Post by BBQ Butcher on May 18, 2006 8:27:45 GMT -5
Crabcakes, Shrimp, Marinated Asparagus, Italian Sausage stuffed Portabello Mushrooms.
Rumrunner's Crab Cakes
1 lb Crab Meat (I used "lump")
¼ cup mayonaise
1 TBS freshly minced Parsley
½ (+ or - to taste) Cajun or creole seasoning (I used Chef Wil's G'rilla Shaka)
½ to 1 cup Panko Bread Crumbs (adjust as you are mixing)
2 eggs lightly beaten
Butter or oil, to fry in
Gently mix all ingredients, except for the butter/oil. Shape into 8-10 small patty's or 6 good sized ones, your choice. Heat the butter/oil in a skillet; saute cakes until browned on both sides, approx 6 minutes a side.
Stuffed Portabello Mushrooms
Normally I stuff them with crab meat and cream cheese, however a little diversion this time.
¼-½ lb of bulk Italian Sausage
2 large Portabello Mushrooms, stems and gills removed
1 cup bread stuffing (I used Stove Top's Homestyle Herb)
2 slices Provolone Cheese (or your favorite)
Olive oil
Kosher salt
Paprika
Brown the sausage in a pan, crumbling and drain well. Prepare the stuffing as directed on box. Mix the sausage and the stuffing. Sprinkle some Olive oil and salt into the mushroom caps; stuff with sausage mixture. Place into a medium-hot grill, or oven, and cook for approx 15 minutes or until stuffing is hot; place a slice of cheese on each mushroom and dust with Paprika (I prefer 'smoked' Paprika). Pull from the grill when cheese is melted.
Marinated Grilled Asparagus
1 bunch fresh Asparagus
½ cup, + or -, bottled Zesty Italian Dressing
wooden skewers
Wash and rinse asparagus; break off the big end by about 1 inch. Marinate in a plastic bag with dressing for 4-6 hours. Draiin and put 5-6 pieces of asparagus on a skewer, creating a 'mini' raft. Place on a medium hot grill until just browned on each side. Do NOT over cook.