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40
Jumbo Lump Crab Cakes
Yield: 4 large crab cakes
16 ounces jumbo lump crab meat
½
8
1
cup fresh or canned white
bread crumbs
2 teaspoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon lemon juice
½ teaspoon cayenne pepper
1 teaspoon crab seasoning
Salt & pepper for taste
Directions:
1. Mix all ingredients except crab
meat.
2. Gently fold in crab meat, leaving
meat in chunks. Add more bread
crumbs if desired.
3. Form into desired crab cake
sizes.
4. Place on 3-inch rack and cook at
350 °F for 8-9 minutes.
Tip: Place over gourmet greens or
with your favorite sauce.
Spicy Grilled Shrimp Skewers
Serves: 4
1½ pounds extra-large shrimp,
peeled and deveined
4 tablespoons unsalted butter,
melted and divided
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup hot pepper jelly
1 teaspoon grated zest
2 tablespoons lime juice
4 wooden skewers
Directions:
1. Wash and dry shrimp with paper
towel.
2. Thread shrimp on skewers and
brush with 1 tablespoon melted
butter.
3. Season shrimp with salt and
cayenne pepper.
4. Warm jelly in saucepan over
Medium (275°F) heat until
bubbling.
5. Remove jelly from heat and whisk
in remaining butter, lime zest and
lime juice.
6. Cover sauce and keep warm.
7. Place shrimp on 3-inch rack and
cook at 350°F for 5-6 minutes per
side for fresh or 7-8 minutes per
side for frozen.
Tip: Adding fresh lime juice helps
cut through the spice and
sugar of hot pepper jelly for a
tangy, balanced glaze.
Tip: Soak wooden skewers in oil, to
prevent burning.
Appetizers
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