PLASTIC 2 CUP MEASURING CUP RECIPES

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CRAB CAKES 2 | JUST A PINCH RECIPES



Crab Cakes 2 | Just A Pinch Recipes image

I got this recipe from a good friend of mine, who was a Chief Cook in the US Navy, and this is nothing short of perfect. My family absolutely loved these, and that was with canned crab :) I will make these again with fresh cooked and picked crab soon.

Provided by Lee Thayer @LeeNST

Categories     Seafood

Prep Time 1 hours 20 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 9

2 eggs
2 1/2 tablespoon(s) mayonnaise
1 1/2 teaspoon(s) dijon mustard
1 teaspoon(s) worcestershire sauce
1 teaspoon(s) old bay
1/4 cup(s) celery, finely diced
2 tablespoon(s) fresh parsley, finely chopped
500 gram(s) lump crap meat, canned or fresh cooked, (1 lb)
1/2 cup(s) panko breadcrumbs

Steps:

  • For the crab, I used canned. Drain and check the crab meat for any shell fragments. (I used four 170 g (6 oz) cans, drained weight is 120 g (4¼ oz) that makes the total drained weight 480 g (17 oz) which worked perfect for the recipe.
  • To a mixing bowl, add the eggs, mayo, Dijon mustard, Worcestershire sauce, Old Bay, celery, and parsley in a large bowl and mix well.
  • Add the drained crab and panko to the wet mixture.
  • Gently fold mixture together until just combined, being careful not to shred the crab meat.
  • Use a ½ cup measuring spoon and scoop out ½ cup packed mixture, add that to your hands and shape into a ball, place on a large plate and press down and shape the sides to make a patty. You will make 6 cakes using the ½ cup measuring spoon to measure. Cover with plastic wrap and refrigerate for at least 1 hour.
  • Preheat a large nonstick pan on medium heat and coat with the cooking oil. When oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes per side.
  • Serve with sides of your choice and lemon wedges if desired. Enjoy.

ROYAL ICING RECIPE - BETTYCROCKER.COM



Royal Icing Recipe - BettyCrocker.com image

Use this traditional icing recipe on your favorite holiday cookies.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 30

Number Of Ingredients 6

4 1/2 cups powdered sugar
1/3 cup plus 5 to 10 teaspoons warm water (105°F to 115°F)
3 tablespoons meringue powder
1 teaspoon vanilla
1/2 teaspoon cream of tartar
Betty Crocker™ gel food color(s), if desired

Steps:

  • In large bowl, beat powdered sugar, 1/3 cup warm water, the meringue powder, vanilla and cream of tartar with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes, scraping bowl occasionally, until very stiff. Tint with food color(s).
  • Spoon 1/2 cup icing into small decorating bag fitted with small round writing tip; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
  • To pipe outlines or borders: Squeeze decorating bag firmly and steadily working counterclockwise to create an icing border. Release pressure on decorating bag to cut off flow of icing and complete border. Allow borders to set completely, 30 to 60 minutes, before filling in outlines.
  • Uncover remaining icing, and add any icing from piping outlines into bowl; mix well. Stir in warm water, 1 teaspoon at a time, until icing is consistency of heavy cream. (Make sure icing is mixed well before adding next teaspoon of water so as not to add too much.) Pour thinned icing into squeeze bottle; screw on top. Keep squeeze bottle tip and any remaining icing covered with plastic wrap to prevent drying out while decorating.
  • To flood or glaze: Using squeeze bottle, fill inside with thinned icing. Use nozzle of squeeze bottle or small metal icing spatula to fill in all areas until completely covered. If decorating with sprinkles, let stand 1 to 2 minutes before adding, so the sprinkles adhere. Let stand about 3 hours or until completely dry. Outlines and floods 30 (3-inch) sugar cookie shapes. Cover and store any remaining icing.

Nutrition Facts : Calories 80 , CarbohydrateContent 19 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Tablespoon, SodiumContent 0 mg, SugarContent 18 g, TransFatContent 0 g

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