Cossie Snyder’s crab cakes

KYLE’S KITCHEN

This is a note for someone named Julie, who called The Reporter when I was out of the office, who was asking where to buy prepared basil pesto. I’m guessing she wanted to make the Italian Tuna Salad I shared recently. Both Brookshire Bros. and Walmart have it. Brook-shire’s keeps theirs in the first cold veggie bin on the right where the cabbages are. They were out the day I went looking for it but I let a very nice girl know they needed to restock. They also have a nice looking tomato pesto that I need to find a use for. At Walmart the pesto is on the same aisle as the spaghetti sauce in little jars.

I made some cheater gumbo the other day and it turned out pretty good. I got the mix in the frozen section at HEB in Taylor and all I needed to add was seafood after thawing and boiling the boxed mixture. I had another bowl a few days later and it was even better. I’m sure it’s not as good as homemade, but it was worth it to me. The brand is Frenchy’s if you want to try it. It comes in a blue box.

I had some leftover crab and didn’t know exactly what to do with it. Then I remembered a crab cake recipe that I got from a cooking forum I like. The lady who posted the recipe, Ruthanna, was trying to make crab cakes like the ones she got at a local restaurant called Cossie Snyder’s Corner in Allentown, PA. I think they are delicious so I made them again. So thanks to Ruthanna, whoever you are.

Cossie Snyder’s

Crab Cakes

Combine: 1/4 cup grated celery 3 Tbs. grated onion 1 grated hard boiled egg 1 tsp. Old Bay seasoning 1/2 tsp. salt 1/4 tsp. black pepper 2 tsp. parsley flakes Add to the first mixture in the order given: 1 raw egg 1 tsp. Worcestershire sauce 3 Tbs. mayonnaise dash of hot pepper sauce 3 slices white bread, crusts removed and then cut in TINY cubes

Mix until smooth. Then add 1 pound of lump crab-meat and mix gently with your fingers to avoid breaking up the crab. Refrigerate for 1/2 hour, then form into six patties. Mixture will be wet. Sprinkle with paprika and put in greased pan and bake on center rack of oven at 375 degrees for about 20 minutes. Turn on broiler, leaving the cakes on the center rack and brown the tops of the patties.

I hate eggs so I didn’t use the hard boiled one, but I did use the raw one. I left it in for those of you who do like eggs. And when she says TINY cubes she means it.

—kc—And since we’re already talking about seafood, how about making a Cobb Salad with shrimp and crab? I used to eat a seafood Cobb salad at a restaurant in Houston and it was delicious.

The ingredients were:

Cooked and crumbled bacon Boiled shrimp Jumbo lump crab meat Grape tomatoes Hard boiled eggs Bleu cheese crumbles

Serve over salad greens with your favorite oil and vinegar dressing. And crusty French bread.

Easy and yummy!