Classic Crab Cakes

                                                       
1 pound fresh lump crabmeat, picked over for cartilage
1 egg, whisked
1/2 cup chopped scallions (optional)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons breadcrumbs, preferably whole-grain (use more as needed)
2 tablespoons olive oil
Lemon wedges (optional, for serving)
Cherry Tomato and Corn Salad



1. Combine crab meat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.

2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.

The Most Tender Country Style Honey BBQ Ribs

3 lbs country-style pork ribs, thawed (without the bones)
honey barbecue sauce (your choice of sause) 2 teaspoons minced onion flakes
2 -3 tablespoons Lawry's Seasoned Salt
1 tablespoon garlic salt
salt and pepper
 

                                                                ~Directions:

1. In a dish sprinkle salt, pepper, garlic salt and seasoning salt all over, then take each slice of rib and rub both sides with the seasoning mixture. Make sure each rib is well coated.

2. Line a baking dish with heavy duty foil and spray with Pam, preheat oven to 350 degrees.

3. Place ribs inside the baking dish and inside the oven for 20minutes until meat is browned on both sides. You can flip them over halfway.

4. Take ribs out and brush on honey BBQ sauce on top of ribs generously and put back in oven for another 20minutes until sauce is caramelized. Once sauce is caramelized add more sauce to the top of the ribs.

5. Cover the baking dish with foil well to make sure no steam can come out but try not to touch the top of the ribs. Make sure all sides are well sealed and put back into the oven.

6. Turn oven down to 250 degrees so sauce wont burn and let them bake for 2-3 hours. After two hours have passed, pull back a corner of the foil and poke one of the ribs with a fork to check tenderness of the meat, if you desire them to be even more tender put the tinfoil back over tightly and let them sit for another hour.

7. After ribs are done peel back foil carefully as steam will come out, take out ribs cover with sauce again and they are ready to be served!

MEXICAN SKILLET DINNER

                                       ~Ingredients

• 12 ounces chorizo or pork sausage
• 2 cups frozen whole kernel corn
• 1 14 1/2ounce can diced tomatoes, undrained
• 1 cup uncooked instant rice
• 1/2 cup water
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 15 ounce can pinto beans, rinsed and drained
• 3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese (3 ounces)

                                                             ~Directions

• Remove casing from sausage. In a large skillet cook sausage over medium heat for 10 to 15 minutes or until brown. Drain in a colander; set aside.
• Add corn, tomatoes, uncooked rice, the water, chili powder, and cumin to skillet. Bring to boiling; reduce heat.
• Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender.
• Stir in beans and cooked sausage; heat through.
• Sprinkle with cheese; cover and let stand for 2 to 3 minutes until cheese is slightly melted.