MIAMI – The Baltimore Ravens (6-2) have risen four spots to No. 6 in the latest AP Pro32 poll. They now head to Miami to take on the Dolphins (2-7), opening Week 10 on FOX's Thursday Night Football.
Forecasters are expecting temperatures outside Hard Rock Stadium to be in the mid-70s with scattered thunderstorms by kickoff set for 8:20 p.m. Eastern. Temperatures should remain consistent throughout the game.
For Ravens fans firing up the grill at home, Baltimore, Maryland, temperatures will be in the upper 50s with a slim chance of showers before the game ends. A thunderstorm is very likely between 1 a.m. and 4 a.m., then showers after 4 a.m. New rainfall amounts between a quarter- and half-inch are possible.
FOX Sports reports the Ravens are 5-1 (83.3%) against the Dolphins over their last six games.
"I like the (Baltimore Ravens) because I think they're more explosive offensively," FOX Sports' Colin Cowherd said. "By the way, can we put the 'Lamar Jackson can't play from behind' (narrative) to bed officially? That's their fourth win this season trailing entering the fourth, and they've won."
Taste of TNF recipe: Key lime crab cakes
Crab cakes are something most people order out at restaurants. But they're actually pretty easy to make at home, and they're just the right fit for Thursday night’s game.
Ray "Dr. BBQ" Lampe said that if you're not sure about using key limes to make crab cakes, be adventurous and give it a try. You'll be surprised by how well the combination works.
Makes 6 crab cakes
Key lime dipping sauce
- ½ cup Mayo
- 2 tablespoons key lime juice
- 1 teaspoon dry mustard
- Salt and pepper
- 1 egg, lightly beaten
- 1 tablespoon mayonnaise
- 2 teaspoons fresh Key lime juice
- 1 teaspoon Key lime zest
- 1 teaspoon Dijon mustard
- ½ teaspoon dried parsley
- ½ teaspoon creole seasoning
- ½ pound lump crab meat, picked over for shells
- 1 cup panko breadcrumbs, divided
- Olive oil for frying
To make the dipping sauce, in a medium bowl combine the mayo, key lime juice, dry mustard and a sprinkle of salt and pepper. Mix well and set aside.
To make the crab cakes, in a large bowl combine the egg, mayo, key lime juice, zest, and Dijon mustard. Mix well. Add the parsley and creole seasoning and mix well. Add 1/3 cup panko and the crab meat and fold in gently until all is incorporated. Divide into six equal crab cakes forming thick patties, then dredge the crab cakes lightly in the remaining panko. Set on a plate and refrigerate for 15 to 30 minutes.
Heat ¼ cup oil in a large skillet over medium heat. Add the crab cakes and cook 3 to 4 minutes per side until golden brown. Remove to a rack or paper towels to drain. Serve hot with the dipping sauce on the side.