![]() Makes 6 crab cakes, enough to serve 3 adults as a main course. Serve them with crinkle fries, mashed potatoes or sweet potato fries and corn on the cob for a delicious dinner! Crab Cakes Ingredients: 1 large egg 2½ tablespoons mayonnaise (I like Hellman’s Real) 1½ teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning ¼ teaspoon salt ¼ cup finely diced celery (you’ll need one stalk) 2 tablespoons finely chopped fresh parsley 1 pound lump crab meat** ½ cup panko Canola oil Directions: 1. Line a baking sheet with aluminum foil. 2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage or shells!) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. 3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon. **If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well. Homemade Tartar Sauce Ingredients: 1 cup mayonnaise 1½ tablespoons sweet pickle relish 1 teaspoon Dijon mustard 1 tablespoon minced red onion 1-2 tablespoons lemon juice, to taste Salt and freshly ground black pepper, to taste Directions: Mix all tartar sauce ingredients together in a small bowl. Cover and chill until ready to serve.
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![]() Ingredients •2 cups sliced fresh carrots •2 cups broccoli florets •1 cup sliced celery •1-1/2 cups chopped onion •1/2 cup butter •1/4 cup all-purpose flour •1 can (10-1/2 ounces) condensed chicken broth, undiluted •4 cups whole milk •1 cup of cheddar or marble cheese, shredded Directions •In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside. • In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts). |
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November 2013
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