All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: May 18, 2010
"I made this tonight for dinner, it turned out excellent, despite some glaring errors in the recipe.
1 - The list of ingredients called for 1 1/2 teaspoons of Baking POWDER, the directions call for you to add the Baking SODA to the flour mixture. I chose to use Baking POWDER, and the dumplings were great.
2 - The directions call for you to melt ""
Reviewed Crab Cakes with Lemon-Dill Sauce
"I love Paula's cooking, and her unabashed use of butter, sour cream and mayo. But Paula doesn't know squat about crab cakes. The only crab cakes worth eating come from Maryland. You don't put onion, red pepper, Parmesan, heavy cream, Cayenne pepper, Dijon mustard, or garlic in real crab cakes. You don't use claw meat, or canned crab meat, you use backfin or lump. You mix the crab meat with some mayo, a little dry mustard, some parsley, an egg, some fresh bread crumbs and a few shakes of Old Bay. Handle very little, mold into cakes, and fry in butter for a few minutes on each side. The lemon dill sauce may be good, but no Marylander would try it.
I'm old, big, fat and ugly.