Monthly Archives: September 2011

Main Dish, Pasta, Seafood

Crabmeat Alfredo

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1/4 cup fresh parsley
1/4 cup roasted red peppers
6 ounces fettuccine (approx. 1/3 box)
2 tablespoons garlic butter
one 8-ounce tub fresh jumbo lump crabmeat
1/4 cup white wine
1 cup heavy whipping cream
3/4 cup shredded Italian cheese blend
1 1/2 teaspoons Montreal steak seasoning
Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta.  Wash parsley. Remove and discard stems.  Using food chopper, chop parsley (enough for 1/4 cup). Set aside.
Dice roasted peppers into 1/2-inch pieces; set aside.
Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally.
Measure remaining ingredients and place near stove.
Preheat sauté pan on high for 1-2 minutes.  Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally.  Add wine and cook for 1 minute.  Add whipping cream and cook for 1 minute.  Remove pasta from heat and drain in colander.  Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.
Appetizers, Main Dish, Seafood

Crab, Salmon and Scallop Cakes

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Crab, Salmon and Scallop Cakes

Ingredients

8 ounces salt-free saltine cracker crumbs

2 ounces whole-wheat cracker crumbs

3 egg substitutes

3 cloves garlic

1 tablespoon fresh ginger, chopped

1/4 cup fresh cilantro leaves, chopped

1 dash Tabasco sauce or 1/4 Scotch bonnet chili (stem removed, seeded and quartered)

Salt and white pepper to taste

8 ounces salmon, chopped into 1/2-inch cubes

8 ounces sea scallops, chopped into 1/2-inch cubes

8 ounces jumbo lump crabmeat

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

1/2 yellow bell pepper, finely diced

1 tablespoon extra-virgin olive oil

2 cups mango and pineapple relish

Instructions

Preheat the oven to 350 degrees.

Using your food processor, make crumbs with the whole-wheat and saltine crackers but keep them in separate bowls.

In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Tabasco (or chili peppers), and salt and pepper to taste.

Mix until all ingredients are liquid.

In a large glass or stainless-steel bowl, combine the scallops and salmon plus the egg mixture and mix well until the seafood is coated with egg.

Add the whole-wheat crackers, mix again and then carefully fold in the crab meat.

Divide into 6 balls.

Form a cake that is approximately 3 inches diameter by 1 inch thick.

Roll into the saltine cracker crumbs until totally coated.

In a nonstick sauté pan, heat 1 teaspoon extra-virgin olive oil.

Sauté the cakes until golden brown on 1 side.

Turn them over and bake in a 350 degree oven for 10 minutes.

Serve with the Mango and Pineapple Relish.

http://cookingwith.sharonspringfield.com/blog/crab-salmon-and-scallop-cakes/

Appetizers, Main Dish, Seafood

Crab Cakes – Rainforest Cafe’

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1 tablespoon Worcestershire sauce
1/2 lemon, juiced
3 egg yolks
1/2 teaspoon Coleman’s dry mustard
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 pinch Old Bay seasoning
1 pinch salt
3 ounces mayonnaise
1 1/2 cup fresh bread crumbs
1/4 cup fresh parsley, finely chopped
1 pound lump crab meat
Olive oil for sautéing
Combine the Worcestershire sauce, lemon juice, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl and mix well. Add the bread crumbs and parsley and mix well. Gently sift through crab meat to remove any shells. Add to the mixture and fold in gently. Do not break up the crab meat. Make into patties and sauté in olive oil for 2 to 3 minutes on each side.
4  Servings
Appetizers, Main Dish, Seafood

Crab Cakes

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1lb Jumbo Lump Crab Meat
1 egg
1 tsp Soy Sauce
1 tsp Worcestershire sauce
1 tbsp Hellman’s Mayo
1 tsp Mustard
1 tsp or to taste Old Bay Seasoning
Cracker Meal
Mix the egg, soy sauce, Worcestershire sauce, mayo,& mustard together in a bowl. Pick thru the crab meat and remove any cartilage or shells (shouldn’t have any using jumbo lump) Add the egg mixture to the crab meat and gently mix, try not to break up the lump crab. Sprinkle the old bay and gently mix into the mixture. Add the cracker meal…a little at a time…until the crab mixture holds together. The amount of cracker meal you use depends on the way you going to prepare the crab cakes. If you’re going to broil the crab cakes, you don’t need as much cracker meal.
Main Dish

Corn Dogs

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2 cups flour
3/4 cup corn meal
1/2 cup sugar1
3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
10 turkey hot dogs
8-10 cups of vegetable oil
5 pairs of chopsticks
Preheat oil in a deep pan or fryer to 375 degrees. Combine the flour, corn meal, sugar, salt and baking soda in a large bowl.  Combine the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.  Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered with batter.  Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way. Cook for 5-6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with remaining hot dogs.  Makes 10 hot dogs.
10  Servings