Uncle Bubbas Crabcakes Recipe 375 Food

THE ULTIMATE CRAB CAKES

Steps:

• Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
• Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
• To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
• Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
• Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

UNCLE BUBBA'S CRABCAKES RECIPE - (3.7/5)

Steps:

• Heat a med nonstick skillet over mod heat and add 1 T butter, scallions, garlic and green pepper. Cook, stirring occasionally until soft, about 4 min. Remove from heat and set aside to cool. In a large mixing bowl, combine mayo, heavy cream, mustard, salt, pepper, garlic powder, cayenne pepper, eggs, parsley and lemon juice and stir until combined. Add sauteed vegetables and mix together. Gently mix in the saltine cracker crumbs and crab meat. Allow to rest 5 min. Form mix into 3 oz patties (about 2 1/2 " wide and 1" thick). Place patties on a parchment or waxed paper-lined tray until ready to cook. Mix vegetable oil with remaining 2 T butter and heat half of the mix in a large nonstick skillet over moderate[low heat. Working in batches, place crab cakes in pan and saute for 5-6 min per side until golden brown. Remove from heat and place on paper towels to remove excess oil. Add butter mix to pan as needed for each batch.

DEAN & DELUCA CRAB CAKES RECIPE - (3.7/5)

Steps:

• Pre-heat oven to 400 degrees & lightly oil baking sheet. Prepare the crab cakes by whisking together the mayonnaise, sour cream, mustard & egg in a mixing bowl until well combined. Gently fold in the crab with a rubber spatula until just combined. Shape the mixture into 8 1 inch thick cakes & transfer to the baking sheet. Bake the crab cakes for 15 minutes or so or until lightly golden. Run a spatula under them once or twice to make sure they're not sticking. When the cakes are ready, place them under a pre-heated broiler for 2 or 3 minutes or until they're lightly browned on top. Remove from broiler and let stand on baking sheet for 5 minutes. Serve with lemon wedges.

UNCLE BUBBA'S WINGS

Steps:

• Combine hot sauce, and Cajun spice, pepper and garlic powder.
• Mix well and cover wings.
• Cover and let sit in the refrigerator for 24 hours.
• Fry wings in hot oil until crispy.
• Serve with dipping sauces.
• For Buffalo Sauce: Combine butter and hot sauce.
• Whisk until blended.

PAULA DEEN'S CRAB CAKES

Steps:

• In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
• Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

UNCLE BOB'S FRESH APPLE CAKE - PAULA DEEN

Steps:

• Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
• Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
• In a bowl, mix together the apples, walnuts, vanilla, and spices.
• In a separate bowl, sift together the flour, baking soda, and salt.
• Using an electric mixer beat the sugar, oil, butter and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
• Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
• Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
• Drizzle the apple cake with some of the honey glaze, serve and enjoy!

UNCLE BUBBA'S BARBECUE SAUCE

Steps:

• In a blender or food processor, puree the onion, the garlic, the pickle, and the Jalapeno with the vinegar.
• Add the brown sugar, the mustard, the Worcestershire sauce, the Tabasco, the ketchup, and the oil, and blend the mixture until it is smooth.
• Transfer the mixture to a saucepan and simmer it, stirring occasionally, for 20 to 25 minutes, or until it is reduced to about 2 cups.
• Use the sauce to baste shrimp, beef, or chicken during the last third of its grilling time.

PAULA DEEN'S UNCLE BUBBA'S WINGS

Steps:

• Prepare the wings: Combine the hot sauce, Cajun seasoning, cayenne and garlic powder in a large bowl and mix well. Add the wings and toss. Cover and refrigerate 24 hours.
• Heat about 2 inches of oil in a deep fryer or deep-sided pot until a deep-fry thermometer registers 350°. Remove the wings from the marinade and drain off excess moisture. Carefully add the wings to the hot oil in batches the oil may splatter) and cook until crisp, about 10 minutes.
• Make the sauces: Whisk the butter and hot sauce in a bowl. Mix the chili sauce and soy sauce in another bowl. Serve with the wings.

UNCLE BUBBA'S CORN MUFFINS

Steps:

• Preheat oven to 375°
• Grease 12-cup muffin tin.
• In a large bowl, stir together the cornmeal, flour, salt, and cayenne, if using.
• In another bowl, beat together the vegetable oil, eggs, and sour cream until well blended.
• Stir in the corn.
• Add the corn mixture to the flour and stir until just mixed.
• Pour the batter into the prepared muffin tin.
• Bake for 18 to 22 minutes, until golden brown.
• Tip: If you can't find self-rising cornmeal, use 3/4 cup plus 3 tablespoons regular cornmeal plus 1 tablespoon baking powder. Increase the salt to 1 teaspoon. If you can't find the self-rising flour, use 3/ cup all-purpose flour plus 1 and 1/8 teaspoons baking powder.