Sands:
Sorry I can't help you right now. I'm at my Daughters.
I'll be home tommorrow afternoon.
Lou

Have fun at your daughters Lou ((()))) if you have a recipe when you get home that would be great, if you don't its just nice that you were thinking of us. Enjoy your visit :)

Here's the recipe I usually use, from a friend in Annapolis. I like it because it doesn't have too many ingredients and the flavor of the sweet crabmeat really comes through.

Delicious Crab Cakes
1 lb. crab meat (picked through)
1 teaspoon Worcestershire sauce
1 teaspoon mustard (regular)
1/2 teaspoon Old Bay
2 tablespoons mayonnaise
2 eggs (slightly beaten)
1 teaspoon parsley
2 pieces white bread - no crusts (I pulse it in the food processor, but a blender would probably work, too)

Mix all this together - toss in crab meat last and donÂt overmix. Gently form into individual patties and refrigerate for 1/2 hour prior to frying. Fry in approximately 1/4 inch oil (I use half butter and half oil) about 4 minutes each side (or until nicely browned).

I have this feeling that your mom will want something "familiar" but if you really want to amaze her, try this:

CRAB CAKES, ITALIAN-STYLE

Makes 6

Ingredients

18 ounces fresh lumpy crab meat
6 ounces freshly-grated Parmigiano Reggiano
6 ounces ricotta cheese
1 whole large egg
2 Tbs freshly chopped parsley
1 pinch fresh-grated nutmeg
1 pinch fresh milled black pepper
1 pinch ground dry mustard
1/4 tsp cayenne pepper
3 tsp Béchamel sauce (made from recipe, as follows)
2 Tbs finely chopped fennel leaf
3 medium fresh, peeled, seeded and finely diced
Roma-type tomatoes

Béchamel

2 Tbs butter
1 1/2 Tbs flour
1 cup milk
salt and white pepper to taste

Beurre Blanc Sauce

1 cup white wine
1/2 cup white wine vinegar
3/4 lb butter

Directions

In a bowl, put all the ingredients together except the fennel leaf and diced tomatoes. Combine and form into six balls. Flatten into thick cakes. Place on cookie sheet with waxed paper and chill in the fridge for at least 1 hour.

Fry on medium heat in olive oil on both sides until lightly browned (approximately 5 minutes).

Pour Beurre Blanc sauce on three plates. Garnish each with lettuce and place a crab cake on top. Pour extra sauce on top of cakes. Sprinkle with chopped fennel and diced tomatoes.
Béchamel:

Melt butter. Stir in flour. Slowly stir in one cup milk. Simmer until the sauce thickens (approximately 15 minutes).

Beurre Blanc Sauce:

Combine white wine and vinegar in a saucepan. Reduce liquid by a third and add butter. Simmer until it thickens.

Joe

There was a recipe in my AARP (yes aarp) magazine. It looks very good but have not tried it yet.

Recipe by Pat Conroy the author:

Crab Cakes
Serves 2
1 lb lump crabmeat
1 lemon, divided
Salt and Pepper
1 large egg white
Flour
5 Tbsp butter
2 handfuls baby arugula
Exgtra-virgin olive oil
Champagne vinegar
2 tbsp capers
Put crabemeat in a bowl; pick over for shells
Squeeze 1 wedge of lemon over crab; salt and pepper lightly.
In a small dish, beat egg white until foamy. Pour over carb and mix in.
Using as little flour as possible (1 to 2 Tbsp) form mixture into four crab cakes.
Melt 2 to 3 Tbsp butter in a flat, heavy skillet, until sizzling and just beginning to brown. Carefully add crab cakes. Brown on 1 side until crispy; turn carefully and brown the other side.
While cakes are browning put arugula in a bowl. Drizzle leaves with extra-virgin oil and toss until coated, then sprinkle with champagne vinegar to taste, and toss.
To make a sauce, add remaining 2 tbps butter to the hot skillet, stirring to dislodge any crab bits still stuck to the skillet. When butter begins to brown, squeeze in juice of 1/2 lemon and turn off the heat. Throw in capers and toss.
Divide arugula among 2 plates, top with 2 crab cakes each, pour sauce over all and serve.

Sounds like a good one to me.

Linda

Sands I'm glad to hear that your Mom is going to be coming out of the hospital soon.

Have you considered Crab Imperial to go along with that Filet Mignon? Fresh Garden Salad (which I know is tough at this time of year) and good crusty bread?

I live in Crab Country and there are a trillion Crab Cake recipes but the ones I prefer the most (especially with lump crab meat) are the ones that use very little filler and let the crab shine.

I need to dig up my favorite of the one with less filler but Crab Imperial is very good and impressive with Filet Mignon.

Sands:
Just got back from my Daughters. Had a great time.

I see you have a few good recipes. Italian, Seniors and
a friend in Annapolis.

I'll tell you what we did first. Hell with the CrabCakes.

Sat. Nite
We went to the newer Casino in Chester , Pa. lost some money, Had a good time ?????

Sunday : Went to the Franklin Institute, all afternoon.
Saw 3 shows and walked thru the Exhibits.

One show was in the Fels Planetarium, Planets and Stars.

Another was The Worlds Deepest and Largest Caves and
Caverns.
This included the Grand Canyon, South America and the North Pole, Ice cavrens.
They went down thru small holes and dropped to 300 feet.

You got to be kidding !!!!!!!!!!!!!!

Amazing Photography
The last was a documentary on Bugs and Insects.
Filmed in 3D.
Had you brushing bugs off your clothes.

Oh! OK Sands , I'll put in the recipe for you. XXXXX
Don't forget " Marilyn's Crabcakes "

- - - - - - - - - - - - - - - - -

LOUÂS - Baked Salmon or Crab Cakes

Chopped small , 1/3 cup each of : Onion, Celery , Red Bell Pepper and
Micro wave for 2 minutes. With 2 tbsp of water Let it cool .

In a Bowl , put 1 - 14 ¾ oz. can of Pink Salmon or Crab Meat and
break up larger pieces. ( You can substitute Imitation Crab meat )
Sprinkle with : Black pepper and add:
½ teasp. of Garlic Powder , Onion Powder and ¼ level teasp.of Old Bay Seasoning.
2 level teasp. of Parsley flakes
2 Tablespoons of Parmesan Cheese
½ teaspoon of Mustard
3 heaping tablespoons of Mayonnaise
Fold and Blend this together with the Onions, Celery and Peppers
add: 1 cup of Italian Bread Crumbs.

Beat 1 egg and add 1 teaspoon of Baking Powder, beat well.
Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.)
If the mix is too wet add a little more Bread Crumbs

Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and ¾ inches thick.

You can leave them with a rounded top.

I baked them on a cookie tin , lined with Aluminum Foil, that was sprayed with Pam.

Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and
Broil on Low for 5 minutes or until a Golden Tan.
Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container.

Bon Appetite, LOU

Joe : Send me an email.

These are flattened . They look better rounded.

This recipe was used for the " School of Fishes "

{{gwi:1477616}}

Sands: Do you need help ? ( physical )
I don't think I'm too far from you.
I'd be glad to lend a hand.
Besides, it will be another thing I can add to the
VFW, Comunity Activity List.
I started very young doing things.(I was a Boy Scout!!!!!)
The reason being " I was very young, when I was born "
LOU

Joe - I'm not sure how many more times I can stare at that recipe before I go ahead and make it. Unfortunately it's killing the bank and my cholesterol levels just reading it.

FaidleyÂs World Famous Crab Cakes  Chesapeake Bay Cooking w/John Shields

1 pound jumbo lump crabmeat, picked over
1 cup crushed saltines
½ cup Mayo. (I prefer HellmanÂs)
1 egg
1 TBS. Dijon mustard
1 TBS. Worcestershire sauce
Dash of Tabasco Sauce
Vegetable Oil for frying
Clarified butter
Tartar Sauce

Spread the crabmeat out in a flat pan and sprinkle the crushed saltines over the top.

Mix together the mayo, egg, mustard, Worcestershire, and Tabasco in a small bowl. Pour the mayo. Over the crabmeat and gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Let the mixture sit for 2 to 3 minutes before forming the cakes.

Form the cakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and ¾ inch thick. Do not pack the mixture too firmly. The cakes should be loose as possible, yet still hold their shape. Place the cakes on a tray or platter lined with wax paper, cover, and refrig. For at least 1 hour before cooking.

Pour oil into a heavy skillet to a depth of about 1 ½ inches. Heat the oil and fry the crab cakes, a few at a time, until golden brown, about 4 mins. on each side. Remove with a slotted utensil to paper towels to drain. Or broil the cakes: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 mins. on each side. Or sauté the cakes: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 mins. total cooking time.

Serve at once with Tartar Sauce on the side.

NOTE: This is your basic Crab Cake Recipe in our area using fresh Blue Crab Meat. You can add Old Bay Seasoning or JO Seasoning with this if you choose. The Crab is the star of the show. You donÂt want tons of seasonings to overpower it.

Foodonastump:
Go ahead and do it. Then take another Choles Pill.
LOU

foodonastump:

Don't worry about the bank. sands99 has 3 POUNDS to share. It only takes 1-1/2 pounds to make the recipe.

sands99: do you have foodonastump's shipping address?

Joe

LOL you guys make me laugh *and* give me recipes. How awesome!

Re 3# of crab: I wait ever so patiently until my grocery puts Super Lump on sale for 1/2 price [$14.99] then I buy at least 2! The pastuerization makes for amazing exp dates. I buy full filet mignons on sale for $5/lb [really!] they are cryovac'ed and last a month or better. Otherwise I butcher and freeze 'em.

I love all the crab recipes! Crab cakes classic or italian ala Joe all look beyond tasty (any wonder I'm hoarding crab?) I agree Dixie Crab imperial may be the way to complement the FM best. Gotta check with mom and give the options it's her par-tay :)

Lou looks like you had a ball I'm jealous! I love the Franklin Inst, any pix from the caves??