2. Fill the cavity of the chicken with apple, onions, and celery. Place in a roasting pan deep
enough that it can later be sealed with foil without the foil touching the skin of the chicken.
3. Mix vegetable oil, honey, lime juice, paprika, and seasoned salt in a saucepan and warm
just enough to melt the honey. Brush the sauce on the skin of the chicken.
4. Bake for 1 hour plus 15–30 minutes, depending on the size of the chicken, basting chicken
without turning 3 or 4 times during baking, or until nicely browned.
5. Seal baking dish tightly in foil immediately upon removing from oven and let stand 15–20
minutes before serving.Cheesecake Factory Crab Cakes
These delicious crab cakes are easy to prepare and will be a hit with family and guests. They are
great as a main dish or appetizer.INGREDIENTS | SERVES 6
½ pound lump crabmeat
3 tablespoons plain breadcrumbs
2 tablespoons mayonnaise
2 tablespoons minced green onions
2 tablespoons minced red bell peppers
½ beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay Seasoning
½ teaspoon prepared yellow mustard
¼ cup Panko bread crumbs
Vegetable oil for frying
1. In a large bowl, add all the ingredients except the breadcrumbs and vegetable oil. Carefully
fold the ingredients together. Be sure not to overstir or the lumps of crab will fall apart.
2. Use your hands or a spoon to fill 6 cups of a clean muffin tin with equal amounts of the crab
mixture. Press down a bit on each so the top is flat. Don't press too hard or the crab cakes
will be hard to get out of the pan.
3. Cover the muffin tin with plastic wrap and put in the refrigerator for a couple of hours. This
will help the cakes stay together when they're browned in the oil.