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

Monday, May 5, 2014


There are so many ways that I love crabcakes, on a sandwich, broiled with a lemon wedge on the side, fried drowning in crabcake sauce, I could go on and on and on.  But sometimes you just want a plain fried crabcake and that is where these beauties come in.  I really liked the Panko as a filler, it held up just as well as my usual crushed Saltine crackers.  And Panko is a lot easier than crushing crackers.  Miss F has decided that she loves crab meat after our last crab feast, she kept saying "more crab!"  She is still wary of crabcakes though, but I will win her over one day, I am certain of it. 

1 large egg
3 tablespoons mayonnaise
1 ½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
½ cup panko bread crumbs
Vegetable or canola oil, for cooking

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, and parsley in a large bowl and mix well. Gently fold in the crabmeat and panko. Shape into 4 crab cakes, cover and refrigerate for at least an hour. 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.
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