crab cakes

recipe box


By Annette Kukoy and Jackie Shayotovich


     Debbie Argenta shared this great recipe for making crab cakes. Serve them with a lemon-dill sauce and an orzo salad for a delicious meal. Debbie is a member of St. Matthias Parish in Crown Point.


Crab Cakes

½  cup saltine cracker crumbs (or Panko bread crumbs)

¼  cup mayonnaise

1 large egg

3 scallions, minced

1 teaspoon Dijon mustard

1 teaspoon hot sauce

1 teaspoon Old Bay seasoning

1 pound lump crabmeat, picked over for shells

Combine cracker crumbs with mayo, egg, scallions, and seasonings in a large bowl, stirring until thoroughly combined. Gently fold in crabmeat and season with salt and pepper to taste. Form into patties, about 1-inch thick and 3 inches in diameter.  Transfer to large plate, cover and chill for 30 minutes to 2 hours. Fry in a large skillet covered with 2 tablespoons canola oil over medium-high heat until golden brown on both sides; about 4 minutes per side. Serve with lemon dill sauce. (Note: For best results use canned, pasteurized, refrigerated crabmeat found in the fish-counter cooler section. Remove any excess moisture with paper towels.)


Lemon Dill Sauce

1 cup mayonnaise

¼cup buttermilk

1 teaspoon dried dill

1 tablespoon minced fresh parsley leaves

1 tablespoon grated lemon zest

1 teaspoon fresh lemon juice

1 garlic clove, minced

Combine all of the ingredients in a small bowl and stir well. Cover and refrigerate until well chilled. The sauce will thicken as it chills.


Greek Orzo Salad

¾cup orzo

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 teaspoon sugar

¼  teaspoon salt

¼ teaspoon black pepper

1 plum tomato, seeded and diced

½cup chopped green pepper

4 Castelvetrano olives, sliced

2 green onions, chopped

3 tablespoons chopped fresh parsley

Cook orzo according to package directions. Combine oil, vinegar, sugar, salt and pepper in a large bowl, stirring with a whisk until sugar dissolves. Add orzo, tomato, pepper, olives, onions and parsley; stir to combine.


     This pie recipe was given to us by Sue Hermann. Her family is from Pennsylvania, where Shoo Fly Pie is said to have originated. Sue is a member of St. Joseph Parish in Hammond, where she serves as secretary and administrator of the St. Joseph Soup Kitchen.


Shoo Fly Pie

1 prepared pie crust (your favorite recipe or store bought)

2 cups all purpose flour

1 cup granulated sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

1 teaspoon baking soda

½cup Crisco shortening

1 large egg

1 cup scalded whole milk

3 tablespoons (dark) molasses

Roll dough out to fit 9” pie plate. Place crust in pie plate. Press the dough evenly into bottom and sides of pie plate. In large bowl, whisk together flour, sugar nutmeg, cinnamon, ginger and baking soda. Add Crisco, egg and milk. Beat with electric mixer until all ingredients are smooth and about the texture of cake mix. Pour into pie shell. Bake at 350 degrees for 40-45 minutes. Test with toothpick to be sure center is done (dry). Sprinkle with powder sugar when still warm.


     Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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