Crab cakes

Because of lent I've been challenged to make new seafood items for my husband on Friday's. He loves crab so I decided I would make crab cakes. It was much quicker then I anticipated and kind of fun.

Recipe stolen from Paula Dean (and then altered)

Ingredients

• 1 pound crabmeat, picked free of shells
• 3/4 cup crushed crackers (recommended: Ritz)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper (I used red, they are sweet)
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup vegetable oil
• Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and vegetable oil, reserving 1/4 cup of cracker crumbs. Combine flour and cracker crumbs on small plate. Form mixture into small patties and pat each side in cracker/flour mixture.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

**Note, my crab was extra wet or something so my mixture started out very wet. I crushed up more crackers and that helped a lot. I recommend having some extra crackers crushed in case you encounter the same problem.

Quick breaded tilapia, with tangy lemon dipping sauce

Tilapia
4 pieces fresh tilapia filets
3/4 cup Old Bay bread crumbs (or whole wheat)
3/4 cup corn meal
1 tsp pepper
1/4 tsp salt
1 cup buttermilk
1 pinch crushed red pepper
1 tbsp fish seasoning (I used Old Bay)

Sauce
1/2 cup sour cream
2 tbsp mayo
1 shallot finely diced
2 tbsp fresh lemon juice
pinch salt

Pre-heat oven to 450

In large bowl combine buttermilk, salt, pepper, fish seasoning and crushed red pepper. Mix and add fish. Marinate refrigerated for minimum 20 minutes maximum 6 hours. In medium bowl combine bread crumbs and corn meal. Line baking dish with foil and cooking spray. Using tongs take fish from buttermilk and coat both sides in bread crumbs. Place on foil. Bake for 12-14 minutes until fish falls apart when touched. In small bowl combine, sour cream, shallot, mayo and salt. Serve fish with dip on the side and enjoy.

Shrimp Scampi

INGREDIENTS
1 ½ - 2 pounds shrimp, peeled and deveined
4 tablespoons butter
4 tablespoons olive oil
7 garlic cloves, minced
3 green onions, chopped
pinch red pepper flakes
salt
pepper
1/4 cup white wine
2 tablespoons lemon juice
1 tablespoon parsley leaves, chopped

DIRECTIONS
1. In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the onions, garlic and red pepper flakes about 3 to 4 minutes.
2. Season the shrimp with salt and pepper. Add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan and set aside.
3. Add wine and lemon juice and bring to a boil. Add remaining 2 tablespoons of butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley. Stir well to coat.

Fried Fish Tacos

INGREDIENTS
vegetable oil for frying
1 pound talapia fillets
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 cup beer
1/2 teaspoon hot sauce
2 teaspoons garlic powder
2 cups cabbage, shredded
1 lime
tortillas

DIRECTIONS
1. Heat the oil in a deep fryer or in a large saucepan.
2. In a large mixing bowl mix 1 cup of the flour, the baking powder, salt and cayenne pepper. Add the oil, beer, and hot sauce. Stir until smooth.
3. Cut each fillet into 1 1/2-inch strips. In a small bowl combine the remaining 1/2 cup flour with the garlic powder. Cover the fish in the seasoned flour. Then place each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl.
4. Fry the fish in the hot oil until it is golden brown and crispy, 4 to 5 minutes. Remove the fish and drain on a paper towel.
5. Serve tacos with fresh lime juice and topped with shredded cabbage and hot sauce.

Blackened Salmon

INGREDIENTS
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
olive oil

DIRECTIONS
1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with olive oil, and sprinkle evenly with the cayenne pepper mixture.
3. In a large skillet over high heat, add 1 tablespoon olive oil and cook salmon until blackened about 2 to 5 minutes per side. Salmon will flake easily with a fork.

Seared Rockfish with Lemon Cream Sauce

INGREDIENTS
4 lemons, juiced
1/2 cup dry white wine
1 cup heavy cream
1/4 cup olive oil
4 8-ounce rock fish fillets
salt
pepper
garlic powder
rosemary
1 cup softened butter

DIRECTIONS
1. Prepare the lemon sauce by combining the lemon juice, wine and cream in a saucepan and simmer on medium heat until reduced by half.
2. When the sauce has thickened, slowly whisk in the butter
3. Season fish with garlic powder, rosemary, salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat. Saute fish until golden brown.
5. Serve with sauce drizzled over the fish.

Cedar Plank Cajun Salmon

INGREDIENTS
1 cedar plank
1 ½ pounds salmon fillets
Cajun seasoning

DIRECTIONS
1. Soak cedar plank in salted water for 2 hours. Make sure the plank is completely submerged, placing something heavy on it will help.
2. Season the salmon with Cajun seasoning on both sides.
3. Heat grill to medium-high heat. Place the plank on the hot grill and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked to desired doneness, about 10 to 15 minutes. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Grilled Red Bell Pepper Wrapped Scallops

INGREDIENTS
1 pound large sea scallops
2 tablespoons olive oil
1 lemon, zested
Cajun seasoning
2 large roasted red bell peppers

DIRECTIONS
1. In a bowl, combine the scallops, olive oil, lemon zest, and Cajun seasoning.
2. Cut the peppers lengthwise into ¾ inch strips. Wrap a pepper strip around each scallop to cover completely, overlapping the pepper ends. Secure the strips by running a 10-inch metal skewer through the scallop and pepper. Add scallops to each skewer until filled.
3. Grill skewers over a medium-hot fire, turning once, about 2 minutes on each side.

Shrimp Fajitas

INGREDIENTS
1 pound shrimp, peeled and deveined
2 tablespoons vegetable oil
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Tapatio (or your favorite hot sauce)
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, julienned
2 bell peppers, julienned (two different colors sweetens up the dish and add more color)
flour tortillas

DIRECTIONS
1. In a large Ziploc bag combine the vegetable oil, lemon juice, garlic, garlic powder, onion powder, Tapatio, crushed red pepper flakes, salt, and pepper. Squeeze the bag to thoroughly mix the marinade. Add shrimp. Refrigerate and let shrimp marinade for 15 to 30 minutes.
2. Heat a large skillet over medium-high heat. Add shrimp along with the marinade and cook about 2 minutes or until no longer pink.
3. Add bell peppers and onions. Cook until tender, about 5 minutes.
4. Serve with flour tortillas, sour cream, guacamole or your favorite toppings.

Grilled Halibut

INGREDIENTS
1/4 cup lemon juice
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 pound halibut steaks
Pam for grilling cooking spray

DIRECTIONS
1. Spray grill with cooking spray. Heat grill.
2. In shallow dish mix lemon juice, vegetable oil, salt, pepper and garlic. Add fish and turn several times to coat with marinade. Cover dish and refrigerate 10 minutes.
3. Remove fish from marinade and reserve remaining marinade. Cover and grill fish on medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.

Purple Potato Crusted Tilapia and Purple Potato Crisps

INGREDIENTS
4 (4 to 6 ounce) tilapia fillets
2 pounds purple potatoes, peeled and very thinly sliced
2 tablespoons butter
olive oil
salt
pepper
fresh rosemary
fresh chives

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Season tilapia with salt and pepper.
3. Top each fillet with enough potato slices to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with salt, pepper and rosemary.
4. Heat a large, oven-proof skillet over medium-high heat. Add about 1 tablespoon olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Cook until the potatoes start to brown and crisp, about 5 minutes.
5. Meanwhile, place remaining sliced potatoes on a cookie sheet. Season with a small amount of olive oil, salt, pepper, and rosemary.
6. Place sheet of potatoes and skillet in the oven. Bake until the fish is cooked through, about 10 to 12 minutes.
7. Serve the fish potato side up sprinkled with fresh chives, along with the potato crisps on the side.


CAUTION: REMEMBER THE SKILLET IS HOT!!! PLACE A POT HOLDER OVER THE HANDLE SO YOU DON’T BURN YOURSELF. The first time I made this dish, not thinking, I grabbed the skillet while plating. Needless to say, the entire dish ended up on the floor and we had bowls of cereal for dinner instead.

Asian glaze sea bass cooked in paper

2 portions sea bass
Salt and freshly ground black pepper
1 bunch scallions, cut into 3-inch pieces
1/2 pound shiitake mushrooms, stemmed and sliced
3 to 4-inch knob ginger, peeled and thinly sliced
6 large cloves garlic, peeled and thinly sliced
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
3 tablespoons soy sauce

Preheat oven to 375 degrees F.

Rip off 2 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/2 of the scallions and mushrooms, layer with slices of ginger and garlic and top with fish. Combine the brown sugar, vinegar and tamari and pour 1/2 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch tie with cooking twine. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes or until fish is a white color and slightly flaky.

Garlic scallops with spicy mayo dip

20 Fresh scallops
7 Cloves garlic sliced
2 Pinches pepper
5 Tbsp olive oil
1 Tbsp pepper

1 Cup mayo
1.5 Tbsp Cajun seasoning
1 Tsp hot sauce
1 Tsp Chili powder
1 Pinch Cayenne pepper
1 Tbsp Lemon juice

1 Hour before serving scallops combine all ingredients for mayo sauce and mix well. Store in fridge to allow flavors to combine. Serve chilled.

Wash scallops in cold water, carefully, they will tear, they are soft. In large bowl GENTLY toss scallops with olive oil, garlic and pepper. Let sit for up to 10 minutes outside of fridge or 2 hours in fridge. Heat non stick sauté pan over medium heat with 1 tablespoon butter* and 1 tablespoon olive oil from marinade. When butter and oil combine GENTLY place scallops flat side down. Cook until scallops caramelize on the bottom and begin to brown about 1/8 inch down the side. GENTLY flip scallop and repeat on second side. Add reserved garlic and oil from marinade at this point. Do not add it sooner you will burn your garlic. You want the center to still appear clear while the flat sides are caramelized. Remove from heat and serve immediately with sauce.

*Your butter and oil might brown, this is fine.

(See that center one there on the left, thats what happens if you aren't GENTLE with your scallops, they tear)

Grilled citrus halibut with fire roasted bell pepper sauce

2 Pieces fresh halibut
6 cloves garlic chopped
5 tbsp olive oil
1 orange juiced
1/4 tsp pepper
pinch salt
2 large sprigs rosemary
2 large sprigs thyme

Cooking spray

1.5 cups fresh roasted bell pepper pesto (mine was purchased a a farmers market)

Preheat grill to medium low. Combine oil, garlic, orange juice, salt and pepper. Cover fish with marinade and place in fridge for up to 1 hour. Spray grill liberally with cooking spray (watch for flame ups). Place fish presentation side down reserving garlic and marinade. Place one sprig of rosemary and thyme on each piece of fish. Grill for 4 minutes remove herbs and place directly on grill. Flip fish and top with remaining garlic and marinade. Grill for 4 more minutes, or until desired doneness. Heat up bell pepper pesto and place on plate. Place fish on top of pesto and serve.

Salmon and asparagus

Salmon
2 slices salmon
6 cloves garlic chopped
4 tbsp unsalted butter
2 tbsp oil
1 tsp old bay
1 tsp garlic powder
salt & pepper

Asparagus
2 bunch asparagus
4 cloves garlic chopped
1 large shallot sliced thin
salt & pepper
olive oil to coat

Salmon cooking instructions
Melt butter in large skillet on low. Add garlic. Stir frequently. Season flesh side of salmon. Cook garlic on low for about 5 minutes. Remove garlic and half of butter. Add oil. Bring skillet heat to high. Add salmon skin side down to pan. Sear skin for 1 minute and reduce heat to very medium low. Cook for several minutes. Gently flip salmon to flesh side for about 40 seconds. Place back onto skin side. Add reserved garlic and butter. Tip pan to side and spoon garlic butter sauce over fish to baste. Remove when fish is cooked to desired doneness, we prefer pink in the middle (I buy sashimi grade salmon for this purpose)

Asparagus cooking instructions
Preheat oven to 400. Combine all ingredients on pan and toss to coat. Cook uncovered for about 40 minutes, tossing every 15 minutes. Remove to your desired doneness (tonight we wanted them soft, some nights we like them with some crunch)