The crabmeat may come from Maine, but this week’s winning recipe for crab cakes comes all the way from Wyoming, submitted by Bonnie Gardner Drumm. A former Raymond resident, Drumm maintains her newspaper subscription even after moving way out west.
“As I was sitting here reading the Lakes Region Weekly at my new home in Sheridan, Wyoming this morning, I chuckled when I saw my sister’s winning recipe in the October contest,” Drumm wrote.
Her sister, Sheri Huff, won for her Crabmeat Bisque recipe. Is there perhaps a little sibling rivalry involved with Drumm’s entry? Or is it simply that both sisters love to cook?
Drumm has been making crab cakes for more than 20 years but has tweaked the recipe to improve their taste. For her entry, Drumm wins a $10 gift certificate to For the Chef in Windham.
Learning to cook at an early age, Drumm honed her skills by making whoopie pies for her uncle who was serving in Vietnam and by baking cakes for her younger siblings in her Easy Bake Oven.
When she was older, Drumm took cooking classes at Maine Vocational Technical College and has taken a variety of cooking classes since that time. Her favorite cookbook is “The Silver Palette,” a wedding gift from a friend.
In addition to cooking, Drumm enjoys caring for her son, Cameron, and helping with college activities to assist her husband, the president of Sheridan College. Other interests include decorating, landscaping, snowmobiling and camping. And she loves to travel.
“I would love to get a trip to a cooking school in Italy and learn more about Italian cooking,” she said.
Good from Beginning to End
The holiday season is fast approaching. What tantalizing desserts make you thankful? What elegant appetizers put you in the spirit? Enter your favorite award-worthy appetizer and dessert recipes for our November – December contest.
The contest is open to amateur cooks and there is no limit to the number of submissions. Winners receive a $10 gift certificate to the week’s advertising sponsor.
Be sure to include your name, address, and daytime phone number with your submission. Send your recipe, complete with the list of ingredients, preparation instructions, and number of servings to:
SNAIL MAIL:
Now You’re Cooking!
Lakes Region Suburban Weekly
PO Box 790
Windham, Maine 04062
EMAIL:
peggylrw@adelphia.net
Bonnie’s Maine Crab cakes Makes 16 small cakes
Crab cake ingredients:
3/4 loaf white bread
1 1/2 pounds fresh Maine crabmeat
6 eggs, beaten
2 1/2 cups mayo
2 minced garlic cloves
1 teaspoon each salt & pepper
1 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley
1 tsp Old Bay seasoning
breadcrumbs
oil
Sauce ingredients:
1 cup mayonnaise
1 cup sour cream
6 Tablespoons orange marmalade
1/2 lime, freshly squeezed
Tear bread into small pieces and put in large bowl. Add the rest of the crab cake ingredients and mix thoroughly. Chill one hour (I freeze half for future use).
Form mixture into patties, dredge in breadcrumbs. SautA?© in pan with oil until lightly browned and heated through.
Mix ingredients for sauce and put a dollop onto each cooked crab cake. Serve as appetizer or main dish.
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