When we lived in Virginia Beach on an inlet from the Chesapeake Bay, we could - and did - catch blue crabs right off our dock.  While they made great eating just boiled with Old Bay seasoning, they were even better made into crab cakes.  I mean real crab cakes with lots of lump crab meat and very little else.  Here's my recipe:


1lb.  backfin crabmeat
4  tablespoons fine, dry breadcrumbs
2 tablespoons finely chopped parsley
I cup mayonnaise
I teaspoon Worcestershire Sauce
4 tablespoons red pepper, finely chopped and sautéed in 1 
   tablespoon butter until softened
1 tablespoon lemon juice
6 drops Tabasco, or to taste
1 ½ teaspoons Old Bay seasoning
1 to 1½ cups Panko bread crumbs
Oil for frying

In a medium sized bowl, combine the breadcrumbs, parsley, mayonnaise, Worcestershire sauce, red pepper, lemon juice, Tabasco and Old Bay and then fold the crabmeat in gently.
Dip in Panko  
Form into 6 cakes and fry for about 5 minutes on each side or until nicely browned. You may also make these an hors d'ouevre by using just 2 tablespoons of the mixture per cake.

(Leftovers reheat beautifully and they can be frozen)


Sour Cream Coffee Cake

Sour Cream Coffee Cake

Preheat oven to 350 degrees
Butter and flour a bundt pan

For the filling:

Mix together
1/2 cup chopped pecans
Scant 1/2 cup mini chocolate chips
1/4 cup sugar 
1 1/2 teaspoons sugar 

For the cake:

3 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 lb. butter
1 cup sugar 
3 eggs
1 cup sour cream

Combine flour, baking powder and baking soda and set aside.
Cream together butter and sugar.  Add eggs and sour cream and mix well.  Add dry ingredients and mix.
Spoon half of batter into prepared pan and smooth.  Add filling mixture and top with remaining batter. 
Bake for 45 minutes, test for doneness.

Allow to cool for 15 minutes in pan before unfolding.