Last updated: June 04. 2013 5:45PM - 512 Views

Abington Journal File Photo/Elizabeth BaumeisterAnastasia Wardach
Abington Journal File Photo/Elizabeth BaumeisterAnastasia Wardach
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Crab Cakes With Lemon Garlic Aioli


1/4 cup mayonnaise

2 scallions, thinly sliced

1 large egg, lightly beaten

1 tablespoon Dijon mustard

2 teaspoons fresh lemon juice plus wedges for garnish

1 1/2 teaspoons Old Bay Seasoning

1 pound lump crabmeat or claw meat, picked over

1 1/4 cup panko (Japanese breadcrumbs), divided

1 tablespoon thinly sliced chives

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper


Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper . Do not over stir. Divide into 6 equal portions. Form each into 1”-thick patties. Refrigerate for at least 10 minutes. Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Serve alone on lettuce leaves or bread of your choice.

Lemon Garlic Aioli


2 or 3 fresh garlic cloves, peeled and chopped.

Large pinch coarse sea or kosher salt

1 egg yolk, at room temperature

Zest from 1 lemon

1/2 lemon, juiced

2/3 cup pure olive oil (not extra virgin)

1/3 cup extra virgin olive oil

Freshly ground black pepper


Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice , and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you’ve used it all. Finish with pepper and (if necessary) a bit more salt. If you are uncomfortable using raw eggs, combine minced garlic, salt, pepper, lemon juice and zest with your favorite mayonnaise.

Kale Chips


2 pounds washed and roughly chopped kale leaves

2 tbsp. olive oil

1 tbsp. red wine vinegar

1/2 tsp. salt


Toss all of the ingredients in a large bowl. Arrange on a cookie sheet in a single layer. Bake at 350` for 10-15 minutes or until crispy.

Anastasia Wardach, 18, of Clarks Summit, will teach four cooking classes at the Abington Community Library, 1200 W. Grove St. South Abington Township, July 10, 11, 17 and 18 from 6 to 8 p.m.

The classes will focus on teaching teens basic cooking skills and helping them feel more confident in the kitchen. Students entering grades seven through 12 are welcome to register. Classes are free, but registration is requested and there is a limit of 15.

“We want to make them feel confident to cook food they are familiar with in a healthier version and from scratch,” Wardach said.

Wardach and Sandy Longo, the young adults librarian, came up with the concept of a teenager teaching other teens to cook.

“The most difficult part of starting the class was creating the menus. There isn’t an oven at the library, so most things are cooked either on a portable gas burner, microwave or a toaster oven,” Wardach said.

Wardach will work with Italian foods, such as meatballs, homemade garlic bread, cinnamon rolls, fresh butter and marinara sauce at the first class. During the second class she will demonstrate how to cook healthy snacks; class three will focus on sushi and class four, homemade waffles, ice cream and sundae toppings.

This is not the first class Wardach has instructed; she taught teens how to make fresh pasta, pesto and Alfredo sauce in 2012.

“I love teaching, it comes very natural to me. It’s so much fun for me to share what I love with others and seeing that sense of accomplishment on their faces when they tell me they went home and cooked for their family. It’s very rewarding.”

Wardach has worked as a sous chef at St. Mary’s Center, Scranton. There she was trained and worked with Chef John Wiscosky.

Cooking has always been a part of Wardach’s life. She said she would spend days watching Emeril Lagasse and Bobby Flay on the Food Network and has memories of making bread with her mother, Lynne Wardach, and making meals for parties with her father, Paul Wardach. She likes to try new techniques with her cooking, but also keeps it simple with fresh ingredients.

Wardach is currently a student at the Culinary Institute of America, Hyde Park, N.Y., pursing her associate degree. She intends to enter the bachelor program after she earns her associate degree. After culinary school, Wardach would like to travel to Europe and eventually open her own restaurant.

“I love the French bistro style.”

For more information on Wardach’s class at the library call 570.587.3440.

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