Crab Cake and Rémoulade Sauce with a Side of Broccoli & Baby Spinach Sauteed in Garlic

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Want to try something new? Make your own crab cakes and rémoulade sauce with a side of broccoli and baby spinach sautéed in garlic.

Ingredients

Crab cakes:

  • 2 tablespoons finely chopped fresh chivesScreenHunter_293 Jan. 20 18.33
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 large egg
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 tablespoon olive oil, divided 

Rémoulade:

  • 1/4 cup canola-based mayonnaise
  • 1 tablespoon chopped shallots (use Ulu knife)
  • 1 1/2 tablespoons capers, drained and chopped
  • 2 teaspoons Creole mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground red pepper

Preparation

  1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
  2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
  3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
  4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

Sauteed Broccoli and Spinach in Garlic and Olive Oil ScreenHunter_290 Jan. 20 18.27

  • Broccoli, cut into small florets
  • 2 teaspoons olive oil
  • 2 tablespoons minced garlic
  • Baby spinach

 Heat oil and minced garlic until light brown. Add broccoli florets for several minutes. Add spinach and cover until wilted.

 

Use Your Skillet Skills to Make Shrimp and Grits

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Have you ever had shrimp and grits? If not, this easy recipe may tempt you into give it a try.ScreenHunter_282 Jan. 15 15.23

Ingredients

  • 4 cups water
  • Salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter andIMG_9042 IMG_1161cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Use your Ulu knife to add chopped bacon, lemon juice, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Recipe courtesy Martha Nesbit; Photography Credit of Shrimp and Ulu Knife: Christine Gonzales; Shrimp and Grits : André Baranowski

Love Bacon? Try Oysters Kilpatrick!

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Do you love bacon? Then you have to try this quick and easy recipe for oysters Kilpatrick!ScreenHunter_280 Jan. 11 13.32

Ingredients

  • 6 fresh oysters, shucked, shells and juices reserved
  • Panko crumbs
  • 2 rashers streaky bacon, rind removed, finely chopped
  • ½ tsp Tabasco
  • 1 tsp Worcestershire sauce
  • 1 tbsp butter

Preparation method

  • For the oysters Kilpatrick, fry the chopped bacon over a medium-low heat until the fat begins to melt and the bacon is IMG_8899golden-brown.
  • Add the Panko crumbs into frying pan and mix with the bacon until thoroughly combined. Transfer half the crumbs to a small mixing bowl.
  • Add the Tabasco and Worcestershire sauce to the remaining crumbs in the frying pan. Mix until the crumbs come together.
  • Place the oyster shells onto the baking tray. Place teaspoonfuls of the Tabasco crumb mixture onto each empty oyster shell and top with a cooked oyster.
  • Sprinkle the oysters Kilpatrick liberally with the reserved bacon and Panko crumbs. Dot each oyster with ½ teaspoon of butter.
  • Place the baking tray with all six oysters under a hot grill for 1-2 minutes until golden brown and bubbling.
  • Place the oysters on a serving dish that has been liberally sprinkled with salt and serve immediately.

Get Creative With Garlic Naan Bread Pizzas

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Pizza with a purpose! It’s fresh, crunchy, and healthy – a great way to start the new year! 

Made this one a veggie, but you can add any toppings you like. IMG_1514

Ingredients

  • Tandoor Garlic Naan Bread
  • Mango Chutney
  • Sweet Onion
  • Sundried Tomatoes
  • Bell pepper
  • Sweet and hot peppers
  • Mozzarella cheese and Mexican four cheeses
  • A dusting of curry powder, cinnamon, basil, cumin, garlic salt, and dried parsley

Chop vegetables using your Ulu knife. Cook naan garlic bread and chopped vegetables for 20 minutes in an oven set at 350 degrees.  Remove and add the mozzarella cheese, return to oven for another 10 minutes.

Remove, top with a dusting of parmesan cheese and hot pepper flakes, and serve hot. Bon Appetit!

Gonzo’s Fried Oysters

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ScreenHunter_268 Jan. 02 11.04Try fried oysters Gonzo-style. Simple, easy to make, and delicious!

  • Prepare oysters by carefully shucking a dozen using oyster shucking knife and shucking board.
  • Heat deep fryer to 375 degrees F (190 degrees C).
  • Combine flour, Tony Chachere’s Creole Seasoning (or see list of spices below for your own seasoning mix), salt and black pepper.  Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
  • Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.

Ingredients

  • 1 cup buttermilk
  • 1 tablespoon Essence, plus 1 tablespoon
  • 16 freshly shucked oysters, about 1 pint, drainedIMG_8902
  • 1/2 cup masa harina
  • 1/2 cup  all-purpose flour
  • 4 cups vegetable oil, for frying
  • 2 tablespoons of Tony Chachere’s Creole Seasoning or to taste.

Other option – switch out Chachere’s seasoning for these ingredients:

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1  tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme