Ingredients for 12 servings

½ cup mayonnaise
1 Tbsp. spicy mustard
1 tsp. celery salt
2 Tbsp. chipotle hot sauce (I like Tabasco)
2 ½ Tbsp. sweet pickle relish
12 large eggs
Cilantro leaves

Directions

Place eggs in a single layer in a saucepan; add cold water to cover by 3 inches. Bring to a boil; cover, remove from heat and let stand 9 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until it forms a web of cracks and peel under cold running water.

Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a medium bowl with mayonnaise and add relish, mustard, hot sauce and celery salt and mash until smooth

Spoon yolk mixture into egg white halves. Garnish each with a cilantro leaf.

Ingredients for 4 servings

¼ cup chopped fresh flat-leaf parsley leaves
½ cup bread crumbs
¾ lb. fresh, frozen or canned lump crabmeat
1 small chili pepper, seeded and finely chopped (optional)

1 Tbsp. cold water
1 Tbsp. fresh lime juice
1 Tbsp. oil
1 tsp. grated fresh ginger
1 tsp. grated lime peel
1 ½ Tbsp. reduced sodium soy sauce,divided
1 ½ tsp. fish sauce, divided
2 Tbsp. mayonnaise
3 eggs, lightly beaten
3 green onions, finely chopped
3 Tbsp. all-purpose flour
3 Tbsp. chopped fresh cilantro
3 Tbsp. sweet red chili sauce

Directions

Combine red chili sauce, mayonnaise, 1 Tbsp. soy sauce, lime juice, water and ½ tsp. fish sauce in small bowl. Stir in cilantro; set aside.

Combine bread crumbs, eggs, parsley, green onions, remaining ½ Tbsp. soy sauce, lime peel, ginger, remaining 1 tsp. fish sauce and chili pepper in medium bowl; gently stir in crabmeat. Shape into 8 patties, then dust lightly with flour.

Heat oil in large nonstick skillet and cook crabcakes over medium heat, turning once, until done, about 10 minutes. Serve crabcakes with cilantro dipping sauce.

Ingredients for 12 servings

Cake:

¼ tsp. ground ginger (optional)
¼ tsp. ground nutmeg
¾ cup mayonnaise
1 box (18.25 oz.) yellow pudding in the mix cake mix
1 can (8 oz.) crushed pineapple in natural juice, drained
1 cup chopped walnuts or pecans (optional)
2 cups grated carrot
2 tsp. ground cinnamon
3 eggs

Frosting:

1 package (3 oz.) cream cheese, softened
1 tsp. vanilla extract
2 cups confectioners sugar
2 Tbsp. Country Crock® Spread
2 tsp. lemon juice

Directions

Preheat oven to 350°. Grease 13 x 9-inch baking pan; set aside.

Combine cake mix, cinnamon, nutmeg and ginger in large bowl. Beat in mayonnaise, eggs, carrots and pineapple with electric mixer at low speed 30 seconds or until moistened. Increase speed to medium and beat 2 minutes. Stir in walnuts. Evenly spread into prepared pan.

Bake 30 minutes or until toothpick inserted in center of cake comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

For Frosting, beat cream cheese, confectioners sugar, Country Crock® Spread, lemon juice and vanilla in medium bowl, with electric mixer until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake. Garnish, if desired, with additional chopped walnuts.

Ingredients for 12 servings

¼ tsp. baking powder
2/3 cup unsweetened cocoa powder
1 cup mayonnaise
1 tsp. vanilla extract
1 ¼ tsp. baking soda
1 1/3 cups water
1 2/3 cups sugar
2 cups all-purpose flour
3 eggs

Directions

Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans; set aside.

In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.