Recipes
Brosso’s Famous Crab Cakes
My Mother & I made this recipe for almost 20 years at Buddies and in early 2009, it won the second place spot in WJZ-TV & AACC’s World’s Best Crab Cake Recipe Contest! Enjoy!
Yield: approximately 15 4-5 oz. cakes
2 lbs. Lump Crabmeat
1 Lb. Jumbo Lump Crabmeat
3 eggs
2 c. Kraft Mayonnaise
3 oz. Pimento, chopped & drained
1 small Green pepper, minced finely & drained
4 shots Worcestershire sauce
1 heaping Tablespoon Old Bay Seasoning
2 Tsp. Yellow Mustard (you can substitute Dijon for a kick!)
½ tsp. Coleman’s Dry Mustard
2-3 sprigs parsley, fresh chopped
1 T. dried parsley flakes
8-12 Saltines, crushed finely (pulverized!) *
1. Place the crabmeat in a colander to drain and carefully pick out any shells from the crab. Let this sit for about 15-20 minutes. Meanwhile…
2. In a large bowl, whisk your eggs and add the mayo, Worcestershire and yellow mustard until lump free. Stir in the pimento, pepper, Old Bay, Coleman mustard and parsley.
3. With your hand, gently fold in the crabmeat being careful not to break the lumps!
4. Then sprinkle with the saltines *, starting with 8 crackers then adding as needed to tighten up the mixture.
Shape the cakes into lumps the size of a tennis ball and chill for about 30 minutes. Then, place on a tray in a HOT 425’ oven and broil until done ~ about 10-15 minutes!
Enjoy with mustard & saltines or on a Kaiser of potato roll with lettuce, tomato and tartar sauce or mayo!
* Use a ziploc and rolling pin to crush the crackers – place crackers in bag, seal and roll with pin! Instant saltine crumbs with no mess!
Tartar Sauce
1 c. Kraft mayonnaise
½ c. sweet relish, drained (you can substitute capers for the relish if you prefer a less sweet sauce)
1 tsp. yellow mustard
1 small Vidalia onion, minced
juice of ¼ - ½ lemon (or to taste)
pinch of black pepper
1. Mix together & serve!
Creamed Spinach
This traditional Southern staple is kicked up with a hearty béchamel sauce, perfect for a side dish to your broiled crab cakes or served with crackers as a party snack. This recipe serves approximately four.
BĂ©chamel Sauce
1 stick butter
ÂĽ cup all purpose flour
2 cups milk or half and half
2 tablespoons chopped onion
1 bay leaf (size of a dime)
ÂĽ teaspoons each, salt and nutmeg (secret!)
Preparation instructions:
1. In a small saucepan, melt butter over medium heat until foamy, then add flour and stir until light brown in color.
2. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
3. Reduce the heat and cook for five minutes – pass through a fine strainer and reserve. The sauce will be very thick.
4. Cook 1 pound spinach immersed in boiling water for one minute. Remove and immerse in ice water to stop the cooking process.
5. Squeeze spinach until very dry and puree in a food processor. Set aside.
6. Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 tbsp. softened butter.
Mama’s Homemade Sweet Potato Casserole
This recipe serves approximately 12. I print this recipe in honor of Miss Dell who I have learned so much from in the last four years of my cooking career & lots of life lessons, to boot!
Sweet potato mixture
3 cups mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick (1/2 cup) butter
Crust mixture
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick melted butter
Preparation instructions:
1. First, combine crust mixture in mixing bowl and hold on the side.
2. Combine sweet potato mixture ingredients into a mixing bowl in the order listed. Combine thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.
3. Pour mixture into buttered baking dish.
4. Bake for 30 minutes at 350 degrees. Allow to set and cool for 10 minutes
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 10 minutes at 350 degrees. The brown sugar and pecan crust should be slightly browned and crunchy. * At this point you can also add marshmallows to the top when baking...I love this touch!
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