Crab Cakes

 

Ingredients

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed crackers (recommended: Ritz)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil
• Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Seafood Gratin

I'm assuming that this dish is rich beyond comprehension, but I think it might go nicely with our Christmas Day prime rib...

From Barefoot Contessa...

Ingredients:

For the sauce:

• 2 cups seafood stock or clam juice
• 2 cup heavy cream
• 1 cup plus 6 tablespoons good white wine, such as Chablis, divided
• 6 tablespoons tomato puree
• 1 teaspoon saffron threads
• 16 ounces raw shrimp, peeled, deveined, and cut in half crosswise
• 16 ounces raw halibut, cut into1-inch chunks
• 16 ounces cooked lobster meat, cut into 1-inch chunks
• 14 Tablespoons unsalted butter, divided
• 2 tablespoon all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 6 cups julienned leeks, white and light green parts (2 large)
• 3 cups julienned carrots (3 carrots)
• 2 cups panko (Japanese dried bread crumbs)
• 2/3 cup freshly grated Parmesan
• 4 tablespoons minced fresh flat-leaf parsley
• 2 tablespoon chopped fresh tarragon leaves
• 2 tablespoon minced garlic (2 cloves)

Directions:

Preheat the oven to 375 degrees F. 

For the sauce:

Combine the stock, cream, 1 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.


Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 2 teaspoons salt and 1 teaspoon pepper.Simmer, stirring constantly, until thickened, about 5 minutes. Set aside. 


Melt 6 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened.  Add the remaining 3 tablespoons of wine, 1 teaspoon salt, and 1/2 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.


Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 6 tablespoons of butter and mix it into the crumbs until they're moistened.

Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. In a 14 by 9 1/4-inch oval gratin dish, bake for 20 minutes - until the top is browned and the sauce is bubbly. Serve hot.