Friday, December 24, 2010
Could it be
Tuesday, January 12, 2010
Crab Stuffed Portobello Mushrooms with Roasted Red Pepper Sauce
Finally the day has arrived that I am posting a new recipe! My life has been so busy over the past few months, I am so sorry... Please remember that my recipes are like variations of recipes that I kind of make up and find. I usually make it my own by changing most things about it. I change the amounts, flavors, ingredients and I never measure unless it needs to be specific. All of my recipes can be altered and if you have any questions just ask! Maybe you can recommend something to me. One of my rules... Approach love and cooking with a reckless abandon! Just go for it!
Sunday, December 6, 2009
Wednesday, October 21, 2009
Mango Tango
Tuesday, October 20, 2009
Crab Cakes
12 oz. crabmeat The better quality, the better the crab cake.
1 sleeve of butter crackers such as Ritz, or panko bread crumbs if you like
2 tsp. hot sauce, Louisiana or tabasco any is fine...
1/2 C. mayo
1/4 C. chopped parsley, flat leaf or italian
1/4 C. chopped red pepper
1/4 C. chopped green pepper
1/4 C. chopped shallots/or yellow onion
1 T. old bay seasoning
pinch of cayenne
salt + pepper to taste
1 egg
EVOO
Lemon juice
The Procedure
Begin by chopping all of your veggies
Chop Red pepper, Green pepper, Shallots, and Parsley (finely)
Seperate Parsley from the Peppers and Shallots.
Also take a full sleve of ritz crackers and crush finely in the packet or put all of the crackers in a ziplock bag and pound them so you have crumbs. Leave in bag.
Saute peppers and shallots in EVOO (Just a drizzle) for about 3 minutes, you want everything to still be firm but just softer. Remove and set aside and begin to let cool.
In a mixing bowl add the crab, and begin with just 1/2 of the mayo. Then add crumbs, hot sauce, parsley, sauteed peppers and shallots, old bay, cayenne, use a silicone spatula or something non stick and fold all of the ingredients until well mixed. If you have to add more mayo use the rest of the mayo at this time. Taste it... See how it measures up on flavor then add salt & pepper or more old bay, or what ever you like. Then add a teaspoon of lemon juice fresh or not, if you use fresh add the zest into the crab mixture. Yummy! The mayo is going to add flavor of course but also helps your patties stay formed. If you need more, add more than what I suggest. If you add too much by accident, just add more crumbs!
So once you have the crab mixture to taste add the beaten egg to bind it all and begin making your cakes. You can make any size cakes you like, after forming cakes, place them in fridge for about an hour to cool.
When ready to cook heat a non stick pan on Medium with a bit of EVOO to coat pan. Put in cakes when heated and ready and sautee on each side for about 4 minutes each.