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SCROLL DOWN for Maryland Crab Cake Recipe with Cocktail Sauce.
- 304 Stainless Steel with Honeycomb Non-Stick technology
- Dimensions: 10” W x 2”H
- Cooking surface: 8”
- Width: 18” rim to end of handle
- Weight: 2.6 Lbs.
- Limited Lifetime Warranty
Chef Charles Knight's PRO-PAN - PFOA FREE Indestructable Honeycomb Technology Non-Stick for Life - The Pan thqat Works Everywhere.
- Gas Ceramic
- Solid Plate
Built to be used anywhere there’s heat! 10-inch PRO-PAN magnetic stainless steel with Honeycomb Non-Stick Cooking Surface can be used on a campfire or BBQ grill, and then used on gas, electric, induction, ceramic or halogen stove burners. Safe for oven use! The patented, proprietary Honeycomb non-stick interior is scratch resistant and safe for metal utensils! 3 layers of PFOA FREE food safe non-stick coating stop food from sticking - cook healthy, with little to no oil. Professional grade T304 heavy-gauge stainless steel construction features a unique aluminum core to ensure even heating with no hot spots, and the heavy-duty triple-riveted long handle is designed for safety. Featuring a mirror finish 438 magnetic stainless steel exterior with satin finish exterior bottom. Lifetime warranty.
Works great on Gas, Electric and fantastic on Induction. Oven and grill safe.
NOTE: Because the stainless-steel pan is etched with a proprietary Non-Stick you will still need a small amount of unsalted butter when cooking eggs and pancakes. Very easy to clean.
MARYLAND CRAB CAKES with the BEST Cocktail Sauce you ever had!
EQUIPMENT: Large stainless mixing bowl, 10-inch Pro-Pan
PREPARATION TIME: 30 minutes - makes 6 crab cakes.
- 1 large egg
- 2½ tablespoons mayonnaise (I like Hellman’s Real)
- 1½ teaspoons Dijon mustard (I like Maille brand)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ cup finely diced celery (you will need one stalk)
- 2 tablespoons finely chopped fresh parsley.
- 1-pound lump crab meat*
- ½ cup panko (I like the Whole Foods 365 brand for this recipe)
- 2 tablespoons unsalted butter
In the large mixing bowl, combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, celery, and parsley and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
Preheat the 10” All-Purpose PRO-PAN over medium heat 275°F (135°C) heat and melt the butter. When the butter begins to bubble, place crab cakes to pan and cook until golden brown, about 3-5 minutes per side. Serve immediately with Cocktail Sauce.
Best COCKTAIL SAUCE You Ever Had
EQUIPMENT: 1 Qt. Mixing bowl, measuring cup, measuring spoons
PREPARATION TIME: 5 Minutes – Makes 4 to 6 servings
- 1 cup catsup
- ½ cup prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Crystal hot sauce
- 1 juice of one small lime
I like to combine the ingredients in a 1-quart Pyrex measure cup. Combine all the ingredients, mix well. Cover with plastic wrap and place in refrigerator until ready to serve.
To serve, with cooked shrimp and lobster, raw clams and oysters, and crab cakes.