Crab Cakes
(Food Network)


1/2 stick (1/4 cup) unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 T sour cream
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
2 T fresh lemon juice 1 t paprika
1/2 t salt, or to taste
1/4 t cayenne, or to taste
2 lbs. lump crab meat, picked over
2 cups fine fresh bread crumbs
1/3 cup cornmeal
1/2 cup vegetable oil
Tarragon tartar sauce, as an accompaniment
Lemon wedges, as an accompaniment

In a bowl whisk together the butter, eggs, sour cream, parsley, lemon juice, Worcestershire sauce, paprika, salt, and cayenne and stir in the crab meat and bread crumbs gently. Form 1/2 cup measures of mixture into twelve 3/4" thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.

In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in 200° oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedge. Makes 12 crab cakes.

Tarragon Tartar Sauce:


1 1/2 cups mayonnaise
3 shallots, minced
4 cornichons (Frenh sour gherkins, available at specialty food shops and some supermarkets), minced
18 green olives (preferably brine-cured), pitted and chopped
1 1/2 T minced fresh tarragon leaves
1 T cider vinegar, or to taste
Hot pepper sauce, to taste

In a small bowl whisk together all ingredients until combined well. (The sauce may be made 1 day in advance and kept covered and chilled.) Makes 2 cups.

Crab Cakes With Salsa and Lemon Butter
(Susie)


2 cups diced Roma tomatoes
1/2 cup diced yellow onion
1/4 cup fresh cilantro, chopped
1 T garlic, minced
1/4 cup fresh lemon juice
2 T fresh lime juice
1 T salt
1/2 t freshly ground pepper
1 lemon, peeled and quartered
1 shallot, minced
1/4 cup white wine
1 bay leaf
1 1/2 t whole black peppercorns
2 cups (4 sticks) unsalted butter, cut into pieces br>1 1/2 t salt
1/4 t white pepper
2 T plus 3 T extra virgin olive oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced yellow onion
2 T garlic, minced
2 T Creole mustard
2 T Worcestershire sauce
pinch cayenne pepper
1 T salt
1/2 t freshly ground pepper
1/2 cup bread crumbs
2 large eggs, lightly beaten
1 1/2 pounds fresh lump crabmeat, shells removed
1/2 cup minced green onion
3 T unsalted butter

Roma Salsa: Combine tomatoes, onion, cilantro, garlic, lemon juice, lime juice, salt, and pepper in a small serving bowl. Cover and chill. Lemon Butter: Combine lemon, shallot, white wine, bay leaf, and peppercorns in a heavy saucepan. Reduce liquid over low heat until mixture is almost dry. Strain liquid, removing bay leaf, peppercorns, and any large lemon particles. Whisk butter, one piece at a time, into strained lemon mixture. Let butter melt before adding additional pieces. Do not allow mixture to boil as butter will break down. Add salt and pepper. Set aside and keep warm. Crab Cakes: Heat 2 tablespoons olive oil in a large skillet. Add bell peppers, onion, and garlic. Saute until tender. Add mustard, Worcestershire, cayenne, salt, and pepper. Stir to combine. Add bread crumbs and saute 1 to 2 minutes. Remove from heat. Place mixture in a large bowl. Fold in eggs, stirring to blend. Stir in crabmeat and green onions. Mix well. Chill 30 to 40 minutes. Shape mixture into 12 small crab cakes. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet. Saute 4 crab cakes on both sides until golden brown. Repeat with remaining crab cakes, adding an additional 1 tablespoon olive oil and 1 tablespoon butter, as needed, with each batch. To Serve: Spoon Lemon Butter onto a serving plate, place crab cakes on Lemon Butter, and top with a dollop of Roma Salsa. Makes 12 small crab cakes.

Boiled Lobster with Pepper Butter
(Susie)


4 lobsters, about 1 1/2-pounds each
1/2 pound butter
4 1/2 t fresh lemon juice
1/4 cup fresh parsley, chopped
1 t salt
2 t fresh ground black pepper

In a large pot of boiling, salted water, cook the lobsters, covered, until just done, about 10 minutes after the water returns to a boil. Meanwhile, in a medium stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the lemon juice, parsley, salt, and pepper. Divide the butter among four small bowls. Serve the lobsters with the pepper butter for dipping.

Cuban Lobster And Shrimp
(QVC)


1 15-oz. can tomato sauce
1 cup onions, diced
1 green pepper, diced
1 whole red pimento, diced
2 cloves garlic, minced
1 t ground cumin
1/4 t oregano
1/4 teaspoon freshly-ground pepper
2 lobster tails
12 large shimp  
cooked white rice  
lemon slices for garnish

Place all the ingredients, except the lobsters, shrimp and lemon, in a large saucepan. Cover and simmer for 20 minutes. Taste for seasoning, and add more spices as desired. Meanwhile, remove the lobster meat from the tails, and cut into bite-sized pieces. Shell, devein, and butterfly the shrimp. Add the lobster to the sauce. Place the shrimp in the steamer basket. Then, put the basket into the pan, over the sauce and lobster. Cook for approximately 12-15 minutes, or until the lobster is cooked through and the shrimp are steamed. To serve, make a doughnut of the rice on the plates. Place the lobster and sauce in the center. Place the shrimp around the outside of the rice ring. Garnish with the lemon slices. Serves 2.

Bay Scallops With Tomatoes And Pasta
(QVC)


2 lbs plum tomatoes, peeled and chopped, or a 32-oz. can of peeled tomatoes
1 yellow onion, finely chopped
1/4teaspoon red pepper flakes
1 lb pasta (shells, angel hair, or small penne)
2-3 cloves garlic
1/2 cup firmly-packed fresh flat-leaf parsley
1-1/2 lbs bay scallops, rinsed 
salt to taste
3 T heavy cream 
grated Parmesan to taste

In a large saucepan or stockpot, cook the pasta in boiling, salted water (according to package directions) until al dente. In a saucepan or skillet over medium heat, cook the tomatoes until reduced by about 1/3, (approximately 20 minutes). Then, add the onion and red pepper flakes. Continue to cook. Chop the garlic cloves and the parsley together until they form a loose paste. Add the scallops to the sauce, and cook them until opaque (approximately 2 minutes). Then, add the salt. Drain the pasta. Put half of it on a serving platter, and top it with the sauce. Add the cream on top of the sauce. Then, add the remaining pasta. Next, put the garlic-parsley paste on top. Finally, toss all the ingredients together. Serve with the Parmesan cheese. Makes 4 to 6 servings.

Key West Shrimp With Key Lime Mustard Sauce
(QVC)


2-1/2 lbs large shrimp, peeled and deveined
1 12-oz. bottle of beer
1 - 2 T Old Bay seasoning

Pour the beer into a pan, and add the Old Bay seasoning. Bring the beer to a boil. Then, add the shimp. As soon as the beer comes back to a boil, remove the shrimp... don't overcook them. Serve immediately with the Key Lime Mustard Sauce for dipping. Makes 6 servings.

Sauce


8 T mayonnaise
8 mustard (your choice of flavor)
3 T lime juice (key limes, if you can get them)  
salt and freshly-ground pepper to taste

Combine all the ingredients, except the salt and pepper, in a small bowl. Then, add the salt and pepper to taste. Serve with the shrimp.

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