Crab Cakes - Brenda O

For making 4 large crab cakes.

Take about 1 1/2 cups of Dungeness crab

1 egg

1 rounded TBSP mayo

Old Bay to taste

2 tbsp finely diced Red bell pepper

2 tbsp finely diced Onion

1 minced garlic clove

Panko bread crumbs

So first chop your bell pepper, onion, and garlic, and saute in a little Olive Oil, until soft, this will take just a couple minutes, keeps stirring so it doesn’t burn, then set aside to cool.

In a bowl, crack the egg, add mayo, and old bay and whisk until smooth. Add crab, and cooled onion/pepper mix, and about 1/3 cup of panko bread crumbs, Mix until blended, do not over stir if you want to keep the crab in larger chunks (do break up whole leg pieces in half).

Fill a bowl with panko bread crumbs.

Form into cakes, and do not over work them. They should still be pretty moist. Then gently drop into the panko and cover all sides with panko, then place on a sheet tray with wax paper or parchment. Place in freezer about 20 minutes or fridge for at least 30 to allow it to set up. If you don’t do this step, the cakes will fall apart when cooking. Cook on Medium/medium high until golden on one side. I use olive oil to shallow fry them, flip and cook on second side and then serve.

I like to serve with Sriracha mayo. 1/2 cup mayo and a tsp of Sriracha, mix in and I put a schmere on a plate and place the cake on top. This mix has a hint of heat, but not spicy. If you like spice, add more sriracha.

You can also freeze them. I like to freeze them after I cook them, they reheat nicely in an air fryer or even pan fry. I have frozen them uncooked, but the panko doesn’t get as crispy.

Crab Stuffed Chicken Breasts - Brenda O.

• 4 oz cream cheese, room temp

• 2 TBSP minced onion

• 1 Tsp minced garlic

• 1 TBSP fresh parsley & 1 Tsp fresh dill (or 2 TBSP fresh basil) minced

• 1/8 Tsp lemon pepper

• 4-6 oz crab meat

•  4 boneless chicken breast halves

• salad dressing of choice

• bread crumbs

•  2 TBSP butter

• 2 TBSP vegetable oil

Combine first six/seven ingredients in medium bowl.  (can be prepared 2 hours ahead, chill & cover)

Using small sharp knife, cut horizontally through the center of each breast, creating a pocket.  Fill each pocket with ¼ of the stuffing.  Dip each breast into salad dressing, then bread crumbs, cover completely with crumbs.

Melt butter and oil in large skillet over medium heat.  Add chicken breasts to skillet and cook until golden brown and cooked through.  About 10 minutes per side.

Hot Crab Dip - Brenda O

• 2 PKGs cream cheese

• 2 cans crab meat drained (or 1 ½ cups fresh crab - much better)

• 1 clove garlic minced

• ½ cup mayonnaise

• 2 tsp yellow mustard

• ¼ cup sherry

• 1 TBSP minced onion (can use dry - but rehydrate and drain first)

• Seasoned salt, white pepper, and a little cayenne pepper (to taste)

Combine, heat and mix.  Serve hot with breadsticks, also good cold with veggie sticks.