A great Soul Food Recipe for Easy Salmon Croquettes.
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Seafood
Crab Rice
Here’s a great Soul Food Recipe for Crab Rice.
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Southern Garlic Catfish
Ingredients: 1-1/2 pounds catfish (fillets) 1 egg garlic salt 1 package of marks fish breading or 1/2 cup of flour and 1/2 cup of corn meal, salt and pepper to taste cayenne Pepper vegetable oil Instructions: Heat skillet and 1 inch of vegetable oil. Wash catfish. Beat egg. Dip catfish in egg. Put garlic salt on both sides of the fillets. Shake on cayenne pepper. Dip in breading-twice. Put fillets in hot oil. Cook until golden brown and tender in the middle. Fry time is usually 8 to 12 minutes. Take fillets out the skillet and set on a paper towel. Optional-sprinkle with Louisiana Hot Sauce®. Note: If you do not like spicy food omit the cayenne pepper. If you like it hot add as much cayenne as you can stand and dip in hot sauce, ketchup, and lemon juice mixed together.
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Nel’s Delicious Dover Sole
Ingredients: 1 lb Dover Sole fillets 1/2 bottle of Lawry’s® Lemon Pepper Marinade salt pepper 1 cup flour 2 tablespoons vegetable oil Instructions: Rinse fish fillets in water and place into deep plate. Pour approximately 1/2 bottle of Lawry’s® (or your favorite lemon pepper) marinade over fish. Marinate fish for about 15 minutes. Next, heat oil in skillet over medium heat. While the oil is warming, add salt and pepper to the flour to taste. Remove fish from marinade and dip in flour. Fry approximately 3 minutes per side or until brown. Turn fish only once to keep it from falling apart. Note: Because the fish fillets are thin, it only takes about 15 minutes for the marinade’s flavor to penetrate. Also, don’t try to fry the fish in butter. It burns too easily. This is delicious!
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Crab Cakes
Ingredients: 1 can Crab Meat (backfin meat works better) 2-3 tablespoons Old Bay® Seasoning 2 tablespoons bread crumbs 1 tablespoon worcestershire sauce 3 tablespoons mayonnaise 1 teaspoon mustard 1 extra large egg (or 2 small eggs) pinch of parsley flakes a little diced green pepper (optional) salt pepper soul food seasoning hot sauce (optional) Instructions: Pick crab shells out of the crab meat. Add all ingredients in a bowl, adding salt, pepper, soul food seasoning and hot sauce as desired. Stir all ingredients together. Divide the mixture into small patties, each about half the size of a hamburger patty. Drop the patties into hot grease and allow to cook until brown on one side then turn over and brown the other. Fry similar to the way Fried Chicken is prepared. Remove from grease and lay the patties on paper towels to absorb the grease.
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Momma’s Fried Catfish
Ingredients: 1 pound of fillet catfish 1 cup of corn meal 1 cup of flour 1 teaspoon of Lawry’s® Seasoned Salt 1 teaspoon of Pepper Instructions: Mix flour, seasoned salt, and corn meal and cover both sides of catfish strips with the dry mixture. Then fry in about a teaspoon of oil in a pan, until both sides are golden brown and the fish is crispy.
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Cyn’s Crabmeat Quiche
Ingredients: 1 lb. blackfin crabmeat 2-3 large eggs 1 teaspoon water 1/4 cup whipping cream 1/4 cup milk 1/2 teaspoon Old Bay Seasoning 1/4 teaspoon white pepper 1/2 teaspoon salt 1/2 cup onion (chopped) 1 teaspoon garlic (minced) 1/2 cup red bell pepper 1 cup grated cheese (combine white and and sharp)* (reserve leftover cheese) 1/4 teaspoon ground red pepper (optional) 2 frozen 9″ pie shells or make your own *Use reserve grated cheese for top of quiche Instructions: Preheat oven to 350. Prick pie shells all over with a fork; bake for 10 mins. Remove from oven and set aside. Let cool. Turn oven down to 325. Mix chopped ingredients and place in each pie shell. Whisk eggs until fluffy; combine milk, cream and seasoning together; add to egg mixture, a little at a time. Whisking after each addition. Pour over ingredients in shells and bake for 40-45 minutes or until a toothpick comes out the center clean. Remove from oven and let stand 15 minutes before serving. Serving suggestion: Serve with a green toss salad. Enjoy!
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Potato and Crabmeat Casserole
Ingredients: 5 medium Potatoes-sliced thinly imitation crabmeat-large package 3 cups shredded cheddar cheese 1 carton heavy whipping cream salt, pepper, nutmeg Instructions: Layer the first three ingredients beginning with the potatoes, then crab meat, then cheese in a large casserole dish, sprinkling a small amount of salt and pepper on each layer of potatoes. Make about 3 layers of each or layer until the first 3 ingredients are gone. Sprinkle top layer with a dash of nutmeg. Pour the heavy cream on, making sure it covers all the layers (you may have to use 2 cartons). Bake covered for 1 hour or until potatoes are tender in a 350 degree-F oven.
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Okra Fish Creole
Ingredients: 1 pound mild white fish fillets 1/2 cup celery 1/2 cup okra 1/2 cup green pepper 1/2 cup onion – sliced 1 8-oz.can tomato sauce 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon oregano 1/4 teaspoon thyme 2 cups rice – cooked Instructions: Bake fish, covered, in 350 degrees pre-heated oven for about 10 minutes. Do not overcook! While fish is baking, combine vegetables, tomato sauce and chili powder in a saucepan and simmer for 10 minutes, adding a little water if necessary. Flake fish with a fork and add to vegetables; add the herbs and return to a simmer. Remove from heat and serve over rice. Serves 4. Note: Preparation: Okra is easy to prepare, it needs no peeling; scrub lightly and slice off the stems for whole use, or you can slice it into rounds. Keep in mind that brass, iron or copper utensils will discolor the okra (but won’t affect the flavor).
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Stuffed Shrimp
Ingredients: 1/2 cup cooking oil 1 pound raw shrimp – chopped salt and pepper to taste 2 cups day old bread,torn up 1 pound white lump crabmeat (preferably back-fin crabmeat) 1 tablespoon chopped parsley 2 eggs, beaten lightly 4 pound large shrimp – jumbo sized onions – add to taste celery – add to taste chopped bell peppers – add to taste 2 cloves garlic – minced Instructions: Chop onions, pepper, celery, and garlic. Sauté in oil until tender. Add chopped raw shrimp, salt and pepper. Cook until the shrimp are done. Toast the day old bread and soak in water to moisten. Squeeze out water and add bread to mixture, a little at a time, mixing well. Add crabmeat and parsley. Let cook for 5 minutes. Set aside to cool. Add raw egg. While the mixture is cooling, peel the shrimp, leaving on the tail shell. Take a small sharp knife and split the shrimp down the back, making sure not to cut completely through the shrimp. Clean all waste material from the inside of the shrimp. Fill the backs of the shrimp with dressing and freeze at this point to ensure the dressing holds together. When ready to cook, dip shrimp in flour, then in beaten egg and milk, and then in flour again. Fry in deep hot oil at 350 degrees. Wait till they all have turned brown prior to removing from oil.
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