Happily Ever Albright: Discovering Delaware...Home of Tax Free Shopping!

Did you know that Delaware was our first state? It was also the first state to be known as The Peach State. Being the sweet, southern, Georgia girl that I am, I was glad to learn that it no longer holds that title. Nor does it have the environmental conditions necessary to grow peaches any longer.

Delaware is noted by many for being the Home of Tax Free Shopping. I don't know about you, but that can be dangerous...clothes, accessories, gifts! Delaware might be a state that I need to travel to - and not on a Staycation!

Today we made a quick dinner with some key ingredients. Besides the yummy flavors that are in this meal, I also love the fact that the prep work can be done ahead of time. A perfect meal for me to prep and for Chad to cook while I'm getting my nails done - a girl has to pamper herself sometimes!

Delaware Crab Cakes:

1 pound can of lump crab meat (this can be found in the refrigerated section of your seafood department)
1/2 cup of seasoned breadcrumbs
1 egg - beaten
1/2 cup mayo
2 tablespoons green onion - chopped using white and green parts
2 tablespoons Worcestershire
1 teaspoon whole mustard
1 teaspoon fine Kosher salt
Pepper to taste

In a medium sized mixing bowl,

Mix bread crumbs,

An egg,

Mayo,

Green Onion,

Worcestershire sauce and mustard,

Salt and Pepper to taste. Mix well.

Add the lump crab,

Gently, fold all ingredients together.

Form into 6 crab cakes.

Store on a paper plate in the fridge until ready to use. They can sit up to four hours. This will also help them firm up for cooking.

Deep fry in a cast iron skillet using peanut oil - this will prevent them from burning.

Cook for three minutes per side or until golden brown.

Vinegar Fries:
Yum, yum, and yummy! Growing up my grandparents always added malt vinegar to their fries and these instantly bring back lots of childhood memories.

Grab 4 Russet Potatoes and a knife. Yes, the potatoes must be Russet to fry properly since they have the correct amount of starch in them.

Cut the potatoes into the style of French fry you prefer - we like long and thin ones but you could do steak fries, shoestrings, etc.

Soak the potatoes in a bowl of COLD water with 2 Tablespoons of white vinegar stirred in. Make sure all potatoes are covered.

Place in the fridge for at least an hour but no more than four.

Now, get an old towel and dry off the potatoes, making sure they are completely dry.

Here comes the time you need to use self-control...it's time to partially cook the fries in batches. Make sure you have lots of paper towels and paper plates ready!

Fry the potatoes in HOT peanut oil - we used a cast iron pan for this as well. Make sure to stir using a spider so they do not stick together. If you do not have a spider, a slotted spoon will work fairly well. Fry for a few minutes, until the potatoes are limp and softened.

Take them out and drain on paper towels. Cook the next batch the same way.

Finally, you will need to let the oil get back up to temperature - I usually use the back end of a wooden spoon. If you stick it into the pan and the oil around it bubbles - it's ready. This is the best shot I could get without burning myself!