Cookbook 09/09/2019


1/3 c. peanut butter
1/4 c. butter
2/3 c. almond flour
1/3 c. sweetener (Stevia, Swerve, Splenda)
2 tsp. baking powder
2 large eggs
1/2 tsp. vanilla
1/4 c. water
3 Tbsp. sugar-free chocolate chips

In a microwave-safe bowl, melt peanut butter and butter together until smooth. In a medium bowl, whisk together the next 3 ingredients (flour, sweetener, baking powder). Then add eggs, vanilla, melted peanut butter mixture & water until well combined. Stir in chocolate chips. Divide among 6 ramekins or mugs and microwave each for 1 min, until puffed & set. Serve warm.

1. Peanut butter tends to thicken cake batters the long it sits. So make sure you work quickly and get into mugs as soon as everything is mixed together.
2. Not suitable to make ahead and refrigerate due to the peanut butter. It’s better to go ahead and bake it then refrigerate it and reheat when ready to serve.
3. If you are allergic to peanuts, you can use any kind of nut butter. You can also use coconut oil in place of butter if you cannot have dairy.
4. If you want to take the cake out of mug/ramekin before you eat it, just make sure you grease it really good on the inside (I would do this anyway just to prevent the cake from sticking too much to mug/ramekin).
5. Can bake instead of using microwave. Bake at 350 for 15 mins.


1 lb. crab meat
1 c. soft bread crumbs (white bread torn into pieces by hand)
1 c. mayonnaise
2/3 c. milk
6 hard boiled eggs, chopped
1/3 c. yellow onions, diced
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. melted butter
1 c. soft bread crumbs (white bread torn into pieces by hand)

Preheat oven to 350. Butter a quart casserole dish and set aside. In a large bowl, combine the crab meat, bread crumbs, mayonnaise, milk, hard boiled eggs, onions, salt & pepper. Put the mixture into the prepared casserole dish. In a small bowl, add the melted butter and bread crumbs and coat. Layer them on top of casserole. Bake for 20-25 mins until the top is golden brown.


2 Tbsp. sour cream
2 Tbsp. mayo
1 egg, lightly beaten
1 Tbsp. lemon juice
1 tsp. Old Bay seasoning
1 lb. lump crab meat
1/2 c. shredded mozzarella
2 cloves garlic, minced
2 Tbsp. finely chopped green onions
2 c. panko bread crumbs, divided
1/4 tsp. salt & pepper
Vegetable oil, for frying

Lemon Aioli
1/4 c. mayonnaise
1/4 c. full fat Greek yogurt
1 Tbsp. lemon juice
1 Tbsp. finely chopped green onions
1 Tbsp. finely chopped dill

Add 2 c. panko bread crumbs to a shallow bowl and set aside. To a large bowl, add: sour cream, mayo, beaten egg, seasoning and lemon juice. Stir to combine. Add crab meat, mozzarella, garlic, 1 c. panko bread crumbs and chopped green onions. Season with salt and pepper. Stir until fully combined. Use a spoon or ice cream scoop to scoop equal amount of the mixture and roll into balls, use your palms to flatten them into patties that about 1″ thick. Add the patties one by one to the bowl with panko bread crumbs and use your hands to pat the crumbs onto the patties. Place the crab cakes on a cutting board that has been covered with parchment paper. Freeze until firm, for about 30 mins. Place a large, deep skillet over high heat and add about 1″ of vegetable oil or canola oil. Wait for the oil to get hot. Add the crab cakes, if needed work in batches. Fry on both sides for about 2-3 mins, until the cakes are golden brown. Be gentle when flipping them and when removing from the pan. Drain on a paper towel lined plate to remove excess oil.

Aioli: Add all the ingredients to a small bowl and stir until fully combined. Serve on the side.

**Don’t bake or fry in advance if you want to make ahead of time. Best served immediately after cooking. You can prepare mixture and then put into fridge or even freezer before use. DO NOT COOK THE CAKES AND THEN FREEZE THEM. They won’t taste the same b/c they have mayo in them and will fall apart and become very soggy. Can bake them on a parchment covered cookie sheet at 350 for about 25 mins or until golden brown (but can lead to dryer texture). Can store in airtight container for up to 2-3 days. To reheat, add a tsp. of olive oil to skillet and heat over medium low for about 3 mins on each side or microwave.



8 oz crab meat
6 canned jalapeno rings, finely chopped
1/3 red bell pepper, finely chopped
1 celery stick, finely chopped
1/4 c. sour cream
1/3 c. mayo
3 oz. cream cheese, at room temperature
3 garlic cloves, minced
salt & pepper to taste
Tabasco or sriracha, optional
serve with crackers, bagel chips, tortilla chips

Chop crab meat. Finely chop pepper, celery and jalapenos. In a bowl, combine sour cream, mayo, cream cheese, garlic and lightly season with salt and pepper. Mix all ingredients together. Refrigerate until ready to serve.



2 c. thinly sliced celery
2 Tbsp. butter
1 1/2 c. sliced green onions
1 1/2 lb. hot dogs
2 large eggs
1 1/2 c. 2% milk
2 tsp. rubbed sage
1/4 tsp. pepper
2 (8 1/2 oz) box corn mix
2 c. shredded cheddar cheese, divided

Preheat oven to 400. In a small skillet, saute celery in skillet for 5 mins. Add onion, saute until vegetables are tender. Put them in a large bowl and set aside. Cut hot dogs into into 1/2″ slices. In same skillet, saute hot dogs for 5 mins. Add to vegetables to a large with the eggs, milk, rubbed sage and pepper. Set aside 1 c. of hot dog mixture. Add rest to egg mixture. Stir in cornbread mix. Add 1 1/2 c. cheese. Top with reserved hot dog mixture and cheese. Bake uncovered for 30 mins until golden brown. Makes 10 servings


Flossie, Moberly