Corn Pudding Casserole

CORN PUDDING CASSEROLE

(tried this Thanksgiving and it was very good)

1 can, whole kernel corn, drained
1 can, cream style corn
1 package, corn muffin mix (Jiffy)
1 cup, sour cream
½ cup (1 stick), butter, melted
1 to 1 ½ cups, shredded cheddar cheese

Preheat oven to 350° degrees.
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.

Serves: 6 to 8 servings.

Source: Paula Deen

Crab Cakes with Lemon-Dill Sauce

CRAB CAKES with LEMON-DILL SAUCE

Crab Cakes

3 tablespoons, butter
1 green onion, finely chopped
2 tablespoons, finely chopped red bell pepper
1 garlic clove, minced
3 tablespoons, heavy cream
1 tablespoon, Dijon mustard
1 egg
½ teaspoon, minced fresh parsley
Cayenne pepper to taste
1 cup, bread crumbs
¼ cup, grated Parmesan
1 pound, white or claw crabmeat, picked free of any bits of shell
2 tablespoons, vegetable oil
Salt and pepper to taste

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and ½ cup bread crumbs, salt to taste preference, and mix well. Gently fold in the crabmeat.

Form the mixture into 8 patties, about ½-inch thick. In a mixing bowl, combine remaining ½ cup of bread crumbs with the Parmesan. Pat the topping onto both sides of patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Sauté the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400° degrees oven.

Lemon Dill Sauce

1 cup mayonnaise
¼ cup, buttermilk
2 tablespoons, chopped fresh dill leaves
1 tablespoon, chopped fresh parsley leaves
1 tablespoon, grated lemon peel
2 teaspoons, fresh lemon juice
1 garlic clove, minced
Salt and pepper to taste

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

Source: Paula Deen