lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Tuesday, April 7, 2009


We had steamed crabs this past weekend~ there is nothing better than fresh backfin meat dipped into vinegar and Old Bay. We had some leftovers, so my dad and I picked about 3 cups worth. This was my on the fly (i.e. what I had in the house) recipe. My usual recipe calls for horseradish, but I am sort of getting bored with it.

My current favorite crab cake is at Reef, it has no filler that I can tell and the quality of the lump crab is so good. They are served with pickled vegetables, which is absolutely amazing. Surprisingly, the crabcakes at Costco are tasty, but I have never purchased them, only tried the free samples. I would rather buy a pound of lump crabmeat and make my own. All crabcakes come with the usual complaining from C about how much the house stinks.

I was almost tempted to make some crabbies with some of the meat, but I was missing the cheese for the recipe. I even had the English muffins!


3 cups fresh crabmeat
1 tablespoon mayonnaise
1 egg, beaten
1 teaspoon parsley
1 teaspoon dry mustard
½ cup crushed Ritz Crackers

Combine all ingredients except crab. Gently fold in crab and form into 4 cakes. Broil crabcakes for 5 to 7 minutes.
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