How to Cooking Tips

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Four Seasons Crab

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. (Wikipedia)

 

Serves: Six to Eight
Effort: Easy

 

Ingredients:

  • 2 pounds lump crabmeat
  • 1/2 pound cod fillets — fresh
  • 1/2 cup heavy cream — (1/2 to 1)
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons sesame oil
  • 2 Tablespoons parsley — finely chopped
  • 2 Tablespoons chives — finely chopped
  • 2 Tablespoons basil — julienned
  • Salt and pepper to taste
  • Juice of 1/2 lemon Olive oil for sauteing

 

How to Prepare:

  • Pick through crab meat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed.
  • Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape.
  • Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.
  • Form the rest of the crab cakes and saute in hot olive oil until golden on both sides.
  • Finish by baking in a 450-degree oven for 4-5 minutes.

 

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Curry Shrimp

Shrimp have high levels of omega-3 fatty acids and low levels of mercury.  Shrimp and other shellfish are among the most common food allergens. They are not kosher and thus are forbidden in Jewish cuisine. Shrimp are halal, and therefore permissible to most, but not all, Muslims. (Wikipedia)

This is a very spicy curry you would get in London. You can eat it like stew and serve it to anyone who is not on a diet. By the way, I got this out of Joy of Cooking, page 515.

 

 

Ingredients:

  • 2 large onions — sliced
  • 1 1/2 pounds shrimp
  • 2 tablespoons olive oil salt and pepper — to taste
  • 2 tomatoes — ripe, peeled, seeded and chopped
  • 1 red bell pepper — or yellow, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon black pepper
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon fenugreek seed — ground
  • ground red pepper — to taste

 

How to Prepare:

  • Slow-cooked onions and shrimp stock.
  • Place onions in a large, heavy saucepan or large, deep skillet.
  • Cover and cook over med-low heat.
  • Stir every 10 minutes, until the onions begin to brown and almost stick to the pan, about 30 minutes.
  • Meanwhile, peel shrimp. Simmer the shells in just enough water to cover for 10 min.
  • Strain and measure 1 c. stock to the onions add olive oil salt and pepper.
  • Increase heat to medium and cook, stirring occasionally, until the onions are deep brown and very tender, almost falling apart.
  • Add the shrimp stock along with all other ingredients except shrimp.
  • Bring to a boil over mid-high heat. Reduce the heat to med-low and cook, stirring occasionally, until the tomatoes break up and the mixture is very sauce like.
  • Taste-adjust seasonings. Stir in the shrimp and cook until pink and firm, 3-4 minutes. Garnish with cilantro.

 

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Salmon Delight

Salmon flesh is generally orange to red. Salmon is considered to be healthful due to the fish's high protein, high omega-3 fatty acids, and high vitamin D content. (Wikipedia)

 

Serves: Two
Prep Time: 15 minutes
Effort: Easy

 

 

Ingredients:

  • 1 pound of salmon
  • 1/2 mayonnaise
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tbls dried minced onion
  • 1 tsp chopped garlic
  • 1/4 tsp kosher salt
  • 1/4 tsp ground pepper
  • 1/2 tsp powdered mustard

 

How to Prepare:

  • Mix all ingredients in a bowl and let set in the fridge for 1 hour.
  • Place the salmon on a sheet of aluminum foil, skin side down, take the mixture and cover the salmon completely.
  • Wrap the foil so it is sealed and leaves a pouch for the salmon to steam.
  • Preheat at 350 and cook for approximately 35-45 minutes, depending on the thickness of the salmon.

 

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Tasty Tuna Burgers

Tuna can be a good source of omega-3 fatty acids. It can contain 300 milligrams (0.011 oz) per serving. However, the level of omega-3 oils found in canned tuna is highly variable, since some common manufacturing methods destroy much of the omega-3 oils in the fish. Tuna is also a good source of protein. (Wikipedia)

 

Serves: Four
Prep Time: 10 minutes
Effort: Easy

 

 

Ingredients:

  • 1- 7 oz. cana tuna, drained
  • 1/2 cup wheat bran
  • 1/2 cup diced celery
  • 2 tbsp minced onion
  • 1/3 cup mayo
  • 2 tbsp low carb ketchup 1 tsp lemon juice

 

How to Prepare:

  • Mix all ingredients and form into 4 patties.
  • Spray frying pan with pam and cook like a hamburger until browned on both sides.

 

*Per burger: 153 calories 3 g fat 6.5 carb 3 g fiber 3.5 net carb 9 protein

 

 

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Lobster Imperial

Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour. Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound. (Wikipedia)

 

Serves: Four
Prep Time: 30 minutes prep, 15 cook

 

 

Ingredients:

  • 3 pounds Maine lobster meat, cooked
  • 1 small bell pepper, finely diced (1/2 c=4.8g)
  • 1 tablespoon chopped canned pimiento (about 1g)
  • 1/3 tablespoon dry English mustard
  • 1/2 tablespoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon white pepper
  • 1 or 2 dashes cayenne pepper
  • 2 eggs
  • 1/2 teaspoon Worcestershire sauce (.5)
  • 1/2 cup mayonnaise (and extra for spreading)(about 4.5)
  • paprika

 

How to Prepare:

  • Remove any bits of shell from the lobster meat and set aside.
  • Combine the rest of the ingredients and mix.
  • Fold in the lobster meat.
  • Divide among four small ramekins/gratin dishes or baking shells.
  • Lightly spread a coating of mayonnaise on top and sprinkle with paprika.
  • Bake in preheated oven at 350*F for 15 minutes or until the mayonnaise browns.
  • Serve hot or cold.