Maryland Crabcake Recipe

Teresa Bryant is a wife, a mom of two little ones and a fabulous cook. This recipe is Mrs. Bryant’s favorite crabcake recipe. Originally from the Maryland/ DC area, she knows a thing or two about crabcakes.




  • 1 lb container of lump crab meat
  • 16 Ritz crackers, crushed
  • 1 T spicy brown mustard
  • 1 T mayo
  • 1 t Old Bay Seasoning
  • 1 egg, beaten


Combine all ingredients except crab meat. Mix well. Fold in crab meat until
fully incorporated into mixture. Form into 6 balls. Press into a patty
formation. Refrigerate at least 2 hours, covered, or overnight.

To cook: In a sauté pan, heat 3 tablespoons olive oil and 1 tablespoon butter
on medium-high. Place patties into pan. Cook approximately 4 minutes and then
flip. Cover pan and cook for roughly another 4 minutes. If the middle still
looks wet continue cooking without burning – checking every minute until done.
Remove crab cakes from pan and drain on a paper towel. Serve immediately.

History and Pecan Pie Plus Recipe

Claims have been made of the dish existing in the early 1800s in Louisiana, but this does not appear to be backed up by recipes or literature.[3] Attempts to trace the dish’s origin have not found any recipes dated earlier than 1886,[4] [5] and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.

Click to See Recipe

Peach Cobbler Recipe, Y’all

Rebekah's peach cobbler

Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping.This recipe for Peach Cobbler comes from Rebekah Lewis of Pasadena, California.

Cobbler filling: Peach(if you choose peaches I use 3 large cans in syrup but drain all the syrup), apple, or berries (eyeball enough to serve 8-10)
Juice of one 1 lemon, 1cp white sugar, 1cp brown sugar, nearly 1 stick of butter, nutmeg and cinnamin

Dough: about 1/2 cp crisco, 2cps white flour, few pinches of salt, about 3tablespoons white sugar, 1/2 cold water
You may need to add some flour if dough is still too sticky
Cut into strips.




After combining and mixing filling in a med heated skillet, fill cooking dish 1/4 of the way with filling, then layer with strips of dough, then add the remaining of the filling on top of that layer and then the last layer of dough strips.
Last, Brush melted butter and cinnamin sugar lightly on top of dough
Cook on 375 until crust is golden brown


Note-The measurements may be off a bit, I always have eyeballed this recipe so it was very hard to size everything up.