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GRILLING SALMON
Select fresh fillets of salmon for grilling.
Rinse fillets thoroughly under cool water. Lay them skin side down on a hot grill (thicker pieces toward the middle). Baste soon after with basting sauce (below). Continue to baste throughout cooking time. Fish cooks quickly so do not stray too far. After approximately 4-8 minutes skin will not stick to grill any longer, turn over carefully. This will give your salmon grill marks on the meat side (above). Do NOT leave on grill for any more than a minute in this position. Fish may dry out. Serve soon... although it is delicious cold as well! (So be sure to cook enough for leftovers)
BASTING SAUCE FOR SALMON GRILLING 1/2 stick butter - 1 heaping Tbspn brown sugar 1/2 tspn minced garlic - 2 Tbspn soy sauce 1/2 tspn course black pepper Blend ingredients in a small sauce pan over low heat. Baste salmon fillets 3-4 times.
WORLD'S BEST CRAB CAKES
1# lump crabmeat - 2 egg yolks (lightly beaten) 2 heaping Tbspn Mayonnaise - 2-4 Tbspn butter 1 tspn Worcestershire - 1/2 small onion (grated) 1 1/2 tspn dry mustard powder 1 small jalapeno (seeds removed, sliced thin) 12 Ritz crackers (crumbled) - Salt & Pepper to taste Panko bread crumbs Combine all ingredients, except crackers, and mix gently. Try to leave crabmeat in lumps. Cover and chill in refrigerator for 30 minutes to an hour. Just before cooking, heat 2 Tbspns butter in each of 2 large oven proof skillets skillets on medium high. Remove crab mixture from refrigerator, add crumbled crackers and shape into 8 patties approximately 2 1/2" in diameter, lightly coat with bread crumbs. Sauté 4 cakes each in the skillets until brown on bottom side - about 4 minutes. Turn cakes & place skillets in hot oven at 450° for about 5 minutes. Cakes should be crisp on the outside yet moist on the inside. Serve with Lemon Sauce (below) LEMON SAUCE FOR CRAB CAKES 3/4 c. dry white wine - 3/4 c. chicken broth 1/4 c. fresh lemon juice - 2 tspn cornstarch 1 tspn sugar - 2 tspn butter In a 2-3 qt. saucepan, bring wine & broth to a boil over high heat. Reduce mixture to 3/4 cup (about 6 minutes). Mix together lemon juice, cornstarch & sugar. Slowly stir into broth mixture. Continue to stir until sauce boils. Stir in butter, keep warm until served.
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Ideas and tips for perfect preparation of some of your favorite quality seafood! __________________________________
If live crab are not
available to you, a fresh and cleaned market crab is a fair
trade-off. A store bought crab should have a fresh, sweet smell.
However, nothing is as rewarding as cooking your own. When buying
live crabs, select the ones that are most active. You can keep the
crabs in your refrigerator, unwrapped, for up to 12 hours.
When crabs are cool enough to handle, begin cleaning by pulling off and discarding the triangular shaped flap from the underside. Turn crab over- pulling from the rear, lift top shell up and off Drain and discard liquid from back shell. Scoop soft, golden crab butter and white crab fat from shell, mix with dipping sauce if desired. Break the bony section from the front side of the shell and discard. Rinse back shell well and let drain.
Remove and discard the reddish membrane that covers the center of
the body. Pull off and discard the spongy gills attached to the
body. Rinse body with cool water.
CAITO FISHERIES IS PROUD TO OFFER THE FINEST & FRESHEST SEAFOODS
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FROM LIVE TO CRACKED CRAB
