1 lb. Maryland crabmeat – jumbo lump is best!
1 Tbsp dry mustard (or any mustard will do)
1 Tbsp Worcestershire sauce
1 Tbsp pepper
1 Tbsp Old Bay (optional)
½ Cup mayonnaise
Finely break up the saltines (e.g. in a plastic bag)
Mix all ingredients except the crabmeat
Remove excess liquid from crabmeat and mix in crab meat
In a frying pan, melt 1 Tbsp butter
Form crab cakes to desired size and add crab cakes to pan
Cook on a medium heat for 4-5 minutes per side or until golden brown
1 lb. Maryland crabmeat
1 chicken or beef bouillon cube
1 c. boiling water
1/4 c. finely chopped onions
¼ c. finely chopped mushrooms
¼ c. finely chopped celery (optional)
2 tbsp. flour
Parsley flakes for garnish (optional)
Old Bay seasoning to taste (not optional!!)
1 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
1/4 c. butter (I usually end up adding more butter and flour to thicken the soup)
1 qt. milk
1/4 c. sherry (I always use more of this!)
Dissolve bouillon cube in water or use 1 cup of chicken stock. In 4 quart saucepan, cook onion and mushrooms in butter until tender. Blend in flour and seasonings. To thicken the soup, I often have to add more flour and butter (roux). Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Stir in crabmeat and heat but do not boil. Garnish with parsley flakes before serving. Makes around 8 servings.
Recipe provided by Ken Kolodner
1-2 Tablespoons Red curry paste
14 ounces Unsweetened coconut milk
8 ounces Clam juice
1 1/4 pounds uncooked shrimp
1/3 cup Cilantro
1 large Lime, juiced and zested
1 cup Brown rice, uncooked
Prepare rice as directed on package
Peel/devein shrimp if needed; rinse and hold in refrigerator until needed.
Stir red curry paste in large skillet over med high until fragrant. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil till sauce thickens, about 7 min.
Add shrimp and cook till JUST done, about 3-4 min, or until they turn pink. Add cilantro and lime juice (optional--add zest for extra zip). Season with salt and pepper.
Place approx 1/2 c. scoop of rice in a bowl and serve shrimp sauce over. Sprinkle with additional cilantro for garnish, if desired.
Serves: 4 (Serving Size: 1/2 c. rice 1 c. sauce)
6 Tb. (3/4 stick) butter
2 whole chicken breasts (about 2 pounds) skinned, boned and halved
salt and pepper to taste
2 Tb. finely minced shallots
1 small garlic clove, finely minced
3 cups cleaned thinly sliced mushrooms, no stems
2 Tbs. fresh lemon juice
white pepper to taste
3/4 cup dry white wine
3/4 cup chicken stock
1 cup heavy cream
1. In a saute pan or heavy skillet over med-high heat, melt 4 Tbsp. of the butter. Add the chicken breasts, sprinkle with salt and pepper and saute for 3 to 5 minutes on each side, or until lightly browned. Remove to a dish ad set aside.
2. Reduce heat to mediuim and melt the remaining 2 Tbs. butter in the same pan. Add the shallots and garlic; cook until tender but not browned,.Add the mushrooms, lemon juice, and white pepper. Continue cooking until the mushroom liquid has almost completely evaporated.
3. Add the wine and chicken stock and continue cooking until the liquid has almost evaporated. Reduce the heat to medum-low, stir in the cream and cook uncovered or until the sauce begins to thicken.
4. Return the chicken breasts to the sauce to heat through. Place on a serving platter and spoon on the mushroom cream sauce.
CHICKEN BREASTS WITH MUSHROOMS AND COGNAC
Eliminate the lemon juice. In step 3, substitute 1/2 cup warmed Cognac for the wine and increase the stock to 1 cup. Garnish with sprigs of fresh parsley.
I like to serve over rice.
Recipe provided by Barb Milosevich