Search results
Results from the WOW.Com Content Network
1. In a bowl, whisk 1/4 cup of the mayonnaise with 1/2 teaspoon of the curry paste; chill. 2. In another bowl, combine the remaining mayonnaise with the crème fraîche, lemon juice, chives ...
2. In another bowl, combine the remaining mayonnaise with the crème fraîche, lemon juice, chives, parsley, tarragon and diced apple. Season with salt and pepper. Fold in the crab, form into 4 patties and coat with the panko . Transfer the crab cakes to a lightly oiled baking sheet; chill. 3.
Crab Cakes. 2 large eggs, lightly beaten. 1 Tbsp. mayonnaise. 1 tsp. sherry (optional) 1 tsp. Worcestershire sauce (optional) 1 tsp. salt. ⅛ tsp. freshly ground pepper
In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, chives, garlic and ¾ cup bread crumbs ...
1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist. 2. Preheat the oven to 400°. Form the crab mixture into eight 2 1/2-inch patties.
For premium support please call: 800-290-4726 more ways to reach us
Stir until combined. Form the crab mixture into eight patties, cover, and refrigerate for at least 15 minutes, or up to 8 hours. Put the remaining roasted pepper, the mayonnaise, sour cream, and cayenne in a blender and puree until smooth. Season with salt and refrigerate until ready to use.
1. Martha Washington’s Crab Soup. First lady Martha Washington’s crab soup was served often during the Franklin D. Roosevelt and Eisenhower administrations.