The Secret Recipe Blog

1 lb lump crab meat (make sure you check for shells before preparing)
½ teaspoon minced garlic
1 tablespoon minced onions
1 tablespoon diced celery
2 tablespoons mayonnaise
1 egg
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
¼ cup bread crumbs
Salt and Pepper to taste
Olive Oil for sautéing

To start, in a bowl combine all ingredients except for the crab and the bread crumbs. Mix the ingredients together and then carefully mix in the crab meat. Spread out the bread crumbs on the counter. Role crab mixture into a ball about 2 inches or so in diameter. Put the ball in the bread crumbs flattening it out into a patty about 1 inch thick by 3 inches in diameter. Refrigerate the crab cakes until you are ready to cook them.
To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab cake on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 8 minutes.

(14 votes, average: 4.21 out of 5)

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Just in time for the July 4th BBQ’s…  This recipe goes great on chicken.

1/2 cup Chunky-style Prego sauce
1/2 cup Del Monte Ketchup
1 tablespoon Dijon mustard
1 tablespoon Vinegar
1/8 teaspoon Dry mustard
1 teaspoon Chili powder
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.

(12 votes, average: 4.08 out of 5)

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Here is another great new recipe from America’s Secret Recipes Volume 1.  A creamy and perfect blend of ingredients for your seafood dishes and sandwiches.

3 tablespoons chopped fine sweet white onion
3 teaspoons minced carrot
1/3 cup Miracle Whip salad dressing
2/3 cup sour cream
1/4 cup confectioners’ sugar
2 tablespoons sweet pickle relish
1/4 teaspoon salt

1. Place onion in food processor; chop; transfer to small bowl; set aside.
2. Place carrot in food processor; chop; add to onion.
3. Combine remaining ingredients in separate bowl; whisk well to combine. Add onion and carrot; mix well. Cover; refrigerate at least 2 hours to allow flavors to meld.
Makes 1 cup.

(18 votes, average: 3.72 out of 5)

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Tilapia (or salmon, grouper, halibut, sea bass, swordfish)
3 1/2 ounces blue cheese (store bought)
1/2 cup butter, separated
Parsley
Chopped lemon wedge, for garnish
Fish seasoning

Place fillet darkest or skin side down in a pie pan. Brush presentation side of fillet with butter sauce. Shake a heavy coating of blackened fish seasoning onto fillet. Brush the blackening pan with butter sauce. Carefully flip seasoned fish onto blackening pan and brush dark side of fillet with butter sauce. During the last 2 to 3 minutes of cooking add blue cheese dressing and finish cooking fish until 150 degrees F and dressing has browned slightly. Garnish with fresh chopped parsley and lemon wedge.

(16 votes, average: 4.00 out of 5)

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