May 2, 2012

Wednesday’s Chow – Deviled Crab Cakes

If you like to cook, I have THE basket for you at the Brenda Novak’s 8th AnnualAuction for Diabetes Cure: Cooking Gift Basket.

“The winner of this auction will receive a collection of cookbooks, from cookies to easy weekday recipes to Cordon Bubba’s Texas yummies to Victorian-era treats to The All American Cowboy Cookbook (300 recipes from the world’s greatest cowboy’s). Also included is the romance anthology “Recipe for Love” (dozens of romances and recipes), and Anna Kathryn Lanier’s “A Gift Beyond All Measure” ebook, with bonus cookbook.”

Bid on the basket HERE.

Just so you know what you’ll be getting if you win this auction, here’s a sample recipe from FOOTLOOSE, FANCY & FREE: A Victorian Vacation Recipe Book.  Not only does this book have dozens of recipes from the Victorian Era, it includes a couple of chapters on the life and times of a Victorian lady.

Deviled Crab Cakes


1 pound lump crab meat
2 tablespoon all-purpose flour
½ cup light cream or milk
½ cup soft fresh bread crumbs (no crust)
¼ cup green pepper, minced
¼ cup onion, minced
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
¼ teaspoon salt
1 cup fine dry bread crumbs


Melt 1 tablespoon butter. Stir in flour. Gradually stir in cream. Cook over low heat, stirring constantly, until smooth and thick. Remove from heat. Add soft bread crumbs, green pepper, onion, and remaining ingredients up to bread crumbs.  Add crab meat and mix well.  Place dry bread crumbs in a shallow dish.  Put a large spoonful of crab mixture on the crumbs, sprinkle dry crumbs on top. Shape into a cake. Repeat, making the rest of the cakes.  Heat 2 tablespoons butter in a large, heavy skillet and sauté cakes lightly, adding more butter if needed.  Turn over once. Carefully remove from skillet and place on a warm plate.  (Makes 8 cakes, 4 servings).

Bid on this wonderful basket for the cook in your family HERE.

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