A Chesapeake Bay Crabcake Feast
THE MENU
Anne's Crab Cakes
Laura's Potato Salad
Asparagrus with Hollandaise Sauce
Aileen's Corn Bread
Corn Pudding
Mom's Pecan Pie
CRAB CAKES
1 large egg
12 ounces fresh crab meat, preferably lump
2 tablespoons mayonnaise
1 teaspoon finely minced onion
1 teaspoon prepared Dijon mustard
1 teaspoons Worcestershire sauce
1/4 cup dry, unseasoned bread crumbs
Beat egg in large bowl. Add crab meat and remainder of ingredients. Toss lightly together. If mixture seems too moist to handle, add a few more bread crumbs. Shape into six patties and coat with additional bread crumbs. Let rest on a sheet of waxed paper before frying. Can be prepared a couple of hours ahead and kept in refrigerator, covered lightly, until ready to fry. Fry in skillet over medium heat, using just enough oil to cover bottom of pan, plus a generous pat of butter. These brown quickly, so watch. This recipe can also be prepared as cocktail tidbits. Make the size of meat balls, roll in crumbs and fry very quickly in deep fat.
Blue Crab is, sadly, unavailable in many areas of the country. It's sweet, mild flavor is unique and unmatched. I know of no acceptable substitute. :-(
POTATO SALAD
1 cup Mayonaise
2 teaspoon Vinegar
1 1/2 teaspons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
4 to 5 lbs cooked, cubed, red potatoes
1 cup celery, chopped
1/2 cup onion, chopped
6 hard boiled eggs
Set aside 2 tablespoons of the mayonaise. Combine the first five ingredients. Separate the egg yolks from the egg whites. Put the yolks in a small bowl. Break up the yolks and add the reserved 2 tablespoons mayonaise. Make a smooth paste. Stir this paste in with the sauce mixture. Chop the egg whites. Mix the chopped egg whites with the sauce mixture, pour over the cubed potatoes and toss gently until the potatoes are coated. Cover and chill overnight for best flavor.
HOLLANDAISE SAUCE
Don't bother making hollandaise sauce, it's way too much trouble! If you must, see the cookbook of your choice.
lt;g
gt; A perfectly acceptable substitute, however, is to use half a cup or so of real mayonnaise, stirred over very gentle heat until warm and smooth.
CORN PUDDING
1 cup uncooked, fresh or frozen cut corn
2 eggs
1 cup milk
1/4 teaspoon salt
2 tablespoons butter, sliced
Beat eggs, add milk and salt. Stir in the corn. Pour into 1 quart greased casserole dish. Dot with butter slices. Bake 35-40 minutes at 375.
CORN BREAD
2 cups self rising white cornmeal
1/2 cup sugar
1 teaspoon salt
4 eggs
1/2 cup Wesson oil
16 ounce can creamed corn
16 ounces sour cream
Blend all ingredients by hand. Bake in a 9 x 13 aluminum pan at 350 for 55-60 minutes, until lightly browned. Recipe may be halved and baked in an 8 x 8 pan.
PECAN PIE
1/2 cup sugar
1/4 cup butter
1 cup light Kayro syrup
1/4 teaspoon salt
3 eggs
1 cup pecan halves
1 recipe pastry
Cream sugar and butter. Add syrup, salt and beat well. Beat in eggs, one at a time. Add pecans. Pour into a nine inch, uncooked pastry lined pie pan. Bake in a moderate (350) oven one hour and ten minutes. Pie is done when it remains firm if moved.
PASTRY CRUST
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup Crisco shortening
3 Tablespoons cold water
Mix the flour and salt. Add shortening and cut in with a pastry cutter until crumbly. Measure water, add all at once to pastry mixture and stir in very quickly. Pat into a ball, wrap and allow to rest for at least half an hour in the refrigerator. Secrets to flaky pie pastry include adding the water quickly, and allowing the dough to rest.
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I can be reached at:
Anne ABeal@aol.com