Recipes

Crab Cake Sandwiches

Crab Cake Sandwiches

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Ingredients

Makes 6 servings / Prep: 20 min., Cook: 6 min. per batch, Chill: 1 hr.

Instructions

  • Combine ¾ cup breadcrumbs, egg, and next 5 ingredients; gently fold in crabmeat.
  • Shape crab mixture into 6 patties; dredge in remaining ½ cup breadcrumbs.
  • Cover and chill 1 hour or overnight.
  • Melt butter in a large nonstick skillet over medium-high heat; cook crab cakes, in batches, 3 minutes on each side or until golden.
  • Drain on paper towels.
  • Serve on buns with tartar sauce and coleslaw.
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Course; Fish / Sandwiches

Caribbean Seafood Wraps

Caribbean seafood wraps with shrimp, fish, mango and fresh vegetables on a rustic wooden table

Caribbean Seafood Wraps

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Ingredients

Makes 8 servings / Prep: 25 min., Cook: 5 min., Chill: 2 hrs.

Instructions

  • Toss avocado with 2 tablespoons lime juice; set aside.
  • Peel shrimp, and devein, if desired.
  • Sauté shrimp, scallops, and garlic in hot oil in a large skillet 5 minutes or until shrimp turn pink; cool.
  • Stir together ½ cup lime juice, honey, and cilantro in a large bowl.
  • Add seafood mixture, black beans, onion, corn, and avocado, tossing to coat.
  • Cover and chill 2 hours.
  • Spoon mixture evenly onto tortillas, and roll up.
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Course; Fish / Wrap’s
Cuisine; Caribbean

Dressed Mini Oyster Po’boys

Dressed Mini Oyster Po’boys

To save time, purchase premade coleslaw.
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Ingredients

Makes 4 to 6 servings / Prep: 30 min., Fry: 4 min. per batch

Instructions

  • Combine cornmeal and 2 tablespoons Creole seasoning.
  • Dredge oysters in cornmeal mixture.
  • Pour oil to a depth of 1 inch into a Dutch oven; heat to 375°.
  • Fry oysters, in 3 batches, 3 to 4 minutes or until golden.
  • Drain oysters on paper towels.
  • Stir together ½ cup mayonnaise, vinegar, and mustard.
  • Stir in cabbage; set slaw aside.
  • Stir together remaining ½ cup mayonnaise, ketchup, and next 3 ingredients in a small bowl.
  • Spread cut sides of French bread rolls with mayonnaise mixture; place oysters and slaw evenly on bottom halves of each roll.
  • Cover with tops.
  • Serve immediately.
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Course; Fish

Shrimp Po’boys

Shrimp Po’boys

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Ingredients

Makes 4 sandwiches / Prep: 35 min., Fry: 2 min. per batch, Bake: 8 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Combine flour, salt, and pepper.
  • Stir together milk and egg until smooth.
  • Toss shrimp in milk mixture; dredge in flour mixture.
  • Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
  • Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
  • Melt butter; add garlic.
  • Spread cut sides of rolls evenly with butter mixture, and place on a large baking sheet.
  • Bake at 450° for 8 minutes.
  • Spread cut sides of rolls evenly with Rémoulade Sauce.
  • Place lettuce and shrimp evenly on bottom halves of rolls; cover with roll tops.
  • Serve immediately.
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Course; Fish / Sandwiches

Baja-Style Fried Catfish Tacos

Baja-Style Fried Catfish Tacos

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Ingredients

Makes 12 tacos / Prep: 20 min., Fry: 6 min. per batch

Instructions

  • Combine flour, salt, pepper, and garlic powder; dredge catfish strips in flour mixture.
  • Pour oil to a depth of ½ inch into a large skillet, and heat to 375°.
  • Fry catfish in hot oil, in batches, 2 to 3 minutes on each side or until lightly browned.
  • Drain catfish on a wire rack over paper towels.
  • Place catfish on warmed tortillas; top with cabbage and Pico de Gallo.
  • Squeeze lime juice over tacos, and drizzle with Creamy Jalapeño-Cilantro Dressing.
  • Serve immediately
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Course; Fish / Taco’s

Pico de Gallo

Pico de Gallo

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Ingredients

Makes 2½ cups / Prep: 20 min.

  • 1 large tomato coarsely chopped
  • ½ large red onion coarsely chopped
  • 1 cup loosely packed fresh cilantro leaves coarsely chopped
  • 1 jalapeño pepper finely chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Stir together all ingredients.
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Course; Sauce

Creamy Jalapeño-Cilantro Dressing

Creamy Jalapeño-Cilantro Dressing

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Ingredients

Makes 1¼ cups / Prep: 10 min.

Instructions

  • Place all ingredients in a blender; blend just until combined.
  • (Dressing should be slightly chunky.
  • ) Cover and chill until ready to serve.
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Course; Dressing

Roast Beef Wraps

Roast Beef Wraps

Mealtime’s a wrap with these easy-to-prepare and easy-to-eat sandwiches.
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Ingredients

  • Makes 8 servings / Prep: 20 min. Chill: 8 hrs.
  • ½ cup sour cream*
  • ½ cup mayonnaise*
  • 1 green onion chopped
  • 2 tablespoons prepared horseradish
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 12-inch flour tortillas
  • 1 pound roast beef cut into 24 thin slices
  • 2 6-ounce packages deli-style sharp Cheddar cheese slices (optional)
  • 2 cups shredded iceberg lettuce

Instructions

  • Stir together first 6 ingredients until blended.
  • Spread evenly on 1 side of each tortilla; top with 3 beef slices and, if desired, 2 cheese slices.
  • Sprinkle each evenly with shredded lettuce.
  • Roll up tortillas tightly; wrap in parchment paper or plastic wrap.
  • Chill 8 hours.

Notes & Wine Advice

For testing purposes only, we used Sargento Deli Style Sharp Cheddar Cheese slices.
To Lighten: Substitute ½ cup light sour cream and ½ cup light mayonnaise.
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Course; Beef / Wrap’s

Beef, Bacon, and Blue Cheese Sandwiches

Beef, Bacon, and Blue Cheese Sandwiches

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Ingredients

Makes 6 servings / Prep: 25 min., Cook: 5 min.

Instructions

  • Combine blue cheese and butter; set aside.
  • Combine cream cheese and next 4 ingredients in a small saucepan; cook, stirring constantly, over low heat until blended.
  • Let cool, and stir in bacon.
  • Spread cream cheese mixture evenly on 1 side of 6 bread slices, and sprinkle with chives.
  • Spread blue cheese mixture evenly on 1 side of remaining bread slices; top evenly with roast beef, tomato slices, and curly endive leaves.
  • Top with other bread slices, cream cheese sides down.
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Course; Bacon / Beef / Cheese