Wishing everyone a wonderful Labor Day Weekend - hopefully we will be catching a few Savannah blue crab, enjoying some limoncello and catching some rays.
Showing posts with label to eat. Show all posts
Showing posts with label to eat. Show all posts
Friday, August 31, 2012
Thursday, February 19, 2009
Maryland Crabcake Recipe
Just wanted to pass along a great recipe from the Buckhead Life Restaurant Group in Atlanta...I think I might try this tonight! A friend of mine tried the recipe and said it was amazing!
Maryland Crab Cakes
4 oz Jumbo Lump Crab Meat
1/2 Cup Lemon Aioli, see recipe
1 Tbsp. Celery, Diced
1 Tbsp. Onion, Diced
1 Tbsp. Butter
1/2 Cup Panko (Japanese Bread Crumbs)
Kosher Salt and Fresh Ground Black Pepper (to taste)
1 In a small frying pan, melt half of the butter over medium heat and sweat the onions and
celery. They should be cooked until translucent but not browned. Cool the onions and celery.
2 In a small mixing bowl add the crab meat, 1/2 of the lemon aioli, celery, onions, salt and pepper
(to taste).
3 Gradually mix while being careful not to break the crab lumps too much.
4 Sprinkle about half of the panko and mix thoroughly. You may need to add more to help bind
the mixture and hold your cakes together.
5 Adjust seasoning to taste with more salt and pepper if desired.
6 Form the mixture into about three ounce portions and form into round cakes.
7 Use the remaining panko to roll the cakes in. This will form a crust.
8 Heat a small frying pan on medium heat. Add the remaining butter and the crab cakes to
brown slowly. When the cake is crispy and golden brown on one side flip the cakes and brown
the opposite side.
9 Serve on a small plate with a dollop of lemon aioli on top.
Optional garnish suggestions: Grilled lemon slices or lemon zest, cilantro sprig or chives
Lemon Aioli
1/2 Cup Hellman’s Mayonnaise
1 Tbsp. Lemon Juice, fresh squeezed
1/2 tsp. Cayenne Pepper
Zest of 1 Lemon, Chopped
1 tsp. Fresh Garlic, Minced
1 tsp. Salt (added to taste)
In a small mixing bowl, mix all ingredients together and add salt and
cayenne pepper at the end to taste.
4 oz Jumbo Lump Crab Meat
1/2 Cup Lemon Aioli, see recipe
1 Tbsp. Celery, Diced
1 Tbsp. Onion, Diced
1 Tbsp. Butter
1/2 Cup Panko (Japanese Bread Crumbs)
Kosher Salt and Fresh Ground Black Pepper (to taste)
1 In a small frying pan, melt half of the butter over medium heat and sweat the onions and
celery. They should be cooked until translucent but not browned. Cool the onions and celery.
2 In a small mixing bowl add the crab meat, 1/2 of the lemon aioli, celery, onions, salt and pepper
(to taste).
3 Gradually mix while being careful not to break the crab lumps too much.
4 Sprinkle about half of the panko and mix thoroughly. You may need to add more to help bind
the mixture and hold your cakes together.
5 Adjust seasoning to taste with more salt and pepper if desired.
6 Form the mixture into about three ounce portions and form into round cakes.
7 Use the remaining panko to roll the cakes in. This will form a crust.
8 Heat a small frying pan on medium heat. Add the remaining butter and the crab cakes to
brown slowly. When the cake is crispy and golden brown on one side flip the cakes and brown
the opposite side.
9 Serve on a small plate with a dollop of lemon aioli on top.
Optional garnish suggestions: Grilled lemon slices or lemon zest, cilantro sprig or chives
Lemon Aioli
1/2 Cup Hellman’s Mayonnaise
1 Tbsp. Lemon Juice, fresh squeezed
1/2 tsp. Cayenne Pepper
Zest of 1 Lemon, Chopped
1 tsp. Fresh Garlic, Minced
1 tsp. Salt (added to taste)
In a small mixing bowl, mix all ingredients together and add salt and
cayenne pepper at the end to taste.
Thursday, February 5, 2009
Creamy Chicken Enchiladas
We made this for dinner last night and it was fabulous!
Creamy Chicken Enchiladas
Ingredients:
1 tbsp butter
1 med onion chopped
1 4-oz can chopped green chiles, drained
1 8-oz package cream cheese, softened and cut up (may use light if desired)
3-1/2 cups cooked chicken, chopped or shredded (about 1lb pre-cooked wt) - or buy roasted chicken
16 oz shredded Monterey Jack cheese
1-1/2 to 2 cups whipping cream (may use half-and-half if desired)
10 10-inch flour tortillas
Directions:
Preheat oven to 350 degrees
Melt butter in skillet and saute onions for 5 minutes
Add chiles, saute for 1 minute
Stir in cream cheese and chicken, stirring constantly until cheese melts
Spoon 2-3 tbsp chicken n center of each tortilla, roll and place seam side down into lightly greased baking dish
Sprinkle cheese on top and drizzle with cream
Bake for 45 minutes (may cover with foil until final 10-15 min. to keep cheese soft)
Creamy Chicken Enchiladas
Ingredients:
1 tbsp butter
1 med onion chopped
1 4-oz can chopped green chiles, drained
1 8-oz package cream cheese, softened and cut up (may use light if desired)
3-1/2 cups cooked chicken, chopped or shredded (about 1lb pre-cooked wt) - or buy roasted chicken
16 oz shredded Monterey Jack cheese
1-1/2 to 2 cups whipping cream (may use half-and-half if desired)
10 10-inch flour tortillas
Directions:
Preheat oven to 350 degrees
Melt butter in skillet and saute onions for 5 minutes
Add chiles, saute for 1 minute
Stir in cream cheese and chicken, stirring constantly until cheese melts
Spoon 2-3 tbsp chicken n center of each tortilla, roll and place seam side down into lightly greased baking dish
Sprinkle cheese on top and drizzle with cream
Bake for 45 minutes (may cover with foil until final 10-15 min. to keep cheese soft)
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