My Forking Life

menu icon
search icon
×

Air Fried Spatchcock Chicken

by 15 Comments

It's incredibly easy to cook a spatchcock chicken in the air fryer, and the results are truly exceptional! The skin is perfectly crispy, and the meat is tender and juicy. Ready to serve in about 45 minutes and is made with three ingredients.

A fried spatchcoked chicken on a wooden work top

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

A roasted chicken is one of my favorite comfort foods, but I don't always have the time to make it. This air-fried spatchcock chicken is a great, hassle-free way to cook a whole chicken, and the results are excellent!

Super quick and easy to prep, this chicken is perfect for a family meal, and the cooking time is pretty hands-off. I'm confident you'll love this recipe!

Be sure to check out my other air fryer recipes, such as Air Fryer Sausage and Peppers and Air Fryer Lemon Garlic Shrimp.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • A whole chicken - my suggestion is to find one that is about 4 pounds or smaller. A chicken bigger than that may have a hard time fitting in your air fryer.
  • Oil - Any high-heat cooking oil will work here. I usually use light-tasting olive oil.
  • Seasoning - I use dry seasoning, usually a homemade blend of either Chicken seasoning or Cajun seasoning.

How to Make Air Fryer Spatchcock Chicken

Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lies flat.  

A flattened spatchcock chicken

Dry the chicken with paper towels. Season the chicken with oil and seasoning, ensuring that the entire chicken is covered and that the seasoning is applied under the skin. 

A spatchcock chicken rubbed with seasoning

Place the chicken in the air fryer basket, breast side up, ensuring it lies flat in the basket. 

The seasoned chicken in the air fryer basket ready to be cooked

Air fry at 360°F for 35-40 minutes, until a quick-read thermometer inserted in the thickest part of the thigh registers 165°F.

Using an instant read thermometer to check if the chicken is cooked

Remove from the air fryer and allow to rest for 15 minutes before cutting. Serve and enjoy.

Close up of the air fried chicken being carved

Why spatchcock a chicken?

By removing the backbone of the chicken, you can flatten it out, allowing it to cook evenly all the way through and much quicker than if it were cooked whole. It's an excellent, foolproof method for cooking breast and thigh meat simultaneously, ensuring that neither dries out.

collage of chicken being butterflied

Can you make this recipe in the oven?

I love making this recipe in the air fryer because the skin gets super crispy with minimal effort. If you don't have an air fryer, you can roast the chicken in the oven at 400°F for approximately 40-45 minutes. To get the crispy skin, you may need to place it under the broiler for a few minutes.

What do you serve it with?

This air-fried spatchcock chicken is great to serve with a variety of vegetables and potato side dishes, and the leftovers are delicious the next day, served over a fresh salad. Try it with:

A cooked spatchcok chicken in an air fryer basket

Recipe Notes and Tips

  • The size of your chicken and the type of air fryer you use will determine the cook time. For smaller chickens, start checking around 30 minutes after they are placed in the coop. Larger chickens may need a longer cook time.
  • Season all over the chicken, including under the skin.
  • I used a 5.8-qt air fryer for this chicken.
  • Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute.

More Air-Fried Chicken Recipes

Watch this video tutorial and see how I make this chicken from start to finish.

roasted chicken on cutting board
Print Recipe
4.59 from 12 votes

Air Fried Spatchcock Chicken

It's so easy to cook spatchcock chicken in the air fryer and the results are out of this world! The skin is perfectly crispy and the meat is tender and juicy. Ready to serve in about 45 minutes and made with 3 ingredients.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: air fried spatchcock chicken, how to air fry spatchcock chicken
Servings: 4 servings
Calories: 590kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lays flat.
  • Dry the chicken with paper towels. Season the chicken with oil and seasoning, making sure to cover the entire chicken and to season under the skin.
  • Place in air fryer basket, breast side up, making sure the chicken lays flat in your basket.
  • Air fry on 360 degrees Fahrenheit for 35-40 minutes, until a quick read thermometer inserted on the thickest part of the thigh registers at 165 degrees Fahrenheit.
  • Remove from air fryer and allow to rest for 15 minutes before cutting. Serve and enjoy

Notes

  • The size of your chicken and air fryer brand will determine the cook time. For smaller chickens, start checking around 30 minutes. Larger chickens may need a longer cook time.
  • I used a 5.8qt air fryer for this chicken recipe.
  • Season all over the chicken including under the skin.
  • Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute.

Nutrition

Calories: 590kcal | Carbohydrates: 8g | Protein: 41g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 155mg | Potassium: 551mg | Fiber: 5g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 6mg

This post was originally published on September 10, 2020. It has been updated with new information.

Country Style Ribs Recipe (Tender with BBQ Sauce)

by Leave a Comment

These country style ribs are tender, juicy, and slathered in the most delicious sticky BBQ sauce. They're cooked low and slow in the oven, giving you all the smoky, sweet, and savory flavors without having to fire up a grill.

country style ribs on plate with mashed potatoes and green beans

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I didn’t grow up eating a lot of BBQ, but as I started cooking for my own family, I fell in love with it. The smell of ribs cooking, the sound of sauce bubbling, and the first juicy bite feel like a celebration.

When my family started craving ribs, I knew I had to make something tasty. This recipe brings big BBQ flavor to the table.

If you love ribs like we do, make sure you also check out my Oven Baked Beef Ribs and my BBQ Air Fryer Ribs. You’ll also want to grab my Homemade BBQ Rub and Homemade BBQ Sauce to take these ribs to the next level.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

This recipe keeps things simple but flavorful — just the way I like it:

  • country-style pork ribs - For this recipe, you’ll want to grab country-style pork ribs — not baby back ribs, not spare ribs. Country-style ribs come from the shoulder or blade end of the pig, which means they’re meatier, thicker, and perfect for slow cooking. They’re usually boneless or have just a small bone running through them. 
  • the seasonings and sauce - yellow mustard, light brown sugar, paprika, kosher salt, garlic powder, onion powder, ground black pepper, BBQ sauce - The yellow mustard acts as a binder to hold all those beautiful spices in place, the brown sugar adds that hint of sweet caramelization, and the spice blend layers in smoky, savory flavor. A good quality BBQ sauce brings it all home.
ingredients for pork ribs on table

Tools Needed

  • 13x9-inch baking pan (to catch all those delicious juices)
  • Aluminum foil (to keep the ribs moist while they slow-cook)
  • Pastry brush (for slathering on your BBQ sauce)

If you're looking for my favorite pans and brushes, you can check out my kitchen essentials here.

How to Make Country Style Pork Ribs

Step 1: Preheat your oven to 300°F. Place the ribs in a 13x9-inch baking pan.

Step 2: In a small bowl, mix the mustard, brown sugar, paprika, salt, garlic powder, onion powder, and black pepper. Rub this mixture evenly over the ribs.

country style ribs seasoned with dry spices

Step 3: Cover the pan with aluminum foil and bake for 2 hours and 15 minutes.

Step 4: Remove the foil, brush the ribs generously with BBQ sauce.

country style ribs with fresh bbq sauce on it

Step 5: Raise the oven temperature to 350°F. Bake uncovered for 15 more minutes. The sauce should become glossy and caramelized.

country style ribs with baked bbq sauce

Helpful Tip: For even more sticky goodness, brush with a little extra BBQ sauce right before serving.

Substitutions

  • If you don't like mustard or don't have any, use a thin layer of olive oil instead to help the rub stick.
  • For less sugar, Skip the brown sugar and use a sugar-free BBQ sauce.
  • Add a pinch of cayenne or crushed red pepper flakes to the spice mix if you like your ribs spicy.
country style ribs being held with tongs

Variations

  • Smoky twist: Add a few drops of liquid smoke to the BBQ sauce.
  • Kid-friendly: Stick with a sweet BBQ sauce and serve with mac and cheese.
  • Deluxe version: Top the finished ribs with crispy fried onions or a drizzle of hot honey.

How to Store/Make Ahead

Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze cooked ribs for up to 2 months. Reheat in a 300°F oven until warmed through.

Make ahead tip: Bake the ribs the day before, then reheat and glaze with sauce right before serving.

To reheat: Reheat ribs in a 300°F oven, covered with foil, for 15–20 minutes. Brush with extra sauce to bring them back to life.

Tanya's Top Tip

Be patient. Low and slow cooking is key for melt-in-your-mouth ribs. Don't rush it — the payoff is worth it when you bite into that perfectly tender meat.

FAQ

What are country style pork ribs?

They're a cut from the pork shoulder, not actual ribs. They're meatier and juicier — perfect for slow roasting.

Can I grill these instead of baking?

Absolutely! You can grill country style ribs low and slow over indirect heat until they’re tender, then finish them over direct heat for that beautiful char. Or, if you prefer an easier method, bake them first until tender, then finish them off on a hot grill for a few minutes to get that smoky flavor.

I hope you like these ribs as much as we do. Check out these recipes that would go great with these ribs.

Other Recipes

Looking for other recipes? Try these:

country style ribs on plate with mashed potatoes and green beans
Print Recipe
No ratings yet

Country Style Ribs Recipe

These country style ribs are tender, juicy, and packed with smoky BBQ flavor. This easy oven baked recipe brings big barbecue taste without a grill!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: entree
Cuisine: American
Keyword: country style pork ribs, country style ribs
Servings: 6
Calories: 345kcal
Author: Tanya

Ingredients

  • 3 lbs country-style pork ribs
  • 2 tablespoons yellow mustard
  • 2 tablespoons light brown sugar
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • ½ cup BBQ sauce

Instructions

  • Preheat the oven to 300°F (150°C). Place the ribs in a 13x9-inch baking pan.
  • In a small bowl, mix the mustard, brown sugar, paprika, salt, garlic powder, onion powder, and black pepper. Rub the marinade evenly over the ribs, ensuring they are well coated.
  • Cover the pan with aluminum foil and bake in the preheated oven for 2 hours and 15 minutes.
  • Remove the ribs from the oven, take off the aluminum foil, and brush the ribs generously with BBQ sauce.
  • Increase the oven temperature to 350°F (177°C). Return the ribs to the oven, uncovered, and bake for an additional 15 minutes to allow the BBQ sauce to caramelize.
  • Serve and enjoy.

Notes

  • Make sure you're using country-style pork ribs — not baby back or spare ribs. Look for thick, meaty cuts from the shoulder.
  • For extra sticky ribs, brush on an additional layer of BBQ sauce after baking and broil for 1–2 minutes. Keep a close eye so they don't burn!

Nutrition

Calories: 345kcal | Carbohydrates: 15g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1171mg | Potassium: 572mg | Fiber: 1g | Sugar: 12g | Vitamin A: 399IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 2mg

Easy Crab Fried Rice Recipe

by Leave a Comment

This Crab Fried Rice is a quick, flavorful meal with tender crab meat, savory aromatics, and fluffy rice. It's a simple and satisfying dish with Thai flavors, making it a homemade dinner that feels a little extra special without the extra work.

overhead view of crab fried rice in wok with spoon in it

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Fried rice is one of those meals I always have on standby. It's easy, quick, and perfect for using leftovers. So when my husband brought home some fresh claw crab meat, I knew exactly what to do. This crab-fried rice came together fast, and with a few pantry staples and that beautiful crab, it turned into a meal we couldn't stop eating.

If you love fried rice, check out my steak kimchi fried rice.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Base Ingredients (the foundation for the fried rice): Cooking oil for stir-frying, cooked white rice (preferably day-old for best texture)
  • Eggs (for richness and texture): Large eggs, beaten with a pinch of salt
  • Aromatics (for bold, fresh flavor): Fresh ginger (minced), garlic (minced), green onions (white and green parts separated), Thai bird chiles (finely sliced, optional for heat)
  • Seasonings and Sauces (for depth and balance): Fish sauce (for salty umami flavor), hoisin sauce (for a hint of sweetness), soy sauce (for savory depth), ground white pepper (for mild spice)
  • Crab and Fresh Herbs (the star ingredients): Cooked claw crab meat or lump crab meat (use fresh if possible), fresh cilantro (chopped)
  • For Serving (to finish the dish): Lime wedges for squeezing over the top
ingredients for crab fried rice

Tools Needed

  • Large skillet or wok
  • Spatula
  • Cutting board and knife
  • Small prep bowls for organized cooking

How to Make This Crab Fried Rice

Step 1: Gather all your ingredients and prep them. Scramble the eggs and cut all the aromatics.

Step 2: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the beaten eggs and gently scramble until just set. Remove from the skillet and set aside.

eggs scrambled in wok

Step 3: Add another tablespoon of cooking oil. Stir-fry the ginger, garlic, white parts of the green onions, and Thai bird chiles for about 15 seconds until fragrant.

aromatics in wok

Step 4: Add the cooked rice, breaking up any clumps. Stir-fry for 2–3 minutes until heated through.

Step 5: Add the fish sauce, hoisin sauce, soy sauce, and white pepper. Stir well to coat the rice evenly.

rice being stirfried in wok
sauces added to rice in skillet

Step 6: Return the scrambled eggs to the skillet and add the crab meat. Toss gently to distribute the crab without breaking it up too much.

Step 7:  Stir in the green parts of the green onions and chopped cilantro just until they are wilted. Remove from the heat and serve immediately with lime wedges on the side for squeezing over the top.

crab fried rice in skillet

Variations

  • Vegetable Add-Ins: Toss in peas, diced carrots, or chopped bell peppers right after sautéing the aromatics for extra color and crunch.
  • Different Crab: Lump crab meat adds a sweet, delicate flavor. Dungeness crab also works if you can find it.
  • More Heat: Want it spicier? Add extra Thai chiles or a drizzle of chili oil on top before serving.

Why Use Day-Old Rice for Fried Rice?

Day-old rice is drier than freshly cooked rice, which helps the grains stay separate and prevents the fried rice from turning mushy. If you only have fresh rice, spread it on a tray and place it in the fridge to speed up the process. I usually let it sit in the refrigerator for 20 minutes.

Can I Use Lump Crab or Canned Crab?

Yes! Lump crab meat or well-drained canned crab are great options for this fried rice. Lump crab will give you nice pieces and a sweeter flavor, but canned crab works fine, too. If using canned crab, drain it well and gently pat it dry with a paper towel to avoid adding extra moisture to the dish.

crab fried rice in wok

Tanya's Top Tips

  • Prep Everything First: Stir-frying goes quickly, so make sure all your ingredients are chopped and ready to go before you heat the pan.
  • Handle the crab Gently: Add the crab at the end and stir gently to keep the meat in nice, chunky pieces.
  • Taste and Adjust: Always taste before serving. Depending on your preference, you might want to add a splash more fish sauce or a squeeze of lime.

I Hope You Love This Crab Fried Rice!

If you're looking for more delicious seafood or rice recipes, check these out:

  • Crab Cake Sandwich – A crispy, flavorful crab cake tucked into a soft bun with creamy sauce.
  • Cilantro Lime Rice – Light, fresh, and perfect for any meal.
  • Yellow Rice – A savory, vibrant rice dish made with simple pantry ingredients.
overhead view of crab fried rice in wok with spoon in it
Print Recipe
No ratings yet

Crab Fried Rice Recipe

This Crab Fried Rice is a quick, flavorful meal with tender crab meat, savory aromatics, and fluffy rice. It's a simple and satisfying dish with Thai flavors, making it a homemade dinner that feels a little extra special without the extra work.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: entree
Cuisine: Thai
Keyword: crab fried rice
Servings: 4
Calories: 411kcal
Author: Tanya

Ingredients

  • 4 tablespoons cooking oil divided
  • 2 large eggs beaten with a pinch of salt
  • 2 tablespoons minced ginger
  • 2 cloves garlic minced
  • 4 green onions chopped (white and green parts separated)
  • 2 Thai bird chiles finely sliced (optional)
  • 4 cups cooked white rice
  • 1 tablespoon fish sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons soy sauce
  • ¼ teaspoon ground white pepper
  • 1 cup cooked claw crab meat or lump crab meat if preferred
  • ½ cup cilantro chopped
  • Lime wedges for serving

Instructions

  • Heat about 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the beaten eggs and gently scramble until just set. Remove and set aside.
  • Add 1 tablespoon of cooking oil to the skillet. Add minced ginger, garlic, the white parts of the green onions, and Thai bird chiles. Stir-fry for about 15 seconds until fragrant.
  • Add the cooked rice, breaking up clumps, and stir-fry for 2–3 minutes until heated.
  • Season the rice with fish sauce, hoisin sauce, soy sauce, and white pepper. Stir well to combine.
  • Return the scrambled eggs to the skillet. Add the crab meat. Mix thoroughly to distribute all ingredients evenly.
  • Add the green parts of the green onions and cilantro. Stir briefly until just wilted.
  • Remove from heat and serve immediately with lime wedges on the side.

Notes

  • Make sure Everything is chopped and ready before stir-frying.
  • Peas, carrots, or bell peppers are easy add-ins if you want to load the dish more.

Nutrition

Calories: 411kcal | Carbohydrates: 49g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 812mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg

General Tso's Shrimp Recipe (Crispy and Saucy)

by Leave a Comment

This General Tso's Shrimp recipe is bold and full of flavor. The shrimp are crispy, the sauce is sweet and tangy, and everything comes together in about 30 minutes.

general tso's shrimp in skillet

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

General Tso’s chicken is one of my all-time favorite dishes when ordering Chinese food, but I also love it with shrimp. I’ve air-fried General Tso’s chicken, which always turns out crispy and flavorful. That got me hooked on the sweet, tangy, slightly spicy sauce—it just hits all the right notes.

So of course I had to try it with shrimp. This version cooks quickly and has all the flavor I love. It’s a great choice for busy nights when I want something quick and satisfying.

Serve it over white rice and you have the perfect meal.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Shrimp:

  • Shrimp (peeled, deveined, tails off) I prefer to use medium-sized shrimp
  • Egg, salt, cornstarch
  • Canola oil (for frying)

For the Sauce:

  • Vegetable oil
  • Garlic (minced), ginger (minced), green onions (chopped)
  • Light brown sugar, low-sodium chicken broth, low-sodium soy sauce
  • Rice vinegar, sesame oil
  • Cornstarch slurry (cornstarch + water)
  • Dried red chilies (optional)
ingredients for general tso's shrimp

Tools Needed

  • Large mixing bowl
  • Large skillet or wok
  • Measuring cups and spoons
  • Whisk or fork for slurry
  • Tongs or spatula
  • Paper towels for draining

How to Make This Recipe

Step 1: In a bowl, combine cornstarch, egg, and salt. Mix into a batter and coat the shrimp evenly.

shrimp coated in cornstarch and egg

Step 2: Heat canola oil in a large pan over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden and crisp. Remove and drain on a paper towel.

shrimp frying in skillet

Step 3: Sauté garlic, ginger, chilies, and green onions until fragrant. Add brown sugar, broth, soy sauce, rice vinegar, sesame oil, and salt. Simmer for 3 minutes.

Step 4: Stir the cornstarch slurry and pour it into the sauce. Cook until thickened.

sauce in skillet

Step 5: Add shrimp back to the pan and toss to coat. Garnish with extra green onions and sesame seeds.

general tso shrimp in sauce garnished with green onions

Variations for this Recipe

This recipe can be swamped with other proteins for a delicious twist. Here are some options:

  • Swap shrimp for cubed chicken, tofu, or tempeh.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Add veggies like bell peppers or broccoli for extra crunch.

Serving Suggestions

Serve over steamed jasmine rice or fried rice. To balance the heat, add a side of sautéed bok choy, snap peas, or a cucumber salad.

Is General Tso Shrimp Spicy?

Dried red chilies contribute mild to moderate heat to this dish. You can leave them out for a milder version or add red pepper flakes for more kick.

general tso's shrimp on plate with rice

What Is General Tso Sauce Made Of?

General Tso's sauce is a sweet and tangy mix. It includes soy sauce, rice vinegar, sugar, broth, and sesame oil. Aromatics like garlic and ginger add flavor. Cornstarch thickens the sauce, giving it a sticky texture.

How to Use Leftover Sauce

If you have leftover General Tso sauce, save it! It’s great for tossing with roasted veggies, noodles, or even pan-fried tofu later in the week.

Make-Ahead and Storage

You can prep the sauce ahead of time and store it in an airtight container in the fridge for up to 2 days. For the best texture, wait to batter and cook the shrimp until you're ready to eat. Cook the shrimp and assemble them when ready to eat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To loosen the sauce, reheat gently in a skillet over low heat with a splash of water, or use the microwave in 30-second intervals until warmed through.

general tso's shrimp with spoon picking it up

Tanya's Top Tips

  • Don't overcrowd the pan when frying shrimp—work in batches. It takes me two batches to fry all my shrimp in a large 12-inch skillet.
  • Garnish with sesame seeds and green onions for flavor and presentation.
  • Serve it with white rice to soak up all that saucy goodness. 
  • Do not eat the red chillies. They add plenty of flavor, but are crazy spicy.

I hope you love this General Tso Shrimp recipe as much as we do! If you're looking for more Asian-inspired takeout-style meals, try these:

  • Garlic Noodles – Buttery, garlicky noodles are perfect as a side or main. 
  • Mongolian Beef – Sweet, savory, and ready in under 30 minutes. My absolute favorite!
  • Chicken and Green Bean Stir Fry - This is a quick and easy stir fry with tender chicken and crisp green beans tossed in a savory sauce.
general tso's shrimp in skillet
Print Recipe
No ratings yet

General Tso's Shrimp Recipe

This General Tso's Shrimp is crispy, saucy, and packed with sweet, tangy, and slightly spicy flavor. Lightly battered and pan-fried, it's a balanced takeout-style dish. Serve with steamed rice and broccoli for an easy homemade favorite.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: entree
Cuisine: Chinese
Keyword: general tso shrimp, general tso's shrimp
Servings: 4 people
Calories: 631kcal
Author: Tanya

Ingredients

For the Shrimp

  • ½ cup cornstarch
  • 1 large egg
  • ¼ teaspoon salt
  • 1 pound large shrimp peeled and deveined, tail off
  • ½ cup canola oil for frying

For the Sauce

  • 2 cloves garlic minced
  • 1- inch fresh ginger minced
  • ¾ cup light brown sugar
  • ½ cup low-sodium chicken broth
  • ½ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch mixed with ¼ cup water slurry
  • 6 dried red chilies optional, adjust to taste
  • 2 green onions chopped
  • Pinch of salt

Instructions

  • In a large bowl, combine cornstarch, salt, and egg. Mix thoroughly to create a batter. Add shrimp and coat evenly.
  • Heat canola oil in a large skillet or wok over medium-high heat. Fry shrimp in a single layer on each side for 2–3 minutes until golden. Drain on paper towels.
  • Drain excess oil from the pan, leaving 2 tablespoons. Sauté garlic, ginger, dried red chilies, and green onions for 30 seconds.
  • Stir in brown sugar, chicken broth, soy sauce, rice vinegar, sesame oil, and salt. Simmer for 3 minutes.
  • Stir the cornstarch slurry and slowly add it to the sauce. Simmer until thickened, about 2–3 minutes.
  • Return shrimp to the skillet and toss to coat. Garnish with green onions and sesame seeds.

Notes

Adjust the chilies to control the spice level.
Great with jasmine rice, snap peas, or bok choy.
Enjoy your homemade takeout night!

Nutrition

Calories: 631kcal | Carbohydrates: 66g | Protein: 22g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 1980mg | Potassium: 584mg | Fiber: 2g | Sugar: 44g | Vitamin A: 966IU | Vitamin C: 99mg | Calcium: 130mg | Iron: 2mg

Crab Cake Sandwich

by Leave a Comment

This crab cake sandwich features a tender crab cake patty that has been perfectly pan-seared to golden-brown perfection. Tucked inside a toasted bun and layered with crisp lettuce, juicy tomato slices, and tartar sauce.

crab cake sandwich on a plate

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

As much as I love crab cakes, I had to share one way I love to enjoy them...in a sandwich. I remember the first time I tried this, I was blown away by how the flavors came together. I stack mine high with crisp lettuce, tomato, and a big spoonful of my homemade tartar sauce or bold remoulade. Both recipes are on the blog if you need them! 

Serve it with a side of my creamy coleslaw or oven-baked fries, and you’ve got a meal that always hits the spot.

A Quick Look at the Ingredients You Will Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Crab Cakes: Lump crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh lemon juice, finely crushed saltine crackers, salt and freshly ground black pepper, unsalted butter, vegetable oil

For the Sandwiches: Brioche or potato buns, tartar sauce (store-bought or homemade), lettuce (Romaine, Bibb, or Iceberg), tomato slices, butter (for toasting buns), lemon wedges for serving

Tools Needed

  • Mixing bowl
  • Measuring spoons and cups
  • Large skillet or nonstick pan
  • Spatula (preferably a fish spatula)
  • Plate or baking sheet (for chilling patties)
  • Knife and cutting board

How to Make Crab Cake Sandwiches

Step 1: In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers. Season with salt and pepper to taste. Mix carefully to maintain the lump texture of the crab meat.

crab cake ingredients mixed in bowl

Step 2: Divide the mixture into 4 equal portions and shape each into a patty, about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.

crab cakes formed into patties

Step 3: Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet.

crab cakes being seared in a skillet

Step 4: In the same skillet, melt 1 tablespoon of butter over medium heat. Toast the cut sides of the buns until golden brown, about 1-2 minutes.

Step 5: Spread tartar sauce, or remoulade sauce, on the bottom half of each toasted bun. Add a leaf of lettuce, a tomato slice, and a crab cake. Top with the remaining bun halves. Serve immediately with lemon wedges and extra tartar sauce on the side.

crab cake sandwich with crab cake showing on sandwich

Storage & Make-Ahead Tips

Make Ahead: Form the crab cake patties up to 24 hours in advance. Cover and refrigerate—they’ll hold together better when cooked.

Storing Leftovers: Cool cooked crab cakes completely, then refrigerate in an airtight container for up to 3 days. Store buns and toppings separately to avoid sogginess.

Freezing: Uncooked: Freeze formed patties on a lined tray until solid, then transfer to a freezer-safe bag (with parchment between layers). Freeze up to 2 months. Thaw overnight before cooking.

Cooked: Cool, wrap individually, and freeze for up to 1 month. Thaw overnight, then reheat in the oven.

Reheating: Warm in a 350°F oven for 10–15 minutes or in a skillet with butter. Microwave only if needed—it can make them soft.

crab cake sandwich cut open to show inside of sandwich

Tanya's Top Tips

  • Refrigerating the formed patties for at least 30 minutes helps them hold together better during cooking. This will make your crab cake sandwich stay together.
  • Invest in the best lump crab meat you can find. It's the star of the show and worth the splurge.
  • Make sure your pan is hot enough before adding the crab cakes to achieve that perfect golden crust.
  • If you prefer, you can make the crab cakes in the air fryer.

I hope you love these sandwiches as much as we do. Looking for more seafood recipes? Try these out.

crab cake sandwich on a plate
Print Recipe
No ratings yet

Crab Cake Sandwich Recipe

This crab cake sandwich features a tender crab cake patty that has been perfectly pan-seared to golden-brown perfection. Tucked inside a toasted bun and layered with crisp lettuce, juicy tomato slices, and tartar sauce.
Prep Time15 minutes
Cook Time8 minutes
Chill Time30 minutes
Total Time53 minutes
Course: entree
Cuisine: American
Keyword: crab cake sandwich, crab cake sandwich recipes
Servings: 4 people
Calories: 357kcal
Author: Tanya

Ingredients

For the Crab Cakes

  • 1 pound lump crab meat drained, picked over for shells
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh lemon juice
  • ¼ cup finely crushed saltine crackers
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil

For the Sandwiches

  • 4 brioche or potato buns lightly toasted
  • 4 leaves of lettuce Romaine, Bibb, or Iceberg
  • 4 tomato slices
  • ¼ cup tartar sauce store-bought or homemade
  • 1 tablespoon butter for toasting buns
  • Lemon wedges for serving

Instructions

For the Crab Cakes

  • In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers. Season with salt and pepper to taste. Mix carefully to maintain the lump texture of the crab meat.
  • Divide the mixture into 4 equal portions and shape each into a patty, about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.
  • Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet.

For the Sandwich

  • In the same skillet, melt 1 tablespoon of butter over medium heat. Toast the cut sides of the buns until golden brown, about 1-2 minutes.
  • Spread tartar sauce on the bottom half of each toasted bun. Add a leaf of lettuce, a tomato slice, and a crab cake. Top with the remaining bun halves.
  • Serve immediately with lemon wedges and extra tartar sauce on the side.

Notes

  • Form the crab cake patties up to 24 hours in advance. Cover and refrigerate—they’ll hold together better when cooked.
  • Top the sandwiches with your favorite sauce. Tartar, remoulade, or spicy mayonnaise are all great choices. 

Nutrition

Calories: 357kcal | Carbohydrates: 8g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 1787mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 2mg

Maryland Crab Cakes Recipe (with Lump Crab and Minimal Filler)

by Leave a Comment

This Maryland Crab Cakes Recipe is packed with sweet, delicate lump crab meat and just enough binder to hold them together. Pan-seared to golden perfection, they deliver that unmistakable Chesapeake Bay flavor in every bite.

crab cakes on plate with lemon on side

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I deem myself the crab cake expert because every time I go somewhere and I'm able to get crab cakes, I get them. I've had all kinds, but Maryland crab cakes reign supreme. I may be biased because I spent years in Hyattsville, Maryland, as a kid. Or maybe these are just the best crab cakes ever.

Maryland crab cakes have minimal ingredients but focus on the most essential thing: lump crab meat and more crab meat than filler.

This simplicity leads to moist and flavorful crab patties that focus on the flavor of crab.

This recipe focuses on pan-frying the crab cakes, but you could also make crab cakes in the air fryer. Serve these crab cakes with a squeeze of lemon, tartar sauce, or cocktail sauce.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Unsalted butter and vegetable oil - Combined for the perfect pan-searing medium
  • Lump crab meat—Please use lump crab meat for this recipe. Authentic Maryland crab cakes are made with blue crab, known for its sweet, delicate flavor. If you can’t get fresh blue crab meat, refrigerated pasteurized lump crab (often found near the seafood counter) is the next best thing. Avoid claw meat, which is stronger in flavor and often requires more binder.
  • Large egg and mayonnaise - Acts as binding agents to hold the cakes together
  • Dijon mustard, Worcestershire sauce, Old Bay seasoning - The flavor foundation of Maryland crab cakes
  • Fresh lemon juice - Brightens all the flavors
  • Saltine crackers, finely crushed - The traditional Maryland filler that adds just enough structure
  • Salt and freshly ground black pepper - For seasoning to taste

Tools You Will Need

  • Large mixing bowl - For gently combining ingredients
  • Measuring cups and spoons - For precise ingredient amounts
  • Plastic wrap - To cover cakes during refrigeration
  • Large skillet - Preferably non-stick or well-seasoned cast iron.
  • Fish spatula or thin turner - For carefully flipping delicate crab cakes
  • Paper towel-lined plate - For draining excess oil after cooking

How to Make This Maryland Crab Cakes Recipe

Step 1: Prepare the mixture by gently combining the crab meat with egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltines. The key word here is GENTLY – you want to maintain those beautiful lumps of crab meat.

crab cake ingredients mixed in bowl

Step 2: Form the crab cakes into four equal patties, about 1 inch thick. Don't pack them too tightly, or they'll become dense. Refrigerate for at least 30 minutes. This crucial step helps the cakes hold together during cooking.

crab cakes formed into patties

Step 3: Pan-sear with butter and oil until golden brown, about 3-4 minutes per side. The butter adds flavor while the oil prevents burning.

crab cakes being seared in a skillet

Step 4: Serve immediately with lemon wedges and your choice of dipping sauce.

Why Use Saltines Instead of Breadcrumbs?

True Maryland crab cakes use crushed saltine crackers rather than breadcrumbs as the binder. Saltines provide just the right structure while adding a subtle saltiness that enhances the crab's natural sweetness. They also absorb less moisture than breadcrumbs, keeping your crab cakes light rather than dense.

When crushing your saltines, aim for a fine texture, but don't pulverize them into dust. Those tiny bits of cracker help create the perfect consistency.

Make Ahead and Storage Options

Make Ahead: Form patties up to 24 hours before and refrigerate covered with plastic wrap. The extra chilling helps them hold together better.

Storage: Cooked crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, uncooked crab cakes can be frozen for up to 2 months—just freeze them on a baking sheet first, then transfer them to a container with parchment between layers.

Reheating: Warm in a 350°F oven for 10 minutes or in a skillet over medium-low heat with a bit of butter. Avoid microwaving to prevent rubbery texture.

Close up on Maryland crab cakes

Tanya's Top Tips

  • The refrigeration step is non-negotiable. Cold crab cakes hold together much better during cooking.
  • Use a light touch when mixing and forming the crab cakes. Overworking will break up those beautiful lumps of crab.
  • Let the cakes develop a good crust before flipping. Patience is key to preventing them from falling apart.

FAQs

Can I bake Maryland crab cakes instead of pan-frying them?

Yes! Bake at 375°F for 12-15 minutes until golden. They won't develop quite the same crispy crust as pan-fried, but they'll still be delicious with less oil.

What's the best type of crab meat to use if I can't find fresh lump blue crab?

Refrigerated pasteurized lump crab meat is your next best option. Avoid imitation crab altogether - it's processed fish and won't give you an authentic experience.

I hope you love this Maryland crab cakes recipe as much as we do. If you're looking for more seafood recipes to try, check out these favorites:

  • Crab Bisque
  • Air Fryer Crab Legs
  • Salmon Patties
crab cakes on plate with lemon on side
Print Recipe
No ratings yet

Maryland Crab Cakes Recipe

These authentic Maryland crab cakes are packed with sweet, delicate lump crab meat and just enough binder to hold them together. Pan-seared to golden perfection, they deliver that unmistakable Chesapeake Bay flavor in every bite.
Prep Time10 minutes
Cook Time8 minutes
Chilling Time30 minutes
Total Time48 minutes
Course: Appetizer
Cuisine: American
Keyword: crab cakes recipe, Maryland crab cakes
Servings: 4 people
Calories: 310kcal
Author: Tanya

Ingredients

  • 1 pound lump crab meat picked over for shells
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh lemon juice
  • ½ cup finely crushed saltine crackers
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil

Instructions

  • In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers—season with salt and pepper to taste. Be careful not to overmix to maintain the lump crab texture.
  • Divide the mixture into four equal portions and shape each into a patty about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.
  • Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and heated through.
  • Remove from the skillet and drain on a paper towel-lined plate. Serve warm with lemon wedges and your favorite dipping sauce.

Notes

  • Refrigerating the crab cakes before cooking helps them hold together better.
  • To prevent the crab cakes from breaking apart, avoid flipping them too soon. Let them develop a golden crust before turning.

Nutrition

Calories: 310kcal | Carbohydrates: 8g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 1125mg | Potassium: 285mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 282IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg

Creamy Shrimp Bisque Recipe

by Leave a Comment

This elegant shrimp bisque recipe is a velvety soup that balances the sweetness of shrimp with aromatic vegetables and a hint of brandy. The combination of simple ingredients transforms into a restaurant-worthy meal.

shrimp bisque in bowl with shrimp on top

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love a good appetizer soup, and bisques are my absolute favorite. I shared my crab bisque recipe years ago, and it still gets made often around our house. However, crab meat is expensive, so sometimes, I opt for this shrimp version instead.

I've kept the flavors consistent with classic bisque recipes, using brandy and wine to elevate the soup. I quickly make a seafood stock with the shrimp shells for this recipe, which makes the soup taste even better.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Seafood Base: Medium shrimp (peeled and deveined, shells reserved), seafood stock
  • Aromatics & Vegetables: Onion, carrot, celery (all finely chopped), garlic (minced)
  • Flavor Builders: Tomato paste, brandy, dry white wine, paprika, Old Bay seasoning, fresh thyme, bay leaves
  • For Richness: Unsalted butter, olive oil, all-purpose flour, heavy cream
  • Finishing Touches: Lemon juice, salt and black pepper, chopped parsley or chives (for garnish)
ingredients for shrimp bisque

Tools Needed

  • Large heavy-bottomed pot or Dutch oven
  • Medium saucepan (for making shrimp stock)
  • Fine-mesh strainer
  • Immersion blender or countertop blender
  • Wooden spoon and whisk
  • Small skillet (for cooking garnish shrimp)
  • Measuring cups and spoons

How to Make This Shrimp Bisque

Step 1: Make shrimp stock: Heat olive oil and sauté shells until pink. Add water and simmer for 10 minutes—strain and set liquid aside.

shrimp shells in pot after cooking
water on shrimp shells in pot
drained stock with shrimp shells on side

Step 2: Melt butter in a large pot. Sauté onion, carrot, and celery until soft. Add garlic and cook for 1 minute.

Step 3: Add tomato paste and cook 2 minutes. Sprinkle flour over the mixture and stir constantly until incorporated.

vegetables covered in tomato paste and flour cooking in pot

Step 4: Add brandy and wine, scraping up browned bits. Add reserved shrimp stock, paprika, Old Bay, thyme, and bay leaves. Bring to a boil, then reduce to simmer for 20 minutes.

shrimp bisque broth ingredients in pot

Step 5: Remove bay leaves. Blend soup until smooth.

immersion blender in pot of soup

Step 6: Heat the remaining olive oil in a skillet. Sauté the shrimp for 2-3 minutes until just cooked. Reserve 4-6 shrimp for garnish; chop the rest.

cooked shrimp in skillet

Step 7: Add cream to the soup and bring to a gentle simmer. Add chopped shrimp, lemon juice, salt, and pepper.

Step 8: Serve in bowls, garnish with chives, parsley, and reserved whole shrimp.

shrimp bisque with shrimp on top in pot

Variations

  • Add a pinch of cayenne pepper or a dash of hot sauce for some spice.
  • Replace brandy with cognac for a slightly different flavor profile.
  • If you prefer a chunkier texture, don't blend all of the vegetables - leave some pieces for added texture.

Serving Suggestions

  • Pair with a simple green salad dressed with vinaigrette for a light lunch or dinner.
  • Serve in small cups as an elegant starter for a dinner party.
  • Enjoy with crusty artisan bread or homemade croutons for dipping.

How to Store this Shrimp Bisque Recipe

  • Refrigerator Storage: Shrimp bisque can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat until just heated through, being careful not to boil as this may cause the cream to separate.
  • Freezer Storage: For extended storage, freeze the bisque in airtight containers for up to a month. Thaw overnight in the refrigerator, then reheat slowly on the stovetop.
  • Make-Ahead Option: This bisque improves in flavor when made a day ahead, making it perfect for entertaining. Reheat gently before serving, and add any garnishes at the last minute.
shrimp bisque in bowl with spoon on the side

Tanya's Top Tips

  • This delicious soup is based on homemade shrimp stock. If you don't have time to make it or can't find seafood stock at the grocery store, a little clam juice with water is a good substitute.
  • Avoid boiling the soup after adding the cream to prevent curdling; a gentle simmer is all you need.
  • The bisque tastes even better the next day, so consider making it ahead for company.

I hope you love this shrimp bisque recipe as much as we do. If you're looking for more creamy appetizer soups, try these out:

  • Crab Bisque - My original love and weekend splurge when I'm feeling fancy; worth every penny for that sweet crab flavor.
  • Cream of Mushroom Soup - Nothing like the canned stuff; this homemade version converted even my mushroom-skeptic husband.
  • Zuppa Toscana - Our family's Friday night favorite that disappears in minutes: creamy, savory, and comforting.
  • Creamy Carrot Soup—This recipe convinced my kids that vegetables can be delicious. It's silky smooth and has a touch of ginger.
shrimp bisque in bowl with shrimp on top
Print Recipe
No ratings yet

Shrimp Bisque Recipe

A creamy, elegant shrimp soup with layers of flavor from homemade shrimp stock, aromatic vegetables, and a splash of brandy.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Keyword: shrimp bisque recipe
Servings: 4 people
Calories: 458kcal
Author: Tanya

Ingredients

  • 1 lb medium shrimp peeled and deveined (shells reserved for stock)
  • 2 tablespoons olive oil divided
  • 4 cups water
  • 3 tablespoons unsalted butter
  • 1 medium onion chopped (about 1 cup)
  • 1 medium carrot chopped (about ½ cup)
  • 1 stalk celery chopped (about ⅓ cup)
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • ¼ cup all-purpose flour
  • ¼ cup brandy
  • ¼ cup dry white wine
  • 1 teaspoon paprika
  • 1 teaspoon Old Bay seasoning
  • 3 sprigs fresh thyme leaves stems removed
  • 2 bay leaves
  • ½ cup heavy cream
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste (1 teaspoon kosher salt, ½ teaspoon black pepper recommended)
  • Chopped parsley or chives for garnish

Instructions

  • In a pot, heat one tablespoon of olive oil over medium heat. Add reserved shrimp shells and sauté for 3–5 minutes, until pink and aromatic. Add water and bring to a simmer. Cook for 10 minutes, then strain, discarding the shells. Set shrimp stock aside.
  • In a large pot, melt butter over medium heat. Sauté onion, carrot, and celery for 6–8 minutes until softened. Add garlic and cook for 1 minute.
  • Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the mixture, stirring constantly, to form a roux.
  • Add brandy and allow to reduce slightly, then add white wine, scraping up any browned bits. Pour in the reserved shrimp stock and add paprika, Old Bay, thyme, and bay leaves. Bring to a boil, then reduce to a simmer for 20 minutes.
  • Remove bay leaves. Blend the soup until smooth using an immersion blender or carefully in a blender in batches.
  • Heat the remaining tablespoon of olive oil over medium-high heat in a separate skillet. Add shrimp and sauté for 2–3 minutes until just cooked through. Remove from heat. Set aside 4-6 whole shrimp for garnish; roughly chop the remaining shrimp.
  • Stir heavy cream into the blended soup and bring to a gentle simmer. Add chopped shrimp back to the soup, warming through for about 1 minute.
  • Finish with lemon juice and season with salt and pepper to taste. Serve garnished with whole seared shrimp and parsley or chives.

Notes

  • Shrimp bisque can be stored in the refrigerator for 3 days. Reheat gently on the stove. For more extended storage, freeze in airtight containers for up to a month. Thaw in the refrigerator before reheating.
  • For an elegant touch, serve the bisque in shallow bowls and sprinkle with Parmesan cheese.

Nutrition

Calories: 458kcal | Carbohydrates: 15g | Protein: 3g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 106mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3678IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg

Raspberry Vinaigrette Recipe (Vibrant & Tasty Dressing)

by Leave a Comment

This bright and tangy raspberry vinaigrette recipe uses fresh berries for a luxurious homemade dressing. The sweet-tart raspberry flavor blends perfectly with olive oil and vinegar, creating a beautiful ruby-colored addition to any salad.

raspberry vinaigrette in a glass salad dressing bottle

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I've always been a fan of homemade salad dressings, and this raspberry vinaigrette quickly became a staple in my kitchen. The first time I made it was during raspberry season when I had a lot of berries from the farmer's market. Rather than let them spoil, I experimented with a vinaigrette - and I've never looked back!

This dressing has transformed countless salads in my home and always impresses guests.

You'll also want to try my Lime Vinaigrette if you enjoy unique salad dressings.

Ingredients You'll Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • The Base: Fresh raspberries (thawed if frozen)
  • Acids: Red wine vinegar and Lime juice (I really like adding lime juice to my salad dressings when I can)
  • Fat & Emulsifiers: Extra virgin olive oil and mayonnaise
  • Flavor Enhancers: Granulated white sugar, Garlic, and Salt
ingredients for raspberry vinaigrette

Tools You'll Need

  • Blender or food processor
  • Fine mesh strainer (optional, for removing seeds)
  • Measuring cups and spoons
  • Small whisk (if not using a blender)
  • Glass jar or airtight container for storage

How to Make Raspberry Vinaigrette

Step 1: In a small blender or food processor, add the raspberries, extra virgin olive oil, red wine vinegar, lime juice, granulated white sugar, mayonnaise, minced garlic, and salt.

Step 2: Pulse the mixture until everything is well blended and smooth, about 15-20 seconds.

ingredients in a blender before being blended
blended raspberry vinaigrette in blender

Step 3: Sample the dressing and adjust the seasoning with additional salt if necessary.

Step 4: Transfer the dressing to a jar or container and refrigerate until ready to use. Shake well before using to ensure the ingredients are well combined.

raspberry vinaigrette in a glass salad dressing bottle

Flavor Variations

Anyone can make this dressing in so many ways. Here are a few suggestions:

  • Creamy raspberry vinaigrette: Add 2 tablespoons of Greek yogurt or more mayonnaise for a creamier texture.
  • Balsamic raspberry dressing: Substitute balsamic vinegar for red wine vinegar for a deeper, more complex flavor.
  • Strawberry Vinaigrette: Use strawberries in place of the raspberries.

What to Serve with Raspberry Vinaigrette

My favorite way to enjoy this dressing is over a green salad, preferably one made with mild greens like fresh spinach or romaine lettuce. Delicious toppings include grilled chicken, toasted pecans, goat cheese, and fresh raspberries.

You could also toss it with a grain salad featuring quinoa, farro, or couscous or serve it alongside a cheese board as a fruity dip

raspberry vinaigrette being poured onto the salad

How to Store Homemade Raspberry Vinaigrette

  • Refrigeration: Store in an airtight container in the refrigerator for up to 7 days.
  • Shake before use: The dressing will naturally separate, so shake well before each use.
  • Olive oil solidification: If your dressing solidifies slightly in the refrigerator (normal for olive oil), let it sit at room temperature for 5-10 minutes before using.
  • Freezing: While not ideal, you can freeze the dressing in ice cube trays for up to 1 month. Thaw completely and shake vigorously before using.

Tanya's Top Tips

  • If using frozen raspberries, drain any excess liquid after thawing to keep your dressing from becoming watery.
  • For the smoothest texture, pulse in short bursts rather than running the blender continuously. This prevents over-processing and keeps the dressing from becoming too thin.

Common Questions

Can I make this dressing without a blender?

Yes! You can mash the raspberries with a fork and whisk all the ingredients together, but the texture will be less smooth.

Why did my vinaigrette separate while it sat?

Separation is normal for homemade vinaigrettes. Just shake well before each use to recombine the ingredients.

I hope you love this raspberry vinaigrette recipe as much as we do! If you're looking for more homemade dressing recipes, try these out:

If you make this raspberry vinaigrette recipe, please leave a comment below. Your feedback is appreciated!

raspberry vinaigrette in a glass salad dressing bottle
Print Recipe
No ratings yet

Raspberry Vinaigrette Recipe

This vibrant and tangy dressing pairs perfectly with salads featuring greens, fruits, nuts, and cheese.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Sauce
Cuisine: American
Keyword: raspberry vinaigrette
Servings: 6 people
Calories: 179kcal
Author: Tanya

Ingredients

  • ½ cup fresh raspberries thawed if frozen
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon granulated white sugar
  • 1 teaspoon mayonnaise
  • 1 small clove of garlic minced
  • ¼ teaspoon salt or to taste

Instructions

  • In a blender or food processor, add the raspberries, extra virgin olive oil, red wine vinegar, lime juice, granulated white sugar, mayonnaise, minced garlic, and salt.
  • Pulse the mixture until everything is well blended and smooth, about 15-20 seconds.
  • Taste the dressing and adjust the seasoning with additional salt if necessary.
  • Transfer the dressing to a jar or container and refrigerate until ready to use. Shake well before using to ensure the ingredients are well combined.

Notes

  • This raspberry dressing can be stored in an airtight container in the refrigerator for 5-7 days. Make sure to shake it well before each use, as the ingredients may separate while sitting.
  • Besides salads, this raspberry dressing works as a marinade for chicken or can be drizzled over grilled vegetables, adding a fresh and fruity flavor to your dishes.

Nutrition

Calories: 179kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 0.3mg | Sodium: 102mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg

The Perfect Limeade Recipe (Using the Lime Syrup Method)

by Leave a Comment

This delicious, tart, and bold limeade recipe uses simple ingredients but a unique method to make the best drink. The sugar is dissolved in the limes to extract extra flavor, creating a syrup that makes the limeade even more refreshing.

limemade in a glass with straw in it

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Growing up, we always had tons of limes around the house, and a nice refreshing limeade was always one of our designated drinks for gatherings and hot summer days.

I remember watching my grandmother roll the limes on the counter before cutting them to release more juice and how her kitchen would fill with that bright citrus aroma.

Although you can make limeade by squeezing lime juice and adding sugar, this method of making lime syrup by soaking the rinds in sugar is an absolute game changer. It makes the limeade so much more vibrant and complex, pulling out the aromatic oils from the peels that would otherwise go to waste.

If you like this limeade recipe, you'll love this strawberry-basil lemonade too.

Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Limes (about 8-10 medium ones, totaling around 2 pounds)
  • White granulated sugar
  • Cold water
  • Ice cubes
  • Lime slices, for garnish (optional)
ingredients for limeade recipe

How To Make It

Start by thoroughly washing your limes. This is important since we'll be using the peels, and you want to remove any wax or residue.

Roll each lime firmly against the counter with the palm of your hand. This helps to break down the cells inside and release more juice.

Cut the limes in half and juice them, but don't throw away those rinds! Set the juice aside (you should get about 1¾ cups) and cut the rinds into chunks.

limes that have been squeezed and the rinds in a bowl

In a large bowl (use glass, ceramic, or stainless steel - avoid aluminum or other reactive metals), toss the lime rinds with 1½ cups of sugar until thoroughly coated.

bowl of lime rinds covered in sugar

Cover the bowl tightly with plastic wrap and let it sit at room temperature for at least 3 hours, stirring occasionally. This maceration process is where the magic happens!

The sugar draws out the flavorful oils from the lime peels. If you have time, you can let it sit for up to 12 hours for even deeper flavor.

Once the maceration is complete, add the reserved lime juice and 2 cups of cold water to the bowl. Stir well to dissolve any remaining sugar.

limeade being poured into a glass

Pour the mixture through a fine-mesh strainer into a glass pitcher, pressing down on the rinds to extract as much syrupy goodness as possible.

Serve over ice, garnished with fresh lime slices if desired.

limeade in glasses with straws in the glass

Variations to Try

  • Fizzy Limeade: Replace some of the water with sparkling water just before serving for a refreshing bubbly version.
  • Herbal Infusions: During maceration, add a few mint, basil, or rosemary sprigs to the sugar and lime peel mixture. Or add them to the pitcher.
  • Strawberry Limeade: Blend 1 cup of fresh strawberries and add to the finished limeade.
  • Adult Version: Add a splash of white rum or tequila for a refreshing cocktail.

Tanya's Top Tips for Perfect Limeade

  • Choose the Right Limes: Look for limes that feel heavy for their size and have thin, smooth skins - they typically have more juice and less bitter pith.
  • Plan Ahead: The maceration process needs at least 3 hours, so this isn't a last-minute recipe. But the concentrate can be stored in the refrigerator for up to a week!
  • Adjust to Taste: Limes can vary in tartness. After mixing everything together, taste and adjust by adding more sugar or simple syrup if it is too tart or more water or lime juice if it is too sweet.
  • Use a Nonreactive Bowl: Limes' acidity can react with certain metals, particularly aluminum, giving your limeade a metallic taste. Stick to glass, ceramic, or stainless steel.

How to Store Limeade

The beauty of this method is that it creates a concentrated limeade that can be stored in the refrigerator for up to a week. When ready to serve, you can dilute it further with cold water or ice as needed, making it perfect for entertaining.

I hope you love this limeade recipe as much as we do. If you're looking for more refreshing drink recipes, try these out:

limemade in a glass with straw in it
Print Recipe
No ratings yet

Limeade Recipe (Lime Syrup Method)

This delicious tart and bold limeade recipe uses simple ingredients but a unique method to make the best limeade. The sugar sits with the used limes to pull out extra flavor, creating a syrup that makes the limeade even more refreshing.
Prep Time10 minutes
Resting Time3 hours
Total Time3 hours 10 minutes
Course: Drinks
Cuisine: American
Keyword: limeade recipe
Servings: 6 people
Calories: 238kcal
Author: Tanya

Ingredients

  • 2 pounds limes about 8-10 medium limes
  • 1 ½ cups white granulated sugar
  • 2 cups cold water
  • Ice cubes for serving
  • Lime slices for garnish (optional)

Instructions

  • Rinse and scrub the outside of the limes. Roll the limes firmly against the counter to soften the rinds. Halve the limes and juice them, setting the juice aside. You should get about 1 ¾ cups lime juice. Cut the juiced lime rinds into 1-inch chunks.
  • In a large nonreactive mixing bowl, toss the lime rinds with the sugar until thoroughly coated.
  • Cover the bowl tightly with plastic wrap and let it stand at room temperature, stirring occasionally, for about 3 hours (or up to 12 hours for deeper flavor).
  • Add the reserved lime juice and 2 cups of cold water to the bowl. Stir well to dissolve any remaining sugar.
  • Pour the mixture through a fine-mesh strainer into a glass pitcher, pressing down on the rinds to extract as much liquid as possible.
  • Fill glasses with ice cubes and pour the limeade over the ice. Garnish with lime slices if desired.

Notes

  • The limeade concentrate can be stored in the refrigerator for up to 1 week. Dilute with additional water or ice as needed.
  • Taste the limeade before serving. If it's too tart, add more sugar; if too sweet, add more water or fresh lime juice.
  • For a fizzy version, swap some of the water with sparkling water.

Nutrition

Calories: 238kcal | Carbohydrates: 66g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 7mg | Potassium: 155mg | Fiber: 4g | Sugar: 52g | Vitamin A: 76IU | Vitamin C: 44mg | Calcium: 53mg | Iron: 1mg

One-Pot Jerk Chicken and Rice

by 6 Comments

This One-Pot Jerk Chicken and Rice is a flavor explosion your family will love! Tender chicken thighs seasoned with aromatic jerk spices cook on a bed of coconut-infused rice and beans for a complete Caribbean meal that comes together with minimal effort.

jerk chicken and rice in skillet

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I've been making Jamaican jerk chicken and rice and peas forever, but it's taken me a while to make the dish in one pot. Once I made it this way, my family loved it, and it was so much less work.

This recipe takes chicken thighs, sears them to lock in flavor and build it, and then bakes everything together in one pot. All those amazing jerk spices infuse into the rice for a meal that tastes like it took hours but comes together in under an hour!

If you like jerk chicken, you'll love this jerk chicken bowl, too.

Essential Ingredients Needed

  • Protein: Bone-in chicken thighs, skin on for maximum flavor and presentation.
  • Seasonings: Dry jerk seasoning (or wet jerk seasoning), kosher salt, black pepper, fresh thyme sprigs
  • Rice base: Long-grain white rice (rinsed well), red kidney beans (drained and rinsed)
  • Aromatics: Yellow onion (finely chopped), green onions for garnish
  • Liquids: Coconut milk (full-fat for best results), chicken broth or stock, fresh lime for serving
  • Cooking fat: Canola or olive oil
jerk chicken and rice ingredients on a table

Tools Needed

  • Large, heavy-bottomed pot or Dutch oven (with a lid)
  • Cutting board
  • Sharp knife
  • Tongs or spatula (for turning chicken)
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula (for stirring)
  • Foil (if reheating in the oven)

How to Make This Recipe

Prep and season the chicken: Pat your chicken thighs dry and generously season with jerk seasoning, making sure to get underneath the skin for maximum flavor.

Sear the chicken: In a large oven-safe skillet, heat oil over medium-high heat and sear the chicken thighs skin-side down first until nicely browned, then flip and brown the other side. Remove the chicken and set aside.

seasoned raw chicken thighs on glass plate
seared chicken thigs in skillet

Start building flavors: In the same skillet, sauté chopped onions until softened, letting them pick up all those browned bits from the chicken.

Add the rice mixture: Stir in the rinsed rice and toast it for about a minute. Then add the broth, coconut milk, kidney beans, remaining jerk seasoning, and thyme sprigs.

spoon on rice, after liquid adding to skillet

Combine and bake: Nestle the seared chicken thighs back into the rice mixture, cover tightly with foil and bake at 350°F for about 30-35 minutes until the chicken is thoroughly cooked and the rice is tender.

chicken thighs sitting on top of liquid and rice
chicken cooked in skillet sitting on rice and peas

Rest and serve: Let everything rest for a few minutes, then fluff the rice, garnish with green onions and a squeeze of lime juice, and serve while hot!

jerk chicken sitting on top of the rice and peas

Variations

This recipe is great as is, but here are some easy variations to change it up.

  • Protein swap: Try this dish with boneless chicken thighs or breast (same cooking time), shrimp (add in the last 10 minutes of cooking), or even pork for a different twist.
  • Heat level adjustments: If you're sensitive to spice, use less jerk seasoning or try a milder version.
  • Rice alternatives: Try brown rice (you'll need to increase liquid and cooking time).

Serving Suggestions

The perfect sides can take your jerk chicken and rice from delicious to absolutely memorable. Here are some of my favorite pairings:

  • Serve with sweet plantains are an authentic side that balances the spicy chicken with natural sweetness.
  • Cool down the heat with a refreshing tropical beverage like a sorrel drink or a homemade rum punch.

Tanya's Top Tips

  • For this one pot meal, I usually skip a long marination time. However, the chicken can be seasoned and marinated for up to 24 hours in advance if you prefer deeper flavor. Just be sure to cover and refrigerate the chicken until you’re ready to cook.
  • Don't skip searing the chicken! This crucial step helps lock in juices and creates those delicious browned bits that flavor the entire dish.
  • If you don't have an oven-safe skillet, transfer everything to a casserole dish before baking.

Storing and Reheating

To store Jerk Chicken and Rice, let it cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. To reheat, you can warm the chicken and rice together in the oven by covering the dish with foil, adding a splash of water or broth to keep the rice moist, and baking at 350°F (175°C) for about 20-25 minutes, or until everything is heated through.

I hope you enjoy this jerk chicken and rice as much as we do. If you give it a try, please leave a comment below with your results.

jerk chicken and rice in skillet
Print Recipe
4.50 from 2 votes

One-Pot Jerk Chicken and Rice

This One-Pot Jerk Chicken and Rice is a flavor explosion your family will love! Tender chicken thighs seasoned with aromatic jerk spices cook on a bed of coconut-infused rice and beans for a complete Caribbean meal that comes together with minimal effort.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: entree
Cuisine: Jamaican
Keyword: jerk chicken rice
Servings: 4
Calories: 589kcal
Author: Tanya

Ingredients

  • 2 pounds bone-in chicken thighs
  • 2.5 tablespoons dry jerk seasoning divided
  • 1 teaspoon kosher salt divided
  • 1 teaspoon ground black pepper divided
  • 2 tablespoons canola oil or olive oil
  • ½ cup chopped yellow onions
  • 1 cup long-grain white rice rinsed
  • 1 ¾ cups chicken broth
  • 1 cup coconut milk
  • ½ teaspoon ground black pepper or to taste
  • 15.5 oz can red kidney beans rinsed and drained
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme, if fresh is not available
  • 1 chopped green onion for garnish
  • 1 fresh lime for serving

Instructions

  • Preheat the oven to 350°F (177°C).
  • Pat the chicken thighs dry, then season with 2 tablespoons jerk seasoning, ½ teaspoon salt, and ½ teaspoon black pepper. Rub the seasoning on both sides of the chicken and under the skin.
  • Heat canola oil in a large oven-safe skillet over medium-high heat. Sear the chicken, skin side down first, for 4-5 minutes per side until lightly browned. Remove and set aside.
  • In the same skillet, add the chopped onions and sauté for 2-3 minutes until softened.
  • Stir in the rinsed rice, remaining jerk seasoning, salt, and black pepper. Cook and stir for about 1 minute to lightly toast the rice.
  • Pour in the chicken broth and coconut milk and stir. Stir in the red kidney beans and add the thyme sprigs.
  • Nestle the seared chicken thighs on top of the rice mixture. Cover the skillet tightly with aluminum foil and bake for 30-35 minutes.
  • Remove from the oven and let rest for a few minutes before fluffing the rice. Remove the thyme sprig before serving. Garnish with chopped green onions and a squeeze of lime juice right before serving. Serve and enjoy.

Video

Notes

  • Marinating the chicken for at least 2 hours or overnight can deepen the flavor, but it is optional if you're short on time.
  • Rinsing the rice removes excess starch, which can make the rice sticky, helping to achieve fluffier grains.

Nutrition

Calories: 589kcal | Carbohydrates: 40g | Protein: 29g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 990mg | Potassium: 678mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1109IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 4mg