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Delicious Crab Cakes

8/3/2013

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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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Broccoli Cheese soup

8/3/2013

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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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    Recipes from our kitchen to yours!

    Some tasty recipes for people, and some for horses! Submissions welcome, share your own home cooked goodness!

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  • Home
  • About
    • About Us
    • Featured Products
    • Tack Fitting Tips & Suggestions >
      • Western Tack Fitting
      • Cleaning Silver Trim
      • English Tack Fitting
      • Australian Tack Fitting
    • Our Services
    • Consignment Terms & Fees
    • Terms Of Service
    • FAQ
    • Shipping Policy
  • Contact
    • Contact Us
    • Request/Suggest A Product
    • Join Our Mailing List
    • Update Your Contact Information
  • Community
    • Local Clubs
    • Community Links
    • Area Events & Gatherings
    • A Bit Of Humor
    • Recipes
  • Blog
  • Contests
    • Facebook Contests
    • Current In-Store Drawing Contests
  • Surveys
    • Take Our Survey
    • Join Our Mailing List
    • Update Your Contact Information
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