Crab Cakes (Recipe #25), Remoulade Sauce (Recipe #26), and Zea Grits (Recipe #27)

Crab Cakes
from Food Network's Paula Deen


1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.


Remoulade Sauce
from Food Network's Emeril Lagasse

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

Zea Grits
from Zea Rotissierie and Grill via Food Network

2 cups water
2 cups heavy cream
1 cup yellow grits
1/2 pound butter
1 tablespoon salt
1 ear grilled corn, kernels removed

Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened. At end, stir in corn.

Burgers with Lemon Aioli (Recipe #19) and Stuffed Peppers (Recipe #20)

We have a bunch of gorgonzola left over from our antipasto platter last week, so I wanted to have grilled blue cheese burgers tonight. While I was playing around on Food Network's website, I came across this recipe. We already have the ground sirloin, but I'd still like to try the lemon aioli to put on top of my burger stuffed with gorgonzola. Ever since I tried the yucca fries with aioli at Fuego in Atlanta, I have been wanting to try to make an aioli myself.

Recipe #19: Lemon Aioli
from Food Network's Emeril Lagasse


3 cloves garlic
1/2 teaspoon salt
2 egg yolks
1 tablespoon freshly squeezed lemon juice
Pinch cayenne
1 cup extra-virgin olive oil

With the back of a knife, mince the garlic, then crush. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl. Whisk the eggs and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies.

Keep refrigerated until ready to use. (Use within 24 hours.)

Yield: about 1 cup

Recipe #20: Stuffed Peppers
from allrecipes.com

2 green bell peppers, halved and seeded
1/4 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 medium tomato - peeled, seeded and chopped
1/4 cup chopped parsley
1/2 cup dried bread crumbs
2 tablespoons white wine
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese


Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 8x11 inch glass baking dish.
In a pot of boiling water, cook the bell peppers for 4 to 5 minutes; until they begin to soften. Remove them from the boiling water and plunge them into a cold bath. Drain well.
In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic in the olive oil for 3 to 5 minutes. Remove the pan from heat and mix in the tomato, parsley, bread crumbs, white wine, and black pepper. Fill the peppers with this mixture and place them into the prepared baking dish. Sprinkle the Parmesan cheese over the peppers.
Bake for 20 minutes. Enjoy!