Mini Creole Crab Cakes w/ Spicy Remoulade Sauce + Awards

Here's another fabulous Creole recipe that is one of my faves and is sure to become one of yours, too. Great as an appetizer or entree, served with spicy remoulade sauce, is a wonderful summer treat that will have you going back for more. Le bon manger', cher!

Mini Creole Crab Cakes

1 lb. fresh Louisiana, lump crab meat

1/2 cup seasoned bread crumbs
2 tbs.'s light mayonnaise
1 egg, beaten
1 tsp. Creole mustard
1/4 cup bell peppers, (any color),  diced
1/4 cup green onions, minced
2 tbs.'s fresh parsley, chopped fine
1 tsp. minced garlic
1 tsp. Worcestershire sauce
1 tsp. or more, Creole seasoning


Combine mayonnaise, mustard, egg, parsley, Creole seasoning, Worcestershire sauce,  green onions, garlic, and  peppers, in large bowl. Gently fold in the breadcrumbs and crab meat, taking care not to break up the crab lumps. Form into 3 inch patties. Spray a large skillet with cooking spray or coat with 2 tbs.'s of olive oil and heat to medium high. Add crab cakes and cook for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels and serve with remoulade sauce. (recipe below)  Enjoy!

 Spicy Remoulade Sauce

1 cup mayonnaise (I used light)
1 tsp. yellow mustard 

1 tsp. Creole or Dijon mustard

1 tsp. milk
1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced
1 tbs. fresh parsley, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt  to taste
Few drops Tabasco

Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.

I'll be sharing these at the beach party over at Seaside Simplicity,  Savory Sunday and 
Melt in your Mouth Monday. Hop on by, if you can, and join in the fun!!

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Awards

My dear foodie pal, Joyce @ kitchen flavours, recently presented me with all of these blog awards. Merci beaucoup for all of these lovely awards, cher! I am so honored and and really appreciate your generosity. Joy's blog is packed full of awesome recipes and if you've never visited her before, you're in for a real treat!  Please stop by and tell her that I sent you.

Now, I'm supposed to pass all of these fantastic awards on to 10 foodie bloggers that I have recently discovered. I would like to pass them to these 10 foodies, whose blogs inspire me and wonderful recipes never cease to amaze me. Please pass these on to your favorite, newly discovered foodies.

(In no particular order)

1.  Ali @ Jam Hands

2.  MM @ Ms. Enplace

3.  Miriam @ Meatless Meals for Meat Eaters

4.  Nikki @ Chef in Training 

5.  Gerry @ Foodness Gracious

6.  Donna @ My Tasty Journey

7.  Erin @ Ekats Kitchen

8.  Marsha @ The Harried Cook

9.  Amanda @ The Sweet Details

10. Renee @ My Kitchen Adventures

Congrats to all!  Please pay them a visit, when you have time. You'll be so glad you did!

Wishing ya'll a fab weekend, filled with fun! Merci beaucoup for coming by!

Creole Chicken Pasta Bake w/ Asiago

Here's a fabulous pasta recipe that was given to me by my dear friend, Marie Boudreaux. This spicy Creole pasta dish is sure to be a hit at your dinner table or anytime that you want an easy, fresh from the garden meal. A treasure from Italy, Asiago cheese is low in fat and rich in protein . For all of you vegetarians, this recipe can be made without the chicken and is equally delicious. The nutty flavor of the Asiago cheese blends perfectly with the fresh veggies, herbs and spicy chicken. Serve with a big spinach salad and french bread and maybe a nice glass of wine. Cest bon, cher! Bon Appetit!

Creole Chicken Pasta Bake w/ Asiago

4 cooked, boneless, skinless, chicken breasts
(cut into  horizontal strips)
2 tbs.'s olive oil
1 onion, finely chopped
1 bell pepper. chopped
1 tsp. minced garlic
2 small Creole tomatoes, sliced
1 small jar artichokes, drained
1 small can, sliced, black olives, drained
2 cups fresh baby spinach leaves, coarsely chopped
2 tbs.'s fresh parsley, chopped
2 tbs.'s fresh basil, chopped
1 tbs. Tony's Creole seasoning or Cajun seasoning
1 tsp. freshly ground black pepper
Salt to taste
Few shakes Tabasco
8 0z.'s bow tie pasta
8 0unces freshly grated Asiago cheese
4 ounces freshly grated Parmesan cheese

Boil pasta in large pot of salted water with 1 tsp. white vinegar for 12 minutes. Drain , rinse well, and place in a large, lightly greased casserole dish, and set aside. Blend the cheeses together in a small bowl and set aside.
In large skillet, on medium heat, saute the onions, peppers, and garlic in olive oil for 5 minutes. Add the cooked chicken, Tabasco, and seasonings and saute for 5 more minutes. Add the tomatoes, artichokes, olives, spinach, and herbs and saute for 5 more minutes. In greased casserole dish, combine with bow tie pasta, half of the blended cheeses, and chicken-veggie mixture and toss gently. Sprinkle the other half of cheese blend on top and bake in a 350 degree oven for 15 minutes or until cheese melts. Out of this world! Enjoy!