Recipes from An Epicurious Lifestyle's kitchen

Tag: Ciabatta

Artichoke and Edamame Pappardelle

Artichoke and Edamame Pappardelle

I saw this recipe for Artichoke and Fava Pappardelle in my new March issue of Sunset Magazine. I had just received artichokes in my Farm Fresh To You delivery that morning and was so excited to try something new, (I feel like I’ve been in […]

Salmon Cakes with a Hoisin Sauce

Salmon Cakes with a Hoisin Sauce

I grilled some salmon last night and had a bit left-over so; I decided to make salmon cakes that I served with a hoisin sauce ~ delicious! I took my basic crab cake recipe and tweaked it. Ingredients ½ pound of cooked/grilled salmon 1/4 a yellow […]

Crab Cakes with a Spicy Sauce

Crab Cakes with a Spicy Sauce

I have been making these crab cakes for about 15 years now. Recently, we saw a friend that we hadn’t seen in over a year. Did he ask how we were? No! He asked if I had made my crab cakes lately!

Crab Cakes with Spicy Sauce


1 pound of lump crabmeat

1/2 a yellow onion, coarsely chopped

½ loaf of a large Ciabatta or Sourdough Baguette, just use the insides of the bread not the crust.

½ a bunch of cilantro, coarsely chopped

1 beaten egg

1 tablespoon of red pepper flakes

The juice of 1 lemon and zest

2 tablespoons of mayonnaise

1 tablespoon of Dijon mustard

1 tablespoon of Worcestershire sauce

Fresh cracked pepper, a generous amount

About 2 cups of Panko breadcrumbs


1. In a large bowl combine crabmeat, yellow onion, bread, cilantro, egg, pepper flakes, lemon and zest, mayonnaise, mustard, Worcestershire sauce, and fresh cracked pepper. If you have any left over onion, save it for the sauce. Set aside.

2. Place Panko breadcrumbs on plate. Set aside.

3. Make sauce. See below.

4. Take about 3 tablespoons of crab mixture and make into a cake. Then, GENTLY set into Panko breadcrumbs and cover the entire cake. Have a large platter ready to set the crab cakes on after you form them.

5. Place paper towels on a flat surface for when the crab cakes come out.

6. Heat about 2 tablespoons of olive oil in a large sauté pan on med-hi heat (adjusting if to hot).

7. Place your crab cakes in hot pan (do not over-crowd), these cook very fast so, keep a close eye on them. Brown both sides. Place on prepared paper towels. These can be served immediately or at room temperature.

Spicy Sauce:


1 clove of garlic

½ cup fresh Cilantro

½ a small yellow onion (if you have any left from the crab cake mixture, use that)

1 sweet pickle

1 tablespoon of red pepper flakes

2 teaspoons of Worcestershire sauce

1 lemon squeezed

1 cup of ketchup

About 2 tablespoon of Olive oil

Mix all ingredients together in a small food processor until nice and smooth.

Peter’s wine pick: Zonin Prosecco

~Happy Cooking!