Best Backfin Crab Cakes
Ingredients:
2 large eggs, beaten
2 tablespoons parsley flakes
2 teaspoons Old Bay Seasoning
2 teaspoons French's mustard
2 teaspoons dry mustard
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
2 pounds jumbo lump crab meat
4 tablespoons Miracle Whip salad dressing
cracker crumbs
Preparation Instructions:
Beat eggs. Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice and salt and pepper. Combine with crab meat and Miracle Whip. Shape into 12 balls and roll in cracker crumbs. Fry in oil or broil in 375 degree oven for 20 minutes. Serves 6.
» This recipe was runner-up at the Coast Day 1997 Crab Cook-Off. The award went to Char Ann Smith of Bishopville, Maryland.
Did you know?
"Chesapeake" is a Susquehanock word meaning "great shellfish bay."
"It was absolutely scrumptious. Crabcakes for dinner on Friday, breakfast and lunch on Saturday. We were in bliss."
Constance C., Michigan
Recipe Courtesy Of The Crab Place
Saturday, July 12, 2008
Thursday, April 24, 2008
Salsa Burgers Ala Bernice
The weather is getting nice so my wife barbecued today,Bernice came up with this gem,enjoy...
What You'll Need:
A BBQ grill of course we used a gas grill(any grill will do)
Tongs(spatula)
Food processor
And an Appetite
Ingredients:
2 Lbs Ground Beef Chuck
Avocado(we used the dark ones Mexican?)
handful fresh basil no stems
Half handful fresh Italian parsley
1 tsp. Kosher salt
1/2 tsp. fresh ground black pepper
Tbsp. Olive oil
1/3 cup Mexican style grated cheese
Sour Cream
Salsa(we used mild I like the hot)
Burger Rolls
Step One:
In a food processor place the basil and parsley pulse until chopped not pureed.
add the salt,pepper and olive oil while pulsing.
Step 2:
Combine parley,basil and cheese with the ground beef make into burgers The burger sizes that you prefer.
Step 3:
Grill burgers over medium high heat for at least three minutes on each side,allow proper cooking time to you taste(Rare, Medium or well done).
Step 4:
Halve,pit and deskin the avocado...Slice the avacado in thin slices.
Toast the Hamburger buns.
Step 5:
Build the burger,we added a dollop of salsa then avocado followed by another dollop of sour cream and a little bit more salt and pepper to taste.
We had a side of B&M Beans with bacon...
What You'll Need:
A BBQ grill of course we used a gas grill(any grill will do)
Tongs(spatula)
Food processor
And an Appetite
Ingredients:
2 Lbs Ground Beef Chuck
Avocado(we used the dark ones Mexican?)
handful fresh basil no stems
Half handful fresh Italian parsley
1 tsp. Kosher salt
1/2 tsp. fresh ground black pepper
Tbsp. Olive oil
1/3 cup Mexican style grated cheese
Sour Cream
Salsa(we used mild I like the hot)
Burger Rolls
Step One:
In a food processor place the basil and parsley pulse until chopped not pureed.
add the salt,pepper and olive oil while pulsing.
Step 2:
Combine parley,basil and cheese with the ground beef make into burgers The burger sizes that you prefer.
Step 3:
Grill burgers over medium high heat for at least three minutes on each side,allow proper cooking time to you taste(Rare, Medium or well done).
Step 4:
Halve,pit and deskin the avocado...Slice the avacado in thin slices.
Toast the Hamburger buns.
Step 5:
Build the burger,we added a dollop of salsa then avocado followed by another dollop of sour cream and a little bit more salt and pepper to taste.
We had a side of B&M Beans with bacon...
Friday, April 4, 2008
Old Point Comfort She-Crab Soup
Old Point Comfort She-Crab Soup
Ingredients:
2 tablespoons butter
1 tablespoon all-purpose flour
1 quart milk
1 pound backfin crab meat
5 drops onion juice
1/4 teaspoon mace
1/4 teaspoon pepper
1 lemon, grated rind only
1/2 teaspoon salt
4 tablespoons dry sherry
1/4 pint heavy cream, whipped
Preparation Instructions:
In the top of double boiler, melt butter and blend with flour until smooth. While stirring constantly, slowly add the milk. Then add crab meat, onion juice, mace, pepper, lemon rind and salt, and cook over low heat for 20 minutes. Serve in warm cups with one tablespoon of sherry and a topping of whipped cream. Serves 6.
compliments of the crab place
Ingredients:
2 tablespoons butter
1 tablespoon all-purpose flour
1 quart milk
1 pound backfin crab meat
5 drops onion juice
1/4 teaspoon mace
1/4 teaspoon pepper
1 lemon, grated rind only
1/2 teaspoon salt
4 tablespoons dry sherry
1/4 pint heavy cream, whipped
Preparation Instructions:
In the top of double boiler, melt butter and blend with flour until smooth. While stirring constantly, slowly add the milk. Then add crab meat, onion juice, mace, pepper, lemon rind and salt, and cook over low heat for 20 minutes. Serve in warm cups with one tablespoon of sherry and a topping of whipped cream. Serves 6.
compliments of the crab place
Saturday, February 9, 2008
Cornish Hens Bernice
You'll Need
Shallow Baking Pan
A Rack to place the hens on
Gallon sized zip lock bag
small sauté pan
Ingredients:
2 Cornish hens
1/2 quart buttermilk
2 tbsp.Emeril's Parmesan Garlic bread rub
1tbsp.Fresh Ground Black pepper
2-4 tbsps.Extra virgin Olive Oil
16.0z sliced mushrooms
1 large shallot
2 cups white/wild rice mix
Kosher salt to taste
2 tbsps chopped Italian parsley
1/2 cup Marsala wine
1/2 cup Light red wine(I used Sirah)
1/3 cup unsalted butter
Step One:
Remove gut bag from hens,Rinse the hens...set aside
In the gallon sized bag add the butter milk,Parmesan garlic powder 1 tblsp ground black pepper.
Shake bad to mix thoroughly add the hens to the bag and seal the bag making sure the marinade gets into the hens cavities.
Marinate the hens for twelve hours then turn the bag and marinate the hens for another twelve hours(one day in total turning just once)
Step 2:
In a small saute pan
Saute mushrooms in 2 tbsps of olive oil salt and pepper,add more oil if needed,sauté the mushrooms for about 5 to 9 minutes or until soft.Add shallots,sweat the shallots for five minutes or until they are translucent,add Marsalla and stir 2 to 3 minutes more add butter and parsley.
When butter melts remove the mushrooms from the heat.
Step 3:
Prepare the white/wild rice,then combine the rice and mushrooms together,place in a covered bowl in refrigerator until the hens are done marinating
Step 4:
Preheat oven to 350 degrees
After the hens are done marinating,remove them from bag drain off marinade and stuff the rice and mushroom into the hens cavities place hens on a rack in a shallow pan.Add 1/2 cup of water into the pan.
Bake at 350 degrees for 1 to 1 and 1/2 hours when the hens turn golden brown sprinkle the Sirah(light red wine) over the hens and bake the hens an additional ten minutes.
Allow the hens to cool approximately 20 minutes before carving them...
Shallow Baking Pan
A Rack to place the hens on
Gallon sized zip lock bag
small sauté pan
Ingredients:
2 Cornish hens
1/2 quart buttermilk
2 tbsp.Emeril's Parmesan Garlic bread rub
1tbsp.Fresh Ground Black pepper
2-4 tbsps.Extra virgin Olive Oil
16.0z sliced mushrooms
1 large shallot
2 cups white/wild rice mix
Kosher salt to taste
2 tbsps chopped Italian parsley
1/2 cup Marsala wine
1/2 cup Light red wine(I used Sirah)
1/3 cup unsalted butter
Step One:
Remove gut bag from hens,Rinse the hens...set aside
In the gallon sized bag add the butter milk,Parmesan garlic powder 1 tblsp ground black pepper.
Shake bad to mix thoroughly add the hens to the bag and seal the bag making sure the marinade gets into the hens cavities.
Marinate the hens for twelve hours then turn the bag and marinate the hens for another twelve hours(one day in total turning just once)
Step 2:
In a small saute pan
Saute mushrooms in 2 tbsps of olive oil salt and pepper,add more oil if needed,sauté the mushrooms for about 5 to 9 minutes or until soft.Add shallots,sweat the shallots for five minutes or until they are translucent,add Marsalla and stir 2 to 3 minutes more add butter and parsley.
When butter melts remove the mushrooms from the heat.
Step 3:
Prepare the white/wild rice,then combine the rice and mushrooms together,place in a covered bowl in refrigerator until the hens are done marinating
Step 4:
Preheat oven to 350 degrees
After the hens are done marinating,remove them from bag drain off marinade and stuff the rice and mushroom into the hens cavities place hens on a rack in a shallow pan.Add 1/2 cup of water into the pan.
Bake at 350 degrees for 1 to 1 and 1/2 hours when the hens turn golden brown sprinkle the Sirah(light red wine) over the hens and bake the hens an additional ten minutes.
Allow the hens to cool approximately 20 minutes before carving them...
Wednesday, January 23, 2008
Crock Pot Ribs
Made In A Five Quart Crockpot:
Ingredients:
2 rack of ribs 6-7 lbs total
Two large onions sliced.
two cans beer.
emerils original essence.
olive oil.
2 bottles Jack Daniels BBQ sauce.
whole peppercorns.
Two Bay Leaves
Step1:
Layer the sliced onions on the bottom of the crock.
Two cans of beer over the top of the onions.
sprinkle some peppercorns(to you taste)I usually use about a tbsp.
add bay leaves
Turn crock on highest setting uncovered helps the beer cook down a little. while doing step 2.
Step 2:
While the crock is getting hot.
Rub the ribs with the olive oil (I use extra virgin)
Then rub in the Emeril's original essence,caution it can be very spicy.I use just enough to give the ribs a little color.
Let the ribs sit for an hour or longer the longer the better.(could be prepped the night before)
Place the ribs in the crock in layers if more than one rack or they needed to be cut down to fit in the crock.
As you layer them pour copious amounts of BBQ sauce over the layers,use Both Bottles Up completely.
You may or may not have to add more beer or water to the pot.I usually use enough fluid(beer )To almost cover the ribs,about a little over three quarters of the crock.
Cover the crock and let em cook...
Cooking Time:
Depending if you want to slow cook(low heat)
Low heat I'd say five to six hours.
High Heat I'd say three or four hours.
It all depends on your crock I'd guess...
A summer treat in winter without the hastle of cleaning your grill,or freezing your nards off in winter.
__________________
Ingredients:
2 rack of ribs 6-7 lbs total
Two large onions sliced.
two cans beer.
emerils original essence.
olive oil.
2 bottles Jack Daniels BBQ sauce.
whole peppercorns.
Two Bay Leaves
Step1:
Layer the sliced onions on the bottom of the crock.
Two cans of beer over the top of the onions.
sprinkle some peppercorns(to you taste)I usually use about a tbsp.
add bay leaves
Turn crock on highest setting uncovered helps the beer cook down a little. while doing step 2.
Step 2:
While the crock is getting hot.
Rub the ribs with the olive oil (I use extra virgin)
Then rub in the Emeril's original essence,caution it can be very spicy.I use just enough to give the ribs a little color.
Let the ribs sit for an hour or longer the longer the better.(could be prepped the night before)
Place the ribs in the crock in layers if more than one rack or they needed to be cut down to fit in the crock.
As you layer them pour copious amounts of BBQ sauce over the layers,use Both Bottles Up completely.
You may or may not have to add more beer or water to the pot.I usually use enough fluid(beer )To almost cover the ribs,about a little over three quarters of the crock.
Cover the crock and let em cook...
Cooking Time:
Depending if you want to slow cook(low heat)
Low heat I'd say five to six hours.
High Heat I'd say three or four hours.
It all depends on your crock I'd guess...
A summer treat in winter without the hastle of cleaning your grill,or freezing your nards off in winter.
__________________
Thursday, January 17, 2008
Crock Pot Italian Pot Roast
Well my wife's working so I decided to make an Italian pot roast,it's easy to do but a bit of prep work is needed.
You'll Need:
A five quart crock pot
A large pot
Tongs(heavy duty)For turning the meat.
Ingredients:
4 lbs select beef round rump roast(look for good marbling)
1)750ml Bottle Of Hearty Burgundy(I used Galo's)
3) 14.05 oz. cans of Contadina diced tomato's(Burgundy and olive oil-Italian herb and roasted garlic)Hey it was on sale...
1)6.0z can tomato paste
1)8.oz can Tomato sauce(roasted garlic flavored)
1 medium onion
1 medium shallot
1 green bell pepper
1 medium sized leek(about two.0z in total)
4 oz. sliced carrots
4)cloves of garlic
1)6.0z package of button mushrooms
2 tbsp. Italian Herb blend(I used Emerils Italian Essence)
ground black pepper
Kosher salt
pinch of Cayenne
First step:
Prep your vegetables,I used pre-sliced carrots to avoid the hassle of slicing them etc.
Mince the garlic onion and shallot,set aside
clean and slice the celery thinly.
Prepare leek if not you can get sand in your sauce.,I like to remove the root ends and cut the large green leafy parts at the top off.This leaves the remaining white piece of the leek left over.
Slice the leek length wise top to bottom in strips.Cut the leeks cross wise in three or for sections depending on size of the leek.Place the leeks into a large bowl of cold water.This allows the sand to fall to the bottom of the bowl as the leek soaks.
set,allow the leeks to sit in the water for a few minutes.gently shake the leeks in the water,drain the leeks on paper towels.after they are drained chop them coarsely and set them aside.
Second step:
Searing the roast:
In a large pot add about two to three tbsp of olive oil,put pot on high heat.
Just as the oil begins to smoke add the roast,sear the meat on all sides of the roast.It may look like the pan is burning it's not.
When the meat is seared remove from pot and place into the crock pot.
lower the heat to medium add the onions,shallots and leeks into the same pot as the roast was in.Sauté them until they are translucent,add the green peppers and cook for a few more minutes,add them to the crock with the pot roast
Third step:
De glazing the pot:
Bring the pot to high heat again allowing it smoke lightly as it begins to smoke carefully add the whole bottle of Burgundy wine.Scrape the bottom of the pan with a whisk (spoon) etc. as the wine added,scraping all the caramelized stuff of the bottom of the pot.
Add the tomato paste,tomato sauce,pinch of cayenne,salt and pepper.Continue to stir the pot until the paste incorporates into the wine add the three cans of diced tomato's.After the alcohol cooks out of the sauce place over the pot roast and vegetables
Final step:
Cook in crock pot on high for about 3 to 4 hours add carrots and mushrooms half way through cooking time.The meat should pull apart rather easily.Cooking times vary for crocks.
So check it frequently as to not overcook the meat.Serve with pasta and Italian Bread.
You'll Need:
A five quart crock pot
A large pot
Tongs(heavy duty)For turning the meat.
Ingredients:
4 lbs select beef round rump roast(look for good marbling)
1)750ml Bottle Of Hearty Burgundy(I used Galo's)
3) 14.05 oz. cans of Contadina diced tomato's(Burgundy and olive oil-Italian herb and roasted garlic)Hey it was on sale...
1)6.0z can tomato paste
1)8.oz can Tomato sauce(roasted garlic flavored)
1 medium onion
1 medium shallot
1 green bell pepper
1 medium sized leek(about two.0z in total)
4 oz. sliced carrots
4)cloves of garlic
1)6.0z package of button mushrooms
2 tbsp. Italian Herb blend(I used Emerils Italian Essence)
ground black pepper
Kosher salt
pinch of Cayenne
First step:
Prep your vegetables,I used pre-sliced carrots to avoid the hassle of slicing them etc.
Mince the garlic onion and shallot,set aside
clean and slice the celery thinly.
Prepare leek if not you can get sand in your sauce.,I like to remove the root ends and cut the large green leafy parts at the top off.This leaves the remaining white piece of the leek left over.
Slice the leek length wise top to bottom in strips.Cut the leeks cross wise in three or for sections depending on size of the leek.Place the leeks into a large bowl of cold water.This allows the sand to fall to the bottom of the bowl as the leek soaks.
set,allow the leeks to sit in the water for a few minutes.gently shake the leeks in the water,drain the leeks on paper towels.after they are drained chop them coarsely and set them aside.
Second step:
Searing the roast:
In a large pot add about two to three tbsp of olive oil,put pot on high heat.
Just as the oil begins to smoke add the roast,sear the meat on all sides of the roast.It may look like the pan is burning it's not.
When the meat is seared remove from pot and place into the crock pot.
lower the heat to medium add the onions,shallots and leeks into the same pot as the roast was in.Sauté them until they are translucent,add the green peppers and cook for a few more minutes,add them to the crock with the pot roast
Third step:
De glazing the pot:
Bring the pot to high heat again allowing it smoke lightly as it begins to smoke carefully add the whole bottle of Burgundy wine.Scrape the bottom of the pan with a whisk (spoon) etc. as the wine added,scraping all the caramelized stuff of the bottom of the pot.
Add the tomato paste,tomato sauce,pinch of cayenne,salt and pepper.Continue to stir the pot until the paste incorporates into the wine add the three cans of diced tomato's.After the alcohol cooks out of the sauce place over the pot roast and vegetables
Final step:
Cook in crock pot on high for about 3 to 4 hours add carrots and mushrooms half way through cooking time.The meat should pull apart rather easily.Cooking times vary for crocks.
So check it frequently as to not overcook the meat.Serve with pasta and Italian Bread.
Thursday, January 10, 2008
Waste Not want Not Chicken Noodle Soup
Well we had roasted a whole chicken a few days ago and we always save the bones and carcass for making stock.Since the fridge was again over crowded we decided to make soup.What we found was.
A cup of crushed canned tomato's,a bunch of celery on it's last legs(not rotten),
one large chicken breast,a container of creamed corn about a cup,half a bag of carrots.So what the heck we made soup out of it.
Ingredients For The Stock:
5 quart stock pot or larger
1 cup canned tomato's
1 small can tomato sauce
carcass and bones from large cooked roasted chicken.
1 large shallot
2 medium onions
1 head of garlic
1 bunch of celery(it had wilted in this case,you can use fresh 2 or three stalks)
1 can chicken broth
1 bay leaf
Worcestershire sauce
Tabasco sauce
2 carrots
salt
pepper
4 quarts of water
Directions:
Add all the chicken bones and carcass into the pot.
Add the water and one can of broth.
add bay leaf
No need to peel the onions,shallots,garlic or carrots as they will be disposed of anyway.Just halve the onions and shallots and throw into pot.
Clean and wash the celery and carrots chop into large pieces throw them into pot.
Add Worcestershire sauce I used about ten good splashes
add cup canned tomato's
add small can of tomato sauce
add Tabasco sauce I used about four good shots of it.
Salt about a tbsp. of Kosher
Pepper fresh ground four or five turns of the mill.
Bring to a boil then reduce heat to a simmer cook at a simmer until stock is reduced by half.
When it's reduced by half strain the remaining stock through a colander into another pot.Discard the vegetables and bones.
Ingredients for the soup:
1 Large chicken breast
2 carrots
2 stalks celery(fresh)
2 or 3 cups frozen peas
1 cup creamed corn
8 0z. rotini pasta
Directions:
Remove skin and bone from the chicken breast.
cut remaining breast meat into bite sized pieces.
wash and peel carrots cut into bite size pieces.
wash and cut celery into bite sized pieces.
place the ingredients into the pot of stock.
cook over medium heat until the carrots are par cooked.
add in pasta bring to a boil until pasta is cooked stirring frequently so pasta doesn't stick together.
Once pasta is cooked it's ready to serve.
Note:
You may have to add more broth as the pasta may drink up some of the stock...
A cup of crushed canned tomato's,a bunch of celery on it's last legs(not rotten),
one large chicken breast,a container of creamed corn about a cup,half a bag of carrots.So what the heck we made soup out of it.
Ingredients For The Stock:
5 quart stock pot or larger
1 cup canned tomato's
1 small can tomato sauce
carcass and bones from large cooked roasted chicken.
1 large shallot
2 medium onions
1 head of garlic
1 bunch of celery(it had wilted in this case,you can use fresh 2 or three stalks)
1 can chicken broth
1 bay leaf
Worcestershire sauce
Tabasco sauce
2 carrots
salt
pepper
4 quarts of water
Directions:
Add all the chicken bones and carcass into the pot.
Add the water and one can of broth.
add bay leaf
No need to peel the onions,shallots,garlic or carrots as they will be disposed of anyway.Just halve the onions and shallots and throw into pot.
Clean and wash the celery and carrots chop into large pieces throw them into pot.
Add Worcestershire sauce I used about ten good splashes
add cup canned tomato's
add small can of tomato sauce
add Tabasco sauce I used about four good shots of it.
Salt about a tbsp. of Kosher
Pepper fresh ground four or five turns of the mill.
Bring to a boil then reduce heat to a simmer cook at a simmer until stock is reduced by half.
When it's reduced by half strain the remaining stock through a colander into another pot.Discard the vegetables and bones.
Ingredients for the soup:
1 Large chicken breast
2 carrots
2 stalks celery(fresh)
2 or 3 cups frozen peas
1 cup creamed corn
8 0z. rotini pasta
Directions:
Remove skin and bone from the chicken breast.
cut remaining breast meat into bite sized pieces.
wash and peel carrots cut into bite size pieces.
wash and cut celery into bite sized pieces.
place the ingredients into the pot of stock.
cook over medium heat until the carrots are par cooked.
add in pasta bring to a boil until pasta is cooked stirring frequently so pasta doesn't stick together.
Once pasta is cooked it's ready to serve.
Note:
You may have to add more broth as the pasta may drink up some of the stock...
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