03.22.10

Another Crab Soup Recipe

Posted in crab, seafood, soup at 2:14 am

Marylanders sure love their crabs made several different ways, This is another Crab Soup recipe I came up with for Tim. He says that it stacks right up there with the best. So I hope ya’ll will give it a try and let me hear from ya’ll.

 

 

Tim’s Crab Soup:

2 quarts. beef broth water
3/4 cup. diced celery
1 lb. back fin crab meat
1 lb. frozen mixed vegetables
1 (20 oz.) can stewed tomatoes
1 tbsp. vegetable oil
1 tsp.old bay seafood seasoning (or to taste)

Combine broth,and celery,  in a large pot and bring to a boil. Reduce to simmer and cook for 5 to 7 minutes. Add crab meat, mixed vegetables, tomatoes, oil, and seasoning. Bring to a second boil, reduce to simmer, and cook 30 minutes, stirring occasionally.

02.16.10

One More Lenten Recipe

Posted in salmon at 12:00 am

My mom loved Salmon Cakes and she asked me to make them or her one day and I had know idea as to where to begin as I do not like Salmon. But mom really wanted some so this is the recipe that I came up or her. I hope you give this a try and let me know what you think.

 

Mom’s Salmon Cakes:

16 ounces pink salmon, canned
1 egg
1/3 cup onion, minced  fine
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cups vegetable oil, for frying

Drain salmon. Set aside 2 tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes).

02.08.10

Lent Is Upon Us

Posted in shrimp at 12:00 am

With the beginning of Lent just alittle over a week away, I decided to share some Of my  families  favorite Lenten dishes with ya’ll. I hope ya’ll give this a try and let me hear from as to what you think of the dish.

 

 

Patti’s Shrimp Scampi:

  2 pounds large unpeeled shrimp (about 48 total)
  3 tablespoons Butter

  3 chopped Roma tomatoes

  1 cup chopped red pepper

   8 (or more) crushed garlic cloves
   1/2 cup dry white wine
   4 tsp. dried parsley (or 1/4 cup fresh)
   1/4 cup lemon juice
   1/2 tsp. salt
   1/4 tsp. fresh ground pepper
   1 lb. package of angel hair pasta, cooked and hot

Line large baking dish with foil. Peel shrimp. Cut each down the back but not through the underside, leaving the tail portion intact. Place shrimp on foil, closely together. Melt butter in skillet over medium heat. Add garlic and bell pepper; sauté 2 minutes. Stir in tomatoes and remove from heat after 1 minute. Stir in wine, parsley, lemon juice, salt and pepper. Spoon mixture over shrimp. Broil for about 6 minutes, until shrimp is done. Serve over angel hair pasta.