Zesty Spiced Imitation Crab Cakes

Ingredients:

• 2 tablespoons unsalted margarine or butter
• 2 tablespoons olive oil
• 1 small red onion, diced
• 1½ cups diced celery
• 1 small red pepper, diced
• 1 small yellow pepper, diced
• 2 tablespoons fresh chopped parsley
• 1 tablespoon capers, drained
• ½ teaspoon sriracha sauce or tabasco
• ½ teaspoon Worcestershire sauce
• 1½ teaspoons Old Bay Seasoning (available in National supermarkets)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ pound imitation crab meat
• ½ cup plain bread crumbs
• ½ cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, lightly beaten
• For frying:
• 4 tablespoons unsalted margarine/butter
• ¼ cup olive oil

Serve with store-bought tartar sauce or cocktail sauce

Direction:

Heat margarine and oil in a large skillet over medium heat. Add onion, celery, red and yellow peppers, parsley, capers, sriracha, Worcestershire sauce, Old Bay Seasoning, salt, and pepper and cook until the vegetables are soft, approximately 10 – 15 minutes. Cool to room temperature.

Chop imitation crab meat into ¼-½ inch pieces and place in a bowl. Add in the bread crumbs, mayonnaise, mustard and eggs and mix well. Add the cooked vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes and up to overnight.

Using about 2 tablespoons, shape into 2 ½ inch circular crab cakes.

In a large saute pan, heat margarine/butter and olive oil over medium heat. Add the crab cakes and cook for 4 to 5 minutes on each side, until browned. Drain on paper towels; Serve warm with tartar sauce or cocktail sauce.

Butterscotch Blondies with Pretzels and Peanuts:

Ingredients:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup (1 ½ sticks) margarine
• 2 cups brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• Peanut Pretzel Caramel Filling
• 4 cups roasted unsalted peanuts
• 2 cups sugar
• 1/4 cup honey
• 1/4 cup (1/2 stick) margarine
• 1/2 cup pareve whipping cream
• 1 ½ cups (1-1/2″-wide) thin twisted pretzels, coarsely crushed

Direction:

Blondie

Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper, leaving a 1-inch overhang on long sides of pan.

Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir margarine in a medium skillet over medium heat until browned bits form at bottom of pan, 7–8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2–3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.

Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out with a few moist crumbs attached, 20–25 minutes. Let cool completely in pan on a wire rack.

Peanut Pretzel Caramel Filling

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5–7 minutes. Set aside.

Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves, whisking to melt sugar. Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12–15 minutes. Add honey; return to a boil, stirring often, about 1 minute longer. Add margarine; stir until blended. Add pareve cream (mixture will bubble vigorously); whisk until smooth. Stir in peanuts and pretzels. Pour over cooled blondie. Chill until cool, about 30 minutes.

Run a knife around short sides of pan to release blondie. Using parchment-paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into squares.

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