Saturday, June 27, 2020

Crab Artichoke Stuffed Mushrooms

From here

  • 20 button mushrooms, cleaned and stems removed 
  • 8 oz. cream cheese, softened
  • 1 c. shredded Monterey Jack, divided
  • 1/2 c. freshly grated Parmesan
  • 1 14-oz. can artichoke hearts, drained and finely chopped
  • 2 cloves garlic, minced
  • 12 oz. lump crab meat
  • 2 green onions, sliced
  • 2 tsp. Worcestershire sauce
  • kosher salt
  • Freshly ground black pepper
  • Chopped parsley, for garnish
  1. Preheat oven to 400°. In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
  2. Stuff mushrooms with mixture and transfer to a small baking sheet.
  3. Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
  4. Garnish with parsley and serve.

  • Soften cream cheese by putting it in the microwave for ~30 seconds
  • Save some green onions for garnish

Thursday, June 11, 2020

Chive Crab Cakes

From here

  • 4 large egg whites
  • 1 large egg
  • 2 cups panko bread crumbs, divided
  • 6 tablespoons minced fresh chives
  • 3 tablespoons all-purpose flour
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 2 tablespoons canola oil
  • Lemon wedges, optional
  1. In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours.
  2. Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties.
  3. In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.

Pack the cakes before cooking them so they don't fall apart

Tuesday, June 09, 2020

Roasted Salmon With Yogurt Dill Sauce

From here 


  • 4 portions of salmon fillets
  • 1 Tablespoon olive oil
  • salt and ground black pepper
  • 3/4 – 1 cup Greek yogurt
  • 1 Tablespoon lemon juice
  • 1 Tablespoon fresh dill, minced
  • 1/2 Tablespoon fresh chives, minced
  • 1 garlic clove
  • salt, ground black pepper, to taste

Mix the yogurt, lemon juice, dill and chives. For the garlic, I like to smash it lightly and add it to the sauce and then remove it before serving. This will give a mild garlic flavor to the sauce, but won’t be too overpowering. You can also mince the garlic, or grate it on a microplane, if you want to have a stronger garlic flavor. Season with salt and ground black pepper to taste. Minced capers are a great addition to this sauce too.

Preheat the oven to 500 degrees Fahrenheit. Place a rimmed baking sheet into the oven to heat up.

Meanwhile, season each salmon fillet with salt and pepper and rub each fillet with oil all over.

When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.

Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 12 – 15 minutes.

Serve the salmon with the yogurt sauce.