ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: crab cake batter

Misc.
ADVERTISEMENT
here in Maryland we have fried hard crabs dip in batter.Looking for recipe for the crab batter. hope some one can help me thanks so much

MsgID: 0050831
Shared by: earl MD
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: crab cake batter
  earl MD
2 Recipe: Beer batter for fried crabs
  Judy/AZ
3 Recipe(tried): Fried Hard Crabs Batter
  Penny, Edgewater MD
ADVERTISEMENT
Random Recipes
  • How to remove wrinkles from plastic holiday tablecloth
  • I have had luck removing wrinkles and creases by putting the vinyl clothes in the dryer on cotton setting with a damp bath towel...pull it out after a few minutes and put on a table and hand smooth while it is still warm...
  • Pecan Brownies
  • PECAN BROWNIES 2 sticks (1 cup) unsalted butter 8 ounces bittersweet chocolate, finely chopped 1 cup brown sugar, firmly packed 4 large eggs 1 cup granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup a...
  • Pork and Green Bean Casserole
  • PORK AND GREEN BEAN CASSEROLE This is a quick easy casserole that only takes a bit to throw together and only two pots to make. 4 to 6 pork chops 1 medium onion, finely chopped 1 to 2 teaspoons minced garlic 2 tables...
  • Black Walnut Banana Cake
  • BLACK WALNUT BANANA CAKE 1 1/2 cups sugar 1/2 cup softened margarine or shortening Beat in: 1 cup thinly sliced bananas 3/4 cup sour milk, combined with 1 tsp baking soda 2 eggs 1 tsp vanilla 2 cups flour 1 tsp baking...
  • Hoss's Steak and Sea House Stuffed Pepper Soup
  • STUFFED PEPPER SOUP 2 cups converted or long grain white rice 2 pounds ground beef 1 (28 oz.) can tomato sauce 1 (28 oz.) can diced tomato, undrained 2 cups chopped green bell pepper 2 beef bouillon cubes 1/4 cup br...
ADVERTISEMENT
  • Jewish Noodles
  • JEWISH NOODLES 1 lb. wide noodles 1/2 lb. margarine 4 eggs, beaten 3/4 tsp. salt 1 c. sugar 1 tsp. vanilla 1 (16 oz.) carton cottage cheese 1 (16 oz.) carton sour cream 2 cans mandarin oranges, drained Cook noodles,...
  • Virginia's French Almond Cookies (makes 11 dozen)
  • VIRGINIA'S FRENCH ALMOND COOKIES (Columbus, Ohio) "Virginia O'Neill began making Christmas cookies the day after Thanksgiving and continued making a batch a day until the twentieth of December. "I'd grown up as a sing...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: crab cake batter
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!