Blog - biscuits and such
southern food blog
paged,page-template,page-template-blog-large-image-whole-post,page-template-blog-large-image-whole-post-php,page,page-id-10088,paged-125,page-paged-125,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

Jalapeño Crab Cakes

This summer we’ve been fortunate enough to travel everywhere from Savannah to Philadelphia.  Along the way, one food has popped up over and over again- the crab cake.  From crab cakes at my cousin’s wedding to the Low Country Crab Cake I enjoyed Monday (more on that later), it’s been the summer of crab.  And we are not complaining.

Living in Maryland has taught me many things, a lot of which pertain to crab.  I’ve learned how to cook crabs, pick them, season them, and transform lump crab into delicious cakes.  The trick to a perfect crab cake? More crab, less filler.  My friend Jamie taught me that one. 

When we were heading down to the Swamp House last month my dad and I were tossing around recipe ideas and he mentioned that he had some lump crab he needed to use, and thought maybe jalapeño crab fritters would be the perfect appetizer one night.  So when Dan and I were planning our night to cook, we decided to start with these.

In true Rosemond fashion, my dad backseat drove the kitchen situation as I was making these.  “You’re not adding too little filler, are you?” was his prodding question of choice.  I told him to trust me, that I’d learned a thing or two during my time in Maryland.

I’m happy to report that they turned out perfectly.  So perfectly, in fact, that the Captain admitted that they were the perfect ratio of crab to delicious.

Jalapeño Crab Cakes

1 cup lump crab meat

1 egg, whisked

1 large jalapeño, chopped

1/2 cup crushed crackers

Dash of pepper

1 tsp salt (less if you’re using salted crackers)

Juice of two lemons

Mix together all your ingredients and form small cakes.  Heat 1/2″ oil in a deep pan and fry the cakes for 3-4 minutes each side, or until golden brown.

Read More

A Day of Pie

Yesterday was Baltimore’s first annual pie festival, the B’Eat More Pie Fest. After almost a year of planning, some stress and a whole lot of pie, I’m happy to say that the festival was a huge success.  People came, ate pie, listened to music, laughed, ate more pie, and then settled into a sugar induced haze.

Twenty pies were entered into the contest, which meant (after Rachel and I contributed a few) that we had 25 pies for the raffle!  That also meant that we had a few hundred pie bites to sell, ranging from a samosa pie with yogurt to a banana toffee pie.

We had music.

And nieces.

Our judges took their job very seriously.

The winning sweet pie (top photo) was a Blueberry-Peach Mini Mariner Pie, a pie so delicious that our judges were talking about the crust for hours.  The winning savory pie was a Frito Chili Pie, something the savory judges agreed would be the perfect end to a late night out.

In the end, the festival was everything we’d hoped for and much more. We were able to raise $350 for Heart’s Place, Baltimore’s only family shelter.  We had a great community event that we can’t wait to repeat next year.  Thanks for all your help, support, and love!

Read More