Crabmeat Stuffing

I like to use claw meat in this recipe, it is sweeter that lump white meat and about one half the price.
This is a crab meat stuffing recipe not a bread crumb recipe, too many stuffings are all bread and little crab.

Yield - about 6 Cups

Ingredients
1/2 CUP EXTRA VIRGIN OLIVE OIL
1 LARGE YELLOW ONION (Chopped)
3 STALKS CELERY (Chopped)
1 TBSP FRESH GARLIC (Minced)
1/2 CUP DRY WHITE WINE
1/2 TSP WHITE PEPPER
1/2 TSP GROUND CAYENNE PEPPER
1 TSP LEMON PEPPER SEASONING
1 TSP WHOLE THYME LEAVES
1 TSP WHOLE OREGANO LEAVES
1 LB CRAB CLAW MEAT
1 LB LUMP CRAB MEAT
2 CUPS SEASONED BREAD CRUMBS
1 TBSP LEMON JUICE
3 LARGE EGGS (Beaten)
1/4 BUNCH FRESH PARSLEY (Chopped)
3/4 CUP GRATED ROMANO CHEESE

Method
In a large skillet and over medium heat add olive oil, onions and celery; sauté until onions turn clear (about 5- 7 minutes). Add garlic, wine and all of the seasonings, simmer until the sauce reduces by one third.

Remove from heat, gently fold in the crabmeat and remaining ingredients; stuffing should be used immediately or refrigerated.

Plate Presentation
Spoon stuffing into crab shells or in a buttered baking dish. Garnish with thin lemon slices.

Louis' Crabcakes

Makes ten 4-ounce dinner-portion crab cakes.

2 cups best-quality mayonnaise (I use Hellmann's)
2 large egg whites
1 teaspoon Tabasco sauce
1 tablespoon plus 1 teaspoon dry mustard (I use Colman's English mustard)
6 tablespoons minced shallots
1/4 cup minced scallions, white and green parts
2 pounds lump crabmeat, gently picked over to remove any shell without breaking up the big pieces of crab
3 cups bread crumbs, made in a food processor from a sliced and dried baguette
2 tablespoons unsalted butter, melted and slightly cooled
1/2 cup peanut oil
4 tablespoons unsalted butter

1. Whisk the mayonnaise and egg whites together in a small bowl until well blended. Whisk in the Tabasco and dry mustard. Add the shallot and scallions and mix well. Carefully fold in the crabmeat so as not to break up the lumps. Gently fold in 2 cups of the bread crumbs.

2. Divide the mixture into 10 equal parts of 4 ounces each and gently pat each portion into the round shape of crab cakes. Mix the melted butter with the remaining cup of bread crumbs and gently coat each of the cakes.

3. Heat the oil and 4 tablespoons of butter in a skillet over medium-high heat. Sauté the crab cakes for 3 minutes on each side or until nicely browned, turning once. Watch the heat. If the fat gets too hot, the cakes will brown on the outside before they are cooked on the inside. When cooked, drain the cakes briefly on paper towels. Serve immediately or keep warm in a 200°F oven for up to 15 minutes. If the crab cakes stay in the oven any longer, they will dry out.

Mojo Isleño

Mojo isleño is a popular way to prepare fish in Puerto Rico. It's name can be translated as "islander sauce," and its components--olives, peppers, garlic and bay leaves--are typically Puerto Rican.

Ingredients:

Olive oil -- 1/4 cup
Onion, chopped -- 1
Bell pepper, chopped -- 1
Garlic, minced -- 4-6 cloves
Tomatoes, peeled, seeded and diced -- 2 cups
Red wine vinegar -- 2 tablespoons
Green olives, pitted -- 1/4 cup
Capers, rinsed -- 1 tablespoon
Bay leaf -- 1 or 2
Salt and pepper -- to taste
Olive oil -- 1/4 cup
Fish fillets, cut in serving size -- 2 pounds
Salt and pepper -- to taste

Directions:

1. Heat the first 1/4 cup olive oil in a saucepan over medium flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and sauté for another 1 to 2 minutes.

2. Stir in the tomatoes, vinegar, olives, capers, bay leaf, salt and pepper. Simmer for 10 to 15 minutes until somewhat reduced.

3. Heat the remaining olive oil in a sauté pan over medium high flame. Season the fish with salt and pepper and sauté on both sides until both sides are lightly browned.

4. Pour the prepared sauce over the fish and simmer until the fish is cooked through, about 6 to 8 minutes.

Orange Pecan Salmon

Ok, so admittedly, this recipe came from a magazine. It sounded good, but I know Aldi doesn't have orange marmalade so I subbed some tasty Mango/Passionfruit preserves instead and it came out really well. Even my youngest said "Dad, this fish is goood"

Ingredients
1 cup Orange Marmalade
1/2 cup Soy Sauce
1/4 tsp salt
1/4 tsp black pepper

8 oz Pecans (chopped)
4 Salmon Filets

Directions:

Combine everything but the nuts. Let the salmon marinate for at least 30 minutes, up to maybe an hour or so.

Bake/Roast salmon at 350 for 20-25 minutes. Take the marinade and bring to a boil, add nuts, and serve over salmon.

Shrimp Etouffee

Étouffée or etouffee is a Cajun dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.

2 Tbsp Creole Seasoning
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
Shrimp Stock
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Homemade Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

Season the shrimp with 1 Tbsp of the Creole Seasoning.
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.

Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.

Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.