Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the states of New Jersey, Delaware, Virginia, and Maryland, but almost every cuisine in the world has adapted this basic dish and made it their own. Give my version a try, which also includes an absolutely delicious herb dressing sauce!  Ingredients (Cakes): 1 lb. crabmeat (don't scimp on this, bad crabmeat will ruin the whole thing) 1/2c panko bread crumbs (plus more to bread the outside of the cakes) 1/4c vegenaise (I use this because it tastes just like mayo but better for you) 1/8c bell pepper brunoise cut 1/8c red onion brunoise cut 1/8c celery brunoise cut 1/8c parsley chopped fine 1T dijon mustard salt & pepper to taste 1T unsalted … [Read more...]

This simple preparation of snapper, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist. This recipe is fantastic for one - or you can easily duplicate it to accomodate more guests. One fun tip: open the papillote at the table to allow guests to smell the aroma right before digging in! Ingredients: 6 oz Snapper Filet 1 oz Sliced Shallot 1 oz Sliced Fennel 4 ea Lemon Slices 1/2 t Minced Garlic Parsley, Thyme, Tarragon Salt and Pepper 2 oz Unsalted Butter 1 oz White Wine 1 oz Seafood Stock Directions: Cut a full length of parchment paper in half. Spray the parchment with cooking spray. Lay the fish towards one corner of the parchment. Arrange … [Read more...]