Cooking on a boat is challenging, but I have found that with the proper equipment it can be a success. Right now we do not have an oven so we are limited with certain recipes, but we do have a slow cooker and a hibachi. I reccommend a good knife, a mandolin, a small whisk, and compactible measuring cups and spoons to save space. I think our next purchase is stackable cookware. We both love to cook, Greg makes excellent chili, East Carolina pork and reubens speaking of which he hasn't made any of those in quite s
ome time...hint..hint..Recently I made crabcakes on New Year's Eve, I think they turned out pretty well!
ome time...hint..hint..Recently I made crabcakes on New Year's Eve, I think they turned out pretty well!Maryland Style Crabcakes
Ingredients
1 pound crabmeat (preferably lump)
2 slices white bread, crusts trimmed (or you can use panko or breadcrumbs)
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 tablespoon Old Bay Seasoning
2 tablespoons butter
1 pound crabmeat (preferably lump)
2 slices white bread, crusts trimmed (or you can use panko or breadcrumbs)
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 tablespoon Old Bay Seasoning
2 tablespoons butter
salt and pepper to taste
In a large bowl, break bread into small pieces. Moisten with milk. Add mayo, salt and pepper, parsley, old bay, egg and crabmeat. Mix lightly and shape into patties. If time permits, refrigerate patties 30 minutes to help keep them together when cooking. Broil or fry until golden-brown on both sides. Serve with homemade tartar sauce.
Actually, Nancy said-
ReplyDeleteLove it-here's a receipe......from the Fenwick Island Kitchen
Fettuccine with Artichokes, Sun-dried Tomatoes and Walnuts
1 lb fettucine
1 c coarsley chopped walnuts
2 6 oz jars marinated artichoke hearts
1 c dry white wine
1 c sour cream
1 c chopped, drained oil packed sun dried tomatoes
2/3 c plus 1/4 cup finely chopped chives or green onion tops.
Drain articoke hearts reserving marinade. Cook fettucine al dente. Drain and reserve 1/2 cup cooking liquid. Meanwhile, stir walnuts in skillet until lightly toasted (about 2 minutes). Transfer to small plate. Pour artichoke marinade and wine into same skillet. Boil until reduced to 1 cup, about 4 minutes. Whisk in sour cream and remove from heat-do not boil. Mix in artichoke hearts, tomatoes and 2/3 cup chopped chives. (I heated but did not boil.) Add pasta to sauce. Toss it well. Add pasta liquid by tablespoons if dry. Season to taste with salt and pepper. Plate - sprinkle with walnuts and remaining chives. Serve Immediately.
This actually came from Bon Appetit Every Night Cooking.
Have fun...........Love Nancy
Yum!!! Thanks Nancy!
ReplyDelete