Recipes

Fab Crab Cakes
These cakes are Thai inspired and are well worth making if you are a crab cake freak as we all are around here.
Very good with beer, or so I am led to believe.

1.5 lbs crab meat
0.5 cups of fine bread crumbs (Insider secret: get a box of the Red Pepper Stoned Wheat Thins as a substitute. Gives it a bit of the old je ne sais quoi)
2 eggs
1 tsp Vietnamese garlic chilli sauce
1 tbsp minced Kaffir lime leaves (code for a good squeeze of lime juice but sounds fancier)
1 Jalapeno chilli, finely minced
2 green onion, sliced
1 tsp Thai fish sauce
Mix the works together, adding more cracker or bread crumbs to achieve desired firmness. Form into 1.5” crab cakes and then fry in butter or oil
Reheat at 350 degrees for 15 minutes

Optional Fab Crab Cake Salsa
0.5 Red pepper, finely diced
0.5 yellow pepper, finely diced
1 Jalapeno pepper, finely diced
Zest of 1 lime
1 tsp fish sauce
Cilantro to taste
Mix together and serve with Fab Crab Cakes

 

Emergency Supper
Occasionally circumstances dictate that the Captain and crew must take sustenance while out on the water.
We always carry some meagre rations on the boat, at least enough to make the gut pleaser described below.

Following the instructions on the box, cook up a box of Kraft Dinner (Canada's #1 selling grocery item).
We lean toward the white "cheddar" variety as there is something about the colour of the orange variety that's off-putting while at sea.
Once the pasta is cooked and strained, add the following:

1. the cheese packet
2. an additional liberal shake of Kraft Parmesan cheese.
3. 1 can flaked tuna
4. 1 shot of Louisiana hot sauce
5. sprinkle of garlic powder
6. pepper to taste

Mix it all up, cover, and apply low heat for five minutes. Must be washed down with Coca-Cola or, if it's quitting time, beer.

The above explains why we make every effort to be home on time for supper.

Seafood Stew
This stew has mussels, clams, fish, shrimp and crab listed in the ingredients. You can put in just one or all five types,
but of course we feel it must contain large amounts of crab to be palatable.

1/4 cup olive oil
2 cups onions, chopped finely
3/4 cup leeks, chopped finely
2 cups fish stock
2 cups dry white wine
1 large can (796ml) tomatoes, drained & chopped
1 1/2 tbsp, dried basil
1 tsp dried thyme
1 bay leaf
salt & pepper, to taste
red pepper flakes, to taste
20 mussels, scrubbed and debearded
20 clams, scrubbed
1 lb, fish steaks (halibut, snapper or cod), cut into large cubes
20 raw shrimjp, peeled & deveined
crabmeat from 1 to 3 crabs (as many as you feel like shelling)

Heat the oil in a soup-pot. Add onions and leaks. Cook over low heat, covered until tender.
Add stock, wine, tomatoes, basil, thyme, bay leaf, salt and pepper, and red pepper flakes.
Raise heat. Bring to boil, then simmer, partially covered, stirring occasionally for 1/2 hour.

Now is the time to add the seafood of your choice. You can add the mussells and clams first, simmer for 5 minutes.
Next you can add the fish and shrimp, simmer for 3 minutes.
Lastly you add the crab (Lots!) and simmer until the shellfish are openeded, the fish is done, and the crab is heated through.
(If it seems too thick add some more wine).

Ladle into heated bowls, dividing the seafood evenly. Sprinkle some parsley over the stew and serve.

Serves 4 to 6.

Hot Crab Dip
Combine the following in a casserole dish:

1/2 lb. crab meat
Paprika
1-8oz. and 1-3oz. pkg. cream cheese
2 tbsp. milk
4 tbsp. chopped onion
1tsp. horseradish
1/4 tsp. salt
Pepper to taste

Cover and bake at 375 ° F for 15 mins