Combine and mix well…  1 large egg 2 1/2 tablespoons mayonnaise  1 1/2 teaspoons Dijon mustard  1 teaspoon Worcestershire sauce 1 1/4 teaspoon Tony Chachere’s Creole seasoning (can be replaced with 1 teaspoon Old Bay seasoning plus 1/4 teaspoon salt) 1/4 cup finely diced red onion  2 tablespoons finely chopped spinach (can be replaced with parsley) Add and combine “gently”…  1 pound lump crab meat 1/2 cup panko or breadcrumbs  Shape into six crab cakes (about 1/2 cup each) and place on baking sheet that has been lined with aluminum foil.

Preheat oven to 325 degrees. Place ham in shallow roasting pan.

In saucepan combine… 8 ounces fresh cranberries (washed) 1/2 cup apple juice 3/4 cup brown sugar (packed) dash of cinnamon Bring to a boil, reduce heat to medium and simmer for 15 minutes.

Combine well (or grind together) - 2 pounds meat (can be beef, veal, pork, chicken, turkey, etc).

In saucepan over medium heat, combine… 6 tablespoons extra virgin olive oil 1/4 cup unsalted butter Chop together then add to pan… cook slowly for about 5 minutes…

Preheat oven to 425 degrees. Boil for 8-10 minutes…then drain and allow to cool.

Mix the following: 1 tablespoon garlic powder  1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika  1 teaspoon onion powder  1/4 teaspoon cayenne pepper  1/2 teaspoon cumin  1/2 teaspoon chili powder

In bowl combine… 1 cup mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon Dijon mustard 1 tablespoon minced red onion 1-2 tablespoons lemon juice (to taste) Salt and black pepper (to taste) Cover and chill at least one hour.

In saute pan, brown 1 pound Italian sausage and 4 strips bacon (chopped); let grease drain on paper towels.

This is the iconic Famous-Barr French Onion Soup recipe. Enjoy!