Baltimore Crab Cakes

Prep Time: 10 minutes minutes | Cook Time: 10 minutes | Total Time: 1 hour 25 minutes | Yield: 8 crab cakes, or 24-26 mini crab cakes

Ingredients:

  • 1 large egg, beaten
  • 1/2 cup mayonnaise (Hellmann’s)
  • 1 TBSP Dijon mustard
  • 1 TBSP Worcestershire sauce
  • 1/2 tsp Tabasco
  • 1 pound lump crab meat*
  • 20 Saltine crackers, finely crushed
  • 1/4 cup Canola oil
  • Lemon wedges, for serving

Directions:

  1. In a small bowl, whisk mayonnaise with the egg, mustard, Worcestershire sauce and Tabasco until smooth.
  2. In a medium bowl, lightly toss crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
  3. Scoop crab mixture into 8 1/3 cup mounds, lightly pack into 8 patties, about 1 1/2 inches thick.
  4. In a large skillet, heat oil until shimmering. Add crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.
  5. Transfer crab cakes to plates and serve with lemon wedges.

Notes:  Instead of just eight, you can make 24 to 26 mini donut-hole-size crab cakes for parties.

For a meal, team these with homemade slaw, potato salad and some fruit salad.

To make ahead, prepare through Step 2 and refrigerate overnight.

Recipe Origin:  Andrew Zimmern.

Mojito Grilled Shrimp

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 4-6 Servings

Ingredients:

  • 1 to 1/2 lbs peeled, deveined shrimp (21 to 30 per lb, tails on)

Mojito Marinade:

  • 20 chopped fresh mint leaves
  • 1/3 cup sugar
  • 1 thinly sliced shallot
  • 1/3 cup light rum
  • 3 TBSP fresh lime juice
  • 1 TBSP vegetable oil
  • 1 tsp freshly grated lime zest
  • 1 tsp coarse kosher salt

Directions:

  1. For Marinade: In a medium bowl, combine mint leaves, sugar and shallot. Pound with a wooden spoon to crush. Whisk in rum, ime juice, oil, lime zest and salt. Whisk until salt dissolves.
  2. For shrimp: Preheat grill on high heat.
  3. Put shrimp in 1 gallon resealable plastic bag and pour in marinade. Seal and marinate at room temp. for 15-20 minutes.
  4. Remove shrimp, reserving marinade.
  5. Thread shrimp onto skewers. Place on grill and baste with marinade. Close lid.
  6. Cook until shrimp are just beginning to brown, 1-2 minutes.
  7. Turn shrimp over, baste again, and close lid. Cook 1-2 minutes until browned but still moist in center (cut to check).
  8. Transfer shrimp to a platter, drizzle with lime juice and garnish with mint sprigs.

Notes:

Recipe Origin:  Tore out of a local magazine.

Fried Green Tomatoes

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 4 appetizer servings

Ingredients:

  • 1 large egg
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground pepper, or to taste
  • 8 (1/2 inch thick) slices all-green tomatoes (about 2 medium green tomatoes)
  • 6 TBSP vegetable oil
  • 24 medium shrimp (about 1/2 lb peeled, cooked and chilled)
  • 1 cup Remoulade Sauce, chilled
  • Garnish; mixed greens

Directions:

  1. Whisk together egg and buttermilk in a medium bowl.
  2. Combine cornmeal, salt and pepper in a shallow dish.
  3. Dip tomato slices in egg mixture, then coat with seasoned cornmeal.
  4. Heat oil in a large pan over medium heat.
  5. Place tomato slices in pan in a single layer, and cook until golden brown on bottom, about 3 minutes more. Tomatoes hould be cooked through but not mushy. Place 2 tomato slices on each of 4 serving plates and top each slice with 3 shrimp. Spoon 1 1/2 TBSP Remoulade Sauce over each slice and garnish, if desired. Serve immediately.

Notes: Can also use crabmeat instead of shrimp.

Recipe Origin:  Tore out of a local magazine.

Thai Noodles with Shrimp

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4

Ingredients:

  • 4 oz rice noodles
  • 1 can coconut milk
  • 1 Tbsp soy sauce
  • 1 Tbsp Thai red curry paste
  • 1 lb shrimp- peeled, deveined, medium-size
  • 2 cups snow peas
  • salt & pepper
  • cilantro & lime wedges for garnish

Directions:

  1. Cook Noodles; drain.
  2. In same pot, bring 1 cup water, coconut milk, soy sauce and red curry paste to a simmer.
  3. Add shrimp and cook 1 minute.
  4. Add snow peas and cook until crisp-tender, about 3 minutes.
  5. Season with salt and pepper.
  6. Divide noodles among bowls and ladle soup on top. Garnish with cilantro and lime.

Notes:

Recipe Origin:  No idea.

Shrimp Elegante

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield:

Ingredients:

  • 3 lb large shrimp
  • ½ cup butter
  • ¾ cup olive oil
  • 2 cups chopped onions
  • 3 garlic cloves, minced
  • ¼ cup parsley, chopped
  • 1 tsp dried oregano
  • ½ cup Sauterne or dry wine
  • 1/3 cup Italian dressing
  • ¼ cup water
  • 1 ½ TBSP chicken bouillon
  • 1 package fettucine
  • Pepper

Directions:

  1. Peel, devein and butterfly shrimp.
  2. Boil in salted water for 30 seconds. Drain and place in shallow broiling pan.
  3. Melt butter and oil, add everything else.
  4. Cook until bouillon melts, then 5 more minutes.
  5. Pour over shrimp and then refrigerate for 2 hours.
  6. Cook and drain pasta.
  7. Broil shrimp 4” from heat, 5 minutes on each side.

Notes:

Recipe Origin:  No idea.

Fish and Chips

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Serves: 4

Ingredients:

Fish

  • 4 (4-oz) while fish filets
  • Oil for frying
  • 2- 1/2 cups all-purpose flour
  • 1 TBSP baking powder
  • 3 tsp salt
  • 1/2 tsp ground black pepper
  • 1 12 oz can of beer
  • 1 large egg, beaten

Chips

  • 3 russet potatoes (24 oz), peeled and cut into wedges
  • 5 TBSP veg oil, divided
  • 3/4 tsp kosher salt
  • 1/4 tsp ground black pepper

Directions:

Fish:

  1. Heat oil in a large deep skillet to 375 degrees.
  2. In a large bowl, combine 2 cups of flour, baking powder, salt and pepper.
  3. Combine beer and egg and pour into flour mixture. Whisk to a smooth batter. Should be consistency of pancake batter. If not, add more beer.
  4. Spread remaining half cup of flour on a plate. Dredge fish in flour and then dip into batter, letting excess drip off.
  5. Cook until coating turns brown and crispy, about 4 to 5 minutes per side.

Chips:

  1. Place potato wedges in a large mixing bowl. Cover with hot water and soak for 10-30 minutes.
  2. Preheat oven to 475 degrees.
  3. Put 4 TBSP oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat pan with oil, or use pastry brush. Sprinkle pan with salt and set aside.
  4. Drain potatoes. Spread wedges out on layers of paper towels. Pat dry.
  5. Wipe out the empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining one TBSP of oil.
  6. Arrange potato wedges on the baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove foil, and continue to bake until the bottoms of the potatoes are spotty golden brown, about 15-20 minutes, rotating after 10 minutes.
  7. Using tongs, flip each wedge, keeping them in a single later. Continue baking until the fries are golden and crisp, from 5-15 minues. Rotate the pan as needed to ensure even browning.
  8. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with salt and pepper to taste. Serve warm.

Notes:

Recipe Origin:  No idea.

Parmesan Tilapia

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Serves: 4

Ingredients:

  • 1/4 cup Parmesan cheese
  • 2 TBSP butter, softened
  • 1 TBSP and 1 1/2 tsp Hellman’s mayonnaise
  • 1 TBSP fresh lemon juice
  • 1/8 tsp dried basil
  • 1/8 tsp pepper
  • 1/8 tsp onion powder
  • 1/8 tsp celery salt
  • 1 lb Tilapia fillets

Directions:

  1. Preheat broiler.
  2. Line a pan with aluminum foil.
  3. In a small mixing bowl, combine mayo, lemon juice, butter and Parmesan cheese. Add rest of seasonings.
  4. Arrange Tilapia fillets on pan. Broil a few inches from heat for 2-3 minutes.
  5. Flip over and broil for 2-3 more minutes.
  6. Remove from oven and cover with Parmesan mixture.
  7. Broil for 2 more minutes until browned and fish flakes with fork.

Notes:

Recipe Origin:  Adapted from an AllRecipes.com recipe that originally served 8.