Bonefish Grill Knock Off Crab Cakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 20:27-31

[27] Then he said to Thomas, “Put your finger here, and see my hands; and put out your hand, and place it in my side. Do not disbelieve, but believe.” [28] Thomas answered him, “My Lord and my God!” [29] Jesus said to him, “Have you believed because you have seen me? Blessed are those who have not seen and yet have believed.”

[30] Now Jesus did many other signs in the presence of the disciples, which are not written in this book; [31] but these are written so that you may believe that Jesus is the Christ, the Son of God, and that by believing you may have life in his name.

This recipe has been a long time coming!!

Makes 6-7 cakes depending on size of cake

Serve with lemon and remoulade sauce

*

Easy Remoulade Sauce 

1/3 c Sweet chili Thai sauce 

1/2 c Mayo 

Squeeze of lemon juice

Whisk 

Crab 

1 lb jumbo lump crab meat(Costco) $29

Drain rinse in cold water

Cover with cold water for 10 minutes and drain

Cover with cold water again and add lemon slice, let sit 10 minutes 

Drain and mash water out

Pick over to remove any shell

Set aside over strainer to continue to drain

Veggies

1/4 c diced green tops

1/4 c diced red baby bell pepper

Flavor ingredients 

1 t Worcestershire sauce

1 t Old Bay seasoning 

1 egg 

1/4 c Dukes Mayo

1 t full fat sour cream

1 t fresh lemon juice

1 t Dijon 

1 t Kosher salt

1/2 t Smoked paprika 

1 t cayenne pepper

1 t dried parsley 

Binder

1/4 c crushed Ritz crackers

2 T panko

More panko to roll cakes in

Take flavor ingredients and add to large bowl

Mix

Add veggies

Add binder ingredients 

Mix

Fold in crab

Pat into desired size cake

Roll in panko bread crumbs

Place on parchment and put in freezer for an hour

Fry in hot clarified butter/olive oil mixture ( just to cover bottom of large non stick skillet)

Fry 5-6 minutes each side until golden brown

Do not flip first side until the total time has completed 

You can peek by lifting edge up with fish spatula 

Drain on rack to insure crispness 

Lobster Ravioli with White Wine Shallot Lemon Cream

By the word of the LORD the heavens were made, and by the breath of his mouth all their host.  - Psalm 33:6

12 Blessed is the nation whose God is the LORD, the people whom he has chosen as his heritage! 

13 The LORD looks down from heaven; he sees all the children of man; 

14 from where he sits enthroned he looks out on all the inhabitants of the earth, 

15 he who fashions the hearts of them all and observes all their deeds. 

16 The king is not saved by his great army; a warrior is not delivered by his great strength. 

17 The war horse is a false hope for salvation, and by its great might it cannot rescue. 

18 Behold, the eye of the LORD is on those who fear him, on those who hope in his steadfast love, 

19 that he may deliver their soul from death and keep them alive in famine. 

20 Our soul waits for the LORD; he is our help and our shield.  - Psalm 33:12-20

1/4 c White Wine, I used Sauvignon Blanc 

2 T Butter

1 Shallots, diced 

1 T roasted Garlic 

1/8 c Italian Cheese blend, this cheese blend is sharp 

1/4 c Heavy Cream

1/4 c Half and half

1/2 of a lemon, juiced

3 T Mascarpone 

1/2 t - 1 t of Sugar, add 1/2 t then taste, cream should be balanced not sweet 

1 t Parsley

Lobster ravioli ( I got mine at Trader Joe's, Costco also has them) cook according to directions, set aside 

* don't overcook, ravioli will pop and the filling will come out

To make sauce, melt butter on medium heat, add shallots and garlic, sauté. After 2 minutes add the wine and cook 2 minutes. Now add the lemon juice, creams, cheese, the mascarpone, sugar and parsley.

The sugar is just to balance the flavor. 

Sauce is not sweet.

Spoon over ravioli and enjoy!

Baked Lobster Kale Artichoke Dip

He heals the brokenhearted and binds up their wounds.  - Psalm 147:3

4 oz. room temp cream cheese

1/4 c sour cream

1/4 c mayo

1 T Worcestershire sauce

1/2 of the juice of a lemon 

6 oz. lobster pieces( you can also use crab or shrimp)

6 oz. artichoke hearts

1 c kale

1 red onion

1 c  fontina cheese, divide into 1/2 c 

1/2 c  Mozzarella 

Cracked black pepper

Sauté the onions, lobster, kale and artichoke hearts in oil.

Add the lemon juice, pepper and Worcestershire sauce 

Mix cream cheese, mayo, and sour cream.

Add the mozzarella and 1/2 of the fontina then combine the veggie lobster mixture.

Place in small cast iron skillet and top with remaining fontina.

Imperial Lobster Stuffed Shrimp Knock Off Bonefish Grill

Rev.3:19

Those whom I love, I reprove and discipline, so be zealous and repent.

Langostino Lobster, you can get this at Publix, frozen and fully cooked

25 jumbo Shrimp, frozen and cooked

1 Shallot, diced

1/8 c Mayo

1 T Butter

1/8 t Worcestershire 

1/4 c Limoncello 

1/8 t Smoked paprika

1/8 t Turmeric 

1/8 t Dijon 

1/8 t Ancho chili powder

1/4 c Heavy cream

1/8 t Sriracha 

Fresh parsley

1/4 c Panko

Thaw shrimp and lobster.

I just put the shrimp on a plate and by the time I finished the stuffing it was thawed.

Leave tails on and carefully slit back being careful not to cut through.

Place lobster bag in cold water to thaw. 

Sauté shallot in butter until tender, add Limoncello sautéing 1 minute, then add all the dry seasonings, then the wet ingredients ending with parsley. Sauté until incorporated and reduced by half.

Remove from heat. 

Add Panko. 

The stuffing needs to be thick.

After they are stuffed, place in a small casserole, spritz with olive oil and sprinkle with a little panko. 

They need to stand with the filling side up, side by side.

You can wedge them with foil. 

These are the bomb!!

Bonefish Grill Crab Cakes Knock Off

MONDAY, SEPTEMBER 17, 2012 

2 Sam.14:14

We must all die; we are like water spilled on the ground, which cannot be gathered up again. But God will not take away life, and he devises means so that the banished one will not remain an outcast.

1 large egg
1/4 cup mayonnaise
1 t each: sour cream, lemon juice, Dijon mustard, kosher salt 2 t each: chopped fresh parsley, cayenne pepper
1/4 t smoked paprika
1/4 cup panko crumbs
2 T diced red peppers
1 pound lump crab meat, drained
Additional panko crumbs for patties
Clarified butter for cooking (found at Earth Fare)
Wasabi herb sauce *
Thai sarachi (Asian hot sauce)

1. In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in panko crumbs, red peppers and crab. Form 3-ounce patties by hand and coat with additional panko crumbs for crispness. Put on parchment paper-lined baking tray. Refrigerate 2 hours

2. Heat oven to 350 F. Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Put cakes in oven 5 minutes.
3. Lay cake in center of plate. Squeeze wasabi sauce on both sides. Add Thai sarachi (Asian hot sauce). Garnish with lemon.

*How to make wasabi herb sauce: 

In food processor, puree:

4 tablespoons olive oil
1/4 cup each minced celery and chopped green onions
1 bunch chopped parsley (no stems)
Transfer mixture to bowl.
Stir in:
2 t Dijon mustard,
2 t wasabi powder,
1 T lemon juice,
1 cup mayonnaise
1/4 cup olive oil
1 t each dry mustard, chopped garlic and anchovy paste
Return mixture to food processor and process on low speed 1 minute to mix. Pour sauce into squeeze bottle. Refrigerate until ready to use. 

Bonefish Grill Crab Cakes Knock Off

                                                                                                       




2Sam.14:14 
We must all die; we are like water spilled on the ground, which cannot be gathered up again. But God will not take away life, and he devises means so that the banished one will not remain an outcast.

1 large egg
1/4 cup mayonnaise
1 t each: sour cream, lemon juice, Dijon mustard, kosher salt
2 t each: chopped fresh parsley, cayenne pepper
1/4 t smoked paprika
1/4 cup panko crumbs
2 T diced red peppers
1 pound lump crab meat, drained
Additional panko crumbs for patties
Clarified butter for cooking (found at Earth Fare)
Wasabi herb sauce *
Thai sarachi (Asian hot sauce)

1. In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in panko crumbs, red peppers and crab. Form 3-ounce patties by hand and coat with additional panko crumbs for crispness. Put on parchment paper-lined baking tray. Refrigerate 2 hours
2. Heat oven to 350 F. Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Put cakes in oven 5 minutes.
3. Lay cake in center of plate. Squeeze wasabi sauce on both sides. Add Thai sarachi (Asian hot sauce). Garnish with lemon.

*How to make wasabi herb sauce:
In food processor, puree:
4 tablespoons olive oil
1/4 cup each minced celery and chopped green onions
1 bunch chopped parsley (no stems)
Transfer mixture to bowl.
Stir in:
2 t Dijon mustard,
2 t wasabi powder,
1 T lemon juice,
1 cup mayonnaise
1/4 cup olive oil
1 t each dry mustard, chopped garlic and anchovy paste
Return mixture to food processor and process on low speed 1 minute to mix. Pour sauce into squeeze bottle. Refrigerate until ready to use.

Lobster Rangoon

                                                                                              

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1Cor.5:5 you are to deliver this man to Satan for the destruction of the flesh, so that his spirit may be saved in the day of the Lord

2 (8 ounce) packages cream cheese

1 bunch green onion, green tops only, chopped

2 T lemon juice

1 t Worcestershire sauce

½ t smoky hot sauce

½ t sugar

1 T minced garlic and a splash of the juice from jar

8 oz. lobsters or 8 oz. imitation lobster meat, finely chopped

30 won ton wrappers

1 egg, mixed with 2 T water

Canola oil, to deep fry won tons

Chinese duck sauce or plum sauce, for dipping

Put your cream cheese in a glass dish and microwave for 45 seconds.

Add your green onions, and add to cream cheese.

Add your lemon, hot sauce, Worcestershire, sugar, garlic and garlic juice, and mix well.

Chop your lobster finely, or use the blender. Add to cream cheese mixture, and mix in well.

Put 30 won ton wrappers onto a lg. flat baking pan, I used a cookie sheet.

Place a teaspoonful of mixture into the center of each won ton wrapper.

Mix the egg and 2 T. of water together well. With 2 fingers, dip into the egg wash then rub around the edge of each won ton.

Seal tightly and press out air.

When all 30 won tons are done, put in the refrigerator for at least 2 hours.

When ready to deep fry, heat your oil to 350 degrees F.

Turn on your oven to 200.

Drop 6 won tons in at a time and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.