Now that my table is all set, I share with you what I’ve decided to make for Easter brunch. We will be having two of our three kids home for Easter and our dear friends from Wisconsin will also be joining us. We’ve all been lucky enough to have our vaccinations so we are finally feeling comfortable having a few guests in our house! I couldn’t be more thrilled.
My friend Leslie from the blog Feet Under My Table shared a recipe for Crab Cakes. It sounded so yummy that I’m going to add that to my menu. I’m also going to have fresh fruit salad some Lemon Poppy Seed Muffins and I’ll put together an egg bake for “Handy” as he’s a creature of habit and doesn’t like to venture out of his comfort zone for much of anything, including food.
Crab Cakes with Remoulade Sauce
- 1 lb Imitation crab meat
- 1 egg beaten
- 1-1/4 cups panko bread crumbs
- 2 green onions thinly sliced
- 3/4 cup mayonaise
- 1/2 tsp old bay seasoning
- 1/4 tsp dry mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dill weed
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- 1 tblsp horseradish
- 1 tblsp dijon mustard
- Preheat oven to 375°
- Finely chop the imitation crab (I put it in my food processor and pulsed it until finely chopped)
- Combine remaining ingredients, adding mayonnaise last and only enough to stick it together. You may need a litte more or less than measured amount
- Pat together into 6 individual cakes
- Place onto baking sheet that has been lined with parchment paper or foil.
- Cook in oven for 25 minutes or until slightly browned. Being careful not to let them over bake as then they will become dry.
Make Sauce while cakes are baking
- Mix all four ingredients together and set aside.
Lemon Poppy Seed Muffins
- muffin tin
- muffin paper cups
- 3 cups all-purpose flour
- 1 cup sugar
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-1/2 cup plain whole milk yogurt
- 2 tbsp fresh squeezed lemon juice
- 1-1/2 tbsp grated lemon zest
- 2 large eggs
- 8 tbsp unsalted butter, melted and cooled
For the Glaze
- 1/4 cup sugar
- 1/4 cup lemon juice
- course sugar for sprinkling
- Adjust oven rack to middle position and pre-heat oven to 375°
- Place muffin cups into the muffin pan
- Whisk all dry ingredients together and set aside
- In a separate bowl, whisk the yogurt, lemon juice, lemon zest and eggs until smooth
- Gently fold the yogurt mixture into the dry ingredients until just combined. Fold in the melted butter. Do not overmix as that can make the muffins dense.
- Using an ice cream scoop, divide the mixture evenly into the muffin cups.
- Bake in oven for 20-25 minutes or until they are golden brown and a toothpick in the center comes out clean. Rotate the muffins pan 1/2 way through the baking process.
- While the muffins are baking, stir the lemon juice and sugar together in a small saucepan. Stirring until it makes a light syrup. About 3-5 minutes.
- Remove baked muffins from the oven and brush the top with lemon syrup and sprinkle with coarse sugar. Let them cool for about 10 minutes before you serve.
Quick Egg Bake
- Cast Iron Pan
- 8 pieces bacon
- 1 tblsp butter
- 1 tblsp grapeseed oil
- 6-8 eggs
- 1 cup half & half or heavy cream
- 1/4 tsp salt
- 1/4 tsp pepper
- dash of grated nutmeg
- dash of cayenne pepper
- 2 green onions Finely sliced
- 1 cup Guyere Cheese I used a guyere/swiss mix
- 1 tbsp fresh chives for garnish
- Heat oven to 375°
- Cook bacon until crispy, crumble and set aside
- Put oil and butter in cast iron skillet and heat on medium heat
- Whisk eggs and then add cream and whish together with spices, set aside
- Put sliced green onions into melted, hot butter and stir while cooking for 1 minute
- Add egg mixture to hot skillet
- Add cheese and cooked bacon to egg mixture in pan and stir together
- Turn heat down a bit and let cook for about 4-5 minutes. Working your way around the skillet, pull the egg from the side, letting the liquid egg mixture move to the sides. Do this twice.
- Put cast iron skillet into the oven and let cook until the mixture is cooked through, about 20 – 25 minutes.
- Let sit for about 3 minutes and then cut into pie shaped pieces and serve. Garnish with chives
I mixed together some fresh berries and green grapes for a healthy, refreshing fruit side dish. If you wanted to make your meal a bit more substantial, you could also bake a ham which is so traditional for Easter. I’m planning to keep it simple so that I won’t have a lot to do that day while we entertain. I wrote about keeping entertaining simple a few months back and so I’m taking my own advice. See my post HERE.
So there you have it! An easy menu of what to make for Easter Brunch.
I can’t wait to share this day with family and friends. I hope all of you are excited about Easter as I am.
Peace and Blessing,