Category Archives: seafood

Aug 16

Fried Oysters

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This is one of Tim’s favorite things in the whole world. I call them sea boogers. Hope ya’ll enjoy this dish.

Tim’s Fried Oysters:

Peanut oil/olive oil for frying
3 dozen shucked oysters

1 1/2 cups cornmeal

1/2 cup flour
2 teaspoons sea salt

1 teaspoon onion powder
½ teaspoon garlic powder
Cayenne pepper to taste

Fill a deep fryer three quarters full with peanut oil/olive oil, and heat to 350 degrees. Drain the oysters and place on paper towels to dry. Combine all the dry ingredients in a bowl and mix well. Dredge the oysters in the dry ingredients, knocking off any excess, and fry in the hot oil a dozen at a time until done. Drain on paper towels.

Serve with cocktail sauce or on fluffy rolls for po boys.

Jun 26

Another Great Crab Cake Recipe

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This is another recipe I tried to create for Tim. It is a kicked up version of the Traditional Maryland Crab Cake. I hope ya’ll like a little spiced up crab cake. Give it a try and let me know what ya’ll think.

Kicked up Maryland Crab Cakes:

2 pounds crab meat (back fin is best but claw meat works just as well or a combination of both )

2 eggs

1 teaspoon lemon juice

½ Cup mayonnaise

¼ cup mustard

1 small sweet onion, minced fine

1 green or red pepper, finely chopped (I use Red Peppers since Tim can not eat Green Peppers)

1 cup crushed Ritz Crackers

1 teaspoon Tabasco Sauce or your favorite hot sauce

a few red pepper flakes ( 6 -8 flakes) optional

2 teaspoons Worcestershire Sauce

1 ½ teaspoons Old Bay Seasoning

1 bunch parsley, chopped

1/2 teaspoon garlic powder

Combine all ingredients in a large bowl, mixing well. Form into crab cakes and refrigerate. Broil in oven or fry in butter (no margarine please) until golden brown. Serve with fresh salsa or favorite condiments or make a terrific sandwich with lettuce and tomato. Hope to see ya’ll really soon.

Jun 24

My take on Traditional Maryland Crab Cakes

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This is my version of the Traditional Maryland Crab Cake. Tim enjoys them. But says the ones I made the other day were better. I think he liked the buttery flavor of the Ritz Crackers that I used in that recipe. So give this one a try and let me know what you think. If you compare the two let me know which you think is best. I would love to hear from ya’ll.

Traditional Maryland Crab Cakes:

1 pound backfin crab meat

1 green onion chopped fine, including the tops

2 teaspoons parsley chopped fine or dried

½ cup bread crumbs

2 eggs

¼ cup mayonnaise

1 teaspoon Old Bay Seasoning

½ teaspoon white pepper

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard

Carefully remove all cartilage and shell from crab meat. In a bowl, mix together eggs, mayonnaise, Old Bay Seasoning, white pepper, Worcestershire Sauce, onion, parsley, and dry mustard. Add crab meat, mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees for 2 to 3 minutes until golden brown, or saute in a frying pan with a little butter(never Margarine) for 5 -7 minutes on each side. Crab cakes can also be broiled for a few minutes on each side until golden browned.

Hope to see ya’ll real soon>