Farideh Sadeghi 4 servings No filling. Just crab. The way a good one should be. Crab Cakes 3/4 cup mayonnaise 1 1/2 tablespoons Worcestershire sauce 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons Old Bay 1 large egg, lightly beaten kosher salt and freshly ground black pepper, to taste 1 1/2 pounds jumbo lump crab … Read More →
Stir-Fried Shrimp with Veggies in Hot and Sour Sauce
Adapted from America’s Test Kitchen Serves 4 We made watery soy-sauce based stir fries for years before discovering this recipe and have never gone back. Feel free to substitute the vegetables that you have and like for the ones in the recipe; this combination is just our favorite. Shrimp 2 medium garlic cloves, minced 1 … Read More →
Shrimp and Grits
Adapted from Tyler Florence Serves 4 The inspiration for this recipe was the best thing to come out of our stint in South Carolina. Grits 3 cups water 1 1/2 teaspoons kosher salt 3/4 cup grits or coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 3 ounces sharp cheddar, grated 2 tablespoons extra-virgin olive … Read More →
Hoisin, Honey and Ginger Glaze for Salmon
adapted from America’s Test Kitchen Makes 1 1/2 cups 1/2 cup soy sauce 6 tablespoons honey 1/4 cup ketchup 2 tablespoons fresh lemon juice 1 1/2 tablespoons hoisin 2 garlic cloves, minced 1 teaspoon grated ginger Whisk ingredients together in a small bowl. Begin basting salmon 5 minutes from the end of cooking.
Spicy Shrimp Marinade
Adapted from allrecipes.com Serves 4 to 6 If you want your final shrimp to have more sauce, double or triple the marinade recipe in a separate bowl and cook it down for a few minutes while the shrimp is cooking. The heat level in this dish is flexible, so adjust the amounts of the red … Read More →