TANGIER ISLAND VIRGINIA CRAB CAKES
I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They're absolutely delicious every time I make them. -Ann Girucky, Norfolk, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 crab cakes.
Number Of Ingredients 11
Steps:
- In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until dark golden brown, 2-3 minutes on each side.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
TANGIER ISLAND CORN PUDDING
Make and share this Tangier Island Corn Pudding recipe from Food.com.
Provided by Lausanne
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first 3 ingredients.
- Mix the milk and corn together, then add to the first mixture.
- Pour into a 6 x 10 greased baking dish.
- Pour the melted margarine over the top.
- Bake at 325 degrees for one hour or until firm.
- Sometimes I bake this for 80 to 90 minutes.
Nutrition Facts : Calories 276.7, Fat 10.4, SaturatedFat 4, Cholesterol 88.3, Sodium 376.2, Carbohydrate 40.9, Fiber 1.1, Sugar 19.5, Protein 7.8
CORN PUDDING, TANGIER ISLAND RECIPE - (3.8/5)
Provided by Tbird
Number Of Ingredients 7
Steps:
- Mix cornstarch and sugar; add eggs and melted butter. Mix in the corn and evaporated milk; add vanilla extract. Pour into buttered casserole dish (13x9) and bake at 350 degrees for at least 1 hour. Shake lightly to see if it appears set. Serve hot (let stand 5-10 minutes) or cold.
CORN PUDDING CASSEROLE (PAULA DEEN)
Five Star, 1457 ratings on Food Network. NO EGGS, SIMPLE, AND DELISH!! Can't get any easier! Served at Thanksgiving and was a hit with the many cooks and guests. This is a pudding, not a souffle. Butter and cheese. . . . .doesn't the scream Paula Deen?
Provided by Southern Lady
Categories Corn
Time 58m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
- Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
- Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
- Let stand for at least 5 minutes and then serve warm.
Nutrition Facts : Calories 369.9, Fat 23.2, SaturatedFat 12.9, Cholesterol 54.1, Sodium 688.8, Carbohydrate 36.2, Fiber 3.2, Sugar 8.8, Protein 7.7
HILDA CROCKETT'S CORN PUDDING
I found this recipe in the RSVP section of an April 1981 issue of Bon Appetit. It was requested from the Chesapeake House in Tangier Island, Virginia.It's an easy to make side dish, great with BBQ's or holiday dinners. Adjust the sweetness by the amount of sugar you use.
Provided by Leslie in Texas
Categories Corn
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 1 1/2-quart baking dish.
- Combine sugar and cornstarch in medium bowl.
- Add eggs, corn and milk and mix well.
- Turn into baking dish and dot generously with butter.
- Bake until center is almost firm, about 1 hour.
Nutrition Facts : Calories 241, Fat 6.6, SaturatedFat 3.4, Cholesterol 88.3, Sodium 304.5, Carbohydrate 40.3, Fiber 0.9, Sugar 19.2, Protein 7.6
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