Crab Fondue

The theme this month for my cooking club was fondue. I was afraid everyone would be bringing a sweet dish, so I decided to try a savory one. This was pretty good, but it tasted a bit tangy. I think I put too much lemon in it, and also I probably should have used regular mayonnaise instead of Miracle Whip. I think with these changes it would be fantastic.

Ingredients
18 oz cream cheese, room temperature
1/2 c mayonnaise
1 tsp mustard
2 tbsp powdered sugar
1/2 tsp garlic powder
1-2 tsp Cajun seasoning
1/2 c white wine
2 tsp lemon juice
1 tsp lemon zest
3/4lb lump crab meat, fresh or canned
1/4 c chives, chopped
day old french bread, cut into 1 inch cubes
pears, sliced

Directions
Mix all ingredients and place in an electric fondue pot or double broiler on medium-low heat, except bread and pears. Stir continuously until everything is melted and well combined. Serve with bread and pear slices.

Notes
I don't have a double broiler, so I boiled water in a saucepan, and placed the ingredients in a metal bowl placed over the boiling water.

Source
Adapted from Simply Recipes

Salmon Sticks

Looking for a quick Friday Lenten meal that is a bit more complex than grilled cheese sandwiches, but still something my family would enjoy, I came across this recipe for salmon fish sticks. Philip ate seconds and Michaela ate almost two, which is way more than she usually eats for dinner, so it was definitely a success.

Ingredients

3/4 cup Panko bread crumbs

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

1/2 tablespoon paprika

1 tablespoon ground flaxseed meal

2 tablespoons Parmesan cheese

1 egg

2 tablespoons honey

2 medium skinless salmon fillets

Directions

Mix bread crumbs, spices, flaxseed and Parmesan together in a bowl. In a separate bowl whisk egg and honey together. Cut salmon into sticks of your desired size. Dip the salmon into the egg mixture, then into the bread crumb mixture. Lay out on a baking sheet that has been sprayed with cooking spray and bake in a 425 degree oven for 10 minutes.

Notes

*Although we enjoyed these, both Philip and I thought they could be better. Perhaps next time I would pulse the bread crumbs in a food processor so that they coated the fish more evenly, or maybe I would use molasses instead of honey. If you experiment with this recipe with success, let me know so that I can try out your version!