Broiled Maryland Crabcakes with Creamy Herb Sauce
1 large egg
3 Tablespoons mayonnaise
1 Tablespoon brown mustard
1 Tablespoon all purpose flour
1 teaspoon seafood seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound lump crabmeat
1/4 cup chopped parsley
1 small shallot, minced
1 garlic clove, minced
Creamy Herb Sauce (recipe follows)
Beat egg, mayonnaise, mustard, flour, seafood seasoning, salt and pepper until well blended.
Stir in crabmeat, parsley, shallots and garlic until crab is coated with mayonnaise mixture.
Preheat toaster oven on broil.
Place 1/4 cup crab mixture on broiler pan; lightly press down. Repeat with remaining mixture. (these crabcakes are delicate and don’t have much filler)
Broil crabcakes 8 minutes, turning once.
Serve with Creamy Herb Sauce.
¼ c. finely chopped pecans
2 tbsp. unsalted butter
1 tbsp. Chinese five-spice powder
1 good quality cooked ham
2 medium onions
Preheat oven to 350 degrees F. In a small bowl, mix brown sugar, pecans, butter, and five-spice powder to create a fine, crumbly mixture. Using your hands, rub mixture onto ham.
In the bottom of a heavy roasting pan, scatter onions; then add 2 cups water. Place ham atop bed of onions and roast until glaze is glistening and deep brown, 1 hour 40 minutes to 2 hours, checking occasionally to make sure water hasn’t evaporated (add 1/4 to 1/2 cup more, as needed).
Slice ham and top with pan juices, including onions. If sauce is too thin, pour liquid into a medium saucepan over medium-high heat and reduce until desired consistency is achieved.