Susie's Seafood

   

 

   

        

 

Susie's Recipes

 

 

Crab Cakes  (Carolyn Yvonne DeShazo’s cookbook collections 2001)

 

1 cup finely chopped scallions

6 tablespoons finely chopped green pepper

2 tablespoons margarine

2 pounds crabmeat

2 tablespoons Worcestershire sauce

1 teaspoon lemon juice

¼ pound fresh breadcrumbs

4 eggs lightly beaten

1 teaspoon salt

freshly ground black pepper – to taste

 

Sauté scallions and peppers in margarine until they begin to soften.  Mix together

with remaining ingredients, tossing gently to prevent breaking up the crabmeat. 

Form into 12 patties.  Sauté the crab cakes in butter or oil or to save calories; you

may bake in a 425 degree oven.  In either case, cook until lightly brown and crispy

on the outside.

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Easy Shrimp & Pepper Marinara on Angel Hair Pasta

 

2 teaspoons olive oil                                                         

½ large green bell pepper cut 1 inch

1 can marinara pasta sauce

¾ (1 lb) raw shrimp (peeled/deveined)

8 oz dry angel hair pasta, cooked/drained

 

Heat oil in large skillet; add bell pepper and sauté over medium heat until crisp-tender. 

Reduce heat to low; add sauce and shrimp.  Simmer about 5 – 7 minutes. 

Stirring constantly, until shrimp is pink.  Spoon over pasta; garnish with parsley,

lemon peel and grated parmesan cheese.

 

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Crab Cakes w/Lemon Mayonnaise

 

¼ cup mayonnaise                                                                           

½ teaspoon dry mustard

¼ cup finely chopped onion                                                             

¼ teaspoon salt

1 tablespoon chopped parsley                                                           

¼ teaspoon hot pepper sauce

2 eggs, slightly beaten                                                                                    

1 lb lump crabmeat

½ teaspoon Worcestershire sauce                                   

¼ cup vegetable oil

1 cup finely crushed soda crackers                                 

2 tablespoons butter

 

Combine mayonnaise, onion, parsley, eggs, Worcestershire sauce,

dry mustard, salt and hot pepper sauce.  Fold in the crabmeat and

¼ cup of cracker crumbs.  Shape the mixture into 8 cakes.  Coat

the crab cakes with the remaining cracker crumbs and transfer to

baking sheet lined with wax paper.  The crab cakes can be refrigerated

overnight at this point if needed.  Melt 1 tablespoon of the butter in 2 t

ablespoons of oil.  When the foam subsides, add half the crab cakes

and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. 

Drain the crab cakes on paper towels, and then keep warm.  Repeat with

the remaining 1 tablespoon of butter and 2 tablespoons of oil, and cook

the remaining cab cakes.

 

Lemon Mayonnaise:  Combine ½ cup mayonnaise, 1 tablespoon fresh

lemon juice and 1 small clove garlic, finely minced in small bowl until smooth.

 

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Salmon Loaf

 

1 can salmon

1-cup breadcrumbs

1-cup hot milk

½ cup diced celery

1 slightly beaten egg

¼ cup minced onions

 

Pour hot milk over breadcrumbs.  Add flaked salmon and remaining ingredients.

Mix lightly and form into loaf pan.  Bake at 350 degrees for 1 hour. 

Serve topped with white sauce and sprigs of parsley.

 

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Maryland Crab Cakes

 

1 lb lump crabmeat                    

1 table Dijon mustard

1 cup chopped scallions                 

2 teaspoons Worcestershire Sauce

1 slice firm white bread                 

¼ teaspoon pepper

¼ cup chopped parsley                 

1 cup fine dry breadcrumbs

2 eggs, slightly beaten                 

4 tablespoons butter

2 tablespoons mayonnaise

 

Bread should be torn into large chunks, set aside.  In a large bowl,

Combine the crabmeat, scallions, large bread chunks, parsley, eggs

Mayonnaise, mustard, Worcestershire sauce and pepper.  Shape the

Mixture into 12 cakes.  Roll each cake in the dry breadcrumbs.  In a

large skillet, melt butter over medium high heat until just beginning to

smoke.  Carefully add the crab cakes, in batches and cook until

browned on one side, 2 – 3 minutes.  Gently turn the cakes and cook

until browned on the second side, 2 – 3 minutes longer.  Add more

butter to prevent sticking.  Serve the crab cakes hot with hot pepper

sauce.

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Salmon Croquettes (Carolyn Yvonne Holland-DeShazo cookbook collection 2001)

 

1 can pink or red salmon

1 egg

½ teaspoon salt

½ teaspoon pepper

1 teaspoon mustard

½ teaspoon Worcestershire sauce

Cracker meal

 

Remove salmon from can.  Remove bones and skin.  Mix all ingredients. 

Add a little of the salmon juice to make mixture workable.  Make patties. 

Roll in cracker meal.  Fry in hot grease until brown on both sides.

 

 

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