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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  |  (92 kb)

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CASCO BAY RICE           




CHINESE OYSTERS                   




COOKED CLAMS                


CRAB ALFREDO SAUCE                          

CRAB BISQUE               

CRAB CAKES  1             

CRAB CAKES 2          

CRAB CAKES LOW CAL                



CRAB CAKES WITH PASILLA CHILI AIOLI                                 




DELMARVA CRAB CAKES                 



EGGS NEPTUNE                

FISHERMANS PIE                     



FRIED CRAB CAKES                                    



GROUPER IN PAPILLOTE                 



HOT CRAB DIP                    







ACRATS DE MORUE  or CATFISH FRITTERS         > Back to Top <

  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.




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        > Back to Top <
      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         > Back to Top <
      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          > Back to Top <
      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.




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.




      4    Cloves garlic; minced
      1 c  Pitted black olives; chopped
      1 ts Crumbled dried oregano
      1 ts Crumbled dried basil
      2 tb Minced parsley
             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         > Back to Top <

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         > Back to Top <
      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.




 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)


      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         > Back to Top <
      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.




      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          > Back to Top <


   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


   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          > Back to Top <

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         > Back to Top <

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      > Back to Top <

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         > Back to Top <
      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


      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.



      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          > Back to Top <

 * 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         > Back to Top <
     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           > Back to Top <

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
  3 1/2 c  Fresh bread crumbs
      1 tb Fresh basil
      1 tb Oregano
      2 tb Grated romano cheese
      2 tb Minced fresh italian
           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          > Back to Top <
      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.



      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           > Back to Top <

      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
           Salt and white pepper to
           Few grains cayenne pepper
      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          > Back to Top <

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



CRAB CAKES  1         > Back to Top <
      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
      4    -5 scallions, chopped
    1/4 c  Fresh cflantro, chopped
      1 c  Finely ground fresh bread
    1/2 c  Homemade or low-fat
      1    Egg
           Olive oil, for frying
           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          > Back to Top <
      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)         > Back to Top <
      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
      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         > Back to Top <
      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.



      Yield: 8 Servings

    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

      1 c  Dry white wine
      1    Shallot, minced
      1 c  Whipping cream
      8 oz Unsalted butter, softened
    1/2 c  Chopped fresh cilantro

           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.




      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
      2    White bread slices
      1 tb Salad oil
           Fresh cilantro sprigs

      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

  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.


  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.




      Yield: 4 Servings

    1/2 lb Fresh crabmeat, lumps broken
      2 T  Worcestershire sauce
      6 T  Minced fresh parsley
    1/2 c  Packaged fine dry bread
      2    Eggs
      1 T  Butter or margarine
      1 T  Vegetable oil

      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.



      Yield: 36 Servings

      8 oz Lump crab meat; flaked and
           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
      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
           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
      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
      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. 





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.



EGGS NEPTUNE           > Back to Top <

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.


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

    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

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.
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.



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.


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.





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

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.





HOT CRAB DIP          > Back to Top <

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. Makes about 2 cups.


SEAFOOD STUFFED FLOUNDER         > Back to Top <

      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)

      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


      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.





      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.