crab cakes

-

In large bowl combine:

1/2 cup seasoned bread crumbs
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
2 tsp mayonnaise
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)

Then fold in:

2 cans drained crab 
***drained, flaked and cartilage removed

Divide mixture into eight portions
shape into 2-in. balls

***personally I think they would work
Better if refrigerated for a few hours
At this point.

In a shallow bowl:

1 1/2 cup of bread crumbs

Gently coat each ball in bread crumbs 

In a large nonstick skillet, heat: 

1 tbsp butter 

Place each ball in frying pan
And press down.

Cook until golden brown
3-4 minutes on each side.

"Bon appetit!"

Comments

Post a Comment

Popular posts from this blog

Beer Batter for Fondue

-
Every New Years Eve growing up had us sitting around the kitchen table with two pots of oil, one for veggies and one for meat. Table would be littered with bowls of cubes and chunks of food to be speared and fried. Tradition also had at least two bowls of this batter. 3/4 cup Flour 1/4 cup Corn Starch 1 tsp Baking Powder 2 tsp Salt 1/4 tsp Nutmeg 1/4 cup beer* 2 eggs *Beer can be whatever you have in the fridge. Mix dry ingredients together. Add eggs and beer. Beat until batter is creamy and smooth. Dip sliced franks, shrimp, beef, cubed hard cheese, pineapple and other fruit.
Read more

Leftover Scalloped Potato Soup

-
Want a use for leftover scalloped potatos? Make soup. After a holiday meal I always use up my leftover ham and make scalloped potatoes and ham with brocolli, but this year, I made too much! Now what? Scalloped potato soup... I found this online. 4 cups leftover scalloped potatoes 1 cup cubed ham (optional) **NOTE: I added some leftover bacon(cubed) as well. 4 cups chicken broth 1 tablespoon garlic powder salt and pepper to taste 1 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese Directions Place the scalloped potatoes and ham into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Bring to a boil, and reduce heat to low. This sticks to the bottom of the pot easily, so I heated well and transfered to a crock pot to keep hot. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes. or In crockpot mix liquid and seasonings, throw the leftovers in the crockpot before work so supper is ready ...
Read more

"Debbie's Yelling at Me to Post This" Loaded Baked Potato Soup

-
Okay so I actually made this for work, but when I sent over a sample to my official taste-tester around the corner, she literally yelled at me on the computer to post the recipe! So, Deb, here it is: Loaded Baked Potato Soup 1 Tbsp. butter 1/4 cup chopped white onion 1 tbsp chopped garlic (from a jar is fine) 14 ounces chicken stock 1 cup plus 1/4 cup milk, cream, or some combination of the two (use cream! It makes it sooo yummy) salt and pepper to taste (go heavy on pepper, it makes it!) 2-3 large baking potatoes, cut into 1/2-inch chunks 8 slices bacon, fried crisp and crumbled 1 cup shredded cheddar cheese 3 green onions, diced 1/4 cup sour cream Directions; Melt butter in small saucepan. Add onions and cook for 5 minutes, or until crisp but tender. Add broth, milk or cream, and about 2/3 of the chopped potatoes. Season with salt and pepper. Bring to a boil, stirring constantly. Slightly mush up the potatoes with the back of a spoon. Reduce the heat and simmer until potatoes are ve...
Read more