Chesapeake Bay Coconut Curry Crab Cakes

 

Chesapeake Bay Coconut Curry Crab Cakes

Ingredients:

1 lb. lump Crab Meat

1 1/2 c. cooked white rice

1 /2 c. onions, chopped

1/4 c. unsweetened coconut, shredded

1 1/2 tsp. curry powder

3 Tbsp. coconut cream

1/2 tsp. turmeric powder

4 Tbsp. peanut oil

salt to taste
 
black pepper to taste

Directions:

Heat 2 Tbsp. peanut oil in a non stick skillet.Add chopped onions and sauté until slightly brown.Add curry powder, turmeric, and coconut. Continue cooking until it reaches a paste type consistency.Add rice and coconut cream and mix well.

Remove from heat, add the crab meat, mixing very well.Add egg, salt and pepper to taste.When cool enough to handle, form into eight patties.In a 12 inch skillet heat the 2 Tbsp. of peanut oil.Fry crab cakes four at a time for 4- 5 minutes on each side.

Lemon Basil Shrimp

 

 Lemon Basil Shrimp

Ingredients:

 

2 tablespoons olive oil

2 cloves garlic, minced

1 pound uncooked shrimp tails, peeled and deveined

Zest of a lemon

Juice from 1-1/2 lemons

2 tablespoons Dijon mustard

2 tablespoons chopped fresh basil

2 green onions, chopped

1/4 cup drained capers

Directions:

Heat oil on medium in a large skillet til shimmery. Add garlic and cook for a minute. Add enough shrimp to cook in a single layer. Cook until just opaque in the center, turning once, about 5 minutes. Repeat with remaining shrimp.

Meanwhile, in a large bowl, combine remaining ingredients. Add shrimp and gently combine. Cover and refrigerate for at least two hours and up to 24 hours. To serve as an appetizer, place in dish lined with lettuce leaves and mound shrimp on top. To serve as a main dish, arrange lettuce leaves on four serving plates, mound shrimp on one side, add slices of cheese, fresh fruit and vegetables.