AUNT RUTH'S CRAB CAKES
Down home crab cakes are heavy on the crab, light on the filler.
Provided by Lisawas
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
- Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 5.3 g, Cholesterol 67.7 mg, Fat 6.2 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 1 g, Sodium 564.6 mg, Sugar 0.2 g
RHUBARB COFFEE CAKE WITH BUTTERMILK
One of my favorite rhubarb recipes. It's delicious for breakfast as well as for dessert.
Provided by Karen
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
- Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
- Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 53.2 g, Cholesterol 16.3 mg, Fat 12.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 2.7 g, Sodium 235.3 mg, Sugar 36 g
AUNTIE EMILY'S RHUBARB PUDDING
I love rhubarb grown right in my own backyard! This recipe comes from my Great-Auntie Emily. It's such a treat and is best served warm with ice cream or Cool Whip®. It can easily be doubled and baked in a 9x13-inch pan.
Provided by kel_klos
Time 1h
Yield 9
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 53.4 g, Cholesterol 4.5 mg, Fat 1.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 131.2 mg, Sugar 41.3 g
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OLD-FASHIONED RHUBARB CAKE - SEASONS AND SUPPERS
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- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt, if using. Set aside.
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