A great Soul Food Recipe for Easy Salmon Croquettes.
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Posts tagged with 'seafood'
California Gumbo
A great Soul Food recipe for California Gumbo.
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Crab Rice
Here’s a great Soul Food Recipe for Crab Rice.
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Deviled Crab Eggs
Ingredients: eggs, backfin or lump crab meat scallions, mayo cayenne pepper Instructions: Boil eggs and cut in half lengthwise. Remove the egg yolks. Mix egg yolk, crab meat, scallions, mayonnaise, cayenne pepper. Chop up real fine. Other seasonings can be added to taste, i.e. dry mustard. Place the mixture into the boiled egg whites.
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Josie’s New Year Blackeyed Pea Gumbo
Ingredients: 1 package of blackeyed peas 2 pounds crab legs 2 pounds shrimp 2 pounds chicken wings 2 pounds beef sausage 1 ham shank Instructions: Soak peas over night beginning New Years eve. On New Years Day fill a large pot half full of cold water and add peas. Cook for approximately 4 hours on medium heat. Add all other ingredients and cook on low/medium another hour. You may add salt and pepper to taste. Note: Served best with some fresh cracklin cornbread.
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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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