Tag Archives: seafood

Crab Cakes

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  • olive oil
  • 2 scallions
  • 1/2 cup red pepper
  • 1 cup panko
  • 1 egg, beaten
  • 2 tbsp. milk
  • 1 tsp. Worcestershire sauce
  • 2 tsp. dijon mustard
  • 1 tbsp. lemon juice
  • 1/2 tsp. Old Bay seasoning
  • hot sauce
  • 1 lb. lump crab claw meat
  • salt and pepper

Heat olive oil, add scallions and red peppers and cook about 2 minutes (until soft). Cool slightly. Mix 1/2 cup panko, egg, milk in small bowl. In another bowl, whisk Worcestershire, mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion/red pepper mixture, salt and pepper. Shape into patties and refrigerate 30 minutes. Cover crab cakes with remaining 1/2 cup panko. Heat olive oil over medium-high heat. Mist crab cakes with cooking spray and cook 3-4 minutes. Spray the tops, flip and cook another 3-4 minutes.

Hot Honey Shrimp

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  • 1 tablespoon honey
  • ⅛ teaspoon cayenne
  • ¼ teaspoon grated lime zest
  • ¼ teaspoon freshly grated ginger
  • 1 garlic clove, grated on a Microplane or finely minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound cleaned extra-large shrimp, patted very dry with paper towels
  • 1 tablespoon very cold butter, cubed
  • Lime wedges, for serving
  • 1 jalapeño, halved, seeded and very thinly sliced, for serving
  • 1 tablespoon chives or scallion greens, finely chopped, for serving
  1. Heat oven to 500 degrees.
  2. In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt and pepper. Toss in shrimp to coat.
  3. Spread shrimp on a large rimmed baking sheet and dot with butter. Roast until shrimp is pink and opaque, but before the edges have started to curl, about 5 minutes. Sprinkle generously with fresh lime juice and toss with jalapeños and chives or scallions. Serve with mayonnaise if you like.

 

Shrimp Pasta

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  • 1 pound large shrimp, peeled and deveined
  • 1 tsp. dried crushed red pepper flakes
  • 3 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 can diced tomatoes with juices
  • 1 cup dry white wine
  • 3 garlic cloves, chopped
  • 1/4 tsp. dried oregano leaves
  • 3 tbsp. chopped fresh flat-leaf parsley
  • 3 tbsp. chopped fresh basil

In a medium bowl, toss the shrimp with the red pepper flakes.  In a large, heavy skillet, heat the oil over a medium-high flame.  Add the shrimp and saute until just cooked through, about 2 minutes.  Using a slotted spoon, transfer the shrimp to a large plate and set aside.

Add the onion to the skillet and saute until translucent.  Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.  Return the shrimp to the tomato mixture and toss to coat.  Remove from the heat and stir in the parsley and basil.

Spoon the shrimp mixture over pasta.