Crab Cakes III

CRAB CAKES III  (80mm ring molds=4cakes; 60mm=6 cakes;40mm=12 cakes)1 lb            jumbo lump crab meat1                egg1 T             Dijon mustard4 dashes     Tennessee Sunshine2 T             chopped fresh parsley1 t              Worchester sauceS/P             TT5 T             fresh breadcrumbs or Panko¼ C            Wondra flour or AP flour2T              butter or mild EVOO1.  Pick crab meat over and set aside in colander to drain2.  …

Always A Nice Starter for a Holiday Dinner . . .

I stock shrimp–buy the 11-15/lb size from Costco, bring ’em home, vacuum seal them in bags of 4 to 6–then freeze them for posterity. They’re easy to prepare with the only caution not to over cook them. Here’s how: thaw the shrimp, set a timer for two minutes, bring a small pot of beer or …

Baked Shrimp Scampi with Feta Cheese  Revision Four

We were long overdue to have a shrimp casserole.  I had a coupleof ideas from school but garlic was on our mind, so it had to be shrimpscampi.  Further, there was some leftover feta cheese from last week,when The Little Woman made her signature tacos.  (Go here to learnall about Feta.) What follows is a …

Tilapia Stuffed With Crabmeat

We had a little canned crabmeat left over from Thanksgiving and an unfinished container of tabbouleh, both of which we got at Costco.  Though vacuum sealed,the crabmeat had to be used soon. Tabbouleh is a tasty low fatMiddle Eastern spread made with bulgur wheat and finely diced tomato, onion, cilantro, mint and lemon in EVOO. …

Shrimp Cebiche

This is a mid-afternoon pick-me-up or appetizer before dinner. It’s traditional to let the acids cook the shrimp but since these were large I decided to poach them briefly. Start with 6-8 large raw shrimp (20 count or lower) and a pot filled with a bottle of beer. Bring the beer to boil (skim off …