2 lbs. of lump crab meat
2 Tbs Worchestershire    
4 Oz Italian Spiced  Bread Crumbs
1⁄2 Cup Mayonaise
2 Tbs Parsley Flakes
1/3 Red Pepper diced
 
3 Tbs Old Bay
2 Tbs Baking Powder
2 Tbs Dry Mustard
3 whole eggs
1 Tbs white pepper
 
Crab Cake Directions
 
Mix Crab, eggs, Mayonaise and bread crumbs lightly with a rubber spatula. ( Sprinkle the bread crumbs evenly over the crab so it doesn't make bread crumb lumps)

Add the rest of the ingredients and mix thoroughly but DO NOT Break up the lumps of crab meat.

Put in a covered bowl and refrigerate for at least 6 hrs. (Overnight is better.) While still cold, form up your cakes 4 to 5 ounces each. (Keep refrigerated until you are ready to cook-if they get warm they might fall apart.)

To fry -lightly dredge in flour and cook in 1/4 inch of hot vegetable oil ( turn once and try to avoid either side getting black while you fry)-dark brown is good.

To broil, place on a lightly oiled cookie sheet and cook until light brown on top side and hot on the inside. (130 degrees on a cooks thermometer)

This Recipe should make four to six, 2 crab cake dinners, or twice that many crab cake sandwiches.

Ingredients:

1 Cup Pineapple Juice
1 Cup Vinegar
1 Cup Sugar
1/2 tsp. of the following:

Salt
Pepper
Cayenne
Garlic Powder
Tabassco

Add Tomato Paste to add color and to thicken the sauce slightly Sweet & Sour is good on chicken, pork, broccoli, corn on the cob and shrimp. Also, try dipping Tuna or Mahi Mahi in - it's all good.

Ingredients:
1 Cup finely chopped fresh mint leaves
1 Cup white vinegar
1 Cup white sugar
1 Tablespoon corn starch and 3 tablespoons water
 
How to make it and store it:
Mix the first 3 ingredients in a sauce pot and stir frequently until mixture is just boiling.  Mix corn starch and water until smooth and add to pot until it starts to thicken.  This is great on any lamb dish you prepare and you can store it in your fridge.

Makes 2 quarts plus

Ingredients:
2 Ounces of butter
3 Ounces finely chopped onions
1 1/4 Pounds sliced mushrooms
3/4 Ounce chicken boullion (2 cubes)
2 Teaspoons salt and 1/8 cup water 
1/2 Teaspoon whtie pepper
1 Pint whole milk
1 Pint whipping cream
4 Ounces cold water
4 Ounces corn starch
6 Ounces cooking sherry
 
How to cook:
Melt butter and add first 6 ingredients.  Stir constantly until spices and boullion are mixed, then add the milk and cream.  Keep stirring until mixed well making it hot but not boiling.  Mix corn starch and water well until smooth, this is known as a corn starch roux.  Add the roux a little at a time until the desired thickness is achieved--Hint, it takes 1 to 3 minutes for the roux to do its work, which is thickening the soup.  When thick, add sherry slowly up to 6 ounces.  This depends on how much sherry you want to taste in your soup.

Makes 8 - 10 Servings
 
3 C Black beans
1 Hamhock
1 C Yellow onion, 
   coarsely chopped
1 C Carrots, peeled and
   coarsely chopped
1/2 C Celery, coarsely
   chopped
1/8 C Parsley, chopped
1 C Peppers: green, red,
   yellow-in equal parts
6 C Chicken stock
1/8 C Garlic, chopped
1/8 t Turmeric
1/4 t Cayenne
1/8 t Caraway seeds
1/4 t Basil
1 t Salt
1/2 t Black pepper
1/2 t Mustard seed
1/8 t Cumin
4 Bay leaves
1/8 t Fennel (Optional)
 
Cover black beans with water and bring to a boil.  Cover and let sit 1/2 hour.  Drain and rinse.  Saute onion, carrot, celery, parsley and garlic until soft.  In a large heavy pot, add sauteed vegetables, beans, chicken stock, ham, peppers, and spices.  Cook uncovered approximately 1 hour until beans are soft.  Cool slightly and puree coarsely in food processor.  Add salt and pepper to taste.
 
The kicker: the longer the soup sits, the hotter it gets!

Roux is used to thicken sauces and gravies.

4 oz. butter or margarine

6 oz. plain flour

Heat butter and slowly add and stir in flour. Stir or whip until smooth. Add to gravy 1 ounce at a time until thick. Wait for several minutes after roux is added - it takes 3-5 minutes to thicken.