Lump Crab Cakes w/ Homemade Remoulade Sauce

The5786se crab cakes are a perfect, minimal filling and maximum crustacean, can be served with a side salad or french fries. The prep time is only about 10-12 minutes and cook time is only about 7-9!!! The remoulade sauce is the perfect complement!

 

 

What you will need:

1 can of premium LUMP crab meat (most cans are 16 ounces)
onion
1/3 cup of red bell peppers
1/3 cup of green peppers
2 tablespoons of chopped parsley
1 teaspoon of salt
1 teaspoon of pepper
1 1/2 teaspoon of Old Bay seasoning
1 teaspoon of paprika
1 egg, beaten
1/4 cup of panko bread crumbs
3 tablespoons of spicy mustard
1 tablespoon of lime juice
1 tablespoon of Worcestershire
2 tablespoons of unsalted butter

1. Mix all ingredients lightly. Try not to break the crabmeat up too much. Lightly fold the ingredients together. Form “cakes”, size according to preference.

2. Heat 2 tablespoons of butter in a skillet, cook crab cakes for 4 minutes on each side.

Remoulade Sauce

1/2 cup of mayonnaise
4 tablespoons of whole grain or horseradish mustard
2 teaspoons of tabasco sauce
Salt and Pepper
1 teaspoon of lemon juice
1 scallion minced

Mix well. Chill for about an hour.

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Easy Week Night Dinner – Stuffed Peppers

This is a perfect midweek quick and flavorful recipe. When picking peppers look for ones with flat bottoms. Many recipes will advise you to boil the peppers prior to baking them, I personally like the crunch. But if you would like softer peppers you can bring about 6 qt of water to a boil and add peppers for approximately 3-4 minutes.You can also make the rice the night before. Please allow rice to cool. You can do so by spreading on a baking sheet.

Prep

What you will need :

Yields 5 peppers

5 large bell peppers

2-3 boneless chicken breast (pounded evenly)

1 cup of cooked rice

1 medium onion (chopped)

1-2 cloves of garlic (minced)

1 can of diced tomatoes

3-4 sprigs of fresh thyme (take thyme off sprigs)

1/4 cup of chopped basil

1/4 cup of chopped parsley

2 tablespoons of oregano

2 tablespoons seasoning salt

1/2 tablespoon of paprika

salt and pepper

1 pkg of mozzarella cheese (shredded)

2 tablespoons of olive oil and a separate 1 tablespoon

Preheat oven to 350 degrees.

1. Cut off the tops of the peppers, and remove seed core.

2. Season chicken breast with oregano, seasoning salt, paprika, salt and pepper (your discretion).

3. Heat oil in a skillet, medium-low heat, and cook chicken for 12-14 minutes (turning once). Once cooked, set chicken aside for 5 minutes. Cut across width wise then in half.

4. In another skillet, heat the tablespoon of oil, add onions and about two tablespoons of diced tomato liquid, cook until translucent, about 2-3 minutes. Season with salt and pepper and add garlic.

5. In a large bowl combine cooked rice, onion-garlic mixture, 4-5 tablespoons of diced tomatoes (add some of the liquid also), chicken, basil, parsley, thyme and about 1/4 cup of cheese. Mix well and stuff the peppers.

6. Top the peppers with mozzarella cheese and bake for 20-25 minutes.

7. ENJOY!!!!!!!!!!!!!

Stuffed Peppers