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Seafood Recipes for every taste. Fresh water, salt water, Kosher, sellfish, sport fish and farm raised. Brain food for all of us!
SEAFOOD
DISK 100 Back
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ACRATS
DE MORUE OR CATFISH FRITTERS
BAKED
SALMON WITH DILL GARLIC BEURRE BLANC
BAKED
SEA BASS WITH BLACK OLIVE SAUCE
BLUE
CRAB CAKES WITH CAYENNE MAYONNAISE
CHESAPEAKE
RESTAURANT CRAB CAKES
CHILLED
MUSSELS WITH CAPER MAYONNAISE
CRAB
CAKES WITH CILANTRO BUTTER
CRAB
CAKES WITH PASILLA CHILI AIOLI
CRAB
CAKES WITH SPICY OLIVE SAUCE
CRABCAKES
ON CORNMEAL BISCUITS
EASY
SHRIMP WITH MUSTARD SAUCE
GRILLED
SHRIMP ADOBO WITH BLACKBERRY CITRUS SALSA
ACRATS DE MORUE
or CATFISH FRITTERS
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1 1/2 c Flour, all-purpose
2 md Eggs, cooled
1/2 lb Salt codfish
2 ea Scallions; chopped fine
1 tb Parsley; chopped
1/2 ts Salt
3 tb Butter, unsalted; melted,
1 c Milk, whole
1 ea Pepper, hot; seeded
1 ea Garlic cloves; crushed
1/2 ts Thyme
Pepper, black; to
taste
Sift flour and salt into bowl. Beat eggs with butter and add
to flour mixture. Add milk gradually, stirring only to mix. Add more milk if
batter is too stiff. Cover, allow to stand 3 hours. Meanwhile, soak fish
in cold water. Drain, remove bones and skin. Pound fish in mortar with hot
pepper. Add scallions, garlic, parsley, thyme, allspice, and black pepper to
taste. Stir into batter and stand 30 minutes. Heat oil in deep fryer (375F) and
fry mixture by heaping tablespoons until golden brown. Drain on paper towels and
keep warm. Makes 8 servings.
HUACHINANGO A LA VERACRUZANA
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3 pounds red snapper fillets
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
2 pounds ripe tomatoes, grilled, peeled and coarsely chopped (grill until they
collapse)
1 medium onion, coarsely chopped
3 large garlic cloves, peeled and sliced
10 large pitted green olives, cut in half
12 large capers (if small ones use more)
2 pickled jalapeno chiles, cut into small strips
1/4 teaspoon oregano
1 large bay leaf
1/2 teaspoon sea salt (or to taste)
Place the snapper fillets in a glass baking dish; sprinkle both sides with salt,
pepper and lime juice. Marinate 45 minutes. Heat the oil in a skillet and saute the onion and garlic four
minutes. Add the tomatoes, olives, capers, chiles, oregano, bay leaf and salt.
Cook for 10 minutes over medium heat. Pour the sauce of fish in baking dish and
sprinkle with a bit of olive oil. Bake
at 400 degrees F., uncovered for 20 minutes.
BAKED ALMOND CATFISH
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Yield: 4 Servings
1/2 c Whole almonds, toasted
3 tb Cornmeal
2 tb Grated Parmesan cheese
2 tb Fresh parsley, chopped
1 tb Flour
Salt & freshly
ground black
-pepper, to taste
2 tb Fresh lemon juice
2 lb Catfish fillets
Parsley sprigs and
lemon
-wedges, for
garnish
Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the fillets on a
baking sheet and bake at 400F for 8 minutes, or until cooked through. Serve
immediately.
NOTE: These sweet catfish fillets in a crunchy almond crust
can be accompanied by rice tossed with peas and asprinkle of lemon zest.
BAKED FISH CONTINENTAL
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Yield: 4 Portions
2 tb Instant minced onion
2 tb Water
1/2 ts Basil leaves, crushed
1/2 ts Paprika
1/8 ts Garlic powder
2 tb Lemon juice
1 lb Cod fillets
1 ts Parsley flakes
Preheat oven to 350 F. Combine minced onion and water; let stand
for 10 minutes to soften. Stir in basil, paprika, garlic powder, oil and
lemon juice. Place fish fillets in a greased 10x6x2-inch baking pan.
Pour herb mixture over top. Bake until fish flakes easily with a fork,
about 15 minutes. Sprinkle with parsley flakes just before serving.
BAKED FLOUNDER BARATARIA
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Yield: 4 Servings
4 tb Butter, divided
2 lb Flounder filets
1 ts Salt
1/2 ts Tabasco sauce
1 tb Paprika
1/4 c Grated cheddar cheese
1 c Sour cream
1/4 c Fine bread crumbs
Grease a 2 qt. baking dish with 1 ts. butter. Arrange fish filets
in baking dish. Blend salt, Tabasco Sauce, paprika, and cheddar cheese
into sour cream and spread over fish. Top with bread crumbs and dot with
remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or until fish
flakes easily with fork.
BAKED SALMON WITH DILL
GARLIC BEURRE BLANC
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Beurre blanc literally means "white butter."
Serves 4
2 pounds Salmon, fresh, fillets
1/2 cup White wine
8 Tablespoons Butter, cold, cut into 16 pieces
1 teaspoon Dill weed
1/2 teaspoon Garlic, minced
Pre-heat the oven to 375. Bake the salmon for 12-15 minutes. The fish should be
firm but not dry. Place the wine, dill and garlic in a small saucepan. Reduce on
high heat until almost dry. Remove from the heat and quickly add all the butter
while whisking briskly. When all the butter has been incorporated, allow to rest
10 minutes. Spoon over
the hot salmon.
BAKED SEA BASS WITH BLACK
OLIVE SAUCE
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4 Cloves garlic; minced
1 c Pitted black olives; chopped
1 ts Crumbled dried oregano
1 ts Crumbled dried basil
2 tb Minced parsley
Salt
Freshly
ground pepper
1/4 c Olive oil
2 lb Sea bass fillets (4 to 6 ea)
1/2 c Vegetable stock or dry white wine
Combine garlic, olives, oregano, basil and parsley in
small bowl. Season to taste with salt and pepper.
Heat oil in 13x9-inch glass baking dish at 425 degrees 1 minute.
Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin
side up, on top. Pour vegetable stock around fillets. Bake, basting
occasionally with juices, 15 minutes or until done. To serve, arrange fillets
and olive mixture on heated serving plates. Makes 4 servings.
Makes 4 servings.
BAKED SHRIMP AND ASPARAGUS
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Serving Size : 4
1 (12-ounce) package frozen cut asparagus
1 pound medium shrimp -- peeled and deveined
1 can (10 3/4-ounces) condensed cream of
shrimp soup -- undiluted
1 tablespoon butter or margarine -- melted
1 teaspoon soy sauce
1/2 cup salad
croutons -- optional
Hot cooked rice
Combine the first 5 ingredients. Spoon into a greased 8-inch square baking dish.
Bake, uncovered, at 425º for 20 minutes or until shrimp turn pink. Top with
croutons if desired; bake 5 minutes longer. Serve over rice.
BAKED STUFFED LOBSTER
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Yield: 1 Servings
8 Maine lobsters, 1-1/4 to1-1/2
lb Each
1/2 lb Butter, melted
2 c Dried bread crumbs, ground fine
2 ts Worcestershire sauce
-pinch salt
-Tomalley and Coral
Split a live lobster: Spread flat. Using a teaspoon,
remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve.
Remove stomach (under the head) and devein. Remove tail meat and
chop coarsely. Reserve. Leave claws intact. Prepare all lobsters as above. Mix
bread crumbs, butter, salt, and Worcestershire sauce together. Add the
tail meat, tomalley, and coral, and toss to mix well. Fill the cavity of
each lobster with the stuffing. Place in a foil lined baking pan,
alternating head and tail to fit better. Bring the edge of foil up over
the tail of each lobster. Press so as to secure end of tail to pan so the tails
do not curl up as they bake.
Bake at 325o for 50 minutes, more or less depending on size. Serve straight from the oven.
BLUE CRAB CAKES WITH CAYENNE
MAYONNAISE
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Yield:
8 Servings
1 Stalk celery; finely chopped
1 bn Green onions; finely chopped
1 bn Parsley; finely chopped
1 Egg
1 tb Dijon mustard
3/4 c Mayonnaise
2 Lemons, juiced
1/2 ts Salt
1/2 ts Pepper
4 1/2 oz Carr's Water Biscuits
- ground
1 lb Blue Crab meat
4 tb Butter (or as needed)
CAYENNE MAYONNAISE
1 Red bell pepper, roasted
- peeled and seeded
2 Egg yolks
1 tb White wine vinegar
1 Lemon, juiced
1 1/2 ts Capers
6 Garlic cloves
8 Anchovy fillets
1 1/2 ts Cayenne pepper
1 c Salad oil
Salt (to taste)
In a medium bowl place the celery, green onions, parsley, egg,
mustard, mayonnaise, and lemon juice. Mix the ingredients together
well. Add the salt, pepper, and ground biscuits. Gently mix the
ingredients together with your hands so that they are well combined.
Carefully fold the crab meat into the mixture. Let the mixture sit
for 1/2 hour in the refrigerator. Form the mixture into patties. In a large
skillet place the butter and heat it on medium until it has melted. Saute
the crab cakes for 3 to 4 minutes on each side, or until they are golden brown.
For CAYENNE MAYONNAISE: In a blender place the roasted red
bell pepper, egg yolks, white wine vinegar, lemon juice, capers, garlic,
anchovy fillets, and cayenne pepper. Blend the ingredients together so
that they are smooth.
With the blender still running, slowly dribble in the salad oil so that a
mayonnaise is formed. Correct the seasoning with the salt (and more lemon
juice) if necessary.
Serve the Crab Cakes with the Cayenne Mayonnaise and lemon wedges.
BROILED CRAB CAKES
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Yield: 4 Servings
1 lb Lump crabmeat
1 ts Seafood seasoning -or-
1 ts Dry mustard
1 ts Lemon juice
1 tb Finely chopped parsley
2 Eggs, well beaten
Preheat broiler. Place crabmeat in mixing bowl. Add seafood seasoning or
dry mustard, lemon juice, parsley and eggs; stir gently to combine. Form into
medium sized cakes, place in lightly buttered flat pan. Broil until golden brown
on both sides.
CABBAGE
WRAPPED LUMP CRABMEAT
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Yield: 4 Servings
4 ea Leaves green cabbage,
- membrane removed
8 oz Fresh lump crabmeat,
- well picked
1 ts Fresh dill weed
2 ts Lemon juice
2 ts Margarine
Dash of salt and pepper
Water for poaching
Bring water to a boil, poach cabbage until limp. Refresh in ice cold
water. Spread cabbage leaves on flat surface. Place 2 ounces of
crabmeat in center of each cabbage leaf. Top each portion with 1/4
teaspooon dill, 1/2 teaspooon lemon juice and 1/2 teaspoon margarine. Seal
cabbage leaves by folding two ends together and then folding the other two ends
to make a square packet. Bake in a preheated 400 degree oven for 10
minutes.
CAJUN BABIES
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CAJUN BABY FILLING:
1 stick butter
1 cup chopped onion
1/2 cup celery -- chopped
1/2 cup bell pepper -- chopped
1 dozen mushrooms -- chopped
3 tablespoons all-purpose flour
1/2 pound crawfish
1/4 pound shrimp
1 pint whipping cream
1 pound jalapeno cheese
1 pound lump crabmeat
1/4 cup chopped green onions
1/4 cup parsley -- chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup cooked wild rice
CAJUN BABY BREAD FOR STUFFING:
2 1/2 cups all-purpose flour
2 1/2 cups whole milk
7 eggs
5 tablespoons hot melted butter
Saute onions, celery, bell pepper and mushrooms in butter and cook until wilted.
Add flour, continue cooking for 10 minutes. Add crawfish and shrimp and cook for
seven minutes stirring occasionally. Blend in whipping cream and cheese. When
cheese melts, add lump crabmeat, green onions, parsley and seasonings. Remove
from heat and add wild rice. For bread whisk flour, milk, eggs and butter until
smooth. Pour this mixture divided evenly into 10 (8 oz) soufflé dishes. Bake
for 30 minutes or until golden
brown. Cut circular hole and spoon filling into each Cajun Baby Bread.
CALLALOO
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Traditionally this Caribbean soup is made with taro root leaves (callaloo)
instead of spinach.
Serves 4-6
2 ounces Salt pork, diced
1 medium Onion, diced
2 cloves Garlic, minced
1 pound Spinach leaves, chopped
6 cups Chicken broth
8 ounces Okra, chopped
1/2 teaspoon Thyme
8 ounces Crabmeat
1 cup Coconut milk
Salt and pepper to taste
Heat the pork in a large, heavy soup pot. Add the onion and garlic and cook
until just soft. Stir in the spinach and cook for 1 minute. Add the broth,
thyme, and okra. Bring to a boil, reduce the heat and simmer for 20 minutes.
Stir in the coconut milk and crab. Simmer for 15 minutes longer. Check the
seasoning. Serve warm.
CARIBBEAN CONCH CHOWDER
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1 pound conch, trimmed, tenderized
3 tablespoons strained lime juice
5 tablespoons tomato paste
4 strips bacon, chopped
3 tablespoons oil
1 onion, finely chopped
3 ribs celery, finely chopped
4 cloves garlic, minced
1 green bell pepper, seeded, finely chopped
1 chile pepper, seeded, finely chopped
4 tomatoes, seeded, chopped
1/4 cup rum
1 pound potatoes, peeled, diced
1 7bay leaf
1 teaspoon dried thyme
1 teaspoon Tabasco sauce
Salt, pepper
1/4 cup chopped fresh cilantro
Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and
tomato sauce and mix well; Set aside to marinate.
Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat.
Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook
over medium-low heat until very lightly browned. Add the tomatoes and cook for 1
minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring
to a boil, then simmer for about 1 hour. Potatoes should be tender.
Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to
taste. To serve, sprinkle with fresh cilantro.
CASCO BAY RICE
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Serving Size : 6
1 cup long-grain brown rice -- uncooked
6 ounces artichoke hearts -- marinated
1 medium red onion -- minced
3 tablespoons sherry
1 cup dry white wine
8 ounces medium shrimp -- peeled & deveined
1 teaspoon dried basil
1 teaspoon salt
fresh ground black pepper -- to taste
6 ounces crabmeat
1 medium tomatoes, red ripe -- diced
Cook rice according to package directions to make 3 cooked cups. Drain artichoke
hearts and reserve marinade. Chop artichokes and set aside. In a large skillet,
heat reserved marinade for 20 seconds and add onion. Over medium heat, cook
onion until dark golden brown, about 3 to 5 minutes. Add sherry and wine and
bring to a boil. Add shrimp, basil, salt and pepper and cook for 5 minutes. Add
crabmeat, tomatoes and cooked rice, tossing to mix evenly. Serve hot.
CHESAPEAKE BAY CRAB CAKES
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Yield: 4 Servings
1 ts Sharp prepared mustard
1 tb Freshly squeezed lemon juice
6 tb Olive oil, divided
1/2 ts Salt
1/2 ts Freshly ground black pepper
1 lb Lump crabmeat, picked clean
1/2 c Dry, unflavored bread crumbs
1 pn Of cayenne pepper
4 tb Butter
Parsley, lemon wedges, tartar sauce as desired
Using an electric blender or wire whisk, beat together mustard, lemon
juice and egg until thoroughly combined. While beating vigorously,
gradually pour 4 Tbs of olive oil into the egg mixture in a
thin stream. When smooth and creamy, stir in salt and pepper.
Gently fold in crabmeat, then bread crumbs and cayenne pepper.
Shape into 8 patties, each about a half-inch thick. They will want to fall
apart, but that's the idea of a good crab cake. You want only enough
non-crab stuff to just barely bind them.
Melt butter together with 2 Tbs of olive oil in skillet
over medium heat. When butter sizzles (but before it burns!) gently ease
the crab cakes into the skillet to cook. When well
browned (2 to 3 minutes), gently turn and cook other side.
Drain on paper towels.
Serve immediately.
Makes 4 main-course servings, 8 appetizers
CHESAPEAKE RESTAURANT CRAB
CAKES
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Yield: 6 Servings
1 lb Lump crabmeat, cooked
1 ea Egg, beaten
1 ts Salt
1/2 ts Pepper
1/4 c Parsley, chopped
1/4 ts Dry mustard
1/2 c Mayonnaise
1/4 ts Worcestershire sauce
1 c Bread crumbs
6 tb Butter
I personally like to add 1 ts of Old Bay Seasoning to this and cut back a
little on the salt.
Trying to preserve whole pieces of crabmeat, combine first 8 ingredients
in medium bowl. Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes.
Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2
hours. Melt butter in 10" skillet. Brown crab cakes in butter until golden
on both sides and heated through. Cakes will keep in refrigerator 3-4 days and
in the freezer 2 months. To reheat, wrap in foil and warm in preheated 325
degree oven for 10 minutes or refry in a skillet with a little butter.
CHILLED MUSSELS WITH CAPER
MAYONNAISE
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Yield: 2 Pounds
2 lb Steamed mussels chilled
-and on half shells
1 c Mayonnaise
3 tb Capers
1 t Tabasco
1 tb Lemon juice
Combine mayonnaise, capers, Tabasco and lemon juice. Dollop mussels with
caper mayonnaise and serve with parsley garnish if desired.
CHINESE OYSTERS
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* 1 pint shucked oysters
* 1/4 cup peanut oil
* 1 tablespoon fermented black beans
* 3 green onions with part of the tops, minced
* 1 clove garlic, minced
* 1 slice fresh ginger root
* 1 tablespoon light soy sauce
* 1/2 tablespoon sake
* 1 tablespoon water
* 1 teaspoon cornstarch
Shuck the oysters and drain them. Mash the black beans into a paste with a
mortar and pestle. Mix the cornstarch and water and set aside. Heat the peanut
oil in a cast-iron skillet until it is quite hot. stir in the black beans,
garlic, sake, soy sauce, and ginger. Add the oysters. Cook for two minutes,
stirring and turning the oysters very gently with a
wooden spoon. Very gently stir in the cornstarch mixture and the green onions.
Serve hot.
Notes:
The Chinese truly love oysters. They even use dried oysters in their cooking and
oyster sauce as a condiment. The dish below is best when cooked with freshly
shucked oysters of medium size. The list of ingredients calls for fermented
black beans. These are commonly used in Chinese sauces and can be purchased in
ethnic markets and sometimes even in supermarkets. Fresh ginger root is also
widely available these days.
The roots are usually used in slices about 1/8 inch thick.
CITRUS GARLIC SHRIMP
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1/2
cup olive or vegetable oil
1/2
cup orange juice
1/3
cup lemon juice
3 to 4 cloves garlic --
minced
5 teaspoons
grated lemon peel
4 teaspoons
grated orange peel
1 teaspoon
salt
1/4 teaspoon pepper
1 1-pound package linguine
1
pound uncooked medium shrimp -- peeled and deveined
Shredded Parmesan cheese
Minced fresh parsley
In a blender or food processor, combine the first 8 ingredients; cover and
process until blended. Pour into a large skillet; heat through. Meanwhile,
cook linguine according to package directions. Add shrimp to garlic mixture; cook for 5 minutes or until shrimp turn pink. Thicken if desired. Drain
linguine; top with shrimp. Sprinkle with Parmesan cheese and parsley. Serves 6.
CLAMS
IN BLACK BEAN SAUCE
2
1/2 lb Clams
2
tb Black Bean Sauce
1
ts Cornstarch
1
tb Vegetable oil
-
minced
-
minced
2/3
c Chicken broth
1
tb Sherry
2
ts Szechwan Chili Sauce
1
Scallions
2
ts Ginger root
Place clams on steamer rack over water in saucepan. Cover and bring to boil. Cook 5 minutes, or just until shells open. Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired. Serves 3.
CLAMS OREGATANA BASILICO > Back to Top <
Yield: 6 Servings
36 Clams
2/3 tb Dry white wine
Stuffing:
3 1/2 c Fresh bread crumbs
1 tb Fresh basil
1 tb Oregano
2 tb Grated romano cheese
2 tb Minced fresh italian
Parsley
Juice of
1/2 Lemon (approx. 2 Tab)
1 tb Minced garlic
Preheat oven to 500 F Shuck clams and replace meat on
half-shells. Pack about 1 heaping
tbs.stuffing on each. Bake in preheated oven for about 10minutes. Remove from
oven and sprinkle each clam with a few drops of wine. Return to oven and bake 2
to 3 minutes more, or until lightly browned. Stuffing: Combine all ingredients
by mixing with hands. Use more olive oil if the mixture seems too dry.
COOKED CLAMS
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Yield: 4 Servings
4 Clams in shells
1/4 c Water
1. Scrub and rinse clams, suitable for steaming (about 1 1/2" wide)
in a 1 1/2 quart pan, bring water to a boil. Add clams; cover and simmer until
they open, about 5 minutes.
2. Or, to cook in a microwave oven, place clams in a microwave-safe 1
quart container. Cover with plastic wrap and cook at full power (100 percent),
checking every 30 seconds, until clams open, 2-3 minutes total.
3. Remove the clams as they open; continue cooking until all are open.
(If a clam doesn't open, discard it and cook another.) Use clams warm or cool.
Reserve 1/4 cup of the cooking liquid.
CORPUS CHRISTI BAKED OYSTERS
ON THE HALF SHELL
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Yield: 6 Servings
36 ea Oysters
1/2 ts Salt
1/8 ts Pepper
2 tb Onions, minced
4 tb Butter
Shuck, drain oysters; place on deep half of shells. Sprinkle with
salt, pepper, onion. Dot with butter. Place oysters in baking pan,
bake at 400 degrees for 10 minutes or until edges begin to curl.
CRAB
ALFREDO SAUCE
Yield: 1
Servings
4 tb
Butter or margarine
4 tb
Flour
2 c
Half-and-half (heavy cream
If you REALLY feel wicked)
About 1/2 cup (or more to
Taste) grated Parmesan
Cheese
Salt and white pepper to
Taste
Few grains cayenne pepper
(optional)
6
8 oz. cooked snow crab meat,
Cut into chunks
Melt the butter in a saucepan.
Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT
let it color. Wisk in the half- and-half, and stir until the mixture forms a
thick sauce. Stir in the cheese, and season to taste. Simmer for a few
minutes to blend the flavors, and stir in the crab meat. Cook JUST until
the crab is heated through. Serve over cooked linguini, with additional Parmesan
cheese and hot red pepper flakes on the side.
This may be varied by substituting
cooked lobster meat for the crab, or by adding 36 cooked, peeled and deveined
medium shrimp, and about a quarter of a cup of chopped cooked broccoli instead
of the crab meat.
CRAB BISQUE
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Serves 6
2 cups Water
2 cups Clam juice (bottled)
1 cup White wine
1 medium Onion, rough diced
2 stalks Celery, rough diced
2 cloves Garlic, peeled, whole
1/2 pound Crab meat (lump)
1/2 teaspoon Dill
1 cup Cream
1 Tablespoon Tomato paste
Salt and white pepper to taste
Combine the water, clam juice, wine, onion, celery, and
garlic in a large soup pot. Slowly bring to a boil. Reduce
the heat and simmer 30 minutes. Strain and return the
liquid to the pot. Whisk in the cream and tomato paste. Add
the remaining ingredients. Simmer for 25 minutes. Serve
warm.
CRAB CAKES
1
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Yield: 24 Cakes
1 lb Lump crabmeat
1/2 Red bell pepper, seeded and
-finely chopped
1/2 Yellow bell pepper, seeded
-and finely chopped
1 Jalapeno pepper, seeded and
-chopped
4 -5 scallions, chopped
1/4 c Fresh cflantro, chopped
1 c Finely ground fresh bread
-crumbs
1/2 c Homemade or low-fat
-mayonnaise
1 Egg
Olive oil, for
frying
Chutney
Edible flowers,
such as
-pansies or
nasturtiums
1. Combine all ingredients except 1/2 C of the bread crumbs, the olive
oil, chutney, and flowers. Form into bite-size balls, flatten, and roll in
reserved bread crumbs. Place on parchment-lined baking sheets and refrigerate
until ready to cook.
2. Heat oven to 350'. In a lg pan over medium-high heat, heat 2 T olive
oil (add more as needed between batches, allowing oil to heat up before
continuing). Using a spatula, carefully place cakes in pan.
Cook for 2 to 3 nunutes on each side, turning to brown thoroughly. Place
browned cakes on a baking sheet and heat through in oven for about 10 minutes.
3. Remove cakes and drain on paper towels. Garnish each with a small
amount of chutney and an edible flower.
CRAB CAKES 2
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Yield: 2 Servings
3/4 lb Cooked crab meat, shredded
1 c Bread cubes
2 sm Eggs
1 1/2 ts French mustard
1 tb Worcestershire sauce
1/2 ts Old Bay seasoning or salt
1/2 ts Pepper
Brush cooking surfaces with butter or margarine. Combine all ingredients
and place in triangular pockets. Lower lid, latch in top position and cook 4-6
minutes or until done.
CRAB CAKES (LOW CALORIE)
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Yield: 4 Servings
1 1/4 oz Fresh white sandwich
-bread (abt 1 1/2
slices)
3 Egg whites
1 tb Mayonnaise
1 ts Dry sherry
3 dr Hot pepper sauce
1 1/4 ts Paprika
1/4 ts + 1/8 tsp ground mustard
1/4 ts + 1/8 tsp freshly ground
-black pepper
1 1/2 lb Fresh lump crabmeat, picked
-over
2 ts Olive oil
1 1/2 tb Fresh lemon juice
1 1/2 ts Worcestershire sauce
1/4 ts Ground allspice (scant)
1/4 ts Cayenne pepper (scant)
3 tb Minced fresh Italian
-flat-leaf parsley
Place the white bread in a food processor and process to soft crumbs. Set
aside. In a medium bowl, combine the egg whites, mayonnaise, lemon juice,
Worcestershire sauce, sherry, hot sauce, paprika, curry powder, black pepper,
mustard, allspice, cayenne and parsley. Add the crabmeat and bread crumbs;
toss with a fork to combine, taking care not to break up the crab meat lumps.
Shape the crab mixture into twelve 2 1/2- to 3- inch patties and place them on a
baking sheet lined with waxed paper. Refrigerate for at least 20 minutes to dry
the patties slightly. (The patties can be made 1 day ahead; covered with plastic
wrap and refrigerated.) In a 10-inch non-stick skillet, heat 1 teaspoon of the
olive oil over moderate heat. Add 6 of the crab patties and fry until golden
brown, about 3 minutes on each side. Set the cooked patties aside in a
warm oven while you fry the other 6 patties in the remaining teaspoon of olive
oil. Serve at once. Makes 4 servings; 264 Calories per serving.
CRAB CAKES MARYLAND
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Yield: 4 Servings
2 tb Chopped fresh parsley
1 ts Worcestershire sauce
2 Eggs (beaten)
1 lb Cooked crab (flaked)
Salt & pepper
to taste
1 ts Dry mustard
1 ts Louisiana hot sauce
2 tb Mayonnaise
1/2 c Cracker crumbs
Flour for dredging
Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs,
and mayonnaise together. Add the crab and crumbs, and season with salt and
pepper to taste. Divide the mixture into 8 cakes and dredge in flour. These can
be deep fried at 375 to 380 deg. for 2-3 minutes or until golden brown. Or you
may pan fry them on both sides in butter.
CRAB CAKES WITH CILANTRO
BUTTER
> Back to Top <
Yield: 8 Servings
CRAB CAKES
1/2 c Olive oil
1/2 Red pepper,finely diced
1/2 Green pepper, finely diced
1 lb Best-quality lump crab meat
2 lg Eggs, beaten
1 1/2 c Coarse ground homemade
-bread crumbs
Salt, freshly
ground pepper
CILANTRO BUTTER SAUCE
1 c Dry white wine
1 Shallot, minced
1 c Whipping cream
8 oz Unsalted butter, softened
1/2 c Chopped fresh cilantro
GARNISH
Chopped tomato
Cilantro sprigs
1. Heat 1/4 cup of the oil in a large skillet; cook red and green
peppers in the oil until tender, 3 to 4 minutes. Remove from skillet with a
slotted spoon. Cool.
2. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread
crumbs in a large bowl. Season with salt and pepper. Using wet hands, shape crab
mixture into 8 equal-size cakes. Place on a wax paper-lined plate and chill up
to several hours.
3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all
sides. Heat remaining 1/4 cup oil in a large, ovenproof skillet. Add crab
cakes in a single layer. Cook until nicely browned on bottom, about 2 minutes.
Carefully turn cakes over and then place in oven. Bake until golden on all
sides, 10 to 12 minutes.
4. Meanwhile, for sauce, boil wine with shallot in a medium non-reactive
saucepan until reduced to 1/3 cup. Stir in cream and boil until reduced by
about half. Working over very low heat, whisk in the butter, 1 tablespoon at a
time, until sauce is light and thick. Do not allow sauce to boil at any time or
it will separate. Strain sauce through a fine wire mesh strainer into a warm
bowl. Stir in cilantro, salt and pepper. Keep warm by covering tightly with
plastic wrap and then placing bowl in a pan of warm water.
5. To serve, pour a few tablespoons of the sauce onto a warm serving
plate. Top with a crab cake. Garnish with chopped tomato and cilantro sprig.
Serve immediately.
CRAB CAKES WITH PASILLA
CHILI AIOLI
> Back to Top <
Yield: 8 Servings
1/2 lb Shelled cooked crab
1/2 c Mayonnaise
1/2 c Minced carrots
1/2 c Minced celery
1 1/2 ts Lemon juice
Salt
Pepper
Cayenne
2 White bread slices
1 tb Salad oil
Fresh cilantro
sprigs
PASILLA CHILI AIOLI
1 Large dried pasilla chili
1 cn Sliced pimientos (4 oz)
1 tb Olive oil
1 Chopped garlic clove
3 tb Dry white wine
1 ts Lemon juice
1/4 c Chicken broth
1/4 c Mayonnaise
Salt
Pepper
1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt and
pepper and cayenne to taste.
2. Tear bread into chunks; whirl in a blender or food processor until
crumbs form; mound crumbs on a plate. Drop 1/4-cup portions crab mixture into
crumbs, and sprinkle crumbs over top; pat into 1/2"-thick cakes.
3. Place a 10-12" nonstick frying pan over medium heat. Lightly coat
pan with oil and cook cakes, using a wide spatula to turn once, until browned on
both sides, about 4 minutes total.
4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add
aioli to taste.
PASILLA CHILI AIOLI
1. Remove and discard stems and seeds from dried pasilla; rinse chili.
With scissors, cut the chili in 1/2" pieces.
2. Drain pimientos; pat dry.
3. In a 10-12" frying pan combine olive oil, chili, pimientos and
garlic. Stir over medium heat for 2 minutes. Add wine and lemon juice. Stir over
high heat until most of the liquid evaporates, about 1 minute. Add chicken
broth; boil, uncovered, until liquid is reduced to 1/4 cup, about 2 minutes. Let
cool.
4. Whirl mixture in a blender or food processor with mayonnaise until
smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup.
CRAB CAKES WITH SPICY OLIVE
SAUCE
> Back to Top <
Yield: 4 Servings
1/2 lb Fresh crabmeat, lumps broken
-up
2 T Worcestershire sauce
6 T Minced fresh parsley
1/2 c Packaged fine dry bread
-crumbs
2 Eggs
1 T Butter or margarine
1 T Vegetable oil
SPICY OLIVE SAUCE
1 cn Unsalted tomato sauce
1/2 c Slivered pitted California
-ripe olives
2 t Louisiana hot sauce to taste
Mix crab with Worcestershire sauce, parsley, bread crumbs and eggs. Shape
into 8 small cakes. Prepare sauce. Saute cakes in butter and oil over medium-low
heat until golden, turning once, about 2 minutes on each side. Serve with sauce.
Spicy Olive Sauce: Combine tomato sauce, olives and hot sauce in
saucepan. Heat.
Cooking time: 4 minutes.
CRABCAKES ON CORNMEAL
BISCUITS WITH TARTAR SAUCE
> Back to Top <
Yield: 36 Servings
8 oz Lump crab meat; flaked and
-drained,
Or canned crab meat
1 1/2 c Fresh bread crumbs
2 ts Fresh lemon juice
1/4 ts Worcestershire sauce
1/2 ts Kosher salt
Freshly ground
black
Pepper;
1 Scallion; finely chopped
1 tb Chopped Italian parsley
1 lg Egg; lightly beaten
1/4 c Mayonnaise
2 ts Dijon mustard
-to taste
Vegetable oil
Cornmeal Biscuits;
see
-recipe
Tartar sauce; see
recipe
Combine the crab meat, bread crumbs, scallion, parsley, egg, mayonnaise,
mustard, lemon juice, Worcestershire sauce, salt and pepper in a medium bowl;
mix well.
Shape 2 teaspoons of the mixture at a time into thirty-six 3/4-inch
patties. The crab cakes may be refrigerated at this point for up to 6 hours.
Heat 2 inches of oil in a large heavy skillet over medium-high heat.
Brown the crab cakes in the hot oil on one side for minute. Turn and
brown for 45 seconds. Drain on paper towels.
Split the Cornmeal Biscuits into halves horizontally. Place a crab cake
on the bottom half of each biscuit.
Top with a generous amount of Tartar Sauce and replace the top of each
biscuit.
CREAMED LOBSTER and CLAMS
> Back to Top <
2 Green onions, sliced
3 tb Butter
3 tb Flour
1/2 ts Salt
1/8 ts Cayenne
1 1/2 c Half and half (Cream & milk)
3 tb Dry white wine
1/2 c Cooked lobster
1/2 c Cooked clams, minced
Pastry shells
1 cn Mushrooms (4 1/2oz) drained
In a saucepan, saute onion in butter until tender. Blend in flour, salt
and cayenne. Add the half and half all at once. Cook, stirring constantly, until
mixture is thick and bubbly. Add the wine, clams, lobster and button mushrooms.
Heat through and serve in warm pastry shells. Serves 6.
DELMARVA CRAB CAKES
> Back to Top
1 lb Crabmeat
3 Eggs
1 c Breadcrumbs
1/8 ts Pepper
2 ts Worchestershire sauce
1/4 c Flour
Sauce:
1 tb Flour
2 tb Lemon juice
2 tb Mayo
1 ts Salt
1 ts Dry mustard
3/4 c Milk
1 ts Paprika
1 tb Butter
1/2 c Milk
Pick out shells from crabmeat and sprinkle crab with lemon juice. Make
sauce. Heat and stir together butter and flour and stir in 1/2 cup milk until
thick. Cool. Beat 2 eggs with the cooled sauce and blend in the mayo, 1/4 cup
breadcrumbs, salt and pepper, mustard and worchestershire. Gently combine
crabmeat with sauce mixture and chill until firm. Form into 9 to 12 patties. Beat
1 egg with milk. Bread cakes by dipping them in flour then egg milk mixture and
then in remaining breadcrumbs and paprika. Fry in hot shortening until golden.
Recipe is typical spicy crab cakes of the Delmarva area. Serves 6.
DUNGENESS CRAB CAKES
> Back to Top <
2 md Potatoes, red; peeled
2 tb Mayonnaise; reduced fat
1/2 ts Mustard, dry
3/4 ts Lemon rind; grated
1 1/2 ts Juice, lemon, fresh
1/3 ts ;salt
1/8 ts Pepper sauce, hot
2 Eggs; whites only; lightly
-beaten
3 tb Parsley, fresh; minced
2 tb Celery; chopped fine
1 tb Gnions, green; chopped fine
1/2 lb Crabmeant, Dungeness/lump
-shell pieces
removed
1/2 c Breadcrumbs, dry
2 ts Oil; divided
Lemon wedges
Place the potatoes in a medium saucepan; cover with water, and bring to a
boil. Reduce heat, and simmer for 15 minutes or until potatoes are tender;
drain. Let cool; cover and chill. Coarsely shred potatoes.
Combine the mayonnaise and next 6 ingredients (mayonnaise through egg
whites) in a medium bowl; stir well. Add shredded potato, parsley, celery,
onions, and crabmeat; stir well. Divide mixture into 6 equal portions,
shaping each into a 1/2" thick patty. Place breadcrumbs in a shallow
dish; dredge patties in breadcrumbs.
Heat 1 teaspoon oil in a large non-stick skillet over medium heat.
Add 3 patties, and cook 3 minutes carefully turn over the patties, and cook for
3 minutes or until golden. Remove patties from skillet; set aside and keep
warm. Repeat the procedure with the remaining oil and patties. Serve with
lemon wedges. Serves 6.
EASY SHRIMP WITH MUSTARD
SAUCE
> Back to Top <
1 Tbls. lemon juice
1 Tbls. Dijon mustard
4 tsps. Worcestershire sauce
1-1/2 lbs. shrimp (peeled and deveined)
1 Tbls. olive oil
2 tsps. minced garlic
black pepper
In a small bowl, combine lemon juice, mustard and Worcestershire sauce; set
aside. In a large skillet, heat oil over medium-high heat. When hot, add shrimp,
saute 3 to 4 minutes stirring frequently or until just cooked through. Reduce
heat to very low, stir in garlic and cook an additional minute, stirring
constantly. Remove the skillet from heat and add sauce; stir to coat shrimp well
and season with black pepper. Makes 6 servings.
4 English muffins
4 ounces crab meat (snow, king, or lobster meat)
8 eggs
fresh dill
Hollandaise sauce (see recipe below)
Poach eggs, then put in a bowl with ice water (they will keep overnight in the
refrigerator). Toast the muffins. Warm the crab meat in the microwave oven or by
placing in hot water for a few minutes, then squeezing out the excess water.
Place the crab meat, on the
muffins. Top with the eggs heated in hot water for 2 minutes, and garnish with
the hollandaise sauce and fresh dill. Yield: 4 servings.
HOLLANDAISE SAUCE:
2 egg yolks
1 tablespoon warm water
juice of 1/4 lemon
1/2 cup butter
dash of cayenne pepper
Mix the egg yolks, water and lemon juice and whip for 2 minutes with a wire
whisk. In a double boiler, melt the butter. Put aside and keep warm, but not
hot. Put the egg mixture in a bowl and set on top of the double boiler. Whip
constantly with a wire whisk and add butter in a steady, very slow stream
(otherwise the egg mixture will break). The sauce is ready when it reaches the
consistency of thick molasses. Add the cayenne pepper.
FISHERMANS PIE
> Back to Top <
Yield: 4 Servings
3 c Potatoes, mashed
3 c Water
1/2 lb Shrimp, peeled and deveined
1 c White crab meat
1/4 c Butter
1 c Pet milk
1 ts Tabasco sauce
1 tb Parsley
1/2 lb Cod
1/2 lb Catfish
2 tb Flour
1/2 ts Salt
1 tb Worcestershire sauce
1/2 c Cheddar cheese
Press 2 cups potatoes in 9 inch glass pie plate to form pie shell.
Put cod in sauce pot, cover with water, bring to boil, lower heat and
simmer 5 minutes. Add catfish and shrimp and simmer until catfish flakes and
shrimp are about done. Drain off stock and reserve. Flake fish; add crab to
seafood, place mixture in potato shell and set aside. Melt butter in skillet.
Add flour and stir constantly; do not brown. Add milk and a half cup reserved
fish stock. Whisk until smooth and creamy. Add salt, Tabasco, worcestershire and
parsley. mix well. Pour sauce over seafood mixture. Place remaining potatoes in
pastry bag, then pipe ring of potatoes around pie, with rosette in the middle.
Sprinkle pie with cheese. bake at 375 degrees for 40 minutes.
FLORIDA BAKED RED SNAPPER
> Back to Top <
Yield: 6 Servings
3 lb Red snapper, dressed
1 1/2 ts Salt
x Sour Cream
Stuffing
2 tb Oil or fat
SOUR CREAM STUFFING
3/4 c Chopped
celery
1/2 c Chopped
onion
1/4 c Melted
oil or fat
1/4 c Diced,
peeled lemon
1
qt Dry bread cubes
1/2 c
Sour cream
2
tb Grated lemon rind
1
ts Paprika
1
ts Salt
FISH:
Thaw frozen fish. Clean, wash, dry
fish. Sprinkle inside and out with salt. Stuff fish loosely.
Close opening with small skewers or toothpicks. Place fish in well-greased
baking pan. Brush with fat. Place fish in moderate oven, 350 degrees for
40 to 60 minutes or until fish flakes easily when tested with a fork.
Baste occasionally with fat. Remove skewers.
SOUR CREAM STUFFING:
Cook celery and onion in fat until
tender. Combine all ingredients and mix thoroughly. Makes
approximately 1 quart stuffing.
FLORIDA KEYS CONCH CHOWDER
> Back to Top <
3 lb Conch, ground
1/2 lb Salt pork, ground
2 md Onions, finely chopped
4 ea Cloves garlic, f/chopped
1 lg Green pepper
1 ea 28-oz can tomatoes, drained
And chopped
6 oz Tomato paste
1 ts Poultry seasoning
10 ea Bay leaves
2 tb Barbecue sauce
1 1/2 ts Salt
1/2 ts Pepper
2 qt Water
1 tb Vinegar
3 lb White potatoes, peeled
And cubed
In a skillet, over medium heat, fry pork. Add onion, garilic and
green pepper; saute until tender. Add next eight ingredients. Simmer over
low heat for 10 minutes. In a 6 quart saucepan, combine water, vinegar and
conch; bring to a boil. Stir in tomato/pork mixture and simmer about 2
hours. Add sliced potatoes and simmer 20 to 30 minutes until potatoes are
tender. Remove bay leaves before serving. Serve hot. Serves 6.
FRIED CRAB CAKES
> Back to Top <
1 lb Crabmeat
1 Egg yolk
1 1/2 ts Salt
Pepper to taste
1 ts Dry mustard
2 ts Worcestershire sauce
1 tb Mayonnaise
1 tb Chopped parsley
1/2 ts Paprika
1 tb Melted butter
Bread crumbs (1/2 to
1 cup)
1/4 c Butter or oil
1 Lemon, cut into wedges for
garnish
Combine all ingredients except oil and lemon; mix gently. Shape into 6
cakes. Heat butter or oil. Fry cakes over medium high heat until browned on both
sides. Serves 6.
GORGEOUS FLAVOR CRAB CAKES
> Back to Top
3 T Butter
1 md Onion, finely chopped
2 lg Eggs
1/4 c Mayonnaise
1/4 c Minced, whole scallions
1/4 c Chopped fresh parsley, plus
. more for
garnishing
2 T Fresh lemon juice
1 ts Tabasco sauce
1 ts Dry mustard
1/2 ts Salt
1/4 ts Black pepper
1 c Fine soda cracker crumbs
. (from about 28
crackerrs)
1 lb Fresh lump crab meat, picked
. over carefully
2 T Vegetable oil
Melt 1 tablespoon butter in small skillet over moderate heat. Add
onion, saute until softened and lightly browned, about 5 minutes. Let cool to
room temperature.
In a large bowl, wisk together eggs and mayonnaise. Stir in
scallions, parsley, lemon juice, Tabasco, mustard, salt, pepper and 1/4 cup
cracker crumbs. Gently stir in sauteed onion and crab, keeping crab pieces
as large as possible. Season to taste.
Put remaining cracker crumbs in medium bowl. To make 3-inch
cakes, use 1/3 cup of the mixture for each; for 2-1/2" cakes, use ¼
cup, and for 1-1/2" cocktail cakes, use a generous 2 tablespoons.
Measure crab mixture and shape into patties. One at a time, put
them in cracker crumbs, turning once to coat. Reshape if necessary and
place on platter or waxed paper. If making ahead, cover and chill.
Place large heavy skillet over moderate heat. Add 1 tablespoon of
remaining butter and 1 tablespoon vegetable oil. Add half of the crab
cakes and cook until crusty and deep golden brown on one side, 3 to 5 minutes.
(Tiny ones will take only 2 to 3 minutes per side.) Turn and brown for 3
to 4 minutes longer. Drain on paper towels.
Add remaining butter and oil to the pan and cook remaining crab cakes.
Drain briefly. Sprinkle lightly with chopped parsley before serving. Makes
8 to 12 (2-1/2 to 3") or 18 (1-1/2") cakes. Serves 8 - 12.
GRILLED SHRIMP ADOBO WITH BLACKBERRY CITRUS SALSA > Back to Top <
If you serve this as an
appetizer place a handful of tortilla chips on the plate with the shrimp and
blackberry-salsa. Don't forget the Margaritas or Mexican beer with lime!
Adobo Paste:
3 ancho chiles, toasted
3 guajillo chiles, toasted
6 unpeeled garlic cloves, toasted then
peeled
1 quartered small, unpeeled white onion,
toasted then peeled
1 three-inch canela stick (true Ceylon
cinnamon), toasted as few seconds to release aroma
1 teaspoon dried Mexican oregano
1 teaspoon losher salt
Freshly ground black pepper
1/3 cup cider vinegar
1 tablespoon vegetable oil
Cut off the chile stems and seed clumps then open-out
flat. Toast on a medium hot skillet or griddle. Reconstitute the toasted chiles
in hot water until they are soft, about 15 minutes. Put the chiles in a blender
container. Add the peeled garlic, onion, canela, oregano, salt, pepper, and
vinegar and blend until almost smooth (add a tiny bit of water as necessary to
blend). Heat the oil in a deep pot. Add the blender ingredients. Stir over
high heat for 1 minute then reduce the heat and cook 5 minutes, ot until the
color changes. Use immediately or cool and refrigerate in a tightly sealed jar,
or
freeze in a freezer bag.
For the shrimp:
4 servings of 2 skewers, or 8 appetizer servings of 1
skewer each
32 large shell-on shrimp
8 thin wooden skewers soaked in water at
least 2 hours and up to 8 hours
1/4 cup adobo thinned with enough lime
juice to brush onto shrimp
2 fresh limes
Peel and devein shrimp but leave the tails attached.
Thread 4 shrimp on each of the pre-soaked skewers. Attach the shrimp through
both the thick and thin ends. Brush one side with the thinned adobo.
Place the shrimp skewers on the grill rack, 2 to
3-inches over hot mesquite, adobo-side down. Brush again. Turn after 2 minutes.
Cook about 3 minutes longer, depending upon the size of the shrimp. Serve
immediately with lime wedges.
BLACKBERRY-CITRUS
SALSA
makes about 2 cups
1-2 juice ornages
1 lime
1 medium white onion, finely chopped
1/2 to 1 chile manzano, stemmed, seeded
and finely chopped (can substitute 2 ripe (orange) serrano chiles
1 cup coarsely mashed blackberries
Squeeze the orange and lime juice into a bowl. Mix in
the onion and chile. Stir in the blackberries. Taste. Add additional
chopped chile or a bit of sugar, if desired. Note: This salsa should be
rather liquid.
GROUPER IN PAPILLOTE
> Back to Top <
2 ea 6-oz fillets fresh grouper
1/2 c Fresh squeezed orange juice
2 ts Orange rind
1/2 ts Salt
x Dash white pepper
2 ts Chopped shallots
2 ea Sheets of white parchment paper
Preheat oven to 400 degrees. Cut each sheet of parchment paper into a
heart shape and oil both sides. Place a grouper fillet on one side of the
heart and top each with half of the orange juice, rind and seasonings. Crimp
edges of parchment paper to seal. Bake 20 minutes at 400 degrees.
Serves 2.
HALIBUT FILLETS BRAISED WITH
GINGER GARLIC and WINE
> Back to Top <
INGREDIENTS:
vegetable cooking spray
4 halibut filets, 1 1/4 pounds total, cut 1 inch thick
1 small onion, minced
2 scallions, white and 1 inch green chopped
3 large garlic cloves, minced
2 tablespoons minced fresh ginger
1/8 teaspoon crushed red pepper flakes, or to taste
1/4 cup dry white wine
1/8 teaspoon sugar substitute
2 cups raw instant brown rice
1/2 cup 98% fat free, no-salt-added canned chicken broth
or fish stock
INGREDIENTS:
Lightly coat a nonstick covered skillet with cooking spray and heat until very
hot, but not smoking. Add the filets and brown them, skin side down, for 2
minutes. Add the onion,
scallions, garlic, ginger and pepper flakes. Cook for 1 minute.
Reduce the heat, turn filets, and add the wine, sugar substitute and
broth. Cover the pan and simmer fish for about 10 minutes until cooked through.
Use a thin small knife inserted into the fish to check that it is done. While
the fish is simmering, prepare instant brown rice for 4 according to package
directions. When fish is cooked through, serve over brown rice. Spoon pan
vegetables and some of the sauce over the filets.
Yield: 4 servings
HAWAIIAN CRAB CAKES
> Back to Top <
2 tb Oil
1 1/2 c Finely chopped onion
2 ea Garlic cloves; minced
3/4 c Chopped tomatoes
1 1/2 ts Salt
1/2 ts Pepper
1 lb Crab meat
1/4 c Flaked coconut
1 ea Egg yolk; beaten
1/4 lb Butter
Heat oil in skillet.Saute onions and garlic 5 mins.Add the tomatoes,salt
and pepper and cook over low heat 5 mins. Cool 10 mins.
Flake the crab meat,stir in the onion
mixture,coconut,and egg yolk. Shape into 12 patties for a meal or into smaller
cakes or balls for hor d ' oeurves.Saute in butter until lightly browned on both
sides. Serves 8.
1 cup fresh or canned crab meat, well picked over
1 each 8-ounce package cream cheese,
softened
2 tablespoons milk
1 medium onion, finely chopped
2 tablespoons prepared horseradish,
drained
2 tablespoons mayonnaise
1 1/2 teaspoons Tabasco Pepper Sauce
1/2 teaspoon dry mustard
3 tablespoons dry sherry
Salt to taste
1/4 cup sliced almonds, toasted
Preheat oven to 375°F
In a medium bowl, combine all ingredients except
almonds. Transfer to shallow baking dish. Bake for 10 to 15 minutes until heated
through.
Top with toasted almonds and serve with crackers or
sour dough bread slices.
SEAFOOD STUFFED FLOUNDER
> Back to Top <
SEASONING MIX
1 t Salt
1/2 t Black pepper
1/2 t Sweet basil
1/2 t Sweet paprika
1/2 t Dried thyme leaves
1/2 t Gumbo file (optional)
MAIN INGREDIENTS
3 ea Slices bacon, diced
1 c Green bell peppers, chopped
3/4 t White pepper
1/2 lb Small shrimp
6 ea Shucked oysters (med. size)
1/2 c Green onions, chopped fine
1 1/2 c Onions, chopped very fine
1/4 lb + 1 Tbsp unsalted butter
3/4 t Ground cayenne pepper
1 1/2 c Basic seafood stock
3/4 c All-purpose flour
1/4 c Grated Parmesan cheese
FLOUNDER SEASONING MIX
2 t Salt
1/2 t White pepper
1/2 t Garlic powder
1/4 t Ground cayenne pepper
1/4 t Dried sweet basil leaves
1 1/2 c Grated cheddar cheese
1 t Sweet paprika
1/2 t Onion powder
1/2 t Dry mustard
1/4 t Dried thyme leaves
6 ea Flounders (see note)
1 x Vegetable oil for frying
NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads
removed and brown side split down the center. Combine the first seasoning mix
ingredients in a small bowl; mix well and set aside. In a large skillet fry the
bacon over high heat until crisp. Add onions, celery and bell peppers. Stir well
and saute until vegetables start to get tender, about 5 minutes, stirring
occasionally. Add 3 tablespoons of the butter and the white and red peppers;
stir until butter i melted. Stir in the shrimp and the first seasoning mix.
Continue cooking for about 3 to 5 minutes, stirring occasionally and scraping
pan bottom well. Stir in the stock and the oysters; cook and stir about 6 to 8
minutes. Remove from heat. Use a slotted spoon to spoon the seafood vegetable
mixture into a food processor or blender, leaving the liquid in the skillet;
process mixture until smooth, about 15 to 30 seconds. Return mixture to skillet,
stirring to blend with liquid; turn heat to high, and cook until mixture starts
sticking excessively, about 5 minutes, stirring occasionally and scraping pan
bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan melt the
remaining 6 tablespoons butter over high heat; when almost melted, remove from
heat, then add 1/4 cup of the flour and stir until mixture is smooth. Return to
high heat for 1 minute, stirring constantly. Turn heat to high under the
stuffing mixture; gradually add the butter-flour mixture, stirring constantly
until well blended. If mixture starts "weeping" oil at this point,
stir in about 2 tablespoons more stock or water.) Continue cooking until very
thick, about 1 to 2 minutes, stirring constantly. Add the green onions and cook
1 minute more, stirring constantly. Remove from heat and stir in the Parmesan.
Cool slightly, then refrigerate until chilled, about 30 minutes. In a small bowl
thoroughly combine the flounder seasoning mix ingredients. Open the flounders
for stuffing. Sprinkle 1/4 teaspoon ofthe seasoning mix on the inside of each
flouner. Mound 1/4 cup of the cheddar cheese in the center of each, then spoon a
scant 1/2 cup chilled stuffing on top of the cheese. Close the fish so the
stuffing doesn't show. Cover and refrigerate for 1 to 2 hours. Sprinkle 1/4
teaspoon of the seasoning mix on each side of each chilled flounder, patting it
in with your hands. In a pan (cake and pie pans work well) combine the remaining
seasoning mix with the remaining 1/2 cup flour. In a large, heavy skillet heat
1/4 inch oil over high heat to about 350F. Meanwhile, place each flounder (split
side up) in the seasoned flour to coat only the bottom surface. Carefully slide
each flounder into the hot oil and fry th bottom until it's crispy, crunchy and
brown-brown!-- about 3 to 4 minutes. Without draining, place the flounder, still
split side up, on an ungreased cooke sheet. Bake at 550F until the fish are
cooked and well browned on top, about 10 minutes (after about 4 minutes, drape a
piece of aluminum foil over the tails so they won't burn). Serve immediately as
is, or topped with Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or
Bearnaise Sauce. Serves 6.
TEXAS BAKED FLOUNDER IN WINE
SAUCE
> Back to Top <
2 lb Flounder fillets
1 1/2 ts Salt
x Dash pepper
3 ea Tomatoes, sliced
1/2 ts Salt
x Dash pepper
2 tb Butter or margarine, melted
2 tb Flour
1/2 c Skim milk
1/3 c Dry white wine
1/2 ts Crushed basil
x Chopped parsley
If needed, that frozen fillets. Sprinkle on both sides with salt
and pepper. Place fillets in a single layer in a greased baking dish,
12x8x2". Arrange tomatoes over top of fillets. Sprinkle with
salt and pepper. Blend flour into butter. Add milk gradually and
cook until thick and smooth, stirring constantly. Remove from heat and
stir in wine and basil. Pour sauce over top of tomatoes. Bake in a
moderate oven, 350 degrees for 25 to 30 miniutes or until fish flakes easily
when tested with a fork. Sprinkle with parsley. Serves 6.
|
SHALOM FROM SPIKE & JAMIE |