In a medium bowl, combine the crabmeat, scallions, mustard, mayonnaise, hot pepper sauce, cayenne and salt and pepper to taste.
Mix well. Gently fold in 1/2 cup of the bread crumbs. Form the mixture into 4 patties. Refrigerate for about 10 minutes to set.
arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
In a bowl, mix cabbage, onion, green pepper, carrot and salt. Let stand one hour.
In saucepan, mix remaining ingredients and let boil 2 minutes.
Let cool, then add to cabbage mixture.
Stir well and eat; or freeze in plastic containers for later.
Coarsely chop cabbage, bell peppers and scallions. In a bowl, whisk together mayonnaise, yogurt, vinegar and cayenne. Add vegetables, basil and salt and pepper to taste; toss well. Chill slaw, covered, 20 minutes.
Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl.
Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
Do not use metal bowls or spoons for any portion of recipe.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
nd season with salt and pepper. Cover the pan with foil
Mix together sugar, vinegar, pepper, salt and celery seed. Pour over vegetables and mix well.
Keep chilled.
Grind or use blender for vegetables.
Boil sugar, vinegar and water for 2 minutes.
Let it cool. Shred cabbage; salt lightly.
Let stand 1 hour, then squeeze juice from cabbage.
Add celery, green pepper and celery seed.
Moisten with cooled vinegar mixture to cover cabbage.
In a large bowl, combine shredded cabbage, red onion, and red, yellow and green peppers.
Add vinegar, oil, salt and pepper.
Toss to coat.
Refrigerate until ready to serve.
Combine sugar, salt, pepper and celery seed.
Combine vinegar, mustard and mayonnaise.
Just before serving, add both mixtures to vegetables and mix thoroughly.
Makes 6 servings.
Quarter and seed peppers.
Cut into very thin strips.
In medium size bowl, combine peppers and cabbage.
In jar with tight fitting lid, combine vinegar, oil, sugar, mustard, salt, pepper and celery seed.
Shake vigorously to combine.
Pour over peppers and cabbage mixture.
Cover tightly and refrigerate at least 1 hour.
Toss before serving.
Mix first 5 ingredients, shredding cabbage and chopping pepper and onion; set aside.
Mix oil, vinegar, sugar and mustard seed in a small saucepan and bring to a boil.
Stir to mix and pour over cabbage; mix well and chill.
Shred cabbage and chop onion, green pepper and celery. Combine remaining ingredients and mix.
Better if stands a few hours.
Will keep a couple weeks.
Whisk together sugar, 2 teaspoons salt, and vinegar in a large bowl until the sugar dissolves; add mustard seeds and celery seeds and 1/2 teaspoon pepper.
Stir in bell peppers, celery, green onions, and cabbage; toss to coat.
Refrigerate one hour.
Add mustard, mayonnaise, and toss; refrigerate until serving.
ess up anything. When the Amish make it, they have every
olonial: After preparing the previous recipe (let cool first), add 1
Mix together all the ingredients and put them in a glass jar. Put on the lid and refrigerate it until needed.
This salad will last a long time if kept refrigerated.
Recipe taken from the \"Amish Cookbook.\"
hem if you stir the slaw a couple of times during