Crab Cakes

I love going out to eat. I love it even more when the restaurants post recipes on their website. Cameron Mitchell does just that for all his restaurants. I have had crab cakes at Mitchell's many times and was so excited to see that they posted their recipe. My version turned out great, but I'll still go back to Mitchell's and have the original!

Ingredients

2lb crab

1/2 cup mayonnaise

1 1/2 tsp Worcestershire

2 tsp tabasco

2 tbsp parsley, chopped

2 tbsp scallions, minced

1 1/2 tsp salt

1 tsp pepper

2 eggs

1 cup bread crumbs, unseasoned

1 1/2 tsp lemon juice

Directions

Combine all ingredients except crab and bread crumbs. Add crab and bread crumbs. Pat into cakes. Heat olive oil in a non-stick saute pan. Add crab cakes and sear until golden brown on both sides and cooked through in center.

Shrimp Scampi

Shrimp scampi is one of my favorite seafood dishes and this recipe is super tasty. I served this as an appetizer but it can also go well over pasta. I omitted the wine (I don't like foods cooked in wine, which is odd since I love to drink it!) and the parsley since I was out of it and it turned out great. I found this recipe on my favorite cooking site, The Food Network.















Ingredients
2 tbsp butter
2 tbsp extra virgin olive oil, plus more for drizzling
1 large shallot, diced
5 cloves garlic, sliced
Pinch red pepper flakes
1 lbs shrimp, peeled and deveined
Salt
Pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

Directions
In a large skillet melt butter and olive oil over medium high heat. Saute the shallots, garlic and red pepper flakes until the shallots are translucent, about 4 minutes. Season the shrimp with salt and pepper. Add to the pan and cook until they have turned pink, about 3 minutes. Remove the shrimp from the pan. Seat aside and keep warm. Add wine and lemon juice and bring to a boil. Return the shrimp to the pan along with the parsley. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve.