Crake Cakes

  • 6-8 oz of Crab meat
  • 1/3 cup panko bread crumbs
  • 1 Tablespoon minced fresh chives
  • 2 Tablespoons Mayonnaise
  • 1 egg beaten
  • ¼ to ½ Teaspoon Tabasco Chipotle Hot Sauce
  • ½ Teaspoon Dijon Mustard
  • ½ Teaspoon Worcestershire
  • 2 Tablespoons of Oil for cooking. 
  • Extra Chives for garnish (optional)


  1. Break up crab meat.  I use 1lb of Atlantic Snow Crab legs & clusters – cleaned and shell/cartilage removed which yielded about 7oz of meat. Kitchen shears work great for this.
  2. In a medium bowl combine crab meat, bread crumbs and chives.
  3. In a separate bowl mix mayonnaise, egg, hot sauce, mustard and Worcestershire sauce. 
  4. Fold mayo mixture into crab meat mixture. 
  5. Using ¼ cup of the mixture – form into cakes. Should make 6 appetizer sized cakes.
  6. Place crab cakes on a parchment or wax paper lined cookie sheet (or plate) and refrigerate for minimum 30 mins.
  7. Heat oil over medium heat in a non-stick pan
  8. Cook crab cakes for 3-4 mins until golden brown then flip cooking an additional 3-4 mins on the other side.
  9. Serve topped with aioli or other sauce of your choice.  Garnish with chives.


  • Most cooking oils will work.  I typically use canola for this as it doesn’t add any flavor but I have used olive oil as well. 
  • Paneriso Gluten Free Panko Breadcrumbs are tasty and stay crispy.  Even those who do not eat GF will enjoy them.
  • Do not flip the patties too early while cooking as they may fall apart.
Fold mayo mixture into crab meat mixture.
Form cakes using 1/4 cup of the mixture.
Cook 3-4 minutes per side until golden brown.

Crispy Sweet Potato Fritters

Crispy Sweet Potato Fritters


  • 1 Large Sweet Potato (approx 1lb)
  • 1/4 Cup white flour – (if doing Gluten-Free use regular all-purpose GF)
  • 1 Tablespoon Garam Masala
  • 1/2 Teaspoon Kosher Salt
  • 2 Tablespoons of Oil for cooking.  
  • Cilantro or flat leaf parsley for garnish (optional)

See https://markbujold.ca/2021/03/28/aioli-two-ways/ for a great sauce to top the fritters.


  1. Peel Sweet Potato.  Grate Potato into a large mixing bowl
  2. In a separate bowl combine Flour, Garam Masala and Salt
  3. Add flour mixture to the grated potato.  Mix well ensuring all flour is well incorporated into shredded potato.
  4. Using a measuring cup or scoop – scoop 1/4 cup of the shredded potato mixture.  Will keep the fritters the same size.
  5. Using your hands, squeeze the mixture into the flat round shape. 2-3” in diameter and ¼-3/8” thick.  Place gently onto a piece of parchment paper lined cookie sheet. Continue this until you have no mixture remaining.
  6. In a large nonstick pan heat 2 tablespoons of cooking oil. 
  7. Once hot gently place the premade patties into the plan one at a time. You may need to cook in batches. If so you may need to add a bit of oil to the pan between batches. 
  8. Leave cook on one side until golden brown – will depend on how hot your pan is but typically 3-4 minutes.
  9. Once golden brown on one side – flip gently – then cook until golden brown on the other side.    
  10. Repeat this until all your patties are cooked.  If you cook in more than one batch – you can keep the cooked ones warm in a 200F oven on a cookie sheet. 
  11. Serve topped with Curry Aioli (https://markbujold.ca/2021/03/28/aioli-two-ways/) or other sauce of your choice.  Garnish with a cilantro or flat parsley leaf.


  • Most cooking oils will work.  I typically use canola for this as it doesn’t add any flavor but I have used olive oil as well. 
  • When forming the patties – you should feel a bit of moisture as it’s drawn out of the potatoes
  • Handle the patties gently as they can fall apart if you are not careful. 
  • Do not flip the patties too early while cooking as they may fall apart.
Peeled shredded sweet potato mixed with flour mixture.
Fritter patties made from the potato/flour/spice mixture. Set aside until ready for frying.


Cajun Deep Fried Calamari

A lot of people find calamari chewy and tough… well let me tell you – if you make your own you won’t think that any more!

Squid are fascinating creatures that change colour in an almost alien like way and they squirt black ink as a defense mechanism.  The fact they feed mainly at night and are attracted to light make wharfs and piers the ideal fishing location to jig for squid. 

In summertime, they can been found swimming close to the surface after dark attracted to the light of the wharf in some harbours of Atlantic Canada. I have been lucky enough to catch fresh squid on a few occasions (they are a lot of fun to jig). Even if you don’t have squid in your area natively many supermarkets carry it frozen.  My suggestion is to speak to the staff in the seafood counter and ask if they have any.  Often they have it frozen and only take out a bit at a time to put in their display case. 

Cajun Deep Fried Calamari


  • 1 lb fresh (or previously frozen) calamari cut into 1/4“rings & keeping tentacles – see note below on cleaning and preparing.
  • ¾ Cup white all purpose flour (I use Bob Red Mills Gluten Free 1/1 flour)
  • ¼ Cup Corn flour
  • 1 ½ teaspoon Cajun Seasoning (I use Emeril Legasse’s Essence – the recipe can be found online)
  • 1 teaspoon Baking Powder
  • 1 Cup Buttermilk
  • Kosher Salt & Dried Parsley for plating
  • Oil for frying (canola or other)


  1. Place calamari rings and tentacles in a medium glass bowl with the buttermilk and stir to combine.
  2. Cover the bowl and refrigerate.  Ideally for a couple of hours but minimum 30 minutes.
  3. Heat oil to 375 degrees F.  This can be done by using 3-4” of oil heated over medium heat in a large deep pot but it’s preferable to use a deep fryer.  If you are using the pot method make sure you have a thermometer that will monitor the oil temperature as hot oil can be very dangerous if you do not.
  4. Place the all purpose flour, corn flour, Cajun seasoning and baking powder in a medium bowl; stir to combine.
  5. Remove each piece of squid from the buttermilk (allowing the excess buttermilk to drip off) and dredge in the flour. Place coated squid on a plate.  A fork works well for this step.
  6. Repeat the process until all pieces are coated.
  7. Place 8-10 pieces of squid in the hot oil.
  8. Pay close attention as the squid will cook fast! Fry for 2-3 minutes or until golden brown.
  9. Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
  10. Sprinkle Calamari with kosher salt and a pinch of dried (or fresh chopped) parsley.
  11. Serve immediately.

Cleaning and Preparing Squid

When it comes to cleaning and preparing squid to make calamari there are a few tricks that you need to know if you are getting whole squid.  The Washington Department of Fish & Wildlife have a good post on how to do it.  For this recipe, I use the method illustrated in Method B in the link below.


Previously frozen whole squid
#calamari #deepfriedcalamari #friedcalamari
Squid Tubes – cleaned and cut into rings.




  • 1 lb Salmon Fillet  
  • 1/2 cup Maple Syrup
  • 2oz quality Spiced Rum
  • 1T Dehydrated Minced Onion (or minced shallot)
  • 1t fresh minced Ginger
  • 1 clove garlic minced
  • 1t Soya Sauce
  • 1/2t Chili Powder
  • 1/2t Salt (preferably Kosher)
  • 1/4t Pepper
  • Coarse sea salt – for plank


  1. Soak cedar plank in water for 1-2 hours minimum (or overnight). You may have to weigh it down to stay in the water.
  2. In a small saucepan, combine Maple Syrup, Rum, Onion, Ginger, Garlic, Soya Sauce, Chili Powder, Salt & Pepper.   
  3. Heat over medium-low heat until reduced by half, about 10-15 minutes. Remove from heat. Let cool completely.
  4. Once cool place Salmon in Ziplock bag – pour in cooled glaze.  Working gently, remove as much air as possible and place in fridge for 1hr.
  5. Heat grill to medium heat, about 400°F.
  6. Once preheated – place cedar plank on grill – leave for 5 mins to remove initial moisture. 
  7. Sprinkle plank lightly with coarse sea salt – helps fillet from sticking and adds flavor.
  8. Carefully remove fillet from ziplock (reserving glaze)
  9. Place salmon, skin side down, on the cedar plank.
  10. Brush reserved glaze.
  11. Grill salmon 15 min, or until it is cooked to your desired doneness, brushing with sauce every 5 minutes or so.
  12. Remove from grill.
  13. Slide a thin spatula under the fillet to remove . Serve immediately.


  • Skinless fillets will work for this recipe as well
  • Dehydrated onion can be replaced with fresh minced shallot

Aioli Two Ways

Curry Aioli


  • 1/3 Cup Mayonnaise
  • 1/3 Cup Plain Greek Yogurt
  • 2 cloves minced garlic
  • 1 Teaspoon Curry Powder
  • 1 Teaspoon Lemon Juice
  • pinch of Salt or to taste


  • Combine Mayo, Yogurt, garlic, curry powder, lemon juice and salt in a small bowl. Mix until all ingredients are well blended. Cover and refrigerate for a minimum of 30 minutes.

Mango Aioli


  • 1/3 Cup Mayonnaise
  • 1/3 Cup Plain Greek Yogurt
  • 3 Tablespoons fresh mango – diced small
  • 1 1/2 Teaspoons lime juice
  • 1 Tablespoon chopped fresh cilantro
  • pinch of Salt or to taste


  • Combine Mayo, Yogurt, mango, lime juice, cilantro and salt in a small bowl. Mix until all ingredients are well blended. Cover and refrigerate for a minimum of 30 minutes.


Big Mac Sauce     


  • 1/2 cup mayo
  • 2 Tablespoons French Dressing
  • 1 heaping Tablespoon sweet relish
  • 2 heaping Tablespoon dill pickle relish*
  • 1 teaspoon sugar
  • 2 teaspoon dehydrated minced onion**
  • 1 teaspoon ketchup
  • 1 teaspoon white vinegar
  • Pinch kosher salt

Makes 1 Cup of Sauce                     


  1. Combine all ingredients in a bowl & refrigerate overnight (or a few hours if you are in a pinch)
  2. Stir before using. 
  3. Enjoy!


  • *not all stores have dill relish but you can likely substitute for sweet relish if you also add a tablespoon of dill pickle juice.
  • **can be substituted for finely minced fresh white onions.




  • 3 Tablespoon Butter
  • 3 Tablespoon Flour (all purpose or Gluten Free*)
  • 3 Cups Milk
  • 2 Cups your favorite dried Pasta (regular or Gluten Free) you can use macaroni, penne, fusilli, shells or other pasta.
  •  2 Cups Shredded Old Cheddar Cheese
  • 1 Cup Shredded Smoked Cheddar Cheese
  • 1/4 Cup Shredded Parmesan Cheese
  • 1/4 Cup Chopped Cooked Bacon
  • 1 Tablespoon Chipotle Hot Sauce


  1. Pre-heat oven to 350F
  2. Cook Pasta according to directions on package and drain.
  3. While Pasta is cooking – in a medium sauce pan over medium heat melt butter.
  4. Sprinkle in flour
  5. Working with a whisk combine melted butter and flour to make a roux.  Continue to stir & cook 1-2 minutes.
  6. Slowly pour in Milk while stirring continuously.  Stir until sauce starts to thicken.  May take 2-3 mins. 
  7. Once sauce has thickened, remove from heat and immediately add cheeses, chopped bacon and hot sauce to the sauce pan.  Stir until cheese has melted.
  8. Add cheese sauce to the cooked pasta
  9. Pour mixture into a large casserole dish
  10. Bake at 350F for 30-35 minutes
  11. Serve


  • *if using Gluten Free flour – roux will be more smooth and bubbly vs thick and firm when using regular all purpose. 
Mac & Cheese Mise en Place


Probably my favourite dry rub for doing chicken on the grill or in the oven! Tastes fantastic on everything from Spatchcock Chicken to Wings!


4 teaspoons Kosher Salt

4 Teaspoons Brown Sugar

2 Tablespoons Chilli Powder

2 Teaspoons Onion Powder

2 Teaspoons Garlic Powder

2 Teaspoons Oregano

1 1/2 Teaspoons Paprika

1 Teaspoon Ground Cumin

1 Tablespoon Ground Black Pepper

Mix all spices in a small bowl. Store in a air tight container.

Grilled Chicken Wings with Southern Style Dry Rub

Brown Sugar Maple BBQ Glaze – For Roasted Ham

Brown Sugar Maple BBQ Glazed Ham



  1. Place ham in a preheated 325°F (165°C) oven or grill and bake for 1¼ to 1½ hours.
  2. While ham is roasting, combine ingredients for glaze in a medium sauce pan over medium heat
  3. Reduce heat to medium low
  4. Whisk continuously until butter is melted and sauce is well combined.
  5. Remove from heat once combined.
  6. Remove the ham from the oven/grill brush the glaze onto the ham. Return to the oven and continue to bake for another 20-30 minutes or until internal temperature of ham reaches 160°F (71°C).
  7. Allow ham to rest for 15 minutes before serving.




  • 1lb Ground Turkey (or Chicken)
  • 1/2 Cup shredded Old Cheddar Cheese
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon minced fresh Cilantro
  • 1 Tablespoon Dehydrated Minced Onion (can substitute for minced fresh onion or shallot)
  • 1 Tablespoon finely minced fresh Jalapeño pepper
  • 1 Teaspoon Worcestershire Sauce
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Fresh Cracked Black Pepper


  1. In a large mixing bowl combine all ingredients with ground turkey mixing well with a rubber spatula.
  2. Form burger patties using 1/2 cup of the mixed burger. A burger press works best for this task.  Spray the press lightly with oil to prevent sticking in the press (will also help prevent sticking when grilling).  If doing by hand – moisten hands with water lightly to shape burgers. 
  3. Place shaped burgers on a platter and chill until ready to grill.* 
  4. Grill over medium heat 5-6 minutes per side or until internal temperature reaches at least 165F    
  5. Serve immediately.


  • * Cut squares (4-5”) of parchment paper or wax paper to place burger on.  This will allow you to put them on the grill more easily.
  • The Pampered Chef Burger & Slider Press works great with this recipe – check it out here Burger & Slider Press


The Pampered Chef Coating trays work great for coating the fish fillets.  Available here: Coating Trays



  • 3 Tablespoon Olive or Canola oil
  • 1 lb Haddock Fillets (will work with most white fish e.g. Cod, Sole, Tilapia, etc)
  • 1/2 Cup white all-purpose flour (or all-purpose Gluten-Free)
  • 1 teaspoon Cajun Seasoning*
  • 2 Eggs Beaten
  • 3/4 Cup Panko Bread Crumbs**
  • 1 teaspoon Dried Parsley
  • 1/4 Cup Fresh grated parmesan cheese (optional)


  1. Prepare fish.  If using frozen fillets make sure they have thawed fully.  Fillets can be cut into smaller portions if needed – ie cut in portions roughly 4-5” (10-12cm) long.
  2. You will need 3 shallow bowls/trays***
  3. In the 1st bowl combine flour and Cajun seasoning.
  4. In the 2nd bowl beat 2 eggs.
  5. In the 3rd bowl combine breadcrumbs, dried parsley and parmesan (if using).
  6. One at a time, dredge the fillet in the following order:
    • Flour mixture – coating evenly
    • Egg mixture – ensure all areas covered with egg
    • Press in Bread Crumb mixture – ensuring evenly coated with bread crumbs
    • Set coated fillets aside on parchment or wax paper (to prevent sticking to the working surface)
  7. Heat large skillet over medium heat.  Once hot add oil and allow oil to come to temperature (30 secs). 
  8. Working carefully as oil will be hot – add coated fillets one at a time to the skillet.  Continue until the pan is full leaving space between fillets – note you may need to cook in two batches.
  9. Cook 2-3 mins per side or until golden brown. Take caution when flipping fillets as they will break if you are not careful.  A Fish spatula is ideal for this.****
  10. Serve immediately.


*For Cajun Seasoning I like Emeril’s Essence – the recipe can easily be found online

**l like the Paneriso Gluten Free – adds nice crunch

***The Pampered Chef Coating trays work great for coating the fish fillets.  Available here: Coating Trays

****The Pampered Chef Fish Spatula works great for this. Available here: Fish Spatula