1 pound crab meat, jumbo, lump or back-fin*
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
Pinch cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled
* The jumbo is best for large patties, but not good for tiny ones. The back-fin is good for both.
Combine all ingredients except the crackers. Add crackers crumbs in as close to sauteing as possible so that the crab cakes don't get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d'oeuvres size, depending on how they will be served.
Saute in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it's crispy outside but moist and juicy inside.
The recipe makes enough for about six hamburger-size cakes or 15 to 18 hors d'oeuvres.
A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice.
Sloppy BBQ Joes
1 lb ground beef
1 sm green pepper, diced
1/2 c ketchup
Salt and pepper to taste
1 md onion, chopped
1/2 c bottled BBQ sauce
2 tb sweet chunky relish
4 x hamburger buns, split and toasted
Cook beef in skillet until well browned. Add onion and green pepper, cook until vegetables are tender. Drain off fat. Stir in BBQ sauce, ketchup, relish, salt and pepper into meat mixture. Simmer a few minutes, stirring often. Serve meat mixture spooned over toasted buns. SERVES 4.
Ground Beef and Macaroni
2 cups elbow macaroni
1 pound ground beef
1 (10.25 ounce) can condensed tomato soup
1 (11.5 ounce) can tomato juice
1 (10 ounce) can whole kernel corn, drained
1 1/2 cups shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.
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