Sauteed Crab Cakes

I have been quite busy since my last post in October.

My mom who is suffering from Non-Hodgkin's lymphoma has been through so much during this time, including a stem cell transplant due to recurrence of her disease at the age of 72.   As many folks do, juggling work, home, my 9 year old daughter and caring for my mom, I was forced to give up something, so my blog took the hit.

Unfortunately, the transplant failed and we are back to square one.  The stress of this situation is overwhelming.  I am now sitting by my mom bedside as she's been in ICU for over 6 weeks with many different complications but she is one strong lady and a fighter is just too small of a word to describe her.

Against all odds she is still here fighting the BIG C!

She told me to keep up with my passion for food.  I pondered this and realized I have the perfect opportunity while sitting in her hospital room by adding posts to my blog.  I asked her to help me in which recipe I should do first, she thought a crab recipe would be fitting since it's July.  I totally agree!

Mom, this one is for you, the strength you have shown the past year has been nothing short of amazing and I am extremely proud to be your daughter, I love you so much!

I've experimented with many different crab cake recipes until I finally came up with this one. It's actually a recipe taken from many others to create what I think are perfect, delicious, tender cakes.  A lot of ingredients but very easy, the recipe will make 4 to 6 depending on the size you want or roll them into balls and deep fry for a great appetizer.

If you have a situation similar to mine, and the mere thought of mayonnaise coming close to your mouth instantly ruins your appetite as it does my dear husband, please feel free to substitute the mayo with buttermilk.   

Ingredients:

2 Tablespoons Dry Bread Crumbs
1 Stalk Scallion, Chopped
1 1/2 Tablespoon Green Pepper, Finely Chopped
1 1/2 Tablespoon Red Pepper, Finely Chopped
1 Teaspoon Hot Pepper, Finely Chopped (Optional)
2 Cloves Garlic, Finely Chopped
2 Tablespoons Fresh Parsley, Finely Chopped

Mix Together in a bowl

In a separate larger bowl add:

1 lb of Jumbo Lump Crab meat
2 Tablespoons Mayo (Hellman's Preferably)
1 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Garlic Powder
2 Teaspoons Old Bay or To Taste (I like lots)
1 Egg White

Mix together

In a pie plate or wide dish with sides add more bread crumbs for coating.
2 Tablespoons of Butter for sauteing

Add dry ingredients to wet ingredients and stir well but being careful not to break up the beautiful lumps of crab meat.

Make patties to your desired size and pat the bread crumbs on both sides.

Sprinkle some bread crumbs onto a cookie sheet, place the cakes onto the sheet and into the refrigerator for about 1/2 hour.   It will give them time to set and also make it easier to fry.

Heat the 2 tablespoons of butter in a large frying on medium high heat until hot but be careful not to burn the butter, once it starts to sizzle add the cakes.  Cook for 5 to 8 minutes on each side or until golden brown, be very careful when flipping over so they don't fall apart.

Serve alone or with tarter and cocktail sauce.  These are also great in a sandwich or on top of a salad.

Delicious Dungeness Crabs Bathed in Garlic Butter Sauce over Linguini

These are to die for!  You just want to keep eating them, the meat is so sweet and large.  One of my favorite meals.  Put the newspaper down on the table, grab a roll of paper towels, have your crackers ready to break open the crabs, pour yourself an ice cold beer and you are set to go, now dig in!

YUMMY

The finished product!

The crabs bathing in the garlic butter.

Here is what you need:

Dungeness Crab - Legs and Bodies
Bunch of Fresh Italian Parsley, Chopped
2 Whole Bulbs Garlic, (yes bulbs, not cloves), Chopped
12 oz Can Chicken Broth
1 Can of Beer
Extra Virgin Olive Oil
1/2 Stick of Butter
Old Bay Seasoning

Directions:

Put a large pot of water on the stove and bring to a boil for pasta.

Wash crabs well.  In a large pot add enough olive oil to cover bottom of pan over medium high heat.  When oil is heated, add the garlic and saute for one minute.

Add the butter and mix well until butter is melted.  Add the crabs and coat well with the butter, garlic mixture.  Add half of the parsley and stir until well incorporated.  Shake on old bay seasoning and simmer for 5 minutes.

Add the chicken broth and beer, adding more old bay and the remaining parsley.  Stir well, once sauce starts to boil reduce heat and simmer for 15 minutes.

Add a generous amount of salt to the pasta water then add the pasta.  Once the pasta is finished, drain well and add to a pasta bowl, ladle the crab sauce over the pasta and mix well.  Top with the crabs and serve immediately.

Delectable Seared Scallops with Garlic, Spinach and Grape Tomatoes over Pasta

A friend at work, Ann, came in and said she had fresh scallops that her husband Randy just cleaned at the dock.  She generously gave me a bag full.  When I arrived home and opened the bag they were some of the most beautiful scallops I had ever seen.  They were large, plump, fresh and perfect.

I put this recipe together and it was fantastic.

Thank you Ann and Randy, I cannot wait until you are at that dock again!

My daughter and husband have this ritual, when we are finished dinner they will critique the meal, giving it a 1-10 for presentation, taste and texture for everything on the table including salad, veggies and the main meal.  You must know that I have this in the back of my mind while I prepare dinner and I'm always shooting for that 10, even when I make Kraft Mac and cheese, (the milk, butter and cheese mixture has to be just right).  ;-)

I received a 9 1/2 overall, I thought it was a slam dunk 10 across the board; it was wonderful, sweet and full of flavor.  I wish I was eating it right now.  So, I digress.....

My hubby is a very tough critic and has a thing about giving a perfect score, kind of like Simon Cowell. I think, he thinks if he gives me a 10 then I will stop trying so hard.  All while he is gobbling down his food and does not look up until his plate is finished.

By the way, I did ask why he didn't give me a 10 this time.  He said it was because I didn't serve a salad and dessert.  I bow my head, close my eyes and shake it slow...

Tomorrow is another day.

Some interesting facts about a scallop:

• They are hermaphroditic-that is, they are capable of switching sexes.  Both sexes produce roe - red roe is from a female, white roe is from a male.
• Scallops may live up to 18 years!  The rings of their shell are an indication of their age.
• While scallops have traditionally been gathered by dragging the seabed, there is an increasing trade in which scuba divers catch scallops by hand.  This prevents disturbing the seabed, and results in the scallops shells that are undamaged.

Here it is , the recipe that earned 9 1/2 Points....

12 Sea scallops, clean with hinge-like muscle removed

1 Small red onion, chopped

6 Garlic cloves, chopped

1 Pint Grape Tomatoes, washed well

Fresh Spinach, baby or curly, washed well

1 Small can chicken broth

Fresh Parsley

Extra Virgin Olive Oil

1 Tablespoon Butter

Salt and Pepper to taste

1 lb Linguni or favorite pasta

Put a large pot of water on high and bring to a boil.

In a large frying pan, heat butter and drizzle extra virgin olive oil on high heat until oil is hot, this part is very important.  Dry the scallops thoroughly and season with salt and pepper.  Place in the pan, you will hear it sizzle, this is what you want.  Sear for about 3 to 4 minutes on each side or until nicely browned.  Take scallops out of pan and keep warm.  

 Add more oil to same pan if necessary, reduce heat to medium and add the tomatoes, season with salt and pepper until tomatoes start to burst.  Add the onions and saute until they are slightly tender, add the garlic, and cook for another minute.  Add the chicken broth and allow the flavors to come together.

Add salt to the boiling water along with the pasta.

Add a couple handfuls of spinach to the tomato, garlic sauce, check for seasoning, if needed add some pasta water, the spinach may absorb some of the juice and you need enough to cover the pasta.

When pasta is finished, drain well and pour pasta into large bowl, top with sauce and mix well.  Arrange the warm scallops around the dish, finish with chopped parsley.

Serve with grated cheese, bread and God forbid, don't forget the salad and dessert.

Awesome Clams Casino

ARE YOU READY FOR SOME FOOTBALL???

I would be totally depressed that summer is over if it wasn't for football season. I am crazy about it. The best thing about it is how it brings our family and friends together. I love cooking for everyone on football Sunday and cheering on our team. I must admit I'm a bit vocal during the games,it's serious business!

Here is a great recipe for your next football party.

50 Little Neck Clams, Shucked
Bacon, half pound, cut into squares
Provolone Cheese, 1/2 pound, cut into squares
Garlic Powder
1 Stick Butter, or more, Melted
Chopped Parsley

Preheat over to 400

Lay the clams on a cookie sheet. Top each clam with a teaspoon of melted butter, sprinkle each with garlic powder and parsley. Top with cheese and finally the bacon. Bake for 10 minutes. Turn the oven to broil and leave the oven door partially open for the final cooking process. Keep a close eye, they will easily burn. They are ready to serve with bacon is crisp.

Place on a serving dish and watch them disappear.

Delicious Baked Red Snapper with Garlic

I've been trying to add more fish to our diet. My daughter who is 6 loves it too so I am always on a mission to create different ways to cook it. I bought beautiful Red Snapper and created this recipe which turned out incredible. Alana, my daughter ate her entire plate and asked for seconds, it was that good! The best thing about this recipe is how easy it is to put together and the results are DELICIOUS!

Ingredients:

2 - 3 Red Snapper fillets, about 6 to 8 ounces each
4 Tablespoons Butter
2 Cloves of Garlic, minced
3 to 4 drops of Worcestershire Sauce
Juice of half Lemon
Sprinkling of Cajun Seasoning or to taste
Black Pepper to taste
Chopped Fresh Parsley - 1 small bunch
1 Teaspoon of Fresh Chives (Optional)
3 - 4 Tablespoons of Seasoned Bread Crumbs
2 Tablespoons of Freshly Grated Parmesan Cheese

Directions:

Place Snapper Fillets in a baking dish that has been sprayed with cooking spray. In a skillet, melt butter with garlic, Worcestershire sauce, Cajun Seasoning,, pepper, parsley and chives if using. Cook on low for 2 minutes to blend flavors. Squeeze lemon over fish. Brush both sides with butter and herb mixture.

Toss bread crumbs and parmesan cheese in the remaining butter mixture, sprinkle over fish. Bake at 400 degrees for about 15 minutes depending on the thickness of the fish. Bake until fish flakes easily and is no longer translucent in the center. The flesh will be white.

Baked Garlic Blue Claw Crabs

Ok, I am going to change it up a bit. Since crabs are in abundance this time of the year I thought it would be a great time to share with you. I am addicted to these and look forward to summer so I can eat them fresh! We are usually invited to so many crab parties and I look forward to every single one and make my own in between!

What do I miss most about summer when it's not here besides warm weather, long days of sun light, beautiful green landscape? I would have to say it's CRABS! Here is one of my favorite ways to make them. Grab some friends, paper towels, cold beer (for me it's wine) and crackers for cracking the shells. They are finger licking good!

This is a foolproof, delicious way to make them, trust me you will love them!!!

Ingredients:

Fresh Cleaned #1 Crabs - Think 6 - 8 per person
1 Cup or more of extra virgin olive oil
1 Entire Bulb of Garlic or more, finely chopped
1 Bunch Fresh Parsley Chopped

2 - 3 cans of beer
Old Bay
Grated Cheese

Directions:

Preheat oven to 400 degrees

Lay the crabs face up on cookie sheets with about 1 inch high sides in a single layer without overlapping. Mix together the next three ingredients in a bowl and stir well. Pour the beer over the crabs. Spoon the garlic mixture in the bowl liberally on the crabs. Sprinkle with a good portion of old bay and grated cheese to taste.

Place in the hot oven and bake approximately 20 minutes or until the claws are bright red.

Shrimp with Arugula, Grape Tomatoes & Garlic over Shell Macaroni

Not sure what to do with all those grape tomatoes from your garden? Here is a great recipe with tons of flavor. It's so good you cannot stop eating it. If you cannot find arugula, baby spinach, asparagus or broccoli rabe are great alternatives.



Ingredients:

1 Pound Jumbo Shrimp, Deveined, washed with shells removed leaving the tail shell intact
1 Pound Barilla Large Shells
1 Pint Grape Tomatoes or Cherry Tomatoes, cut in half
6 Cloves of Garlic, sliced thin
1 Large Bunch of Arugula, washed with stems removed or bag of prewashed
1/2 Cup Extra Virgin Olive Oil
2 Small Cans Chicken Broth
1/2 Cup Locotelli Cheese, grated
Salt and Pepper to taste

Directions:

In a large pot boil water on high heat for pasta.

Heat oil in a large frying pan over medium high heat. Add the garlic and saute for one minute. Add the shrimp and season with salt and pepper, allow to cook for about 5 minutes. Remove shrimp from pan and set aside. Add the tomatoes, salt and pepper. Saute for 10 minutes.

Pour in the chicken broth and bring to a slow boil. Reduce heat to simmer for 10 minutes. Add the pasta to the boiling water. At this point add the arugula and the shrimp back to the pan with the tomatoes. When the pasta is finished so is the sauce.

Drain the shells and place in a warmed serving bowl. Top with the sauce and toss with the grated cheese. Serve immediately.

For a beautiful presentation and added flavor, thinly slice a few cloves of garlic and saute them in extra virgin olive oil until slightly brown and crisp. Remove from the frying pan onto a paper towel covered dish. When the pasta is served top with the crispy garlic, it's sweet and delicious!

Mouth Watering Linguine with White Clam Sauce

I really love clams and I especially love them over pasta. Search for little neck clams, they are tender and sweet. I love it with lots of garlic, use as much as you like. You won't have any vampires coming to visit you the night you serve this.






Ingredients:

1 Bulb fresh garlic, chopped
24 Fresh Clams, shells washed thoroughly
1/2 Cup extra virgin olive oil
1 Large can minced clams, reserve liquid
1 Jar clam juice
1/2 Can of flat anchovy
1 Can beer
1 lemon, cut in half
Old Bay to taste
Cracked black pepper
1 Bunch fresh Italian parsley, chopped
3 Tablespoons butter
Pinch Crushed red pepper
1 Pound linguine fine preferably Barilla pasta

Put a pot of water to boil for pasta, add salt

In an electric fry pan set at 400 or large deep frying pan on medium high heat, add olive oil and garlic and anchovy. Saute until anchovy melts in. Add the little neck clams and pour in the beer, reserved claim juice and bottle clam juice. Squeeze in the lemon juice and bring to a simmer. Season liberally with Old Bay, add the butter, parsley, black pepper, and red pepper. Stir to incorporate. Cover until the clams open, when the clams open remove them and keep warm. Add the minced claims.

Add pasta to boiling water. When pasta is finished add the pasta to a large pasta bowl. Pour clam sauce over pasta then arrange the clams around the bowl. Top with fresh parsley and grated cheese.

Amazing Grilled Salmon

This is the most delicious way I have ever eaten Salmon and so easy. I've never been a huge fan but since it's so good for you I really wanted to like it. My sister-in-law Kim shared this recipe with me while at her pool celebrating my birthday party. This is one of the dishes she made for me and I have to tell you, it was incredible. My husband who never wants Salmon, tried it and loved it! He said he could eat this all the time. Wow, now that's amazing.

Ingredients:

1 1/2 pounds salmon fillets
Lemon Pepper to taste
Garlic powder to taste
Salt to taste
1/3 Cup Soy sauce
1/3 Cup Brown sugar
1/3 Cup Water
1/4 Cup Olive oil

Directions:

Season salmon with lemon pepper, garlic powder and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and olive oil until sugar is dissolved. Place fish in a large Ziplock plastic bag with soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Delectable Fried Soft Shell Crab

Soft-shell crabs are among the most delectable, and the most seasonal, of sea creatures. Maryland Blue crabs molt between mid-May and late September, and for two days the crab's brand-new shell is as tender as a fresh basil leaf. Beside being succulent, soft-shells are clean, they stop eating three days before molting, so their digestive systems are purified when the watermen retrieve them from the floats where they're kept. I do clean them of their gills and cut them in half to clean the centers. Once you take one bite you won't be able to stop. This is my favorite recipe, they are a little expensive but worth every cent. Try them and let me know what you think!

Ingredients:

6 Jumbo Soft Shell Crabs, cleaned and cut in half
1 Cup Flour
2 Cups Corn Meal
1 Bag Good Season Italian Dressing, Dry packet
2 Large lightly beaten eggs
2 Cups of Milk or more
Vegetable or Peanut oil

Marinara Sauce for dipping, see recipe below:
1 32oz can San Marzano whole tomatoes in juice with basil, mashed
Mild and light olive oil
5 cloves garlic chopped
Salt and pepper to taste

Directions:

Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels. In a large bowl add 1 1/2 cups of milk and add the crabs, allow to marinate in the milk at least 15 minutes while preparing ingredients. This will make them plump and juicy.

In a large bowl beat the eggs and add remaining milk, salt and pepper to taste. In another bowl add the flour, cornmeal and dressing packet, mix well. Dip the crabs first in the egg wash and then dredge them in the flour mixture. Place on a plate. Heat the peanut or vegetable oil over medium high heat in a large frying pan. Add enough oil to cover bottom of pan with at least 1/2 inch. Place the crabs in hot oil, one layer only. Cook for five to seven minutes on each side. The browner they are the crispier they will be, careful not to burn. Place on a paper towel covered dish and keep warm while frying remaining crabs.

When all the crabs are finished, sprinkle with a little salt and pepper to taste and serve immediately with marinara sauce for dipping. If you want a side dish, cook up some pasta and pour remaining sauce over. You will have plenty to do this.

Marinara Sauce:
If you happen to have some frozen or if you have red crab sauce frozen this will work great too. If not follow directions below.
In a medium size sauce pot sauté the garlic in heated oil. Sauté for one minute being careful not to burn as this will cause a bitter flavor to the sauce. Add the mashed tomatoes, salt and pepper, simmer for 15 to 20 minutes. If sauce does have a bitter flavor try this little secret, sprinkle a small amount of baking soda and the bitterness will go away.

Dipping my foot into the shallow end...

If I had only one meal left to eat this would definitely be it.

I could eat this every day.

This is a great time of year to make this dish, since crabs are most abundant in the summer. However, you can freeze the crabs and have them throughout the winter but nothing can beat fresh caught crabs filled with lumps of meat!

My mouth is watering just thinking about it!!

Ingredients

2 32 oz Cans Italian Style Whole Tomatoes, in juice, Mashed

2 8 oz Cans Tomato Sauce

1 6 oz Can Tomato Paste

12 Large Crabs, Top Shell Removed, Washed & Halved

1 Bulb Garlic, Chopped

1 Cup Mild & Light Olive Oil

Salt & Pepper to taste

Linguine Fini

In a large sauce pot over medium high heat with no oil in the pot add the mashed tomatoes.  Bring to slow boil.  Add the cans of tomato sauce and paste.  Blend well.  Bring back to a slow boil and reduce heat to low.  Sprinkle with salt and pepper.

While that is simmering in a large frying pan add 1/2 cup of olive oil in pan until heated.  Add three tablespoons of chopped garlic and saute for one minute.  Pour in half the crabs and cook them on both sides adding salt and pepper about seven minutes each side.  If the garlic start to brown too much reduce heat to medium and add a little water.  Cover with a lid until crabs turn red.  Pour everything from the frying pan and the garlic.  Repeat process with the remaining crabs and add to the sauce pot.  simmer on low heat for 2 to 2 1/2 hours.  The longer they cook in the sauce the better the flavor.  

Sever over al dente linguine.  Place the crabs in a bowl on the table with cocktail forks and cracker for breaking the claws.  HAVE FUN!!