Ingredients:
24 large shrimp, cooked
1/2 cup fresh lime juice
1 large tomato, diced
1 medium onion, diced
1 jalapeno pepper, diced
2 tablespoons cilantro
2 tablespoons ketchup
6 drops hot sauce
Directions:
Remove shells from shrimp. Gently combine everything together and chill. May be chilled up to 3 hours, but take care since the acidity of the lime juice can cause the shrimp to become “overcooked” after extended periods of time.
Divide into 4 servings as an appetizer or into 2 servings for a light meal. For extra flair, serve in martini or parfait glasses or brightly colored dishes. Garnish w/ tortilla chips, avocado slices, and/or lettuce.
Note: sea scallops may be substituted for the shrimp or a mix of both can be used. You can add more or less tomato, onion, and/or cilantro, depending on your tastes.
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Wednesday, October 04, 2006
Friday, March 11, 2005
Mini Maryland Crab Cakes
Ingredients:
1 pound jumbo lump crabmeat
2/3 cup dry plain breadcrumbs
2 tsp Old Bay seasoning
1/3 cup finely diced red bell pepper
1/4 cup finely sliced scallion, cut on diagonal
1/4 cup finely chopped parsley
fresh ground black pepper
2 Tbsp mayonnaise
1 egg plus 1 egg white
peanut oil or canola oil for frying
tartar sauce (optional)
lemon wedges
Directions:
In a large bowl, break out crabmeat into slightly small pieces, picking through mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley, and black pepper. Add to crab, toss in mayonnaise, egg and egg white. Blend gently just until combined (do not over mix!) and form into 12-15 small patties. Flatten patties, cover with plastic wrap and refrigerate at least 30 minutes (they can be prepared as early as the night before). Heat 1/2” oil in a heavy skillet over medium heat and fry for 2-3 minutes on each side, turning gently, until golden brown. Serve with tartar sauce, if desired, and lemon wedges. Makes 12-15.
- I made these for Christmas Eve appetizers and again last night. They were a hit both times. Last night I halved the recipe and omitted the egg white.
1 pound jumbo lump crabmeat
2/3 cup dry plain breadcrumbs
2 tsp Old Bay seasoning
1/3 cup finely diced red bell pepper
1/4 cup finely sliced scallion, cut on diagonal
1/4 cup finely chopped parsley
fresh ground black pepper
2 Tbsp mayonnaise
1 egg plus 1 egg white
peanut oil or canola oil for frying
tartar sauce (optional)
lemon wedges
Directions:
In a large bowl, break out crabmeat into slightly small pieces, picking through mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley, and black pepper. Add to crab, toss in mayonnaise, egg and egg white. Blend gently just until combined (do not over mix!) and form into 12-15 small patties. Flatten patties, cover with plastic wrap and refrigerate at least 30 minutes (they can be prepared as early as the night before). Heat 1/2” oil in a heavy skillet over medium heat and fry for 2-3 minutes on each side, turning gently, until golden brown. Serve with tartar sauce, if desired, and lemon wedges. Makes 12-15.
- I made these for Christmas Eve appetizers and again last night. They were a hit both times. Last night I halved the recipe and omitted the egg white.
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