Recipes

Cape Cod Crab Cakes (serves 4)

1 lb. Crab Meat Crumbs
1 cup White Japanese Bread
1 Egg, beaten
1/4 cup Mayonnaise
1 Tbsp. Onion, fine diced
1 Tbsp. Red Pepper, fine diced
1 Tbsp.m Yellow Pepper, fine diced
1 Tbsp. Celery, fine diced
1 1/2 tsp. Dijon Mustard
2 Tbsp. Parsley, chopped
1 Tbsp. Lemon Juice
2 tsp. Worcestershire Sauce
1 tsp. Creole Seasoning
1-2 dashes Tabasco
Salt and Pepper to taste
Clarified Butter as needed
Oil as needed

Heat about 2 tsp. of butter and 1 tsp. of oil in a sauté pan. Sauté the onions, peppers and celery until the onion is opaque. Add the parsley and sauté for 30 seconds, remove from the heat. In a large bowl put the bread crumbs, mayo, egg, cooled vegetables, lemon juice, mustard, Worcestershire and Tabasco. Mix very well. Add the crab meat and mix in gently. Form into 8, 3/4 inch cakes. Heat 2 Tbsp. butter and 1 Tbsp. oil in a pan. Sauté the crab on each side until golden brown. Serve with the sauces and lemon.


Escargot Lyon (Serves 4)

8 oz Escargot
2 tsp. Shallot, minced
1 tsp. Chopped Garlic
Juice from 1/2 lemon
1 large firm Tomato
1 Tbsp. Chopped Parsley
1 Tbsp. White Wine
1 Tbsp. Yellow Bell Pepper, fine diced
1/2 Stick Butter
1 tsp. Oil
1/2 tsp. Thyme
Salt and Pepper to taste

Heat oil in a sauté pan until the smoking point. Add the yellow pepper and shallot and sauté until the shallot is opaque. Add the lemon juice and white wine and reduce. Add the butter and melt. Add the escargot and garlic and sauté until heated through. Add remaining ingredients and serve.


Cape Cod Shrimp Alfredo (Serves 4)

1 lb Fresh Fettuccini
2 1/2 Tbsp. Roux
12 Jumbo Shrimp, peeled and deveined
1 1/2 oz White Wine
2 cups Light Cream
2 tsp. Garlic, minced
1/2 cup Parmesan Cheese, grated
Salt and Pepper to taste
Olive Oil as needed

Cook fettuccini and keep warm. Sauté shrimp in a small amount of olive oil until they are 3/4 cooked, remove from pan and degrease. Heat the roux then whip in cream 1/2 cup at a time. Stir in the wine and the garlic. Add the parmesan cheese and season with salt and pepper. Return the shrimp to the pan and cook until sauce is thick and shrimp is cooked. Serve over fettuccini.


Jumbalya (Serves 4)

12 large Shrimp, peeled and deveined
8 oz Chicken, sliced
8 oz Andouille Sausage
1 cup White Rice
3 cups Chicken Stock
3/4 cup Cajun Trinity
2 Tbsp. Garlic, minced
3/4 cup Tomatoes, chopped
2 large Bay Leaves
2 tsp. Worcestershire Sauce
2 tsp. Hot Sauce
1 Tbsp. Creole Seasoning
Oil as needed
Salt and Pepper to taste

Heat some oil in a pan. Sauté the shrimp then the sausage and finally the chicken, removing each from the pan as they are cooked. Deglaze with a little bit of chicken stock. Add more oil if necessary and start sautéing the trinity. Cook until the onion is opaque. Add the garlic, tomatoes, bay leaf, Worcestershire, hot sauce and Creole seasoning. Stir in rice and add the stock. Reduce heat and simmer for 15 min. or until rice is tender. Add the meats, season with salt and pepper and cook for 10 more minutes. Season with Creole seasoning if desired and serve.

Creole Seasoning for Jambalaya (Yield 1 cup)

2 Tbsp. Onion Powder
2 Tbsp. Garlic Powder
2 Tbsp. Oregano
2 Tbsp. Basil
1 Tbsp. Thyme
1 Tbsp. Black Pepper
1 Tbsp. White Pepper
1 Tbsp. Cayenne Pepper
1 Tbsp. Celery Seed, ground
5 Tbsp. Sweet Paprika

Combine all ingredients in a food processor and pulse until well blended

Cajun Trinity for Jambalaya

1/4 cup Celery, diced
1/4 cup Onion, diced
1/4 cup Green Pepper, diced


Pan Seared Atlantic Sea Scallops with White Wine and Scallion Cream Sauce

1 1/2 lbs Fresh Large Sea Scallops
2 Tbsp. Shallots, minced
1 tsp. Garlic, minced
1 Tbsp. Red Pepper, fine
1 Tbsp. Yellow Pepper, fine diced
2 Tbsp. Scallion, julienne
Oil as needed
1 Tbsp. Lemon Juice
1/4 cup Dry White Wine (Sauvignon Blanc)
1 1/2 cups Heavy Cream
1 Tbsp. Parsley, chopped
Salt and White Pepper to taste
1 oz Butter

Heat 1/4 cup of oil to the smoking point. Sear each side of the scallops until they are dark golden brown and 3/4 cooked. Remove from the pan and keep warm. Sauté the shallots, peppers and garlic until the shallots are opaque. Add the scallions, lemon juice and wine. Reduce for 1 min. Add the cream and bring to a boil and reduce until thick. Return the scallops to the pan. Season with salt and pepper, add parsley and stir. Finish by whipping in the butter and serve over linguini. Garnish with parsley and lemon zest and serve.


Seafood Newburg (Serves 4)

8 oz Shrimp, medium, peeled and deveined
8 oz Scallops
8 oz Lobster Meat, cooked, large pieces
8 oz Crab Meat, cooked, large pieces
2 Tbsp. Shallots, minced
1 Tbsp. Butter
1 Tbsp. Oil
2 Tbsp. Dry Sherry
4 Large Egg Yolks
1 Tbsp. Cognac
1 cup Lobster Stock
2 cups Cream
3-4 tsp. Tomato Paste
1/2 tsp. Nutmeg
1 tsp. Thyme
Salt and White Pepper to taste

Heat the butter and the oil in a sauté pan over medium high heat until hot. Sauté the shrimp and scallops. Add the rest of the seafood when the shrimp and scallops are 3/4 cooked. When all of the seafood is done, flame with the cognac. Transfer the seafood to a bowl and keep warm. Add the stock and the shallots and reduce by 1/2. In a separate bowl, whisk together the cream and the eggs. Add the sherry to the pan and reduce the heat to medium. Whisk the cream mixture to the pan, stirring constantly. Add the seafood and the rest of the ingredients and cook until thick. Do not boil the sauce. Adjust seasonings and serve.


Shrimp Etouffe (Serves 4)

1 lb Shrimp, peeled and deveined
1 cup Onion, chopped
1 cup Celery, chopped
1/2 cup Green Pepper, chopped
1/2 cup Tomato, chopped
1/2 cup Scallions, sliced
1/2 stick Butter
1 cup Shrimp Stock (see recipe below)
1 Tbsp. Garlic, minced
2-3 Bay Leaves
1 1/2 tsp. Thyme
2 Tbsp. Parsley, chopped
1 Tbsp. Worcestershire Sauce
1 tsp. Cayenne Pepper
2 Tbsp. Flour
Salt and Pepper to taste

In a large pot with a tight fitting lid, melt the butter. Sauté the onion, pepper and celery until the onion is opaque. Add the shrimp, garlic, scallions, tomatoes and sauté for 1 minute. Whisk the flour and the stock until smooth. Add the rest of the ingredients, cover and simmer over low heat for 20 minutes. Adjust seasonings and serve over white rice.


Shrimp Stock for Shrimp Etouffe (Yield: 2 cups)

2 lb. Shrimp Shells
2 cups Water
1 oz Onion
1 oz Celery
1 oz Carrot
1 tsp. Tomato Paste
1 tsp. White Wine
Oil as Needed

Heat the oil in a medium sized pot. Sauté the vegetables until the onion is opaque. Add the shrimp shells and cook until they turn red. Add the rest of the ingredients and simmer for 15 minutes. Strain and cool.