I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Crab Stuffing or Deviled Crab

1 lb. fresh crab meat
42 saltines crackers (1 sleeve)
1 stick butter, melted
1 Tbsp. prepared mustard
1 Tbsp. catsup
3 Tbsp. mayonnaise
2 eggs, beaten
1 Tbsp. lemon juice
Worcestershire sauce, Tabasco, and garlic powder to taste
2 Tbsp. cream or Half ‘n Half
1 (4 oz.) jar pimentos (optional)
Cayenne pepper

Reserve one third of the melted butter.  Mix remaining ingredients lightly, except Cayenne pepper.  Spoon mixture into baking dish or use to stuff flounder or other fish.  Brush rest of butter over top and sprinkle lightly with cayenne pepper.  Bake for 30 min. at 375 degrees.

The recipe is reputed to be the recipe for crab stuffing from the old St. Marks Cafe.  We have used it to stuff many, many flounder gigged in the canal and bay at St. George Island by family members, mostly by Michael or Adam.  It’s always delicious.
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