Delicious Crab Cakes Recipe

Whenever you're in the mood for some tasty seafood, this delicious crab cakes recipe is what you'll want to have on hand.

We have to credit our grandson Bobby for this one. Bobby experimented with several different recipes. Then, he added his own spices until he was satisfied with the texture and taste that he wanted in these delicious crab cakes.

These crab cakes are full of flavor and can be served as a snack, appetizer or even a main dish. Did I mention that they are really easy to make? This recipe will make about 8 to10 crab cakes.

Delicious Crab Cake Recipe 

Ingredients

2 cloves garlic minced
1 shallot minced
2 tablespoons Old Bay Seasoning
2 tablespoons butter
32 oz. lump crab meat
3 tablespoons fresh chives chopped
1/2 teaspoon Tabasco Sauce
6 tablespoons Mayonnaise
Zest from 1-1/2 lemons

Needed for Cooking

2 oz. olive oil
3 large eggs
9 tablespoons Panko Bread Crumbs
salt and pepper to taste

Directions

1. In a saute pan over medium heat sweat the garlic and shallots together with butter until the garlic is fragrant and the shallots are tender.
2. Remove the pan from the heat and allow to cool.
3. In a large mixing bowl add the crab meat, garlic, and shallots, and then add the remaining ingredients. Mix until all ingredients are combined.
4. Season to taste and form 3 oz. patties.
5. In a separate bowl add the bread crumbs. In another bowl whisk together the eggs. 
6. Add the olive oil to a saute pan and heat over medium heat.
7. Dip the crab cakes in the egg mixture and the coat with the bread crumbs.
8. Cook over medium heat until crab cakes are golden brown on both sides.

Mix all ingredients together in a large mixing bowl. Then form 3 oz. patties.

Dip the crab cakes in the egg mixture and then coat with the bread crumbs.

Cook on both sides until the crab cakes are golden brown. Then serve and enjoy.

While Bobby cooked the crab cakes, I whipped up a quick dipping sauce. Following is what I used:

3/4 cup Mayonnaise

2 tablespoons fresh chopped chives

2 teaspoons fresh lemon

3 teaspoons chipotle chili powder

3 teaspoons Dijon Mustard

Mix all of these together in a small mixing bowl until combined and you have a nice creamy dipping sauce. 

As always thanks for stopping by and I hope you enjoy

Best Pan Seared Scallops

Pan Seared Scallop Recipe:

We love all kinds of seafood and scallops are no exception. Since it was Friday during Lent I thought it was a great idea to make some easy pan seared scallops.

I served these over brown rice with a butter and lemon sauce. Oh! and of course, I used garlic I always like to use garlic when I cook.

What I used to make pan seared scallops:

1-lb. fresh wild sea scallops (25-30)
1/2 cup butter (divided)
1 clove garlic finely chopped
4 tablespoons fresh chives chopped (divided)
1/2 of a lemon and grated rind
Salt and Pepper

Preparing the scallops:

I used fresh sea scallops not frozen. I rinsed the scallops with cold water and laid them out on some paper towels.

Then I patted them dry the scallops must be completely dry or they won't brown and caramelize.

I seasoned both sides with salt and pepper, and then prepared my skillet.

Preparing my Cast Iron Skillet:

I set the skillet on medium heat and added 2-1/4 tablespoons of butter.

Then added the garlic and about 1 tablespoon of the freshly chopped chives.

Then I grated some fresh lemon rind right into the pan while everything was heating up.

Cooking the scallops:

Now I turned the heat up to the high setting and began cooking the scallops.

I didn't want to crowd the scallops in the pan so I only cooked 9 or 10 at a time.

I seared the scallops for exactly 2 minutes per side until both sides were nice and brown.



While I was searing the scallops I had the brown rice boiling. After the rice was finished and the scallops were seared I made my lemon butter sauce.

I added the remaining butter, grated more lemon rind, and one more tablespoon of the fresh chopped chives into the hot skillet.

Then I squeezed the juice of 1/2 of a fresh lemon into the pan and stirred this around for about 15 seconds then removed the pan from the heat.

I placed the scallops over a bed of the brown rice poured some lemon butter sauce over the top and then garnished with fresh chopped chives. This turned out to be just a perfect meal for us on a Friday night. Serve this with a nice glass of your favorite white wine.

As always thanks for stopping by and I hope you enjoy!

Kitchen tools I used to make these perfect pan seared scallops

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Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inchOXO Good Grips GraterHoney home- 5 Blades Stainless Steel Kitchen Shallot Scissor/ Herb

Quick Seafood Fettuccine

We love pasta and seafood so what a great combination this makes for a quick and easy dinner.

We make this with crab meat but there are so many other options. This dish is great with shrimp, lobster, clams, or scallops. If you are in the mood for seafood this is so easy to make, and you could use a combination of your favorite seafood.

You can have this ready and on your dinner table in 30 minutes or less, and it’s so delicious. To top it off I like to add some fresh ground black pepper and Romano cheese.

INGREDIENTS:

• 1 lb. of Fettuccine
• 1 package of imitation crab meat or shrimp if you prefer
• 1/2 medium onion diced
• 1/2 stick of butter or margarine
• 1 glove of garlic minced

INSTRUCTIONS:

1. In your pasta pot boil the water and add the pasta to cook
2. Cut your crab meat into small pieces (Whatever size you prefer)
3. In a 10 or 12-inch fry pan melt the butter
4. Add the crab meat, garlic, and diced onion
5. Sauté until tender
6. Drain the pasta and place it in a large pasta bowl
7. Add the crab meat from the pan, mix, and serve

As always thanks for stopping by and I hope you enjoy it

Premium Garlic Press, Garlic Mincer Set of 3 with Silicone Roller Peeler & Cleaning Brush - Gloss SilverRachael Ray Cityscapes Nonstick Frying Pan/Skillet, 12 Inch - Sea Salt GrayRosanna Pasta Italiana Pasta Bowls Set of 4,White, 8.25

 

Pan Fried Fish Fillets

 My good friend George gave me some fresh Crappie fillets from Lake Chautauqua. So I decided to make these Pan Fried Fish Fillets.

George is an avid fisherman, he fishes the lake, and Allegheny River all year long. These were caught while George and his son were ice fishing this year.

Crappie is a North American freshwater fish in the sunfish family. Crappies are known to be one of the best-tasting freshwater fish, because of their diet.

I would have normally broiled these fillets, but George suggested; trying them pan-fried. So here is how I pan-fried these fillets to perfection.

These fillets were very easy to make and so delicious, served with a wedge of lemon and rice to make a great meal. If you don't have a friend like George, just use your favorite fresh fish fillets.

Pan Fried Fish Fillets: Ingredients

• 1 lb. of your favorite fish fillets
• 1 cup of McCormick Fish-n-Chips Seafood Batter Mix
• 2/3 cup of water
• Vegetable oil
• 1 fresh lemon cut into wedges
• Your favorite rice or French fries

Pan Fried Fish Fillets: Instructions

1. Pour about 1/4 inch of oil into a 10 or 12-inch fry pan, and heat oil to 375 degrees on medium heat
2. Mix 1 cup of McCormick batter with the water
3. Once the oil is hot, dip the fillets and coat them with the batter
4. Add them to the pan (I add 3 fillets at a time) 
5. Fry for 3 to 5 minutes per side until fillets are golden brown.

You might also like my Fish Broiled Cajun Style

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Fish Broiled Cajun Style

As always thanks for stopping by and I hope you enjoy it.

Golden Dipt Mix Batter Beer Seafood Mix 10 Oz Pack of 3Lodge Cast Iron Deep Skillet, 12 inch