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Southern Fried Shrimp

These Southern Fried Shrimp couldn’t be easier or tastier. Watch how fast they disappear when you put a plate of these on the table!

Ingredients

• 1 Pound Extra large shrimp

• 1 Cup Buttermilk

• 2 Cups All purpose flour

• 1/4 Cup Old Bay Seasoning

• Oil for frying I use vegetable, canola, or peanut oil

Instructions

• Pour the buttermilk into a bowl. Mix together the flour and Old Bay Seasoning together in a shallow dish. 

• Dip the shrimp in buttermilk and then dredge in the flour mixture. Shake off excess flour and place on a  plate. 

• Place oil in a Dutch oven or heavy pan and heat to 350°. Fry shrimp a few at a time, 2-4 minutes or until golden brown.

• Remove to a paper towel lined plate to drain. Season with salt to taste.

Source: Mrs Happy Homemaker

Simple Crab Cake Recipe

Course: Main

Cuisine: American

Keyword: crab cakes

 

Prep Time: 20minutes minutes

Cook Time: 20minutes minutes

CHILL TIME:: 1hour hour

Total Time: 1hour hour 40minutes minutes

 

Servings: 6 large crab cakes

 

Calories: 222kcal

 

Author: Malinda Linnebur

This Simple Crab Cake Recipe will be your go-to! Lots of lump crab meat, a little binder to hold it together, and a few seasonings. Quickly fried to golden perfection making them crispy on the outside and tender on the inside.

Ingredients

• 1 large egg

• ¼ cup (55g) mayonnaise

• 1½ teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon Old Bay seasoning

• 1 small rib celery, minced (about ¼ cup minced)

• 1 pound (452g) fresh lump crab meat

• ½ cup (40g) panko breadcrumbs

Instructions

• In a large bowl, combine the eggs, mayo, mustard, worcestershire, Old Bay, and celery. Add crab meat and breadcrumbs. Gently fold in just until combined. Cover and refrigerate for 1 hour.

• Heat a large skillet over medium heat. Form chilled meat into 6 large patties. Melt a little butter in the skillet and fry patties for 3-5 minutes on each side or just until golden. Serve immediately with fresh lemon and desired sauce.

Notes

1. Can omit the celery.

2. For an appetizer form into smaller patties. These will cook much faster so adjust accordingly. 

3. If you prefer to bake: Preheat the oven to 450℉. Grease a baking sheet with butter. Place formed patties on a baking sheet and bake for 12-14 minutes. 

Source: Countryside Cravings

Air Fryer Crab Cakes (Crispy & Delicious)

Hush Puppies

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Author: Mandy Bird

Ingredients

• 2 C. corn meal

• ½ C. flour

• 2 Tbsp. sugar

• 2 tsp. baking powder

• 1 tsp. salt

• ½ tsp. baking soda

• 1 egg, beaten

• ¾ C. milk

• ¾ C. cream style corn

• oil for frying

• Powdered sugar, if desired

Directions

1. In a bowl, combine flour, sugar, baking powder, salt, and baking soda.

2. Add egg, milk and corn.

3. Stir just until moistened.

4. In a deep fryer or a skillet, heat oil to 375 degrees.

5. Drop batter by spoonfuls into oil.

6. Fry until golden brown.

7. Allow to cool slightly and sprinkle with powdered sugar, if desired.

8. Serve.

Source: Mandy's Recipe Box

Classic Lemon Meringue Pie

• Author: Sally

•  

• Prep Time: 6 hours

•  

• Cook Time: 1 hour, 10 minutes

•  

• Total Time: 7 hours, 10 minutes

•  

• Yield: one 9-inch pie

This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist.

Ingredients

• Homemade Pie Crust*

• 5 large egg yolks (use the whites in the meringue below)

• 1 and 1/3 cups (320ml) water

• 1 cup (200g) granulated sugar

• 1/3 cup (38g) cornstarch

• 1/4 teaspoon salt

• 1/2 cup (120ml) fresh lemon juice

• 1 Tablespoon lemon zest

• 2 Tablespoons (28g) unsalted butter, softened to room temperature

Meringue

• 5 large egg whites, at room temperature

• 1/2 teaspoon cream of tartar

• 1/2 cup (100g) granulated sugar

• 1/8 teaspoon salt

Instructions

1. Pie crust: I like to make sure my pie dough is prepared before I begin making lemon meringue pie. I always make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).

2. Preheat oven to 375°F (190°C) and adjust your oven rack to the lowest position. Partially blind bake pie crust in a 9-inch pie dish. (Follow blind baking instructions through step 9. Be sure to crimp or flute the pie crust edges, too.) Tip: You can get started on the lemon meringue pie filling steps while your crust is blind baking. But making the filling is time sensitive because you will temper the egg yolks, so if multi-tasking isn’t your thing, just wait until your crust is done blind baking before beginning the filling.

3. Reduce oven temperature to 350°F (177°C).

4. Watch the video below to see how I work through each of the following steps.

5. Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat. The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, give it a whisk and reduce heat to low.

6. Temper the egg yolks: Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks. Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium. Cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Spread filling into the warm partially baked crust. Set aside as you prepare the meringue. (Don’t let the filling cool down too much as you want a warm filling when you top with the meringue in step 7. The warm filling helps seal the two layers together, preventing separation.)

7. Make the meringue: With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. Spread meringue on top of filling. (I like to make decorative peaks with the back of a large spoon.) Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.

8. Bake pie on the lowest oven rack for 20-25 minutes. (If the meringue is browning too quickly, tent a piece of foil over it as best you can without the foil touching the meringue.) When pie is done, remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill. Chill for 4 hours before slicing and serving.

9. Cover any leftovers and store in the refrigerator. Lemon meringue pie tastes best on day 1 because it doesn’t keep very well. No matter how hard you try to prevent it, the meringue will wilt and separate over time. Best to enjoy right away.

Notes

1. Make Ahead Instructions: The pie crust can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can also blind bake the crust ahead of time, see how to blind bake pie crust for details. Lemon meringue pie is not the best pie to freeze. The filling and meringue’s texture are never quite the same.

2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | 9-inch Pie Dish | Rolling Pin | Pie Weights | Glass Mixing Bowls | Citrus Zester | Saucepan | Whisk | Cooling Rack

3. Pie Crust: My homemade pie crust recipe makes 2 pie crusts. If you use my “dough strip” method explained in my how to blind bake pie crust tutorial, you will need 1 and 1/2 pie crusts. Or you can skip that little trick and just use 1 pie crust.

4. Prepare Ahead of Time: Prep all of your ingredients before you begin, including grating the lemon zest and separating the eggs. Don’t multitask unless you’re confident! The filling is time sensitive and you want to make sure everything is ready when you need to add it. Prep all of the meringue ingredients as well. You want them on hand, especially the sugar and salt, the very moment you need them. Don’t walk away from the bowl of egg whites as they whip. Meringue can beat into stiff peaks quite quickly.

Source: Sally's Baking Addiction