Friday, October 4, 2013

Working on the payroll

Working on Payroll
Will run Catching UP! Tomorrow!

Chesapeake Series, Vol. 1

By Terry L. White

A tale of Colonial Maryland

Chesapeake Harvest visits Maryland’s Eastern Shore with the earliest colonists where they battle harsh weather, fever and swarms of mosquitoes to forge a new land.

This is the last month of fall when fresh crabs are available in the markets or at the crab house. We used to get a bushel of Sooks from the crab house every fall. (In addition, to being least expensive, sooks have sweeter meat and some believe make tastier crab cakes.) We'd all sit around the table on the back porch together and pick them out, then make up as  many recipes of cakes as we had crab meat for. We'd cook enough for supper, form the rest into cakes and freeze on cookie sheets. Once frozen, you can easily pick them off the cookie sheets,  then store them loose in large Freezer Bags. Take out as many as you want to cook at a time. As long as the bags are air tight, they will keep in the freezer up to five months..

Terry White's Crab Cakes


1 pound crabmeat, picked free of shells
1/3 cup crushed Ritz or Saltine crackers (Some prefer mashed potatoes)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup Salad Dressing OR Mayonnaise
1 egg
Juice of 1/2 lemmon
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon Old Bay Seasoning
Flour, for dusting
Lard for frying  (Some people prefer Peanut Oil)


In a large bowl, mix together all ingredients, except for the flour and shortening for frying. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with Catsup, mustard, or sauce of your choice.

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