Cook Time: 12 minutes Yield: 4 Servings

Ingredients

Lemon Dill Sauce:

• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons chopped fresh dill leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced

Crab Cakes:

• 3 tablespoons butter
• 1 green onion, finely chopped
• 2 tablespoons finely chopped red bell pepper
• 1 garlic clove, minced
• 3 tablespoons heavy cream
• 1 tablespoon Dijon mustard
• 1 egg
• 1/2 teaspoon minced fresh parsley
• Cayenne pepper
• 1 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 pound white or claw crabmeat, picked free of any bits of shell
• 2 tablespoons vegetable oil

Directions

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake

Via The Food Network

I went to this soulfood restaurant in New Jersey called “Deltas” for a friends birthday and had such an amazing experience. A co-worker of mine has been there plenty of times before and so he told me his favorites. I ended up ordering the Jambalaya Grits and Fried Catfish. I can’t even describe the taste, it was ridiculously good! I never tried to make the meal myself because I never looked for the recipe until now. I’m definitely going to try it soon. Here is Emerile Lagasse’s recipe for Jambalaya Grits. I’m sure you won’t be disappointed.

Ingredients

Directions1. In a large, heavy pot, heat the olive oil over medium high heat. Add the onions, bell pepper, celery, salt, black pepper, and cayenne.2. Cook, stirring, until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and ham and continue to cook, stirring occasionally for 2 minutes.3. Add the garlic and tomato and cook for 2 minutes. Add the milk and bring to a boil. Reduce the heat to medium and stir in the grits.4. Stir for 2 minutes, then add the shrimp. Cook, stirring until grits are tender and creamy, 7 to 8 minutes.5. Stir in the green onions, then add the cheese and stir until it is completely melted, about 30 seconds. Serve hot right form the pot.Recipes copyright ©1999 Emeril Lagasse.

Cook time: 10 minutes Level: Easy

Ingredients

• 2 tablespoons oil
• 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1/8 teaspoon dried hot red-pepper flakes, or more to taste
• 3/4 cup dry white wine
• 1/4 cup finely chopped fresh basil leaves
• 1 1/2 cups grape tomatoes, halved
• Salt and freshly ground black pepper

Directions

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Via Food Network: Healthy Eating

Prep Time: 20 min Cook Time: 10 min Servings: 4

Ingredients:

• 1 flank steak (1 to 1-1/2 pounds)
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 3 tablespoons Worcestershire sauce
• 2 garlic cloves, finely chopped
• 2 teaspoons Dijon mustard
• 2 Kirby cucumbers, sliced into thin half-moons
• 1 yellow bell pepper, sliced into thin strips
• One 10-ounce box frozen corn kernels, thawed
• Chopped mint leaves
• 8 ounces mixed salad greens

Directions:

1. Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.
2. In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.
3. In a large bowl, combine the cucumber, bell pepper and corn.
4. When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.
5. Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables.

Source: www.rachelraymag.com