Easy To Follow Recipes

1 lb Crab meat
⅓ C Mayo
3 Egg yolks
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp Lemon juice
¼ tsp Blackened seasoning
¼ C Chopped parsley
1 ¼ C Bread crumbs
Salt and pepper to taste

Oil for frying

Mix together all of the ingredients for the crab cakes in a mixing bowl. Form the mixture into 8 evenly sized patties. Heat an inch or so of oil in a deep-sided skillet over med high heat. Add the crab cakes to the heated out. Cook for 5-8 mins until cooked through and browned evenly on both sides.
Drain on a paper towel-lined rack before serving.

HOMEMADE POTATO SOUP

Potatoes – I prefer to use russets. You’ll need 2 pounds, about 6 medium russet potatoes.

Water – you will need enough fresh, clean water to cover the potatoes for covering.

Milk – I use whole milk in my potato soup. You can also use your favorite dairy-free milk substitute.

Butter – the butter adds so much flavor to this soup.

Salt – add salt to taste for seasoning.

Pepper – add pepper to taste

Directions

Prep potatoes. begin by scrubbing your potatoes clean, peeling, and then cutting them into about 2-inch chunks. Place the potatoes into a large soup pot (I use my Dutch oven) and cover with clean water and stir.

Cook. Cook over medium heat until the potatoes are fork tender, about 20 minutes. Remove from the heat and drain away the water from the potatoes.

Add your whole milk and butter to the potatoes and place back on medium heat. Allow the milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.

Season. Remove from the heat and season with salt and pepper to taste.