Classic Old Bay Crab Cakes

This is pulled from the archives.  This is the original Old Bay brand recipe that appeared on the can.
Intriguing addition of baking powder for a lighter crab cake.

2 slices bread, crusts removed
milk to moisten
1 tbsp. mayo
1 tbsp. Worcestershire
1 tbsp. baking powder
1 tbsp. parsley flakes
1 tsp. Old Bay
1/4 tsp. salt
1 egg, beaten
1 lb. crab meat

Break bread into small pieces and moisten with milk.  Add mayo and Worcestershire, mix well.  Add remaining ingredients and form into 4 crab cakes.
Refrigerate 30 minutes before cooking
Broil or fry until golden brown on both sides

Macaroni and Cheese

I make this on special occasions.  Basically, it calls for making an au gratin sauce then combining with cooked pasta.  You can prepare ahead of time then reheat in the oven with a parmesan and bread crumb crust, if you like that.

1 box pasta, cooked
1 pint heavy cream
1 pint chicken stock
8 oz. shredded cheddar cheese
8 oz. cubed Velveeta
4 oz. grated parmesan
2 oz. crumbled bleu cheese
2 tbsp. Dijon mustard

bring stock and cream to a boil.  Thicken slightly with cornstarch and water.  Slowly add cheeses.  Whisk in Dijon mustard.  Season.  Mix with pasta and serve. 
To reheat, place in a buttered casserole pan, bake at 350 degrees for 30 minutes, stirring occasionally.