No-Filler Jumbo Crab Cakes

No filler? No problem. I'm fairly reluctant when I see crab cakes on a menu (with the exception of Clark's in Austin) for fear of disappointment in the crab-to-crumbs ratio. I seek excellence when it comes to a crab cake, as the sweet shellfish is immeasurably best when not tampered with too much. My version celebrates the crab with herbs and just enough fresh breadcrumbs to hold the cakes together. Serve atop an arugula salad or alongside roasted vegetables. No filler, but much satisfaction.

Makes 6 servings

2 pounds jumbo lump blue crab meat 1/2 cup mayonnaise 3 teaspoons seafood seasoning 6 scallions, finely chopped 3 tablespoons fresh basil, chopped 2 large eggs Black pepper 4 tablespoons fine fresh bread crumbs Olive oil

1. Gently over the crabmeat to remove any shells, and set aside. Preheat oven to 400 degrees.

2. Mix together mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat gently mix together. Sprinkle bread crumbs over the crab and continue to mix. Divide mixture into 6 parts and mold cakes with your hands. Do not rinse hands between mixing and forming the cakes.

3. Refrigerate the cakes for 30 minutes. Then, paint the crab cakes with olive oil and sear on a griddle top until lightly golden brown on both sides. Carefully flip to ensure the crab cake do not fall apart.

4. Place the pan in the oven for approximately 5 minutes. Serve immediately with an aioli of your choice.

adapted from food network

An Oxford Day Trip

A last-minute offer to day trip to Oxford should truly never be turned down. The proximity bears no excuses, and the culinary and artistic offerings are outbeating many of its Deep South counterparts. In this case, the opportunity arose on a chilly, winter morning with an emptiness of college football but a richness of discovery and Southern comfort.

After picking up a cappuccino and croissant from Tart, some girlfriends and I hopped on i-55 for an hour or so ride into town, which welcomed a symmetry of trend and tradition. We zipped our coats and began a plentiful five-hour adventure.

If you know anything about me, you know that food begins and ends any trip. In our case, this was Chef John Currence's City Grocery to taste the winter lunch menu. A glass of dry Chenin Blanc washed down the panko and parmesan oyster gratin appetizer, beautifully familiar and innovative. Other appetizers that graced the table included a divine flash-fried brussels sprout with chorizo and a rich cup of andouille gumbo ya-ya. It was a phenomenal line-up--reminiscent of nearby cultural influences such as New Orleans' creole classics and Austin's Uchiko famed fried brussels sprouts. I was instantly nostalgic and impressed!

Entrées were posed in ultimate traditional fashion: famous shrimp and grits with garlicky mushrooms and Big Bad Bacon, and a soft-shell crab po boy loaded with bacon, romaine and roasted tomato aioli. Though dessert looked divine, we filled up too quickly on honey cornbread and, alas, left the historic dining room in pure satisfaction.

Afterward, we perused The Square, purchased novels from the famous Square Books store, and shopped at Vintage Tailor for apparel. Though I didn't find a chance to pop in, I recommend Amelia for curated knick knacks and gifts. If, for any reason, you miss Memphis during the four hours away, a new location of The Second Line has opened!

Where most do you recommend for my next day trip down South? Share your moments with #caramelizedtravels.

Triple Mushroom and Cipollini Gnocchi

With meetings and events and travels, I have hardly taken a breath to spend quality time over the stove, prepping and plating meals of my imagination. Thus, New Years Day posed my ultimate opportunity. I gathered gorgeous recipe rip-outs and jotted-down notes, ventured to the grocery and prepared five plates. No, they did not go together; yes, each was wonderful. My mother was my sous chef--I miss spending routine nights with her in the kitchen--and we had a few friends over to taste the large quantities of food. Among these dishes was a triple mushroom gnocchi, which requires attentive handling and extra time for caramelizing. Sure, a quick sauté will satisfy; though the extra thirty minutes yield naturally sweet undertones and a fragrant kitchen you'll never forget.

As I stood over the range with my wooden spoon that evening, oblivious to time or schedule, I realized the reason for Caramelized. The blog is about unleashing those extra moments--the commonly forgotten step or the seemingly unnecessary break--that bring out the most treasured moments (and meals, too). Time is precious. So, let's allow ourselves to spend extra time in that invigorating novel, or on that "never-ending" walking trail, or at that relative's home we're ready to escape. Who knows--the sweetest moments might arise from such extra focus. I'm confident they will.

Makes 6 servings

2 pounds mixed mushrooms, sliced into 1-inch pieces (I prefer baby bella, shiitake and trumpet) 1 pound cipollini onions, peeled and quartered 4 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive oil 1 pound gnocchi 1 pound shrimp, sautéed in olive oil (optional, for main course topping) Kosher salt and pepper Italian parsley, to garnish Shaved parmesan, to garnish

1. Heat olive oil in a large saucepan over medium-high heat. Add garlic and continuously toss until fragrant, approx. 30 seconds.

2. Add onions and mix, caramelizing for approximately 10-12 minutes. Onions should be translucent yet hold their shape.

3. Add butter and, upon melting, add mushrooms. Turn heat down to medium and toss occasionally, caramelizing mushrooms for 15 minutes. Season with salt and pepper.

4. Meanwhile, bring a medium pot of salted water to a boil. Add gnocchi and cook for 3 minutes (or according to package instructions). Drain and add gnocchi to mushroom medley. Stir until gnocchi is golden brown and crisped, approx. 3 minutes. See image above for visual guidance.

5. To serve, plate gnocchi with shrimp, a sprinkle of parmesan and Italian parsley.

No-Bake Granola Bars

Snacking is a particular weakness of mine, especially in cheese form. Confession: I treat a cheese board as a form of conquer + attack rather than as a light hors d'oeuvre before or between meals. At Bounty on Broad last week, I relished in the brie and bleu so much that I could hardly take a bite of the esteemed scallop and brisket entrées. Alas, homemade goodies such as these flax seed granola bars save me from such patterns. I hope you'll take this recipe with you into the new year and enjoy its natural sweetness as much as I do.

Makes 12 servings

1/4 cup coconut oil, butter can be substituted 1/2 cup raw honey 1 tsp vanilla extract 2 cups old-fashioned rolled oats 1/8 cup flax seed, milled or whole 1/4 cup dried cranberries 1/2 cup unsalted almonds

1. Add coconut oil and honey saucepan over medium heat. Stir to melt and combine. Once bubbling, keep watch until the mixture reaches a nice amber color, about 30 seconds-1 minutes. Remove from heat and add vanilla.

2. Add oats and flax seed. Stir until combined.

3. Line a 9x9 pan with parchment paper. Pour in oat mixture. Using back of a spatula, press until about mixture is evenly distributed and about 1/2 inch thick.

4. Sprinkle dried cranberries and almonds over oats. Press into the mixture. Cool in the refrigerator for at least 30 minutes to cool. Store in an air-tight container in the refrigerator.

recipe adapted by live simply

Caramelized New Years Detox Recipes

The holiday cookies must go. The cocktails must (temporarily) cease. Let's kick off the first Monday of the year in high gear. The following ten Caramelized recipes are healthy staples for this week and every week. If you try one, be sure to snap a photo and tag Caramelized on social media. I hope y'all are having a lovely new year thus far.

1. A morning breakfast bowl

2. Asian chopped salad

3. Zucchini pad thai

4. Mini meatballs with mushrooms

5. Spaghetti Squash Topping Bar

6. Skillet shakshuka

7. Halibut with edamame and truffled cauliflower rice

8. Vietnamese spring rolls

9. Green bean salad with mustard seeds

10. Chocolate-dipped candied fruits

End the Year with a Bang

I feel like I blinked, and an entire year passed. From a new home (purchase!) and its exciting national features...to local recognition as the "best of" blogger...to trips from Mexico and Cali to New York and New Orleans...to kitchen tours and workshops and intimate gatherings...It's surreal, truly. I have never been more ready to pause, clink the champagne flutes on Thursday evening with my very favorite people in the world, and celebrate the year ahead.

My Caramelized goals for 2016 have been written, and they range from advancing my culinary skill-set (hello, bouillabaisse) to featuring more Caramelized "conversations" and field guides. It's a challenge, but it's a worthwhile one. But for now, before we get back to work and begin our anticipated efforts of resolutions, let's sit back and enjoy the final two days of 2015...

1. Reminisce and reflect over sparkling wine and good company. 

2. Eat a donut, and don't feel guilty. (image source)

3. Treat yourself and your friends to brunch.

4. Read something fulfilling. (image source)

5. Write something fulfilling.