Place quinoa mixture in a medium bowl; add asparagus mixture, parsley, tarragon, thyme, and spinach, tossing to combine. Divide quinoa mixture among 4 plates; sprinkle evenly with reserved bacon and almonds.
(Source: myrecipes.com)

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Delicious Fruit

Annabel’s & Co. Catering, 2016

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