Skip to main content

Crab Cakes

Several years ago a local restaurant advertised crab cakes. They advertised, I asked to go, he said no. They'd advertise more, I'd ask again to go, and he'd say no. This went on for weeks until, finally, I wore him down. We went and I was very disappointed. Perhaps it was because of all the anticipation that I had built up, I'm not really sure but that disappointment prompted me to create my own. My first and most important adjustment would be to omit the red bell pepper. I played around with the recipe and what I came up with and received rave reviews from my toughest critics!!

Ingredients:
2 cans crab meat
1/2 cup bread crumbs (may need more if batter is too wet)
1/2 tsp dry mustard
1/2 tsp old bay seasoning
1 tsp dried parsley
2 tbsp helmans mayonnaise
2 egg whites
 
Directions:
Drain crab meat. Mix all ingredients together and pan fry until golden brown.
Labels:

Comments

Post a Comment

Popular posts from this blog

Fried Ravioli

Benvenuto Giada! I am so excited that Giada is the chef we will be cooking from for the next six months over at I Heart Cooking Clubs!!! She is my absolute favorite celebrity chef. Over the years I've made many of her recipes and can't wait to make more. After browsing through some of her recipes over at the Food Network web site I settled on a simple but oh so delicious recipe of fried ravioli. They were so good! And easy... and GOOD!! Mmmm, just looking at the picture makes me wish I has more. Ingredients: Olive oil, for frying 1 cup buttermilk 2 cups Italian-style bread crumbs 1 box store bought cheese ravioli 1/4 cup freshly grated Parmesan Marinara sauce, heated, for dipping Directions: Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medioum heat until a deep-fry thermometer registers 325 degrees. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Dip ravioli in buttermilk to coat, al...
12 comments
Read more

Cranberry Cake

I'm a little late posting this, but it was a good cake so I wanted to include it. This recipe was the cake selected for December at the Cake Slice Bakers blog. My husband especially loved the tartness of the cake saying it cut the sweetness. I'm tellin' ya it was good! I kept going back for more... Cranberry Cake from Cake Keeper Cakes Ingredients For the streusel : 1 cup sliced almonds 2 Tablespoons unsalted butter, melted 2 Tablespoons light brown sugar, packed For the cake : 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 large eggs 2 cups granulated sugar 3/4 cup butter, melted and cooled 1 teaspoon pure vanilla extract 1 bag (12 oz.) fresh cranberries Directions Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan. Combine the almonds, butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use. Make the cake: Wh...
2 comments
Read more

Mint Brownies

Oh, chocolate mint, how I love thee!! No really, I do!! This is another Mark Bittman recipe to submit to IHCC. At the bottom of his recipes he always includes several "add in" suggestions and so to his basic brownie recipe I chose to add peppermint extract and mini chocolate chips. Brownies are so simple to make and the addition of peppermint and chocolate chips made these irresistible, so irresistible in fact that they just disappeared!!  I wish I would have made more, because I just keep thinking about how good they were… Hmmm, maybe tonight I'll make another batch and add a little almond extract and almonds. Ingredients: 8 tablespoons (1 stick) unsalted butter, plus a little softened butter for the pan 3 ounces unsweetened chocolate, roughly chopped 1 cup sugar 2 eggs 1/2 cup all-purpose flour Pinch salt 1/2 teaspoon vanilla extract 1/2 teaspoon pepperment Directions: 1. Heat the oven to 350°F. Grease an 8- or 9-inch square baking pan with butter or line i...
6 comments
Read more