Come Cook With Me👩🏽🍳…. We are making my #CrabCAKES!!! This meal is by far one of my friends’ and family favorites! Today we will share with you how to make it completely Dairy and Gluten Free, as well as a Healthier Version that my original recipe that is just a little guilty pleasure 😋. We aren’t using the typical Instant Pot or Slow Cooker for this meal as these delicious treats will be BROILED to perfection. Which one will win?🤷🏽♀️ ..I just love cooking 🤗
In addition to the above Crab Cake recipe, we have a guest Chef that will be making her NEW ZEALAND PAVLOVA!
Facebook followers: Don’t forget to share this post and say who you are and where you are from to win Dan-O’s Spices. And when you share this to your wall, you’ll be entered to win the next week’s giveaway and a few other surprises that I have up my sleeve! 🤗❤️👇🏽 follow me @ Laura.J.Hall.75 on Facebook
**** Heat Oven to BROIL
Recipe for CRAB CAKES
2lbs of Jump Lump Crab Meat
1 Pint of CRAB CAKE MIX
2 slices of Fresh Bread or Harvest Thins or a Gluten Free Bread
1 tsp of Organic Chopped Fresh Parsley
1 squeeze of Lime when serving
CRAB CAKE MIX
1 pint of: (Choose from the following pending your HEALTH appeal: Follow Your Heart, Soy Free Vegenaise, 0% Greek Yogurt, Hellman’s Mayonnaise,)
2 eggs, or 1 egg Plus 2 Egg Whites or 5 Egg Whites
3 tsp of Old Bay Spice/Seasoning
1 tsp of Dan-O Seasoning
1 tsp of Organic Cumin
1 tsp of Fresh Lemon Juice
1 tsp of Organic Chopped Parsley
* To taste pending Liquid Aminos, Worcester, Tabasco, Salt and Pepper
Combine Crab Cake Mix with Jumbo Lump Crap Meat lightly.
Add bread crumbs while mixing. It is important to use FRESH ORGANIC Parsley and FRESH BREAD crumbs! Form Crab Cakes with large spoon. Broil until lightly browned. If making multiple, rotate in oven on various rack positions. Can be frozen prior to cooking 🙂 Serve with wedge of lime as a side.
✨✨Recipes by Laura J Hall✨✨
NEW ZEALAND PAVLOVA
4 egg whites (room temperature)
8 oz of Sugar
1/2 tsp. vinegar
1 tsp of Non-GMO Corn Starch
1/2 pt. Fresh Whipping Cream (or Cool Whip)
Beat egg whites until stiff, but not dry. Add sugar gradually, beating constantly. Add about 2 tablespoons at a time. Beat until dissolved before adding next 2 tablespoons. A stiff meringue should now be formed.
Fold in vinegar and corn starch.
Turn mixture onto greased aluminum foil. Shape into a round and back in 250^ oven for 1 1/2 hours or up to 2 hours. When the outside is firm and crisp, remove from oven. Peel off paper. Be careful at this point because it will be brittle. Place on a dish and cool.
Just before serving, whip the cream and spoon over top. Decorate with Kiwi Fruit, or peaches, or pineapple, or strawberries … etc. Chocolate Chips are good too!