Crab cake

Ingrediments:
1 egg
2 1/2 table spoons Mayo
1 1/2 tea spoons dijon mustard
1 tea spoons Worchester sauce
1 tea spoons Old Bay seasoning
1/4 tea spoons salt
1/4 cup finely diced celery(about 1 stalk)
2 table spoons finely diced parsley
1 pound imitation crab meat
1/2 cup panko
canola oil

Directions:
1. Line a baking pan with tin foil
2. Add all the ingrediments above, then add the imitation crab meat and finally after all is mixed together, then add the panko and squoosh in lightly. (this keeps the panko from getting too mushy. This mix makes about 6 crab cakes, which is about a minimum order to make.
3. Cover and refrigerate for about an hour to let the flavors settle in.
4. Fry up in a non-stick pan over a thin layer of canola oil.

Can eat straight or with tartar sauce, but if you're going to dip these crab cakes in something else, you'll have to apply for permission first.

Mama Marsha's Beef Tomato

Ingrediments:
Garlic
2-3 tbs Cooking Mirin (we use Shirakiku brand)
2 tbs level or 1 very heaping tbs Corn starch
6 tsp white sugar
1 can chicken broth
2 tbs Oyster sauce
2-3 tbs Catsup
1/2 lb. flank steak (or round steak)
1/2 reg. size onions
3-4 stalks Celery
green onions to taste
1 Bell Pepper 1, 2 or 3 kinds
2-3 small - mid size whole tomato
Wesson oil enough to cover the pan for frying the meat.

Directions:
Soak flank steak in shoyu, mirin & garlic & stir up in one bowl
take corn starch, sugar & chicken broth, shoyu, oyster sauce & catsup mixed together in another measuring cup (at this point you should have about 3/4cup of sauce)
(Now you have two measuring cups with ingrediments going)
(1) with the sauce
(2) with the meat soaking in the shoyu, mirin & garlic
Cut up celery, green onions,
bell pepper (I use green) Can add yellow &/or red bell pepper if you like cut in smaller strips
cut tomatoes into small wedges
Put oil in the stir fry pan and put on high heat and put in meat mix
Stir fry till meat is cooked
Add Celery chunks, onions, bell pepper,
Stir fry up and let flavors blend
Add tomatoes & green onions last
Then add sauce mix.
Cover and let flavors blend - the longer the better. Tastes best after 3-4 hours.
Serve over 2 scoops white rice

Best thing is after you cook it once or twice, you will find a flavor that you might add more or less of an ingrediment and then you will know the flavor that best suits you.