Shaz Profile - Allrecipes.com (18124427)

Shaz


Shaz
 
Home Town: Baltimore, Maryland, USA
Living In: Saint George Basseterre, Saint Kitts And Nevis
Member Since: Jul. 2005
Cooking Level: Expert
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Recipe Reviews 47 reviews
Bonnie's Crab Cakes
I am from Maryland, born and bred. This is the way to make crab cakes except they are typically fried in a lot of hot oil or broiled. Of course, the essential ingredient in this recipe is the crab meat followed closely by authentic Old Bay. The crab should be blue crab from the Chesapeake Bay region, Florida, Louisiana or other Gulf of Mexico states. I live near Atlanta now and there is only one place to get great crab. Believe it or not, the alternative is Paramount Preserve Premium Lump Crabmeat from Sam's Club. This company is headquartered in my old stomping grounds of Glen Burnie, Maryland. The crab comes from the west coast of Mexico. It is not blue crab but is very, very close. Much better than crab from Asia packaged by Phillips (a Maryland company) and others. I mix the ingredients then refrigerate for a couple of hours when there is time. It is a good idea to refrigerate the crab cakes after they are formed for 30+ minutes but it is not crucial. It helps them stay together in the pan. Enjoy this recipe from the Land of Pleasant Living!

1 user found this review helpful
Reviewed On: Feb. 4, 2015
Holiday ONLY Mashed Potatoes
I am considered a pretty good cook. In recent years, I unhappily came to the conclusion that restaurants made better mashed potatoes than me. I asked chefs, friends, read many recipes and tried various methods but still could not master the simple mashed potato. Then FINALLY, I came across this recipe, the answer to my mashed potato dilemma. For better than mom used to make basic mashed potatoes, use this ratio of potato to heavy cream to butter. Highly recommended. Thanks Saltair4!

0 users found this review helpful
Reviewed On: Jan. 2, 2015
Slow Cooker Mexican Beef Stew
Excellent!! This is a restaurant quality recipe. I doubled the recipe plus used extra pot roast. It cooked overnight for 8 hours on low then I put it in the fridge in the morning. At dinner time I drained the juice into a measuring cup. I made a roux with butter and flour then added the juice to make a delicious gravy. There is probably an easier way but gravy intimidates me so I made it the sure-fire way. I added the meat, etc. back in to reheat. Next time I will add a bit more heat and extra carrots. I served it over white rice with a layered Mexican dip and tortilla chips.

1 user found this review helpful
Reviewed On: Oct. 27, 2014
 
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