These past few weeks I’ve spent an absurd amount of time with some amazing food bloggers. Absurd to me only because I’m not sure I could have ever imagined the reality of my journey from an office stiff to a travel-when-the-opportunity-strikes online content creator.

Crab Cake Poppers |

While the time I spend ensconced in my home office or toiling away at the library allows me plenty of alone time, these blogging trips and the relationships I’ve created with my fellow bloggers are the glue that binds my love for what I do.

I love creating ebooks, magazines and photography, but creating recipes is the part of the job that truly, mainly because it’s part of my life, it’s what I do to survive. To make food and eat it.

Crabcake Poppers 005

Crab Cake Poppers |

So when I get to create recipes for partners, it’s surprisingly rewarding. Working within a theme, surprising myself with what I come up with and then sharing them with you.

Like these Crab Cake Poppers. A little bit of heaven in each bite and perfect for this time of year given tailgate time, playoffs and the looming of holiday entertaining right around the corner.

Crab Cake Poppers with Spicy Aioli
Serves: makes 24 crab cake poppers
  • 1 pound jumbo lump crab meat
  • 2 tablespoons butter
  • ¼ cup green onion, diced
  • 2 tablespoons red bell pepper, diced
  • 2 tablespoons celery, diced
  • Kosher salt
  • 1 tablespoon parsley minced
  • 1 egg
  • ¼ teaspoon Worcestershire sauce
  • ¼ cup mayonnaise
  • ¼ teaspoon dry mustard
  • ¼ teaspoon cayenne pepper or Sriracha sauce
  • 1¼ cup Panko breadcrumbs
  • 1½ cup canola oil
For the Spicy Aioli
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon chili sauce
  1. Rinse lump crab meat and pick through for any shells Drain well and add to large bowl. In medium sauté pan, melt butter and cook green onions, red bell pepper and celery. Season with kosher salt and cook for 3-5 minutes or until vegetables have softened. Add to lump crab meat with parsley. In small bowl combine egg, Worcestershire sauce, mayonnaise, dry mustard and cayenne pepper and add to crab meat. Stir gently to combine. Fold in ¾ cup Panko bread crumbs. Roll crab meat mixture into 1 inch balls, and coat in remaining Panko bread crumbs. Refrigerate crab balls for 30 minutes.
  2. Heat 1 cup of canola oil, or about ½ inch of oil, in large cast iron skillet over medium high heat. Fry crab cake poppers in batches making sure not to crowd pan, gently turning balls so all sides are golden brown, about 3-4 minutes each side. Drain poppers on paper towel lined plate while frying remaining crab cake balls, adding more oil as necessary. Serve hot with Spicy Aioli.
For the Spicy Aioli
  1. Mix all ingredients together until smooth and serve on the side as a dipping sauce.


bloggers eating

Last week when I was in Kohler, WI (more on what I learned coming soon) I became aware of this thing called the Love Language. I’ve referred to it plenty of times in the abstract, aka, macaroni and cheese is ‘my love language,’ but it wasn’t until I was sitting in front of a roaring fire in my pajamas with a crew of other food bloggers sampling 43 desserts and  chatting about life, that I discovered what it really meant.

Basically it categorizes your personality by the philosophy “what you give of yourself is what you desire most” as outlined here and here.

While everyone in the group was sharing what their love language was, I was stumped as to what mine was. Then suddenly I had an epiphany.

“Words of affirmation” is my love language, because it’s what I give most to people, but don’t always get back. So is that what I’m looking for?

See, I’m always asking people about themselves, some have called it being nosy (who, me?) and I have certainly been pegged as “the interviewer.”

But one thing I know for sure is that people like to talk about themselves. So instead of sitting in an awkward silence during a conversation, it’s way easier to make others feel comfortable by asking them about themselves. But, rarely do people ask me about myself other than what I do to pay the mortgage or where I live.

So, how about we get to know each other a little better? Here are 10 things you probably don’t know about me.

1. I met my husband when we were working as servers at an upscale restaurant. My live-in-almost-to-be-engaged-boyfriend was not amused.

2. I snore.

3. In my lifetime I’ve been blessed with 5 dogs as my babies, and now one of them is dying of cancer.

4. I call my husband GDawg and he calls me GWhiz because on the inside we’re really gangsters.

5. My favorite color is orange.

6. I photographed the cast of Grey’s Anatomy and I designed Tori Spelling’s business cards.

7. I take a tub every. single. night.

8. I hate the words, “shut-up” and much prefer “be quiet.”

9. I’ve lost my big toenail so many times I now have an acrylic one in its place.

10. My favorite karaoke song is “Summer Lovin’” from Grease.

Now it’s your turn. Tell me a few things about you in the comments below and let’s get to know each other a little bit better.

And to make our week complete, a few Friday Faves.

If you’re like me and your bladder resides behind your eyeballs, don’t watch this video while on the treadmill at the gym like I did. But definitely watch it.

An e-Cookbook I designed is up for an award! So proud of Heather and her accomplishments. Please vote for it here.

Get personal and go deep. 4 ideas on how to structure and share your personal stories.

I’ve never given up on gold and this outfit is totally ME. It could easily become my holiday uniform.


Bacon and Egg Breakfast Pie. Oh, you know me too well.

I am in awe of the simple genius of this artist who makes magic on her iPhone, bringing nature to life via Instagram. Now why doesn’t my brain think like that?

5 tips for managing multiple businesses. I’m taking note.

Check out what a week’s worth of groceries looks like in different countries. Do they really eat that much bread in Canada?


I just figured it out! Peppadews are my love language. Line up friends, I will be making Goat Cheese Stuffed Peppadews to share with any and all of you.

Eight icy apparitions that’ll put the spook in your halloween cocktail. Smudge would love this in her non-alcoholic sips.

Behind the scenes of writing a cookbook.

Some people are so clever: a Coast to Coaster set perfect for entertaining anyone in the upper 40.


S’mores 4 ways. These Banana Fosters are calling my name, but Roasted Brie with Raspberry? I’m digging for a coin for the flip.

From frightening to fantastic, 6 new ways to decorate a pumpkin.

Favorite furniture makeovers from the internet. I’m totally digging that striped vinyl chair.


Pumpkin Bread with Maple Icing, all part of October Unprocessed and using everyone’s trending favorite: coconut oil.

What if today was the day you stopped thinking about that “what if ” that has stood in your way and instead you just went for it?

3 tips for hosting a successful dinner party.

30 lessons from selling $30 million worth of eBooks. #10 is one I’ll definitely be reiterating with clients: “If you want your eBook to live a long life then evergreen content is the way to go. If you want a big win now, a timely eBook is an option as long as you remember that the clock on the longevity of your sales is already ticking.”

And finally, 32 people who are having a really tough day, making yours all the brighter.

Have a great weekend friends, and get out there and cook something good.

Thank you for supporting me and my partners which allows me to create new and special content for my readers. As always, all opinions are my own.

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