Post
 Posted By: Roxanne 
Oct 9  # 1 of 4
I love Alberson's Artichoke Jalepeno and Garlic Dip...does anyone have a recipe for this? I googled..but..couldn't find it. It can't have Parmesan Cheese in it and some of the recipes that I googled...had Parmsan Cheese.

Also does anyone a good tried and true rcipe for crab cakes?

Thx for any help:)
Post
 Posted By: Mama Mangia 
Oct 9  # 2 of 4
If you can't eat Parmesan, can you eat another cheese? Asiago, or Pecorino Romano???

DUNGENESS CRAB CAKES

10 ounces Alaska dungeness crab meat (about 2 cups), thawed if necessary
1 cup soft bread crumbs
1/4 cup minced green onion
1/4 cup celery, minced
3 tablespoons mayonnaise
1 egg, beaten
Generous dash bottled hot pepper sauce
Dash salt and pepper
Flour
3 tablespoons vegetable oil

1. Combine all ingredients except flour and oil; mix well. Chill.

2. Shape into 4 cakes, about 3/4 inch thick. Dust with flour. Saute crab cakes in hot oil on both sides about 10 minutes or until golden brown.



Crabcakes
Makes 10.

1 pound lump crabmeat
2 cups Panko Japanese bread crumbs
1/2 cup finely diced Spanish onions
2/3 cup finely diced red, green and yellow bell peppers
1 jalapeno, seeded and finely diced
3/4 cup mayonnaise
1/4 cup pasteurized eggs
1 1/2 teaspoons Worcestershire sauce
1 tablespoon Old Bay seasoning
1 tablespoon lemon juice
Scant teaspoon freshly ground black pepper
Scant teaspoon salt
1/2 teaspoon Tabasco sauce
2 - 3 T. fresh cilantro, finely chopped

In one large clean bowl combine mayonnaise, eggs, lemon juice, Tabasco, Worcestershire sauce, Old Bay seasoning, salt, pepper, onions and peppers and cilantro. Mix thoroughly.
Add bread crumbs and fold in completely. Gently fold in the lump crab keeping the pieces as large as possible.
Using a large tablespoon or ice cream scoop portion the crab cake mixture into 3 inches in diameter by 3/4 inch high cakes.
Lightly dust each cake with flour and drop in a hot (365 degrees F) fryer or skillet. Cook thoroughly or until each side is golden brown.


Red Lobster Maryland Crab Cakes
1/2 teaspoon garlic, minced
1 tablespoon onion, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tablespoons oil for saut?ing

In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs.

Using gloved hands, gently mix in crab meat, then add bread crumbs.

Spread a thin layer of plain bread crumbs on work surface.

Form crab mixture into equal balls, approximately 2 inches in diameter. Place on crumbs.

Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2-inch thick and 3 inches round. Refrigerate.

In a saut? pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.

Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.

Chef's Tip: Don't increase the bread crumbs.
Post
 Posted By: Mama Mangia 
Oct 9  # 3 of 4
Wharf Rat Crab Cakes
1 pound jumbo lump crab meat
1 to 2 cups bread crumbs
2 cups mayonnaise
1 egg
2 tablespoons Dijon mustard
2 tablespoons Old Bay Seasoning
1 tablespoon Worcestershire Sauce
1 tablespoon horseradish
1 lemon, juiced

Sort through crabmeat and remove any shells. Mix in bread crumbs until there is an even distribution through out the crabmeat.
In a separate bowl combine all other ingredients and mix thoroughly. Gradually add the mix to the crabmeat until the crabmeat is moist but not too wet.
Divide crabmeat into cakes (1 ounce for appetizers, 4 to 6 ounces for entrees). Thoroughly heat crab cakes for 10 to 15 minutes at 375 degrees F and finish under the broiler to brown the top. Crab cakes can also be pan-fried.
Post
 Posted By: Johnny West 
Dec 21  # 4 of 4
All good crab cake recipes and deserve a thread of their own.
We do them about once a year and should do it more since
we live in dungeness crab heaven. I have a cleaned crab in the
freezer needs eating.