Ingredient list
1 lb. crabmeat, preferably backfin
½ cup crushed saltines & ½ breadcrumbs, crushed finely with rolling pin
1 tsp. horseradish
1 egg, beaten
1 tsp. Worcestershire sauce, optional
¼ tsp. white pepper
3-4 T. mayonnaise, depending on consistency
2 tsp. Dijon mustard
½ tsp. Bay seasoning
¼ tsp. salt
Dash of Tabasco sauce (1-2 drops)
1-2 tsp. finely chopped fresh parsley when available
Instructions
Pick over crab, mix with breadcrumbs in large bowl. In smaller bowl, beat egg, other ingredients. Mix in with crab. Either pan fry crab cakes in butter or oil or put in shells and bake at 375° for 15 minutes. (Sprinkle first with grated Parmesan.)
Alternate version: omit Worcestershire, include 1 T. fresh chopped tarragon or a ¼ tsp. dried tarragon, juice of ½ lime or lemon and a couple of grindings of fresh black pepper. Fold in egg and seasonings with the crabmeat and crumbs, mixing gently.
April 2, 2019 | Posted in:
Deliciously moist pork chops
Ingredient list
1 egg
4 pork chops, 3/4 to 1-inch thick
1 c. bread crumbs
1/2 tsp. pepper
3 T. flour
1/4 to 1/2 c. chicken broth
1/2 large onion, sliced
1 to 2 T. butter
Instructions
Beat egg in small bowl. Mix bread crumbs with flour and pepper; pour onto waxed paper. Dip pork chops into egg, then roll through bread crumb mixture. Dip pork chop into egg and crumb mixture a second time. Melt butter in 10-inch skillet. Place pork chops into skillet and brown both sides lightly. Pour chicken broth into casserole dish, about 1/4 to 1/2-inch deep. Place pork chops into dish and cover with onions. Bake, covered for 35-40 minutes at 425º. Add more broth, if necessary.