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Hand blender for emulsifications, purees, soups, sauces
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Electric slicer for paper-thin charcuterie, cheese, vegetables
Italian pasta organized by shape — which sauce belongs with which pasta
Leave-in oven probe — monitor roasts without opening the door
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Hand blender for emulsifications, purees, soups, sauces
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Electric slicer for paper-thin charcuterie, cheese, vegetables
Italian pasta organized by shape — which sauce belongs with which pasta
Leave-in oven probe — monitor roasts without opening the door
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gently go through the lump crab meat for any shell fragments. set crab meat aside. mix mayonnaise, worcestershire sauce, salt and egg together until well blended. fold in the sauteed peppers and drained pimentos. very carefully, fold in the crab meat lumps until coated with mayonnaise mixture. place in buttered casserole dish. casserole topping:. in small bowl, mix together the egg yolk and the mayonnaise. now spoon on top of the casserole filled with crab mixture. sprinkle the old bay seasoning on top. bake 350 degrees for 25 minutes or until browned. may serve with lemon wedges.