Lumpy Crab Cakes

Lumpy Crab Cakes

2 lbs. fresh jumbo lump crab meat
4 tbsp. mayonnaise
4 tsp. Worcestershire sauce
2 eggs
1/2 tsp. dry mustard
2 tbsp. mustard
2 tsp. lemon juice
2 tbsp. melted butter
2 tsp. parsley flakes
2 tsp. Old Bay seafood seasoning
1 cup breadcrumbs

Preheat oven to 375 degrees. In a large bowl, mix all ingredients except crab meat. After mixing, gently fold in the crab meat with the ingredients in the bowl without breaking up the lumps. In a baking dish, spray with cooking spray or brush the bottom of the dish with butter. Shape the ingredients in the bowl into cakes and place in the baking dish with about an inch or two in between the crab cakes. Bake the crab cakes at 375 degrees for 15-17 minutes until they are brown on each side.

*Johnna's Tip: Serve with remoulade sauce. This can be found at your local grocery store pre-made on the condiments aisle or you can make it yourself (recipe coming soon to johnnaknowsgoodfood!)

ButterMilky Fried Chicken

ButterMilky Fried Chicken

3 pounds chicken pieces (*Johnna's Tip: Chicken Wings...I love it!)
2 cups buttermilk
2 tbsp seasoning salt
1 tbsp paprika
3 cups all purpose flour
Vegetable oil for frying (Can also use Canola or Peanut oils)

Wash and pat the chicken dry (*Johnna's Tip: Wings can be cut so that they are made easier for frying). Place chicken in a bowl or dish (to be placed in refrigerator) and pour the buttermilk over the chicken, turning over until all chicken is covered in buttermilk. Place in the refrigerator for 1 hour. In a plastic bag (e.g. ziplock bag) combine the flour, seasoning salt and paprika, shaking the bag until all the seasonings are mixed. Fill a frying pan (*Johnna's tip: iron skillets are great for frying) with the vegetable oil til it comes halfway up the sides. Over medium-high heat bring the oil to 375 degrees (oil should be hot not smoky or burning). Out of the marinade dish, take a piece of chicken, shake off the excess marinade, place in the plastic bag with the seasonings, close the top and shake until the chicken is coated. Take the chicken out of the flour, shake off any excess flour and place in the frying pan. Repeat until all of the chicken has been fried. Fry each piece until the coating begins to brown, turning each piece 3 to 5 minutes. Reduce heat to medium and continue frying chicken until golden brown and cooked all the way through (*Johnna's tip: stick a fork in the chicken to see if any red juice comes out...). Wings generally take about 15-20 minutes to cook. On a seperate plate place 2 paper towels on top of the plate and place the chicken on this plate after taking them out of the frying pan. Serve with condiments such as hot, hot sauce (ummm, tasty!)

Winter Warmth Crab Corn Chowder

Winter Warmth Crab Corn Chowder

1 can cream of asparagus soup
1 can cream of potato soup
Old Bay Seasoning/Spice
1 cup frozen sweet corn
1/2 cup water
8 oz. can of fresh crab meat
Milk (to consistency)
Chicken stock (to consistency)
Olive Oil

Heat a medium size pot with a capful of Olive Oil in the pot over medium heat. Once the oil has thinned out at the bottom of the pot, add the can of asparagus soup and the can of potato soup. Stir. In a microwavable bowl, heat the frozen sweet corn with the water according to the package directions (about 4-5 minutes). Drain the corn. Add the corn to the pot mixture. Add milk and chicken stock to the pot mixture to reach the soup consistency that you wish ( I like mines to be closer to a bisque...). Bring pot mixture to a boil. Add crab meat. Turn heat down to medium heat and add in Old Bay Seasoning/Spice (to taste). Stir. Serve immediately.

*Johnna's Tip: Serve in a bread bowl (can be purchased at your local grocery store), crackers, toast or garlic bread...ummm, the winter never tasted soo good!