Our Maryland Crab Cakes II recipe is from the American Heritage Cookbook published in 1964. The primary difference between this version and others is that bread is used as the filler rather than bread crumbs and egg whites are beaten and folded in making a lighter crab cake. No mayonnaise is used in this recipe but the bread is soaked in olive oil. To update the recipe you could cut back ...
Fresh steamed lobster is topped with a fresh lemon sauce along with a mixture of broad beans, celery and tarragon and Castello® aged Harvarti cheese. Serve with a glass of crisp white wine.
Gingered Ahi tuna tartar on wonton chip rounds with lemongrass aioli.
This is a delicious recipe for Bacalao, also known as Cod fish. The Bacalao is bought in the form of salt-dried fillets and therefore must be soaked in water for a couple of days before cooking. Mexicans eat this dish on special occasions such as X-mas and New Years' Eve.
This latest addition to our crab cake recipe collection is spiced up with Colman's mustard and served with a Lemon Garlic Aioli. We like this recipe because it uses a minimal amount of filler (three tablespoons crushed saltines) and only 1/4 cup of mayonnaise.