Enjoy the taste of Maryland with these delicious Maryland Style Crab Cakes. Made with lump crab meat and seasoned with Dijon mustard, Worcestershire sauce, and Old Bay seasoning, these crab cakes are bursting with flavor. They're held together with almond flour and egg, making them keto-friendly and perfect for anyone following a low-carb lifestyle. Serve them as a mouthwatering appetizer or as a main dish for a seafood feast!

Ingredients: 1 lb lump crab meat. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/4 teaspoon Old Bay seasoning. 1/4 cup almond flour. 1 tablespoon chopped parsley. 1 egg, beaten. 1 tablespoon lemon juice. 1 tablespoon avocado oil, for frying.

Instructions: Put the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, almond flour, chopped parsley, beaten egg, and lemon juice in a large bowl. Mix everything together well. The crab mixture should be split into 4 equal parts. Each part should be shaped into a round patty. In a pan, heat the avocado oil over medium heat. Place the crab cakes carefully in the pan. Cook for three to four minutes on each side, or until golden brown and hot all the way through. Take the crab cakes out of the pan and put them on a plate with paper towels around it to soak up any extra oil. When the crab cakes are done, serve them hot with your favorite dipping sauce or lemon wedges.

Prep Time: 10 minutes

Cook Time: 10 minutes

These Pastrami Sandwiches in the Slow Cooker are a tasty take on the traditional Reuben sandwich. The beef brisket is slow-cooked to perfection with a tasty mix of spices, which makes it very tender and tasty. It makes a great sandwich when put on rye bread with Swiss cheese, sauerkraut, and Dijon mustard on the side.

Ingredients: 2 pounds of beef brisket. 1 cup of beef broth. 1 onion, sliced. 2 cloves of garlic, minced. 1 tablespoon of black peppercorns. 1 tablespoon of coriander seeds. 1 teaspoon of yellow mustard seeds. 1 teaspoon of smoked paprika. 1/2 teaspoon of kosher salt. 1/4 teaspoon of ground cloves. 8 slices of rye bread. 8 slices of Swiss cheese. Dijon mustard for serving. Sauerkraut for serving. Butter for toasting the bread.

Instructions: In a slow cooker, combine the beef brisket, beef broth, sliced onion, minced garlic, black peppercorns, coriander seeds, yellow mustard seeds, smoked paprika, kosher salt, and ground cloves. Cover the slow cooker and cook on low for 8-10 hours or until the beef is tender and easily shreds with a fork. Once the beef is done, remove it from the slow cooker and shred it using two forks. Set aside. Preheat a griddle or large skillet over medium heat. Butter one side of each slice of rye bread and place them butter-side down on the griddle or skillet. On four of the bread slices, layer Swiss cheese, shredded pastrami, and sauerkraut. Top each with another slice of rye bread, butter-side up. Grill the sandwiches on both sides until the bread is toasted, and the cheese is melted. Serve hot with Dijon mustard on the side. Enjoy your Slow Cooker Pastrami Sandwiches!

Prep Time: 15 minutes

Cook Time: 480 minutes

Mom's Macaroni Salad is a classic and well-liked dish that's great for any event, like a picnic or a barbecue. There are lots of fresh vegetables in this creamy and tangy pasta salad, and a hint of Dijon mustard gives it an extra tasty kick. This recipe will make you miss home and is sure to please everyone!

Ingredients: 2 cups elbow macaroni. 1/2 cup mayonnaise. 2 tablespoons white vinegar. 1 tablespoon Dijon mustard. 1/2 cup chopped celery. 1/2 cup chopped red bell pepper. 1/4 cup chopped red onion. 1/4 cup chopped fresh parsley. 1/4 cup sliced black olives. Salt and pepper to taste.

Instructions: Cook the elbow macaroni according to package instructions until al dente. Drain and let it cool. In a large mixing bowl, whisk together mayonnaise, white vinegar, and Dijon mustard to create the dressing. Add the cooled macaroni, chopped celery, chopped red bell pepper, chopped red onion, chopped fresh parsley, and sliced black olives to the bowl with the dressing. Gently toss all the ingredients together until they are well coated with the dressing. Season the salad with salt and pepper to taste. Adjust the seasoning as needed. Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the delicious flavors of Dijon and Herb Pork Loin, a great recipe that combines the richness of pork with the lovely smell of Dijon mustard and fresh herbs. Great for a tasty and filling meal.

Ingredients: 2 pounds pork loin. 2 tablespoons Dijon mustard. 1 tablespoon olive oil. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh thyme, chopped. 4 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper, freshly ground.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper to a small bowl. Mix the ingredients together. Rub the pork loin all over with the Dijon and herb mixture, making sure it covers the whole thing. Toast the pork loin and then put it in a roasting pan or on a baking sheet. Roast in an oven that has already been heated for 25 to 30 minutes per pound, or until the internal temperature reaches 145F 63C. Let the pork loin rest for about 10 minutes after taking it out of the oven before cutting it. Cut the pork loin into the pieces you want and serve it with your favorite sides. Enjoy this tasty Dijon and Herb Pork Loin that is full of herbs!

Prep Time: 15 minutes

Cook Time: Varies based on weight

A delicious and flavorful side dish featuring crisp green beans coated in a creamy Dijon mustard and tahini sauce.

Ingredients: 1 lb fresh green beans, trimmed. 2 tbsp Dijon mustard. 2 tbsp tahini. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: After blanching the green beans for two to three minutes in boiling water, put them in an ice bath to finish cooking. To make the sauce, combine the tahini, olive oil, minced garlic, and Dijon mustard in a small bowl. Add pepper and salt for seasoning. Heat the sauce in a big skillet over medium heat until it begins to bubble. Toss the blanched green beans in the skillet to ensure that the sauce coats them evenly. Cook the beans for a further two to three minutes, or until they are thoroughly heated. Spoon the Dijon Tahini Green Beans onto a platter, sprinkle with finely chopped fresh parsley, and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Ultimate Grilled Pork Chops will help you get better at grilling. Soy sauce, Dijon mustard, and spices are mixed together to make a tasty marinade for these chops. They are juicy, tender, and full of smoky goodness from the grill.

Ingredients: 4 bone-in pork chops. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons Dijon mustard. 3 cloves garlic, minced. 1 tablespoon brown sugar. 1 teaspoon paprika. 1/2 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/4 teaspoon cayenne pepper. Salt to taste.

Instructions: To make the marinade, mix the soy sauce, olive oil, Dijon mustard, brown sugar, paprika, black pepper, dried thyme, and cayenne pepper in a bowl with a whisk. Put the pork chops in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Make sure the chops are well covered. Put it in the fridge for at least two hours, or overnight for the best taste. Warm up the grill over medium-high heat. Take the pork chops out of the marinade and sprinkle them with salt. Let any extra marinade drip off. For about 5 to 7 minutes on each side, or until the internal temperature reaches 145F 63C, put the pork chops on the grill. The chops may need more or less time to cook depending on how thick they are. After cooking the pork chops, let them rest for a few minutes. This helps the juices stay in, so each bite is juicy. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 15 minutes