Broiled Crab Cakes 9/06/10
1 lb crabmeat
4 tbsp butter melted
½ tsp salt
¼ tsp pepper
Dash cayenne pepper
1 egg white
Mix butter, seasonings and crabmeat. Slightly whisk the egg white then add to crab mixture, careful not to make to wet. Shape into small mounds, place on a bake sheet. Broil 8 inches from heat for about 5-8 minutes or until golden brown. Serve with buttered potatoes and salad.
Grilled Shrimp 9/07/10
1 lb large shrimp peeled
¾ cup butter melted
10 cloves garlic minced
¼ tsp cayenne pepper
2 tbsp lemon juice
Wood or metal Skewers
Melt butter in a sauce pan over medium heat. Add garlic, lemon juice, cayenne, simmer for 1 minute; remove from heat, let cool completely. Place shrimp in sauce and marinate in refrigerator for 20-30 minutes.
Thread shrimp on skewers; grill about 4 inches from heat for 5 minutes, turn, grill the other side for 4 minutes. Remove from grill, serve with steamed rice and chilled wine.
Fish Chowder 9/08/10
1 lb firm fish cut into 1 inch pieces
3 strips bacon
½ cup onion
2 cups hot water
1 cup potatoes diced
¾ tsp salt
¼ tsp black pepper
2 cups milk
2 tbsp parsley chopped
In a large sauce pan, fry out the bacon, until crisp. Remove crumble set aside. Remove all but 1 tbsp of oil, add the onions and cook until lightly brown, add potatoes and water, season with salt and pepper, cook slow about 10 minutes, add the fish cook until potatoes are tender and fish fork flaky, about 10 more minutes, slowly add milk heat through, careful not to boil. Let it sit a bit before serving, sprinkle with bacon bits and fresh parsley. Serve with fried corn cakes.
Baked Clams with Pasta 9/09/10
3 dozen clams shucked save juice
2 cups cherry tomatoes
¼ cup shallots sliced
1 tbsp garlic minced
½ cup white wine
½ cooked pasta
Salt and pepper to taste
Place all ingredients except pasta, in a large casserole dish, season with salt and pepper. Bake at 400 for about 10-15 minutes, add pasta and toss. Serve with crusty bread and chilled wine.
Fresh Wahoo Salad 9/10/10
2 cups Wahoo cooked
½ cup mayonnaise
½ cup celery chopped
¼ cup green onion chopped
1 tsp lemon juice
¼ tsp salt
¼ tsp pepper
Salad greens
Cherry tomatoes
Place mayonnaise in medium bowl; add celery, onion, lemon juice salt and pepper. Mix thoroughly, gently blends in the fish. Chill well; serve on a bed of greens, with a few cherry tomatoes, and bread of choice.
