Instructions
A Seafood Charlie Recipe
Prep Time: 30 Mins
Cook Time: 15 Mins
Servings: 6
Ingredients
1 large egg
1/2 cup mayonnaise
1 1/2 Tbs coarse ground mustard
1 Tbs sriracha
2 tsp fresh lemon juice
1 1/2 tsp seafood seasoning
1 tsp ground black pepper
4 green onions, thinly sliced
2 Tbs drained and chopped capers
1 lb refrigerated jumbo lump or canned crabmeat, drained and picked through
2 cups panko breadcrumbs
1/2 cup canola oil for frying
1 cup chunky tomato salsa
3 Tbs clam juice
2 tsp finely chopped chipotle peppers in adobo
1 tsp red wine vinegar
1/8 tsp crushed red pepper flakes
Directions
1. Prepare Crab Cakes: In medium bowl, whisk egg; stir in mayonnaise, mustard, sriracha, lemon juice, seafood seasoning and black pepper until well combined. Fold in 3 tablespoons onions and capers; gently fold in crabmeat and 1¼ cups breadcrumbs, being careful not to break up the crabmeat. Let stand 10 minutes.
2. Line cookie sheet with plastic wrap; place remaining ¾ cup breadcrumbs in shallow dish. Form crabmeat mixture into 12 (2½-inch) cakes and lightly coat with breadcrumbs. Place on prepared cookie sheet; cover and refrigerate 45 minutes.
3. In large nonstick skillet, heat oil over medium heat. In batches, cook crab cakes 5 minutes or until golden brown, turning once.
4. Prepare Spicy Tomato Salsa: In food processor with knife blade attached or blender, pulse salsa, clam juice, chipotle peppers, vinegar and red pepper until combined.
5. Serve crab cakes warm garnished with remaining onions and salsa.
Enjoy!
Instructions
A Seafood Charlie Recipe
Prep: 15 minutes
Cook: 8 Minutes
Serves: 8
Ingredients
1 package (8 ounces) cream cheese, softened
1 garlic clove crushed with press
1/2 cup heavy cream
1 can (about 14 ounces) quartered artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinich, thawed and squeezed dry.
1 roasted red pepper, chopped.
1/4 cup grated Parmesan & Romano cheese blend.
2 teaspoons fresh lemon juice.
1/2 teaspoon salt.
1/8 teaspoon ground black pepper.
12 ounces refrigerated or canned white and/or lump crabmeat, drained and picked through (1 cup packed).
Assorted crackers, toaste baguette slices, tortilla chips and/or vegatables.
Recipe
1. In medium saucepot, cook cream cheese, garlic and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring constantly with whisk. Stir in artichoke hearts, spinich, red pepper, grated cheese, lemon juice, salt and black pepper, and cook 4 to 5 minutes or until mixture simmers; fold in crabmeat.
2. If desired, transfer dip to fondue pot or small slow cooker; keep warm, stirring occasionally. Serve di with assorted crackers, toasted baguette slices, tortilla chips and/or vegatables.
Instructions
A Seafood Charlie Recipe
Prep: 20 minutes plus standing and chilling
Cook: 10 minutes
Serves: 6
Ingredients
1 large egg
1 cup avocado oil mayonnaise
2 teaspoons seasoned rice vinegar
1 teaspoon citrus seasoned panko dressing & sauce
1/2 pounds refrigerated jumbo lump or canned crabmeat, drained and picked through
2 shallots, minced
1 1/2 cups panko breadcrumbs
2 tablespoons drained pickled ginger
1/2 cup canola oil
1 avocado, pitted, peeled and sliced
1 sheet nori, cut into 1/4 x 1-inch strips (optional)
Black and/or white sesame seeds and chili powder for garnish (optional)
Recipe
1. In medium bowl, whisk egg; stir in 1/2 cup mayonnaise, vinegar and ponzu until well combined. Gently fold in crabmeat, shallots and 3/4 cup breadcrumbs, being careful not to break up the crabmeat; let stand 10 minutes.
2. Line rimmed baking pan with plastic wrap; place remaining 3/4 cup breadcrumbs in shallow dish. Form crabmeat mixture into 12 (2-inch) cakes; lightly coat with breadcrumbs and place on prepared pan. Cover and refrigerate 30 minutes.
3. In blender, puree ginger and remaining 1/2 cup mayonnaise until smooth.
4. In large nonstick skillet, heat oil over medium heat. In batches cook crab cakes 5 minutes or until golden brown, turning once.
5. Serve crab cakes topped with mayonnaise mixture and avocado; garnish with nori, sesame seeds and chili powder, if desired.
