Christina Collins - Feast And Merriment

Make Ahead Lobster Dinner

September 1, 2025January 7, 2011 by Christina Collins

How to make Lobster in advance

I have been eating Lobster since before I could walk. My uncle was a chef at a local seafood restaurant and when he wasn’t working, he was always making lobster and I wanted in! We’d race them on the floor and then dump them in pots. Very barbaric- I know! I do understand why people have an issue with this process, but I never seemed to have a problem with it- I just love Lobster. A lobster is my avatar picture, the necklace I wear, and what I read about in my “free time.” I find them fantastically fascinating.

Lobster Night — Shelling lobster in advance is labor intensive, but I think the results speak for themselves.

So yes, I cook lobster more than the average person. But I still get frustrated by timing of cooking of the tails and the claws evenly…and ugh, the mess. So changes had to be made and it has greatly improved lobster night at our house. Now when I have lobster night, I put the effort in ahead of time so when it comes time to dinner, I can kick back and enjoy.

How I make lobster dinner:

I preheat my oven to 350°F and line a sheet pan with parchment paper. I steam the lobsters until just cooked through, (about 8 minutes for a 1.5 pound lobster) and remove from the steamer.
When cool enough to handle, I break them down over the sink and clean them. (some tails are full of roe and it can get gross so it’s way better to do this over this sink with a garbage disposal.) I like to split the tails down the middle and brush some melted butter over them, because why not?
I crack the claws which makes meat removal easy and it allows me to drain any excess liquid, and re-stuff back into claw shell.
Once the lobster claws, legs & tails are broken down, drained and cleaned, I set everything aside and clean up.
When we are ready to eat, I simply arrange the claws and legs and tails onto the baking sheet and into the oven they go for about 5 minutes to finish cooking if needed and to get hot. When all the meat is cooked though and hot (but not dried out), I plate the lobster pieces on one giant platter to share, family style. Serve melted butter & lemon on the side.

Why its worth the work:

With this approach of cooking, cleaning and shelling (partially or completely) in advance, the major mess gets made & cleaned up so all that is left to do is enjoy. With the hard work already done, you get to really savor the lobster meat in it’s purest form.

Additionally, you reduce the risk of someone cutting themselves on shells at the table, or lobster juice flying across your dining room. Make ahead lobster dinner means you get to simply kick back with a glass of buttery chardonnay and dig in. No bibs required.

How to remove lobster from the shell:

I like this video because Chef Ramsey does a good job of teaching how to extract the most amount of meat possible from a lobster shell and keeping the meat in tact. I recommend the watch.

A few lobster dishes from my kitchen

Homemade pasta with truffle butter, mushrooms & lobster

Creamy scrambled eggs topped with lobster meat, sautéed mushrooms, and fresh dill on a white plate.

Soft scrambled eggs with lobster & mushrooms

Homemade Spaghetti with Lobster in Tomato Creme Sauce

Spicy Lobster spaghetti

Lobster Risotto

Lobster Roll with potato chips on a picnic table

Lobster Rolls are easy & delicious!

Shelling lobster in advance is labor intensive, but I think the results speak for themselves.

Lobster Bloody Marys

Herb Roasted Turkey Breast

December 2, 2025November 26, 2018 by Christina Collins

Savory, elegant & easy turkey!

The savory, elegant, and effortless delight that is Ina’s Herb Roasted Turkey Breast has been a staple this recipe in my kitchen for well over a decade now. I’m consistently astounded by its delectable flavors and reliable results. While the tradition of roasting a whole turkey may seem enticing, the challenge lies in achieving perfectly cooked legs and thighs without sacrificing the moisture and delicate meat of the breast. Dry turkey is not exactly my first choice, and that’s why I turned to this Herb Roasted recipe—a decision I’ve never regretted.

Over the years, I made two notable tweaks to Ina’s original recipe. The first is that I always double the amount of marinade she calls for. The second is that I always prep the turkey one day in advance so the flavors have time to really infuse the turkey meat.

raw turkey breast in a baking pan covered with herbs — *Rub the turkey in the herb mixture the day before*

Cooked roasted turkey breast — *Roast and let rest before slicing*

Simply Delicious Turkey

The combinations of herbs create a really wonderful savory crust that infuses the entire turkey breast. The hardest part is prepping the herbs you’ll need, which I think we can agree is more time consuming than it is difficult!

Look no further, this is simply the best turkey recipe and the only one you’ll ever need.

How to Make Turkey Ahead of Time (and why you should)

Did you know you can make a turkey or a turkey breast and entire day before you are going to serve it? In fact, I highly recommend you do. Its saves a lot of stress, clean up and actually makes it to the table quickly and hot. Not to mention, it actually tastes as good if not better.

When Thanksgiving or Christmas rolls around and turkey is on the menu, as a one man show in the kitchen, I always prepare and cook this turkey breast (or any turkey) entirely the day before, cooking it about 5-10 degrees before it is fully cooked. (You will need a probe thermometer to achieve this.) Let it cool completely, wrap and place in the fridge. (It is significantly easier to slice when cold.)

The next morning before guests arrive, slice the turkey and place on a parchment lined sheet pan or a casserole dish or even directly on an oven safe serving platter. Pour a bit of stock (or gravy if you prefer) over the meat, cover the pan loosely with foil, and refrigerate until ready to reheat.

About 1 hour before serving time, take the meat out of the refridgerator and let it come up to room temperature. Reheat in a 350°F degree oven until heated through, which only takes about 15 minutes depending on how much turkey you are working with. Garnish and Serve.

Pro Tips

For guaranteed perfect results, use an in- oven thermometer such as the Thermoworks DOT to ensure you do not overcook the turkey breast (or any cut of meat!)

Thermoworks Dot®

Discover how to achieve perfect temperatures

The Dot™ Probe Thermometer has changed the way I cook forever and I’m not ever looking back! Never again will I over or under cook a roast chicken, a roast beef, or even fried calamari. (Unless I run out of batteries!😂)

Make Ahead Gravy

Perfectly crafted gravy is the crowning touch to your holiday feast with unparalleled warmth and depth of flavor. Explore how to make gravy ahead to clear your stovetop and get maximum flavor.

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Herb Roasted Turkey Breast

Savory roast turkey breast is the only turkey recipe you’ll ever need.

Prep Time30

Cook Time2

resting time15

Total Time2 30

Course: entree

Cuisine: American

Ingredients

1 whole bone-in turkey breast 6 1/2 to 7 pounds
2 tablespoon minced garlic 6 cloves
4 teaspoons dry mustard
2 tablespoon chopped fresh rosemary leaves
2 tablespoon chopped fresh sage leaves
2 teaspoon chopped fresh thyme leaves
3 teaspoons kosher salt
2 teaspoon freshly ground black pepper
4 tablespoons good olive oil
4 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Instructions

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.
Cover the turkey with plastic wrap and refrigerate overnight.
1 hour before you are ready to cook, take the turkey out to come up closer to room temperature.
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 20-30 minutes (Don't worry- It will stay hot!) Slice and serve with the pan juices spooned over the turkey.

Rustic Blueberry Crostata

January 15, 2026April 5, 2018 by Christina Collins

Indulge your senses in the rustic charm of a delightful blueberry crostata, a simple yet elegant pastry that captures the essence of homemade goodness. This blueberry crostata boasts a golden-brown, flaky crust that cradles a luscious filling of plump, juicy blueberries. The deep blue-purple hues of the berries peek through the folds of the handcrafted dough, creating a picturesque mosaic that beckons with the promise of sweet, summer flavors.

There are two ingredients that take this crostata to the next level- the pie crust and the sugar. All good pie must have good pie crust. So you’ll need to make your own or use a really good pre-made crust. (I recommend Pre-made Pie crust from Immaculate Baking Co, which I buy at Whole Foods.) Sugar in the raw on the crust glistens after baking and adds that finishing touch that makes this crostata irresistible.

However, star of this culinary delight is undoubtedly the blueberry filling. Bursting with freshness and natural sweetness, the blueberries release their tantalizing juices during baking, creating a sumptuous, jam-like consistency. A hint of lemon adds a zesty brightness, complementing the sweetness and enhancing the overall flavor profile.

Serving Suggestions for Blueberry Crostata

Served warm or at room temperature, this rustic blueberry crostata is a sensory delight – the first bite revealing the flaky layers of the crust and the explosion of flavors from the bursting blueberries. A dollop of whipped cream or scoop of vanilla bean ice cream can elevate the experience even more, adding a touch of decadence to this humble, yet irresistible dessert. Whether enjoyed on a lazy Sunday afternoon or presented as the finale to a special meal, this rustic blueberry crostata embodies the heartwarming simplicity of homemade treats, inviting you to savor the beauty of uncomplicated, delicious indulgence.

Apple Crostata

Ina Garten’s Apple Crostata is a delightful and approachable dessert that captures the essence of fall in every bite. With its flaky crust and perfectly spiced apple filling, this recipe is sure to become a favorite for autumn gatherings or a cozy night in.

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Rustic Blueberry Crostata

This recipe for blueberry crostata is “easy as pie” to make! Serve with vanilla bean ice cream and you won’t be disappointed!

Prep Time10

Cook Time20

resting time5

Total Time30

Course: Dessert

Cuisine: American

Servings:

Ingredients

1 pint fresh blueberries approx. 2 cups
1/4 cup granulated sugar
1 tbs sugar in the raw (okay to use granulated sugar if you don’t have raw sugar)
1- 1 1/2 teaspoons fresh lemon juice
2 tablespoons cornstarch
1 tablespoon chilled butter cut into pieces
1 egg
1 tablespoon water
1 home made or store bought refrigerated, rolled, 9 inch pie crust (recommended Immaculate Baking Pie Crust)

Instructions

Bring pie crust to room temperature according to package instructions. Then heat oven to 425 degrees.
Line a sheet pan with parchment paper. Unroll pie crust and place on the baking sheet. (roll out crust slightly if needed to smooth out or shape.)
In a medium sized bowl, mix together the blueberries, cornstarch, sugar and lemon juice.
Spoon mixture into the middle of the crust leaving about 2″ around the edge.
Fold the edges over, crimping slightly as you work your way around the pie.
Dice the chilled butter and dot on top of the blueberries.
Whisk the egg and water. Brush egg mixture onto the crust and sprinkle with sugar.
Bake 20 minutes until the crust is golden brown and the blueberries have begun to bubble.
Cool and serve warm or at room temperature.

Notes

This recipe can be made one day in advance. It reheats well, but be careful just to warm up and not recook.

Italian style chicken cutlets

June 23, 2022January 23, 2017 by Christina Collins

Do you know anyone who doesn’t love a good chicken cutlet? I’d bet the answer is no. Chicken cutlets, more formally known as chicken Milanese, are one of everyone’s favorite foods.

Chicken cutlets are definitely one of those foods where homemade is absolutely best. But why is homemade SO much better than what you get at the deli or even most restaurants? Well, because making great cutlets takes a lot of love, and a whole lot more patience. That’s not something restaurants can give you much of.

Recipes don’t make awesome chicken cutlets. People do.

There are countless recipes available for chicken cutlets, but I’ll let you in on a little secret- there is no exact recipe for chicken cutlets. Making chicken cutlets is not about following a recipe, it’s about following a process.

The reason why I say you cannot follow an exact recipe is, first, in terms of measurements, it depends on how many cutlets you intend to make that dictate ingredient measurements.

Secondly, the thickness of the chicken impacts the cooking time and thickness varies greatly in stores and within farms. (Thin cutlets are the only acceptable way to go. If you disagree, just stop reading.)

Breaded and fried Italian style chicken cutlets are arranged around a bowl of lemon wedges and fresh herbs on a wooden board.

Third, the kind of pan you use, and how hot your stove top cooks, and what kind of oil you use all also impacts cooking times.

And on and on and on… All the smallest variations play into a final product, which can vary greatly. But learn the process once, and you’ll be a cutlet master for life.

How to make Italian chicken cutlets

chicken cutlets frying — Frying in a dutch oven is the way to go

Set up your breading station- Use 3 large bowls, one each of flour, beaten eggs & breadcrumbs. Set a sheet pan out to place chicken on. (I like to use a casserole dish for the breadcrumbs.)
Pat dry the chicken
Using one piece of chicken at a time, first dredge chicken in flour and shake off any excess. Then dip the floured cutlet in the egg batter. Gently lift the chicken out of the egg and let excess egg drip. Finally, coat the cutlet in breadcrumbs thoroughly. Move the breaded chicken cutlet on the sheet pan and repeat with remaining chicken.
Let breaded chicken set in the refrigerator for about 2 hours. (This step is very important for crispy cutlets.)
When ready to fry, add 1.5-2 inches of canola or another high heat oil to a heavy dutch oven pot (such as Le Cruset) and heat the oil until 350 Degrees F. .Remember ALL stoves and burners are different so you will have to decide the right temperature to get there. (This is where a digital thermometer really is worth the investment.)
Fry the cutlets 2-3 at a time, depending on the size of the cutlets and the size of your pan. You do NOT want to overcrowd the pan. Fry for about 2 minutes per side, until golden brown and crispy.
Drain cutlets on a wire rack and sprinkle immediately with kosher salt.
Serve immediately or at room temperature.

So… although exact measurements and other factors don’t really guarantee success on this recipe, there are a few things that you can do to ensure you get a fantastic result, every time. Read on.

Three breaded and fried cutlets, perfect for any chicken parmesan recipe, resting on a wire rack over a baking sheet. — Drain on a wire rack set on top of a baking sheet

Feaster’s tips for the best chicken cutlets

Nothing beats a homemade Chicken Cutlet Sandwich smothered with Italian meats and cheeses!

Use the thinnest chicken breast possible.
Trim all fat and trim to shape. (Tip: save trimmed parts and freeze for stir fry.)
Season the flour with salt, black pepper, garlic powder and an optional pinch of cayenne.
Pat dry the chicken very well before flouring.
Use Italian seasoned bread crumbs. (I like 4-C brand)
Bread the chicken and place onto a sheet pan and refrigerate for about 2 hours before frying. This will help ensure the breadcrumbs stick to the chicken and don’t fall off while frying.
When frying, the oil needs to be hot! But the oil can’t be so hot that it’s smoking or the result will be burnt breadcrumbs and bitter tasting cutlets. Monitor and adjust the temperature at all times.
DO NOT leave your chicken unattended while frying! Never take your eyes off the frying pan. Monitor and adjust temperatures throughout the entire process.
Drain on a wire rack.

For best results, serve warm or at room temperature. Cold cutlets are pretty irresistible and especially good on a sandwich so make enough for leftovers!

Some of my favorite combinations for chicken cutlets

There are so many ways to enjoy homemade chicken cutlets! Of course, fresh out of the fryer is certainly one of the best.

However, I also love a chicken cutlet sandwich on soft Italian bread, with fresh mozzarella and prosciutto with balsamic vinaigrette. (Or even better, chicken cutlet with broccoli rabe and mozzarella on a soft roll!)

Ah- and then the most popular use of classic chicken cutlet of them all- the one, the only, Chicken Parmesan, which may be my favorite of them all.

No matter how you decide to serve your chicken cutlets, they are guaranteed to be delicious if you follow the process of flour, egg, breadcrumb, fry and keep in mind my Feaster’s Tips!

Tuna Stuffed Peppadew Peppers

June 27, 2022January 20, 2017 by Christina Collins

Tuna for Tapas!

The definition of Tapas loosely translates to “small Spanish savory dishes, typically served with drinks at a bar.” My definition is more like “little bites of deliciousness inspired by the Mediterranean.’

Tapas are fantastic and the true essence of Feast and Merriment. They bring people together to share in bites of savory and salty over cocktails. This recipe for tuna stuffed peppadews is ridiculously easy and takes only 3 ingredients! Those 3 ingredients produce a bite that is equal parts sweet, spicy, salty and savory. The pepper dews are both sweet and spicy and they work tremendously well to balance the brininess of the tuna and tartness of the marinara sauce. I challenge you to find another recipe that packs as much flavor with so few ingredients.

I like to serve these with Manchego cheese, olives, and Macrona almonds. Perfect for movie night!

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Tuna Stuffed Peppers

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Mediterranean

Ingredients

12 peppadew peppers in brine
1 jar of high quality tuna fish
1 cup your favorite marinara sauce

Instructions

Preheat oven to 350 degrees F
Stuff each pepper with tuna fish and arrange on an oven proof dish so that peppers are snug enough to stand up. (Tip cut a tiny piece off the bottom of the pepper if it is having trouble standing to give it a flat surface)
Top peppers with marinara sauce and bake for about 7-10 minutes or until heated through.
Serve hot.

Chocolate Chip Cookies

May 16, 2024April 13, 2018 by Christina Collins

There are so many chocolate chip cookie recipes out there- how can you choose which one to use?! So the first step is to decide what kind of cookie you are looking to make. Chewy, soft, thick, thin, chunky, cakey, crispy, salty? Once you determine what kind of cookie it is you seek, you can narrow down your recipe search.

Now, if you are looking for a thin, salty, semi-crisp chocolate chip cookie- then look no further. I’ve got you covered.

My recipe is inspired by Ina Garten’s Chocolate Chunk recipe but with the changes that helped turn it into what I consider the best recipe for me! You should do the same to make it your own! For me, I’m not a fan of big chunks of chocolate so I like to use mini chocolate chips because they melt into the cookie and are sprinkled throughout. I also only include walnuts every so often. Remember… walnuts and raisins are always optional!

The salty sweetness of this cookies is a real crowd pleaser 🙂

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Chocolate Chip Cookie

Prep Time20

Cook Time15

Course: Dessert

Keyword: cookie, sweets

Servings: cookies

Ingredients

1/2 pound room temperature unsalted butter
1 cup light brown sugar packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 room temperature extra-large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mini semisweet chocolate chips feel free to add a nother handful if you like they super chocolatey
1 cup chopped walnuts – optional (make sure they are fresh!)

Instructions

Sift together the flour, baking soda, and salt
Using an electric mixer like a kitchen aid, fitted with the paddle attachment, mix the butter and two sugars for about 4 minutes until very light and fluffy
Add the vanilla, then the eggs, one at a time, and mix well.
With the mixer on low speed, add the sifted flour, baking soda, and salt to the butter mixture, mixing only until combined.
Use a spatula to mix in the chocolate chips by hand.
Scoop cookies onto a cookie sheets using a cookie scoop. Dampen your hands and flatten the dough slightly. Bake for 15 minutes (the cookies will seem underdone). place cookies on a cooling rack and serve warm or cool.
After cookies have cooled completely, store in an airtight container.

Breakfast Casserole

June 27, 2022January 21, 2017 by Christina Collins

AKA: Tater-Tot Breakfast Frittata

Breakfast casseroles are all the rage, and why not? They are incredibly easy to make, delicious, can be made in advance and a great way to use up leftover ingredients that you have on hand. It’s always a hit for breakfast lovers of all ages.

Similar to a frittata, but not exactly, this egg dish has become popular for KETO dieters, meal preppers, commuters, parents, and your basic brunch host. (I’m sure I am leaving someone out!) Just about everyone, of all ages, can find a variation of this breakfast casserole that they like.

Breakfast casserole is so easy, fun and completely customizable. Personally, I like to add in a layer of tater tots or hash browns because potatoes make me happy. However, they are optional. When I make this for my nieces or a group of friends, including the tater tots always earns me a few extra bonus points 🙂

omelette mix — Combine Eggs with Selected Vegetables & Cheeses

Combine Eggs with Selected Vegetables & Cheeses

The combinations of ingredients are endless- only your creativity will limit you! Here are some variations that I have made to hopefully inspire you to make your own!

Sausage, mushroom, onion and fontina cheese
Ham, mushroom and swiss cheese
Spinach, mushroom, onion and cheddar cheese
Broccoli, cheddar and onion
Bacon, peppers and scallions
Crab, Bacon & Cheddar

Feaster’s Tip

To cut clean portions, cook completely and cool completely Remove casserole from dish and cut into squares and replace into casserole dish. This makes it easy to reheat whole or as individual slices. You can also wrap and refrigerate or freeze individual portions for breakfast on the go.

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Tater Tot Casserole

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: people

Ingredients

3 cups Tater tots Cooked & cooled (don't over cook)
1/2 -3/4 cup shredded cheese of choice
5 breakfast sausage links- cooked and sliced or diced.
Half of a large white onion sliced and sautéed.
8-9 large eggs- beaten
1/2 cup heavy cream optional, but it helps it fluff.
2 tablespoons chopped fresh parsley optional
salt & pepper

Instructions

Preheat the oven to 400 degrees. Grease an 8×8 pyrex dish.
Toss the cooked tater tots with a pinch of salt & pepper for seasoning. Spread them out in a single uniform layer out on the bottom of the dish and lightly press them with the back of a spatula.
Mix the heavy cream into the beaten eggs. Season well with Salt & pepper. Mix in half of the shredded cheese, the sausage & onions and pour mixture over the tater tots.
Top with the remaining cheese and parsley. Bake for approximately 30 minutes or until cooked through.

Melon Salad with Mint & Amaretto

October 14, 2024June 12, 2018 by Christina Collins

Fruit salad never tasted so good!”

Melon means summer. So does fresh herbs. This Giada De Laurentiis recipe combines melon and mint to produce a summer fresh fruit salad that stands far above the rest.

Our garden is full of mint. It grows wild, and is a perennial that spreads, so each year our abundance increases. I used to fight it, but it turns out, most animals, especially deer, don’t like it’s fragrance and since I can use all the help I can get keeping the wildlife away from my plants, I just let it grow. I also found that it was much easier to find new recipes and ways to use the mint, than to try and fight its invasive ways. One of those recipes I found was this melon salad with mint.

This recipe is delicious, can be made in advance, and sure beats any fruit salad from a store! It is perfect for a Sunday brunch or as a light, refreshing, summer dessert.

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Melon Salad with Mint & Amaretto

Prep Time30

Cook Time5

Total Time35

Course: brunch, Dessert

Cuisine: American, Italian

Keyword: fruit, fruit salad

Author: Giada De Laurentiis

Ingredients

1 bunch fresh mint chopped
1/4 cup lemon juice from about 1 lemon
1/4 cup simple syrup recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls from about half a watermelon
2 cups cantaloupe balls from about 1 cantaloupe

Simple Syrup:

1/2 cup water
1 cup sugar

Instructions

In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.

Simple Syrup:

In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

Jumbo Lump Crab Cakes

June 23, 2022June 6, 2018 by Christina Collins

Nothing screams summer more than dining al fresco on some fresh seafood accompanied by a glass of crisp white wine. Crab cakes are a perfect dish to serve at your next summer soiree – they are not only extremely delicious and impressive, but they are baked, not fried, and can be made several hours in advance. This recipe is loaded with fresh, delicious crab meat and seasoned perfectly to elevate the crab’s delicate flavor.

Restaurants & pre-made crab cakes tend to use lots of fillers like celery, peppers, loads of breadcrumbs and more. Store bought frozen versions are often also contain several types of preservatives. Hey…I get it, but doesn’t mean I have to stand for it. Restaurants also tend to use lower cost crab, like back fin, which has a much fisher flavor and doesn’t provide those luscious lumps of delicate meat the way lump and jumbo lump does.

These crab cakes are packed with flavor, simple to make, and better than anything you’ll get out.

If you can’t find jumbo lump or don’t feel like springing for the high cost, you can confidently substitute lump crab in this recipe. I talk more about how to choose crab in my Ultimate Spicy Crab Dip Post.

To make this recipe gluten free, I have successfully substituted Ritz Crackers for gluten free butter crackers.

crab cake from crab cake recipe with a green salad on the side

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Classic Crab Cakes with Lump Crab

Classic crab cakes made with lump or jumbo lump crab meat, minimal filler, and just enough seasoning to let the crab shine. These crab cakes are light, balanced, and crab-forward–perfect as an entrée, sandwich, or appetizer.

Prep Time10

Cook Time6

Total Time26

Cuisine: Seafood

Author: Christina Collins | Feast & Merriment

Ingredients

1 large egg
2 heaping tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Few drops of fresh lemon juice not to exceed 1/4 teaspoon
1 teaspoon Old Bay Seasoning
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/2 cup crushed Ritz crackers
2 tablespoons chopped fresh parsley
1 pound fresh crabmeat (drained, patted dry an picked over for shells or cartilage)
Non-stick cooking spray

Instructions

In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.
Add the cracker crumbs and parsley and mix well.
Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat too much).
Using slightly wet hands, shape mixture into patties or use a round cookie cutter to pack and shape.
Put the crab cakes on a baking sheet lined with parchment as they're shaped. Cover loosely with foil and refrigerate for 1 hour before cooking.
Set oven on broil at 450. Spray a baking sheet with non stick spray and use a spatula to place crab cakes on tray and place in oven on medium height rack.
Cook for about 5 minutes or until golden brown. (Keep an eye on them- every broiler cooks differently. If they are burning rather than browning, move them down to a lower rack.)
Serve with lemon and tartar sauce, or seafood remoulade.

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Crab Ravioli with Pea Puree

June 23, 2022May 8, 2018 by Christina Collins

I love making homemade pasta, especially raviolis. I love making raviolis so much that when I can’t sleep, I actually lie there thinking up new ravioli recipes in my head. This pretty much proves my level of obsession with food.

One night, I was working through an idea for a crab ravioli filling and got really stuck on what sort of sauce would work best for it. It needed to be something delicate as to not over power the crab’s clean, fresh flavor. I also knew it need to be thick enough to stick to the silky homemade pasta dough. Butter seemed the obvious choice, but I didn’t want a greasy, heavy dish. I wanted a sauce that would feel light and inspired by spring, and would elevate the crab, and not disguise it. Pea. Pea puree, I thought. And what if I cut it with a drizzle of olive oil for a added level of depth and fresh lemon zest for some brightness? Mmmm…this could work, I thought.

It took a few weeks for me to really work through the ingredients that I wanted to use and exploring the best possible combination of flavors. I was trying to imagine how the flavors and textures would come together. Finally, decisions were made and finally, it was time to see if I could take the recipe I developed in my head, to a plate. I couldn’t wait to find out if it would be as good as I imagined it could be.

It’s an extremely satistfying feeling to bring a dish to life and have it look and taste just the way you imagined it could. This happened with this dish. It tasted and plated exactly how I had envisioned it.

The lemon zest seasoned the crab while lightening the hearty ricotta. The fresh herbs in the crab mixture helped tie the pea sauce to the ravioli filling and also introduced refreshing flavor notes. The ricotta cheese bound everything together in wonderful harmony. The delicate homemade pasta dough ensured a silky texture that carried through the entire dish. It was delicate and delicious. I can’t wait see what recipe I come up with the next time I can’t sleep!

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5 from 1 review

Crab Ravioli with Pea Puree

Fresh Crab, lemon zest and pea puree come together for a perfect savory spring dish

Cook Time6

Course: Main Course

Cuisine: International

Servings:

Ingredients

1 cup fresh lump crab, picked over for shells and dried
.5 cup whole milk ricotta Calabro brand
1.5 tsp very finely minced fresh parsley
1/4 tsp very finely minced fresh dill leaves
3 tbsp good quality freshly grated parmesan cheese
1/8 tsp very fine fresh grated pepper (about 8 turns on pepper mill)
3/4-1 tsp kosher salt
1 lemon finely zested (for filling mixture)
A few longer strands of grated lemon peel for garnish

Instructions

Combine all ingredients into a medium size mixing bowl. Use the back of a fork and work your way around the bowl to combine ingredients very, very well. The crab should be broken down and the mixture should be similar to a spreadable cheese. (Optional: Add mixture into a piping bag)
Using your favorite fresh pasta recipe, roll out your dough into sheets and prepare your dough for filling.
Fill raviolis with about a teaspoon of mixture, or as much as is needed for your ravioli frame.
After raviolis are sealed, set onto a tray lined with parchment, and heavily floured with semolina so the raviolis do not stick to the parchment. Keep cold.
Cook raviolis for about 3 minutes in boiling, salted water. Gently add to sauce pan and plate raviolis with extra crab. Garnish with lemon zest peels. Drizzle with olive oil. Serve hot.

Notes

I used the following recipe as the basis of my pea puree with some personal changes along the way. You can use any light, pea or a pea and mint soup recipe, and adjust it to the right thickness and flavor profile. Just make sure it is very silky & smooth.
https://www.foodnetwork.com/recipes/ellie-krieger/green-pea-soup-recipe-1945458

Potato Salad with Summer Herbs & Vinaigrette

October 29, 2025September 30, 2018 by Christina Collins

Perfect. Potato. Salad.

Fresh herbs are one of my favorite things about summer cooking and this recipe is a great way to showcase my garden’s bounty. The chopped herbs are tossed with warm potatoes, champagne vinegar and white wine to come together for a fabulous summer side dish. Ina Garten’s French style, no-mayo, potato salad is going to take your average summer barbecue to the next level. It’s a fantastic served as a side dish accompanying crab cakes, a grilled steak or even simple hamburgers.

The herbs can take some time to prep, but it’s worth it to serve up what everyone is sure to tell you, is the best potato salad they have ever had. After making this homemade potato salad, you never serve the stuff from the deli counter ever again!

Feaster’s Tip:

This recipe is best if served within a few hours of making, warm or at room temperature, however, this dish holds up pretty well for about 24 hours if you need to make it in advance. After that, the herbs start to brown and breakdown. If refrigerated, take out about an hour before serving to take the chill off.

The Recipe

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Potato Salad with Herbs & Vinaigrette

Ina Garten’s French Potato Salad is full of fresh herbs and vinagar and the perfect dish to elevate your next backyard barbecue!

Prep Time30

Cook Time30

Total Time1

Course: Side Dish

Cuisine: American, French

Keyword: potato, side dish, vegetarian

Author: Ina Garten

Ingredients

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions white and green parts
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Instructions

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Chicken with Forty Cloves

June 27, 2022May 1, 2016 by Christina Collins

Decadent and Delicious

We have a screened-in porch and after ten years, we finally gave it some much needed attention. We worked hard at some serious DIY projects and together, we added a pallet wall to the porch, hung hammocks, and built our very own farmhouse style table. We turned it into the porch we always wanted.

Finally, after months of hard work, it was time for Feast & Merriment with friends and neighbors. The inaugural dinner was one I gave great thought to. I wanted to create the feeling of being on a farm in France, enjoying intensely flavorful comfort foods, and sipping delicious wines with friends. (Granted, I have yet to make it to the country side of France, but this is what I picture in my head. So I’ll just roll with it.) I finally decided that the star of the evening would be the French classic, Chicken with 40 cloves.

The evening, and the chicken, were simply divine. I recommend this recipe for a special occasion served with a rich and buttery chardonnay.

Tips for this recipe:

This is a wonderful recipe, but before you commit to it, you should know that it is an intermediate level recipe and a good amount of work to prepare. You need to commit to it and be sure to carve out enough time.
Double or triple the sauce. You won’t regret it.
Factor in extra clean up time for after searing off all the chicken- it splatters, takes longer than you think and not something you want to do with company in your kitchen. Once you get past that step, you’ll be on your way! I recommend searing the chicken, setting it aside, cleaning up, re-grouping, and then you’ll be on your way.

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Chicken with Forty Cloves

Prep Time1

Cook Time45

Total Time1 45

Course: Main Course

Cuisine: French

Ingredients

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
kosher salt
freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
3 tablespoons Cognac, divided
1.5 cups dry white wine
1 tbs fresh thyme leaves
2 tbs all-purpose flour
2 tbs heavy cream

Instructions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.
Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork.
If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.
Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned.
Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan.
Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm.
In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot.
Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes.
Add salt and pepper, to taste; it should be very flavorful
Pour the sauce and the garlic over the chicken and serve hot.

Notes

Be sure to serve the chicken with a nice, crusty bread to soak up any remaining sauce. Trust me, you will want to.