Crab Cakes March 15, 2008

Ingredients
1 Lb. Crabmeat (picked free of shells)
1/3 C. Ritz Crackers (crushed)
3 Green Onions (finely chopped)
1/2 C. Bell Pepper (finely chopped)
1/4 C. Mayonnaise
1 Egg
1 t. Worcestershire Sauce
1 t. Dry Mustard
1/2 Lemon (juiced)
1/4 t. Garlic Powder
1 t. Salt
Dash Cayenne Pepper
Flour, for dusting
1/2 C. Peanut Oil

Method
1. In a large bowl, mix together all ingredients except flour and peanut oil. Shape into patties and dust with flour.
2. Heat oil in large skillet over medium heat. When oil is hot, carefully place cakes in batches in oil and fry until browned, about 4-5 minutes. Carefully flip and fry on other side until golden brown, about 4 minutes. Serve warm with Cilantro Coconut Chutney (recipe on this blog)

Black Pepper Shrimp March 15, 2008

Ingredients
1 1/2 t. Coriander
2 t. Canola Oil
1/4 t. Black Pepper
12 Jumbo Shrimp (peeled and deveined)
1/4 t. Salt
Cooking Spray
2 T. Lime Juice

Method
1. Combine coriander, canola oil and black pepper in large zipper bag. Add shrimp, seal and marinate in refrigerator 2 hours, turning occasionally.
2. Prepare grill to medium-high heat. Remove shrimp from bag, sprinkle with salt. Place on grill rack coated with cooking spray. Grill 3 minutes each side or until done. Drizzle with lime juice. Serve warm with Cilantro-Coconut Chutney (recipe on this blog)

Notes: Recipe from my friend Kim!