ECONOGAL

Manufacturer’s Recipes intrigue me. Do these companies have test kitchens? Company cooks? Or perhaps they have employee competitions to create recipes for their goods. Who writes the cookbooks? And what about the recipes on the back of the box or can? So many questions.

Even though the Internet offers a plethora of recipes through blog sites and other sources, I still find value in manufacturer’s recipe books. The dessert cookbooks are the best. I have a well- worn Kraft Philadelphia Cream Cheese Cookbook and two from Hershey’s.

My Candy Cane Cheesecake made with Philadelphia Cream Cheese can be found by clicking here. Those of you with leftover candy canes might want to whip one up for Valentine’s Day since the pink color is perfect for the upcoming holiday. Like many of my recipes, the preceding recipe was adapted.

Much of my cooking is from scratch. There are a few exceptions. I love Stouffer’s Spinach Soufflé. Unfortunately, my local grocery store no longer carries that item. Making a soufflé from scratch is daunting. So it has been quite some time since I enjoyed a spinach soufflé.

Another exception is stuffing. Even though I have made homemade stuffing on numerous occasions, the consistency isn’t quite there. Plus, stuffing is not a last minute recipe. My fall back is Kraft Stove Top Stuffing. So I usually have a box or two on hand.

Yesterday was spent in the quilt room piecing a new baby quilt. My spouse, a fabulous cook, had an equally busy day. So, leftovers were on the docket. However, a side dish was needed. The Stove Top box promised quick and easy crab cakes. And they were.

Adapting manufacturer’s recipes is necessary to avoid a trip to the grocery store for just one item. Additionally, I change recipes to fit our dietary needs. Thus, the quick and easy crab cake recipe is not exactly the same as on the back of the box. Finally, I am changing the name. Not because the crab cakes weren’t quick and easy, but because they were absolutely delicious.

Prep Time: 20-25 Minutes Serves: 4

Ingredients

1 cup boiling water

1 box Kraft Stove Top Cornbread Stuffing Mix

4 eggs total separated into 1 whole egg and 3 egg whites

1 can crabmeat, drained

Sunflower Oil

Drain crabmeat. Stir boiling water to stuffing mix and let sit for five minutes. Beat one whole egg and three egg whites in large bowl. Add drained crabmeat into the egg mixture. Then incorporate the stuffing mix. Form 5-6 patties.

Heat the sunflower oil at medium high in a sturdy skillet. I use cast iron. Once oil is hot, place crab cakes and cook for 7 minutes per side for a total of 14 minutes.

Serve Hot