Lucky Junque




 

Recipe of the Month
Corn Crabcakes




Corn Crabcakes

Drain crabmeat; check for shells. In small bowl, reconstitute air-dried vegetables from mix packet with water or liquid from corn. In large bowl, mix egg, mayonnaise, breadcrumbs from packet, and rehydrated vegetables. Mix well, and stir in fresh or canned corn. Gently fold in crabmeat until well mixed. Form six evenly sized cakes. Place on pan lined with wax paper, and refrigerate for about an hour. Heat butter or oil in frying pan, and gently place cakes in hot pan. Don't turn until nice and brown on one side. Turn, and brown other side. Serves six.

Directions

1 lb. lump crabmeat
1 pkg. Chesapeake Crab Cake Mix
¾ c. fresh or canned corn (reserve 1 to 2 tbsp. juice)
1 egg

¼ c. mayonnaise
3 tbsp. butter or oil

Lots of Local and Virginia made goodies- 

  • Goats Milk Soaps and Balms
  • Local Goats Milk Laundry Soap
  • Gunthers Salsa 
  • Local Raw Honey
  • Blue Crab Bay
  • Taste like Grandmas Jelly and Pickles
  • Red Rocker Candy
  • Willie Byrds Chocolate Sauce
  • Mad Dash Mixes 
  • Quilted Microwave Cozies