Eating crab cakes is part and parcel of any trip to Maryland, where you’ll find them fried and served on bread as sandwiches or baked and broiled as a main dish. Here’s a delicious version you can enjoy at home.
1 tablespoon mayonnaise
2 tablespoons melted butter
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
1 package imitation crab or 8 ounces of lump crab
1/2 cup bread crumbs
1 package Simply Organic Ranch Dip Mix
In a large mixing bowl, beat eggs then add next four ingredients. Add in crab meat.
In a separate bowl, blend bread crumbs and Ranch Dip Mix. Add dry ingredients to crab meat mix and stir well.
Shape mix into cakes about 3/4-inch thick and 2 to 3 inches in diameter. Place onto greased baking sheet and bake 10 to 15 minutes on each side.
As an appetizer, offer a choice of tartar, cocktail sauce or a fruit salsa.
Squeeze extra lime juice on crab cakes once baked.
Dig in and saddle up for delicious, well-rounded Ranch flavor. This all-American classic — created by a California dude ranch owner while living in Alaska — is so versatile it can be used as a dip, dressing or ingredient in many recipes.
find more recipes at Katherine’s Corner
What You Need
3 ½ Cups ( 2 cans 14.5 oz.each) chicken broth
1/2 lb potatoes, (peeled and diced)
1 cup baby carrots (cut into 1/4-inch pieces)
1 medium-size onion (chopped)
2 stalks celery (trimmed and diced)
1/2 tsp fresh thyme leaves (chopped)
1/4 tsp Old Bay seasoning
5 ears corn on the cob (husks removed)
1 sweet red pepper (seeded and diced)
1 can (12 oz.) evaporated skim milk
2 Tbsp cornstarch
1/4 tsp salt
1 Cup crab claw meat ( okay to use canned pasteurized crab claw meat)
Crock pot/ slow cooker
Let’s Make It! Combine chicken broth, potatoes, carrots, onion, celery, thyme and Old Bay in a large oval slow cooker. Place corn on the cob on top of vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crab meat into soup and heat through. Serve warm.
Littluns Katie’s blog has recipes too Click Here