Crab Cakes:
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 3 tablespoons light mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 2 egg whites, lightly beaten
- 1 pound lump crabmeat, drained and shell pieces removed
- 3/4 cup panko or Italian breadcrumbs
2) Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. If using panko, place 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko. This step isn't necessary if using the Italian breadcrumbs (which is what I used).
3) Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. if desired. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
Roasted Lemon Chive Vegetables:
* The vegetables you use can vary depending on what you are in the mood for. The key is to have them all cut so that they will cook evenly. I usually rely on zucchini, squash, carrots, yellow onion and and potatoes. This go around I left out the carrots. I also peeled the vegetables this go around.
- 1 zucchini, 1 squash, 1-2 potatoes, half an onion (all chopped evenly in size)
- 2 tablespoons chopped fresh chives
- Juice of 1 lemon
- Olive oil, salt and pepper
2) Bake at 375 for approximately 30 minutes. Juice the vegetables with the other half of lemon and sprinkle with the fresh chives. Bake for another 5 minutes or so.
Lobster Tail:
This is Nick's specialty so I'm going to take my best guess at how he provides these :) He cracks the top of the shell all the way down and separates the lobster tails (fresh from the grocery store) from their shells. He then tops the lobster tail with a little butter, lemon pepper seasoning, and garlic powder. He then broils the lobster tails in a baking dish until the meat has pulled away from the shell and they become a red color. They should be tender to the touch, and not slimy. SO GOOD. We served all of the above with remoulade sauce. I cheated and used a bottled brand I love (Louisiana Fish Fry Products).
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