I’m back!!!!

Like a video game I unlocked a new level of recipe last Friday. Every year we, Himself and his old company, have a crab fest in Half Moon Bay (California) Our friend Dan buys and cooks the crab and we eat!

This year we bought 6 crab, 3.5 were eaten and we took the rest home. ManKid (new name for the youngest) took 1.5 home and we cleaned the other one and I vacuum sealed it.

I found some really good Gluten Free Breadcrumbs at Safeway. Nothing artificial and no Soy, a big deal for me.

Here’s what I came up with.

  • 12 ounces of shredded crab.
  • 1/4 cup breadcrumbs and 2 tbs extra for breading
  • 1/4 cup mayonaise
  • 1 beaten egg
  • salt and pepper
  • 1 fine cut up shallot, about a tbs.
  • 1 or 2 garlic cloves or 2 teaspoons minced garlic
  • 1 teaspoon mustard
  • juice of 1/2 lemon
  • dash of cayenne, I used a tsp of hot sauce

Mix everything together, except the 2 tbs of crumbs, gently coating the crab. I tasted the mixture and then put in the egg.
Let it rest in the fridge for 15 minutes. Make six equal patties. Coat the outside of the patties with the remaining breadcrumbs creating a crust. You might need a little more to fully cover the patties. Then let them rest in the fridge for 30 minutes on wax paper.

In a pan heat up 1/2 cup of peanut or Avocado oil. Olive oil won’t be hot enough to get a nice crisp and it will burn leaving a bitter flavor.
I prefer Avocado oil.

Cook on each side until golden brown, 4 to 5 minutes on each side.
Place on a paper towel to get rid of any grease.
Serve with Tartar Sauce.

Tartar Sauce:

  • 1/2 cup mayonnaise, I use the kind without sugar
  • 1 small dill pickle, chopped very small (3 tablespoons)
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1 tablespoon capers, chopped, optional
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1/2 to 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard, optional
  • Salt and fresh ground black pepper

Mix all ingredients together and refrigirate for 30 minutes before making the cakes.



If you want to make your own breadcrumbs here is a good link to a video.
I suggest adding dried Oregano and garlic powder to the mix.

How to make your own breadcrumbs

You can make this with shrimp as well, stay tuned for that recipe!


Please let me know if you made this and how it turned out.

Blue, blue baby!

Yes this is a repeat, from 2010.
I do have a new fish recipe for Friday but wanted to take a picture but can’t before I make it right?
So that’s next week, until then try this one today.

Cod with Blue cheese.
For 4 people:

12-16 ounces True Cod or Rock Cod
2.5 ounces Blue cheese, Stilton, Danish Blue
4 ounces of Creme Fraiche or
Sour Cream but use less and use 3 ounces of Blue Cheese.
1/2 cup to 3/4 Cup sliced almonds, I like the ones with the skin on them
Parsley for decoration

Wash the fish and dry it.
Preheat oven to 325.
Mix Creme Fraiche and Blue Cheese until it becomes a paste.
Spread the mixture over the fish, I try not to get the edges. It will melt and coat the rest of the fish.
Sprinkle with almonds, use as much as you want.

Bake the fish for 20 minutes, less for thin pieces.
Fish should be flaky, so check it after 15 minutes.
The cheese will melt but should not burn.

A brand new recipe for Salmon.

I bought basil leaves last week and they actually thrived but need to be used soon.

It’s Friday, I’m channeling my Catholic mother, it’s fish.

Basil cream Salmon

1/4 cup heavy cream
1/2 cup white wine
2 tbs basil
salt and pepper to taste
4 ounces of salmon per person
1 tbs lemon juice

put first 3 ingredients in saucepan, bring to a boil and turn down heat
Salt and pepper the fish
Cook fish in 2 tbs of olive oil until done
pour sauce over fish
add lemon juice.


A healthy lunch

I went for an amazing hour walk with a friend today, just on the Middle School track nothing fancy but it was a very good walk.
We walked close to 4 miles in about an hour.
We talked about getting healthier and losing weight.
I have been lagging badly with regards to exercise because of both the Achilles’s either partly torn or with tendonitis.
2 weeks ago I also had the worst low blood sugar issues so I started cracking down on my foods.
I stopped eating anything with wheat in it and not surprisingly by early last week it all evened out and I wasn’t tired and as protein hungry anymore.

After my walk I had a snack, did some work and thought about lunch.
An easy solution would be to go and get a burger, hold the bun, but a look in my pantry yielded a can of Alaskan pink Salmon.
Decision was made to make Salmon Salad.

Growing up both Himself and I have eaten this many times, either as an appetizer at a birthday party or as a salad on Sunday served with toast.
There is always a can of salmon in a Dutch person’s pantry I believe.

Easy,fast and best of all clean Low Carb.

Oma’s Salmon Salad:
1 can pink salmon
1 tbs yogurt
2-3 tbs mayonaise (I use unsweetened)
pepper to taste, I don’t add salt because the salmon is salty enough
pinch of dill

Open can and drain salmon
On a plate take bones and skin out (I don’t like bones in my salad)
put salmon in a bowl with all the other ingredients and mix well
Chill for a few minutes
I used half an avocado as a “bowl” for my salad.

Traditionally this dish is served with egg slices and pickles (cornichons)



An Easy Dutch fish dish for Friday

I remember my mom making this and it is the easiest, fastest dish you can make.
You can increase the amount of curry by a tsp, it gives it just that kick.
Cod is a great fish because it keeps it’s shape during cooking.

1 cauliflower, cut in smaller pieces
2 tbs olive oil
2 onions
1 lb cod (for 4 people)
2 tsp curry powder
7 ounces of Creme Fraiche (a little under a cup)
1/2 cup Mozzarella cheese
salt and pepper to taste

Preheat the oven to 375
Grease an ovenproof dish with butter
Cook Cauliflower in water with a little bit of salt for about 8 minutes
Heat the olive oil cook the onions until shiny, do not burn them!
Cut fish in chunks and sprinkle with curry, salt and pepper
Spread the cauliflower over the bottom of the dish
cover with fish and onions
(optional) cover the fish with mashed potatoes
Mix creme Fraiche with cheese and cover top of layers
Bake in oven for 25 minutes to done and golden brown.


Now for something elegant.

Sole is a very dainty fish in my mind.

It cooks fast and it tastes delicious. When you buy the fish get uniform pieces that are not too small or large, this will ensure even cooking.

Sole a la Meuniere (Sole in butter sauce)

2-3 pieces of Sole per person
(if your fish place sells bigger filets use on per person)
2-3 tbs butter
Salt and pepper (to season flour)

For the sauce:
2 tbs butter
1/2 cup white wine
1tbs lemon juice
salt and pepper
1 table spoon capers (optional)

Preheat oven to 350 degrees F.
Lightly dredge Dover sole in seasoned flour.
Heat butter in a medium pan until it begins to smoke.
Saute sole until golden brown on each side (about 1 to 2 minutes per side).

Be careful to not turn the fish for more than one time, it will fall apart easily if you do that.
Not pretty.

In a separate pan melt 2 tbs of butter, add wine, lemon juice and salt and pepper. Add the capers last and pour over sole.


Ahi Poke

I may very well have found my new food addiction.
We are on vacation in Hawaii and in the supermarket they served fresh Poke.
We took home some and love it!
This is not my recipe but I’m looking forward to tweaking it.

Ahi Shoyu Poke

1 lb. fresh ahi steaks, cut into cubed, bite-size pieces
1/4 cup soy sauce (shoyu)
1/4 cup chopped green onions (tops included)
1/4 cup chopped Maui onion (or yellow onion)
2 tsp. sesame oil
1 tsp. grated fresh ginger
1 chili pepper, cored, seeded and diced (optional)
Sea salt, to taste
2 tsp. toasted sesame seeds
2 tsp. finely chopped toasted macadamia nuts (optional, as a substitute for inamona, which is difficult to find outside of Hawaii)

(Note: You can vary the ingredients to your taste.)

In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.


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