Preheat oven on broiler setting. Grease a baking sheet.
In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Set aside.
Check crabmeat for small shells. Gently stir in the
crabmeat. Shape into 6 patties. Place on prepared baking sheet.
Broil crab cakes 8 to 10 minutes on each side, or until golden brown.
Deep Fried Flounder
By Debbie Jobst, My niece
Cut 2-3 lbs. flounder fillets, each in half, to resemble triangles. Place in a large bowl.
Squeeze juice of a fresh lemon over the top and cover tightly. Refrigerate to tenderize 2 or 3 hours before preparing.
Drain well.
Dip each piece in plain flour. Coat lightly. (This acts as an adhesive for the wet batter.) Let dry 5 minutes.
Heat 1-1/2 pints oil in a 2-1/2 quart saucepan (425F) or about 3" deep in pan.
Next combine:
1 tsp. sweet basil powder
1 tsp. pepper
1/2 tsp. garlic salt
3 cups pancake mix
Stir in about 3 cups Club Soda to the consistency of buttermilk. (It will be rather thick, but still, it should be pourable.)
Dip floured flounder into batter and fry a few pieces at a time in hot oil until puffed and golden.
Until all fillets are done, keep warm on cookie sheets in a single layer in 275F oven.
Oven-Fried Fish
with Red Lobster Tarter Sauce
and McDonald Fries
Yield: 4 servings
Ingredients
1 cup cornflakes, crushed
2 tablespoons Parmesan cheese, grated
1/8 teaspoon cayenne pepper, or to taste
1 egg
1 tablespoon milk
1/3 cup flour
4 4-ounce fish fillets (4 to 6 ounces each)
Salt and black pepper, to taste
Non-stick cooking spray
Directions
Toss together cornflake crumbs, Parmesan and cayenne in a pie plate or shallow dish.
Whisk together egg and milk in a second pie plate. Spread flour out on a third plate.
Season each fish fillet with salt and pepper.
Dredge in flour, shaking excess from fillets.
Dip in egg, and then coat with cornflake mixture.
Place on a baking sheet that has been lightly sprayed with non-stick cooking spray. Bake at 450 degrees F, 10 minutes per inch of thickness measured at thickest part, or until fish flakes when tested with a fork.
Serve with Red Lobster's Tartar Sauce
(www.topsecretrecipes.com)
1/2 cup mayonnaise
1 1/2 tablespoons finely minced onion
1 tablespoon sweet pickle relish
1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)
1 1/2 teaspoons sugar
Combine all ingredients in a small bowl.
Cover and chill.
Makes 4 servings.
Serve withMcDonald's French Fries
(www.topsecretrecipes.com)
2 large russet potatoes
1 48-ounce can shortening
salt
Recommended: 1/4-inch potato slicer
Peel the potatoes, dry them and slice using a mandolin or other slicer with
a setting as close to 1/4-inch square strips as you've got. If your fries are a
little thicker than 1/4-inch the recipe will still work, but it won't be an exact
clone; and you definitely don't want super thick steak fries here.
Rinse the fries in a large bowl filled with around 8 cups of cold water. The
water should become milky. Dump the water out and add another 8 cups of cold water plus some ice and let the fries sit for an hour.
Spoon the shortening into your deep fryer and set it to 375 degrees. On many
fryers this is the highest setting.
Remove the fries from the water and spread them out on a towel to dry for
10-15 minutes. Don't let them sit much longer then this or they will begin to
turn brown.
The oil should now be hot enough for the blanching stage. Split up the fries
and add them to the oil for 1 1/2 minutes at a time. Watch them carefully to be
sure they don't begin to brown. If they start to brown on the edges, take 'em out. Remove the fries to paper towels to drain and cool. When the fries have cooled, put them into a resealable bag or covered container and freeze for 4 to 5 hours or until the potatoes are completely frozen. As the fries freeze you can turn off the fryer, but turn it back on and give it plenty of time to heat up before the final frying stage for your fries.
Split up the frozen fries and add one half at a time to the hot oil. Fry for
4 1/2 to 6 minutes or until the fries have become a golden brown color and are crispy on the outside when cool. The second batch may take a tad longer than the first, since the oil may have cooled. Drain the fries to paper towels and salt generously.
Heat 2 tablespoons of the peanut oil in a heavy skillet over medium heat.
Add the garlic, onion, celery, ginger and chiles; saute for a few minutes to release the flavor. Remove from heat to cool.
In a mixing bowl, combine the salmon, cracker crumbs, cilantro, mayonnaise, lemon juice and egg. Scrape the garlic/onion/celery/ginger/chiles oil from the skillet
and into the salmon mixture; season with salt and pepper. Fold the ingredients together gently, but thoroughly, taking care not to mash the salmon too much.
Using your hands, form the mixture into salmon cakes; they should be moist and just hold together. Coat the cakes with cracker crumbs.
Pour 1/4 cup of peanut oil into a non-stick skillet and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.
Joy'sTuna Salad
Yield: 2 to 4 servings
Ingredients
1 (10 - 12 ounce) can albacore tuna
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons sweet relish
1 sweet onion, finely diced
2 celery ribs, finely diced
Bunch dill, snipped
1/2 cup Pecans
1/2 cup water-chestnuts
Salt and pepper to taste
Serve on Potato bread hamburger rolls
Directions
Flake tuna and pull apart. Combine with mayonnaise, mustard, relish, onion and celery, herbs, salt and pepper.
.gif){kind=small}
