Ingredients

• 12 large slices white (or sourdough) sandwich bread
• ¼ cup egg substitute (or 1 large egg)
• 4 crab cakes (12–16 oz total)
• 4 tablespoons ghee (clarified butter), divided
• ½ cup yum-yum sauce (or sriracha mayonnaise)
• 2 tablespoons toasted sesame seeds (optional)
• ¼ cup sliced green onions

Steps

1. Remove crusts from bread, then roll each slice out to ⅛-inch thick. Brush egg substitute onto each bread slice; place 2 tablespoons crab cake on lower half of each slice, roll up, and press edge to seal (wash hands).
2. Place 2 tablespoons ghee in large sauté pan; heat on medium-high 4–5 minutes. Place crab rolls in pan (in batches) and cook 4–5 minutes, turning occasionally, until golden and 145°F. Repeat with remaining 2 tablespoons ghee and crab rolls. Place on paper towel-lined plate to drain. Drizzle with sauce; sprinkle with sesame seeds (if using) and green onions. Serve.

Ingredients

• 1 lb fresh (or frozen) Italian sausages
• Nonstick aluminum foil
• 8 oz Monterey (or pepper) Jack cheese
• ¼ cup diced, pickled jalapeños
• 1 cup all-purpose baking mix
• ¼ cup sliced fresh green onions
• 1 tablespoon chunky garlic stir-in paste
• Cooking spray

Steps

1. Thaw sausages, if needed. Line baking sheet with foil. Shred cheese (2 cups); drain jalapeños. Remove sausages from casings (wash hands).
2. Place sausage, cheese, jalapeños, baking mix, onions, and garlic paste in large bowl; combine with electric mixer until thoroughly blended. Roll into 36 (1-inch) balls and arrange on prepared baking sheet (wash hands). Chill 15 minutes (or freeze 10 minutes). Preheat oven to 400°F.
3. Coat poppers with spray; bake 10–15 minutes until browned and 165°F. Serve.

Chef's Tip: Sausage-Cheese Poppers can be assembled and frozen uncooked. To cook from frozen, add 5 minutes to bake time.

Ingredients

• 1 lb baby gold (or red) potatoes
• 3 tablespoons fresh chives (optional)
• 4 oz sharp cheddar cheese
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ cup sour cream
• ¼ cup cream cheese spread
• ½ teaspoon pepper, divided
• ¼ cup cooked bacon pieces

Steps

1. Place potatoes in microwave-safe bowl; cover and cook on HIGH 8–10 minutes until tender. Let stand 10 minutes to cool. Chop chives, if using; cut cheese into ½-inch cubes.
2. Preheat oven to 400°F. Slice ⅛ inch off 1 side of each potato; scoop 1–2 teaspoons flesh from inside, leaving a border and discarding scooped-out potato. Arrange potatoes on baking sheet, then fill with cheese. Drizzle with oil and sprinkle with salt; bake 5–8 minutes until cheese is bubbly. Let stand 10 minutes to cool.
3. Combine sour cream, cream cheese, ¼ teaspoon pepper, bacon, and 2 tablespoons chives until blended. Spoon 1 teaspoon mixture on top of each potato; sprinkle with remaining ¼ teaspoon pepper and 1 tablespoon chives. Serve.