Crab Cakes

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• rep time: 30 minutes
• Cook time: 10 minutes

We started with two 2 lb Dungeness crabs, which were then cleaned and cracked, resulting in about 1 1/4 pounds of lump crab meat.

Ingredients

• 1 lb lump crab meat, picked through and any bits of shell removed (try not to break up the lumps of crab meat as you pick through it)
• 1/2 stick (1/4 cup) unsalted butter (divided, 1 Tbsp and 3 Tbsp)
• 1/2 cup chopped shallots
• 1 teaspoon kosher salt
• 2 large eggs
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon of sweet paprika
• 1 teaspoon freshly ground black pepper
• 2 Tbsp prepared tartar sauce
• 2 teaspoon lemon zest
• 1/4 teaspoon Tabasco
• 2 Tbsp chopped fresh parsley
• About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups
• 2/3 cup fresh bread crumbs

Method

1 Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.
2 Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots. Gently fold in the crab meat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet. Using your (clean) hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you've made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.
3 Heat the remaining 3 tablespoons of butter in a large non-stick skillet on medium high heat. The butter will melt and foam up. When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.
Yield: Makes 12 crab cakes.Enjoy!!!

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Shrimp Recipe

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2 pounds peeled shrimp

3-5 garlic minced

1/3 cup fresh parsley

4 tablespoon lemon juice

1 teaspoon of salt

1/3 cup of butter

The Garlic Shrimp Recipe is a delicious dish, which is made of lot of Garlic, butter, lemon juice etc. The essential ingredients for making this recipe include one third of butter, and one to two pounds of well-boiled, peeled shrimp. Then, you require four to five, medium sized garlic, which crushed and minced well. Finally, you require one third cup of fresh parsley, with that of two to three, tablespoon of fresh lemon juice and small quantity of salt for taste.

The preparation for this kind of recipe is as follows, where we have to heat butter in a large frying pan until it stops foaming for about 30 to 40 seconds. Then, you heat the shrimp along with the garlic until the color changes to light pink, to about some four to six minutes. After the above procedure, stir well the lemon juice, parsleys, and as well as small amount of salt to it. After which, remove the shrimp from the pan which is kept for baking for a few minutes and then serve the dish immediately to the people along with some rice or salad. This is a very simple, easy making dish, which consumes less time to prepare and leaves a lasting impression to the taste buds.You will love it!

Tuna Casserole

• 8 ounces egg noodles
• 1 (10 1/4 ounce) can cream of celery soup
• 1/2 cup mayonnaise
• 3/4 cup evaporated milk
• 1 cup grated cheddar cheese , divided
• 1/2 cup finely chopped celery
• 1/2 small onion , finely chopped
• 4 ounces mushrooms , drained (optional)
• 1 teaspoon black pepper
• 1 (7 ounce) can tuna , with juice

Directions:

1. 
   
   Cook egg noodles to al dente in boiling salted water; drain well.
2. 
   
   Preheat oven to 325°F.
3. 
   
   Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
4. 
   
   Sprinkle reserved cheese over the top.
5. 
   
   Bake for 30 minutes.
6. 
   
   Serve hot.Eat good!!!!!

Baked Flounder

.. * 2/3 cup sliced green onions
* 1/2 cup sliced fresh mushrooms
* 2 pounds flounder or sole fillets
* 1 teaspoon dried marjoram
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 2 tablespoons dry white wine or chicken broth
* 2 teaspoons lemon juice
* 1/4 cup shredded reduced-fat Mexican cheese blend
* 1/4 cup soft whole wheat bread crumbs
* 2 tablespoons butter, melted
Directions.
1.Sprinkle the green onions and mushrooms into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.Arrange fish over vegetables, overlapping the thickest end of fillets over the thin end.Sprinkle with marjoram, salt and pepper.
2. Pour wine or broth and lemon juice over fish.Cover with cheese and bread crumbs drizzle with butter. Bake, uncovered, at 375 degrees F for 10-15minutes or until fish flakes easily with a fork.!!!!

She-Crab Soup

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• 1 quart whipping cream....
• 1/8 teaspoon salt $
• 1/8 teaspoon pepper $
• 2 fish bouillon cubes
• 2 cups boiling water
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour $
• 2 tablespoons lemon juice $
• 1/4 teaspoon ground nutmeg
• 1 pound fresh crabmeat $
• Garnish: chopped parsley
• 1/3 cup sherry (optional)

Preparation

1. Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside.
2. Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.
3. Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired,you will love it!!!!!!Make money here.
   

Oyster Soup

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 Ingredients

• 1/2 cup butter
• 1 cup minced celery
• 3 tablespoons minced shallots
• 1 quart half-and-half cream
• 2 (12 ounce) containers fresh shucked oysters, undrained
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, 1 tablespoon lemon juice    
  

  Directions (cook time 25 min)

  1. Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
  2. Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.Everyone will love it..!!!!!.Learn how to make money online visit online money in free time.
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