*My friend, Shan, told me this after I posted this recipe on Facebook (Thanks, Shan!):
A little known fact that you may find interesting. My neighbor is a crabber and catches his crabs from the San Bernard River, Brazos River and the surrounding bays [in Texas]. At the end of the day he catches between 1000 and 2000 pounds of crab which a refrigerated truck delivers to the Intercontinental Airport [in Houston] and they are flown to Maryland. People from all over the world can order a fresh Maryland Blue crab but only a few people know they come from Brazoria County.
My mouth waters for crabcakes anytime I’m anticipating a visit from my father-in-law from Maryland. The last time he was in town, he did not disappoint. Here is his secret recipe:
2 lb. lump crab meat (backfin)
2 tsp. Worcestershire sauce
2 T. Old Bay
2-4 T. mayonnaise
2 T. mustard
Oil for frying
Heat about one inch deep amount of oil in a skillet to frying temperature. Pat the crab meat dry with paper towels. Mix eggs, Worcestershire sauce, and Old Bay together in a bowl. In a separate bowl, add half of the crab meat, half of the egg mixture, half of the mayonnaise, and half of the mustard. Mix and add additional Old Bay to taste.
This is my father-in-law (below). We call him Pop. Ducky calls him Pop Pop.
Add the remaining crab meat, egg mixture, mayonnaise, and mustard. Mix well and add additional Old Bay to taste.
Use a rolling pin to finely crush crackers.
Add crackers to crab mixture and mix with your hands. Make palm-sized cakes.
Fry them babies up until golden brown.
I like to sprinkle mine with extra Old Bay before they cool.
Line up, ladies. My brother is single and he can cook! He can also use decent grammar if he tries, but I copied these directions from an email he sent to me. Not knowing I was going to cut and paste it verbatim, he didn’t worry about shit like punctuation or spelling. My commentary is in red. Here goes….
rule number one. Keep Troy away from the frying pan. lol! Our friend, Troy, doesn’t follow directions.
Idk let me see if i can remember everything. seasoning is really to the cookers choice.i dont know all the details i just wing it mane!!! i usually use meat tenderizer and seasoning salt. put seasoning before you put in the BBQ pit.
This is Bud (below) in the blue.
charcoal or wood is good. smoke at 350 degrees wrapped in aluminum foil for approximately 3 1/2 hrs. if ribs are cooked to tender makes hard to handle when cutting up and battering them. they usualy fall apart. you want them to stay hole. so if you pull out a little early its ALL GOOD!!! LOL!!! you want the BONE IN THE MEAT STILL!!!. That’s what she said.
while cooking the ribs you can prep the batter and milk and eggs. im not sure about the ratio of milk to egg i just eyeball it and it depends on how many ribs we gonna be cooking.
with the flour i add my seasoning salt. (mmmm just made me think of adding some BROWN SUGAR to it. try it next time)
but idk how much to add i just add the seasoning salt until i see a color i like between the flour and the seasoning salt. call it soul food cooking. soul food cooking dont use no measuring cups. Yup! Just like our Grandma taught us!
after pulling them off the cooker i let them cool for a litte bit so i can cut them up individually and dip them in the milk and egg batter them( batter twice for a crisperer rib. and toss them in the grease for approximately 2 to 3 minutes or until a golden color. grease has to be frying temp.
try to cook one rib first to see how it cooks and judge aprroximate timing so you dont mess up a hole batch of ribs.
That’s Troy (below) pretending he’s listening to how not to add too many ribs at once.
let me know if there is any questions about anything that i might have left out. you can find some good recipes on the interenet if you need exact amount of ingredients and stuff.
Stand back, bishes, that’s my husband, Babafa, (below) doing what he does best.
That wraps up his email on how to make fried ribs. It’s a process and it helps to have a wingman, especially if you’re frying up a couple of racks, but the outcome is outstanding.
We served this with a mean pot of pinto beans, some cold potato salad, and a hearty helping of Shame on You Dirty Rice.
Here are some recipes I found for the “exact amount of ingredients and stuff“:
My brother came up with this quick and easy buffalo chicken salad recipe. It’s good enough to make for guests and quick enough for a single father to make on a busy week night for his hungry tike.
Lazy Buffalo Chicken Salad
1 bag frozen buffalo chicken chunks
1 bag baby spinach salad
1 bag iceberg salad
½ c. crumbled blue cheese
1 ½ c. Ranch dressing
Shredded pepper jack cheese
Parmesan bread crumbs
Cook the chicken according to the package directions. Toss the two salads together. That’s what she said. In a separate bowl, mix the blue cheese and Ranch dressing together. Lay down a bed of salad. Top with the chicken, blue cheese dressing, cheese, and bread crumbs.
My brother, Bud, is a single father to my 9 year old niece, Fiata. Since he’s not into girl fashion, he let me take Fiata shopping for school clothes. He did the right thing, too. He gave me a credit card and said, “Get whatever she wants.”
Fiata and I made a day of it with sushi, shopping, and then a little fashion show. For the fashion show, I took pictures of her in different outfit combinations and then printed the pictures into an 8×10 collage through Walgreens.com. Now Bud can look at the collage to get ideas on how to dress Fiata for school.
I had such a good time with Fiata and the pictures came out so cute that I decided to share them with you.
Also, I have a couple of shots of our day. Here she is texting me from across the table at lunch.
Poor sweet thang passed out on the way home. She shopped til she dropped.