Crab, Dill, and Dijon Quiche

I’ve been dreaming up this quiche flavor combination for quite a while, and my brainstorming paid off in deliciousness. Crab, dill, and dijon mustard marry into an intriguing but relatively light quiche filling, especially when compared to a quiche lorraine. The jumbo lumps of crab meat that peek out from the top of the quiche custard are show stoppers, and an optional avocado array provides a hit of color and added creaminess. I love this quiche so much that I … Continue reading

World’s Best Crab Cakes, Once Removed

UPDATE: On 4/7/18, this recipe was updated for better results. My favorite crab cake in the whole world is was served at Cafe Atlantico in DC (rest in peace). I compare every crab cake I eat to it, and none match up. Except for this one. Cafe Atlantico’s crab cake is was very tiny and served with a refreshing green salad and grapefruit segments. The crab cake is citrusy, mustardy, and incredibly moist with a crispy sear on the outside. I set out to … Continue reading