Heat up the flames of passion with this wonderful Greek classic--saganaki. When saganaki is served in a Greek restaurant, often the waiter or chef brings the dish to the table and pours an ouzo-based sauce over the grilled cheese then ignites the dish for a dazzling effect. As you bask in the fiery glow, the waiter and patrons give a festive shout out --OPA, a Greek word used to express joy or approval. A real show stopper, this recipe is sure to win the heart of that special someone.

I fell in love with this dish while dining at Molyvos in NYC. I had to buy the cookbook to learn how to make this classic dish with a twist: the added seduction of a butter lemon sauce poured over the cheese doused in ouzo.

Saganaki can be served as an appetizer or as part of a mix of meze or tapas dishes. Or better yet, as a main dish for a sexy midnight snack for two. Now that will definitely set the tone of what's to follow.



Ingredients
Three 8-oz pieces of Haloumi Cheese
1 cup cornstarch
About 1/2 cup extra virgin olive oil
about 1/2 cup blended olive oil
6 Tbsp Ouzo

2 cups Chicken Stock
Juice of 2 lemons
Coarse salt and freshly ground white pepper
1/2 lb (2 sticks) unsalted butter, cut into pieces
1 Tbsp chopped fresh flat-leaf parsley

Cooking the Cheese
Start by cutting each piece of cheese with a serrated knife in equal size slices (3 per serving). Place the cornstarch on a shallow dish. Lightly coat each piece of cheese on all sides. Set aside.

Place the oils to a depth of 1/4" in a large skillet and heat over very high heat until very hot but not smoking.

Add the coated cheese slices without crowding the skillet. You may have to do this in batches. Fry for about 2 minutes or until golden. Turn and fry the other side for another minute or two until golden brown.

Using a slotted spoon, transfer the cheese to a double layer of paper towels to drain. Prepare the lemon sauce.

Lemon Sauce - Makes about 2 cups
2 cups Chicken Stock
Juice of 2 lemons
Coarse salt and freshly ground white pepper
1/2 lb (2 sticks) unsalted butter, cut into pieces
1 Tbsp chopped fresh flat-leaf parsley

Place the stock in a heavy saucepan over medium-high heat and bring to boil, Lower the heat and simmer for about 15 minutes, or until reduced by half

Add lemon juice along with a pinch of salt. When hot, begin whisking in the butter a few pices at a time.

When the butter has been completely incorporated and the sauce is emulsified cover, reserve, and keep warm. When ready to serve, fold in the parsley and season with salt and pepper to taste.

Plating the Dish / Fire it Up!
Heat up the lemon sauce again to get it hot. Turn the flame off. Place 3 pieces of cheese in a HOT saganaki (or other heat proof) dish. Plate both dishes in this manner. The key to getting a good flame is that the dish is hot. Take the dishes to the table and spoon a tablespoon of ouzo over each one. Be sure there is nothing above or near the dish that will catch fire.  Using a fireplace match oro a long butane lighter, ignite the ouzo, allowing it to burn out.

Pour the hot lemon sauce over the top and enjoy the spectacle. Repeat with your second dish.  Pour yourself a really good bottle of Greek white wine, toast and give a good shout- OPA!

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For a luscious quickie that will satisfy all senses, this seduction meal will delight the eyes, tease the imagination and grab you with its divine taste. A sure winner that can be made in 1/2 hour.


crab ravioli in saffron cream sauce

saffron cream sauce
2 tbsp butter
1 shallot, minced
1/2 cup dry white wine
2 good pinches saffron threads
2 cup whipping cream
1/4 tsp of cayanne pepper
salt and pepper to taste
fresh chives

crab ravioli
1 dozen crab ravioli
I used all natural crab ravioli from The Ravioli Store

lobster
1/2 lb of fresh, cooked lobster meat, preferably with two small lobster tails
cut the lobster tails in half lengthwise
2 tablespoons of butter
1/8 cup of dry white wine

preparing the dish
     
saffron cream sauce
Melt butter in a medium saucepan over medium-low heat.  Add shallot and cook until translucent. De-glaze by ading wine; cooking and stirring until wine evaporates--about 3 minutes. Add cream and saffron. Lower heat and simmer, cooking until sauce has reduced to just about half. Add salt and pepper to taste. Remove from heat. Finish with a pinch of cayenne pepper. Stir. Set aside.

ravioli
Cook lobster ravioli per directions. Drain

lobster
While ravioli is cooking, melt butter in a medium skillet over medium-high heat. Add lobster pieces and toss to coat with butter. Add wine. Cook until you have nice medium brown color on the white meat, carefully flipping the skillet, or stirring, to cook lobster on all sides--about 3 - 4 minutes. Set aside

plating the dish
Reheat the sauce, if necessary.  Add 3-4 tablespoons of sauce on each plate. Place 3-5 ravioli on top--depending upon whether you are serving this as an appetizer or a main course. Spoon the sauce over ravioli. Top with a few pieces of the lobster meat. Garnish with snipped chives and a strand of chives that you will a lay on top and across the entire dish. If you like a little kick, sprinkle with a tiny bit of cayenne pepper. Another great garnish would be caviar or tobiko--I'll have to try that next time.

Serve this with a chilled bottle of Chablis and wait for the praise and adoration to follow.

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If you are looking for an unforgettable mushroom dish, this recipe will satisfy your hunger and desire. Cooked with wine, herbs, and butter, this mushroom medley is a classic combination that elegantly tops a rich, cheesy polenta elevating a simple polenta dish to an extraordinary edible delight!





Grilled Polenta Recipe
Serves 6 as a starter, 4 as a main dish
From Seasons, A Year of Great Tastes

5 tbsp of olive oil
3 cups whole milk
pinch of grated nutmeg
1 1/2 cups instant polenta
5 oz Gruyere cheese, grated
salt and freshly ground black pepper to taste
4 shallots, finely diced
1 garlic clove, finely diced
6 oz shitake mushrooms, destalked and ripped into chunks
8 oz cremini mushrooms, trimmed and sliced
6 oz oyster mushrooms
3/4 cups dry white wine
5 tbsp mixed chopped parsley, chives and thyme
4 tbsp unsalted butter


Polenta
Grease a large gratin dish with a tablespoon of oil. Put the milk and nutmeg into a large pan over low heat. Just before the milk boils, pour in the polenta, stirring constantly as it thickens. Lower the heat and stir for 4-5 minutes. Remove from heat, stir in 2/3's of the cheese, and season with salt and pepper. Spread evenly in the dish and sprinkle the remaining cheese on top.

Mushrooms
Heat the remaining oil in a wide pan over low heat. Add the shallots and garlic and cook until soft. Add the shiitake and cremini mushrooms. After 1 minute, add the oyster mushrooms. Once soft, add the wine and herbs. Season with salt and pepper. Cook until the wine reduces by half, then stir in the butter.

Meanwhile, heat the broiler to medium high, put the dish of polenta under it and broil until golden and bubbling. Cut into slices and serve at once with the mushrooms spooned on top.

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Another amazing Seduction Meal sent to us by CM Harrington -- clearly a special invitation would be to dine with Mr. Harrington. It's hard not to swoon over a guy that can cook so well! This dish is a great start to any meal if you want to set the tone for an exquisite gourmet rendezvous with a bit of fire.

"I typically make this dish as a starter to my tuna and soba dish (see Seduction Meal recipes - main dishes). Many of the ingredients are the same for both dishes so its easy to prepare at the same time and a great way to start your evening's culinary adventure."


































photo credit: CM Harrington


spicy tuna tartare recipe

potato chip garnish

1 medium size sweet potato or white potato

Using a mandolin so you can get really thin slices. Slice a few slices from the center of the potato to yield a nice size round slice. Heat olive oil in a cast iron skillet under high heat. When hot, turn to medium high and cook the 4 potato slices until golden brown. Turn over and cook other side. When the potato has turned into a beautifully crispy potato chip, remove from the skillet and place on a cookie rack, letting it air dry on all sides. Place a napkin under the chip to catch the oil.

dipping sauce

1/2 cup soy sauce
2-3 tablespoons of Yuzu
pinch of red hot pepper flakes
1/2 teaspoon of sake

Mix all ingredients together. Set aside

spicy tuna tartare

1/2 lb of sushi grade Ahi tuna
Thai chili sauce
Small bit of soy based Japanese Mayonnaise

Chop tuna, using the double cleaver method or a good chef's knife. Cut tuna into 1/8 inch cubes, do not cut into a paste, we are looking to manage and cut the tuna into little chunks. Add the Thai sauce and Japanese mayonnaise; mix well.

plating the dish

Take the dipping sauce and skim coat your serving dish. Place a mound of tuna tartare in the center of the plate; add micro greens (bean

sprouts) as a garnish on the side, and top tuna with a strategically placed potato chip.

Pour two cups of sake and Bonsai!



Note: You can buy the Japanese mayo, yuzu and Thai chili in gourmet markets, Asian markets / grocery stores or online.

Yuzu is a Japanese citrus fruit that is quite tart in flavor and is about the size of a tangerine

Japanese Mayo is made of vegetable oil, egg yolk, vinegar, salt, monosodium glutamate, spices and contains egg. How cute is that kewpie image on the package!

Thai chili paste can be bought; I prefer the Mae Pranom brand with the Rooster on it, or you can make home-made Thai chili sauce. Homemade is always best!

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Another beautifully photographed dish and irresistible Mexican recipe submitted by CM Harrington of Greenwich, CT. This can be served as an appetizer, a main dish, and of course a midnight snack if you've prepared everything to the point of grilling the Quesadillas--- filling each quesadilla ahead of time and cooking to order.

Photo Credit: CM Harrington

Chicken Quesadillas with Goat Cheese and Guacamole
A delicious treat that is made by heating up a corn or flour tortilla, filling it up with cheese (such as monteray pepper jack, mozzarella, or goat cheese) and adding crab, chicken, beef  or shrimp. Typically served with salsa, guacamole and sour cream, this is the perfect Mexican dish that pairs well with beer, margaritas, or tequila.


Chicken Marinade
2 - 3 chicken breasts
1 fresh lime, squeezed for its juice
1/2 tsp of salt

Place lime, salt and chicken in a glass dish/bowl and cover with plastic wrap. Place in refrigerator and marinate for 1/2 to 1 hour.

Chipotle Sauce
1 small tin of adobe peppers in sauce, chop up the peppers. Add chopped peppers and sauce in a bowl and set aside.

Quesadilla Filling
Roast Pepper: Place a red pepper on an open flame or in broiler to char on all sides until the skin blisters and darkens. (You can also buy a jar of roasted peppers, which is fine, but truth be told, it will not taste as good). When the pepper is charred on all sides, place the pepper in a sealed bag to self steam for about 10 minutes. When you remove the skin will easily slough off. Chop Peppers and set peppers aside.

Onions: Add olive oil to a skillet, medium high heat, add 1 finely diced Vidalia onion, cook for about 5 minutes to soften.

Mix together the onions and peppers. Cover to keep warm / set aside.

Quacamole
1 Hass Avocado, perfectly ripe
1/2 freshly squeezed lime juice
pinch of cumin
pinch of chipotle powder, not sauce, too runny
pinch of cayanne pepper
1-2 cloves of garlic, diced*
salt to taste

Mix all ingredients together. Set aside

*the finer diced the garlic, the more garlic flavor. For this recipe you want to dice in bigger chunks so as to not overpower with garlic flavor.

Cooking or Grilling the Chicken
2-3 chicken breasts that have been marinating
Chipotle sauce

Heat up a skillet with 3 tbsp of olive oil. Remove chicken from marinade. When skillet is hot, add chicken. With brush, coat top of each chicken breast with chipotle sauce, and cook until done, turning over half way to brush on Chipotle sauce to other side. Salt and pepper to taste. Remove from skillet, set aside to cool. Cut into strips of chicken that will be placed on tortillas. (See assemblage below)

Tortillas
If you have the time to make homemade tortilla shells - rock on. Homemade is ALWAYS the best. If not, you can purchase flour or corn tortillas from most any supermarket / specialty store. We used flour tortillas.

Place each tortilla in a non-greased warmed skilled to warm each tortilla, flipping to warm both sides.

Quesadilla Assemblage
warmed tortilla shells
goat cheese, work with room temperature cheese so it is easy to spread

Preheat oven to 425.Take a warm tortilla shell and thinly spread with goat cheese.Add onion/pepper filling and cut strips of chicken. Repeat 1/2 of with remaining tortilla shells.Top each loaded tortilla shell with the remaining shells.

Place two quesadillas on a rack in the oven and bake until golden brown, allowing the cheese to melt. This can also be done in a cast iron skillet with a lid.

Plating the Dish
Take one quesadilla, cut in half and in half again, creating 4 triangles of similar size. Place the triangles on a plate, garnish with chopped cilantro and a stream of chipotle sauce down the center. Add a mound of quacamole on one side, and sour cream on the other.  You can also serve with your  favorite salsa sauce on the side. Serve immediately with your favorite beer, tequila or a margarita.

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A favorite of food lovers throughout the world, oysters carry a long standing reputation as the ultimate aphrodisiac-- said to increase one's libido when eaten raw. Many a romantic gourmand has thrived on eating raw oysters and  sipping a glass of wine or champagne with lascivious visions of the glory to come. It's no wonder Casanova, one of the World's most notorious lovers, would start each meal with a dozen oysters to set the stage for his evening's conquest. And the mere notion of Aphrodite the Greek Goddess of Love, emerging from the sea on an oyster shell firmly plants the oyster as a bewitching charm to be reckoned with--a true elixir of love.

While the best oysters should be eaten raw, there are wonderful oyster dishes that provide a completely different taste from raw oysters. I was recently given a great gift--86 New Orleans - a recipe box filled with 86 recipes from some of the best restaurants in New Orleans--one of my all time favorite cities. I love the people, the food and the myriad of restaurants in New Orleans. To celebrate this glorious city and one of the most revered aphrodisiacs--the oyster, I have selected this recipe to share as a tribute to both.

shucking an oyster

Before shucking, scrub the shell with a stiff brush and rinse under cold water to remove all sand and grit. You will find a "hinge" at one end of an oyster. Take a good sharp knife, preferably a sturdy oyster knife, and insert this into the hinge. Apply pressure to pry the top and bottom shell apart until you hear the hinge pop. Take the knife and slide it pointing upwards being careful not to scrape the roof. Your goal is to cut the muscle that connects the two shells, slicing through this connective muscle. You can now separate the top and bottom shells.

char-grilled oysters with roquefort cheese and red-wine vinaigrette
Chef Scott Snodgrass / One Restaurant & Lounge in New Olreans

1 cup of crumbled Roquefort cheese
1 tablespoon chopped garlic
1 tablespoon of  chopped shallots
1 green onion, sliced
1/8 cup of honey
1 cup of red wine vinegar
1/2 cup of pure olive oil (not extra virgin olive oil)
Juice of 1 Lemon
1 tablespoon of kosher salt
1/2 tablespoon of ground black pepper
12 - 18 oysters on the half shell

Combine all ingredients, except oysters, in a mixing bowl. Put oysters on the half shell, over a hot charcoal fire. I placed the oysters on a  fish/vegetable rack to keep them even on a tray. It is also easy to move them on and off the grill this way. Top each oyster with 2 tablespoons of the vinaigrette and cook until edges of the oysters start to curl, about 2 minutes.

plating the dish

Place a mound of rock salt (about 1 cup) on a salad plate and top with 3 - 6 oysters on the shell per person.
Serve with your favorite white wine or a glass of champagne.

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For many gourmands foie gras is an exotic delicacy and special treat. The last decade has seen a gain in US popularity of serving foie gras seared hot with a sweet and tangy garnish. I found this recipe on Cointreau's web site and thought it was a good one to share for a potential New Years Eve starter served with the perfectly paired champagne drink, the Champs-Elysées.The dish should be prepared the day before as the recipe calls for the marmalade to marinate over night and the Cointreau cured foie gras to marinate for 12 hours.



Seared Cointreau Cured Hudson Valley Foie Gras
For 8 Appetizer Servings
Served with Pickled Onions and Fennel Tempura

Marmalade:
Combine 2 cups (450g) fresh kumquats, seeded and thinly sliced with 1 cup (230g) granulated sugar--marinate overnight
1 cup (25cl) plus 2 Tbsps Cointreau
2 Tbsps rice wine vinegar
2 Tsps fresh ginger, peeled and minced
1 Tbsp. fennel seeds, toasted in dry skillet

Preparation:
1 - Place kumquats, sugar, rice wine vinegar and ginger in saucepan over medium heat; bring to boil; reduce heat; simmer about 1 hour; cool.
2 - Stir in Cointreau and seeds; reserve in refrigerator.

Cointreau cured foie gras:
1 (1 1/2 lb.) (700g) grade A foie gras, separated into lobes
coarse salt
3 cups (75cl) Cointreau

Preparation:
Place foie gras in non-reactive bowl; season; cover with Cointreau; marinate 12 hours

Cointreau glaze:
1 Tbsp. (30g) unsalted butter
1/2 cup (115g) white onion, peeled and minced
1/2 cup (12cl) Cointreau
1 cup (25cl) veal or duck demi glace reduced over heat to 1/4 cup (60g)
salt
black pepper, freshly ground

Preparation
1 - Heat butter in skillet over medium heat; add onion; cook until lightly browned; deglaze with Cointreau; burn off alcohol.
2 - Add stock; lower heat; simmer 5 minutes; strain; season; reserve, keeping hot.

Bringing it all together:
Heat skillet over medium heat; slice foie gras into 3/4" (2cm)medallions; criss-cross with knife; sear on all sides until golden;drain; drizzle with glaze; serve with marmalade and a glass of Champs-Elysees.

Champs-Elysées

1 oz Cointreau
1 oz strawberry liqueur
Piper Heisieck champagne

Pour Cointreau and strawberry liqueur into the glass. Fill up with champagne.

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Another great flea market cookbook find: Recipes: The Cooking of India by Time Life Books which you can find at Amazon.com. While perusing the book I landed on the page for this recipe and happily paid my two dollars. Three hours later I am in the kitchen surrounded by the wonderful aroma of curry. This dish makes a wonderful appetizer or served as a main course over rice pilaf. The recipe below serves 6 to 8. Accompanied by wine or beer, this is surely a savory Seduction Meal.




Meatballs

26 whole blanched almonds
1 tsp saffron threads
1 tbsp boiling water
2 pounds ground lamb (you can use a mix of lamb, beef or pork)
1 egg
1/3 cup of chick pea flour
1 cup finely chopped onions
1/4 cup chopped fresh cilantro
2 tbsp finely grated fresh ginger
2 tbsp garam marsala
1/4 tsp cayenne pepper
2 tsp salt
3 tbsp cold water
vegetable oil for deep frying


Preparing the meatballs

Place the almonds in a bowl of water, add enough cold water to cover them by 1 inch and soak for at least 4 hours

Drop the saffron into a small bowl, pour in 1 tbsp of boiling water and soak for 10 minutes. Meanwhile in a deep bowl combine ground meat, egg, 1/4 cup of flour, onions, cilantro, ginger, garam masala, cayenne pepper and salt.

Knead the mixture vigorously with your hands. Pour the saffron and its soaking liquid over the meat and stir together thoroughly.

Shape the Koftas, or meatballs, in the following fashion: Divide the mixture into 26 portions and pat each one in a slightly flattened round. Drain the almonds and place one in the center of each of the flattened patties. Shape the beef around the nut into a ball, enclosing the almond completely.

Make a thick, smooth batter with 4 tbsp of the flour and 3 tbsp of cold water. Mix together well. With your fingers or a pastry brush, spread the batter evenly on all sides of the meatballs. Arrange the Kofti/meatballs side by side on a sheet of wax paper.

Pour two cups of vegetable oil (oil should be about 2-3 inches deep) into a large frying pan or wok. I used two pans to keep things moving and used 2 cups of oil in each. Heat the oil until it is very hot, lower heat to medium high. Place meatballs in batches of 7 or 8, deep-fry the koftas in the oil, turning them about with a slotted spoon for 3-4 minutes, or until they are richly brown on all sides. As they brown transfer them to paper towels to drain.

Next: Preparing the Curry Sauce 

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A wonderful, savory dish that is sure to enhance any Seduction Meal. This one is all about taste, texture and presentation. I typically serve this with grilled rosemary lamb chops.

First; I hope to spare you the mistake I made the first time I prepared this dish. I never worked with leeks before and had no idea what was to follow. While not complex, this is time consuming process. I painstakingly followed the recipe to a "T". The aroma filled the room; the anticipation was great. I had 6 people over for dinner--everyone  commented on how beautiful the dish looked. We all lifted our forks and savored the moment the food would hit our palette. To my horror, I had an unexpected mixture of mushroom, sherry, leeks and sand in my mouth. It was devastating! Thank goodness it was my family so (to this day) we all laughed it off.

A little bit about leeks. A member of the onion family, leeks are grown in sandy soil. It is very important to thoroughly wash the leeks as dirt and grit can be found in the white section from the base up. Buy fresh, healthy looking leeks--preferably younger ones. The best flavor is the white part of the leek, which has a sublime sweet, earthy flavor, much milder than cooking with onions. When cooking leeks be sure not to overcook or brown them, rather, saute leeks until soft and remove them from the stove.

Mushroom + Leek Beggar's Purse

4 Leeks, washed thoroughly

4 tablespoons olive oil

1 1/2 lbs of mushrooms (mixed is fine), I used shitake and button mushrooms. You can use chanterelles or criminis too.

Crumbled Gorgonzola blue cheese (optional)

1-2 tablespoons of fresh crushed thyme leaves

Salt and Pepper to taste

1/4  cup of sherry or Madeira Wine

6 sheets frozen phyllo dough, thawed in refrigerator

8 tablespoons (1 stick), unsalted butter melted

Long stemmed chives (use for ties)

1. To prepare leeks, cut away the blue/green leaves on top and trim the base. Peel away the first layer. Slice the leeks in 1/4" rings from top to bottom. Using your finger, push through each sliced ring and drop into a colander (this results in a bunch of smaller rings--see photo). Take the colander to the sink and rinse with cold running water. Place the colander in a bowl (or better yet use a salad spinner), and fill with cold water. Let stand so sand/grit falls to bottom. Lift colander out of water, throw out sandy water, rinse leeks again in cold running water. I do this process three times. Lastly, shake away any water and set aside to dry for a few minutes.

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Who can resist hot and spicy? This is a guaranteed hit and very easy to prepare. You can serve this as an appetizer with French bread to soak up the garlic flavored olive oil, or you can toss in some of your favorite cooked pasta and serve as a main coarse.

Spicy Garlic Shrimp

1 lb of medium size shrimp, peel and devein (I leave the tails on, but that's up to you)
1/2 cup of olive oil
1/4 teaspoon red pepper flakes
3 medium cloves of crushed garlic
A dash or two of sea salt

To infuse the flavor of garlic and pepper, pour 1/2 cup of olive oil in a large skillet, add pepper flakes and crushed garlic and let stand for 1/2 hour. When you are ready to cook, turn up the heat high to get the oil nice and hot. Turn heat down to med-high and add 1/2 of the shrimp. Cook shrimp until they turn pink on edges (about 2 minutes per side), turn each shrimp and cook until the entire shrimp is pink (2 minutes). Remove immediately, do not overcook. Place shrimp in a plate and cover to keep warm. Repeat with remaining shrimp (there should be plenty of oil left). Place shrimp on a serving dish, pouring some of the oil over the shrimp. Serve with crusty french bread to soak up the flavored spicy olive oil.

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I used to take this great photography class at Cooper Union whereby the instructor, Eric Feinblatt, would throw out a word a week and our challenge was to go out and shoot our interpretation of that word. The work presented by the students was extraordinary; filled with creativity, thought-provoking approaches and enough conversation and critique to fill each class. You were inspired to push yourself beyond the expected.

I took this approach when I stumbled upon this image. I loved the way the food was styled, shot and presented; so I decided to reverse engineer this process by concocting a recipe to go with the photo. While I am not a food photographer, and this photo is definitely better than mine, I have to say this dish tasted as good as the original shot looked.

Salmon Tobiko Rolls

4 oz - 8 oz of smoked Scottish Salmon*

4 tablespoons of creme fraiche

2tablespoons of whipped cream cheese

2 tablespoons of tobiko caviar (fish roe)

1teaspoon of fresh, finely chopped chives

fresh cracked pepper

1/2 cup of mixed greens

2-4 tablespoons of fresh Malossol American Keta Salmon Caviar

*Note: This recipe provides enough of the creme fresh mixture for 8 rolls. 4 oz of smoked salmon makes 4 rolls, 8 oz = 8 rolls.

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One of my favorites, crab cakes can be served as an appetizer or a main dish. Served with a glass of wine or champagne this is also a great way to jump start your date with a moment together at your place before heading out for your favorite restaurant.

Spicy Remoulade

1 cup of mayonnaise

4 teaspoons finely chopped scallions

1/4 teaspoon Cayenne pepper

2 teaspoons fresh lime juice

1 teaspoon Dijon Mustard

1/2 teaspoon ground Cumin

1/2 teaspoon chipotle sauce

2 tablespoons chopped scallions for garnish

Combine all ingredients and chill for 1 hour. Serve on top of each crab cake.

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