dvdegeorge

http://www.nws.noaa.gov/om/marine/zone/gtlakes/bufmz.htm

Jumbo Lump Crab Cakes...I have been making these for quite a few years now and they seem to be a big hit. Ingredients 16 oz. lump crab meat 2 eggs beaten 1/4 red bell pepper finely diced 1/4 small sweet onion(vadalias are best when in season)finely diced 4 tbs mayonnaise 1 1/2 tbs Old Bay seasoning 1/4-1/2 tsp hot cayenne pepper 1 1/2 tsp dry yellow mustard 1 tsp garlic powder 2 tbs chopped fresh cilantro Fresh ground black pepper to taste 1 pinch of sugar 2/3 cup crushed corn flake crumbs(these can be purchase in a box already to use (This is the ingredient that really sets these crab cakes apart from others ) extra virgin olive oil 2 tbs butter Mix all ingrediants together except the lump crab meat. After everything is mixed GENTLY incoropate the crab meat.You want everything mixed but don't want the crab meat broken up. now form into cakes cover with wax paper or I use freeze paper (the coated side)refrigerate the cakes for an hour or two or longer if you want to pre prepare them. Next coat a pan with olive oil and 2 tbs butter heat and when hot add the cakes. Fry till brown and flip and repeat till golden brown on other side. remove from pan on to plate with paper towel to drain excess oil and then plate for eating. I make a quick remolade with french dressing,honey, apricot preseve and 2 tbs mayo. I tend to just see what I have on hand and get creative. Sent from my iPhone using Lake Ontario United mobile app

Same here not a speck left! Sent from my iPhone using Lake Ontario United mobile app

http://www.tablefortwoblog.com/take-out-fake-out-mongolian-beef/ Mongolian Beef Vegetable oil 1 tsp. fresh ginger, minced 2 tbsp. garlic, minced 1 cup low sodium soy sauce 1 cup water 1⅓ cup dark brown sugar 2 pounds flank steak, sliced ½ cup cornstarch Green onions, sliced Instructions: 1. In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside. 2. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef. 3. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add ½ cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan. 4. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions. 5. Serve hot over white or brown rice. 6. Place leftovers in an airtight container in the refrigerator

Thanks Dan,I just made this with some venison sirloin tips I had taken out to do a stir fry. Mongolian Beef is my favorite at PF Changs. Quick,easy and delicious !

I bought the Garmin 50DV last season and am very happy with it. Garmin had a special last year for the upgraded lakes card with purchase of the unit it cost me less than $20

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ahh ya been there done that

Berkley Vanish-you might as well use sewing thread

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