Oops I should have posted that recipe. Here it is: ORANGE COCONUT CAKE (Ruthanna - Cooking Forum) 1 box Duncan Hines golden butter cake mix 1 can mandarin oranges, including any liquid in the can (11-oz.) 4 eggs 1/ 2 cup cooking oil like Crisco oil Mix together in a large bowl and beat with mixer until oranges have broken up and are distributed through batter, about 4-5 minutes, scraping sides of bowl. Divide batter evenly into 3 greased round cake pans and bake at 325 degrees 20-35 minutes or until done. Remove from oven and set aside on racks to cool. 1 (20 oz.) can crushed pineapple with juice 1 small package INSTANT lemon pudding mix 1 (7 oz.) package sweetened flaked coconut 1 (8-10 oz.) container of Cool Whip (can use low fat but not the fat free) Mix pineapple and pudding mix until smooth in large bowl. Add coconut and mix. Blend in cool whip gently but thoroughly. Assemble cake, spreading a lot of cool whip mixture between layers. Frost sides and top. Chill overnight in the refrigerator. Notes: finished cake can be frozen and then defrosted in the refrigerator. You can also bake it in two pans; just increase the cooking time.

I am going to try this tonite for dinner....cross your fingers for me. I am not a very good cook, but am trying new things. DH is a great cook, but since I am not working, I am trying to ease the burden for him. I have made some homemade cole slaw to go with, and may cut up some tatoes and onions also to bake. Thanks for all your help, I have printed the recipe's and taped it to the inside pantry door with the rest of my new dinner fixes and helpful kitchen hints. Trin

Here's the recipe I usually use, from a friend in Annapolis. It's pretty similar to some of the other recipes posted and is pretty light on the Old Bay. I'd like to try Marilyn's salmon cakes and just happen to have some fresh salmon right now, so maybe tomorrow will be the day. 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 make deviled crab, which would work well in a muffin pan. I first had deviled crab at Gaido's Restaurant in Galveston as a child, and I created my own recipe for it based on memory. It's much spicier than crab cakes, but I also learned that I can substitute other fish in my recipe with good results. I often use canned crab to make deviled crab, and this works very well in my recipe, but I've also made it with canned salmon. I've found good canned crab at Trader Joe's. Here's my recipe, but you can tone it down to make it less apicy: Deviled Crab 16 oz. Crabmeat (Snow crab is fine) 1 tsp Lobster or Crab soup base, optional, or 1/4 tsp salt 3 tbsp butter 2 tbsp olive oil 1/2 large onion, finely diced (approx. 1/4 cup) 3-4 stalks of celery (including leaves) diced 8-10 fresh Serrano chilies, all seeds removed, and minced (or 1 green bell pepper plus 1 Habanero chili) 1/3 -1/2 cup flour 1 tbsp minced fresh thyme 1 tsp minced fresh Thai basil (optional) 1 tsp fish soup base--crab or lobster preferred--dissolved in 1/2 cup water or clam juice 2 tbsp Dijon mustard (or spicy brown mustard) 4 tbsp lemon juice 2 dashes of cayenne (or your favorite hot sauce) 1/8 tsp black or white pepper 1 egg, slightly beaten 2/3 cup fresh bread crumbs, the size of small peas 1-2 tbsp butter, for the crumbs Have all the ingredients ready-mince the onion and celery and set aside together; mince the herbs and chilies separately and set aside. If you are using crab in its shell, remove all the meat first and then put it in a small bowl. Add the optional crab or lobster soup base, if desired. If you can get lobster base, this will improve the flavor the most, but crab or clam base is fine. Adjust the quantity depending on the saltiness of the base. Add 1/4 tsp salt if not using soup base In a medium or large saucepan, melt 3 tbsp butter and add 2 tbsp olive oil. Add the onion and celery and saute for about 3 minutes, or until the onion is all broken up and separated. Add the Serrano chilies and cook another 2-3 minutes. Then add the flour and continue to cook to make a light roux, stirring constantly. Add the herbs and stir to combine. Add the water with soup base (or clam juice), and stir to make a paste and remove from heat. Add the mustard, lemon juice, cayenne, and pepper, and allow to cool slightly. Pour a small amount of the paste into the beaten egg and combine before adding the egg to the paste. Add the crabmeat and stir to combine. Lightly grease a 9"x6"x2" baking dish (or individual ramekins or muffin pan) with olive oil, and add the mixture, leaving about 1/2" space from the top of the pan. Press the breadcrumbs into the top and dot with butter (or drizzle the butter melted) evenly over the top. Broil for 5-7 minutes not too close to the heat or bake at 425° for 6-8 minutes, or until the breadcrumbs are crispy. Serves four as a main course or six as an appetizer. *Note: to make it less spicy, use the one green bell pepper plus two Serrano or jalapeño chilies and omit the hot sauce.