Crab Cakes

I will admit I have never had crab cakes until now. When crab cakes are competing with mozzarella sticks on a menu, the cheese will always win. Now, I do like seafood. My son loves seafood so when I heard crab cakes were one of my Mother-in-laws favorite food, I had to make them. I was surprised how easy they were to make. I did research several recipes which called for some condiments which I would have never imagined combining with seafood. I wanted my crab cakes to taste like crab so I kept these crab cakes pretty simple. I liked them but my son, well he loved them.

Crab Cakes
1 lb. crab meat
2 Tbsp mayonnaise
2 tsp Old Bay Seasoning
1 Tbsp fresh Parsley, chopped
1 egg, beaten
2 Tbsp fresh lemon juice
32 Town House crackers, crushed
1/4 cup vegetable oil

Directions: 

1. In a large bowl, combine the crab meat, mayonnaise, seasoning, parsley, egg, and fresh lemon juice. Mix well.
2. Add half of the crushed crackers to the mixture and mix until incorporated.
3. On a plate, evenly spread out the remaining crushed crackers.
4. Form the crab meat mixture into patties.
5. Press the crab meat patties into the crushed crackers. Coat both sides.
6. In a large pan, heat the vegetable oil over medium heat.
7. Once the oil is hot, carefully add the crab cakes into the pan.
8. Cook the crab cake until golden for about 4 minutes.
9. Carefully, turn the patty over and cook the other side of the crab cake until golden brown.
10. Removed from the pan and place on a paper towel lined plate.
11. Serve immediately.

Recipe Jen of Sweet Morris.

Two years ago.........................I made Asparagus with Lemon and Thyme.

Did you already know............
-Crabs have ten legs.
-Crabs can regrow a lost leg.
-Crab's teeth are located in their stomach.

Crab Rangoon

Are you scared yet? Are you scared of all this fried food? I don't like to make a lot of fried foods. I refuse to buy a deep fryer but we have a cotton candy machine. We know what is important in this house, right?

If you are going to fry, you might as well make more than one recipe like the Sausage Dumplings. I don't keep the grease since I don't want to encourage it in our daily meals. We make these recipes once a year or every other year even if my oldest would make these monthly, weekly, or even daily. They have a soft, creamy filling with a crisp shell. Oh, they are so delicious that I'm glad we rarely make them. If you like the restaurant versions, you will really like these homemade fresh ones.

Crab Rangoon aka Witch's pouches
2 (8 oz.) package of cream cheese, softened
2 scallions, chopped finely
1/2 cup of crab meat or imitation crab meat
1/2 tsp sugar
1 package of wonton wrappers
2 cups vegetable oil

Directions:

1. In a large bowl, mix the cream cheese, scallions, meat, and sugar.
2. Place 1 Tbsp of the filling in the center of the wonton wrapper.
3. Lightly dampen finger with water and dampen the edges of the wonton wrappers with finger.
4. Fold the wonton wrappers so the opposite corners touch. Press down firmly to seal.
5. Heat the oil in a large pot over medium heat until the back of a wooden spoon bubbles.
6. Gently add the crab rangoon into the hot oil. 
7. Fry each side for about a minute or until golden brown before flipping.
8. When the whole crab rangoon is golden brown, remove from the oil and place on a paper towel covered plate.
9. Allow to cool before serving.

Recipe given to me with permission by Mary.

A year ago I made ..........Cheddar Bay Biscuits (my oldest favorite).

Did you already know...
-Imitation crab meat is surimi seafood.
-Surimi seafood is fish protein from Alaska pollock or Pacific whiting.
-Imitation crab meat has Omega-3.