Spicy Crab Cakes

Crab cakes are one of my favorite foods . . . and I have posted a bunch of crab cake recipes in the past. This is another recipe that I have not tested yet from my personal recipe collection . . . I will comment on it when I do.

The mayonnaise sauce in particular caught my eye and I plan on making some very soon . . . just for sandwiches and a different twist for egg and tuna salad sandwiches.



2 eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. cut chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise


Whisk eggs until blended.

Stir in crab, cheeses, chives and 1/4 cup bread crumbs.

Form crab mixture into 1/4 inch thick cakes;on sheet of waxed paper, coat cakes with remaining bread crumbs.

Preheat oven to 325 degrees.

In large skillet, heat oil over medium-high heat.

In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.

As cakes cook, remove from pan, drain on prepared baking sheet with paper towels and keep warm in oven.


RED PEPPER MAYONNAISE SAUCE

Process red peppers with mayonnaise in blender  until smooth.

Serve with crab cakes.

12 servings.

Morrison's / Piccadilly Macaroni and Cheese

2 1/2 cups elbow macaroni
1/4 cup unsalted butter
1/2 cup all purpose flour
2 1/4 cups milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 cups grated extra sharp cheddar cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions and drain.

Heat butter in a small saucepan over medium low heat.

Stir in flour and cook 1 minute.

Use a whisk and add milk, stirring constantly, until sauce thickens.

Add salt and pepper.

Beat eggs slightly and add small amount of sauce to eggs and then add remaining egg mixture to sauce.

Set aside 1/3 cup grated cheese for top.

Add one third macaroni to a buttered 2 quart casserole, alternating layers of macaroni and cheese.

Pour sauce all over and add reserved cheese.

Bake 25 to 30 minutes and serve.

3-Cheese Pasta Bake

from Campbell's Kitchen

Prep/Cook Time: 25 min.


Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1 pkg. (8 oz.) shredded two-cheese blend

1/3 cup grated Parmesan cheese

1 cup milk

1/4 tsp. ground black pepper

4 cups cooked corkscrew-shaped pasta

Directions:

MIX soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.

BAKE at 400°F. for 20 min. or until hot.

Serves 4.

TIP: Use 2 cups of your favorite shredded cheese for the 8-oz. package.


I love this recipe since you can make your own variations . . . different type of pasta, soup and cheese

Hot and Spicy Hush Puppies

Recipe courtesy The Neelys . . . The Food Network

Show: Down Home with the Neelys

Episode: Loungin' and Lunchin'

Ingredients

• 1 cup yellow cornmeal
• 3/4 cup self-rising flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon cayenne
• 1/2 small sweet onion, finely chopped
• 1/2 jalapeno, finely chopped
• 4 green onions, sliced thin
• 1 large egg, beaten
• 1/4 cup grated Cheddar
• 1 cup buttermilk
• Orange dipping sauce, recipe follows

Directions

Preheat deep fryer to 375 degrees F.

Mix all the ingredients together into a large mixing bowl to form a thick batter.

Dip 2 tablespoon spoons into water. Using the spoons scoop up some of the batter and drop into the hot oil. Work in batches. Fry for 3 to 4 minutes or until golden and brown. Remove and drain on a paper towel lined sheet tray. Serve with dipping sauce.

Gina's Orange Dipping Sauce:

• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1/4 cup orange marmalade

Mix the above ingredients together.