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Fish and Seafood

Here are our recipes for Crabcakes . Fried Fish . Shrimps in Pernod . BBQ'd Squid


T's Crabcakes

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T devised his recipe for crabcakes after travelling to the United States one summer. He wrote:

This recipe is based on a crab cake I had in a neighbourhood bar & take-out in a suburb of Baltimore, Maryland. The large lady who told me about the joint looked like she knew her stuff and talked passionately. Of the dozen or so crab cake dinners I've had, they were the best I'd ever eaten. It's a place called "Windsor Arms" in a northern suburb ("Natural Bridge"?) of Baltimore if you ever wanted to check it out.

When I ordered my dinner another BIG lady there was doing the same. To make a comparison, she suggested that I order one cake fried and the other broiled for lower fat. She always gets broiled. They were almost equally good. I took (a discerning friend) a few years ago and he agreed that they were one of the best things he's eaten.

N.B. In the recipe here, keep things kind of chunky otherwise you end up with the crappy kind of gummy cake you see here in Toronto. The result should be a cake that keeps together but kind of flakes apart when pushed open with your fork. It gives the illusion of lightness - which it ain't. If done right you should see bits of crab, crispy crumb and carmelized onion on the outside.


SIMPLICITY OF INGREDIENTS IS KEY.

Adjust the recipe to your taste.

tph2001

T's Crabcakes

Ingredients

Preparation

  1. Combine all the above ingredients.
  2. In Baltimore the cakes were large size - 2 to a meal. (They were more ball than flat cake.) Roll the cake in crumbs to coat as well as possible (do this a couple of hours ahead and refrigerate the cakes to allow the crumb to adhere).
  3. Just before dining, fry or broil til golden brown. In the finished product you should be able to see not just the crumb coating on the outside but also bits of caramelized onion and crab. In other words it wasn't just a brown shell of coating, if you see what I mean.

Serve with mayonnaise rather than tartare sauce, in my opinion.


I can attest to the fact that these crabcakes are wonderful. I prefer them broiled, although there is virtually no difference in taste between fried and broiled. Serve with boiled potatoes, grilled red pepper and a leafy green salad. -ejm

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to pre Christmas Feast Menu 2003
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Fish Dishes:
Breaded Fried Fish . other seafood recipes

T's Fish Fry

1 or 2 fillets per person is plenty

Ingredients

Preparation

  1. Mix salt and pepper into some flour.
  2. Get out 3 shallow dishes. Pour seasoned flour into one, the beaten egg into another, the crushed corn flakes into the third dish.
  3. Wash the fish fillets and pat dry. Dip both sides of each fillet in the seasoned flour, then in the egg, then in the crushed corn flakes. Dip once more in the egg and again in the crushed corn flakes. (Double dipping is optional.) Place the coated fillets on a rack that is laid over a cookie sheet. Refrigerate for half an hour.
  4. Fry in vegetable oil over medium heat til golden on both sides. Drain on paper towels.

Serve with lemon wedges, tartare sauce, green beans and boiled potatoes. If you have summer savoury growing in the garden, it's a wonderful garnish for the beans.

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Fish Dishes:
Shrimps in Pernod . other seafood recipes

Grilled Shrimps or Scallops with Pernod Sauce

revised November 2008
shrimps in Pernod (photo ejm Nov2008)

Ingredients

Preparation

  1. Melt butter in a frying pan.
  2. Saute chopped onion til translucent. Add minced garlic and continue to cook over medium heat until almost brown. For this, it is better if the onions and garlic do not get caramelized.
  3. Add white wine and chicken stock powder (or salt) and reduce to about half. For the reducing, the mixture should be at a gently smiling boil.
  4. Add 2 Tbsp of the Pernod and reduce.
  5. Add the remaining 2 Tbsp of the Pernod and turn heat down to keep the sauce warm.
  6. Preheat the barbecue to hot. Rinse the shrimps (or scallops) and coat them with olive oil and some black pepper. Grill in a barbecue wok. Remember, they take no time at all to cook!
  7. As soon as they are done, toss them into the Pernod sauce. Grind more black pepper over top. Garnish with sprigs of lemon thyme or tarragon.

We suspect that if the barbecue is unavailable, the seafood could be cooked directly in the sauce. In fact, it might even be better.... Serve with rice or bread, sugarsnap peas and a crisp white, rosé or sparkling wine.

Edit November 2008: If cooking shrimp on the stovetop, peel them (leave the tails on - they look pretty) and use the shells to make a fish stock by boiling them in a tiny bit of water. Add that stock to the sauce and cook the shrimp directly in the sauce. It takes virtually no time for the shrimp to be done.

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Fish Dishes:
Barbecued Squid . other seafood recipes

Grilled Kalamari (Squid)

We got the following idea some years ago after dining at Jump restaurant in Toronto. Squid is brilliant prepared this way and I highly recommend it.

Ingredients

Preparation

  1. Wash and clean the squids well - and I would do the washing even with "pre-washed" squid. Make sure you remove the beak. The squid can be frozen. Just soak it in some cold water to thaw before cleaning.
  2. Chop the squid up in rings and tentacles. Throw in a really good shot of olive oil and toss the pieces around in a bowl. Let marinate for about an hour in the fridge.
  3. Grill the squid with lots of olive oil in a barbecue wok. Don't worry too much about flames on the barbecue - a little charring is good. What we've noticed is that it is necessary to cook squid either very little or quite a lot in order to avoid that horrible rubbery quality. On the barbecue, we use the highest heat and "stir fry" for about 10 minutes.
  4. Dump the grilled squid into a bowl with roasted garlic, capers, lemon juice, lemon zest and kalamata olives; drizzle with more olive oil, add salt and freshly ground pepper to taste.

Serve with steamed green beans or a salad. Sop up the sauce with good French bread.

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Fish Dishes:
Barbecued Squid . Bengali Fish Curry . Breaded Fried Fish . Crabcakes . Curry (Indian) . Lemongrass Shrimp & Rice Vermicelli . Mediterranean Fish (or Chicken) . Paella . Provençal Fish . Shrimps in Pernod . Soupe de Poisson




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Toronto Ontario Canada

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