Article by Mama Jock
Crab Crostini Appetizer
1 French baguette
3 TBSP. butter, melted
1 lb. fresh lump crabmeat, drained
2 TBSP. dry sherry
1 TBSP. chopped fresh parsley
1 1/2 tsp. hot sauce
3/4 tsp. salt, divided
1/2 cup sour cream
2 TBSP. mayonnaise
2 tsp. minced green onion
1 tsp. lemon zest
2 tsp. fresh lemon juice
1/4 tsp. pepper
Preheat oven to 350 degrees.
Cut bread into 1/4 inch thick slices.
Place on a baking sheet. Brush tops with butter.
Bake 12 to 14 minutes or until golden brown.
Bread may be stored in an airtight container for 3 days.
Pick crabmeat free of shells.
Gently toss crab with sherry, parsley, hot sauce, and 1/2 tsp. of salt in a bowl; cover and chill 1 to 24 hours.
Meanwhile, stir together sour cream, next 5 ingredients, and remaining 1/4 tsp. of salt until blended; cover and chill 1 hour.
Spoon rounded 1/2 tsp. sour cream mixture onto each bread slice; top each slice evenly with crab mixture.
Serve immediately.
Makes 8 to 12 appetizers.
Hearty Sea Bass Soup
2 TBSP. olive oil
2 cloves garlic, minced
1 tsp. dried red chile flakes
1 small onion, chopped
4 1/2 cups fish stock
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
1 large potato, peeled and diced small
1 medium carrot, peeled and thinly sliced
1 bay leaf
1 cup fresh green beans, trimmed and cut into small pieces
1 cup tomato sauce
1/2 cup chopped fresh tomato
1/4 cup chopped parsley
2 cups canned cannellini beans, rinsed and drained
1 lb. thick-cut sea bass fillet, cut into 1 to 1 1/2 inch chunks
1 cup fresh chopped spinach
Grated Parmesan cheese for garnish
In a heavy non-stick skillet, combine olive oil, garlic and chile pepper flakes; cook over medium heat.
Add onion, 1/2 cup of the fish stock, salt and pepper.
Stir in dried thyme, oregano and basil.
Bring to a boil; reduce heat to low, and simmer for 10 minutes.
During the last 2 minutes of cooking, add thyme, oregano and basil.
In a large saucepan, stir together remaining fish stock, potato, carrot and bay leaf.
Simmer for 5 minutes.
Add green beans and simmer for another 5 minutes.
Add tomato sauce, fresh tomatoes, parsley, cannellini beans, and the sauteed onion mixture.
Stir well and continue to simmer for 5 more minutes.
Add the fish pieces and spinach; simmer for another 5 minutes or until the fish is cooked through and just beginning to flake.
Makes 4 large servings.
Easy Seafood Alfredo
1 lb. fettuccini
1 lb. scallops or 6 ounces of minced clams
3 TBSP. canola oil
1 red pepper, sliced
1/2 pound fresh mushrooms, sliced
1 bunch green onions, sliced
1 jar Alfredo sauce
Cook pasta according to package directions.
Saute scallops or clams in oil.
Simmer Alfredo sauce, add clams or scallops.
Saute onions, red pepper and mushrooms until onion is translucent then add to sauce.
Serve immediately.
Serves 6.
Sauteed Softshell Crabs
1/2 cup flour
1/8 tsp. Old Bay seasoning
1/4 cup milk
6 soft-shelled crabs, cleaned
2-4 TBSP. canola oil
1/3 cup butter
2 TBSP. parsley
1 lemon, quartered
In a small bowl, mix flour and seasonings.
Dip crabs in milk and dredge in flour.
Shake off excess flour.
Heat oil over medium heat.
Saute crabs 3 minutes on each side until golden brown.
Set aside.
Drain oil from pan and wipe clean.
Melt butter in the same pan.
Pour butter over the crabs and sprinkle with chopped parsley and lemon juice.
Serves 3-6.
Greek Style Striped Bass
6 striper fillets (skin on)
1/3 cup lemon juice
1 medium onion, chopped
1 medium green pepper, chopped
4 TBSP. melted butter
2 medium tomatoes, diced
Salt and pepper to taste
2 1/2 cups shredded mozzarella cheese
1/2 cup sliced black olives
Place the fillets in a shallow dish.
Pour lemon juice over fish and refrigerate for 2 hours.
Saute onion and green pepper in butter for 5 minutes.
Add tomatoes and cook for an additional 2 minutes.
Remove from heat and set aside.
Remove fish from lemon juice, place skin side down in a greased 13x9x2 baking dish.
Sprinkle with salt and pepper.
Bake uncovered at 350 degrees for 30 minutes.
Spoon vegetable mixture over fish and sprinkle with cheese.
Bake for an additional 15 minutes or until fish flakes easily with fork.
Sprinkle with olives and serve.
Serves 6.