Darkhorse Saddlery
  • 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
    • Feedback/Website Suggestions

Delicious Crab Cakes

8/3/2013

0 Comments

 
Picture
Picture

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.

0 Comments

Crispy Cheddar Chicken

4/5/2013

0 Comments

 
Picture
Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

0 Comments

    Recipes from our kitchen to yours!

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

    Archives

    November 2013
    August 2013
    June 2013
    May 2013
    April 2013
    March 2013
    September 2012
    April 2012

    Categories

    All
    Camping Fare & Cookouts
    Dips & Condiments
    Frostings
    Main Dishes
    Side Dishes
    Soups & Casseroles
    Sweets & Treats

    RSS Feed

Our Store

Tack Fitting Tips
Consignment Info
Featured Products
In Store Returns
​


​

Our Services

Tack Cleaning & Repair
Saddle Consignment
Delivery & Shipping
​Bulk Purchases

Company

Online Store
Our Locations

Our Blog
​Join Mailing List

Support

Contact Us
About Us
Terms Of Use
​F.A.Q.

Affiliates

DH Web Design


Official PayPal Seal
Picture
​

Picture

Copyright © 2020 Darkhorse Saddlery :: Darkhorse Web Design

Like Us On Facebook!
  • 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
    • Feedback/Website Suggestions