MIMI'S MEMPHIS CRABBIES
My grandmother from Memphis passed her recipe onto my mother, and now onto me and I LOVE making/eating these whenever I can! My niece who doesn't like crab meat, actually loves them. I make them for parties, holidays and get togethers, or just for myself. It's so very easy! Enjoy!
Provided by Dawn June
Categories Seafood Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. Split each muffin so that they are open-faced and spread out on a non-greased cookie sheet.
- 2. Melt butter in medium bowl and add mayonaise, garlic salt, cheese spread and crab meat.
- 3. Spead mixture over each open-faced muffin.
- 4. Put muffins in freezer for 5 mintues to solidify the spread. But not rock solid!
- 5. Remove muffins from freezer and cut each muffin into mini pizza slices.
- 6. Turn oven on BROIL and put muffins in when oven is ready. Carefully watch the muffins as this only takes a few minutes. (No longer than 5 minutes.) Look for the spread to melt or bubble, then they are done.
- 7. OPTION: If you don't want to broil all at once, after chilling and slicing the muffins, put them back into the freezer to bake at a later time. It makes for a great after work/school snack!
MIMI'S MARYLAND CRAB CAKES
This is my mom's (Mimi's) crab cake recipe, and I think it's the best! She originally came to Florida from Baltimore, and they know their crab cakes there! This might even be an Old Bay recipe, I don't know. I like to make these and my potato salad and Mimi's baked beans for "special" occasions. Mimi used to serve her crab cakes with her coleslaw as a side dish. This recipe makes 8-10 cakes depending on the size.
Provided by kitty.rock
Categories Crab
Time 30m
Yield 8-10 cakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients (except canola oil) together and shape into cakes (about 8-10).
- In large skillet, heat canola oil over medium heat.
- Add cakes and cook, turning once, until brown (~3 to 5 minutes per side).
- Drain well on absorbent paper.
- Serve with tartar sauce or Dijon mustard, or make crab cake sandwiches with lettuce & tomato.
Nutrition Facts : Calories 204.7, Fat 5.2, SaturatedFat 0.9, Cholesterol 114, Sodium 1982.5, Carbohydrate 12.4, Fiber 0.9, Sugar 1.3, Protein 25.8
MIMI'S PINEAPPLE UPSIDE-DOWN CAKE
Make and share this Mimi's Pineapple Upside-Down Cake recipe from Food.com.
Provided by carolyn_gctv
Categories Dessert
Time 1h10m
Yield 12 muffins, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 deg. Melt butter in heavy 10" skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries, if desired.
- Measure flour by dip-level-pour method or by sifting. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk, flavorings. Beat 2 minute medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat 2 more minutes, scraping bowl frequently. Pour batter over fruit. Bake 40 to 50 minute Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm with whipped cream.
- My variation: I use 1 tsp lemon extract, and add the zest of one lemon to the batter.
- Also, I like to use muffin cups instead of the fry pan, and divide the butter, brown sugar, crushed pineapple (not sliced), cherries and pecans among the cups.
Nutrition Facts : Calories 444.9, Fat 17.9, SaturatedFat 7.7, Cholesterol 49.6, Sodium 315.9, Carbohydrate 69.1, Fiber 1.5, Sugar 45.2, Protein 4
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