New England Clam Chowder
Garnish with more crumbled bacon. Serve with oyster crackers.
Tag: seafood
Maryland-Style Crab Cakes
Maryland-Style Crab Cakes
Every time I go to Baltimore, I have to go to the Lexington Market and get a crab cake at Faidley’s Seafood. They’re spendy, but are considered to be some of the best crab cakes in the world. You can make crab cakes at home for a fraction of the price, all considering that good quality lump crab meat will cost you about $50 lb. But I guess getting 7-8 crab cakes for that much is better than paying $25 for just 1.
Ingredients
- 1 lb jumbo lump crab meat
- 20 saltine crackers crushed
- 1/2 cup mayonnaise
- 1 egg beaten
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp old bay seasoning
- 1/4 cup parsley chopped
- vegetable oil for frying
Instructions
- Mix together the mayonnaise, egg, dijon mustard, Worcestershire sauce, hot sauce, and old bay seasoning.
- Fold in the crab meat, along with the crackers and parsley.
- Form into 1/3 lb. cakes. Place on parchment paper and refrigerate for 1 hour.
- Heat up 1/4” of vegetable oil in a sauté pan over medium heat. Place the crab cakes into the pan.
- Fry until golden brown; about 4-5 minutes a side.
Serve the crab cakes with a remoulade sauce, spicy mayo, or tartar sauce.
Shrimp and Grits
Shrimp and Grits
Shrimp and grits is one of my favorite southern dishes. Originating from coastal South Carolina, this dish consists of a rich, bacony gravy with bell peppers, onions, and shrimp ladled over creamy cheddar grits.
Ingredients
- 1 lb shrimp peeled and deveined
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 lemon juiced
- 6 slices bacon or 2 links of andouille sausage; diced
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 1 small yellow onion finely diced
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup chicken stock
- 2 tsp Worcestershire sauce
- 1/2 cup cheddar cheese shredded
Grits
- 1 1/2 cups water
- 1 tsp salt
- 1/2 cup coarse ground grits
- 1 cup half and half
Instructions
- Season the shrimp with salt and cayenne pepper. Squeeze over the lemon juice and let marinate for 15 minutes.
- Bring the water and salt to a boil. Whisk in the grits.
- Whisk in the half and half. Reduce the heat to low and simmer for 15 minutes until thickened. Cover and set aside.
- Brown the bacon in a large saucepan for 8 minutes. Remove from the pan and save the grease.
- Sauté the onions, bell peppers, and garlic in the bacon grease for 8 minutes over medium high heat. Remove from the pan.
- Add in the butter. Whisk in the flour. Turn the heat to low and allow a dark roux to form; about 8 minutes.
- Add the bacon and sautéed vegetables back into the roux.
- Pour in the chicken stock and Worcestershire sauce and whisk.
- Turn the heat up to medium. Add in the shrimp.
- Cook for 5 minutes until the shrimp are cooked through.
- Stir in the cheddar cheese to the grits.
Frogmore Stew
Frogmore Stew
Don’t let the name fool you. There’s no frogs in this stew, even though I think that would enhance the flavor. This really isn’t even a stew, but a seafood boil. Frogmore stew is indigenous to South Carolina. It is named after a low country fishing community on Saint Helena Island near Beaufort and Hilton Head, South Carolina. This seafood boil contains potatoes, corn on the cob, shrimp, and andouille sausage simmered in a heavily seasoned pot of water. The Frogmore stew has 5 minutes of prep time and is ready in 15 minutes.
Ingredients
- 1 lb red potatoes
- 3 ears corn cut into 3 pieces each
- 3 andouille sausage cut into 3 pieces each
- 1 tbsp old bay seasoning
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 lemon juiced
- water enough to cover the ingredients
- 1 lb 16/20 ct shrimp
Garnish
- 1/2 bunch parsley chopped
Instructions
- Line a large stock pot with the potatoes, corn, andouille, and all of the seasonings. Fill with enough water to cover. Bring to a boil and simmer for 10 minutes.
- Add in the shrimp and simmer for 5 minutes.
