Balmer Coddies Food

"BAWLMER" CRAB CAKES

Steps:

• Place the crab meat in a large mixing bowl, being very gentle to not break up the lumps. Combine the egg, mayonnaise, mustard, seafood seasoning, Worcestershire, parsley, and baking powder in a small mixing bowl. Mix until everything is well incorporated. Add the mixture to the crab meat, but do not mix at this point.
• Break the white bread into small pieces in another small bowl and add the milk to moisten. Combine the moistened bread with the rest of the ingredients. Fold everything together lightly until just combined. Again, be very careful not to break up the crab meat. Using your hands, form a desired amount of mixture onto a tight ball shape and place into the refrigerator to chill.
• Place a large nonstick skillet over medium to medium-high heat, adding enough vegetable oil to generously coat the bottom of the pan, about 1/4-inch. Add the crab cakes to the hot skillet, pressing down lightly to form a cake (do not smash into a pancake, this will dry it out). Cook until deep golden brown, about 6 minutes, and flip gently, cooking to the same degree on the opposite side. Remove from the skillet and drain off the excess oil on paper towels. Serve with your favorite sides and sauce.

"BALMER" CODDIES

Steps:

• Soak the cod overnight (12 hours or more) and in the morning check a piece for saltiness. I drain the water out several times during this period and put in freshwater, rinsing the cod.
• If the salt level appears not to be salty the next morning, then simmer cod in boiling water for 8-10 minutes Drain immediately.
• Peel and dice potatoes and put water and simmer until tender. Drain potatoes in a colander. In a bowl, mash with 2T milk and set aside to cool.
• Saute onion in 1T butter until transparent, (in the same pan as potatoes were) about 5 mins adding in parsley at the end, remove from heat and cool.
• Flake the cod well then mix together all ingredients. (I use my hands to flake and then wrap in a towel to get all the water out).
• Put in a bowl with potatoes. Add onion, eggs, seasonings, except chives.
• Form into 1.5oz or golf ball size balls and flatten slightly.
• OPTIONAL: I add 3/4 tsps of flour with pepper and minced chives. I then pat the cakes in the flour, both sides, and mash down just a bit so it resembles a crabcake or salmon cake.
• I put in the refrigerator for 3/4 hours to firm up.
• Take out and fry in 1/2" very hot oil until browned, turn over and fry the other side.
• The cakes brown quickly so be sure not to burn them.
• Serve 4 on a plate with 8 saltines and some mustard on the side.