Perfect Crab Cakes

IMG_4792We are in the thick of it. The months that end in “R” I mean.  September started us off with a bang and now, in the throws of early October, it’s time to get down to it.  Of course I speak of crab season.  Living in the land of plenty that we locals like to call “Oregon,” we have it all.  Organic produce coming out of our ears, pear trees that have borne fruit for more than a 100 years, vineyards that are giving Napa a run for their money, and I haven’t even mentioned the coast.  We are 90 minutes from the tides, pines, cliffs, and grandeur that is the Pacific Northwest coast, so we wait for the months that end in “R” with great anticipation.


Now, there isn’t much that you can do with crab that is bad.  I mean, we are talking about crab here.  But if you are going to make a crab cake, you have got to make it right.  Don’t waste that succulent flavor of stunning crustacean filler and spices and herbs.  The simpler the better, I mean you have to treat it right; let the crab shine through.  Lucky for you this one time I dated a guy who grew up in Maryland.  Anytime we would visit his home-state I would wake in the morning to the question, “what would you like to eat?” I would always respond the same way; no matter what meal it referred too, I would like crab cakes please!”  I give you, my loyal readers, my stunningly simple, crab cake recipe.


You Will Need

  • 1 pound jumbo lump crab meat, if you want cakes to die for make it fresh!
  • 20 saltine crackers, crushed into crumbs
  • 1/4 cup (55 grams or 2 ounces) mayonnaise
  • 1 large egg
  • 1/4 cup high heat oil
  • 1 teaspoon Worcestershire
  • 1 teaspoon hot sauce
  • 1 tablespoon butter
  • Lemon wedges, for serving



  • Toss the cracker crumbs and crabmeat together gently
  • Whisk the mayonnaise, egg, and add to crab mixture
  • Toss gently keeping crab pieces as large as possible
  • Refrigerate for 30 minutes
  • Heat the broiler
  • Gently press crab into patties
  • Place the crab cakes gently onto a lightly buttered rimmed baking sheet
  • Broil for 5 minutes or until golden brown
  • Serve with your favorite sauce or just with lemon










To Crustaceans,

Marcella Rose


Hey all! I had the chance to cook Boardwalk Food Company’s delicious bread last week for a post coming soon to you! Stay tuned for a quick twist on how to turn their easy bread mixes into Pumpkin Spice Bread just in time for Halloween!  All of the guest writers at My Cooking Spot partnered with Boardwalk Food Company to bring you the chance to win 8 boxes of delicious bread mix! The four flavors (winner receives two of each) are original, cornbread, lemon poppy seed, and rosemary sea salt!

A huge thanks to our fabulous contributors for making this happen!


The Speckled Palate | Butchers Niche | Marcella Roses

Meme Inge | An Alli Event | The Wetherills Say I Do

My Cooking Spot | Boardwalk Food Company


Enter to win below! Giveaway runs from 10/18-10/31. No purchase necessary! Good luck!

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Halloween Candles DIY




I have been singing it all week, “It’s the most wonderful time of the year!” … Halloween of course! I love that the days get shorter, the air cooler and I get to pull out my thicker sheets.  You’re layering those summer cotton sweaters with gusto in anticipation of the cashmere; yes it’s fall and time for things to get spooky.  My husband and I have been brimming with excitement for our annual Halloween Soiree! This year, much to our excitement, we will be throwing it on the day itself.  We have been spreading cobwebs, cutting out crafts, DIY-ing while watching our favorite films of the season.


I want to give you some simple and fun DIY crafts to do this holiday.  I hope you will stay tuned to for features on some epic Halloween parties, easy but impressive costumes, and some fun crafts and tasty appetizers to get your party started.


This is a fantastic craft: DIY candles.  Take this craft and run with it.  I have made stunning birthday gifts, Christmas favors, and decor for my home.  The possibilities are endless.  There is something about making them for Halloween that sends me over the edge though.  The silhouettes, the candle-lit nature of the early evening, it’s just too much fun.  So knock this craft out and bring a little spook into your home this holiday.


You will need

Pillar Candles

Tissue paper

Copy Paper

Wax Paper



Hair Dryer



How to:


Tape the tissue paper to copy paper to make printing out the images easier

Print out the images onto the tissue paper

Cut out the images and lay them out on the wax paper

Wrap the wax paper around the candle and tape to hold into place

Heat image with the hair dryer for 5 minutes

Slowly peal off the wax paper applying more heat if needed






IMG_3188 IMG_3196


Light it up,




Zucchini Cakes with Lime Cream {Gluten Free}





I love the fall for many reasons. There is Halloween (of course), the rainbow showcase of changing leaves, the crisp air which calls for “sweater weather”, thicker sheets on the bed, and cups of warm cider on the porch, wrapped in a cable knit throw, watching the early setting sun. One of my favorite parts of fall though, has to be harvest time.  The garden giving its last little bit of life as it completes work on the autumn harvest. Oregon celebrates in style.  There are pumpkins, acorn squash, tomatoes, “Oh My!”  There are harvest festivals, pick-your-own pumpkin patches, parades and celebrations galore!



In this season of plenty there is one stand-out, over achieving, vegetable, the king of overabundance: the zucchini.  If you have a garden, or a friend with one, you are probably being inundated with this super veggie right now.  You may feel tired though and perhaps you may get the urge to let a few slip into the trash…stop right there!  There is so much you can do with this humble squash! It bakes into breads and savory pies, makes omelets and quiches explode with flavor, adds crunch to soups and after all that, it can even stand on its own, fitting in perfectly with the best of them in a crudité.

Today I want to share one of my favorite recipes for zucchini that’s also gluten free!  These Zucchini cakes make a great addition to the dinner table as a side but could even stand-in as a main course on a vegetarian plate. Or put them on a bun and make a veggie burger to die for.  So go on, get green!

You will need

2 zucchinis

¼ cup almond flour

1 egg beaten

2 cloves minced garlic

4 green onions greens and all

Salt and pepper to taste

Olive oil

For the lime cream

1 clove of garlic minces

The juice and zest of 1 lime

½ cup of plain yogurt

How to

Use a large-holed cheese-grater to grate zucchinis

Place shredded zucchinis in a colander over a bowl

Place 1 Tablespoon salt over and toss

Let zucchinis “sweat” out water for 10 minutes

Rinse off zucchini to remove excess salt

Place the rinsed zucchini in a cheese cloth or tea towel & wring out excess water

Mix all ingredients together and press into small cakes

Heat olive oil in a skillet over medium high heat

Gently place in cakes and cook until brown, flipping once

While Cakes are cooking combine lime, zest, garlic and sour cream together

Serve warm with a dollop of lime cream on top!









To the King of Green, The Zucchini!



Autumn Cocktail Party


The days are getting cooler.  The leaves are turning and starting to fall. The Harvest is here and it calls out to me.    It calls me out, it calls me out of my silly working life, it calls me out of my mundane tasks and it calls again and again.  It calls me out…outside, “stop being silly”, it says in its cadence, “close that computer and come play in the fallen leaves, in the pumpkin patches, in the cool autumn evenings.”

The trees let the sun’s light dance in their leaves.  Spinning, twirling, whirling around before the tree slowly lets them go, dropping to the ground.  They blaze in so many shades of red, yellow, orange you can hardly count them all.

The fruit is bursting with ripeness, the buds and blooms of spring and summer seem a distant memory, replaced by heavy, ripe, plump fruit emerging, and the garden grows, it grows and grows. Tomatoes start to shine bright in banners of red and yellow hues, the peaches drop from their stems, heavy-swollen with juicy goodness.

The earth is in full fall swing and calls us out to a cocktail party.  I shouldn’t say no to a mother, especially this mother, Earth.  So I plan a little soirée.  A few friends to help me celebrate the sun and the fading of summer and the bounty it has brought to us.  To praise the mother’s glory we make things fresh and bright, rich with her bounty.





The New Tomato Martini

Place two to three small tomatoes in a shaker

Add ice

A mist or splash of Vermouth

Fill with Gin or Vodka


Plop a tomato into a Martini glass rimmed with salt and pepper

Pour and find your new favorite savory cocktail






Peach Whiskey Smash


Place one to two peaches, sliced, into a pitcher

Add a handful of mint

Macerate with the handle of a wooden spoon

Fill with ice

Add 2 Parts Whiskey to 4 Parts Soda water filling pitcher – melted further dilutes


Serve with peach slices for garnish



Grown-up Lemonade


Mix the juice of 10 lemons and 10 Tablespoons sugar in a pitcher until dissolved

Fill with ice

Add 1 cup St. Germaine

½ bottle of champagne

Fill with cold water to the top

Garnish with see-though-slices of lemons





Sip, breath, enjoy for autmn is here.

Marcella Rose

mcs giveaway (1)

Hello everyone! Happy Saturday. It’s that time again for the My Cooking Spot and contributors giveaway! We want to share our love of cooking by hosting a fabulous giveaway every month. This month we have a fabulous sponsor who has graciously provided the prize! And it’s a prize pack! Not just one, or two, but three different kitchenware items in the prize pack to win!

Here is more information about the products that are being provided:
GreenPan: Maker of the original GreenPan, healthy ceramic non-stick cookware. The perfect gift for the cooks you love, the I LOVE Cooking and I LOVE Baking Collections (photos available upon request). Easy cooking, easy cleanup, perfect results. Some of them even have a 3D surface ideal for the specific types of foods that are meant to be cooked in them.

Fiesta Dinnerware: The colorful iconic American brand recently introduced its new color of the year, Poppy (joining 14 other vivid colors). And for entertaining, consider the new Square Handled Serving Tray.

Tervis: Tervis insulated drinkware makes something for everyone. With more than 8000+ designs to choose from, including license agreements with more than 60 brands, and even an online Customyzer to design your own.


Below are the contributors who helped put this giveaway together. Check out their fab blogs and see all the amazing recipes these ladies have done.

Be sure to enter to win!!

Enter today in the Rafflecopter entry form below.



Erin: My Cooking Spot – Jana: Life Could Be a Dream BlogErin: The Speckled Palate

Meme: Meme IngeMarcella: Marcella RosesRachel: Oh Simple Thoughts

Alli: An Alli Event Nina: Wear Flowers in Your HairRebekah:Butcher’s Niche

Natasha: Gather Around Our TableMadison: Wetherill Say I Do

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Ice Bowl

Head over to My Crafty Spot for my latest guest blog for a DYI Ice Bowl 




Life is short.  Moments fly by in seconds so fast and days so full, time simply slips away from us.  Try as we might, it’s hard to slow down to take it in and remember how sacred and extraordinary each moment in this life is.  Sometimes it’s good to do something for the sheer beauty of it.  It may not be practical, or very useful, or last very long but gosh darn it, it’s pretty and it should be enjoyed. Not to philosophize too much but life is like an Ice bowl.  What I love most about these delicate bowls of ice are their fleeting nature and the natural whimsy of the patterns that come out.  There is a certain amount of unpredictability with how the items freeze and the shape that the bowl will take on that I love.  They melt though.  It’s one of two things ice does best, liquefy and make things cold.  I loved how this DYI made me slow down taking the time to pop the blueberries in my mouth one at a time and watch the ice slowly melt away.  It made me remember that life is transitory and this moment will never be repeated, no matter how much you want it you can never have it again.  Now it’s here, all crystallized in its icy wonder and when it’s gone, all we have left are the memoires.




So, in the honor of the ephemeral nature of life, I give you the Ice Bowl.  Its beauty lies in its fragility and impermanent nature.  It’s as striking in its display as it is in its design.  I recommend taking the time to make one, serve with fresh fruit or creamy ice cream, or simply use it as a summer time  centerpiece to remind us all of the momentary nature of beauty and life.






In the words of the new Disney Ice Queen, let it go…but make sure you take the time to enjoy it before you do,

Marcella Rose







Herb Butter on Sweet Summer Corn

Here in an except from my latest guest bloog on My Cooking Spot.  For the full blog go to Herb Butter on Sweet Summer Corn.


Summer.  It’s finally here!  One of my personal favorite ways to while away the summer days is spending time outside any way that I can.  In New York City it was always a challenge, no car to escape the city, no mountain to climb to feel the solitude, no hammock to relax in while the hours slipped by.  So I would walk by the water, wander in Central Park, take in the farmers market or go to one of the many street festivals.  It was at such a festival that I had my first taste of Street Corn.  I was instantly hooked!  Fire grilled corn with the husk still attached is then slathered in this cilantro butter and cotija cheese.  It’s pure food heaven.  I dream about it to this day.  Dreams so real and vivid I will literally drool!




Readers today I give you my play on “Street Corn.”  The flavors are different, one could say more Italian, the cotija cheese is replaced by nutty salty parmesan, the citrus-like cilantro replaced by earthy parsley. Garlic is added for a kick and lime to give it that summer smack of tartness.  The thing that rocks about making herbed butter is, it adds a bust of flavor to anything you butter up.  Use it in place of fat in savory baked dishes like meat pies, slap some on steamed veggies, heat it up and slather it on your burger bun before toasting, spoon some into your baked potato to take it to the next level, dollop it on broiled fish, melt it onto grilled oysters, or heat to liquid state and dunk in shell fish… the possibilities are endless.









Head on over to th full blog for the quickest, easiest, most sress free way to cook corn…like ever.  Herb Butter on Sweet Summer Corn


Butter up!

Marcella Rose




The Bloody Mary


Nothing is more desired on a Sunday morning at brunch, I think, than The Bloody Mary. Well, perhaps bacon….yes bacon wins….okay The Bloody Mary is a close second. Everyone has his or her favorite type of Bloody Mary. Perhaps you enjoy a spicy one, or maybe you won’t drink it without the custom-Mary celery stalk. Maybe you only have one if it’s extravagant, served with bacon bits on the rim, a fried egg on top, or a fresh crab claw resting in the cold red liquid.




Let me tell you, after living in Manhattan I have seen Bloody Maries that would make my mother blush! There is always a new hot spot, or an old one trying to reinvent them-selves, serving a Bloody Mary with some amazing twist. The thing that I love about this drink is not only how refreshing and much needed it is on a Sunday, but also the range this Classy Lady seems to have. She can be meek and coy, she can be cruel and harsh, or she may be so spicy you can barely handle her but simply can’t resist no matter how hard you try. She can be low maintenance on a camping trip with just vodka, tomato juice and lime or dressed up so fancy you don’t recognize her with caviar and lobster. No matter how you have her, she is always good.






So today I take the time to share a few secrets for my personal Bloody Mary. I like mine fresh with (if I can get it) pressed tomato juice, perfect for those red babies you have sitting around that are too ripe. I like a hit of lemon to make it pop, course ground pepper, a hunk of fresh horseradish and exactly three hits of the Worcestershire. I also love the additions; to dunk in the acidic liquid and enjoy leisurely, for The Bloody Mary should never be rushed. Currently my favorite are my homemade spicy pickles which I canned last fall…adding a slice of the jalapeno from the jar to make it that much better. On my first trip to Chicago I had the “Chi-town Bloody Mary” and it was served with a small beer back. The heaven that I experienced with that addition is not one I will soon forget. Now I always serve my Mary’s with a beer back, it helps to clean the palate or if the Mary a hottie, cool the palate. Basically it just makes Mary better, elevating her acidity, spice and the tango of flavors she comes offering. I now give you one of my favorite Mary recipes, just to give you a starting place to find your own way to Bloody Mary happiness.







You Will Need

Fresh pressed tomato juice (or store bought)
Worcestershire Sauce
Prepared (or fresh-grated horseradish)
Celery Salt
Garnish – celery, pickles, pickled jalapeno, green beans, lemon wedge, olives etc.…







How to
Place ice in a glass and pour in a shot (or two) of Vodka
Add the juice of half a lemon
A few twists of pepper
Two shakes of Worcestershire
A teaspoon of horseradish
A pinch of celery salt
A tablespoon of spiced pickle juice
Fill to the top with tomato juice and stir
Serve with a garnish or two and a half pint beer and enjoy





To Mary, may she be bloody brilliant always,
Marcella Rose



A Party all Dressed in White


Memorial Day is upon us.  It’s a time of reflection and thanks and the time to bring out the white.  In celebration of finally being able to wear white again, it’s really like my favorite color (even though it isn’t a color); I decided to throw a white party.  My dear friend Amara was kind enough to let the occasion serve as her birthday too.


Celebrate in white at



 Celebrate in white at

I took to a white theme like an artist with a blank canvas, only this canvas was going to stay white.  I hung huge decorations; high homemade white pom-poms dotted the trees and white lanterns stretched across the yard while large urns of hollyhocks dotted the landscape.  I used my arsenal of white sheets, blankets and shams to cover the furniture and created some small spaces for people to sit and get lost in the warmth and beauty of the day.

Celebrate in white at



The food was all made ahead of time so I could mingle with the guests and drink some bubbles myself, and celebrate the return of white.  Laid out were several white crostini, one with white beans and shallots, another with ricotta and honey and finally one with goat cheese and the palest of yellow plum tomatoes; the first from the back porch garden finally ripened and were ready to be devoured.



We enjoyed white cheddar popcorn and a simple light cold pasta dish made with spicy arugula from the garden, succulent chicken and a dash of olive oil. This was served alongside a cheese trio to tantalize the taste buds, an apricot stilton, an Oregon blue and a local goat cheese pleased just about every palate.

Celebrate in white at


A dessert bar was set with white treats filling glass containers.  Partygoers enjoyed yogurt covered pretzels, pristine meringues, crisp blanc de blanc wafer cookies, white chocolate, mallows, and powdered donuts.



Celebrate in white at

Finally; the piece de la résistance, three layer lemon chiffon cake with homemade melon curd and cream frosting with tall thin candles that were blown out with dreams on breath.

Celebrate in white at

We drank bright white wine and crisp summer beer late into the night each toasting the birthday girl as the sun set and the lanterns glowed.

Celebrate in white at

Celebrate in white at

Celebrate in white at

Celebrate in white at

A White Party

To bright white celebrations all summer long!

Marcella Rose


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