Crab Cakes with Summer Fresh Chipotle Dip*
Makes 8 - 12 crab cakes
Ingredients
1 tin lump crab meat
1 8 oz (227 g) pkg of Summer Fresh Chipotle Dip
2 tbsp (30 ml) sliced green onions
2 tbsp (30 ml) diced red pepper
1 tbsp (15 ml) dill
2 cups (500 ml) Italian breadcrumbs
2 tbsp (30 ml) butter
Preparation
Open and drain crab into a bowl add the Summer Chipotle dip, green onions, red pepper and dill and mix, use an small ice cream scoop to measure out balls of crab mixture on to a tray. Take 1 ball of crab at a time and place on a plate of breadcrumbs flatten with palm into a puck shape coating with breadcrumbs. On medium heat melt the butter a pan. Cook crab cakes in pan for 2 mins, turning until golden brown on both sides. Bake in 350°F (181°C) oven for 5 mins. Remove from oven and serve.
*Recipe courtesy of Summer Fresh Salads
Brie in phyllo with Maple Walnut Cheese Topping*
Ingredients
4 sheets phyllo pastry
3 tbsp (45 ml) unsalted butter
1 wheel of brie
2 tbsp (30 ml) Maple Walnut Cheese Topping**
Preparation
Brush both sides of a piece of phyllo with melted butter until entire surface is covered. Repeat with remaining 3 sheets. Layer sheets one atop the other, turning each one slightly so that you can see the corners of all sheets. Place wheel of brie in center of phyllo sheets. Spoon 2 tbsp (30 ml) of the Maple Walnut Cheese Topping on top of the brie wheel. Take all corners of the phyllo sheets, and fold them up over the brie so that it looks like a little bag. Bake in a 350°F (180°C) oven for 15-20 minutes. Place on cheese board and let cool. Cut and serve while still warm.
*Recipe courtesy of Summer Fresh Salads
**You can also use Summer Fresh Grilled Peach Bruschetta, or Summer Fresh Cranberry Bruschetta
Greek Stuffed Tomatoes
Makes 8 Servings
Ingredients
4 large ripe tomatoes
1 tbsp (15 ml) olive oil
1 cucumber, peeled and diced
1/2 cup (100 ml) yogurt
8 oz (225 g) black Greek olives, pitted and sliced
1/4 cup (50 ml) chopped fresh basil
1 tsp (5 ml) sugar
2 cups (200 ml) crumbled feta cheese
1/4 cup (50 ml) chopped fresh parsley
salt and pepper to taste
Preparation
Preheat oven to 350°F (175°C). Slice tomatoes in half, scoop out seeds, and place in a baking dish sliced-side up. Sprinkle with salt and pepper. Bake for 5 minutes. Remove tomatoes from oven, drizzle with olive oil, and bake an additional 10 minutes. While baking tomatoes, mix together cucumber, yogurt, olives, basil and sugar. Stir in feta cheese. Season to taste with salt and pepper. Remove tomatoes from oven, fill with cucumber mixture, and sprinkle with parsley. Serve immediately.