Recipe Sharing Thursday!

Thursday, July 3, 2008
I hereby declare Recipe Sharing Thursday!

Mostly because I need some new ideas for my own menus, but at least I'm going first. I really need some interesting casserole recipes - hint, hint. But no Moose Lips. Just sayin'.

Maryland Crab Cakes

1 lb drained crab meat (blue crab is best)
1 tsp Old Bay seasoning
1/4 tsp salt
1 T mayonnaise
1 T Worcestershire sauce
1 T chopped parsley or 1 tsp dried parsley
1 tsp onion flakes (optional)
1 T baking powder
1 slice white bread, broken into small pieces
1/4 C milk
1 egg, beaten
3 T oil

Break up bread and moisten with milk. Add crab meat, Old Bay seasoning, salt, mayonnaise, Worcestershire sauce, parsley, onion flakes, baking powder and beaten egg. Shape into 4 patties, 1/3 inch thick. Fry in heated oil, or broil by spraying boil sides with oil, then broil 5 minutes on each side.

Cook's note: If you don't have access to fresh crab, I've used the Blue Star blue crab meat that comes in the foil pouch, and it's an acceptable substitute.

Cook's note 2: I use fine bread crumbs rather than a slice of bread. It makes each cake more crabby. And we all know how much I like being crabby.

10 comments:

Nathan said...

I usually include some spicy mustard as part of the binder.

And is it ok if I do Recipe Sharing Thursday on Saturday?

Jim Wright said...

That's almost exactly the same recipe I use, and you're right, they are most excellent.

And since we're talking about seafood cakes, here's a simple one for Salmon Cakes

1 can RED salmon (pink is dog food, seriously), drained (into the cat dish if you're feeling generous)
1 egg
2-3 tblspn mayo
2 tblspn dijon mustard
1 cup of Stovetop Stuffing (chicken flavor)
dash of Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp Old Bay

Mix it all together. The mix shouldn't be too wet or too dry and it should hang together. Form into patties, you should get about six 5" cakes. Dredge each cake in bread crumbs or flour and fry on a hot griddle in olive oil until golden brown on each side.

Serve with homemade tarter sauce:

1/2 cup mayo
1 tblspn Dijon mustard
2 tsp dill weed (fresh chopped or dried)
2 tsp tarragon (dried)
1 tsp parsley (dried)
dash of celery seed
dash of Worcestershire
dash of black pepper
dash of paprika
2 tsp lemon juice
4 finely chopped dill pickles (Clausen Mini Dills)
2 tblspn finely chopped small white onion.
(I chop the onion and pickle together in a small food processor)

Mix all together and let sit in the fridge for at least one hour, longer is better. Sauce will thicken and the flavors will blend together.

Janiece Murphy said...

Nathan, I serve it with Chipotle spicy mustard. Yum.

And thanks, Jim!

Jeri said...

I just realized that I don't really cook much during the summer. I just char things over open flame. Lazy, huh!

Last year, I resolved to learn how to make juicy grilled chicken breasts. Here's a quick half-hour marinade recipe, adapted from Cooks' Illustrated, that does the trick.

Pound 4 chicken breasts until of even thickness. 1/2" is ideal - I usually give up at about 3/4". Put in gallon ziplock bag and set aside.

Mix together:

4 cloves garlic, minced
1 tsp sea salt
1 tbsp dijon mustard
1/4 c lemon juice
1/2 c olive oil
2 tsp of an aromatic herb - I like either rosemary or thyme with this

Beat together with a fork until well blended.

Pour over chicken breasts in ziplock bag, mix until well distributed. Marinade for 1/2 to 1 hour, turning occasionally.

Grill over medium flame until no pink remains.

(Lime and cilantro are a nice combination too.)

Tania said...

I like breakfast for dinner, so here's an easy one:

Overnight/While at Work French Toast

For the french toast:
1/4 cup (1/2 stick) butter, room temperature
12 3/4-inch-thick French bread slices (challah works well too)
6 eggs
1 1/2 cups milk
1/4 cup sugar (optional)
2 tablespoons maple syrup (optional)
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar

Spread butter over bottom of heavy large baking pan (a 13x9x2 works in my house, use what you've got) with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight (or while you're at work).

Preheat oven to 400°F. Bake bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately with syrup, jam, butter, whatever your condiment of choice happens to be.

Sausage or bacon on the side is always nice.

Janiece Murphy said...

Thanks, Tania. We're a "breakfast for dinner" kind of group, too.

And thanks for not including "moose lips" in your recipe choice.

Tania said...

Hey, if you'd asked for something involving offal, I'd help you out. Moose lips would be a John thing. I'd cook it for him, and try to do a really fine job of it. I might even give it a tast. And I would probably have some peanut butter and toast on hand for me to eat.

Janiece Murphy said...

Hee! I just remember your blog entry about cooking up Moose Offal, which made me laugh.

Tania said...

And that was for John. Who ran off with it, and I did eventually get my loaf pans back, but I still have no idea what it tasted like. Oh well.

I've been smoking salmon for the last three weeks. This weekend I'm using a dry brine. We'll see how it goes...

vince said...

Thanks to all the recipe posters, 'cause now I got new recipes to try. Tania, I've never seen a French Toast recipe like yours - think I'll try that one first.