By Kim Stearns-Miller,Washington Times | September 29, 2018–I was inspired to start a recipe blog after my husband’s family moved to Virginia in 2009.
We took our new neighbors for a weekend of family picnics and family-style barbecue.
One night, after dinner, we were at a local park.
Suddenly, a woman stopped us.
She said, “My husband and I are on our way to a crab cake, and I can’t make it.”
“What do you mean?”
“I’m not making crab cake,” she said.
We were not the only ones who felt this way.
Crab cakes are often a special treat at our family’s house.
We’ve even made them for our own wedding cake!
So, when I was looking for a crabcake recipe, I thought, why not make it for my husband and for my family?
This crab cake recipe is a simple recipe that’s easy to make, healthy and easy to enjoy.
It’s delicious on its own or as a crab soup, or served with a side of homemade pasta.
The recipe is made with fresh, fresh crab meat.
You can also use other types of seafood, such as shrimp or mussels.
This recipe uses only 1 cup of butter and 1 cup (1 stick) of flour, and it’s a good amount of sugar for a recipe that requires only 1 ingredient.
To make the crab cake batter, you’ll need 2 cups of flour and a large amount of milk.
If you have a stand mixer, it can be done with 1 cup flour and 1/2 cup milk.
You don’t have to add any extra ingredients to the crab cakes recipe.
The crab cakes don’t take long to cook, so they can be left in the fridge for up to 4 hours or frozen for up, 6 months.
I like to use a heavy-duty stand mixer for this crab cake.
This crabcake batter is light and fluffy, and the crust is soft and moist.
I usually cook mine in the oven on the lowest setting, which allows them to cook up to a few minutes per side.
You could even double the crabcake for a larger crowd or use them as a dessert.
This crust makes the crabcakes more filling and the crabmeat has a rich flavor.
This Crab Cake is a great dish for a big crowd, but it’s also a great way to enjoy a nice, quick dinner on the grill.