Potato Crusted Crab Cake

Potato Crusted Crab Cake

Ingredients:

1 lb. Jumbo Lump CrabMeat

1 Tbsp. butter

1/2 c. sweet red pepper, finely chopped

1/2 c. sweet onion, finely chopped

2 Tbsp. fresh flat leaf parsley, chopped

1 c. lightly packed soft bread crumbs

2 Tbsp. Miracle Whip

1 egg, lightly beaten

1 Tbsp. Worcestershire sauce

1 tsp. hot sauce

1/2 tsp. salt

1/4 tsp. black pepper

1 c. instant potato flakes

4 Tbsp. vegetable oil

1 lemon, cut into quarters


Directions:

Melt butter in skillet over medium high heat. Add pepper and onion. Saute 2 minutes until tender.
Combine cooked vegetables, crab meat, bread crumbs, Miracle Whip, egg, Worcestershire sauce, hot sauce, salt and pepper in large bowl.

Form into 4 crab cakes. Coat with potato flakes.

Pour oil in skillet over medium high heat and cook 2 minutes each side until heated through and lightly browned. Garnish with lemon.

Maryland Lobster Roll

Maryland Lobster Roll

Ingredients:

10 oz.  Lobster Meat (cut into smaller pieces)

1/2 medium cucumber, peeled, seeded and  diced (about 3/4 cup)

1/8 tsp. salt

1/3 c. mayonnaise

1 thinly sliced scallion (green onion) (about 1/2 oz.)

1 tsp. freshly minced tarragon

1/2 tsp. white pepper

2 Hoagie rolls, brushed with butter and grilled


Directions:

Sprinkle diced cucumber with salt and place in a strainer. Shake and allow to drain out excess water for at least 15 minutes before proceeding with recipe.

In a small mixing bowl, gently fold all ingredients together, except buns, until well blended. Chill salad until ready to serve.