Get the latest Lump flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/lump Terrific as an after-midnight snack. Quaranteed to keep you company while you watch a Turner Classic Movie and sip the chilled wine of your choice. http://www.grouprecipes.com/68493/2-a-m-lump-meat-crab-cakes.html I found this recipe on Joyofcakes.com and I have been baking it ever since. This cake is beautiful, fun, and delicious! Never lasts for longer then a day in my house =D. http://www.grouprecipes.com/56964/meringue-cake-with-strawberries-and-cream.html A quick and easy way to plump raisins for baking or snacking. http://www.grouprecipes.com/45400/how-to-plump-raisins.html Need how to make mashed potatoes from scratch without those nasty lumps or gluey taste? Here I have shared my grandma's secrets http://www.grouprecipes.com/35019/lump-free-mashed-potatoes.html “Crab Cakes Baltimore” is a crab cake recipe as originally written in 1932 and it comes from the Lord Baltimore Hotel. “Take one pound of crab meat for each four crab cakes. Put crab meat into mixing bowl, add one and one-half teaspoons salt, and two teaspoons white pepper, one teaspoon English dry mustard and two teaspoons Worcestershire sauce, one yolk of egg and one soup spoon cream sauce or mayonnaise, one teaspoon chopped parsley. Mix well, making four crab cakes, press hard together, dip into flour, then into beaten eggs, then into bread crumbs. Fry them in hot grease pan.” This recipe is really the basis for most recipes written since, including the one my restaurant guests have voted as the beat restaurant recipe for crab cakes. http://www.grouprecipes.com/12930/lord-baltimore-hotel-crab-cakes.html “Crab Cakes Baltimore” is a crab cake recipe as originally written in 1932 and it comes from the Lord Baltimore Hotel. “Take one pound of crab meat for each four crab cakes. Put crab meat into mixing bowl, add one and one-half teaspoons salt, and two teaspoons white pepper, one teaspoon English dry mustard and two teaspoons Worcestershire sauce, one yolk of egg and one soup spoon cream sauce or mayonnaise, one teaspoon chopped parsley. Mix well, making four crab cakes, press hard together, dip into flour, then into beaten eggs, then into bread crumbs. Fry them in hot grease pan.” This recipe is really the basis for most recipes written since, including the one my restaurant guests have voted as the beat restaurant recipe for crab cakes. http://www.grouprecipes.com/12930/lord-baltimore-hotel-crab-cakes.html It's a delicious recipe that makes you more satisfied http://www.grouprecipes.com/9107/sticky-turron-saba.html