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. 

Chicken and Tortellini Salad

It's been a while but I'm still here.  I've been making this pasta salad for a few years.  It used to be a staple at the restaurant and was always very popular.  Nice to serve it over a bed of chopped lettuce or mixed greens.

1 lb. tortellini, cooked and chilled
1 lb. chicken, cooked and chilled-(great use for leftover rotisserie chicken)

3/4 cup mayo
3/4 cup ranch
1/2 cup Major Grey chutney (recommend Pataks)

12 cherry tomatoes, halved
1/2 cup cucumber, cut into slices and quartered
1/2 cup red onion, diced
1/2 cup mixed bell peppers, diced

mix mayo, ranch and chutney together.
combine with rest of ingredients
salt and pepper to taste
chill well before serving

Crab Bisque

Here's my updated recipe for crab bisque.

1/2 gallon whole milk
5 oz. dry sherry
tbsp. Tabasco
3/4 cup chicken stock
2 tsp. black pepper
2 tsp. celery salt
2 cans chopped tomatoes (optional)
8 tsp. chicken base


2 onions, minced
1/2 lb. butter
1 1/2 cup flour
small can tomato paste (optional with chopped toms)

1/2 lb. crab meat, picked for shells


In first pot, add all the first set of ingredients except milk.  Bring to a boil.  Simmer for 5 minutes, make sure base has completely dissolved.  Add milk and return to slow boil.

In second pot, melt butter and sauté onions about when you add milk to the first pot.  Cook onions until tender then add flour and tomato paste (optional).  Mix completely.  When first pot starts to boil, slowly add contents of first into second mixing thoroughly each time you add liquid.  Use a stiff whisk.  When all liquid is incorporated season to taste with salt and pepper.  Add crab meat or other seafood and 1/4 cup minced parsley. 

Slow Cooker Pot Roast

This is also "semi-homemade" , but it does take some effort on the part of the cook.

1 onion, chopped
1 cup celery, sliced
2 cups baby carrots

3 lb. bottom round roast
steak seasoning
2 tbsp. garlic
2 tbsp. minced onion
2 tbsp. thyme
3 bay leaves

1 cup red wine(burgundy)
2 cups water
1 packet McCormick Au Jus

Trim fat off of bottom round and season well.  Refrigerate overnight.
Turn slow cooker onto "high".  Heat stockpot to medium high and add 1/4 cup canola oil. 
Sear roast on all sides and ends until brown.  Add vegetables, reduce heat and cook about 5 minutes, stirring often.  Add red wine, turn heat back to medium high, bring to boil, then add seasonings.
Let boil 5 minutes, mix au jus and water separately, then add to pot.  Return to boil.  Using tongs, place beef in slow cooker then add liquid.  Cook on high for 2 hours, then turn down to low and cook an additional 2-3 hours until tender.

Buffalo Chicken and Crab Parmesan

Ok, here's a quick, "semi-homemade" summer time special.  I love Sandra Lee ; )

1 package Pasta Roni Parmesan
8 oz. Murry's W'Ing Its, buffalo style
4 oz. lump crab meat
1 cup frozen broccoli florets
1 cup frozen sliced carrots
2 tbsp. dried parsley
1 tsp. red pepper flakes

Prepare Pasta Roni according to directions.  Except add chicken, broccoli, carrots and red pepper flakes when you add seasoning and pasta.  When finished cooking, stir in crab meat and parsley, let stand to thicken as per directions. 

Gazpacho

It's getting warmer so now is the time for cool soups, like GAZPACHO!!!  This is a soup you can eat and eat and still feel good about all the great veggies you're consuming!  And it's EZ to make, you just need a food processor!!

First, you either love cilantro or hate it.  Use it at your discretion.

Second you can add croutons or day old bread to thicken, I don't because I don't think it's needed.

1 46 oz. can or bottle V8
2 cans Rotel tomatoes
1 bunch cilantro (optional)

Puree in food processor or with hand held mixer.

1 red onion, diced
1 yellow pepper, diced
1/2 green pepper, diced
2 cup carrots, chopped
2 cup celery, chopped
1/2 cucumber, chopped
1 jalapeno, seeded, ribbed and sliced
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup lime juice
2 tbsp. red wine vinegar
2 tbsp. Tabasco Red Pepper sauce
2 tsp. Worcestershire sauce

In batches, chop vegetables in food processor with V8/tomato puree.  Don't over process.