Category Archives: breakfast

Crabcake with Cranberry and Sage

For ~ 2 -4


  • 1/2 lb lump crabmeat
  • 1/2 cup fresh bread crumbs
  • 1/4 cup finely chopped celery
  • 1/8 cup finely chopped pearl onion
  • 1 <= medium egg, lightly beaten
  • 1 tsp fresh, extra finely chopped sage
  • 1/8 cup dried cranberries
  • 1/4 cup mayonnaise
  • 2 tbsp butter
  • 1/8 tsp black pepper
  • 1/8 tsp salt


  1. In a small bowl, mix together mayonnaise, cranberries, sage, salt and pepper
  2. Melt 1 tbsp butter on medium heat in a small skillet, cook onion and celery until tender
  3. Gently mix crabmeat and bread crumb in a large bowl, add in egg and mixture from steps 1 & 2, toss to coat well
  4. Shape into about 8 crabcakes and refrigerate for 15 mins
  5. Melt remaining butter in skillet on medium heat, cook crabcakes till golden brown, turning once
  6. Bon appétit! ;)

Serving suggestions:  Salad, melons, white wine …

NOTES: You may use dried/rubbed thyme and any types of onions. I think I would prefer adding just slightly more finely chopped celery and onion next time, but it’s up to you. Dried cranberries can probably be substituted with dried cherries. Make sure you squeeze the crabcakes tightly enough when shaping them, otherwise they’d fall apart during the cooking process. There, I think I am done with crabmeat for a while  😉


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Filed under appetizer, breakfast, Main Dish, Seafood, Side Dish

Fresh Lemonade

For ~ 1 🙂


  • 3/4 cup sugar
  • 1 cup water
  • 1 cup freshly squeezed lemon juice
  • 3 cups cold water to dilute
  • slices of lemon (optional)


  1. Heat sugar and 1 cup of water in a small saucepan till sugar dissolves completely
  2. Add in a couple slices of lemon while the sugar is dissolving
  3. Extract 1 cup of lemon juice (4-6 lemons)
  4. Bring out a glass pitcher/jar/container, add in the cup of lemon juice, 3 cups of cold water and the syrup from step 1+2
  5. Refrigerate for 40 minutes – 1 hour before serving
  6. Serve with ice and sliced lemon
  7. Bon appétit! ;)

Serving suggestions:  summer …

NOTES: I used slightly less than 3/4 cup of sugar, but use up to 1 cup if you are feeling sweet. Heating up a couple slices of lemon along with the sugar syrup adds depth to the flavor.  Don’t forget to drain out the seeds but leave the pulp alone ;). I heart my lemonade!

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Filed under breakfast, Dessert, Drink

Crab Quiche

For ~ 6


  • 8 oz canned crab meat, drained
  • 1/2 tbsp butter
  • 1/2 tbsp olive oil
  • 1 medium-sized leek, sliced
  • 1 1/2 oz shredded Gruyère
  • 2 large eggs
  • 3/4 cup whipping cream
  • salt & pepper to season
  • 1 frozen 9″ pie shell


  1. Preheat to 400 F
  2. Melt butter and olive oil in a skillet on medium-low heat, cook the leeks till soft (~ 5 mins), stir frequently
  3. Add in the crab meat, combine well and remove the skillet from heat
  4. Whisk together the eggs, whipping cream, salt and pepper
  5. Spread the cooked leeks + crab on the bottom of the pie shell, sprinkle with shredded cheese, then pour in the egg mixture
  6. Bake for roughly 35 minutes
  7. Bon appétit! ;)

Serving suggestions:  White wine, fruits, salad . . .

NOTES: Swiss cheese would also work, but Gruyère is superior 🙂 Again, if using canned crab meat, use the premium quality lump meat, otherwise, shell out for some fresh ones 🙂 You’d be rewarded well in return. As promised, this is dedicated to today’s Brahms 4th which started off with the simplest materials and evolved into something far more complex, a web of variations. Hmmmph.. perhaps I should have added some secret ingredients in the quiche for that effect 😉


Filed under breakfast, Main Dish, Seafood, Side Dish

Avocado Pancakes

For ~ 6


  • 2 ripe avocados, peeled and sliced
  • 6 tbsp sugar
  • 4 tbsp rum
  • 1 cup pastry flour
  • 1 tbsp oil
  • 1 tbsp half & half
  • 1 cup soy milk
  • 2 egg whites
  • 1 pinch salt


  1. Mix 2 tbsp of sugar and 4 tbsp of rum together in a bowl, pour over the sliced avocados to marinate for about 1 hour, turn each pieces in the liquid to coat evenly
  2. In a separate bowl, make the batter by mixing the remaining ingredients, keep it runny
  3. Cook the pancakes in a lightly greased skillet over medium heat using about 1/3 cup of batter for each pancake
  4. Serve the sliced avocado on top of pancakes plus some of the rum syrup
  5. Bon appétit! ;)

Serving suggestions:  milk, coffee, tea, jam …

NOTES: I came up with this recipe because I had to get rid of left over avocado, half & half, egg white and soy milk. I am sure whole milk, egg, butter would have made a difference. But this wasn’t bad for a healthy variety accompanied by the delicious rum-infused avocado slices. You’d be slightly buzzed to really complain about the pancake itself. Additionally, I had some rose hip jam laying around, so my Sunday afternoon LUNNER was complete 😀

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Filed under breakfast