Recipe of the Month
Maryland style Crab Cakes
Makes 4 servings
- 1 pound crab meat (picked free of shells)
- 1/3 cup crushed cracker meal
- 1 shallot (finely minced)
- ¼ cup mayonnaise
- 1 egg
- 3 shakes Tabasco
- 1 tbsp old bay seasoning
- 1 tsp Worcestershire sauce
- 1 tea dry mustard
- 1 lemon (juiced)
- ¼ tsp garlic (minced)
- ¼ cup flour mixed with ½ cup cracker meal to coat
- 1 cup olive oil
- Salt and pepper to taste
Steps:
- In a bowl, mix together all ingredients except for flour, extra cracker meal and olive oil
- Using a pastry cutter, mold the crab cakes into desired size, and coat with mixture of flour and cracker
- Heat oil in a large sauté pan over medium heat
- When oil is hot, carefully place crab cakes in pan and fry until golden brown (four to five minutes)
- Carefully flip crab cakes and fry on other side till browned (about four minutes)
Sweet Corn Risotto
- 1 cup arborio rice
- 1 small white onion (small dice)
- 3 ears of corn (cob saved for rice)
- 1 sprig fresh thyme
- 1 bay leaf
- 1 quart warm chicken broth
- 1/2 cup dry white wine
- 2 tbsp unsalted butter
- 1/4 cup Parmesan cheese
Steps
- 1. Over low heat, Sweat onion in 1 tbsp olive oil in pot
- 2. Add rice and stir to coat evenly with oil. Rice should start to slightly toast
- 3. Add wine and cook till pan is dry
- 4. Add thyme, bay leaf and reserved corn stalks
- 5. Add 1/4th of the chicken broth and constantly stir until evaporated
- 6 keep adding broth until rice is tender to the bite. Rice should look creamy.
- 7. Turn off heat and add butter and grated parmasean. Serve…
Scallops
(4-5 u-10 scallops)
- 1. Season Scallops with salt and cracked black pepper
- 2. Heat saute pan to medium high heat.
- 3. When oil is hot, add scallops and cook till scallop begins to caramelize (about 2minutes)
- 4. Flip scallops over and cook other side over medium heat (about 2 minutes)
Chive Oil
- 2 cups chives (cut into 1 inch pieces)
- 1/2 cup olive oil
- 1/2 tea salt
- 1. Run chives under hot water for 2 minutes
- 2. Place chives in ice bath to cool. Ring out extra water.
- 3. Put chives in blender with salt and oil and puree on highest setting for 1 minute
- 4. Refrigerate chive oil for 3 hours and strain before using