06.24.08
Posted in crab, seafood
at 5:37 pm
This is my version of the Traditional Maryland Crab Cake. Tim enjoys them. But says the ones I made the other day were better. I think he liked the buttery flavor of the Ritz Crackers that I used in that recipe. So give this one a try and let me know what you think. If you compare the two let me know which you think is best. I would love to hear from ya’ll.
Traditional Maryland Crab Cakes:
1 pound backfin crab meat
1 green onion chopped fine, including the tops
2 teaspoons parsley chopped fine or dried
½ cup bread crumbs
2 eggs
¼ cup mayonnaise
1 teaspoon Old Bay Seasoning
½ teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Carefully remove all cartilage and shell from crab meat. In a bowl, mix together eggs, mayonnaise, Old Bay Seasoning, white pepper, Worcestershire Sauce, onion, parsley, and dry mustard. Add crab meat, mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees for 2 to 3 minutes until golden brown, or saute in a frying pan with a little butter(never Margarine) for 5 -7 minutes on each side. Crab cakes can also be broiled for a few minutes on each side until golden browned.
Hope to see ya’ll real soon>
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06.22.08
Posted in crab, seafood
at 3:13 pm
This is a recipe I just came up with today. Tim and I went crabbing and I steamed the crabs as soon as we got home which was around 1 am. We picked the crabs this afternoon.Tim could not believe that I had never picked a crab before. So he was very calm and patient with me as I learned to pick the crabs. I personally would rather buy the crab meat than to pick it but Tim says that takes all the fun out of it. But that is his opinion not mine.
Maryland Crab Cakes 1:
1 pound fresh lump crab meat
1 cup low-fat mayonnaise
1 tablespoon Dijon
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
7 – 10 RITZ crackers, crushed
2 tablespoons fresh minced parsley
Put crab meat in bowl. Mix rest of ingredients and add to crab meat. Chill for 2 hours. Form into 6 to 8 cakes. Place on buttered sheet pan and bake at 450 degrees until golden brown. Or fry in butter not margarine for 5 – 7 minutes on each side.
Tim really enjoyed these for lunch today. So I hope ya’ll give them a try and let me know what ya’ll think.
See ya’ll soon.
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06.20.08
Posted in appetizers
at 12:40 pm
This is another recipe I learned while married to my Ex Husband as he was from Israel. My boys and their friends sure loved them as kids.
Israeli Cucumber Pickles :
12 to 16 small cucumbers, about 5 inches long
4 large cloves of garlic cut in half
1/8 teaspoon coriander seed
2 bay leaves, crushed
1/2 teaspoon black peppercorns
1/4 teaspoon mustard seed
1 dried red hot pepper
1 1-inch piece of crystallized ginger
1/2 stick cinnamon
6 cardamom pods
4 cups of water
1/2 cup distilled apple cider vinegar
3 Tablespoons coarse, kosher salt
2 1-quart jars
Slice the cucumbers into 1/4-inch pieces and discard the ends.
Place the cucumbers in two wide-mouthed quart jars.
Combine all of the spices and lightly crush with a mortar and pestle or the back of a spoon.
Bring the water to a boil in a stainless steel, glass, or enamel saucepan.
Add the vinegar and salt and stir with a rubber spatula until the salt dissolves. Add spices simmer for 5 minutes.
Pour the hot liquid evenly into the jars.Try to make sure spices are divided evenly between the jars.
Let the mixtures cool on your counter for about one hour and then seal them with the jar lids. Shake the jars upside down 2 times to combine the spices with the liquid.
Place the jars in a closet or another cool dark place for 2 days. During this time the pickles will soften and be preserved by the saline solution, and the flavors will all meld beautifully.
Serve and enjoy. The boys and their friends would eat them right out of the jar. They wouldn’t stop till the jar was empty.
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