I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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When it comes to seafood at our house Anastasia, Sebastian and Tom are the big fans, especially lobster, shrimp or crab. As for me, I can take it or leave it, but unlike the rest of my family, my youngest daughter Milena is not a seafood fan, unless of course it’s crab cakes - the only seafood she looks forward to. This next recipe comes from Old Bay Seasoning and is a twist on crab cakes, with all of the flavor and half the work.
Crispy Crab Nuggets
1 pound fresh crab meat
3 slices of white bread, crust removed or packaged bread crumbs (see helpful hints)
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon parsley
Put breadcrumbs in food processor and pulse until fine. In a large bowl, mix together the egg, mayonnaise, mustard, Worcestershire sauce, parsley and Old Bay seasoning. Add the breadcrumbs and crab meat and mix by hand to avoid breaking up the crab meat too much. However, you may need to break up the very large lumps so that the crab balls stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels and serve with or without a sauce, makes a great appetizer.
One comment suggested using saltines instead of bread for less grease absorption and another suggested substituting Ritz crackers (about 24 crushed into dust) for a sweater, more buttery flavor. The nuggets may also be baked at 350 F for about 20 minutes or place under the broiler for 8-10 minutes.
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