xiaoxl/recipe_data huggingface dataset:
Fried Pickles
Category: appetizers-and-snacks
By Mama Smith

Who would have thought that pickles could taste so good fried?  Partner them with Cajun buttermilk ranch dressing for dipping. Yum!

Ingredients:
½ cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
½ cup all-purpose flour
1 ½ cups fine cornmeal
1 teaspoon seafood seasoning, such as
™
¼ teaspoon Cajun seasoning
1 quart oil for frying
½ teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing

Directions:
Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside. Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning  into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate. Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet. Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2  minutes. Drain on paper towels. In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 10 servings

Calories: 364.2
Fat: 27.7 g
Saturated fat: 4 g
Carbohydrates: 25.3 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 3.3 g
Cholesterol: 10 mg
Sodium: 1015.4 mg
Caramel Frappucino


Ingredients:
coffee, sugar, milk, kosher salt

Directions:
In the bowl of a blender, combine coffee, sugar, milk, ice, caramel sundae syrup, and salt.
Blend until ice is crushed and mixture is smooth.
Transfer to 2 glasses and top with whipped cream and additional caramel syrup, if desired.
Chicken Piccata Light


Ingredients:
chicken breasts, chicken breasts, unsalted butter, lemon zest, lemon juice, capers, low sodium chicken broth

Directions:
Slice chicken breasts in half horizontally.  Wrap chicken breasts in in plastic wrap, and use a meat pounder to pound out until about 1/4 inch thin.  Salt and pepper chicken breasts lightly.  Over medium high heat add two tablespoons of butter, and heat until the butter is bubbly.  Cook chicken breasts in butter until each side is light brown.  This will take about 3 or 4 minutes on each side.  Remove chicken breasts when browned and set on a plate.
Add chicken broth to pan, scrapping the browned bits off the pan, add the remaining butter, lemon juice, lemon zest, and capers.  When sauce has reduced by 25% add chicken breasts to pan.
Belizean Baked Rice Pudding


Ingredients:
sugar, butter, evaporated milk, sweetened condensed milk, eggs, lemon zest, nutmeg, cinnamon, raisins

Directions:
Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking].
Preheat oven to 350 degrees.
Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
Bake approximately  60 minutes, or until firm and knife inserted in center comes out clean. (NOTE: the recipe did not include cooking time. I based this time on reviews by people who tried it].
Chocolate Cream Cheese Brownie Cake


Ingredients:
water, butter, margarine, shortening, all-purpose flour, cake flour, granulated sugar, baking soda, salt, sour cream, eggs, vanilla, butter, margarine, cream cheese, powdered sugar, vanilla, butter, margarine, powdered sugar, milk, vanilla, walnuts

Directions:
For cake, heat oven to 350 degrees.
Grease bottom and side of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
Heat water, butter, shortening and cocoa in 1-quart saucepan over medium heat, stirring occasionally, until smooth; remove from heat.
Cool to room temperature.
Mix flour, sugar, baking soda and salt in large bowl.
Beat in cocoa mixture with electric mixer on low speed, scraping bowl occasionally, until smooth.
Beat in sour cream, eggs and vanilla until smooth.
Pour into pans.
Bake 25-30 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire rack.
Cool completely.
For cream cheese filling, beat butter and cream cheese in medium bowl on medium speed until fluffy.
Beat in powdered sugar and vanilla on low speed until smooth.
When cake is cooled completely, fill layers with cream cheese filling.
For chocolate frosting, beat butter in medium bowl on medium speed until fluffy.
Gradually beat in remaining ingredients on low speed until smooth.
Frost side and top of cake with chocolate frosting.
Press walnuts on side of cake, if using.
Store cake covered in refrigerator.
Southern Style Banana Split Cake
Category: desserts
By Tammy Livingston

This great recipe belonged to my Grandma and requires no cooking.

Ingredients:
2 cups graham cracker crumbs
¾ cup white sugar
¼ pound butter, melted
2 (8 ounce) packages cream cheese
1 ½ cups confectioners' sugar
4  bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts

Directions:
Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled. Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping. Top with cherries and chopped nuts; refrigerate and serve chilled.

Prep time: 30 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 747.9
Fat: 45.9 g
Saturated fat: 23.4 g
Carbohydrates: 79.3 g
Sugars: 51.3 g
Dietary fiber: 4.3 g
Protein: 11.7 g
Cholesterol: 61.4 mg
Sodium: 262 mg
One Skillet Corned Beef Hash
Category: main-dish
By David Cummins

Corned beef, taters, onions, pepper and vinegar make this a hearty, quick-fix skillet meal. It's great with spinach on the side, and marvelous with fried eggs.

Ingredients:
2 tablespoons vegetable oil
2  onions, chopped
4  potatoes, peeled and chopped
2 (12 ounce) cans corned beef
1 tablespoon ground black pepper
5 tablespoons cider vinegar

Directions:
Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 450.4
Fat: 21.6 g
Saturated fat: 7.3 g
Carbohydrates: 29.5 g
Sugars: 3.4 g
Dietary fiber: 3.2 g
Protein: 33.1 g
Cholesterol: 96.3 mg
Sodium: 1135.3 mg
Creamy Shrimp Pasta
Category: main-dish
By nch

If you don't have much time for dinner, try this creamy shrimp pasta recipe. It's quick and easy to make and my whole family loved it.

Ingredients:
1 (16 ounce) package spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 ¼ pounds shrimp, peeled and deveined
1 splash dry white wine
1 cup heavy whipping cream
¼ cup chopped fresh basil
salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper. Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 780
Fat: 28.7 g
Saturated fat: 15 g
Carbohydrates: 86.3 g
Sugars: 3.2 g
Dietary fiber: 3.7 g
Protein: 39.7 g
Cholesterol: 298.6 mg
Sodium: 336.4 mg
Easy Cucumber Salad
Category: salad
By bwalker

This is a perfect side dish for your summer barbecue or any Mediterranean or Middle Eastern dish. You can also substitute 2 large tomatoes for the cucumber for a delicious tomato salad.

Ingredients:
2 tablespoons white vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon minced garlic
1 tablespoon white sugar
1 teaspoon salt
1  seedless cucumber, peeled and chopped

Directions:
Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 4 servings

Calories: 24.6
Fat: 0.1 g
Carbohydrates: 6 g
Sugars: 4.3 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Sodium: 584 mg
Paradise Freeze


Ingredients:
bananas, strawberries, mango, cranberry juice

Directions:
Combine all ingredients in blender or food processor container., Cover, blend until thick and smooth.
Instant Pot® Creme Brulee
Category: world-cuisine
By Susan

A simple classic dessert that is quick to prepare in the Instant Pot®.

Ingredients:
1 cup heavy cream
2  egg yolks
2 ½ tablespoons white sugar
1 teaspoon vanilla extract
1 pinch salt
3 teaspoons white sugar, or more to taste

Directions:
Place a trivet in a multi-functional pressure cooker (such as Instant Pot®); add 1 cup water. Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds. Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins. Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes.  Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours. Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 4 hrs 50 mins
Yields: 3 6-ounce ramekins

Calories: 369.4
Fat: 32.3 g
Saturated fat: 19.3 g
Carbohydrates: 17.4 g
Sugars: 14.9 g
Protein: 3.4 g
Cholesterol: 245.2 mg
Sodium: 87.3 mg
Your Choice Dessert


Ingredients:
butter, walnuts

Directions:
Cut butter into cake mix., Set aside 1 cup., Pat remaining into bottom of 13x9in., pan., Spread pie filling over crust., Combine walnuts and reserved crumbs., Sprinkle over top., Bake at 350F degrees for 30-35 minutes.
Vegan Artichoke and Tomato Alfredo


Ingredients:
artichokes, fresh tomatoes, onion, garlic clove, fresh basil, whole wheat flour, soymilk, spinach fettuccine

Directions:
Bring pot of water to a rolling boil.
Boil fettucini noodles al dente and drain.
Place onion, tomato, garlic and basil in a non-stick pan and saute in a little the of the liquid from the can of artichokes.
Cut the artichokes into small pieces.
Add the artichokes (and liquid] into the saute with a little flour to thicken.
Mix thoroughly, adding soy or rice milk and flour to desired thickness.
Don't cook the artichokes for long, just enough to heat all ingredients and to blend sauce to desired thickness.
Top the pasta with the artichoke sauce.
Garnish as desired.
Cheesy Salsa Burgers


Ingredients:
ground beef, ground pork, colby cheese, salsa, onion powder, garlic powder, chili powder, Worcestershire sauce, swiss cheese

Directions:
Mix all ingredients except for Swiss Cheese in a bowl.
Form into two large patties.
Place in fridge for 30 minutes or so to firm up so they don't fall apart when cooking (optional].
Grill on barbecue, approximately 7 minutes per side on medium direct heat.
Right before they're cooked, top each burger with a slice of Swiss Cheese.
Serve on toasted hamburger buns with mayonnaise, mustard and dill pickle.
Honey Dijon Almond Couscous


Ingredients:
water, israeli couscous, olive oil, red onion, red bell pepper, carrot, raisins, ground turmeric, ground cinnamon, honey, Dijon mustard, lemon zest

Directions:
For glaze, combine honey, mustard and lemon zest in small bowl; mix well. Set aside.
Preheat oven to 350°F Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
For couscous, bring water to boil in medium saucepan. Cook couscous according to package directions; remove from heat; fluff with a fork. Set aside.
In large skillet heat oil; sauté onion, bell pepper and carrots until softened. Add couscous, raisins, toasted almonds, turmeric and cinnamon; stir well to combine. Season to taste with salt and black pepper.
To serve, lightly drizzle glaze over couscous servings.
Thin Sandwich Buns


Ingredients:
warm water, sugar, egg, canola oil, whole wheat flour, vital wheat gluten, salt

Directions:
In a bowl sprinkle the sugar over the warm water, then do the same with the yeast. Add the egg and oil and combine. In a separate container, use a fork or a whisk to stir together the flour, bran, wheat gluten, and salt. Add 1/2 of this mixture to the wet ingredients and blend. This is the sponge.
Let rise 30 - 45 minutes.
Add rest of flour mixture and knead for about 5 minutes. I use my stand mixer with the dough attachment. This dough will be sticky.
Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal portions. This is a wet dough so instead of adding any additional flour, I weigh the dough on a food scale and divide it by 16. Then I weigh out each portion and put 8 on each cookie sheet. Don't worry about how it looks now.
Take a 4" biscuit cutter and place it over one of the dough portions. If you wet the inside of the cutter as well as your fingers you can spread the dough into a perfect circle by using your fingers to flatten it to the inside edge of the biscuit cutter. (These will be very thin but they will rise]. Remove the cutter, re-wet the inside and use it to do the same thing to the remaining 15 buns.
Preheat oven to 350 degrees. Let the buns rise until double in bulk, about 30-45 minutes.
Bake in a preheated 350 degree oven 12-15 minutes until golden brown. Don't overbake. Cool the buns and then cut them in half for sandwich buns.
Edit Note: Since I first started making these I've made 2 changes. One is that I make them in muffin top pans sprayed with Pam. No cutting involved.
The other thing is that I use oat fiber instead of the wheat bran. I ordered oat fiber online. It is NOT the same as oat bran and is in many things these days, so I decided to try it instead of wheat bran. It is very high fiber, few calories, and pleasant tasting. Just use in moderation. In this recipe I use only 1/4 cup. It is 5 calories and 26 grams of fiber for the 1/4 cup. Also, it is more mild tasting than the wheat bran.
Each bun has 108 Calories; 1g Fat; 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 124mg Sodium.
Apple Crisp in a Mug
Category: desserts
By letsbakewithjake.com

This is a great, quick, and easy apple crisp with no cleanup. The apples are soft with a little crispness and mix great with the crumble topping. You can serve this to any of your family and friends!

Ingredients:
1 tablespoon butter, softened
1 tablespoon white sugar
2 tablespoons all-purpose flour
2 tablespoons oats
4 dashes ground cinnamon, divided
1 pinch salt
½  apple - peeled, cored, and thinly sliced
1 tablespoon brown sugar
2 teaspoons water

Directions:
Combine butter and white sugar in a bowl using your fingers. Add flour, oats, 3 dashes cinnamon, and salt; mix until crumbly. Grease a mug; flatten 1/2 the crumble mixture into the bottom to form a crust. Microwave crust for 30 seconds on high. Remove mug from microwave; add 1 dash cinnamon, apple slices, and brown sugar. Add water. Mix apples, brown sugar, and cinnamon together carefully without disturbing crust. Pour remaining crumble mixture on top. Microwave for 1 minute and 50 seconds on 60% power. Remove from microwave; let cool about 1 minute.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 1 mug

Calories: 343.1
Fat: 12.5 g
Saturated fat: 7.5 g
Carbohydrates: 57.4 g
Sugars: 33.1 g
Dietary fiber: 5.2 g
Protein: 3.4 g
Cholesterol: 30.5 mg
Sodium: 242.6 mg
Mint Chocolate Chips


Ingredients:
character(0]

Directions:
"Combine ingredients in a Ziplock bag.  Shake vigorously.  Let stand overnight."
A Vegan Soup Concoction!


Ingredients:
olive oil, garlic cloves, zucchini, water, bay leaf, nutritional yeast, dried basil, sea salt, fresh ground black pepper, crushed red pepper flakes, fennel seed, canned black beans, long grain brown rice, frozen corn, frozen carrots, fresh spinach, fresh kale

Directions:
Heat olive oil on medium-high heat in large soup pot.
Add onion, garlic, and zucchini and sauté until onion is tender.
Add water, nutritional yeast, bay leaf, sea salt, pepper, red pepper flakes (if using], and fennel seed. Stir well.
Add remaining ingredients and bring to a boil.
Boil for a few minutes and then reduce heat to simmer.
Simmer for at least an hour, but you may simmer longer, if desired.
Note: Depending on your taste, you may need to add more salt than indicated above. I make my soups low-sodium and add salt, if needed, when I'm eating it.
Cream Cheese Cupcakes
Category: desserts
By Diane Mattes

Quick and Easy recipe. A hit with those who like cheese cake. Top with your favorite pie filling.

Ingredients:
3 (8 ounce) packages cream cheese
1 cup white sugar
1 ½ teaspoons vanilla extract
5  eggs
3 ½ cups apple pie filling

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners. In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla. Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes. When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

Yields: 24 cupcakes

Calories: 183.2
Fat: 10.8 g
Saturated fat: 6.5 g
Carbohydrates: 18.9 g
Sugars: 8.5 g
Dietary fiber: 0.4 g
Protein: 3.5 g
Cholesterol: 69.6 mg
Sodium: 113.9 mg
Garbage Potato Wedges


Ingredients:
russet potatoes, vegetable broth, onion powder, cumin, paprika, turmeric, black pepper

Directions:
Preheat oven to 375 degrees. Wash and cut potatoes into wedges. Place spices and Braggs into a large ziplock bag. Mix spices around with the bag sealed shut until evenly mixed. Add potatoes to bag and massage until wedges are evenly coated. Pour out onto baking paper lined cookie sheet and bake for about 30 minutes.
Preheat oven to 375 degrees. Wash and cut potatoes into wedges. Place spices and vegetable broth into a large ziplock bag. Mix spices around with the bag sealed shut until evenly mixed. Add potatoes to bag and massage until wedges are evenly coated. Pour out onto baking paper lined cookie sheet and bake for about 30 minutes.
Halloween Gravel (Fudge Candy)


Ingredients:
sweetened condensed milk, butter, vanilla, salt, miniature marshmallows, powdered sugar

Directions:
Line a 9x9-inch pan with foil; set aside.
In a medium saucepan, stir chips, canned milk, butter, vanilla and salt together over medium heat until melted.
Remove pan from heat; stir in marshmallows just until blended.  Spread mixture in foiled pan.
With a thin metal spatula, swirl marshmallows through fudge until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
After adequately chilled, scoop pieces of fudge with a small spoon and shape into small rocks.  (The fudge will be sticky].
Roll some of the fudge "rocks" in cocoa powder mixture and some in powdered sugar.
Store rock candy in airtight container for up to 3 days.
For a spooky graveyard scene, spread chocolate cookie crumbs on a platter.  Arrange the rock candy on top, to resemble rocks in soil.
Gypsy Stew -- Midwest 1960s Version


Ingredients:
hamburger, onion, pepper

Directions:
Crumble hamburger in skillet., Add diced onion and let cook till meat is browned and onion translucent., Drain excess fat if needed., Add two cans Campbell's Vegetable Soup and combine to make stew.  DO NOT DILUTE!, Add pepper to taste., Serve with bread and butter.
Chili Con Queso Dip (Or Enchilada Sauce)


Ingredients:
Velveeta cheese, mild cheddar cheese, chunky salsa, sour cream, chili powder, garlic powder, Tabasco sauce

Directions:
In a heavy saucepan over low heat melt the Velveeta and mild cheddar cheese; stir until completely melted and combined.
When the cheese has melted add in the salsa, chili, sour cream, chili powder, garlic (if using] and hot pepper sauce; cook over low heat for about 8-10 minutes.
Serve warm.
Bracciole (Flank Steak Rolls)
Category: world-cuisine
By JEND818

Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.

Ingredients:
2 tablespoons olive oil
½  onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped fresh parsley
4 cloves garlic, minced
½ cup grated Parmesan cheese
1  hard-boiled egg, chopped
1 pinch salt and ground black pepper
1 tablespoon olive oil, or more if needed
2 pounds flank steak, pounded until thin
5  toothpicks, or as needed
1 tablespoon olive oil
1 (8 ounce) can tomato sauce
1 pinch white sugar
1  tomato, chopped, or more as needed

Directions:
Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper. Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached. Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling. Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 318.3
Fat: 22.8 g
Saturated fat: 7.3 g
Carbohydrates: 5.5 g
Sugars: 2.7 g
Dietary fiber: 1.3 g
Protein: 22.6 g
Cholesterol: 88.7 mg
Sodium: 749.1 mg
Key West Style Crab Cakes


Ingredients:
bacon, onions, red bell pepper, green bell pepper, celery rib, garlic, fresh herb, cayenne, egg, heavy cream, butter

Directions:
When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings.
Transfer to a bowl, add crabmeat, herbs& breadcrumbs.
Fold in egg & cream.
Form into patties, size of your choice.
Wrap & refrigerate atleast 30 minutes.
Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side.
Serve with horseradish/mustard sauce.
Peanut Butter Rice Krispies Cake


Ingredients:
corn syrup, sugar, peanut butter, bittersweet chocolate, margarine

Directions:
Heat corn syrup and sugar., Add peanut butter and mix., Remove from flame and add Rice Krispies., Spread into 9x13-inch pan., Melt chocolate chips and margarine. Spread over Rice Krispie mixture., Freeze. Thaw slightly before cutting and serving.