Ma What's For Dinner?

How do I get my kids to eat seafood?  I tell them it’s Sponge Bob seafood!  Krabby Patties (otherwise known as I didn’t want to spend money at the store so how can I use up stuff in my pantry like this canned crab meat.)  Viola.  Dinner is served, Spongebob Style…

Serves 4  Prep Time: 10 minutes Cook time: 25 minutes

3 6oz. cans lump crab meat

2 eggs

1 t Worcestershire sauce

1 t Colemans dry mustard

1/4 c mayonnaise

juice of one lemon

1 clove garlic minced

2 T fresh parsley minced

2 T melted butter

1 T old bay seasoning

1  c panko breadcrumbs

S&P

2 T olive oil, divided

1 T butter, divided

Grab a big bowl and combine breadcrumbs, old bay, melted butter, parsley, garlic, lemon juice, mayonnaise, dry mustard, worcestshire sauce, eggs.  Mix well to combine.  Season with S&P.  Open and drain your crab and carefully fold into your mixture trying not to break up crab too much. Form into patties and place on a plate.  Put the plate into your fridge and allow the patties to set for 30 minutes to an hour.

While your patties are finished setting up, preheat your oven to 375 degrees.  Set a large skillet over medium high heat.  Add 1 T olive  and 1/2 T butter to pan and allow to heat up.  Add the patties in batches and allow to brown on each side, about 3-4 minutes.  Replace your oil and butter halfway through if necessary.  Place the browned patties on a cookie sheet and place in oven for 10-15 minutes.  Serve as an appetizer or on top of a salad as a great summertime meal.

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Serves 6  Prep Time: 15 minutes  Cook Time:  15 minutes

3 lbs New England steamer clams, cleaned and rinsed well.  Be sure to discard any open ones that don’t pop shut when you give them a tap.

2 T olive oil

2 shallots, minced

2 garlic cloves, minced

3/4 cup white wine

2 cups water

1 stick butter melted

In a large pot heat olive oil over medium high heat.  Toss in shallots and cook until soft.  Add in garlic and cook for about a minute.  Stir in white wine and allow to reduce for 2-3 minutes.  Pour in clams and toss in the broth.  Pour in water and bring to a boil.  Cover and cook for 10 minutes.  Discard any clams that didn’t open.  Remove clams to a large bowl and reserve cooking liquid to dip (and clean) clams in.  Serve with garlic bread, salad, and drawn butter.

We were in Boston for the holiday weekend and I was dying for some steamed clams. I didn’t get around to getting any so I whipped up a batch myself when we got back home.  They’re so good!

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