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Pompano with Crabmeat and Citrus Beurre Blanc

Pompano with Crabmeat and Citrus Beurre Blanc

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  • 3 tablespoons fresh lemon juice
  • 1/2 cup all purpose flour
  • 1/4 teaspoon ground black pepper
  • 4 6-to-8-ounce skinless pompano fillets or other white fish fillets such as black cod or tilapia
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 teaspoons grated lemon peel
  • 8 ounces fresh crabmeat, picked over

Recipe Preparation

  • Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.

  • Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.

  • Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.

  • Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.

Recipe by Annadele s Plantation in Covington LAReviews Section

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Beurre Blanc Recipe Martha Stewart

  • In small saucepan, combine shallots, wine, and vinegar
  • Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes

White Fish with Beurre Blanc Chive … DA: 16 PA: 47 MOZ Rank: 64

  • Use a non stick pan, add one tbsp of butter on low to medium heat
  • Add the fish and cook so it’s nutty brown on each side
  • Baste the fish using the butter from the pan a few times
  • Depending on the thickness of your fish, it shouldn’t take more than 3 minutes each side.

Pan-Seared Rockfish with Lemon Beurre Blanc Recipe DA: 19 PA: 50 MOZ Rank: 71

Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced …

Easy Beurre Blanc Sauce for Fish & …

  • Smooth, vinegary, with lovely bits of salmon and halibut
  • The plates were huge, way too much to finish so we took the leftovers home
  • Anyway, that generous fish choucroute came with a lovely jug in which sat the most delicious beurre blanc

Gold Medal Wine Club Recipes Halibut with Beurre Blanc Sauce

  • Fish: Season fish with salt and sauté in a little olive oil or butter
  • Turn it once, let the other side color, and serve it immediately with beurre blanc and garnish with minced parsley

Grill Pan Swordfish with Lemon Buerre Blanc – OlympiaSeafood

This recipe has a smancy-fancy sounding sauce that takes a little bit of effort, but don't be scared about the process - it comes together relatively easy (there …

Wolfgang’s Roasted Fish with Caper Herb Beurre Blanc

  • If your fish doesn’t have skin (like mine) then press breadcrumbs into both sides and place on baking sheet… bake in oven for 5 to 8 minutes… or just until the fish is opaque, time will differ depending on the thickness of the fish

Chilean Sea Bass with Beurre Blanc …

  • From there, cook the fish first and rest it
  • To assemble the fish, arrange the halved potatoes and cut sugar snap peas on a plate and spoon the beurre blanc over
  • Arrange the scallops on the potatoes and place the sea bass on top
  • Place a few pieces of microgreens on the dish and spoon more beurre blanc

Chef John's Beurre Blanc Allrecipes DA: 18 PA: 39 MOZ Rank: 65

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes …

Poached Salmon with Beurre Blanc Recipe James Beard DA: 18 PA: 41 MOZ Rank: 68

  • Beurre blanc, a rich, butter-based sauce from France's Loire Valley, pairs excellently with fish, especially salmon
  • As the legend goes, this sauce was stumbled upon by accident, when a chef, rushed for time while making a béarnaise sauce, forgot to add the …

Pan Seared Salmon with Beurre Blanc Sauce Entertaining

This Pan-Seared Salmon with Beurre Blanc Sauce and Veggie Nests is a beautiful main course recipe for any special occasion! The rich Buerre Blanc Sauce, combined with the crunchy …

Baked Fish With Beurre Blanc Sauce Recipe DA: 17 PA: 50 MOZ Rank: 78

  • Place fish in flat baking dish. Brush with melted butter
  • Season with lemon pepper and dried tarragon or dill, depending on which herb you are using in the sauce
  • Butter one side of parchment paper cut large enough to cover baking dish.

White Fish with beurre blanc chive sauce DA: 15 PA: 6 MOZ Rank: 33

  • Beurre blanc is a classic French sauce which means white butter
  • It's made with a reduction of white wine vinegar and finely chopped shallots and optional h

Pan Fried Cod with Classic Beurre Blanc

  • Finally, make the beurre blanc sauce by reducing the wine and shallots by 2/3 and then whisking in the butter one cube at a time
  • Finish with a little seasoning and an optional 1 teaspoon of …

Pan Seared Halibut with Lemon Beurre Blanc and Tartar

  • Halibut live and feed on the ocean’s bottom, considered an eating fish and a sport fish
  • How to Make Gordon Ramsay Pan Roasted Halibut
  • Step by step guide on how to cook Pan Roasted Halibut with lemon herb Beurre-Blanc

Grilled Halibut with Lemon Citrus Beurre Blanc Sauce DA: 18 PA: 50 MOZ Rank: 83

  • Pat the fish dry with a paper towel, rub with olive oil and sprinkle with salt and pepper
  • Place the fish on the rack directly over the coals
  • Cook 8 to 10 minutes for each inch of thickness, turning the fish halfway through
  • Transfer to warmed individual plates and put a generous spoonful of the Lemon Citrus Beurre Blanc sauce on top.

Baked Cod With Beurre Blanc Sauce Recipe

Season with Kosher salt and with a pinch of white pepper—about the amount of pepper you can pick up between your thumb and forefinger. Bake until the fish is opaque and is just beginning to flake, 10 to 15 minutes or so, brushing once with more melted butter about halfway through the cooking. Serve topped with hot beurre blanc sauce.

Grilled Swordfish with Soy-Ginger Beurre Blanc

Guests on luxurious, privately-owned Necker Island don’t need to lift a finger: Chef Scott Williams is ready to prepare dishes that are at once flavorful and quick to appear. This swordfish with soy-ginger sauce begins with quenelles of crushed — not mashed — potatoes. The grilled swordfish steaks lean against the potatoes, and are accented with the Asian-influenced sauce. Tuna, shark, or other fish steaks could be substituted, and the potatoes are good with almost any main dish.


  • Soy-Ginger Sauce
  • Dark Soy Sauce - 1 cup
  • Ginger Root - 1, medium, peeled and chopped (1 cup chopped ginger)
  • Shallots - 10, medium, chopped
  • Clarified Butter - 1 tablespoon (alt canola oil)
  • Cloves Garlic - 3, chopped
  • Thyme - 1 sprig
  • White Wine Vinegar - 1/2 cup
  • Dry white wine - 1/4 bottle
  • Heavy (whipping) cream - 1 cup
  • Unsalted Butter - 1 pound (4 sticks), diced and cold
  • Crushed Potatoes
  • Yukon Gold Potatoes - 1 pound, 4 ounces, peeled and rinsed (alt. imilar potatoes)
  • Kosher salt - 2 tablespoons
  • Extra Virgin Olive Oil - 1/2 cup
  • Green Onions - 6, chopped
  • Flat leaf parsley - 1/2 cup, stemmed and chopped
  • Vegetables
  • Baby Carrots - 12, or 4 carrots, cut in 1/2-inch dice
  • Butternut squash - 1, peeled and cut in 1/2-inch dice
  • Unsalted Butter - 4 ounces (1 stick) (alt. canola oil)
  • Zucchini - 2, cut in 1/2-inch dice
  • Swordfish
  • Swordfish steaks - eight, 6-ounce
  • Salt and freshly ground black pepper to taste
  • Extra Virgin Olive Oil - 1/2 cup


To prepare the soy-ginger sauce: Place the soy sauce and ginger root in a small bowl and marinate for 1 hour (this can also be done overnight for a more pronounced ginger flavor). Using a 3-quart saucepan over medium heat, cook the shallots in the butter or oil until shiny and white, about 1 minute. Add the thyme and garlic and cook an additional 2 minutes. Add the white wine vinegar, reduce the heat to medium-low, and cook until reduced and nearly dry, about 4 minutes. Add the white wine and cook until reduced by half, about 5 more minutes. Gently whisk in the cream and cook until reduced by half, about 4 minutes. Whisking continuously, whisk in the butter, one piece at a time, incorporating each piece completely before adding the next. When all the butter has been added, remove the pan from the heat and stir in 2 tablespoons of the ginger-soy mixture (more can be added, according to taste remaining marinade can be refrigerated for up to 1 week). Set aside.

To make the potatoes: Put the potatoes in a pot, cover with salted water, and boil over medium heat until just fork-tender, 10 - 15 minutes. Drain and set aside the potatoes, keeping them warm. Put the olive oil and onions in the same pot and cook over medium heat until the onions soften, about 1 minute. Put the potatoes back in the pot and reduce the heat to low. With the back of a spoon, crush the potatoes into large chunks. Stir in the parsley. Set aside and keep warm.

To make the vegetables: Blanch the baby carrots in boiling salted water for 30 seconds, remove with a slotted spoon and dip into ice water, drain, and set aside. Blanch the butternut squash in the same water for 2 to 3 minutes, dip into ice water, drain, and set aside. In a saute pan over medium heat, melt the butter and saute the zucchini and squash until tender, about 2 minutes. Season with salt and pepper. Add the carrots and toss. Set aside.

To make the swordfish: Preheat the grill to highest setting. Season one side of the steaks with salt and pepper. Rub with olive oil, turn over, and season and oil the other side. Grill for 2 to 3 minutes per side, turning once, to an internal temperature of 135 F, for medium-rare.

To serve: Using two large spoons, scoop potatoes and form into quenelles, placing them in the centers of warmed serving plates. Lay a swordfish steak against the potatoes. Arrange an assortment of the vegetables to one side of the fish. Spoon sauce at the base of the fish.

Salmon tartare with hard-boiled eggs, capers, and onion (page 36)

From The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef The Deep End of Flavor by Tenney Flynn

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Egg dishes Quick / easy Appetizers / starters Main course Cooking for 1 or 2 American South
  • Ingredients: salmon belly Vidalia onions hard-boiled eggs chives capers heavy cream chervil edible flowers microgreens

Meuniere Butter With Fennel

Wash and clean trout thoroughly, scraping skin with a dull knife. Pat dry. Cut off fins with scissors or sharp knife and trim tails.

Place trout in a greased oblong baking dish. Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout. Add wine and top with remaining lemon slices, fennel sprigs and butter.

Bake at 350 F. until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.) Baste periodically.

Meanwhile, make meuniere butter: In a small, heavy saucepan, melt butter. Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color. Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 46. ISBN 0-88862-788-2. Typed for you by Cathy Harned.

Baked Trout With Yoghurt & Herbs

7 1/2 fl oz greek strained yoghurt 2 1/2 fl oz whipping cream

2 tablespoon fresh chopped parsley 2 tablespoon chopped chives 2 tablespoon chopped fennel 1 teaspoon fresh chopped thyme 1 teaspoon fresh chopped oregano 1 teaspoon fresh chopped tarragon 1 clarified or unsalted butter

Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail. Thoroughly dry the fish with plenty of kitchen paper. Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides. Transfer the fish to the ovenproof dish, arranging them neatly. Cover and store in a cool place.

Chop the herbs and mix them gently in a small saucepan. Measure the yoghurt and cream and pour them over the herbs. Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse. Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking. (Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.)

About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while. Pour the aromatic mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through. (To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.) Serve with steamed new potatoes and other young summer vegetables such as carrots and peas.

1/3 cup enriched corn meal - (aunt jemima o r quaker)

3/4 teaspoon salt (optional)

1/3 cup vegetable shortening or- margarine

10 oz frozen chopped broccoli - thawed 13 oz evaporated milk

1 can tuna (6-1/2 or 7-oz. size) - drain e, d, flaked

1/4 cup grated parmesan cheese 1/2 teaspoon dillweed

Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate trim. Turn edges under flute.

Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining 1/2 teaspoon salt and remaining ingredients mix well. Pour mixture into pastry shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired.

NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g * protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg * cholesterol 160 mg * dietary fiber 3 g

1 lb tuna, fresh cut into 4 steaks 1 dash white pepper

Skin tuna. Sprinkle with pepper. Bake at 350 degrees until fish flakes easily and is no longer pink.

-Trim & Thin 4-Ingredient Cookbook

3/4 lb salmon, whole or trout 2 tablespoon butter or margarine

2 cup asst vegetables sliced 4 slice bacon

Cover broiler pan rack with foil. Place bed of assorted sliced vegetables on foil. Lay fish on vegetables and put bacon slices on fish. Bake at 425F for 20-30 minutes or until flesh flakes easily with fork. Transport fish and vegetables to platter

6 each 8-10oz redfish fillets 3/4 lb unsalted butter, melted ----SEASONING MIX----

1 tablespoon sweet paprika

1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground cayenne pepper 3/4 teaspoon ground white pepper 3/4 teaspoon ground black pepper 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves

NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0

1 lge clove garlic, crushed

3 tablespoon butter or margarine 6 med potatoes, peeled,in 1/4s 10 cup water

1 teaspoon dried thyme 1/2 teaspoon dried marjorin

Slices of crusty French bread

* Flounder, mackerel, cod, or haddock

** Sliced thin 1111111111111111111111111111111111111111111111111

Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and lower heat to moderate. Cook, covered, about 25 minutes, until fish and potatoes are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread.

Serve fish and potatoes separately on a platter. Serves 6 to 8.

Cajun Catfish

4 each catfish fillets (4 oz. each 1 oz wheat flakes cereal 1 tablespoon paprika 1/4 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon thyme 1 tablespoon oil

1. Wash the fish fillets and pat dry.

2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides.

3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

1/3 cup stewed, chopped tomatos

1 green bell pepper, diced

1/2 teaspoon basil 1/2 teaspoon oregano 2 bay leaves 1 teaspoon paprika 1/2 teaspoon celery seed 1/2 teaspoon dry mustard 1/2 teaspoon dried cilantro

Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent.

Heat the oil in a large soup pot. Saute' the onion and garlic until the onions are transluscent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the veggetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil.

NOTE: I have added on occassion 1/4 cup rice to this recipe and it is good that way too.

Posted by Penny Plant. Courtesy of Fred Peters.

Carlos & Charlie's Tuna Dip

14 oz tuna, undrained 6 oz jalapenos, undrained 1 onion, diced 1/2 cup mayonnaise 1 cilantro 1 tortilla chips

Mix tuna, jalapenos, and onion in food processer, adding mayonnaise to desired consistency. Garnish with cilantro and serve with tortilla chips.

Carmelized Sea Scallops In Truffle Sauce

12 sea scallops, cut into half 2 oz port wine 1 oz veal stock 1/2 cup mussels stock

2 teaspoon chopped truffle 2 teaspoon truffle juice

1 tablespoon hazelnut oil 12 pieces baby carrots, glazed 4 oz spinach, sauteed with butter

Flame the port wine and add the veal stock, mussels stock and bring to a boil and reduce by a third.

Monte with one ounce of butter and at the last moment, add the truffle juice and chopped truffles.

Saute the scallops in hazelnut oil over high heat until golden brown in color.

Arrange the garnish and scallops on plate and pour the sauce on the plate.

4 medium carrots in strips

1 cup italian bread crumbs

1/3 cup butter or margarine, melted 1/2 teaspoon salt 1/4 teaspoon pepper

1 lb sole or orange roughy

Heat Oven 375F. Add carrots and enough water to cover in saucepan. Bring to full boil & cook over med. heat until carrots are crispy tender (6-8min). Meanwhile, in sml bowl combine all ingrediants except fish set aside.

When carrots are done, seperate fish fillets & divide carrots equally among fillets. Wrap each fillets around each portion of carrots. Place fillets, seam down, in 9" sq. baking pan (slightly sprayed w/grease). Sprinkle fish bundles with stuffing mixture. Cover and bake for 10 minutes. Uncover continue baking for 8-10 more minutes or until fish flakes with fork.

The "Great Catch of the Week" Recipie from LandOLakes Country Recipies Submitted By [email protected] On TUE, 28 NOV 1995 171617 +1100

Catfish And Crawfish Mold

1 cup chopped parsley 1 cup cream cheese 1/2 cup dry white wine 1 salt, to taste 1 tablespoon lemon juice 1 lb catfish meat, cooked 1 teaspoon louisiana hot sauce 1 lb crawfish meat, cooked 1 tablespoon lea & perrins

Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help"

Chicken Wings In Oyster Sauce

3 slice fresh ginger root 1 vegetable oil

4 tablespoon oyster sauce

1 tablespoon dry sherry 1/2 teaspoon sugar

2 1/2 tablespoon soy sauce

1 cup water

Recipe by: The Travelin' Gourmet Cut each wing into two pieces by separating at the joint discard the tips. slices from the wok. Add the oyster sauce, sherry, sugar soy sauce, and water. Place the browned wings in the wok and simmer, covered, for 10 to 1 minutes. Cook another 12 to 15 minutes with the lid off, basting frequentl with the sauce. When the wings are tender and nicely glazed, they are read to be eaten.

1 cup water 1/4 cup lime juice 1/2 cup soy sauce

1/4 cup orange marmalade, cut finely 3 tablespoon cornstarch 1/4 cup water

1 1/2 teaspoon finely grated lemon rind, i.e. lem on zest

Bring water, lime juice, soy sauce, and marmalade to a gently boil until marmalade dissolves. Mix 3 tablespoons of cornstarch with the remaining 1/4 cup of water, and add to the mixture. Return mixture to a gently boil until it thickens. Add lemon rind and stir. Remove from heat, and let stand until the sauce reaches room temperature.

2 medium trout, cleaned 1 1/2 lemons 1/4 tablespoon salt 1/4 tablespoon pepper 1 medium onion sliced into rings 1 orange

Rub trout inside and outside with 1/4 cut lemon. Season trout inside and out with salt and pepper. Place onion in bottom of casserole and put trout on top of onion. Spread orange sections around trout. Squeeze orange juice and lemon juice on trout. Pour wine in casserole. Cover casserole in aluminum foil and bake at 450 F for 25 to 30 minutes.

1 small yellow onion peeled diced

1 can minced clams (6 1/2 oz) 1 can cream-style corn (17 oz) 1 equal amt of milk (17 oz) 1 salt and pepper to taste 1 teaspoon dried dill weed

Saute onion in butter until soft. Do not discolor. Combine other ingredients and bring to a simmer. Simmer for 5 minutes and serve. Be sure to add lots of freshly ground pepper.

1 can black olives, drained 1 can chopped or minced clams, drained 1 pint sour cream 1 salt

1 powdered garlic 1 cayenne pepper

Open can of olives. Eat a handful, just to make sure. Eat a few more. As long as you leave at least half the can, you've got enough. Chop them up. Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving.

Quantities on the spices are left to you.

Btw, if you have never tried cream cheese and chopped olive sandwiches, let me recommend them. Soften a package of cream cheese, add small can chopped olives and a teaspoon or so of lemon juice. Stir well and spread. Gutsy eaters add turkey.

3 can (6.5 oz) minced clams drained, reserve liquid

1 salt and pepper to taste

1 oil for deep frying

Add enough water to reserved clam liquid to make 2 cups liquid. Place 1 1/2 cups clam liquid, celery, and onion in saucepan simmer until celery is soft.

Add clams, salt, and pepper to celery mixture simmer for 10 minutes.

Add eggs, 1/2 cup clam liquid, and bread crumbs to clam mixture mix well, then remove from heat. When cool enough to handle, shape clam mixture into small balls refrigerate until well chilled.

Heat oil to 350 F in deep skillet or deep fryer. Fry clam balls until golden brown. Drain on paper towels serve immediately with wooden toothpicks for appetizers, or in a basket as a side dish.

32 each ritz crackers 2 each eggs (beaten) 10 oz can of cream mushroom soup 2 1/2 cup minced clams w/juice 1/2 cup milk

Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour.

From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

Clam Chowder - New England Home Style

2 tablespoon onion 1 potato - small 1/2 cup water

1/2 teaspoon salt 1 dash pepper 1 can minced clams 1 cup milk 1 tablespoon butter

Cook bacon, drain on paper towels and reserve drippings. Saute onion in reserved drippings until tender. Set aside. Combine potato, water, salt, pepper and cook until tender. Stir in clams, milk, butter and onion. Heat thoroughly. Springle crumbled bacon over each serving# From: Charlotte Grunwald's Private Collection of Authentic New England Cooking

2 cup chopped potatoes 2 can minced clams

1 tablespoon apple cider vinegar 3/4 cup butter/margarine 3/4 cup flour 1 quart half and half 1 salt and pepper

Pour clam juice and vinegar over vegetables, add water just to cover. Simmer 30 minutes. Melt butter, blend in flour, cook 1 minute, then add half and half. Cook until smooth and thick. Add 1/2 ts salt and pepper to taste/ Last add vegetables and clams, cook in crock pot at least 1 hour until flavor is through.

1/2 lb salted port, diced 1 cup onions, chopped 3 quart to 4 qts. clams w/juice,

2 quart potatoes, pared, diced,

1 salt and pepper to taste

Cook salt port until light borwn. Drain off excess fat. Add onions and cook until tender but not brown in a large kettle, combine clams and juice, pork, onions, potatoes, and water. Boil 10 minutes. Season to taste. Pour hot into hot pint Ball jars, leaving 1-inch head space. Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds pressure.

NOTE: For Manhattan Chowder add 1/2 bay leaf, 1/2 tsp thyme, 1/2 cup chopped celery, and 2 cups cooked tomatoes to Clam Chowder before canning.

For New England Chowder add 2 Tbs butter and 2 cups milk to each pint Clam Chowder before heating for serving.

From the Ball Blue Book of Canning. Copyright @1974 Ball Corporation New Revised Edition 29

3 8-oz pkg cream cheese 2 can minced clams 1 can drained clam juice 1 teaspoon horseradish sauce 1/2 cup chopped green onions 1 teaspoon worcestershire 1 sauce

Heat thoroughly until cheese melts in crock pot or similar. Cook on low heat 3-4 hours. Serve hot.

2 can 8-oz minced clams 50 ritz crackers 1/2 stick margarine 4 centiliter garlic 1 liberal oregano

Melt margarine in casserole dish in 350 degree oven. In bowl crush crackers. Add all ingredients including melted margarine. Mix together. Pour back in casserole dish. Sprinkle top with more oregano. Bake 30-35 minutes. Serve with Ritz crackers.

10 oz can minced clams 1/4 cup butter 3/4 cup flour 2 eggs

1/4 teaspoon crushed dillseed

1/2 teaspoon chopped chives

Drain clams and set aside, reserving 1/2 cup clam juice. Heat butter and reserved clam juice in saucepan until mixture boils reduce heat. Add flour, stirring constantly until mixture leaves sides of pan and forms a ball. Beat in eggs 1 at a time. Stir in clams, salt, pepper, dillseed, thyme, paprika and chives. Drop by 1/2 teaspoonfuls into greased baking pan. Bake at 400 degrees for 20 minutes or until golden brown.

May freeze and reheat at 350 degrees for 10 to 15 minutes.

Clam Stuffed Mushroom Caps

2 lb mushrooms, 1-1/2 to 2 in diameter

1 cup minced clams, with liquid

1/2 cup dried bread crumbs

1/4 teaspoon ground black pepper

1 lemon juice

Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps in butter and place, rounded side down, on a rack on a cookie sheet. Drain clams and reserve liquid. In melted butter, saute mushrooms stems and garlic. Add clam liquid and simmer until mushroom stems are tender. Remove from heat and stir in remaining ingredients. Spoon mixture into mushroom caps. Broil about 6 " from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned. Sprinkle a few drops of lemon juice on each and serve hot.

From: The Clam Lovers Cook Book Shared By: Pat Stockett

2 1/2 to 3 - dozen clams 1/2 teaspoon salt 1/2 teaspoon pepper 1 juice of lemon 1 cup water 1 clove garlic 1/4 cup butter

Squares of bacon

Scrub clams well.Place in clam broiler.In bottom,place water,garlic, butter,salt and pepper.Cook on high heat until clams open.Layer clams on half shell.Spoon the broth over clams.Squeeze lemon juice over clams Place bacon squares on each one and broil until bacon is crisp.Serves 8

Clams In Black Bean Sauce

2 1/2 lb clams 2/3 cup chicken broth 2 tablespoon black bean sauce 1 tablespoon sherry

2 teaspoon szechwan chili sauce 1 tablespoon vegetable oil

2 teaspoon ginger root minced

Place clams on steamer rack over water in saucepan. Cover and bring to boil. Cook 5 minutes, or just until shells open. Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger stir-fry 30 seconds. Add clams and black bean sauce mixture cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired.

1/2 lb butter, room temperature

1 tablespoon chopped garlic

1/2 teaspoon tabasco pepper sauce

1 tablespoon Worcestershire sauce

1 tablespoon dijon mustard

2 tablespoon chopped fresh parsley

2 tablespoon chopped fresh basil leaves 1 salt to taste 1 pepper to taste

When renowned chef Pierre Franey visited Avery Island, he observed some age-old local commercial enterprises

crawfish farming, oyster shucking and boudin making

with great curiosity and enthusiasm.

Here he brings his incomparable touch to cherrystone clams, best enjoyed with a loaf of crusty French bread and a carafe of wine. The southermers defer to the Yankees on this one.

2 lb fish fillets 1/2 cup butter 1/4 cup onion chopped 1/4 cup celery chopped 4 cup fresh bread crumbs

2 can (6.5 oz) minced clams drained, reserve liquid 2 tablespoon lemon juice 1 salt and pepper to taste

Arrange half of the fish fillets in buttered baking dish.

Melt 1/4 cup butter in frying pan. Add onion and celery saute until soft. Stir in bread crumbs until butter is soaked up. Cook over medium heat, continuing to toss bread crumbs, until crumbs are slightly browned. Add clams, lemon juice, and enough reserved clam liquid to moisten stuffing.

Season stuffing with salt and pepper spoon stuffing over fish fillets. Cover with remaining fillets.

Melt remaining butter in small saucepan. Brush top layer of fillets with melted butter. Bake for 15 minutes, or until fish is done. Remove from oven and serve in baking dish.

3/4 c Yellow Cornmeal 1/4 ts Garlic Powder 1/4 c

Farm-raised Catfish Fillets 2 ts Salt

-or whole catfish 1 ts Cayenne Pepper Vegetable Oil

Combine cornmeal, flour, salt, cayenne and garlic powder. Coat catfish with mixture, shaking off excess. Add 1" layer of oil to a large skillet. Heat to 350 degrees. Add catfish in single layer and fry until golden brown, about 5 to6 minutes depending on size. Remove and drain on paper towels. Serve with lemon wedges and/or Tartar sauce.

1/2 lb white fish fillets, fresh 1 or frozen

4 cup superior chicken broth 1 (clear)

1 tablespoon medium sherry 8 slices winter bamboo shoots 1 bunch fresh spinach 1 teaspoon salt

1 tablespoon cooked peanut oil

Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into paper-thin strips add to stock as it is heating.

Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve. Add salt to water. Blanch spinach for 10 seconds, drain & reserve.

When stock reaches rapid simmer (don't let it boil), add fish, spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil into soup, transfer to serving bowl, & serve.

3/4 cup dry white wine 8 basil leaves

3 tarragon (plus more for garn sh)

3 shallots, minced 2 rosemary

7 lb whole salmon, cleaned, rinse , pat t, ed dry

8 cup fish aspic (see recipe) 1 turnip

1 egg yolk, hard cooked, mashe 1 teaspoon unsalted butter

In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy foil, twice as long as the fish. Pick up edges of foil and pour the wine mixture over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them. Put the salmon on a large bakingsheet or roasting pan and bake it in the middle of a preheated 375f oven for 50-60 minutes or until the fish just flakes. Transfer the package to a work surface, open foil carefully, and remove the skin from the top of the salmon below the head to the bottom of the salmon at the tail. Scrape away any brown flesh, leaving head and tail intact. Drain liquid from the foil, and using the foil as a guide, invert the fish onto a platter. Remove foil and skin and prepare the other side of the salmon in the same manner. Chillthe fish, covered, overnight. Peel turnip and cut into thin slices. Trim each slice to ressemble a flower or cut with a flower cutter. Place in a bowl of ice water to hold until ready for use. Mash the egg yolk with the butter and reserve at room temperature. Spoon a thin coat of cool but liquid fish aspic over the salmon and arrange the additional tarragon sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of liquid aspic over the whole. Transfer the yolk mixture to a pastry bag fitted with a decorative tip. Pipe the mixture into the centers of the flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve surrounded with the chilled aspic, chopped. a 1964 Gourmet Mag. favorite

1/3 cup yellow cornmeal 1/4 cup parmesan cheese,grated 1 tablespoon all-purpose flour 1 teaspoon dried leaf basil,crumbled 1 teaspoon salt

1/8 teaspoon ground red hot pepper 1 egg

4 catfish fillets (4 oz ea) 1 tablespoon vegetable oil

1. Combine cornmeal, cheese, flour, basil, salt and red pepper in shallow dish. Beat egg in small bowl. Dip fillets in egg, then dredge in cornmeal mixture.#

2. Heat oil in large nonstick skillet over medium heat. Working in batches if necessary, place fish in skillet cook 4 minutes on each side until cooked through.

Cornmeal-Crusted Trout With Hazelnut Butter

1 cup cornmeal 1 cup all-purpose flour 4 boned trout, heads discarded 1 halved lengthwise 8 tablespoon butter 1 tablespoon vegetable oil 3/4 cup hazelnuts, chopped 1/3 cup fresh lemon juice 1/2 cup chopped fresh parsley 1 lemon wedges

Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 teaspoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add remaining trout cook until just cooked through. Transfer to platter. Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and saute until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.

2 c Carrots -- finely shredded

1/2 sm Onion -- grated (1 tb) 1/2 c Celery -- chopped fine 2 TB Sweet pickle relish 1 TB Lemon juice 1/4 c Nayonnaise : Salt & Pepper

In a medium bowl, combine carrots, onion, celery and relish. In a small bowl, combine remaining ingredients. Add to carrot mixture, mixing well. Chell several hours or overnight to blend flavors.

1/2 cup parmesan cheese, grated 3/4 cup shortening

3 tablespoon water (more as needed)

----FILLING----15 1/2 oz salmon (1 large can) 1 large onion, diced

2 tablespoon butter 2 cup sour cream

1 1/2 cup gruyere cheese, shredded 1 teaspoon dill weed 1/4 teaspoon salt

Preheat oven to 375 degrees F. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with about 2 T water. Form into a dough, adding more wateras needed. Press into an 8-inch springform pan. Bake at 375 degrees F. for 10 minutes.

Make filling: Saute onion and garlic in butter until onion is soft.

Beat sour cream and eggs until blended. Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, about1 cup gruyere, crumbled dill weed and salt. Pour into baked crust top withremaining gruyere. Bake at 375 degree F. oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.

* A salmon and cheese pie flavored with sour cream -- This is a country cousin to the quiche, even real men will eat it. My mother says this is called "country" salmon pie because it uses canned salmon, which is the only kind you can catch out in the country.

: Time: 20 minutes to prepare, 1 1/4 - 1 1/2 hours to bake and set. : Precision: Measure the ingredients.

: Organization: Tektronix, Inc. Beaverton, Oregon, USA : tektroniximoiram

2 teaspoon reduced-calorie margarine

2 tablespoon finely chopped carrot

1/2 teaspoon minced shallots

1 tablespoon all-purpose flour

1 tablespoon dry sherry 1/2 bay leaf 1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce 1/2 teaspoon grated lemon peel 1/8 teaspoon ground white pepper 1/8 teaspoon thyme leaves

3 oz thawed, well drained crabmeat, flak ed 1/2 cup sliced asparagus spears

In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly add onion, celery, carrot, garlic, and shallots saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradually add milk, stirring constantly, and cook until sauce is smooth. Add remaining ingredients, except crabmeat and asparagus and bring to a boil. Reduce heat to low and add crabmeat and asparagus. Cover and cook, stirring occasionally, until soup is thickened and vegetables are tender, 20 to 30 minutes. Remove and discard bay leaf before serving.


2 avocados peeled & chopped 2 jalapeno chiles *

1/4 cup tomato chopped, 1 small 1/4 cup lime juice 2 tablespoon olive or vegetable oil 2 tablespoon onion chopped 2 tablespoon cilantro fresh, snipped 1 clove garlic finely chopped 3/4 teaspoon salt 1 pepper dash of 1 1/2 cup lettuce finely chopped 1 lemon or lime wedges

* Jalapeno Chiles should be seeded and finely chopped.

1 cup diced green onions 1/4 cup dry breadcrumbs

1 medium avocado, peeled and cut into 1/4-i n, ch pieces 1 corn oil for deep-frying 1 all-purpose flour

1 thinly slivered green onion(optiona l)

Line baking sheet with parchment. Combine crab, 1 c green onions and avocado in large bowl. Mix eggs, salsa and salt add to crab. Mix in breadcrumbs. Form mixture into 1 1/2 inch balls. Place on prepared sheet. Cover with plastic and refrigerate 3 hours. (Can be prepared one day ahead and frozen. Do not thaw before cooking.)

Preheat oven to lowest setting. Line another baking sheet with paper towels. Pour oil into large skillet to depth of 3 inches. Heat to 350 degrees. Dust fritters with flour. Carefully ad to oil in batches (do not crowd) and cook until golden brown, about 2 minutes per side for refrigerated fritters and about 3 minutes per side for frozen. Drain on paper towels. Transfer to prepared sheet and keep warm in oven until all are cooked. Garnish with green onion slivers and serve immediately. From

1/4 cup finely chopped celery

1/4 cup finely chopped green bell

2 hard boiled eggs 1/4 cup mayonnaise

1/4 cup french dressing or cocktail 1 sauce 1 salt to taste

If using frozen crab, drain about half the liquid off. Combine all ingredients chill and serve.

Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995

1 teaspoon dijon mustard 1 egg

1 teaspoon worcestershire sauce 1/2 cup crab

Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour.

1 small onion, chopped 4 tablespoon margarine 1/3 cup flour

1 small green pepper 1 slice celery

1 cup half and half cream

4 slice bacon, crisp and crumbled

1 can kernel corn

Saute onion in margarine until soft. Add flour and cook gently for 1 minute, remove from heat. Gradually add milk. Return to heat and cook until thick. Add diced potatoes, celery, green pepper and cream. Simmer 30 minutes. Add crabmeat and corn. Heat through.

Crab & Corn Soup 16 oz frozen whole corn

1 tablespoon cornstarch 1/4 cup water 3 can (10 1/4 oz) chicken 1 broth

1 teaspoon ginger root 1/2 lb fresh crabmeat 1/3 cup minced green onions 1/2 teaspoon salt 1/8 teaspoon white pepper 1 teaspoon rice vinegar

Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in A Small Bowl Stir Well & Set Aside. Combine Chicken Broth & Ginger root in A Large Saucepan Bring To A Boil. Add Corn, Cornstarch Mixture, Crabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Minutes. (Fat 0.6. Chol. 32.)

Crab & Cream Cheese Hors D'oeuvres

8 oz cream cheese, softened 8 oz backfin crabmeat

2 tablespoon chopped onion 1/2 teaspoon horseradish

2 oz slivered almonds 1 salt

Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 35O0F until slightly browned on top. Serve hot on crackers. Makes

1 1/2 teaspoon finely grated onion 1 large pinch salt 1/2 teaspoon sugar

Cut ends off cucumber and cut into 3 pieces. Remove seeds with corer or a sharp knife, making a large cavity.

Mix crab, mayonnaise, onion, salt, sugar and Tabasco. Stuff into cucumber. Wrap cucumber in plastic wrap and chill.

Slice into 1/2-inch-thick slices.

2 tablespoon butter 6 onions, green 1/2 lb crabmeat

1/2 teaspoon lemon peel, grated 1/4 teaspoon salt 1/4 teaspoon dry mustard 3/4 cup cheese, shredded

Preheat oven to 350. Bake pie crust 10 minutes. Sprinkle bottom of pie crust with cheese. Chop onions. Melt butter in frying pan. Add onions and cook until soft. Gently mix with crab and spoon evenly over cheese in pie crust. In bowl, beat eggs with half and half, lemon juice, lemon peel, salt, and mustard. Pour over crab mixture. Sprinkle with cheese. Bake 55-60 minutes, until center is set and firm. Let cool 15 minutes. Serve warm. Can also be served at room temperature.

1 1/2 cup cooked rice 1/4 cup celery

Combine all ingredients. Add more mayo if needed.

1 1/2 tablespoon celery seed

2 teaspoon cayenne pepper

1/2 teaspoon dry mustard -- coleman's 1/2 teaspoon whole thyme 1 tablespoon paprika 1 teaspoon freshly ground black pepper 1/2 teaspoon ground ginger -2 bay leaves -- crushed

Grind all ingredients in an electric coffee grinder of in a medium-sized food processor. Store in a covered container.

Recipe By : "The Frugal Gourmet Cooks American" - Jeff Smith

From: [email protected] Date: Mon, 15 Jul 1996 14:00:51

Crab & Three Cheese Strata

1 1 loaf sourdough bread --: cubed

1/4 lb Monterey Jack cheese

1/4 lb Sharp cheddar cheese

: shredded 1/2 lb Dungeness crab meat 2 T Green chiles -- chopped 12 Eggs -- slightly beaten 6 c Milk

5 T Butter -- melted 1/4 ts Dry mustard

Butter a 9" x 14" baking dish. Layer the bread with ricotta, crab, Jack and cheddar cheese and chiles.

Blend eggs, milk, butter and mustard in a large pouring bowl. Pour over bread mixture, covering all of it.

Cover the Strata with plastic wrap and refrigerate overnight. Bake at 350 degrees for 30 minutes or until eggs are set.

1 can crabmeat, rinsed 4 tablespoon mayonaise 1 tablespoon onion-green-chopped

1 tablespoon parsley-chopped

2 sl pumpernickle bread 2 sl avocado

2 sl colby or american cheese

In a small bowl mix crab, mayonaise, onion and parsley. Spread half the mixture evenly on each slice of pumpernickel bread, top with a slice of avocado and then cheese. Place one sandwich on. In a microwaveable dish muicrowave at 50% power, 1 1/2 to 3 mins, or until heated through and the cheese melts. Repeat for 2nd sandwich

Crab Balls (Mrs. Kitching's Smith Island Cook 1 lb crabmeat, special

1 tablespoon prepared mustard

1 tablespoon old bay seasoning 3 tablespoon self-rising flour

3 drop drops hot pepper sauce

Put crabmeat in bowl, removing shell pieces. Add all ingredients and mix gently until blended. Form into balls. Deep fry until golden. Yields about 30 balls.

4 oz fresh or canned crabmeat

Prepare the Hollandaise Sauce and set aside. Remove any excess liquid from the crabmeat and set aside. Toast English muffins. Poach eggs. Place 2 muffin halves on each plate. Place 1 ounce crabmeat on top of each muffin half. Place a poached egg on top of crabmeat. Cover each muffin with Hollandaise sauce. Place in microwave and heat for 45 seconds. Serve immediately. To make traditional eggs benedict, just substitute Canadian Bacon for the crabmeat. This is a great breakfast or brunch dish. It is high in calories but we do deserve a treat now and then. From: Syd's Cookbook.

Crab Burgers

2 each eggs lg, hard cooked 1 cup crab meat 1 cup cheddar md, grated 1 each green onion md, diced 1/2 cup mayonnaise 1 catsup or bbq sauce to taste 1 dash celery salt 1 dash onion salt 1 dash garlic powder

2 tablespoon sweet pickle juice

Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot.

Crab Cakes With Basil Mayonnaise

2 teaspoon dijon mustard 2 teaspoon lemon juice

—Cayenne pepper CRAB CAKES----2 tablespoon olive oil 2 stalks celery finely chopped 2/3 cup onion finely chopped

1 lb lump crabmeat picked clean

2 2/3 cup dry bread crumbs 1/4 cup chopped chives

2 tablespoon chopped parsley 6 tablespoon flour

2 tablespoon vegetable oil

FOR BASIL MAYONNAISE: Blanch basil leaves in saucepan of boiling water for 30 seconds. Drain. Transfer leaves to medium bowl filled with ice water to cool. Pat dry on paper towels. Finely chop basil. Mix mayonnaise, mustard, lemon juice, and cayenne together. Set aside 1/2 cup mayonnaise for the crab cakes. Mix basil into remainder and refrigerate.

FOR CRAB CAKES: Heat olive oil in large heavy skillet over medium heat. Add celery and onion and saute until tender, about 5 minutes. Transfer to a large bowl. Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives, and reserved mayonnaise. Season to taste with salt and pepper. Using 1/3 cup for each, form into twelve 2 1/2" cakes. Arrange cakes on a baking sheet.

Place flour in a small bowl. Whisk eggs in another bowl. Place remaining 2 cups breadcrumbs in a third bowl. Bread each cake in the following order: flour, eggs, then breadcrumbs. Heat 1 tablespoon oil in large skillet over medium heat. Add crab cakes in batches, cooking until golden, adding more oil as required. Serve with basil mayonnaise.

Per serving: 667 Calories 57g Fat (76% calories from fat) 20g

Protein 20g Carbohydrate 182mg Cholesterol 687mg Sodium

Crab Cakes With Cilantro Butter

----CRAB CAKES----1/2 cup olive oil 1/2 red pepper,finely diced 1/2 green pepper, finely diced

1 lb best-quality lump crab meat

1 1/2 cup coarse ground homemade bread crumb s 1 salt, freshly ground pepper

----CILANTRO BUTTER SAUCE----1 cup dry white wine 1 shallot, minced 1 cup whipping cream 8 oz unsalted butter, softened 1/2 cup chopped fresh cilantro

----GARNISH----1 chopped tomato 1 cilantro sprigs

1. Heat 1/4 cup of the oil in a large skillet cook red and green peppers in the oil until tender, 3 to 4 minutes. Remove from skillet with a slotted spoon. Cool.

2. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread crumbs in a large bowl. Season with salt and pepper. Using wet hands, shape crab mixture into 8 equal-size cakes. Place on a wax paper-lined plate and chill up to several hours.

3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all sides. Heat remaining 1/4 cup oil in a large, ovenproof skillet. Add crab cakes in a single layer. Cook until nicely browned on bottom, about 2 minutes. Carefully turn cakes over and then place in oven. Bake until golden on all sides, 10 to 12 minutes.

4. Meanwhile, for sauce, boil wine with shallot in a medium non-reactive saucepan until reduced to 1/3 cup. Stir in cream and boil until reduced by about half. Working over very low heat, whisk in the butter, 1 tablespoon at a time, until sauce is light and thick. Do not allow sauce to boil at any time or it will separate. Strain sauce through a fine wire mesh strainer into a warm bowl. Stir in cilantro, salt and pepper. Keep warm by covering tightly with plastic wrap and then placing bowl in a pan of warm water.

5. To serve, pour a few tablespoons of the sauce onto a warm serving plate. Top with a crab cake. Garnish with chopped tomato and cilantro sprig. Serve immediately.

Posted By [email protected] (Rebecca Radnor) On or

Crab Cakes With Sweet Peppers & Capers

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh parsley

16 oz dungeness crab meat cooked

1 pinch each salt and pepper - or to taste

2 teaspoon double-acting baking powder 7 oz butter clarified

1/4 cup red, yellow and green bell peppers - julienned, 2 lon 1 tablespoon minced fresh chives 4 teaspoon capers

Making the batter: Using a small whisk, combine the flour with eggs and milk. Strain through a fine strainer to remove any lumps. Add the following ingredients: thyme, scallion, parsley and Tabasco. Season with salt and pepper. Mix well.

Note: Batter can be made a few hours in advance up to this point. Cover and refrigerate until ready to use.

Just before cooking the crab cakes, add crab meat and baking powder to the batter, combining gently, using a wooden spoon.

To cook the crab cakes, heat 2 oz. of clarified butter in a large frying pan, at medium heat. Using a 2-oz. ladle, make a batch of three cakes. Fry gently on one side for 2 minutes, turn over and cook another 2 minutes. Keep cakes warm, while cooking the various batches.

When serving crab cakes, spread 1/4 cup warm beurre blanc on each plate. Arrange 3 cakes per serving and top off with the julienned peppers and chives. Sprinkle some capers around the cakes serve.

Suggested wines: Farniente Chardonnay.

Recipe by Emile Labrousse of 1001 Nob Hill Restaurant, San Francisco. Electronic format by Cathy Harned. Submitted By [email protected] (CATHY HARNED) On 02 JAN 96 124006 -0800

Crab Casserole In A Clay Pot

1 1/2 lb fresh whole crab, preferably live

5 unpeeled garlic cloves, crushed

2 unpeeled fresh ginger slices, 1/4 i nch thick

3 whole scallions, cut into 2-inch pi eces 3 tablespoon fermented black beans

2 fresh red chili peppers, seeded and shredded

2 tablespoon light soy sauce 1/2 cup rich chicken stock

Well here it is, in all its glory. I've included Hom's method for making stock both because it's good and to give more of a feel for the book. Honk Kong is an extremely, almost excessively dynamic city and this is reflected in the food. The book is interesting because he has a finger on the development of the "new" Hong Kong cuisine and notes traditional recipes from which the ones in the book spring.

BTW, Michael+ + my roommate++and I were talking about this dish last night as we were munching up a plain old steamed Dungeness crab. He said he *really* liked this recipe. I found it too heavy on the black beans and spices. Here it is. You be da judge. ->

Here is an interesting, innovative technique employed by Hong Kong chefs. The clay pot traditionally is used for the long simmering and braising of foods nowadays, however it is as often used to infused intense flavors over high heat in a short length of time, as in this recipe. the classic Cantonese dish is given a new twist the fresh crab is stir-fired with aromatic seasonings and then quickly finished over high heat in the covered clay pot. The pungent black beans permeate the rich crab meat, enhancing it and adding to its subtle flavors. This delicious casserole is quite easy to prepare and turns an ordinary dinner into a special occasion.

If you are using a live crab, prepare it according to the technique on page 77. [Rinse, scrub and steam for ten minutes. S.C.] Cut the body into quarters and lightly crack the claws and legs.

Heat a wok or large skillet until it is hot and add the oil. Add the garlic, ginger, and scallions and stir-fry to flavor the oil. Then add the black beans, chilies, and crab. Stir-fry for2 minutes and add the chicken stock. Turn the contents of the wok into a clay pot or casserole, cover, and cook over high heat for 5 more minutes or until the crab shell turns bright red. Serve immediately.

From "Fragrant Harbor Taste", Ken Hom, 1989 Fireside (Simon and Schuster), New York. ISBN 0-671-75444-0.

Posted by Stephen Ceideberg October 22 1992.

1 cup crackers ritz, crushed 3 tablespoon butter melted

2 pkg cream cheese (8 oz size) 1 softened

1 teaspoon lemon juice fresh

1/4 teaspoon old bay or chowder seasoning

1/8 teaspoon ground pepper fresh

1 cup lump crabmeat canned

Recipe by: The Travelin' Gourmet Preheat the oven to 350 degrees. Mix together the crackers and butter and aside to cool. Reduce the oven to 325 degrees. With an electric mixer, bea together until fluffy the cream cheese, eggs, and 1/4 cup sour cream. Add the cake sets. Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with thesour cream.

Crab Cioppino Ala Guardino

3 tablespoon fresh parsley - chopped

1 large onion - diced 1/2 teaspoon sugar 50 ml garlic - sliced 1/2 teaspoon sweet basil 1/4 cup olive oil

2 large crabs - cracked 16 oz tomato paste

1 lb shrimp - raw 80 oz water 1 lb fresh clams 1/2 teaspoon salt 1/2 lb halibut - raw 1/2 teaspoon pepper

Saute the garlic and onion with the olive oil in a large pot until soft. Add tomato paste, water, salt, pepper, parsley, sugar, and basil. Stir well and simmer 40 minutes. Add all seafood and cook for 15 minutes. Cover pot and shake several times. Serve with French bread and butter.

NOTE:Use fresh crab if available boil it in the sauce for 15 minutes before adding the rest of the seafood.

NOTE:This Cioppino has been served by the Guardino family on San Francisco's Fisherman's Wharf for over a century. Chuck in Pok Sunday 02:59 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P* E.RADIS on GEnie

----FOOD PROCESSOR----1 cup parsley 1 cup celery 1 cup scallions

4 each cloves of garlic (4-10)

Mix all together, pour over claws and serve.

1 oz dried mushrooms 1 boiling water 6 oz fresh or thawed frozen 1 crabmeat

4 oz frozen sea scallops 1/2 cup drained whole or sliced 1 bamboo shoots (1/2 of 8 oz 1 can) 8 scallions

1 teaspoon vegetable oil 1 egg, slightly beaten 6 cup chicken broth

1/2 teaspoon grated pared fresh ginger 1 root

3 tablespoon cornstarch 6 tablespoon water

1 1/2 tablespoon rice wine (or dry sherry)

1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Flake crabmeat. Rinse scallops with water, drain and cut into thin slices. Cut bamboo shoots into thing strips. Chop green onions.

3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Loosen edges and turn omelet over to cook other side. Remove from pan, roll up and cut into thing strips.

4. Pour broth into 3-quart saucepan. Cook over high heat until broth boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper. Return soup to boil.

5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce.

Stir mixture into soup. Return soup to boil.

6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites slowly into soup while stirring soup vigorously.

Recipe courtesy of: Catherine Vanicek, 26 Mar 93 19:12:03

1/3 cup chopped green onions 1/2 cup sliced fresh mushrooms 1/2 teaspoon dried whole thyme 1 tablespoon margarine, melted

1 1/2 teaspoon all-purpose flour 1/4 cup + 2 tbsp skim milk

2 tablespoon dry white wine

1/2 lb fresh lump crabmeat, drained/flaked 1 tablespoon chopped fresh parsley 1 1/2 teaspoon lemon juice 1/8 teaspoon dry mustard 1/8 teaspoon salt 1 pinch red pepper 8 light crepes, recipe follows 1 vegetable cooking spray

Saute onions, mushroms and thye in margarine in skillet until tender. Reduce heat to Low add flour. Cook 1 minute, stirring constantly. Gradually add milk and wine cook over Medium heat, stirring constantly until thickened. Remove from heat stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper. Spoon 1 1/2 Tbsp. crabmeat mixture down center of each Light Crepe roll up crepes arringe in baking pan coated with cooking spray. Cover bake at 350 F. for 25 minutes. Broil crepes 4-6 inches from heat source, 1 minutes until golden. Yield: 4 servings: Per 2 filled crepes: 262 calories, 8.3 gr. fat, 195 mg. cholesterol

Light Crepes: Combine 3/4 cup all-purpose flour and 1/8 tsp. salt. Gradually add 2 eggs, beaten, 1 cup skim milk, and 1 Tbsp margarine, beating until smooth. Refrigerate crepe batter for at least 2 hours. Brush the bottom of 8 inch crepe pan with 1/8 tsp. oil place pan over Medium hat until oil is just hot. Pour 3 Tbsp batter in pan quickly tilt pan in all directions so batter covers pan in thin film. Cook crepe 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe cook 30 seconds on other side. Cool on towel. Stack between layers of wax paper. Repeat procedure with remaining batter. Yield: 8 crepes Per crepe: 91 calories, 3.1 g. fat, 69 mg. cholesterol

Recipe by: Cooking Light Card

8 oz crab delights flakes or chunks

10 oz frozen oriental style vegetables wi th seasoning

1/8 teaspoon garlic powder

1/8 teaspoon ground ginger

1 soy sauce optional

Combine crab delights, vegetables with seasoning, garlic and ginger. Heat according to directions on vegetables package. Stir and serve. Season with soy sauce, if desired.

1 1/4 lb fresh dungeness crab meat

1 large shallot minced 4 tablespoon dijon mustard 1 oz brandy or cognac 1 pinch cayenne pepper

1 tablespoon parsley chopped

2 tablespoon pimento chopped 1/2 tablespoon butter

1 tablespoon fresh bread crumbs

In a heavy saucepot, gently saute minced shallot over moderate heat in butter for about 1 minute. Add heavy cream and reduce over moderate heat until only about 1 1/3 cups remain. In a mixing bowl, whisk together mustard with small amounts of the cream mixture. Add brandy, parsley, pimento and cayenne pepper.

Preheat oven to 3750F. Combine sauce with fresh crab meat and divide into four baking dishes. Sprinkle with bread crumbs and bake in the oven about 12 minutes or until hot and bubbling. Garnish with lemon and parsley. Serve with crusty French bread and a cool, crisp sparkling wine.

Crab Enchiladas With Chipotle Cream Sauce

1 chipotle cream sauce - see 1 recipe

1 porcini and shiitake) or 1/4 cup snipped fresh chives

1/4 teaspoon freshly ground pepper

2 stick unsalted butter (1 12 6-in blue corn or corn 1 cup)

1 teaspoon shallot - minced 3/4 lb assorted fresh wild 1/2 cup dry vermouth 1 mushrooms (such as 1 lb cooked crabmeat - drained 1 chanterelle

Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add mushrooms and shallot and cook until tender, stirring (40 min left), (H)elp, More? frequently, about 10 minutes. Add vermouth and bring to boil. Reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes. Melt remaining 1/2 cup butter in heavy medium skillet over medium heat. Add crab and stir until heated through. Combine with mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.) Set aside. Preheat oven to 350F. Stack tortillas and wrap in foil. Bake until heated through, about 10 minutes. Rewarm filling over low heat, stirring occasionally. Place 1 tortilla on each plate. Divide filling among tortillas. Fold tortilla up as for letter, enclosing filling. Turn enchiladas seam side down. Spoon remaining sauce over and serve. Makes 12 appetizer or 6 main-course servings.

Crab Filled Cream Cheese Pastry

8 oz pkg cream cheese 2 teaspoon grated onion 1 teaspoon horseradish 1 teaspoon lemon juice 6 oz pkg shredded crabmeat ----PASTRY SHELLS----

1 cup softened butter 8 oz cream cheese

Note: Lobster and shrimp may be substituted for the crab. Mix first four ingredients. Fold in the crabmeat. Fill pastry shells, chill and serve.

Cream butter and cream cheese. Mix in flour and form into small balls. Wrap in plastic wrap and chill for several hours. When ready to use, let soften and roll out to 1/4 inch thickness. Press into pastry cups and bake at 350 for 12 - 15 min. Fill and serve.

2 tablespoon chopped chives 2 tablespoon chopped parsley 1 salt & pepper to taste

In 3 Tbls butter, saute garlic, and then stir in the flour and cook for about 1 minute. Add the cream and stir till thick. Stir in crab, chives, salt and pepper. Fold the filo sheets so they are 6" x 6" brushing each layer with melted butter. Put a big plop of the crab mixture in the center of each square, and fold into triangles. Seal and brush top with melted butter. Bake at 400

Sarasota cuisine: a guide to fine dining in Sarasota.

The Gulf Coast's most spectacular selection of fine wines, micro-beers and spirits can be found at Michael's Fine Wine & Spirit Merchants. More than a wine shop, Michael's presents a unique opportunity to explore this fascinating world.

* The Gulf Coast's best values and most impressive selection of fine wines, both domestic and imported! Sarasota's largest selection of micro-beers.

* Full-service liquor catering

* Two exclusive wine clubs--The Harvest Club, with its Tuesday night tastings and The Collectors, delivering fine wines to your door each month

* A fabulous selection of gourmet gift baskets for holidays and special occasions

* Wine cellars and accessories

* Free Saturday wine tastings

Whether it's a dinner for two, a party for 200, or a gala celebration for 1,000 or more, Phil Mancini and the staff of Michael's On East are Sarasota's first choice for catering. In Michael's exquisite ballroom, or at the location of your choice, Michael's offers exceptional cuisine,incomparable service and extraordinary attention to detail. All of the ingredients for Sarasota's most-talked-about parties and events.

OPHELIA'S ON THE BAY 9105 Midnight Pass Road, Siesta Key (941) 349-2212

Old-Florida charm and a lovely waterfront setting provide the backdrop for a sublime, sophisticated dining experience. The innovative menu starts with fresh, fine ingredients, from Florida seafood to the choicest beef, and features a wide range of exciting selections, beautifully presented and served. Dine indoors or on the bayfront terrace.

NICK'S ON THE WATER At Sarasota Quay U.S. 41 and Fruitville Road (941) 954-3839

For lunch or dinner, feast upon Nick's traditional Italian favorites and imaginative seafood entrees. Dine indoors or on the terrace overlooking Sarasota Bay. Annually recognized by SARASOTA's Best of the Best survey, the Sarasota Herald-Tribune's Reader's Choice awards, and The Wine Spectator's Award of Excellence. For casual dining and nightly entertainment, try Nick's Vineyard across the breezeway.

CAFE L'EUROPE 431 St. Armands Circle, Sarasota (941) 388-4415

"Cafe L'Europe is the grande dame of Sarasota eateries," said Sarasota Herald-Tribune restaurant reviewer Kristine Nickel. "Naming another restaurant in Sarasota that bears the impeccable reputation of Cafe L'Europe would be tough." That reputation rests on a romantic and enchanting ambience and outstanding Continental cuisine, impeccably served. Memorable time after time.

MICHAEL'S ON EAST 1212 East Avenue South, Midtown Plaza, Sarasota (941) 366-0007

Light and heart-healthy menus available.

It's chic, fun and with its fabulous flavors and artfully styled , foods, Michael's has, for four consecutive years, been named one of Florida's Top 20 Restaurants by Florida Trend magazine. Michael's offers fresh, inspired menus, a nationally recognized wine list, impeccable service and a delightfully casual ambience. Enjoy wines, spirits and domestic and imported beers in Michael's jazzy Libations Lounge.

THE SUMMERHOUSE 6101 Midnight Pass Road, Siesta Key (941) 349-1100

Heart-healthy menu selections available.

Winner of SARASOTA's Most Romantic Restaurant, The Wine Spectator's Award of Excellence and a Florida Trend "Top 100 Restaurant," The Summerhouse offers the artistry of world-class cuisine. Dine indoors or on the terrace amid the beautiful Summerhouse Gardens. Enjoy happy hour, live entertainment nightly and an enticing light menu at The Treetop Lounge.

HILLVIEW GRILL 1920 Hillview St., Sarasota (941) 952-0045

Heart-healthy menu selections available.

A favorite of locals and seasonal visitors alike. Menu includes award-winning presentations of fresh fish, pasta specialties, chicken, steaks and chops. Completely rebuilt in 1994, offering full bar and excellent wine selections. Relax in a tasteful, casual setting. Convenient to Siesta and Longboat Keys as well as the business community.

CAFE BACI 4001 S. Tamiami Trail, Sarasota (941) 921-4848

Denise Mei cordially invites you to discover Cafe Baci's authentic Northern Italian cuisine and personal service. Featuring recipes refined over five generations, Cafe Baci has consistently won awards from SARASOTA Magazine, Florida Trend, the Sarasota Herald-Tribune, Tabletips and the prestigious "Award of Excellence" from The Wine Spectator. Lunch weekdays dinner daily.

POSEIDON 3454 Gulf of Mexico Drive, Longboat Key (941) 383-2500

With an ambience and view of Sarasota Bay to whet your appetite, Poseidon is the newest ocean harvest, fish and shellfish restaurant. The extensive menu offers wonderful salads and appetizers, including baked clams casino and smoked Norwegian salmon savoy. Entrees are superb and include flounder Francaise, grilled ahi tuna and a delectable selection of pastas. Stone crab season Oct. 15- May 15.

THE BEACHHOUSE 200 Gulf Drive N., Bradenton Beach (941) 779-222

Bring the whole family to enjoy moderately priced fresh native seafood at the brand new Beachhouse Restaurant, located on the widest, whitest Gulf of Mexico beach around. Have fun with beach volleyball, an inviting children's playground, and live nightly entertainment. Come casual and sit on the airy deck under the sun, moon or stars. Great food. Great beach. Great fun! Lunch and dinner daily.

BIJOU CAFE 1287 First St., Sarasota (941) 366-8111

In the heart of downtown Sarasota's Theater and Arts District. The award-winning cuisine of the Bijou Cafe is considered by many knowledgeable locals to be Sarasota's finest. Casually elegant, informal, extraordinary -- and fun! Luncheon Monday through Friday, dinner nightly. Cocktails and an outstanding wine list. Winner of The Wine Spectator's Award of Excellence. Catering for special occasions.

ROESSLER'S FLIGHT DECK 2033 Vamo Way, Sarasota (941) 966-5688

For the past 17 years Roessler's has been one of the best restaurants on the west coast of Florida. Our romantic setting and consistent top-quality gourmet foods, from delectable entrees to our famous tableside flambeed desserts, are enhanced by the best professional service. Famous for daily chef specials. Truly a restaurant where the occasion is unforgettable and memories are made.

THE SANDBAR 100 Spring Ave., Anna Maria (941) 778-0444

Once you've watched a sunset from the Sandbar's Gulfront deck or elegant dining room, you'll understand the lure of this popular island restaurant. Everything tells you you're in the tropics -- exotic drinks, fabulous fresh native seafood, and live entertainment under the stars. And the view and the food are just as glorious at lunch. Lunch and dinner daily.

CHEF CALDWELL'S 20 S. Adams Drive, St. Armands (941) 388-5400

"Bravo and Bouquets" to Frank and Jean Caldwell for their distinctively personal style that carries through into superbly prepared cuisine, impeccable service and casually elegant atmosphere. Their award-winning menu of continental dishes includes daily chef's suggestions, local seafood (a must) and "to-die-for" desserts!

DARUMA At Sarasota Quay U.S. 41 and Fruitville Road (941) 951-2440

DaRuMa. Fun, fascinating and delicious. Overlooking the bayfront. Choice of traditional service or Teppan-style cooking at your table by wonderfully dexterous and expertly trained chefs. A wide choice of classic Japanese favorites and innovative combinations. Sauteed shrimp, teriyaki steak, seafood, tempura, sashimi and much more. Sunset specials and children's menu. Sushi bar. Cocktail lounge.

THE CROW'S NEST 1968 Tarpon Center Drive, Venice (941) 484-9551

For memorable and delectable evenings and afternoons on the waterfront, try the Crow's Nest. The seafood is always fresh, the preparation innovative, the wine list extensive and the service is superb. Enjoy a mesmerizing view of the marina and Intracoastal from its delightful dining room. Meet friends in the intimate Tavern for cooling refreshments and a casual menu offered until midnight. THE COLONY RESTAURANT 1620 Gulf of Mexico Drive, Longboat Key (941) 383-5558

Internationally acclaimed cuisine and wines and an unmatched Gulf-front setting have made The Colony Restaurant a very special dining choice for decades. And now our tempting "Minceur" specialties make fine dining healthy, too. We're not just for special occasions. we're for memorable ones. For more casual, moderately priced dining, indoors or under the stars, don't miss our bistro, Windows at The Colony.

HARRY'S CONTINENTAL KITCHENS 525 St. Jude's Drive, Longboat Key (941) 383-0777

Distinctively different dining choices are offered in this coy, Florida-style restaurant and adjacent gourmet shop. Harry's serves Continental classics and inventive seafood, prime veal, poultry and beef dishes, for brunch, lunch and dinner. The gourmet shop offers limitless take-out ideas. Harry's has offered the finest catering, from intimate dinners to large gatherings, since 1979.

OSTERIA 29 1/2 N. Boulevard of Presidents, St. Armands (941) 388-3671

The distinctive flavors and elegant sauces of Northern Italy star at this lovely St. Armands restaurant. Pasta, seafood, veal, chicken and lamb specialties are served with gracious attention amid an intimate atmosphere. Finish with espresso or cappuccino and delicious desserts, and enjoy the singing of our personable and humorous maitre d', a tenor with heart and soul.

The flavors, colors and sounds of Mexico are captured only at Cafe Campestre. Authentic Mexican-Aztec cuisine, including vegetarian specialties. Family-owned and operated for the past 13 years. Featuring a strolling guitarist Fridays and Saturdays. Join us for a taste of Mexico.

3164 Bee Ridge Road, Sarasota (941) 923-5356

The area's only USDA prime beef steakhouse. Outstanding steaks--reasonably priced--are matched by fresh fish and chicken. Winner of several awards. A great bar with the best hamburgers!

4041 Cattlemen Road, Sarasota (941) 378-9699

6781 Manatee Ave. W., Bradenton (941) 792-3000

Authentic Northern Italian cuisine in an intimate and casual atmosphere. Enjoy our soups, fresh salads, homemade pastas and variety of entrees, followed by dessert, espresso or cappuccino. Enjoy live entertainment next door at The Jazz Club.

1551 Main St., Sarasota (941) 365-7380

Voted the Suncoast's #1 seafood restaurant for the past eight years in a row, Shells serves large portions of great-tasting fresh fish, shrimp, crab and shellfish pastas at dockside prices.

7253 S. Tamiami Trail, Sarasota (941) 924-2568

3200 East Bay Drive, Holmes Beach (941) 778-5997

Culinary treasures. Choose from tender steaks, fresh seafood, rotis-serie chicken and duck, and a delectable selection of pastas. Reasonably priced and served in a casual, waterfront setting. Live entertainment for your dancing and listening pleasure in our lounge.

595 Dream Island Road, Longboat Key (941) 383-5565


The most delicious stop on St. Armands Circle, creating legendary breakfasts and delectable lunches and dinners. Situated upstairs, it is renowned for its casual ambience, moderate prices and fabulous cuisine.

St. Armands Circle (upstairs, above Cha Cha Coconuts), Sarasota (941) 388-2222

Pizza, focaccia, stromboli and calzone. all topped and filled with the freshest ingredients and baked in brick ovens. Sarasota's finest selection of homemade breads, many of which you've sampled in Sarasota's finest restaurants.

1703 Main St., Sarasota (941) 366-5570

With its award-winning Chinese cuisine, Mr. Wong's delights Sarasota's most discriminating diners. Featuring Szechuan, Hunan and Cantonese cuisine, wines and spirits.

8330 S. Tamiami Trail, Sarasota (Located in Pellcan Plaza across from Sarasota Square Mall) (941) 966-3689

A delightful selection of sandwiches, cakes and croissants is served with coffee, cappuccino, espresso, hot chocolate, hot tea in a variety of flavors and iced teas. Swiss chocolate and gifts. High-quality Swiss coffee machines.

362-A John Ringling Blvd., St. Armands Circle, Sarasota (941) 364-5897

Authentic Greek restaurant specializing in lamb shanks, moussaka, spanakopita, shish-ke-bobs, gyros, Greek salads, dolmades, leg of lamb, fresh seafood and homemade pizza. Traditional Greek wine and beer. Voted one of Sarasota's "Best of the Best."

1592 Main St., Sarasota (941) 365-2234

Come to Italy. Famous for pizza from its wood-burning oven and its European flair, Primo! is a favorite for homemade Italian cuisine. Specialties include prime veal cuts, steaks, fresh seafood and spectacular desserts. Cocktails and great wine list. Banquet facilities.

8076 N. Tamiami Trail Sarasota (941) 359-3690

A Sarasota tradition for made-from-scratch Amish home cooking. Sarasotans voted Yoder's best place for key lime pie and for meals under $8. Over 25 kinds of homemade pies. Try the new Yoder's Express on Beneva Road for delicious dine-in or take-out.

3434 Bahia Vista, Sarasota (941) 955-7771

6986 Beneva Road S., Sarasota (941) 925-7437

With its renowned singing waitstaff, fabulous parlor shows and delicious family-style meals, Homestyle Harmony is not just a restaurant but an exciting, fun-filled dining and entertainment experience. Memories are made here!

6914 S. Tamiami Trail, Sarasota (941) 923-4663

Come experience Coaster's premier waterfront dining. Enjoy an assortment of fresh seafood, steaks, chicken, pasta dishes and daily specials, while on the patio or inside overlooking the Intracoastal Waterway. Featuring live entertainment and dancing Tues.-Sat.

1500 Stickney Point Road, Sarasota (941) 923-4848

Half Moon Beach Club presents Lido's finest restaurant, where Chef Tom Ardini's seafood, pasta and traditional dishes are served with a Floribbean flair. Entertainment Friday and Saturday. Casual ambience and the friendliest service for breakfast, lunch and dinner.

Half Moon Beach Club, 2050 Ben Franklin Drive, Lido Key (941) 388-3694

A local favorite, Siesta Key's Broken Egg has consistently been voted one of Sarasota's best spots for breakfast. You'll also delight in its fabulous luncheon menu, tantalizing desserts, creative catering services, gift baskets and gourmet shop.

210 Avenida Madera, Siesta Key (941) 346-2750

Voted Sarasota's "Best of the Best" barbecue, with a mouthwatering selection of baby back ribs, chicken, smoked turkey and Bar-B-Q beef and pork, Woody's has a faithful following of Bar-B-Q aficionados. A side of down home friendliness is served with every meal.

5864 Bee Ridge Road, Sarasota (941) 378-9874

Voted Sarasota's best new restaurant, Two Senoritas serves authentic Mexican cuisine, prepared with only the freshest ingredients. Great food, fun people and good times, all in the atmosphere of Mexico and the old Southwest.

1355 Main St., Sarasota (941) 366-1618

5105 14th St. W., Bradenton (941) 739-1449


A favorite among locals since 1967, and a must-see for tourists, Moore's Stone Crab Restaurant serves the freshest and tastiest seafood around. Serving lunch and dinner seven days a week from its beautiful location on Sarasota Bay.

800 Broadway, Longboat (941) 383 1748


The fabulous flavors of Italy are captured at Milano's--one of Sarasota's favorite Italian restaurants. Sample traditional favorites, sensational pasta dishes and great seafood. Also, enjoy live entertainment, dancing and cocktails in our lounge, Cafe Milano's.

3589 Webber St., Sarasota (941) 927-8403


"Come By Land or Sea". Located along the Hyatt Sarasota's Marina, The Boathouse is the place to be for great food and fun people! Dine inside or dockside with the friendliest staff in town.

1000 Boulevard of the Arts, Sarasota (941) 953-1234

By boat, look for mile marker #12.

With seafood flown in daily from New England or caught in Gulf waters off the Captain's boats, this casual restaurant boasts the freshest seafood on Florida's Gulf Coast. Don't miss their seafood market.

8441 N. Tamiami Trail, Sarasota (941) 351-4492

Voted "Best Chinese Restaurant," China Palace delights diners with authentic Chinese cuisine cooked to order with only the freshest ingredients. The celebrated menu includes traditional favorites as well as inspired new dishes and buffet. Delivery and catering.

5131 14th St. W. (US. 41), Bradenton (941) 756-3758

From fresh seafood to delectable steak and poultry dishes, Pompano Cay offers a menu filled with creative cuisine. Experience the award" winning Sunday Champagne Brunch and the restaurant's fabulous waterfront views.

1000 Boulevard d the Arts, Sarasota (941) 953-1234

Experience a fabulous Continental Italian feast, artfully prepared by Piccolo Mondo's renowned Chef Carlo. Entrees are exceptional, and include lombata di vitello, trota ai ferri, pappardella del giorno and vitello valdostana.

3131 Clark Road, Sarasota (941) 925-0226

Saga. authentic Japanese cuisine prepared exactly the way they love it in Japan. Enjoy the entertaining art of Teppan-style cooking at your Hibachi table. Exciting and delicious entrees, sushi and 20 appetizers.

8383 S. Tamiami Trail, Sarasota (941) 924-2800

Overlooking the Gulf of Mexico, the casual Gulf Drive Cafe serves memorable cuisine for breakfast, lunch and dinner. Choose from dinner entrees including fresh grilled salmon, sauteed sea scallops and grouper medallions over penne pasta.

900 Gulf Drive (three blocks north of Cortez Road), Bradenton Beach (941) 778-1919

Amish cooking at its very best. Enjoy hearty meals, delicious home" made pies, tasty soups and sandwiches. Popular dishes, including roasted turkey, meatloaf, roast beef and chicken, have made Sugar & Spice a Sarasota favorite.

1850 S. S. Tamiami Trail, Sarasota (941) 953-3340

Fresh fish is the specialty--grilled, broiled, blackened, deep-fried -- in salads, soups and sandwiches. Great burgers, steaks, ribs and chicken, too. Frozen tropical drinks, live entertainment and dancing under the stars. Indoor or outdoor dining daily, smack dab on the Gulf.

1600 S. Harbor drive, Venice (941) 488-1456

SARASOTA's April "Food and Wine" Issue. Thanks to restaurants like those featured here, Sarasota has come of age as a culinary capital, and SARASOTA Magazine's readers are the city's leading patrons of fine food and wine. Our exciting special issue, published every April, satisfies their hunger for delicious, in-depth food and wine coverage. For information, or to special-order copies, call 366-8225.

Red Lobster

Start with the calamari and save room for the fresh catch at West Palm Beach's Red Lobster ? this West Palm Beach seafood spot has quite the selection. Those watching what they eat can still enjoy Red Lobster's menu, which features a number of healthy and low-fat items. Find the perfect vintage to complement your meal ? this restaurant offers a fine selection of wines, beers, and beyond. Families will feel right at home at this restaurant with its kid-friendly menu and atmosphere. Red Lobster is a local restaurant that accommodates both large and small groups.

Comfort is prioritized at Red Lobster, and guests are encouraged to come as they are. For those in a hurry, the restaurant lets you take your grub to go.

Heading to Red Lobster for a tasty meal? Drive on over and park in a matter of seconds. Red Lobster makes bikers feel at ease with the multiple storage racks outside.

Meals at Red Lobster are moderately priced ? most diners spend about $30 per person. Red Lobster has all the right seafood dishes to keep you and your family satisfied when paying them a visit.


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