• In a medium bowl, combine: 1 C plain Greek yogurt, 1 T Greek Goddess blend, ½ C favorite mayonnaise, and 1 T lemon juice
  (1/2 of a fresh lemon is about 1 T)
• Whisk thoroughly and pour into an air-tight sealable container
• Allow dressing to cure in refrigerator for 30 minutes, this lets the flavor develop.

• (Backyard Grill, Papas Shake, Southwest Sunset, SPG, Vampire Proof, & Wedges Wow)
• Simply sprinkle over your food using a shaker container, your very clean fingers, or carefully with a spoon. Use less, then add more.
• Like to experiment? (so do we)
• Try our seasoning blends on a variety of foods, including: popcorn, cooked veggies, mac-n-cheese, pasta dishes, mayonnaises, and more.

(food safety reminder: all prepared foods (moist) are to be thrown away after seven days from being made / opened – that includes any leftovers.)

1. in a medium skillet or 4 to 6 qt. pan, over low-med heat, completely brown the meat, slowly and evenly
2. remove excess fat if desired (carefully use a large spoon)
3. stir in tomato sauce and water
4. add the Trail Boss Chili seasonings
5. mix well, lower heat to a simmer
6. cover and simmer 20 minutes – stir occasionally
7. serve with cornbread or soda crackers and your favorite cold beverage (try some milk)

NOTE: (for spicy heat use entire contents 3/4 C, for medium heat use ½ C, and for mild heat use ¼ C)

• Gather on countertop or prep table:1/2-pound Lump crab meat (from the refrigerated section, not from a can. don’t worry the crab is pre-cooked)
• 1 egg (or 2 T of liquid egg)
• 2 t bread crumbs (dried panko or fresh white)
• 3 T favorite mayonnaise
• 2 t buttermilk
• Crab Cake Party seasonings
• 1 plate
• 1 baking dish (something that will hold all the cakes in a single layer)
  frying oil

1. take a deep breath, slowly exhale, this is going to be good
2. in a medium bowl, place crab meat, carefully pick out any shell pieces (some may look translucent), wash your hands
3. in a small bowl, beat 1 large egg, (wash your hands after cracking the egg into the small bowl)
4. add 1 T Crab Cake Party seasoning
5. add 1T buttermilk
6. add beaten egg
7. gently fold crab mixture 2-3 times, avoid over mixing and breaking lumps of crab
8. add 2 t bread crumbs
9. add 3 T favorite mayonnaise
10. again, gently fold crab mixture, avoid over mixing and breaking lumps, reserve about 1 t of mixture
11. form cakes, until just firm, (think hockey puck shape) place in the dish, single layer
12. make a mini thumb cake from the reserved 1 t amount, add to dish
13. cover and refrigerate dish with cakes for 20 minutes
14. clean up, wash your hands
15. remove cakes from refrigerator, have skillet and slotted metal spatula at the ready
16. place a single stack of four or five paper towels to receive hot cakes
17. heat a half inch of canola or peanut oil in a deep wide skillet to 350°F (medium-high heat), do not allow oil to smoke
18. carefully place that 1 t reserved crab mixture piece in oil to check temperature, look for small “oil bubbles” & hear the frying “sizzling sound”. Ok, the test piece should be golden, place piece on a paper towel, allow to cool, taste it.
19. Monitor your frying oil, don’t overheat
20. carefully place cakes – one at time – in the oil, don’t overcrowd the cakes (if necessary, cook in batches)
21. carefully shallow fry the cakes until golden, about 5 minutes each side, turning over just once (remember the crab meat is already cooked, you are cooking the raw egg and creating the crab cakes flavor)
22. remove cakes to drain on paper towels
23. turn off heat
24. be certain to allow oil to completely cool before removing skillet from range
25. enjoy your Crab Cake Party!