Hidden Valley Crab Cakes Rsc Recipes

HIDDEN VALLEY CRAB CAKES #RSC

Hidden Valley Crab Cakes #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry I developed a recipe for Maryland-style crab cakes that included home-made mayonnaise, crushed saltines, parsley and other fresh ingredients that I've tweaked to include the required ingredients for this recipe. It really is so good that I will keep the changes. Main tip for preparation: Avoid overworking the crab meat.

Provided by ronstaiger

Categories Meat

Time 25m

Yield 6 crab cakes, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb jumbo lump blue crab meat or 1 lb lump crabmeat
1/2 cup panko breadcrumbs
1 large egg, beaten
1 1/2 teaspoons Hidden Valley Original Ranch Seasoning Mix
2 tablespoons Greek yogurt
1/2 teaspoon finely chopped chives
1/2 teaspoon mustard
1/4 teaspoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1/4 teaspoon lemon zest
salt

Steps:

1.Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
Combine remaining ingredients and pour over crab meat and gently fold in the crab. Only mix enough to combine ingredients and avoid breaking up the crab meat into shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.
Broil until golden brown (5 minutes each side) or deep fry at 350°F for about 2-3 minutes.

Nutrition Facts : Calories 113.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 90, Sodium 306.5, Carbohydrate 6.7, Fiber 0.4, Sugar 0.6, Protein 15.9

BALTIMORE-STYLE CRAB CAKES

Baltimore-Style Crab Cakes image

Provided by Andrew Zimmern

Categories appetizer

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 10

Ingredients

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

Steps:

Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

HIDDEN VALLEY GUACAMOLE #RSC

Hidden Valley Guacamole #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. A great guacamole.......great as a dip or salad on a base of lettuce and cucumber

Provided by papachuck60

Categories Weeknight

Time 20m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 ripe Hass avocadoes
5 -6 pitted black olives
1 tablespoon dried chives
1 tablespoon parmesan cheese, grated
1/4 cup spinach
4 tablespoons lemon juice
2 tablespoons lemon juice
1/4 cup fresh green onion, chopped
1 romano tomatoes
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix

Steps:

Half the avocados, remove the pits and remove the avocado flesh from the hull. Place into a mixing bowl and mash until creamy. Some lumps are OK. Dice the Black olives and Jalapeno peppers and add all ingredients to the Avocados. Mix thoroughly and refrigerate for an hour or so, until chilled.
eat and enjoy.

Nutrition Facts : Calories 138.4, Fat 11.6, SaturatedFat 1.8, Cholesterol 1.1, Sodium 69.3, Carbohydrate 9.6, Fiber 5.5, Sugar 1.8, Protein 2.4

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