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Seafood Recipes | Kitchen Guy

Posts Tagged Seafood Recipes

Video: Crab Cakes with Ancho Aioli

Posted by Chef Jim on April 27, 2010  |  1 Comment

My signature crab cakes that are heavy on the crab and very light on the mayo and other fillers.

1 lb. lump crab meat, cleaned of all cartilage and shell bits
1 small jalapeno, seeded and minced
1/2 medium red bell pepper, seeded and minced
1 cup breadcrumbs, unseasoned; divided use
4 Tbsp. Old Bay seasoning
3 Tbsp. mayonnaise
2 large eggs, lightly beaten
canola oil for frying

In a large bowl, gently mix crab meat with jalapeno, red bell pepper, Old Bay seasoning, and about 3 Tbsp. of the breadcrumbs. Mix in 2 Tbsp. of the mayonnaise, adding the additional only if necessary to bind the ingredients.

Form 4 large crab cakes or 6 small cakes and put them on a plate. Cover with plastic wrap and allow them to “cure” in the refrigerator for at least 1 hour.

Set up a dredge of the beaten eggs, thinned with a little water, and the remaining breadcrumbs. Heat the oil in a shallow frying pan. Dip the crap cakes into the egg, then coat with bread crumbs. Fry til golden brown on each side and drain on paper towels..

For a dipping sauce, combine 2 Tbsp. of any type of chili powder you have on hand, along with 2 tsp. garlic powder with 2/3 cup mayonnaise. Mix well to make a shortcut version of chili aioli as a dip for the crab cakes.

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Recipe: Bouillabaisse – Mexican Style

Posted by Chef Jim on April 16, 2010  |  Comments Off

Bouillabaisse

Here’s what you need:

4 large tomatoes
2 Tbsp. olive oil
3 cups Spanish (sweet) onions, diced
1 small bay leaf, crushed
1/2 tsp. dried thyme
3 Tbsp. cilantro, minced (for cooking)
3 garlic cloves, minced
1 tsp. salt
2 tsp. crushed red pepper flakes (or to taste)
3 cups water
1/2 pound shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound Monkfish fillet (cubed)*
1/2 pound Halibut filet (cubed)**
1/8 cup cilantro, minced (for finishing)
2 Tbsp. freshly squeezed lime juice
1/2 cup Tequila
1/8 cup Triple Sec liqueur
salt and pepper to taste
2 small limes sliced for garnish

Here’s how to make it:

Roast tomatoes until skin is blistered, then peel and seed, coarsely chop and reserve the juice.

Heat olive oil in a large saucepan over medium heat. Add onions, bay leaf, thyme, cilantro, garlic, tomatoes and their juice, salt and dried red pepper flakes. Cook uncovered for about 15 minutes to blend flavors. Add the water and cook, uncovered for another 10 minutes. Next add shrimp and cook for a minute. Add scallops and fish and cook for about 2 minutes longer. Stir in remaining cilantro., lime juice, tequila, triple sec. Season to taste with salt and pepper.

Garnish with lime wedges.

*You can substitute Swordfish for the Monkfish
** You can substitute Cod for the Halibut

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