Wednesday, July 13, 2011

Uncle Tad's Perfect Crab Cakes

Uncle Tad is also known as my older brother Tad. He is an exceptional cook and is responsible for many of my best recipes and almost all of my knowledge on fish cooking techniques. This is the recipe he uses for crab cakes and I can honestly say they are the best I have ever had.

    2  Eggs
    1 tsp  Old Bay seasoning
    1/2 tsp  Coleman's powdered mustard
    1/2 tsp  Sea Salt
    1/4 tsp  Cayenne Pepper
    1 T.  dried Parsley Flakes
    1 T.  fresh Lemon Juice
    2 T.  Real Mayonnaise
    1 1/2 c.  Panko Bread Crumbs (divided)
    1 lb  Back-fin or Lump Crab Meat

Saturday, July 9, 2011

Light Tomato Bisque

I got this recipe from the cafe at Stihl, Inc. where I am a consultant. The recipe was for 60 servings, so I scaled it down a bit and made my customary changes.


      1 oz(w) Yellow Onion, diced
      1/8 tsp Garlic, minced
      1 Tbls Butter, Margarine or oil
      37 oz Hot Water
      1 oz(w) Chicken Stock Base (like Minor's)
      6 oz(w) tomato paste
      2 tsp Sugar
      pinch ground white pepper
      11 oz 2% Milk, hot
      1 tsp Fresh Basil, chiffonade
      1 tsp Fresh Parsley, chopped

  1. Saute onions and garlic in butter until tender.  
  2. Add: hot water, chicken base, tomato paste, sugar and white pepper. Mix well and bring to a boil, reduce heat. 
  3. Simmer uncovered for 15 minutes, stirring occasionally. 
  4. Slowly add hot milk while whisking tomato mixture, heat to just simmering again, do not boil. 
  5. Add fresh basil and parsley, remove from direct heat, cover and keep at serving temperature (150-160).