03.09.11
Posted in crab, seafood
at 12:00 am
This is another easy recipe I created to use some of the crab meat that I froze this past summer. This makes a great supper when served with a nice salad and a glass of wine. It is a filling meal in its self.
Patti’s Creamy Cheesy Crab Omelet:
6 large eggs
4 tablespoons water, room temperature
1 tablespoon butter
salt and pepper to taste
Filling:
1/2 pound lump crab meat
1 8 ounce cream cheese, softened
2 scallions , green parts only, minced
1 clove garlic, minced
1 teaspoon Worcestershire sauce
Mix the filling together and set aside. Break eggs into a medium bowl, add the water,salt, pepper and whisk gently to combine. Do not overbeat. Preheat a 6 inch skillet over a medium low heat. Add half the butter, tilt the pan to grease all sides. Once the butter starts to foam, pour in half the egg mixture.
As the eggs begin to set gently lift the edges to let the uncooked egg run underneath. Cook until lightly set and the bottom is lightly golden brown on the bottom and moist in the middle. Spoon half the filling, covering just one half of the egg, then fold the egg over covering the filling to form the omelet. Serve immediately with a nice green salad.
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03.08.11
Posted in scallops, seafood
at 11:30 pm
It’s that time of the year again Lent has arrived and it is the time of year where we try and figure out what to cook on Fridays and other meatless days during this Holy season. Its hard enough for me to give up something and stick to it but this is the time of the year where we ponder what Jesus gave up for us and giving up meat on Fridays isn’t something to difficult for us when you think about the meaning of this season, but I always have a problem figuring out something to cook. I am not a big seafood eater but Tim is. I will eat either dairy or vegan on Fridays this Lent but Tim my Big meat and potatoes guy will have seafood.
He is my Seafood dish tester. And the next several recipes got a thumbs up from Tim. So I hope ya’ll enjoy them as much as he did.
Pub-Style Scallops and Chips:
1 pound either fresh or frozen scallops
1 cup all purpose flour
2 tablespoons corn meal
1teaspoon baking soda
1 cup your favorite beer
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 egg, beaten
oil for frying
Pre heat the oil to 360 degrees. While the oil is heating up, mix together the salt, pepper,corn meal in a quart size storage bag. Set aside. Meanwhile in a medium bowl mix the remaining flour, baking soda. Whisk in the beer and egg, whisking till the batter is thin and smooth. Working quickly, add the scallops to the bag with the corn meal, shake to coat. Remove from the bag and shake off the excess flour. Dip the scallops into the batter a few at a time and immediately place into the hot oil. Cook for 2 to 3 minutes or until golden brown. Work in small batches and not overcrowd the fryer.
Serve immediately with your favorite fries.
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