Hidden Valley Crab Cakes Rsc Recipes
HIDDEN VALLEY CRAB CAKES #RSC
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
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
Provided by Andrew Zimmern
Categories appetizer
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 10
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
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
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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