Category: seafood

Smoked Trout

Smoked Trout
Ingredients
  1. 5 to 7 lbs trout
  2. 2 Liters (1/2 Gallon) Water
  3. 120 mL (1/2 Cup) Sugar
  4. 120 mL (1/2 Cup) Brown Sugar
  5. 120 mL (1/2 Cup) Salt
  6. 30 mL (2 Tbsp) Garlic Powder
  7. 30 mL (2 Tbsp) Chili Powder
  8. 45 mL (3 Tbsp) Lemon Juice
Instructions
  1. soak 8 hours
  2. rinse
  3. smoke 1.5 to 4 hours
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Paul Homlish's recipes https://blog.homlish.net/

Shrimp Cakes

Shrimp Cakes
Ingredients
  1. 1 lb large raw shrimp peeled and deveined
  2. 4 oz mozzarella cheese (1 1/2 cups shredded)
  3. 1 large egg
  4. 1/4 cup mayonnaise
  5. 2 Tbsp parsley finely chopped, plus more to garnish
  6. 1/2 tsp sea salt or to taste
  7. 1/8 tsp black pepper
  8. 1/4 cup all-purpose flour or gluten free flour
  9. 2 Tbsp light olive oil or high heat cooking oil of choice
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Paul Homlish's recipes https://blog.homlish.net/

serve with Lemon Aioli Sauce

Maryland Crab Soup

Maryland Crab Soup
Ingredients
  1. 1 bay leaf
  2. 1 cup chopped celery
  3. 1 cup chopped onion
  4. 1 cup yellow corn
  5. 1 quart beef broth
  6. 1 quart chicken broth
  7. 28 oz whole tomatoes
  8. crab meat
  9. cooked crab claws
  10. optional old bay seasoning or ground cayenne pepper
Instructions
  1. cook everything until vegetables are tender
  2. add crab meat and claws and serve
  3. optionally add old bay seasoning to taste
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Paul Homlish's recipes https://blog.homlish.net/

Baked Maryland Blue Crab Dip

Baked Maryland Blue Crab Dip
Ingredients
  1. 6 oz/170 g fresh Maryland blue crab jumbo lump, gently picked clean
  2. 1/2 cup/75 g finely diced red bell pepper
  3. 1/2 cup/25 g finely chopped fresh flat-leaf parsley
  4. 3 Tbs snipped fresh chives
  5. 1/2 cup/120 ml reduced-fat mayonnaise
  6. 4 oz/115 g whipped cream cheese
  7. 1 1/2 tsp fresh lemon juice
  8. 1/2 to 1 tsp pepper relish
  9. 1/4 cup/20 g panko (Japanese bread crumbs)
  10. 1/2 tsp grated lemon zest
Instructions
  1. Place the crab in a medium bowl and pick with your fingers. In another medium bowl combine in the mayonnaise, cream cheese, lemon juice, pepper relish. Whip it. Add bell pepper, parsley, and chives. Using a rubber or silicone spatula, gently stir in the crab. Transfer to a small oven safe crock.
  2. In a small bowl, combine the panko and lemon zest.
  3. Position a rack in the upper third of the oven and preheat the oven to 425F. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot's.
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Paul Homlish's recipes https://blog.homlish.net/

Crab Cakes with Panko

Crab Cakes with Panko
Ingredients
  1. 1/4 cup mayonnaise
  2. 2 scallions, thinly sliced
  3. 1 large egg, lightly beaten
  4. 1 tsp celery salt
  5. 1 tsp ground cayenne pepper
  6. (or substitute celery salt and pepper above for 2 tsp Old Bay)
  7. 2 tsp lemon juice
  8. 1 tiny shallot chopped finely
  9. 1 1/4 cups Panko
  10. 1 Lbs lump crab meat
  11. Coconut oil to fry them in.
Instructions
  1. Roll the crab meat around in your hand to find and discard any shells. Be careful not to break up the meat- lumps are good.
  2. Mix together all the ingredients except Panko and Crab meat.
  3. Add 3/4 cups Panko and the crabs meat, fold very gently and form into about 4-6 cakes. Place the cakes on wax paper and chill for at least 10 minutes.
  4. Coat the crab cakes with 1/2 cup of Panko.
  5. Cook in medium hot Coconut Oil turning once, about 6 - 8 minutes total.
Notes
  1. Server on a soft roll, over a bed of lettuce, or just by themselves. Goes great with creamy caper sauce (also available here)
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Paul Homlish's recipes https://blog.homlish.net/