Reduced Sugar Cupcakes:
Last weekend I tried the new Pillsbury Reduced Sugar Cake Mix in the Devils Food flavor and it was awesome! I used the cake mix to make cupcakes and topped them with the reduced sugar icing! We brought them over a friends house and the kids seemed to love them, not even noticing all the missing sugar!
I found this recipe online when searching for a crab cake recipe without any mayo (yuck!). I tried it out last week and love it! It is a little tough to get the cakes to stay together when placing them in the pan, but once they start cooking-they're good to go!
- 1 lb. lump crab meat, drained (or three 6 oz. tins of commercial crab meat, drained)
- 1 egg, beaten
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tbsp. lemon juice
- 1 tbsp. Worcestershire
- 1/2 tsp. Old BayTM seasoning
- 1/2 tsp. dill weed
- 1/8 tsp. black pepper
- 12 ClubTM or RitzTM crackers, finely crushed (Don't even THINK of using saltines!)
Place the mixing bowl and contents in the refrigerator for about 15-20 minutes to firm it up. After refrigeration, drain off any excess liquid.
Gently press mixture into thick patties (slightly smaller than hamburgers) and lightly coat them using the remaining cracker crumbs. Don't compact the cakes like you would hamburger; keep them a bit loose. Just enough pressure to make the mixture hold together. Fry the cakes slowly in butter at low heat in an uncovered fry pan or griddle, turning when the first side is brown.