Friday, July 25, 2014

Whoops! and Cool Summer Reading

Whoops! Forgot an ingredient in the Crab Cake Recipe
So here it is again, Corrected!

 Cool Summer Reading!

Set against the backdrop of a historic snowstorm, Snow Escape is the story of one woman’s innocent foray into the world of online dating turned deadly.

Allegra Maxwell is a 30-year old, single school teacher looking for love. Having chosen to use the Internet to meet the opposite sex, she encounters an articulate, prospective beau on the night the biggest blizzard in history is blanketing the Big Apple.


Margaret Adkins's Crab Cakes

Original recipe makes 8 crab cakes
If you've been lucky with the crab net and have a bushel of leftover crabs to pick out, you can make up a lot of these, and freeze them on a cookie sheet, then store them in freezer bags and take out just as many as you need to fry per meal .
  • 1/3 cup tablespoons Ritz Cracker Crumbs
  • 1 tablespoon prepared yellow mustard
  • 3 tablespoons mayonnaise, or to taste
  • 1/3 cup grated red or green peppers from the garden
  • 1/2 sm. onion grated
  • 1 egg, beaten
  •  1 teaspoon parsley flakes
  • 1 tbsp. Old Bay seasoning
    if you live in an area where Old Bay is not available, you can substitute curry powder.
  • 1 pound cooked crabmeat, flaked
  • Lard for for frying *

    *Health conscious folks can fry these in vegetable oil, but this is my mother's recipe and Mama always used Lard and if you try it you will understand why. 


  1. In a medium bowl, stir together the Ritz crumbs, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
  2. Heat the lard about 1/2 in. deep in a large skillet over medium to medium-high heat. There should be enough to reach half way up the sides of the crab cakes. When the fat is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.

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