Crab Cakes

Ingredients 

Large can of crab meat (16 oz.) 

1 medium jar of marinated roasted 

red peppers 

6-8 slices of white bread 

(depending; you might need a few 

more pieces) 

¾ cup mayonnaise 

2 eggs 

1 small chopped onion 

¼ cup of parsley 

1 clove of garlic 

Lemon Juice from 1 lemon 

½ teaspoon of old bay seasoning 

½ teaspoon of dry mustard 

Dash of each Worchester sauce and Tabasco sauce 

Butter 

Salt and Pepper .

Directions

Preheat oven to 375 degrees 

Cut bread into little cubes 

Add bread, crab meat, seasonings, parsley and lemon juice in large bowl 

Mix mayonnaise, egg Tabasco and Worchester sauce together 

Add to crab meat mixture 

Mix really good if to moist you can add more bread 

Form into balls and flatten to ¾” thick 

Place on sheet pan lined and sprayed with Pam 

Place a small dollop of butter on each patty 

Bake for 25-30 minutes or until nicely golden brown 

Meantime add your roasted red peppers a little at a time into food processor 

Add ¼ cup of mayonnaise and a dash of Worchester sauce 

Mix altogether until nice and creamy, drizzle on crab cakes 

Makes 12-16 medium size crab cakes

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Crepes

Ingredients 

1 cup of flour 

1 cup of water 

4 eggs 

Dash of salt 

Directions

The best pans to use for these crepes are little cast iron skillets. 

Put your heat on medium to high.

 I like to wipe the pan with a little oil, than place enough mixture to cover the bottom of the pan. 

When edges seam hard, turn it over and cook on the other side. 

The crepes only take a few minutes before they are done. 

With these crepes you can fill them with fresh fruit, or ricotta mixed with a little cocoa powder.

 My family loves Nutella spread on a warm crepe sprinkled with powder sugar. 

They are delicious!

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Cherry Cheese Blintzes

Serves: 12

INGREDIENTS

For the Blintzes/Crepes…

4 large eggs

1 cup flour

1 cup whole milk

¼ teaspoon salt

Oil

For the filling …

8 oz. cream cheese, room temperature

8 oz. farmer’s cheese

¼ cup sugar

1 large egg

1 teaspoon lemon juice

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

1 cup jarred sweet or tart cherries, drained and halved

4 tablespoons butter

Apricot or cherry preserves

DIRECTIONS

To make blintzes/crepes, mix eggs, flour, milk and salt. Set aside. 

Wipe a little oil in a crepe pan. Ladle ¼ cup into pan. Cook about 45 seconds and flip to cook on the other side.

Make a nice amount and set aside.

To make filling, whisk the cream cheese, farmer’s cheese, sugar, egg, lemon juice, vanilla and cinnamon with fork until smooth. Stir in cherries.

Place 3 tablespoons of filling in center of crepe. Roll up and fold in half. Place seam side down on platter. Make several and set aside.

To cook, heat butter in frying pan. Place 4 or 5 blintzes/crepes seam side down. Sauté until golden, about 5 minutes. Turn and cook 3 minutes longer.

Serve warm with a dollop of preserves. 

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Puffed Pancakes

INGREDIENTS

For the pancakes… 

1 cup flour

1 cup milk

4 eggs, beaten

2 tablespoons sugar

2 tablespoons butter

For the topping…

¾ cup ricotta cheese

1 teaspoon orange peel, grated

3 tablespoons powdered sugar

2 tablespoons red currant jelly

2 cups fresh sliced strawberries or strawberry preserves

DIRECTIONS

Preheat oven to 450 degrees.

Combine flour, milk and eggs and sugar. Beat with wire whisk until smooth. 

Melt butter in a 10-inch ovenproof nonstick skillet. Immediately pour batter into hot skillet. Place skillet into oven and bake 20 minutes or until puffed and golden brown.

Meanwhile, combine ricotta cheese, orange peel and 2 tablespoons of the powdered sugar. Mix well. Microwave the jelly for 10 to 15 seconds. Stir until smooth.

Remove the pancake. The pancake will start to collapse.

Immediately spoon ricotta cheese over pancake. Top with strawberries. Drizzle with melted jelly. Sprinkle with remaining powdered sugar. Cut into wedges and serve. 

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Mexican Cream

INGREDIENTS

½ cup sour cream

½ teaspoon lime zest, finely grated

2 teaspoons lime juice

DIRECTIONS

Mix all the ingredients. 

Center 2 or 3 pieces of fish on each tortilla and top with the cole slaw, pico de gallo and shredded cheese. Fold in half.

End with a dollop of cream. Serve immediately.

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Pico de Gallo

INGREDIENTS

1 cup diced tomatoes, seeded

4 teaspoons red onion, chopped

½ can chipotle pepper, minced

1 tablespoon cilantro, chopped 

Salt and freshly ground pepper to taste

½ lemon

DIRECTIONS

Combine and mix together. Season and serve.

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Cole Slaw

INGREDIENTS

2 cups shredded green cabbage

2 teaspoons lime juice

2 teaspoons honey

2 teaspoons jalapeno peppers, minced

2 teaspoons cilantro, chopped

Salt and freshly ground pepper to taste

DIRECTIONS

Combine all ingredients. Allow mixture to marinate for 30 minutes. 

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Fish Tacos

Fish Tacos

INGREDIENTS

2 lbs. fresh salmon, mahi mahi or grouper

½ cup vegetable oil 

3 tablespoons lime juice

5 teaspoons chili powder

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 ½ teaspoons minced garlic

salt and freshly ground pepper to taste,

8-10 flour tortillas

Cheddar cheese for topping

Recipes to follow next week, optional:

Cole Slaw

Pico de Gallo

Mexican Sour Cream

DIRECTIONS

Preheat a gas grill.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic and salt and pepper. Coat fish that has been cut into slices. Grill fish on outside grill (or grill pan) on both sides, about 3 to 4 minutes.

Warm tortillas in oven on warm.

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Refried Beans

INGREDIENTS

2 tablespoons olive oil

½ cup white onion, chopped

2 garllic cloves, minced

2 plum tomatoes, chopped

2 15-oz cans black beans, drained

DIRECTIONS

Heat skillet. Add onion and garlic. Sauté 3 minutes. Add tomatoes for 1 minute and then stir in beans for another 3 minutes.

Using potato masher, mash beans until half are mashed. Season with salt and pepper. 

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Smoked Salmon & Goat Cheese Tarts

INGREDIENTS

9 oz. puff pastry

All-purpose flour for rolling

1 egg, lightly beaten with1 tablespoon milk

1 small red onion, sliced

Capers

4 oz. goat cheese

4-8 slices smoked salmon

Pepper, to taste

DIRECTIONS

Preheat oven to 400 degrees.

Roll the puff pastry out to ¼ inch thick on a lightly floured counter and cut into 4 even size squares.

Place squares onto ungreased cookie sheet and brush each square with the egg mixture.

Divide the sliced onion evenly among the tarts and top with goat cheese

Bake in preheated oven for 20 to 25 minutes. Cool slightly. Sprinkle with capers and top with salmon. Season with pepper.

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Roasted Tomatoes

INGREDIENTS

4 large vine-ripe tomatoes

1 cup Italian breadcrumbs

1/3 cup grated Parmesan cheese

½ cup minced parsley

1 garlic clove, chopped

Salt and freshly ground pepper

¼ cup olive oil

DIRECTIONS

Preheat oven to 400 degrees.

Grease a small baking dish. Halve the tomatoes and scoop out the seeds and juice. Place the tomatoes cut-side up in prepared dish.

Combine the breadcrumbs, cheese, parsley, garlic, ½ teaspoon salt and fresh pepper in a medium bowl. Mix with olive oil until crumbly.

Place generous amount of mixture on each tomato. Drizzle a little more olive oil on them. Bake tomatoes until slightly charred around the edges for 30 minutes at 400 degrees.

Serve warm or at room temperature.

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Blueberry Pancakes

INGREDIENTS

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

2 large eggs, lightly beaten

1 ¾ cup whole milk

2 tablespoons butter, melted and cooled

¼ cup butter, melted for frying

1 ½ cups fresh blueberries

Butter for serving

Warmed syrup

DIRECTIONS

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Stir until well mixed. Make a well in center. Pour in eggs, milk and 2 tablespoons melted butter. Gradually whisk until well combined. Gently stir in blueberries. Set aside.

Preheat griddle. Brush griddle with a little of the ¼ cup melted butter. Slowly ladle ¼ cup butter onto griddle. Make 6 even pancakes. When pancakes have started to bubble about 2 minutes, use a spatula to flip. 

Cook about a minute longer. Serve with a dollop of butter and warm syrup. 

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Asparagus and Gruyère Omelette

INGREDIENTS

5 large eggs

Sea salt and fresh ground pepper

1 tablespoon butter

1 teaspoon chives, finely chopped

3 tablespoons Gruyère cheese, shredded

10 medium asparagus tips, parboiled

DIRECTIONS

In a medium bowl, beat the eggs vigorously with a balloon whisk. Add salt and pepper.

In a 10-inch nonstick frying pan, melt 1 tablespoon butter. When the butter is melted, pour the egg mixture into pan. After 30 seconds, push the cooked eggs toward the center, keeping the eggs in an even layer. Continue to tilt the pan and move the cooked portion around the pan as necessary.

After 4 minutes, when there is no more liquid, scatter the cheese evenly over the omelet and distribute the asparagus on one half of the omelet. Lift the half without the asparagus and fold it over to create a half-circle. Cook for another 30 seconds, and then slip onto a platter.

Serve at once with fresh fruit, muffins or toasted bread or roasted tomatoes. 

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