I stole this recipe when I was taking a cooking class from my good, friend Joe Romonowski, who I call “Pots and Pans”. Joe is a very, very good chef and Maggie is such a pleasant person, making them a great team.
Jackie Wright from Point Pleasant sent me this great recipe for an appealing appetizer. It is very good and can be enjoyed any time of year. It's especially good when you can get fresh local crabs from New Jersey.
Everyone has that one recipe they are always tweaking, not because they can't get it right, but because there are so many variables that let you take the dish in a slightly different direction each time you make it.
It's blueberry season in New Jersey so it's the perfect time to make my Blueberry Sour Cream Cake. Use local Jersey Fresh blueberries for this, or even better make this with a batch you picked yourself from one of New Jersey's many "pick your own" farms!