Crab Cakes with Old Bay Seasoning and Panko Breading
– 1 pound crab meat
– 1 egg
– 1 to 2 cups Panko Breading (depending on moisture content of crab)
– 1/3 cup finely diced red and/or orange bell pepper (no green bells!)
– 1 tbsp finely diced onion (optional)
– 1 tsp salt 1 dash of black pepper (or more if you like it spicy!!)
– 1 to 2 tsp Old Bay Seasoning
– Olive oil and pat of butter for pan frying
Combine 2 parts mayonnaise with 1 part Thousand Island dressing
Combine crab, egg, bell pepper, onion, black pepper, salt and Old Bay Seasoning in a large bowl
Add Panko breading to the mixture, kneading until you can form into patties
Let the patties sit for a few minutes to absorb moisture
Add more breading to the outside of patties if needed
Add olive oil and butter to a skillet (that can be placed in the oven) on med-high heat.
Brown both sides of the crab cakes, taking care not to break them apart when turning them over
Place the pan into the oven under the broiler for 5 to 6 minutes until the crab cakes are a nice golden brown color
Serve immediately with the sauce and lemon wedges
Crab & Swiss on Sourdough or French Bread
– ¾ Cup Fresh Crabmeat
– 1 Cup Grated Swiss Cheese (4 oz)
– ½ Cup Dairy Sour Cream
– 2 Tablespoons Minced Green Onions
– 1 Tablespoon Lemon Juice
– ½ Tsp Worcestershire Sauce
– ¼ Tsp Salt
– 1 8 ½ oz can water chestnuts (drained and finely chopped)
– 1 French or Sour Dough Baguette sliced into 30 slices
In a small bowl, combine flaked crabmeat, swiss cheese, sour cream, onions, lemon juice Worcestershire sauce, water chestnuts and salt; set aside. Preheat oven to 400 degrees. Spoon about 2 teaspoons crabmeat mixture evenly onto each slice of bread. Arrange on an ungreased baking sheet. Bake 10 to 15 minutes until bubbly and slightly browned. Serve hot.
Prepare and bake pastry shell for Quiche in quiche dish or pie pan.
Preheat oven to 350 degrees
– 1 Cup Crabmeat
– 1 cup (4 oz) shredded Gruyere or Swiss cheese
– ¼ cup grated Parmesan Cheese
– ¼ cup chopped green onions
– 1 jar (2 oz) diced pimento, drained (optional)
– 3 eggs
– 1 cup milk
– ¼ tsp ground nutmeg
– ½ tsp salt
– ½ tsp fresh ground pepper
Beat eggs, milk, salt, pepper and nutmeg in bowl.
In even layers, distribute crab, Gruyere or Swiss cheese, Parmesan cheese, green onion and pimento in pastry shell.
Pour egg mixture over top and bake for 45 minutes or until a knife inserted in middle comes out clean. Let stand for 10 minutes to give cheese time to set.
Makes 6 delicious servings.
– ½ cup butter
– 3 cloves chopped garlic
– ½ cup flour
– 2 cups milk
– 1 – 14 oz can chicken broth
– 2 cups cottage cheese
– 1 egg
– 2 tablespoons fresh chopped parsley
– ½ teaspoon lemon pepper
– 9 uncooked lasagna noodles
– 2 cups grated mozzarella cheese
– ½ cup Parmesan cheese
– 3 cups fresh or thawed, shelled crabmeat
Melt butter in a medium-size saucepan on medium-low heat. Lightly sauté garlic and add flour, stirring constantly with a wire whisk. When mixture begins to bubble, turn heat to low and slowly add the milk and chicken broth. Return the mixture to a boil until thick, 1-2 minutes, stirring constantly. Remove from heat and set aside. In a separate bowl mix the cottage cheese, egg, parsley and lemon pepper.
In a 9″ x 13″ casserole dish, spread enough of the white sauce to coat the bottom of the pan. Layer with 3 uncooked lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the crab, 1/3 of the mozzarella and Parmesan cheeses. Repeat the layering (white sauce, noodles, cottage cheese mix, crab & cheese) 2 more times, making sure cheese is the final layer.
Bake, uncovered at 350 degrees for 50-60 minutes. Let stand at least 10 minutes before serving. This recipe can be prepared ahead and refrigerated uncooked for up to 12 hours.
Let sit at room temperature for 20 minutes before baking.