80+ BEST Christmas Recipes - Tastes Better From Scratch

Easy Homemade Crab Cakes

Lauren Allen — Mon, 11 Dec 2023 12:00:00 +0000

This homemade Crab Cakes recipe has been my favorite for decades, made with fresh lump crab meat, and lightly seasoned for the best taste. The chipotle mayo sauce served with them puts them over the top.

You could use any leftover crab to make our favorite Crab Dip, and don’t miss my tips and tricks for How to Cook Crab Legs.

What I love about this recipe:

EASY: I can whip up the Crab Cakes mixture in a few minutes, and I love that I can prep them ahead of time, and then cook them just before serving.
The crab cake sauce is a simple chipotle mayo sauce that takes this crab cakes recipe to the next level.
Minimal “fillers”: Most crab cake recipes have a lot of “fillers” inside, like crushed crackers, chopped veggies, and tons of herbs and seasonings. We want the crab to be the star of the flavor show, so we only add enough to enhance the flavor; not overpower it.

About the Crab Meat:

Buy fresh lump crab for crab cakes. There are different grades of crab meat depending on the part of the crab the meat was taken from. “Lump” meat is best because it is smaller white pieces of crab meat. Jumbo lump is a little too large and would be wasted in crab cakes as its larger white pieces are more appropriate for fresh salads or sandwiches. Avoid crab meat that comes in a can, like tuna fish.
Where to buy fresh crab: Look in the refrigerated section near the seafood counter, and look for crab labeled, “hand picked” or “freshly picked”. I like to buy mine from Costco, for the best price for the size. If you have to substitute canned crab meat, it won’t have the same wonderful taste and texture.

How to make Crab Cakes:

Mix crab cake ingredients. Add crab meat to a bowl and mix in the bell pepper, mayonnaise, old bay seasoning, garlic, salt and pepper.

Chill. Refrigerate mixture for at least one hour. This will make the crab cakes easier to form and hold their shape.

Form crab cakes. Use a ⅓ cup measuring cup to scoop the crab (which will yield about 7, three inch crab cakes). Press mixture firmly into your measuring cup. Invert into the palm of your hand and flatten it gently, molding it tightly with your hands to form a flat disc.

Coat with eggs and breadcrumbs. Add two beaten eggs to a bowl and panko bread crumbs to a separate bowl. Sprinkle crab cakes with cornstarch and set them in the egg mixture, using a pastry brush to brush beaten egg over their top. Scoop and press breadcrumbs around the sides and on top of the crab cake.

Pan fry. Heat olive oil in a large skillet over medium heat. Once hot, add crab cakes and cook for about 3-4 minutes on each side, until golden brown.

For Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.

For Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.

Make Ahead and Freezing Instructions:

To Make Ahead: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking.

To Freeze: You may freeze these crab cakes before pan frying. Just wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.

Serve Crab Cakes with:

Salad: like Beet Salad, Radicchio Salad, Wedge Salad or Tomato Cucumber Salad
Other Appetizers like blistered shishito peppers, whipped goat cheese or Bruschetta.
Soup, like Tomato, Corn Chowder, or Potato Leek
Peanut Noodles
Risotto
Panzanella
Fresh Corn Salad

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Crab Cakes

The BEST Crab Cakes recipe couldn't be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Refrigerate 1

Total Time 1 25

Servings

Calories 204kcal

Author Lauren Allen

Cost 22

Equipment

Pastry Brush

Ingredients

1 pound lump crab meat*
1/2 cup bell pepper (yellow, red, or a little of both), diced
2 large eggs , separated
2 teaspoons Old Bay Seasoning
2 Tablespoons mayonnaise
1 clove garlic , minced
1 Tablespoon fresh cilantro , chopped
salt and freshly ground black pepper , to taste
1/4 cup cornstarch
1 Tablespoon olive oil
panko bread crumbs

Crab Cakes Sauce:

1 cup mayonnaise
2 Tablespoons chives , finely chopped
2 cloves garlic , minced
2 teaspoons fresh lime juice
1 teaspoon chipotle chili powder
salt and freshly ground black pepper

US Customary – Metric

Instructions

Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).
Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.
Refrigerate for at least one hour, or up to 5 hours.
Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.
Serve warm with chipotle mayo sauce for dipping.

Video

Notes

Crab meat: Buy fresh lump crab for crab cakes, found in the refrigerated section near the seafood counter. Avoid crab meat that comes in a can, like tuna fish.

Sauce: other popular sauces to serve with crab cakes include tartar sauce, remoulade sauce, cocktail sauce and horseradish-sriracha.

Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.

Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.

Vegan: Use vegan mayonnaise, and use ¼ cup egg substitute in place of each whole egg.

Make Ahead Instructions: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking.

Freezing Instructions: You may freeze these crab cakes before pan frying. Wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.

Nutrition

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I originally shared this recipe August 2018. Updated December 2021 and December 2023.

Chocolate Fudge

Lauren Allen — Sat, 09 Dec 2023 12:00:00 +0000

This EASY Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows. Plus, we have flavor variation ideas and tips for freezing fudge and making it ahead of time.

Looking for more candy recipes? Try my Homemade Caramels, Oreo Balls, or Chocolate Covered Pretzel Rods.

Why this is the BEST fudge recipe:

Quick – With just 7 ingredients and 15 minute cook time, this is one of the fastest candy recipes to make.
Versatile – It’s easy to adapt this fudge recipe to make other flavors or add-ins. Check out my variation suggestions below.
Make Ahead – You can make fudge weeks ahead of time and store it in the fridge or freezer. I like to make a big batch and include it on plates of goodies to friends and neighbors.

How to make Fudge:

Add evaporated milk, sugar, and marshmallows to a saucepan. In a separate bowl, add chocolate chips, butter and vanilla.

Boil: Stir the mixture in the saucepan then bring to a boil for about 10 minutes.

Combine: Pour hot mixture on top of the chocolate chips, vanilla, and butter in the separate bowl. Use an electric mixture to combine until smooth.

Chill: Pour mixture into parchment lined pan and chill in the refrigerator, then cut in squares and enjoy or give as gifts.

Storage, Make Ahead and Freezing Instructions:

Store fudge in an airtight container at room temperature for 2 weeks or in the refrigerator for about a month.

Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.

Possible Recipe Variations:

Peanut Butter Chocolate Fudge: Once chocolate is melted, stir in a few tablespoons of peanut butter until smooth.
Peppermint Fudge: Replace the vanilla with a teaspoon of peppermint extract.
Rocky Road Fudge: At the end, stir in 1 cup mini-marshmallows and a handful of your favorite nuts.
Marbled Fudge: Use half white chocolate chips and divide the butter and vanilla evenly between two separate bowls (one with white chocolate and one with regular chocolate chips. Divide the hot mixture from the sauce between the two bowls, mixing bowl until the chips are melted and smooth. Add the regular chocolate to prepared pan, and pour the white chocolate mixture over the top. Use a bitter knife to swirl them together.
Add Nuts: At the end, stir in 1 cup walnuts, pecans, or your favorite kind of nuts.

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Chocolate Fudge

This perfect Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows, and great to make ahead or freeze, for the holidays!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 156kcal

Author Lauren Allen

Cost 5

Ingredients

1 cup butter (2 sticks)
1 1/4 cups milk chocolate chips*
1 1/4 cups semi-sweet chocolate chips*
1 teaspoon vanilla extract
1 12-ounce can evaporated milk
4 cups granulated sugar
2 1/4 cups mini marshmallows

US Customary – Metric

Instructions

Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.
Line a 9×13'' pan with parchment paper and set aside.
In a very large heavy-bottom saucepan combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil. Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)
Boil for about 10 minutes*. The fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but watch the clock and make sure it boils for about 10 minutes).
Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour fudge into prepared pan.
Chill completely in the refrigerator. Once cooled you can pull up on the edges of the parchment to lift the entire slab of fudge out of the pan.
Cut into small squares, or I like to cut it into a few "bricks", wrap in plastic warp and then aluminum foil. Store fudge wrapped tightly in the fridge so it doesn't dry out.

Video

Notes

Chocolate Chips: Use high quality brand, like Guittard or Ghirardelli, for best flavor and melting quality.

Variations:

Peanut Butter Fudge: Once chocolate is melted, stir in a few tablespoons of peanut butter until smooth.
Peppermint Fudge: Replace the vanilla with a teaspoon of peppermint extract.
Rocky Road Fudge: stir in 1 cup mini-marshmallows and a handful of your favorite nuts, at the end, just before adding to the pan.
Marbled Fudge: Use half white chocolate chips and divide the butter and vanilla evenly between two separate bowls (one with white chocolate and one with regular chocolate chips. Divide the hot mixture from the sauce between the two bowls, mixing bowl until the chips are melted and smooth. Add the regular chocolate to prepared pan, and pour the white chocolate mixture over the top. Use a bitter knife to swirl them together.
Add Nuts: stir in 1 cup walnuts, pecans, or your favorite kind of nuts, at the end, just before adding to the pan.

Nutrition

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I originally shared this recipe November 2016. Updated December 2019, December 2021 and December 2023.

Christmas Punch

Lauren Allen — Wed, 06 Dec 2023 12:00:00 +0000

When I’m looking for an extra touch of festiveness during the holidays, I lean on this easy Christmas Punch. It’s made with sparkling cranberry and apple flavors, can be alcoholic or non-alcoholic and is ready in 15 minutes.

Looking for more Christmas recipes? Try my Homemade Caramels, Christmas Cornflake Wreaths, Caramel Hot Chocolate, and Peppermint Brownies!

Why I love this recipe:

Quick – Only 15 minutes from start to finish for the best Christmas punch recipe to compliment your meal.
Festive – This bright red punch will add the perfect holiday touch of color and make it feel like Christmas.
Delicious – Everyone always raves about this easy Christmas drink when I serve it. It’s refreshing, full of flavor, and an absolute crowd pleaser. We look forward to it every year.

How to make Christmas Punch:

Combine Ingredients: Pour the water, sugar, and cranberries in a small saucepan over medium heat.

Simmer for 2-3 minutes or until cranberries begin to pop. Pour into a container and allow it to cool to room temperature, or chill in the fridge until cooled.

Add Juice: Pour cooled cranberry syrup in a pitcher, followed by apple cider, cranberry juice and lime juice and chill until ready to serve.

Once ready to serve, pour in Ginger-Ale and ice.

Serve this easy Christmas punch recipe with thinly sliced lime, apples, or oranges floating on top, or even a cinnamon stick to add to the festive appearance (optional). Add them all last so they don’t add any bitter flavors to the drink.

Make Ahead and Instructions:

To Make Ahead: The whole traditional Christmas punch recipe can be made 1-2 days ahead of time, just don’t add the ginger-ale, ice, or any garnishes until ready to serve. Store covered in the fridge.

More Holiday Beverages to Try:

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Christmas Punch

This easy Christmas Punch recipe is ready in 15 minutes and is perfect for a holiday gathering! It has sparkling cranberry and apple flavors and can be alcoholic or non-alcoholic; making it great for kids and adults.

Course Beverage

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 152kcal

Author Lauren Allen

Cost 6

Ingredients

1/4 cup water
1/2 cup granulated sugar
2/3 cup fresh cranberries
3 cups apple cider
2 cups cranberry juice (not juice cocktail)
juice from half of a small lime
3 cups ginger ale , chilled
crushed ice

US Customary – Metric

Instructions

Combine the water, sugar and cranberries in a small saucepan over medium heat. Simmer for 2-3 minutes or until cranberries begin to pop. Pour into a tupperware and allow to cool to room temperature, or chill in the fridge until cooled.
Add cooled cranberries to a pitcher. Add apple cider, cranberry juice and lime juice and chill until ready to serve.
Once ready to serve, add ginger-ale and ice.
Optional: Serve with thinly sliced lime, apples, or oranges floating on top, or even a cinnamon stick to add to the festive appearance. Add them all last so they don't add any bitter flavors to the drink.

Video

Notes

To Add Alcohol: Instead of 3 cups Ginger ale, use 1 ½ cups Ginger ale and 1 ½ cups of an inexpensive champagne, cava or prosecco, or dark rum, or brandy. You could also add a few shots of vodka.

Make Ahead Instructions: This is a great drink to make in advance. You can make all of it, except for adding the ginger soda or champagne, a day ahead of time.

Nutrition

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I originally shared this recipe November 2016. Updated December 2020 and December 2023.

Chocolate Truffles

Lauren Allen — Tue, 05 Dec 2023 12:00:00 +0000

This easy Chocolate Truffles recipe only requires 4 ingredients and is simple enough for anyone to make. They have a smooth, creamy texture and are our favorite homemade candy.

Nothing beats holiday recipes! I love these Homemade Caramels, Gingersnap Cookies, Rocky Road, and Christmas Crack!

Why I love this recipe:

Impressive – They’re beautiful and impressive looking with little effort. They also make a ton, so they are perfect for gifting to neighbors, teachers, and friends!
Easy – Only three main ingredients and whatever toppings you want to roll them in.
Delicious – Smooth, creamy, and completely addicting! I like to keep some in the freezer around the holidays to bring out when I need to take someone a treat, or when we have company over.

The FOUR Ingredients you’ll need:

Semi-Sweet Chocolate Bars: It’s important to use high quality chocolate, like Ghirardelli or Bakers brand chocolate bars.
Heavy Cream
Pure Vanilla Extract
Desired Coating: Unsweetened cocoa powder, crushed nuts, or sprinkles.

How to Make Chocolate Truffles:

Prepare Chocolate: High quality chocolate is essential (like Baker’s or Ghirardelli brand). Finely chop it into uniform pieces to melt evenly and smoothly, then place chocolate in a large bowl.

Melt Chocolate: Place cream in a saucepan over medium heat and cook for 2-3 minutes, or until cream is simmering. Pour cream over chocolate and allow the mixture to rest for 3-5 minutes. Pour in vanilla extract and stir until the chocolate has completely melted.

Refrigerate: Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.

Form Balls: Scoop homemade chocolate truffles into tablespoon-sized mounds. Roll each into balls. If the chocolate gets too soft to easily roll you can chill it again in the fridge of freezer until it becomes easier to work with.

Add Toppings: Roll each truffle ball into desired toppings (sifted cocoa powder, nuts, sprinkles, etc). Chill in the fridge on a parchment lined sheet pan until firm.

Store or Serve: Store the best chocolate truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they should be served at room temperature). Make sure to try my Oreo Balls and Brownie Truffles too!

Truffle Variations and Toppings:

Dairy Free Truffles– Substitute cream for canned coconut milk.
Vegan Truffles– Use vegan dark chocolate and coconut milk.
Raspberry Truffles– Substitute ½ teaspoon raspberry extract for vanilla extract.
Coconut Truffles– Substitute ½ teaspoon coconut extract for vanilla extract.
Peppermint Truffles– Substitute ½ teaspoon peppermint extract for vanilla extract.

Make Ahead, Storage, and Freezing Instructions:

To Make Ahead: Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours, but it can be left in the refrigerator for up to 3 days.

To Store: Keep your homemade truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they should be served at room temperature).

To Freeze: Chocolate truffles can be frozen in a freezer safe container for up to 3 months. Thaw truffles overnight in the refrigerator.

More Candy Recipes:

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Easy Chocolate Truffles

This easy Chocolate Truffles recipe only requires 4 ingredients and is simple enough for anyone to make! They have a smooth, creamy texture and are the perfect homemade candy!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Refrigeration 1

Total Time 1 15

Servings

Calories 14kcal

Author Lauren Allen

Ingredients

2 4 oz semi-sweet chocolate bars* , finely chopped
2/3 cup heavy cream *
1/2 teaspoon vanilla extract
Coating: unsweetened cocoa powder, crushed nuts, sprinkles

US Customary – Metric

Instructions

Place the chocolate in a heat-proof bowl. Set aside.
Place the cream in a saucepan over medium heat (or you can heat it to simmering, in the microwave). Cook for 2-3 minutes or until cream is simmering.
Pour the cream over the chopped chocolate and allow mixture to rest for 3-5 minutes.
Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
Scoop the mixture into 1 tablespoon-sized mounds. Roll each into balls.
If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. This gets a little sticky, so see my tips above.
Roll each into toppings, if desired. Place them on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.
Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature.).

Video

Notes

Chocolate: High quality chocolate is essential. Baker’s or Ghirardelli brands. Finely chop it into uniform pieces to melt evenly and smoothly.

Cream: If you need a dairy-free substitute, canned coconut milk would work.

To Make Ahead: Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours, but it can be left in the refrigerator for up to 3 days.

To Store: Keep truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature).

To Freeze: Chocolate truffles can be frozen in a freezer safe container for up to 3 months. Thaw truffles overnight in the refrigerator.

Nutrition

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I originally shared this recipe December 2019. Updated May 2020 and December 2023.

Whipped Goat Cheese

Lauren Allen — Mon, 04 Dec 2023 16:44:23 +0000

So excited to introduce my new favorite appetizer in the form of this Whipped Goat Cheese Dip. It’s as delicious as it is beautiful, and such a crowd pleaser.

Looking for more dip recipes? Try Crab Artichoke Dip, Whipped Feta with Roasted Vegetables, Spinach Artichoke Dip, or Baked Brie!

Why I love this recipe:

Unique – I’m obsessed with the flavor combinations at play in this goat cheese dip, and the blend of fresh herbs. It’s not your average dip, and sure to impress!
Quick – Made in 15 minutes or less, and you can make it a few days in advance. Doesn’t get easier than that.
Delicious – Serve it with your favorite crackers, artisan bread or homemade pita bread. One bite and you’ll be hooked.

How to make Whipped Goat Cheese:

Combine: Add goat cheese, cream cheese, olive oil, garlic and salt to a food processor and pulse until smooth and creamy. Add more olive oil if needed.

Chop: Prep toppings by chopping sun-dried tomatoes, Kalamata olives, fresh basil, and fresh oregano.

Assemble: Spoon into serving dish. (9 inch round pie dish or similar size.) Top with chopped sundried tomatoes, Kalamata olives, basil and oregano. Drizzle 1 Tablespoon olive oil over the top then serve with bread or crackers for dipping.

Make Ahead Instructions:

To Make Ahead: Dip can be made up to 3 days in advance then store in the fridge. Bring to room temp before serving.

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Whipped Goat Cheese

Our delicious Whipped Goat Cheese is topped with fresh herbs and olive oil for an irresistible appetizer for a party or any occasion. It's so easy and takes just minutes to make!

Course Appetizer

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 406kcal

Author Lauren Allen

Cost 20

Ingredients

10 oz soft goat cheese , (chevre), at room temperature
4 ounces cream cheese , at room temperature
2-3 Tablespoons extra virgin olive oil
Pinch Sea salt
2 cloves garlic , minced
1/2 cup sun-dried tomatoes , chopped
¼ cup Kalamata olives , chopped
¼ cup fresh basil leaves , chopped
¼ cup Oregano , fresh, chopped

US Customary – Metric

Instructions

Add goat cheese, cream cheese, olive oil, garlic, and salt to a food processor and pulse until smooth and creamy. Add more olive oil if needed.
Spoon into serving dish. (9 inch round pie dish or similar size.)
Top with chopped sun-dried tomatoes, Kalamata olives, basil, and oregano. Drizzle 1 Tablespoon olive oil over the top
Serve with bread or crackers for dipping.
Store covered in the fridge. Bring to room temp before serving.

Notes

Yield: ⅓ cup per serving

Make Ahead Instructions: Dip can be made up to 3 days in advance.

Nutrition

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Christmas Dinner Menu Ideas

Lauren Allen — Sun, 03 Dec 2023 12:00:00 +0000

We’ve compiled a few Christmas Dinner Menu Ideas (with free printable menus for the table) to help make your holiday magical. Each menu idea is different, with side dish and dessert ideas to make a complete holiday meal.