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Debi's Hot DishesSeafood Dinner For Four |
This is a wonderful spring dinner sure to impress your family or friends if they like seafood.
Or, just make the salad and serve dessert!
Enjoy!
Crab Cakes
1/2 pound crabmeat, picked free of shells
1/2 pound of imitation crabmeat
1/3 cup crushed crackers (Ritz is recommended)
3 green onions (green and white parts), finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup lite mayonnaise
1 egg or 1/4 cup egg beater
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut or canola oil
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat.
When oil is hot, carefully place crab cakes in batches into pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with lemon dill sauce.
Lemon Dill Sauce
1 cup mayonnaise
1/4 cup buttermilk
2 T chopped fresh dill leaves
1 T chopped fresh parsley leaves
1 T grated lemon zest
2 tsp fresh lemon juice
1 garlic clove, minced
Whole Wheat Crusted Tilapia
1 slice whole grain bread
1/4 cup fresh grated parmesan cheese
1/4 cup loosely packed flat leaf parsley
1 clove garlic, finely chopped
1/2 tsp finely grated lemon peel
1/8 tsp ground black pepper
1/4 cup lite mayonnaise
4 tilapia fillets (about 1-1/2 lbs)
1 tsp lemon juice
Preheat oven to 425 degrees.
In food processor, chop bread crumbs until small crumbs form; add parmesan cheese, remove and set aside. Into processor, add parsley, garlic, lemon peel, and black pepper; process until blended.
Add mayonnaise and process just until blended. Place fillets on baking sheet. Sprinkle evenly with lemon juice, evenly top with mayonnaise mixture, then top with bread crumb and parmesan cheese mixture. Bake for about 15 minutes or until fish flakes with a fork.
Serve with Lemon Dill sauce or Tartar sauce.
Tartar Sauce
1 cup lite mayonnaise
1 tsp dry mustard
2 T dill pickle, chopped
2 T sweet pickle relish
1 T lemon juice
1 shallot or 1 T onion, finely chopped
pinch of cayenne pepper
Lickity Split Salad
1-1/2 T balsamic vinegar
1 T olive oil
1 tsp garlic, minced
1/2 tsp Dijon mustard
ground black pepper to taste
2 cups romaine lettuce, washed and torn
3 cups fresh spinach, washed and torn
1/4 cup walnuts
1/4 cup feta cheese
1/4 cup dried cranberries
In large bowl, mix together balsamic vinegar, olive oil, garlic, mustard and black pepper. Wash lettuce and spinach; pat dry with paper towels and tear into pieces into the bowl; add remaining ingredients and toss.
Herbert's Raspberry Sherbet
1 - 4 oz pkg sugar free raspberry Jello
2 cups raspberry sherbet
1/2 cup fresh raspberries, washed
1 cup boiling water
In medium bowl, dissolve Jello in boiling water; when dissolved, add raspberry sherbet and fresh raspberries. Pour into 4 individual dessert dishes and chill until set.
Readers may e-mail Debi at starbritestables@msn.com.