Copycat Recipes

I enjoy making copy-cat recipes. That's those make-at-home versions of those famous dishes we love to order in a restaurant. Some dishes, like a Blooming Onion (or Onion Mum) are NOT worth the effort, and I no longer begrudge Outback Steakhouse $6.95 for one fried onion and some dip! Others are easy and fun to make. Here are a couple we enjoy.


Red Lobster Cheddar Bay Biscuits
2 cups Bisquick
1/2 cups cold water
3/4 cups grated, sharp cheddar cheese
1/4 cup butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Preheat oven to 450ºF. Mix together baking mix, cold water, and grated cheese. Cut biscuits with a cutter, and place onto a greased or parchment paper lined baking sheet. Melt butter and last 3 ingredients together. Brush biscuits with the butter and spices and bake for 8 to 10 minutes. Brush again with butter mixture upon removing from oven. Serve hot.


The Cheesecake Factory Crab Cakes
2 Tbsp. mayonnaise
2 Tbsp. minced green onion (green part only)
2 Tbsp. minced red bell pepper
1/2 beaten egg
1 tsp. minced fresh parsley
1 tsp. Old Bay seasoning
1/2 tsp. yellow prepared mustard
1/4 cup panko (Japanese breadcrumbs)
3 Tbsp. plain bread crumbs (such as Progresso)
1/2 pound lump crab meat
vegetable oil

Mix first 7 ingredients well. Stir in bread crumbs. Gently fold in crab meat. Shape into patties. Fry in ¼” oil in nonstick skillet. Drain on paper towels. Serve w/ remoulade sauce, below.

Below is my favorite Remoulade Sauce. This is a white sauce, as opposed to a red one. Great to marinate cooked shrimp in for salads, or to use as a dip for seafood.

Remoulade Sauce
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onions, white and green parts
1/4 cup finely chopped celery
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice + zest of 1 lemon
1 teaspoon coarse-ground mustard
few dashes Tabasco to taste
Kosher salt to taste

Mix well and refrigerate.