Anne Z. Profile - (18641977)

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Anne Z.

Anne Z.
Home Town: Street, Maryland, USA
Living In: Mooresville, North Carolina, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Mediterranean, Healthy, Quick & Easy
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Recipe Reviews 23 reviews
Maryland Crab Cakes I
This is a truly authentic MARYLAND-style crab cake. In Maryland, you don't want a crab cake that is all tiny bits of crab, and you try to use as little bread/bread crumbs as possible. The goal is to have a huge lump of crab meat that tastes like you have just picked a crab or two and have saved all the meat to eat at once! One thing that I have found over the years that helps to preserve the crab meat so that it doesn't shred or break down is to mix everything but the crab before hand, and then gently toss the crab in at the end. I did cut back a bit on the Old Bay, and I prefer broiling my crab cakes to frying them. Since the meat is already completely cooked when you purchase it, there is no need to cook them for long--the goal is simply to have them heated through. And if you are using crab meat from a can, at least be sure to purchase the jumbo lump meat, not the "fancy" shredded up kind.

7 users found this review helpful
Reviewed On: Feb. 1, 2013
Lemon Zucchini Bread
This was delicious! I'm so glad that I made a double batch because the first loaf was gone the same day I made it. I followed suggestions to increase the lemon zest amount to 1 Tbsp. per loaf. I also cut the oil by half and added applesauce to make up the difference. I put a lemon glaze on top, because my mom always had a lemon glaze on her zucchini bread. I used 1 cup powdered sugar and 1/3 cup lemon juice for the glaze, whisked together until smooth.

2 users found this review helpful
Reviewed On: Sep. 19, 2011
Cheddar Bay Biscuits
Missing something. I tried a version of these where you cut a 1/4 cup of cold butter into the Bisquick that were MUCH better.

3 users found this review helpful
Reviewed On: May 31, 2011

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