Sausage Strategy (with Pork) by bookseller

Is the sausage cooked? If it's not, how about cook the sausage and a bunch of onions in a pan (preferably not non-stick), in some fat. When they're done, take the sausage out (and slice it up), and deglaze the pan with a mixture of, ideally, broth of some kind and apple juice or apple cider, but plain broth would be fine too. (To deglaze, turn the heat to high under the pan, pour in the liquid -- it will sizzle -- bring it to the boil, and while it's boiling, scrape the heck out of all the brown goo stuck to the bottom of the pan, using a metal spoon. This will accomplish two things: It will dissolve the brown goo, which has tons of flavor, into the liquid, and it will also clean the pan.) Let the liquid boil and thicken, and consider stirring in a spoonful of mustard. You could add cream if you had some and wanted to, but not necessary. Meanwhile, heat up your pork and cook your rice. Put the pork and sliced sausage over the rice, and pour the sauce -- once it's reduced to the thickness you want (which won't take more than five minutes) over everything, making sure to get all the onions.

JACK GILLETTE’S FISH STEW by Sicut Cervus

Parboil 3 potatoes whole in 2 cups water. Remove and slice. Cut up 1½ lb pollock, toss in salt, pepper, and juice of ½ lemon Sauté 2 sliced onions in ½ cup olive oil. Remove and save oil. Chop coarsely together: 1/3 cup chopped parsley, 1 stalk celery, 1 carrot, 2 cloves garlic Put 1 layer of potatoes and onions in a large heavy-bottomed pot. Then put in all the fish, then celery-carrot mixture. Then another layer of onions and potatoes. Pour reserved oil over layered ingredients. Add 1 can tomatoes, cut into pieces, with liquid, and ½ cup dry white wine. Bake 30 minutes at 375°, or simmer very gently, covered, on top of stove for 45 minutes, checking to make sure the bottom does not burn.

Bon Appetit's Perfect Roast Chicken by bookseller

Ok, a few caveats. One, it's for chicken thighs, not for a whole chicken. But that's ok, because they're the tastiest part. And two, it's a bit of a pain in the ass. But it's really, really easy. I mean, like, EASY. And it produces chicken where the skin is like bacon and the meat tastes more deliciously chicken-y than any chicken I've ever had. Now, I've been using "air-chilled" thighs from Whole Foods, and the fact of their never having been frozen, and being...organic, free range, whatever, may play a considerable role in the wonderfulness. So use the best chicken you can find/afford.

Bring your thighs to room temp, and season them with salt and pepper. Preheat your oven to 475. While it's preheating, heat a tablespoon or so of olive oil in a heavy pan (stainless or cast iron -- you want something that will just fit your thighs). If you're making more than 6 thighs, up the oil a bit. The pan should be on high heat, and you're looking for the point at which the oil is hot -- a drop of water flicked in will start to sizzle immediately -- but not smoking.

Once you've hit the magic point, put the thighs in the pan, skin-side down. Use tongs to spread out any excess skin, so that as much skin as possible gets in contact with the pan. Cook for 2 minutes.
Turn the heat down to medium-high, cook for 8 minutes.

Use tongs to move the thighs around. Don't flip them (leave them skin-side down), but pick each of them up and shift it -- you're just trying to make sure it's not sticking. Cook another 4 minutes.
Stick the pan (with the chicken STILL skin-side down) into the oven. (You can turn the burner off now.) Cook for 13 minutes.

Use tongs to (at last!) turn the thighs over, skin-side up. Cook 5 minutes.

Remove pan from oven, cover LOOSELY with tin foil, and let the chicken sit for about 5 minutes. Don't fuss about the timing here -- figure it's long enough to toss a salad and pour some wine, or drain and mash some potatoes, whatever.

Eat some of the best chicken you have ever had.

Italian Stir-Fry of Beef and Cherry Tomatoes by Sicut Cervus

I'm oh so pleased that you are intrigued by the fusion experiments. Last night's involved beef and cherry tomatoes, stir-fried in "Italian bread dipping sauce" -- olive oil, balsamic vinegar, and herbs -- and finished with some leftover orange-ginger sauce that is Chinese and does have soy sauce in it (don't remember where I got the recipe for it but it's excellent), plus white wine. Served over wild-rice-from-a-box (we all have our shortcuts, now don't we?) and steamed broccoli (with butter of course) on the side. It would have been even better if I'd marinated the meat beforehand in the bread-dipping sauce, but I tend not to think of that sort of thing until it's too late.

Then I stuck all the bones and trimmed fat from the beef (we've been eating off this one hunk of cheap steak for three days) in the oven and roasted them down, and made some stock with what I managed to keep from eating of the roasted bones and crackling. So that, with a few days' leftovers, will be soup sometime next week.

Gingery Pork by Sicut Cervus

I've been experimenting with Chinese / Northern Italian fusion, using stir-fry techniques and cornstarch as a thickener, and spices like ginger and cayenne, but leaving out the soy (which my husband and I are not all that fond of) and adding things like artichoke hearts and rosemary that are my vernacular. I've had some dandy results, including this evening.

Here's one of them, for a gingery pork, that I made up about six weeks ago and had the presence of mind to write down.

Cut up 2 pork chops into bite-size pieces. Dredge in cornstarch seasoned with salt, pepper and basil.

Chop fine: 2 t. garlic and 2 t. ginger root

Get ready in small dishes, cut up for stir frying:

2 stalks celery (yeah I know you hate it)
6 baby bella mushrooms
3/4 c. snap peas
4 oz. fresh spinach

Mix up a sauce of 3/4 c. white wine, 2 T. vinegar, 2 t. sugar and set aside.

Sauté meat in olive oil. When nicely browned, add garlic and ginger, then celery, then mushrooms, then snap peas, then spinach. When vegetables have wilted, add sauce, stir and serve immediately with rice or over pasta.

Veggie Balls, aka Lentil Balls with Walnuts and Parmesan

The Meatball Shop’s
Veggie Balls
[I called it lentil balls with walnuts and parmesan, for honesty's sake]

"The Meatball Shop’s staff eat these around the clock. You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach. You can also top with Spinach-Basil Pesto. And when it comes to feeding children, this is a great and tasty way to sneak in more veggies."

2 cups lentils
1/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3 tablespoons tomato paste
8 ounces button mushrooms, wiped clean and sliced
3 large eggs
1/2 cup grated rennet-free Parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1/4 cup finely chopped walnuts

1. Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.

2. Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

3. Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

4. Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

5. Roll the mixture into round golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4 inch of space between the balls and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

6. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving. Yield: About 2 dozen five dozen 1 1/2-inch meatballs.

One recipe is supposed to make one 9x13" panful of 24 non-meatballs. Instead it made enough to fill two pans plus two pie plates. And the leftover no-meat-balls are delicious eaten cold with the fingers while passing by.

My fifteen-year-old ate plate after plate of these, without pause for comment. My meat-loving nineteen-year-old ate plenty of them, but did mention that he prefers meatballs with real meat. His taste limitations can be a little tiresome.

Saag Paneer by Picklehead

I'd made Madhur Jaffrey's recipe before, but forgot that Flatmate took that book with her when she moved out, so I had to improvise based on memory. Here's what I did:

Ingredients:

4 oz. paneer

approx. 8 oz. cooked spinach

4 oz. water

2 cloves garlic

1/2 tsp cumin

1/4 tsp mustard seeds

1 tsp garam masala

1/2 tsp chili powder

1/2 tsp turmeric

Oil and butter

Fry the oil and butter together. Add the mustard seeds. When they pop (about 30 seconds), add the cumin and stir. Add the paneer and cook until brown. Add the garam masala, chili powder, and turmeric, and cook for approximately 5 minutes, until the liquid is absorbed and the pan is close to dry.

Add the water, spinach, and garlic, turn the heat down to low, and simmer for approximately 20 minutes, stirring regularly. Add more water if needed.

(It probably could have been improved with a dollop of cream a few minutes before serving, but I didn't think of that.)

Pork adn Eggplant Curry by bookseller

Curry recipe by way of Fine Cooking magazine, but fairly heavily tweaked:

1 T coconut oil
1 cup sliced onion
3/4 pound pork loin, thinly sliced
3/4 pound eggplant in small, bite-sized pieces
1/2 cup chicken broth
1/2 t fish sauce
1 T brown sugar
1/2 of a 14 oz. can of coconut milk (not "light)
1 heaping T Thai red curry paste
grated zest of 1 lime
fresh lime juice to taste
1 t cornstarch
Garnish: 2 T chopped roasted peanuts or dried coconut or fried shallots/onions; fresh cilantro if you got

1. Shake the coconut milk so the thick and thin parts mix together.

2. Brown the pork, then the onions, and finally the eggplant in the coconut oil over medium heat; remove to a bowl.

3. Deglaze the pan (over slightly higher heat) with 1/4 cup of the coconut milk; simmer 2 minutes or so to thicken.

4. Stir in the broth, curry paste, fish sauce, sugar, lime zest, and remainder of the coconut milk (remember, you're only using half the can in total); simmer 5 minutes. Taste for seasoning (this is the point when I said WHHHHOOOO HOT HOT HOT! and threw in more coconut milk). It will look extremely unimpressive, like dirty dishwater, but it will taste great.

5. In a small bowl, dissolve the cornstarch in 1-2 T of the sauce; stir this slurry into the sauce and bring to a boil, stirring, until the sauce thickens. Taste again; add lime juice as desired (I added the juice of about 1/2 a lime).

6. Add back in the pork, eggplant, and onion, and simmer to heat through. Garnish with peanuts, toasted coconut, chopped cilantro (and bean sprouts, shredded carrots, thinly sliced chilies...all those would be good, too) as desired.

For me, this serves two over a large-ish bowl of mesclun greens (undressed).

Note the pork is much easier to slice when it's partially frozen (and in fact, I wound up making this because the only pork I had was FROZEN frozen, and I knew I'd need to slice it really thin if it was going to thaw in time for anything like dinner).

If diabetes is an issue here, FWIW, instead of sugar I used Locanto/Whey Low in a 2:1 ratio. Worked beautifully. The cornstarch comes out to 1/2 teaspoon per serving, which is 1 gram of carbohydrate. And by serving it over salad rather than rice, of course, it becomes very diabetes-friendly.

The original recipe added 2 cups sliced cabbage to the eggplant; I think that would be a good addition. And this would work with any number of veggies instead of the eggplant -- I plan to mix in some snowpeas for the second round, and maybe some sliced red pepper.

You could certainly make this more complex by adding some thinly sliced lemongrass and/or grated ginger to the simmering sauce, and/or by garnishing with some slivered Thai basil or pea shoots. Very good as is, though. And takes less time to make than it has to type up.

Finally, if you don't have coconut oil (delicious and very good for you) or peanut oil, use unflavored vegetable oil, like canola; don't use olive oil.

Seafood Stir-fry with Arugula by liz_isabella

My favourite seafood stir-fry is mixed shellfish fried lightly in butter, lemon and garlic, then add in chopped coriander, chopped rocket (arrrrrrrrrrrrugula, love that word), and if I have any, spring greens, warm through until wilted. I have it with couscous usually, but I have A Thing for couscous.

Carnitas by Calamity Jeanne

This afternoon I dusted off an old recipe for carnitas. It's one I basically cobbled together from two recipes out of two different library-loan cookbooks back when I lived in Silver Bay 20 years ago. I used boneless country-style ribs: simmered the wee out of them in water with a sliced onion and some ground cumin and dried oregano, then removed them from the broth, salted them and baked them in a 350F oven until browned, then allowed them to cool and cubed the meat, then put the meat cubes back into the baking dish, seasoned them well with cumin, oregano, chili powder and garlic powder, dumped in the onions from the cooking stock as well as a cup or so of the stock, covered it with foil, and let it bake for another 45 minutes. The meat is amazingly tender. I serve it on soft corn tortillas spread with refried beans, rolled up like taquitos, with Mexican rice on the side.

Squash and Meat Pie by Sicut Cervus

[From The Victory Garden Cookbook]

1 partially cooked pie crust (use your usual recipe for that part -- flour, a bit of salt, fat, water); roll out and put in pie pan, prick with a fork, weigh it down with another pan buttered on the bottom and full of old pennies or whatever; bake at 425, take it out after 8 minutes and get rid of the weighing-down pan, prick again and adjust the edges if needed, put back for a couple more minutes, take out and let cool.

Meat layer

3/4 lb ground beef
1 stalk celery
1 small onion
1/4 lb ham
2 T butter
1 egg
1/2 cup grated swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1 t thyme
1-1/2 t salt (I found this a bit excessive and would use less next time)
freshly ground pepper

Topping

2 eggs
2 cups cooked winter squash
1/2 cup cooked rice (or other similar-textured bland carb, whatever you've got)
2/3 cup cream
1 T melted butter salt and freshly ground pepper
1/4 cup grated Parmesan cheese

To make meat layer, brown ground beef, drain off fat, and put meat in mixing bowl. Chop celery and onion, dice ham. Melt butter and sauté celery and onion till barely wilted, 3-5 minutes. Add ham and cook for 2 minutes. Stir into ground beef.* Beat egg and mix with beef mixture along with cheeses, parsley, thyme, salt and pepper. Let cool while you make the custard layer.

Put all ingredients for custard in food processor and blend till smooth.

Put cooled meat mixture in the pie shell, spread around and pat down. Cover with squash topping (I had extra topping; I didn't measure the squash, so there may have been more than 2 cups of it; plus the recipe is for a 10-inch pie pan and mine are 9-inch. I put the extra custard in an oven-proof dish and baked it separately.)

Sprinkle with parmesan cheese (I forgot to do this).

Bake at 350 for 15 minutes, turn down heat to 325 and bake for 20-30 minutes longer till crust is nicely browned and filling is set and starting to brown around the edges.

Confession: I was in a hurry. I baked it for 15 minutes at 375, then turned it down to 300 for 10 more. It was perfect.

*I did this in my usual order -- do the onion and celery in the butter, then add the (raw) beef and brown it, then the ham, etc. It saved one dirty bowl, and probably blended the flavors a little more.

New York Times Moussaka

3 medium-sized eggplants
1 cup butter
3 large onions, finely chopped
2 pounds ground lamb or beef
3 T tomato paste
1/2 cup red wine
1/2 cup chopped parsley
1/4 teaspoon cinnamon
salt to taste
freshly ground black pepper to taste
6 T flour
1 quart milk
4 eggs, beaten till frothy
nutmeg
2 cups ricotta or cottage cheese
1 cup fine bread crumbs
1 cup freshly grated Parmesan cheese

1. Peel the eggpalnts and cut them into slices about 1/2 inch thick. Brown the slices quickly in four tablespoons of the butter. Set aside [my annotation: sprinkle with salt]

2. Heat four tablespoons of butter in the same skillet and cook the onions until they are brown. Add the ground meat and cook ten minutes. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from the fire.

3. Preheat the oven to 375 F

4. Make a white sauce by melting 8 tablespoons of butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cool slightly and stir in the beaten eggs, nutmeg and ricotta.

5. Grease an 11 x 16 inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant and meat sauce in the pan, sprnkling each layer with Parmesan cheese and bread crumbs. Pour the ricotta sauce over the top and bake one hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving. Cut in squares and serve.

Chicken Livers with Onion and Bacon by liz_isabella

I was actually really chuffed with how easy it was to do the livers, you should definitely give it a try.

I grilled some bacon before hand and set it aside.

Then I chopped up an onion, and chopped some garlic, and set that to fry. Once the onions started to change colour I added the chicken livers (I had drained them and rinsed them a bit before hand, because they can be quite mucky). Keep gently frying them until they're brown on the outside and a little pink on the inside. Their texture will change a little, and get a bit smoother.

Get some potatoes on the boil, then mash them up. Put that on a plate and then pop the cooked livers and onion on top. Add the bacon. Then put a couple of spoons of red wine and some nice balsamic vinegar into the still warm pan and swirl it around to get some of the bits out, pour that out over the livers and mash, Bob's your uncle, Fanny's your aunt, dinner.

It only took me about 15/20 minutes. Yummy.

Oxtail Stew by liz-isabella

Yesterday I pan fried the oxtail until it was sealed on the outside. I then fried up some diced celery, onion, garlic and carrots, added the meat back in and covered it up with some beef stock. I added some thyme and some rosemary and let the whole lot simmer for four hours.

I left it in the fridge to cool overnight, and then this afternoon I topped it up with a bit of water and a glass of red wine, simmered it for another half an hour. Then I made some rosemary and garlic doughballs (dumplings) and added that in for last 5 minutes or so. It was good. And the house smelled so nice while it was all cooking.

Slow Roasted Lamb by liz-isabella

Yesterday I did a slow roasted lamb dish via Nigella. Lamb chops chopped up, in a roasting pan with diced raw potatoes. Over that a mix of olive oil, rosemary, garlic, and chilli. Slow roasted at about 150 degrees for around an hour and a half. It was lovely, all juicy and tasty. I had it with brussel sprouts and broccoli and felt virtuous and stuffed.

Mujaddra (Rice & Lentils) by bookseller

Cook both rice and lentils -- maybe the same amount of each, doesn't matter -- as you normally would (though maybe don't put them on the heat till the onions are about halfway done). Slice up about twice or three times as many onions as you think you'll need, getting them as thin as possible, and separating them into rings. Pour an unconscionable amount of olive oil (must be olive oil) into a pan, and cook the onions over the lowest possible heat. Getting them as dark as they can go will take quite a long time, easily an hour, maybe more, but you really don't have to poke them or fuss with them; just come in and check every 20 minutes or so; stir the darker ones in with the lighter ones, make sure nothing's sticking. When at least half of them are a really dark brown (and the other half are deep gold), mix the contents of the pan -- onions and onion-y olive oil -- together with the rice and lentils (which are still warm), and season everything with salt and black pepper and (if you're me) some cumin seeds that you have toasted in a dry pan till fragrant, and ground. Good warm, good cold, good plain, good with extra bits in, good with green eggs and ham, good all around. Too high in carbs for me to indulge often, sadly, but great comfort food. And as comfort food goes, actually not bad for you.

FWIW, my recipe, which I started making in college, comes from the Frugal Gourmet, who may have been a perv but put out some good cookbooks.

Mom's Black Vinegar & Ginger Pork Trotters by PegS

Ingredients:

• 1-2 lbs pig's feet. Have the butcher halve and cut into 2 inch pieces
• 2 bottles of Chinese sweet black vinegar
• Large hunk of ginger, or however much you want (1/2 lb - 1 lb)
• (Optional) apple cider vinegar
• (Optional) Chinese brown sugar

Note: the vinegar and ginger can be made ahead, as can the blanching of the pig's feet. My mom just throws the pig's feet in the freezer until she's ready.

• Blanch the pig's feet in boiling water for a few minutes (2-5). Remove from water and rinse in cold water. Set aside.
• Peel the ginger, then cut into 1-2 inch chunks. "Smash" the chunks just so they release a bit of juice.
• Saute or toast the ginger lightly for a few minutes until they're fragrant.
• Put the vinegar and ginger in a large pot and bring to boil. Turn down heat and simmer for an hour.
• Taste the broth. If it's too sour add some of the brown sugar. If it's too sweet add some of the apple cider vinegar.
• Throw in a dash or two of salt.
• Add the pig's feet to the mixture, and simmer for about an hour or until tender. Serve.

My mom actually says she throws the pig's feet in the evening before, turns off the stove, and just leaves it. Then in the morning she brings it back to a boil and simmers it again for 1/2 hour.

Pea and Pecorino Risotto by liz isabella

Serves 4

Ingredients:

2 tbsp olive oil
50g/2oz butter

1 onion, finely chopped

2 garlic cloves, finely chopped

400g/14oz risotto rice

150ml/5oz white wine

1.5L/2.5 pints hot chicken stock

45g/1lb peas (frozen or fresh, doesn't matter)

25g/10oz grated pecorino cheese

handful of fresh mint, roughly chopped

salt and freshly ground black pepper


Method:

1) Heat a large, heavy-based saucepan and add the oil and half the butter. Heat until it is foaming then add the onon and gently cook for about 5 minutes until beginning to soften. Add the garlic and cook for a few minutes then stir in the rice and heat through for a minute until shiny and opaque

2) Pour in the wine and boil for 1 minute to allow the alcohol to evaporate, stirring constantly. Turn down the heat to medium heat and begin to add the stock a ladleful at a time allowing the liquid to to absorbed into the rice before adding more.

3) After 15 minutes of cooking add te frozen peas and cook for another 5-7 minutes.

4) When the rice feels soft and fluffy and the texture is creamy, but each grain is still firm to the bite in the centre the risotto is ready. At this point take the risotto off the heat and stir in the remaining butter cheese and mint and season to taste. Leave to rest with the lid on for a few minutes then serve immediately.

Enchiladas with Chili Gravy by Erythrosine

1. While the tortillas do have to be cooked before you fill them, it works perfectly well to steam them, instead of individually frying each tortilla, which takes forever (and adds a huge dose of oil or lard). I learned this from Martha Rose Shulman's NYTimes piece about tacos. I wrapped twenty corn tortillas in a nice clean dish towel and steamed them over boiling water for one minute, then removed the pot from the heat and left them covered for fifteen more minutes.

2. Robb Walsh's Chili Gravy is the perfect Tex-Mex enchilada sauce, if your chili powder is good, and fresh:

Chili Gravy
1/4 cup oil or lard
1/4 cup flour
1/2 tsp black pepper
1 teaspoon salt
1.5 teaspoon powdered garlic [I substituted fresh garlic, of course]
2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoon good chile powder [I used Penzey's, but Gebhardt's is supposed to be good]
2 cups chicken broth (or water)

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients, then add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

For a filling, I used diced cooked chicken thighs, grated queso fresco, fresh cilantro (since there were no cilantro-haters present), and onions (cooked with the chicken thighs). Given the amount of ancho chili in the chili powder, I'm not sure how much it mattered that the chicken broth I used in the chili gravy was double-strength homemade broth, not the canned stuff, but you probably wouldn't want to add any salt if you used canned broth.

Broiled Crab Cakes by Grizzled Adams

I just made broiled crab cakes last night, easiest recipe ever....

1 egg yolk

1/2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon dry mustard

2 teaspoons Worcestershire sauce

1 tablespoon mayonnaise

1 tablespoon chopped fresh parsley

1 pound Maryland jumbo lump crab meat

Preheat the broiler.

In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire sauce, mayonnaise and parsley. Then, gently fold in the crab meat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.

I dusted the 4, 1/4lb cakes with Old Bay b4 broiling....very tasty