We had these at Bonefish Grill. They are a great app. Since then, I have been trying many recipes looking for one that tastes close. This is the best that I have found. Sometimes I fix these and just serve with a salad for lunch - very delicious!
This is another recipe from my mother in law. I do love a recipe that has wine as an ingredient. You just have to have a glass after you open the bottle right? It's like that saying "I love cooking with wine. Sometimes I even put it in my food."
I love to camp and fish in the Rocky Mountains of Colorado. This is a very easy camp side fish recipe or can be prepared after you get home. You can also adapt this for the oven and for any other type of fish. Add or subtract ingredients for your own tastes. I have also used sunflower seeds and raisins for something different. My family loves this fish over a campfire. Clean up is
This is a recipe I found in GULLAH HOME COOKING, THE DAUFUSKIE WAY by Sallie Ann Robinson, foreword by Pat Conroy.
Those of you who live in the Low Country of South Carolina know that there is a Dausfuskie Island. Pat Conroy wrote about this island in a book called,"The Water is Wide." It was also made into a movie.
This recipe is bascially crab fried rice without the eggs or carrots and peas that you find in some fried rice. I haven't tried it yet, but when I do, I think I'll add the carrots and peas for color and more crab meat,because I like lots of meat.
Note: I think that leftover rice will work.
This recipe of Crab Louis comes from Legal Seafood. This is not only a delicious way to serve crab, but also a very simple way to serve it. Be sure to squeeze the lemon juice over the avocado to keep it from darkening.
This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.