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Cape Gazette
Lewes, Delaware
Jim's Towing Service
October 10, 1997     Cape Gazette
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October 10, 1997
 

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Crab cakes The following are more Crab Cake Cookoff recipes. Char Ann Smith's took second. Best Bacldln Crabcakes - Char Ann Smith Bishopville, Md 2 lbs. jumbo lump crab meat 2 large eggs, beaten 2 tsp. parsley flakes 2 tsp. Old Bay seasoning 2 tsp. French's mustard 2 tsp. dry mustard 2 tbs. Worcestershire Sauce 2 tsp. lemon juice 1 tsp. sauce 114 tsp. pepper 4 tbs. Miracle Whip Salad Dressing cracker crumbs Beat eggs. Add parsley flakes, Old Bay seasoning, mustards, Worcestershire Sauce, lemon juice, salt and pepper. Combine with crabmeat and Miracle Whip. Shape into ball and roll in cracker crumbs. Fry in oil or broil in 375 degree F. oven for 20 minutes. Garden of Eatin' All Jumbo Lump Crab Cake, Steven Bell, Lewes 2 lbs. fresh jumbo lump crab meat 4 eggs, beaten 1 cup Hellman's mayonnaise 1/4 teaspoon hot pepper sauce 2 tablespoons plus dash of Old Bay seasoning 1/4 tsp. cayenne 2 tbs. dry mustard 2 tbs. Worcestershire Sauce 4 tbs. fresh squeezed lemon juice plus I wedge of lemon 1/2 cup Japanese bread crumbs 1/2 cup flour 2 tbs. chopped parsley 4 tbs. sliced onion Itsp. butter Beat eggs well. Combine milk, mayonnaise, hot pepper sauce, Old Bay, cayenne, dry mustard, 2- 3 dashes Worcestershire Sauce, lemon juice, flour, bread crumbs and parsley. Mix well together. Gently fold in lump crab meat. Shape into 4 oz. crab cake. Grill in 1/2 teaspoon butter, Old Bay and sliced onion until golden brown. Squeeze lemon juice from wedge on both sides of crab cake. Sunshine Crab Cake Steve Kibler, Lewes 2 lbs. blue crab meat 2 whole fresh tomatoes, seed- ed and chopped 114 cup fresh basil, minced Shrimp and scallop mousse (see instructions) 1 tsp. Old Bay Dash O'Lemon seasonings salt and pepper to taste Mouse Preparation: 10 shrimp, peeled and de- veined 10 sea scallops, abductor mus- cle removed 1 tsp. chopped garlic 2 scallions, chopped 1/2 lb. sweet cream butter Crab cakes: Process shrimp, scallops, garlic and scallions in food processor until pureed. Whip butter in mixer for 1 minute, add mousse to butter. Continue to whip until well blended. Combine mousse mixture with chopped tomatoes, minced basil, and Dash O'Lemon. Mix well. Slowly in- corporate crab meat into mousse mixture, careful not to break up crab lumps. The mousse will act as binder. Form into 4 oz. crab- cakes. Bake at 360 degrees till golden brown, 10-25 minutes. Slower Lower Delaware Crab Cakes, Peter Marconi Jr. Milisboro 2 lbs. crab meat 1 egg 1 tsp. Tabasco sauce 2 oz. peppercorn dressing 1 oz. honey mustard 1 tsp. lemon juice 2 oz. fresh garlic parsley Italian style bread crumbs 2 tbs. butter 4-5 oz. vegetable oil Blend all ingredients together. Form into 5 oz. crab cakes and coat with Italian-style bread crumbs. Pan fry in oil and butter until golden brown. Crab Meat Cakes, Ellen P. White Wilmington 2 lbs. crab cake 2 cups rich milk or sour cream 1 tsp. cayenne 2 tsp. mustard 2 eggs 1 tsp. cumin Worcestershire sauce Tabasco sauce 2 cups bread crumbs 1 cup cracker meal deep fat Mix ingredients well. Roll in cracker crumbs, deep-fry golden Winners of the 1997 Crab Cake Cookoff seen with Doris Hicks (second from right), seafood specialist for UD, are (l-r) Cherry Barranco of Milton, first; Char Ann Smith of Bish- opville, Md., second; and Shirley Yost of Lewes, third. brown. Blue Crab Cakes Enrico, Enrico C. D'Ambro, Newark 2 lbs. blue crab meat 2 large eggs, slightly beaten 1/3 tsp. cayenne pepper 2 tbs. fresh red bell pepper, chopped 2 tablespoons fresh yellow/ CAPE GAZETTE, Friday, October 10- October 16, 1997 - 61 green bell peppers, chopped 2 tsp. Old Bay seasoning 3 tsp. fresh chives, chopped or 2 tsp. dry chives 1/2 cup peach preserve 1 slice best-quality white bread 112 cup heavy or light cream 1/2 cup best quality mayon- naise 3 cups corn flake crumbs Combine all ingredients except blue crab meat and corn flake crumbs. Add crab meat and dust five ounce crab cakes with corn flake crumbs. Saut6 with extra light olive oil until brown, using skillet or pan of choice. Popov Vodka 1.75 LITER $10.49 Canadian Mist 1.75 LITER '11.99 Beer Wine Spirits ---THIS WEEK'S SPECIALS-- COORS LIGHT 30 PACK  13.99 CASE 12 OZ. CANS Exoires October 17, 1997 CONCHAyTORO $7.49 1.5 LITER CHARDONNAY BLEND CABERNET BLEND BUDWEISER ,30 PACK CASE 12 OZ. CANS MILLER LITE '12.99 30 pack GENUINE DRAFT LITE ICE F. TH]E, SEA A SPECIALTY GOURMET & GIFT SHOP ve Over 3,-.-0 foo items Ir( :ound the world veVietri & ariposi serving pieces ve Gift Bask,',ts in up to orator & sent anywhere w Fresh pate, mousses & cheeses during the summer 37 BALTIMORE AVENUE REHOBOTH BEACH 302-226-2344 (NEXT DOOR TO THE BLUE MOON)