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From the galley

Crab Cake Bites

Parmesan-Crusted Crab Cake Bites
12 servings. Hands-on time, 18 minutes. Total time, 48 minutes.
6 oz. fresh lump crabmeat, drained (I used Bay Beyond Backfin Lump Crabmeat)
2 (3 oz.) package cream cheese, softened
2/3 cup grated Parmesan cheese, divided
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
¾ tsp. Old Bay seasoning (I used Cheasapeake Bay seasoning)
½ tsp. lemon zest
1 egg yolk
1 ½ Tbsp. chopped fresh parsley
1 ¼ cup Japanese breadcrumbs (panko)
¼ cup butter, melted
Chive Aioli

Preheat oven to 350 degrees. Generously grease 2 (12-cup) miniature muffin pans. (I used a 24 cup mini muffin pan). Pick crabmeat, removing any bits of shell.
Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients, stir until smooth. Fold in crabmeat and parsley.

Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened.
Spoon 1 Tbsp. breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 Tbsp. crab mixture into each crust.

Bake at 350 degrees for 25 minutes or until golden brown.
Cool in pans 5 minutes. Run a knife around edges of crab cakes to loosen, gently lift cakes from pan. Serve warm or at room temperature topped with Chive Aioli.

Chive Aioli
Makes ½ cup. Prepare up to a day in advance, cover & chill.
½ cup mayonnaise
1 Tbsp. chopped fresh chives
1 tsp. Dijon mustard
1 garlic clove, pressed.
Combine all ingredients in a small bowl. Cover & chill.

Recipes from Our Boat House to yours. From the galley, coastal recipes for your coastal lifestyle.

Recipe Credit:

Crab Cake Bites by Home Is Where The Boat Is

Grouper finger recipe

Ingredients

Vegetable oil, for frying
1 1/2 cups all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons dried dill
1 teaspoon salt
1/3 teaspoon ground mustard
1 1/4 cups buttermilk
4 grouper fillets, cut into 2-inch strips (about 1 1/2 pounds)
Yummy Sauce, recipe follows

Yummy Sauce:

1/2 cup mayonnaise
1/2 cup grated onion
1/2 cup dill relish
1/2 teaspoon dried dill
Squeeze lemon juice
Salt and ground pepper

Directions

In a large Dutch oven, pour the oil to a depth of 3 inches; heat the oil until a thermometer reads 350 degrees F. 

In a shallow dish, combine the flour, cornstarch, dill, salt and mustard. 

In a separate shallow dish, pour in the buttermilk. Dredge the grouper strips in the flour mixture. Dip in the buttermilk, and dredge in the flour mixture again to coat. 

Fry the grouper fingers, in batches, until golden brown, 4 to 5 minutes. Drain on some paper towels. Serve immediately with the Yummy Sauce.

Yummy Sauce:

In a small bowl, combine the mayonnaise, onions, relish and dill. Season with lemon juice, salt and pepper. Cover and chill. 

A yummy coastal recipe for grouper fingers. Coastal recipes for a little salty living.

RECIPE CREDIT: 

Grouper Fingers

Smoke Tuna Dip Recipe

Ingredients

1 small can albacore tuna, drained well
1 8 oz. package of cream cheese, softened slightly
1 1/2 teaspoons liquid smoke
1 teaspoon worcestershire
scant 1/2 teaspoon garlic powder
scant 1/2 teaspoon salt
dash or two of pepper sauce (like tabasco)
paprika or smoked paprika (optional)

Directions:

Blend all ingredients together well using a stand mixer or hand mixer. Taste, and adjust seasonings to your liking. Be careful adding more liquid smoke, a little goes a long way! When ready to serve, try adding a light sprinkling of paprika over the top for decoration. Serve with crackers or pita chips.

One of the best fish dip recipes we have ever tasted! A must make coastal recipe to spice up life at the dining table.

RECIPE CREDIT:

Smoked Tuna Dip

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