Always break eggs one at a time in a small bowl before adding to the mixing bowl. If a piece of shell gets in there, it’s easier to remove before adding it to the rest of ingredients.
Keep a regular wooden ruler, like you used in school, in a kitchen drawer. It’s surprising how many times you will need it, from cutting brownie squares to checking the size of your baking pans.
HAPPY NEW YEAR !! This month’s featured recipe is for Mini Crab Cakes, (pictured above). It’s so delicious that your Super Bowl guests will be saying “Touch Down”!
And they’ll want the recipe! Also, for your party “get-togethers”, our easy Spinach & Artichoke Dip, which is from my “Granny’s Taste of Christmas” cookbook….
We hope you’ll try both of these and make them time and time again! Bon Appetit!!!
Mini Crab Cakes
2 large eggs
1/3 cup mayonnaise
1 tsp. Old Bay Seasoning
1 tsp. salt
½ tsp. black pepper
5 small green onions,
tops removed and finely chopped
½ cup seasoned bread crumbs
(suggest Panko or Vigo)
1 lb. fresh crab meat
(fresh from the seafood market at
your grocery store or a one pound can in the refrigerated section)
In a large bowl, whisk the eggs and mayonnaise together until smooth. Add the Old Bay Seasoning, salt & black pepper and sliced onions, whisking until well blended. Fold in the bread crumbs and crabmeat. Shape into small round patties, about 2 inches across, placing on a large plate or platter in a single layer. Cover with plastic wrap and refrigerate for about 1 hr. When ready to fry, pour about 3 tablespoon of oil in a skillet, preferably a non-stick .skillet and sauté about 2 minutes on each side until golden brown. Serve with our fresh Seafood Sauce (below) or your favorite purchased seafood sauce or Tartar Sauce and fresh lemon wedges. Makes about 16, 2-inch crab cakes I sliced some of the green onion tops and sprinkled them on top of the finished cakes for garnish.
Seafood Sauce: 4 Tbsp. catsup, 1 Tbsp. Horseradish, 1 Tbsp. fresh lemon juice, ½ tsp. shallots or chives, a pinch of salt, paprika and cayenne pepper. Mix all together and chill for about 1 hour.
Makes about ½ cup
Spinach & Artichoke Dip
1, 16-oz. container dairy sour cream (2 cups)
1 cup mayonnaise
1, 14-oz. pkg. Knorr vegetable soup dip & recipe mix
1 Tbsp. dry onion soup mix
1, 10-oz. pkg. frozen chopped spinach, thawed & squeezed dry
(Do not cook)
1, 14-oz. can artichoke hearts, drained and finely chopped (I use Reese brand 8-10 small size)
Mix sour cream, mayonnaise, Knorr vegetable dip mix and onion soup mix together. Add spinach and artichoke hearts, stirring until well blended. Be sure spinach is evenly distributed. Chill for 2 hours before serving. Serve with toasted baguette slices or Frito Scoops.
Note: Drained artichoke hearts can be chopped in food processor by pulsing a few times. (short pulses 4 or 5 times!) You can use one 1.8-oz. pkg. Lipton’s Vegetable Recipe Soup & Dip Mix. And for extra flavor, use 2, 6½ oz. jars of marinated artichoke hearts instead of canned.