Sponsored by Mondelēz International
We have made these crab cakes for the last 30 years using RITZ crackers.
5 Servings/approximately 5 oz each
1 lb Maryland jumbo lump crab
20 RITZ crackers, crushed
1 small egg
1 Tbsp Dijon mustard, strong n spicy
3/4 cup mayonnaise
1 Tbsp Old Bay seasoning
1 tsp Worcestershire sauce
1 Tbsp lemon juice
1 Tbsp chopped, fresh parsley
1 cup vegetable oil approximately
Clean crabmeat and set a side. Combine crushed RITZ crackers, egg, mustard, mayonnaise, Old Bay, Worcestershire sauce, lemon juice, and parsley, and mix thoroughly. Gently fold in crabmeat so not to break the lumps. Form into cakes and refrigerate until chilled. Sauté in vegetable oil until golden brown on both sides. Serve with tartar sauce, slaw and fries.
1 lb shaved Brussels sprouts
1/2 cup mayonnaise
1/3 cup cider vinegar
1/4 cup sugar
1 Tbsp celery seed
1 cup shredded carrots
1 tsp lemon juice
Blanch Brussels spouts and mix with remaining six slaw ingredients: mayonnaise, vinegar, sugar, celery seed, shredded carrots and lemon juice. Cool.
1 cup mayonnaise
1 Tbsp chopped cornichons
4 Tbsp capers
4 Tbsp chopped roasted peppers
2 Tbsp lemon juice
Combine mayonnaise, cornichons, capers, chopped roasted peppers and lemon juice.
3 cups vegetable oil, approximately
Cut four potatoes into julienne strips, and fry in vegetable oil in a 10-inch black skillet pan at a high heat.