09/08/14 recipe -Taste USA

Crab Cakes

How to make Crab Cakes Recipe - Crab cakes have been a favorite in Southern cooking since early Colonial days.

Makes 6 servings

Ingredients:
1 pound fresh or thawed, frozen crabmeat
2 tablespoons unsalted butter
1/2 cup each chopped onions, chopped celery, chopped green
bell pepper
2 garlic cloves, minced or pressed
1/4 cup all-purpose flour
1/2 cup whipping cream or milk
3 eggs, beaten
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
2 cups soft bread crumbs
1/2 teaspoon freshly ground black pepper
1 cup soft bread crumbs
Vegetable oil

Method:
Pick out and discard any shell or cartilage from crabmeat. In a large heavy skillet, heat butter.

Add onions, celery, green pepper and garlic. Saute over low heat about 5 minutes or until soft. Stir in flour. Add cream or milk. Cook, stirring, until thickened.

Remove from heat; pour into a medium-sized bowl. Blend in eggs, crabmeat, parsley, Worcestershire sauce, 2 cups bread crumbs, salt and pepper. Refrigerate mixture until stiff.

Shape into 12 equal-size cakes. Press 1 cup bread crumbs onto both sides of cakes.

In a large heavy skillet, heat 1/4 inch vegetable oil over medium heat. Add crab cakes, a few at a time.

Cook 3 to 4 minutes on each side or until browned. Remove to a warm platter. Serve immediately.

Baked Scallops with Crumbs and Cheese

How to make Baked Scallops with Crumbs and Cheese Recipe - American scallops range from the tiny bay scallops to very large varieties, and are usually not sold in the shell or with the coral.

Makes 4 servings

Ingredients:
1 pint scallops
10 butter crackers, crushed
2 eggs, beaten
1/2 cup butter, cut into pieces
Grated Parmesan cheese (optional)

Method:
Preheat oven to 350F (175C).

Grease 4 shallow, individual, baking dishes. Roll each scallop in cracker crumbs, then dip in beaten egg and roll in cracker crumbs again.

Place in 4 greased baking dishes in a single layer. Top each with pieces of butter and sprinkle with Parmesan cheese, if desired.

Bake 25 minutes or until tops are golden.

Hangtown Fry

How to make Hangtown Fry Recipe - The dish consists of fried oysters and scrambled eggs. When the scrambled eggs are piled into a prebaked pie shell and the fried oysters laid on top, it becomes a "Hangtown Pie."

Makes 4 servings

IngredientS:
4 bacon slices
1 pint (about 24) fresh shucked oysters
1 egg, beaten
1/2 cup dry bread crumbs
4 eggs
2 tablespoons milk

Method:
In a medium-sized skillet, cook bacon until crisp.

Remove to a warm plate. Dip oysters in beaten egg, then in bread crumbs. Fry on both sides in hot bacon drippings until golden.

In a small bowl, beat 4 eggs and milk together. Add to oysters in skillet.

Gently stir egg mixture around oysters without disturbing them. Turn mixture out of skillet omeletstyle and top with crisp bacon.

New England Scalloped Oysters

How to make New England Scalloped Oysters Recipe - Before baking, they are layered with crumbs mixed with butter, salt and pepper, and whole milk or cream is poured over along with a touch of sherry.

Makes 3 to 4 servings

Ingredients:
1/4 cup butter
2 cups coarsely crushed saltines (about 24 crackers)
1/2 cup chopped fresh parsley
Dash of salt and freshly ground black pepper
1 pint (about 24) fresh shucked oysters with liquor
1/2 cup half and half
1 tablespoon sherry
1 teaspoon Worcestershire sauce

Method:
Preheat oven to 350F (175C).

In a small saucepan, heat butter. Remove from heat and stir in cracker crumbs, parsley, salt and pepper. Drain and reserve 1/4 cup liquor from
oysters.

Sprinkle one-third of crumb mixture into a 9-inch pie pan. Layer half of oysters on top, then half of remaining crumbs, and remaining oysters.

In a small bowl, combine oyster liquor, half and half, sherry and Worcestershire sauce. Pour over oysters in pan.

Sprinkle with remaining crumbs. Bake 30 minutes or until top is golden. Serve hot, plain or with a chili sauce.

Baked Whole Salmon, Coho Salmon or Trout

How to make Baked Whole Salmon, Coho Salmon or Trout Recipe - The cooking of any variety of fish is the same if the sizes are the same.

Makes 4 servings

Ingredients:
1 whole 3- to 5-pound salmon, Coho salmon or Lake Superior
trout
Salt and freshly ground black pepper to taste
Butter
Celery tops
Curled parsley

Method:
Preheat oven to 350F (175C). Wash fish inside and out.

Dry cavity and outside with paper towels. Sprinkle inside and out with salt and pepper.

Place on a rack over a shallow baking pan. Dot with bits of butter. Cover with waxed paper or parchment paper.

Bake, uncovered, 45 minutes to 1 hour or until flesh flakes when probed with a fork. Garnish with celery tops and curled parsley.