ECUACIÓN DE UNA ONDA

Crab Cakes

1 lb Maryland crabmeat

1 cup Italian seasoned breadcrumbs (protein powder or DebB buns ??)

1 large egg (or 2 small) 1/4 cup mayonnaise

1 tsp Worcestershire sauce 1 tsp dry mustard

1/2 tsp salt 1/4 tsp pepper butter or oil for frying

Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs (?), egg, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes. Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side. May also be deep fried at 350 2 to 3 minutes or until browned. Vicky

Crab Imperial

1 lb Maryland crabmeat (preferably backfin) 1 tbsp butter

1 tbsp flour (protein powder or DebB buns?) 1/2 cup milk (water?)

1 tsp instant minced onion 1-1/2 tsps Worcestershire sauce

2 slices white bread cubed (crusts removed) - (buns

again?)

1/2 cup mayonnaise

1 tbsp lemon juice (1/2 lemon) 1/2 tsp salt

few dashes pepper 2 tbsps butter paprika, for sprinkling

Remove all cartilage from crabmeat. In medium-size pan, melt butter, mix in flour (?). Slowly add milk (?), stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan, heat butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins (or greased 1-quart casserole). Sprinkle paprika over top. Bake at 450 until hot and bubbly and lightly browned on top, 10 to 15 minutes. Vicky

Crab Gumbo

1 lb Maryland crabmeat 1 medium onion, chopped 1 large stalk celery, chopped 1 glove garlic, finely chopped 1/4 cup (1/2 stick) butter

6 cups canned whole tomatoes (3 1-lb cans or equivalent)

1 10-oz pkg frozen okra

1 bay leaf 2 tsps salt 1 tsp sugar (substitute) 1/2 tsp whole thyme 1/4 tsp chili powder 1/4 tsp pepper

3 cups hot cooked rice (leave out or substitute - maybe serve over zucchini noodles?)

Remove all cartilage from crabmeat. In 4 to 5 quart pot, cook onion, celery and garlic in butter until tender. Add tomatoes, okra (leave out or substitute another veggie) and seasonings. Cover and simmer 1 hour. Add crabmeat and heat through. Serve over rice (substitute). Makes 6 servings. Vicky

Crab & Spinach Quiche

3 tablespoons butter

3 tablespoons chopped green onion

3 tablespoons chopped bell pepper, any color 1 bunch fresh spinach, cleaned

1 cup fresh (or frozen) crabmeat, drained, cleaned and flaked

salt and pepper, to taste

1/8 teaspoon nutmeg

2 tablespoons Marsala or white wine 4 eggs, beaten

1 cup heavy cream

1/2 cup shredded Swiss cheese

3 tablespoons shredded Parmesan cheese

Preheat oven to 375 F. Place spinach in saucepan with a sprinkle of water. Cook until spinach just starts to wilt. Drain well, pat dry & chop. Set aside. Heat butter in large skillet. Sauté onion & bell pepper until soft. Stir in crabmeat, spinach & seasonings. Add wine & cook for 1 min. Remove from heat & cool. In a large bowl, beat eggs until light. Whisk in cream, then stir in crab mixture & Swiss cheese. Pour into 9-inch pie dish & sprinkle with Parmesan. Bake for 25 to 35 mins or until puffed & golden brown. Note: If you don't like spinach, you can leave it out. I've also added fresh, wild mushrooms sautéed in a bit of butter to this. MsTified. Makes 1 9-inch pie. I altered a couple of recipes & came up with this. Ummmm!

Maryland Crabcake Dip

l lb lump crabmeat

1 8oz pk cream cheese softened 3 tbs mayo

1 tsp old bay seasoning(more to your liking) Shredded sharp cheese ½-c more or less

Blend cream cheese, mayo, & old bay seasoning, add crabmeat carefully as not to break up. Place in buttered casserole & sprinkle top with shredded sharp cheese. Sprinkle more old bay on top & bake 30 mins at 350 or until hot & bubbly. We normally dip crackers but would substitute with perhaps cheese cracker or veggies. By winter-3

Akarnoff's Crab Cakes

1/2 tsp. minced garlic 2 Tbls. onion minced 1 Tbls. celery - diced 3 1/2 Tbls. mayonnaise 1 egg 1/8 tsp. salt 1/8 tsp. black pepper 1 tsp. Dijon Mustard 1 tsp. Old Bay Seasoning 1/4 cup crushed pork rinds

1 lb. lump crab meat or 3- 6 oz. cans of lump crab meat. (*Do not substitute imitation crab*)

In a large bowl, combine all ingredients, except crab meat & pork rinds. Using your hands, gently mix in the crab meat & then pork rinds. Form crab mixture into equal sized balls, approx. 2" in diameter. Then gently flatten them. You can also roll them in more crushed pork rinds or crushed cheese crackers if desired. Form cakes about 1/2" thick & 3" round. Refrigerate the crab cakes for at least an hour. Heat 2 Tbsp oil over medium heat & place crab cakes in the pan. Brown on both sides, approx. 3-4 mins on each side. Lower heat & simmer for an additional 5 mins. These are delicious & you CANNOT taste pork rinds in this recipe. These are the best crabcakes I ever tasted!! YUM! They freeze nicely also.

Crab Cakes

1 lb. crabmeat Mayo

French mustard yellow style

1 egg

chopped parsley old bay seasoning

Crab Quiche

2 eggs, beaten 1/2 cup cream 1 tsp garlic powder 1 tsp onion powder salt and pepper to taste

3 cups shredded cheese (I use a combo of jack and cheddar)

3 tbl grated parmesan cheese 1 can crab meat

Oil or butter a 9 inch pie pan. In a medium sized bowl, mix the eggs and cream, add the seasoning and mix well. Add the shredded cheese and crab and mix well. Spread into prepared pan and sprinkle parmesan cheese on top. Bake at 350 degrees for about 30 minutes or until golden on top or around edges. This is obviously a flexible recipe with so many variations! By erika9473. Here's a couple others I love: Spinach (fresh), artichoke hearts and feta cheese; Sausage or bacon w/ broccoli. Note: Some people tell me they add another egg, I sometimes do too because I am usually making it in a deep dish pan and want to make a larger amount. It's so simple to just add more egg, more cheese, whatever you want.

Garlic Butter Sautéed Crab and Shrimp

3 whole, cooked crabs- cracked (but not peeled) and cleaned (some stores will do this for you)

1 doz (or more if you want!) uncooked, shrimp (peeled or unpeeled your choice)

1/2 cup of butter 2 tbl olive oil

1 whole head of garlic, chopped 1/2 cup chopped fresh parsley salt and pepper to taste

Old Bay Seasoning or Cajun seasoning (optional, a nice variation if you like spice)

If your crab is still whole, whack it w/ a rolling pin a few times, break off the legs and then remove the outer shell from the body. Pull off the "lungs" and clean out the yellow fat. I find running the faucet high, sort of pressure washes it all out. Break the bodies in half. In a large pot, melt the butter with the olive oil and add the minced garlic over medium high heat. When the butter is melted and garlic beginning to cook, add the parsley, mix well. Add all the crab and the shrimp. Mix it around to coat. If you feel your heat is too high and the garlic is burning, turn it down. Cover and let cook for about 10-15 minutes or until the shrimp are cooked. You probably want to stir it a few times, but also give it some time to let steam get created to heat up the crab and cook the shrimp. When everything is hot and sufficiently coated, pour it all into a large serving bowl or platter, set it on the middle of the table and dig in! You can also serve w/ lemon wedges and additional melted butter for dipping. A few words about this... this is so good! The way to eat them, is to lick the yummy garlic butter off the outside, then crack and eat the crab meat inside. Unless you are lucky enough to get fresh, uncooked crab you are probably getting crab that is already pink/red in color and cooked. So, the thing is the longer you cook it, the tougher the meat is. That's why I suggest only about 10-15 mins cooking time in the garlic butter. Use the uncooked shrimp as the guideline, when they're done, the whole is done. It's not really enough time to get the meat infused w/ the flavors, but it heats it up, gets it all coated on the outside and since it's broken up in pieces, some of it can kind of get on the insides. So just keep in mind that you don't want to cook it too long, I bet you could go as long as 20-25 mins, but you have to just experiment & see. ENJOY!!

Grilling Salmon Suggestions

! I use Suzanne’s', teriyaki marinade and I've also used the lemon pepper marinade on salmon with very good results. I only marinate it for about 30 to 40 minutes and it's great! Tonight, I used the Tuscan rub on some orange roughy and it was just to die for!! Suzanne was not kidding when she said the marinades and salt rubs take all the guess work out, its like really healthy fast food! It takes no time at all and it's so delicious!

! Oh, I also just bake my salmon with some dill on it and then top it with sour cream mixed with a little horseradish, it's also very good! erika9473

! I always like to have olive oil, lemon juice, and dill. I use a dill spice mix that has onion in it and then I also add my own salt and pepper. Raemay

! I usually broil it with no additives, if you broil salmon you can get it mouth watering tender. I usually add soy sauce & ginger powder really good as a marinade before broiling salmon. kak

! I just had some yummy salmon fillets tonight. I drizzled them with some light olive oil and sprinkled them with sea salt, black pepper, dill weed and chives. Then I put them under the broiler. I served them with some of Suzanne's tartar sauce from F&E and had grilled asparagus and cauliflower and a nice spinach salad. I was very satisfied!! erica56

! I made the best salmon tonight and was going to post anyway, and then I saw this perfect topic already on the list! I marinated my salmon filet for an hour in:

Soy sauce (not drowning the fish - just put it "face-down" about 1/8" in bottom of bowl) 1 clove Garlic, minced

Powdered ginger (maybe 1-2 tsp.)

Make a foil bag big enough to hold the fish, put the salmon in and pour the extra marinade in with it, and seal it up (folding all the edges of foil so steam is contained.) Bake for 20 mins. at 350 degrees. The best part about this recipe is that the only cleanup is tossing the foil! verygrateful

! Just cover salmon with mayo and a can of Rotelli tomatoes and green chili. Bake at 350 until done. ginger7 ! I just finished my lunch - salmon salad with leftovers from last night. Mix the salmon with capers, red onion

and mayo. I had it with roasted asparagus. Yum! jules426

! Try mixing soy sauce with some somersweet and 2 cloves of garlic crushed or minced and either broil or grill. It’s delicious. Another tip, add the same marinade to asparagus and sauté in sesame oil. jules426

! I took 1 pcs salmon cut each horizontally and put aside. In a bowl combine 3 oz mayo, 3 oz crab, 3oz brie, 3oz bay shrimp (small) and salt & pepper. Bake 350 for 15 - 20 min. Stuff the crab/mayo/cheese/shrimp mix inside filet and bake. This is for 1 salmon so I just added for each one. fomba

! My favorite salmon is very simple. Rub with olive oil, then season with sea salt, white pepper and garlic. I then place it on the Foreman grill or in a non-stick skillet. Cook for 5 minutes on each side or to your taste for level of doneness. It's best to leave a little pink inside. While fish is cooking, I place about a 1/2 cup of heavy cream, season to taste with salt, white pepper, garlic and dill in a saucepan. Reduce the cream to make a great sauce to pour over the fish. Broccoli makes a great side. This of course is about one serving for the sauce. Just increase the amount of cream for more servings. GrammaZ

! Here's a different type salmon recipe: Marinate salmon filet in 1/4 cup rice vinegar, 1/4 cup sugar free maple syrup and 1/4 cup minced ginger (I use the kind in a jar) for 20 minutes. Remove fish from marinade and pat dry. Put fish on baking sheet, skin side down, and brush with 1-tablespoon sugar free maple syrup. Bake at 350 degrees for 10 minutes. Brush with another 1-tablespoon sugar free maple syrup and bake for 7 more minutes.

! The best way to grill salmon is on a cedar board. You take a cedar board (sometimes you can get them at the grocery store in the fish dept or as we do buy cedar fence boards & cut them in three. Make sure they fit in your barbecue). You soak the board in a green garbage bag covering the board in water or wine for a couple of hours. Heat your barbecue to high & let warm up. Place the board on the grill & let heat up for a couple of minutes. Then place your salmon that you have seasoned or as we do with my marinade on the board. Close the lid of your barbecue & turn down the heat to medium. Don't go far because you may get flare-ups, which you just squirt with water. You are basically cedar smoking the fish. A large salmon fillet takes about 17 mins or so. Don't overcook it. You don't have to turn it. It is to die for. Here is my marinade:

1/2 cup melted butter 2 tsp. lemon juice

2 tsp seasoning salt (could use a little less) 1/2 tsp. marjoram

4 tsp. garlic powder ( I use fresh) 1/2 tsp. lemon zest

Dash of cayenne pepper.

Mix together and brush over salmon often while cooking. (I usually put it on about an hour before I want to grill the fish and let it marinade rather than brush it on while grilling). Enjoy. PennyO

Rosemary Roasted Salmon

Preheat oven to 500. Sprinkle rosemary on baking sheet or pan. Arrange sliced red onion on top of the rosemary. Put salmon, skin side down, on top of the onion. Sprinkle with s&p. Sprinkle more rosemary over the salmon. Arrange lemon slices over rosemary. Drizzle with olive oil. Sprinkle lemon slices with salt. Roast salmon till cooked through, about 20 minutes. (Serve with the onions and lemon slices.) Enjoy! By skie

Grilled Salmon

Sauce:

3/4 c sour cream 1/4 c mayo 2T horseradish 2T chopped fresh basil 1T fresh lemon juice, 1t soy sauce. Salmon:

veggie spray for grill 3T veg oil

1T horseradish 1T soy sauce

1 sm garlic clove-minced 1/4 t salt+pepper,

6 1" thick salmon steaks(6oz each).

Mix all sauce ingredients together in small bowl. Can be done 1 day ahead. Refrigerate covered. Spray grill with vegetable spray GENEROUSLY. Prepare grill to med-high heat. Whisk salmon ingredients together and brush over both sides of salmon. Grill till opaque in center of fillets (about 4 min). by kilseathome

Salmon Croquettes

7 oz can salmon, 1 small egg,

1/2 cup raw cauliflower, grinded 1 small onion, grated

1 tsp baking powder black pepper oil for frying

Drain salmon, remove skin and bones. Whisk one egg, add other ingredients and blend well. Form croquette in a measuring tablespoon. Gently place in hot oil. Fry until brown. Garnish with dill and serve with lemon slice. Makes 12 croquettes. These are very light and crispy. (I deep fried in 2" of oil). Mixture will look like it might fall apart but it does stick together if oil is hot.

Salmon Cakes

3 small cans of boneless, skinless salmon 2 egg whites

1 scallion, thinly sliced and chopped 1 celery rib, chopped finely

1 Tablespoon fresh cilantro, finely chopped dried herbs per taste: sea salt, fresh ground black pepper, garlic powder, salt-free lemon pepper

Mix all in a bowl. Heat several Tablespoons of Olive Oil in a frying pan on med-high heat. Once oil is hot enough, form patties & place gently in oil. Brown on each side & serve! This was a big hit with my whole family!!

Zesty Dilly Salmon

1 salmon filet, cut in half, skin on 1/2 cup sour cream

2 bell peppers, (red and green) cut in wedges 1 lemon, cut into rounds

dill weed to taste salt and pepper to taste garlic powder

1 18x24 pieces aluminum foil

Place filets skin side down in the center of the foil, one piece for each filet. Lightly cover filets with sour cream. Add spices to taste. Place peppers on the foil (at the sides). Place 2 or 3 lemon rounds on the each filet, based on the size of the filet, Double fold foil to form a large pocket, leaving room for heat circulation. Place each packet on a medium hot grill, cook for 25 mins, or until the fish is fork tender. Skin should peel away and stick to foil. by gridmama

PT's 3-minute Lemon-Parmesan Salmon

For a really fast, incredibly delicious salmon *indulgence*, I place 1 unwrapped frozen salmon filet (about 4 oz) in a microwaveable dish, sprinkle with lots of lemon pepper, put on a coupla pats of butter, and cover with grated Parmesan cheese...3 minutes later, my fab-meal is ready! Oh! In case there was a misunderstanding--you *do* have to have the microwave running on high for those 3 minutes!!!

Salmon with Onions & Capers

2 tsp olive oil

4 pieces salmon steak 1/4 tsp salt

1/8 tsp ground pepper

1 medium onion, sliced 1/4 cup capers, drained 2 tbsp balsamic vinegar 1 tsp splenda

Preheat oven to 350. In nonstick skillet, heat 1 tsp olive oil. Add salmon & cook lightly, about 2 mins. Transfer to baking dish & sprinkle with salt & pepper. In same skillet, add remaining oil. Heat oil & add onions. Cook onions over medium heat for 5 mins, stirring often. (Can cook to caramelized if preferred). Top salmon with onions. Mix capers with splenda & vinegar & spoon over onions & salmon. Bake 12-15 mins or until salmon flakes easily. By Sooz123

Newbie's Salmon Casserole

1 pound salmon, well drained (I used a 14.75 oz can) 1 egg, lightly beaten

1/3 cup mayonnaise

1 teaspoon prepared mustard

1 teaspoon Old Bay Seasoning or similar seafood

seasoning

1 teaspoon capers, optional 1 1/2 cup chopped green pepper 1/2 cup chopped onion

1 1/2 cup shredded cheddar

Drain salmon well. In bowl, combine salmon with egg, mayonnaise, mustard, seasoning, and capers. Place in a buttered casserole, and bake in a 350° oven for 30 mins. Remove pan from oven and spread shredded cheese on top. Bake another 5-10 minutes, until cheese is melted. Let cool before serving. Serves 4. Next, I want to make it with

Salmon & Shrimp

3 T. butter 2 c. heavy cream

1 1/2 c. shredded cheddar cheese 1 t. salt

1/2 t. ground mustard

1/4 t. dill weed dash cayenne pepper

1/2 lb uncooked medium shrimp, peeled & deveined (you can use more if you like)

2 # salmon filets

In a large saucepan, melt butter. Add cream, bring to a boil & reduce until it becomes thickened. Add 1 c. of cheese, salt, mustard, dill & cayenne pepper. Stir until cheese is melted. Remove from heat & stir in shrimp. Pat salmon dry & place in a greased 13 x 9" baking dish. Pour shrimp & sauce over top. Bake uncovered at 400 for 25 - 30 min., until fish flakes & shrimp are pink. Serve with sauce. By cj&dave

Greek Shrimp

2 lbs. raw shrimp, peeled and cleaned 6 large tomatoes, peeled and diced 1 clove garlic, mashed

½ lb. feta cheese, crumbled 1 large onion, diced

½ cup olive oil

½ cup chopped parsley 1/3 cup dry white wine dash of salt

juice of 1 lemon

Sauté onion in ¼ cup oil until soft, not brown. Add 4 tomatoes, parsley, garlic, salt & wine. Cook until thick. Cook

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