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Chef2Chef Recipe Club - Volume 3 Issue 086 - October 28, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Welcome to another week of recipes. I'd like to introduce you to my friend Lee Lippert. Lee was a professional chef at of one of Northern Illinois' most popular steak and seafood houses for years. Lee started a company called SeafoodByNet.com some time back and has since retired from the professional kitchen. He sells the same superior quality steaks and seafood as those used in the finest restaurants, online. He handpicks each and every product he sells daily. Orders are then packaged using the finest in insulated technology; your frozen product arrives frozen and your fresh products arrive in pristine condition at 36 degrees. Lee says "The only way to get fresher product is to catch it yourself!" This week Chef Lee will share some of his treasured seafood and fish recipes with us. Each day will feature a different theme. Today he has some wonderful crab recipes for us. We'll cover shrimp, lobster, clams and a variety of fish throughout the week. -------------------------------------------------- Crabmeat Patties Makes 4 servings Ingredients: About 20 saltine crackers 2 pounds crabmeat 4 teaspoons Worcestershire 1/8 teaspoon liquid hot pepper seasoning 3 tablespoons chopped parsley 1 1/2 teaspoon prepared mustard 3 tablespoons mayonnaise 1 egg 3 tablespoons butter or margarine Chopped parsley Lemon wedges Preparation: Finely crumble crackers into a bowl; you should have 1-cup crumbs. Flake crabmeat into bowl with crumbs. Add Worcestershire, hot pepper seasoning, parsley, mustard, and mayonnaise. Mix until blended. Add egg and stir until mixture is well blended. Shape crab mixture into 8 patties. In a frying pan, melt 2 tablespoons of the butter over medium heat. Cook patties until browned (about 3 minutes), add remaining 1 tablespoon butter, turn patties and cook until browned. Sprinkle patties with chopped parsley, serve with lemon wedges. -------------------------------------------------- Seafood By Net offers the largest selection of fresh and frozen seafood to professional as well as home cooks at the lowest prices found on the net. Fast overnight shipping on fresh and frozen seafood hand selected daily to insure only the highest quality fresh seafood from around the world. No hype just the highest quality beef and seafood at the lowest price! Remember the bitterness of poor quality remains long after the sweetness of a "cheap" price is forgotten. Visit us online at SeafoodByNet.com and receive $5 off your order by placing chef2chef in coupon area. http://html.chef2chef.net/goto.php?id=164 -------------------------------------------------- Crab and Applewood Salmon Ravioli Serves 4 Make with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute. Ingredients: 3 ounces skinless Applewood smoked salmon fillet. 3 tablespoons chilled whipping cream 1 tablespoon egg white 4 ounces fresh crabmeat 1 green onion, chopped 1/2 celery stalk, finely diced 2 teaspoons chopped fresh cilantro 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon pepper 32 gyoza (potsticker) wrappers* Vinaigrette 1 cup olive oil 1/4 cup white wine vinegar 1/4 cup fresh lemon juice 2 tomatoes, peeled, seeded, diced 3 ounces snow peas, cut into strips 1 celery stalk, cut into strips 3 tablespoons minced fresh chives *Available at Asian markets and in the refrigerated section of many supermarkets. Preparation: Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white, puree. Transfer to bowl. Mix in crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.) Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil. Meanwhile Prepare Vinaigrette: Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery, stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette. -------------------------------------------------- Recipe Club, It's the last week of the month and your last chance to register to win all kinds of great prizes in October. Could you use a new $160 Cutting Board from Kentucky Virtual or a trip to Hawaii? Would you like a great selection of Gourmet Beef Jerky coming to your door for the next 6 months or a Chip and Dip Serving Bowl and a collection of great Salsas? Of course you could! Visit our Sweepstakes Page and Register to WIN! http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Hot Crab Dip Makes 4 cups Ingredients: 1/2 pound (8 ounces) regular crabmeat 1 package (8 ounces) cream cheese, softened 1/2 cup sour cream 2 tablespoons salad dressing or mayonnaise 1 tablespoon lemon juice 1-1/4 teaspoons Worcestershire sauce 1/2 teaspoon dry mustard 1 tablespoon milk 1/4 cup cheddar cheese, grated Pinch garlic salt Paprika, for garnish Preparation: Place cleaned crabmeat in a small bowl and make sure there are no traces of cartilage. In a large bowl, add cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt - mix until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture. Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Fahrenheit until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. -------------------------------------------------- Attention Culinary and Hospitality Industry Professionals. Sign up for your FREE subscription to Food Arts Magazine at Chef2Chef.net. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Shopping Lists: Saltine crackers 2 pounds crabmeat Worcestershire Liquid hot pepper seasoning Parsley Prepared mustard Mayonnaise 1 egg Butter or margarine Chopped parsley Lemon wedges 3 ounces skinless Applewood smoked salmon fillet. Chilled whipping cream 1 egg 4 ounces fresh crabmeat 1 green onion 1/2 celery stalk Fresh cilantro Fresh lemon juice Salt Pepper 32 gyoza (potsticker) wrappers* Olive oil White wine vinegar Lemon juice 2 tomatoes 3 ounces snow peas 1 celery stalk Fresh chives 1/2 pound (8 ounces) regular crabmeat 1 package (8 ounces) cream cheese Sour cream Salad dressing or mayonnaise Lemon juice Worcestershire sauce Dry mustard Milk Cheddar cheese Garlic salt Paprika -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |