Staten Island Crab Cakes

These go great with a Remoulade, Tartar or Curry Mayo sauce and lemon. You can also use pink salmon in place of the crab.

1 lb jumbo lump crap meat
1 egg
1/3 c mayonnaise
1-1/2 tsp. spicy mustard
1-1/2 tsp. Tastefully Simple's Garlic Garlic seasoning
2 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 c fresh breadcrumbs from Italian bread
1 Tbsp. chopped fresh parsley
2 Tbsp. butter
1 Tbsp. olive oil

1. Drain the crab meat and pick through it to make sure there are no shells. Dice and set a side.
2. In a small bowl whisk together the egg, mayonnaise, mustard, garlic seasoning, lemon juice, and Worcestershire sauce.
3. Pour the mixture over the crab meat and gently mix until well combined.
4. Add the breadcrumbs and parsley and continue to gently mix until well combined. Don't over do it.
5. Cover and refrigerate for 2 hours.
6. Shape the mixture into about 8 cakes.
7. In skillet, heat butter and olive oil over medium heat.
8. Add the crab cakes when the butter gets frothy.
9. Cook on both sides until golden brown - about 4-5 minutes per side.
10. Serve with lemon wedge and sauce (Remoulade, Tartar, or Curry mayo).

Orange Roughy with Peach Tarragon Salsa

I haven't cooked a lot of fish, so I wanted to experiment a little and expand upon what little I know about preparing it. Michael and I found the original recipe in "Entertaining at Home with America's Top Chefs," which was foreword by Emeril Lagasse.  We made a few changes of our own and, I must say, was quite surprised at how well we both liked it. I was worried that the peach salsa wouldn't taste good, as it does have a strong tarragon taste, but coupled with the fish, the flavors really went well together. We served the fish with steamed asparagus, which added to a great combination of flavors.


2 Orange Roughy fillets
4 white peaches
1 Tbsp minced fresh tarragon leaves
1 lime, juiced
2 tsp cracked black peppercorns
3 Tbsp butter
2 Tbsp vegetable oil
2 medium cloves of garlic, minced
1 shallot, minced
1 egg
Flour, for breading
Italian bread crumbs, for breading

Peach Salsa

1. Cut peaches in half and remove pits.
2. Chop peaches into 1/4" pieces and place in medium bowl.
3. Add tarragon leaves, lime juice, and cracked peppercorns.
4. Lightly toss and set aside.

Orange Roughy

1. Heat oil, butter, and garlic in medium frying pan.
2. Add shallots to pan and saute until tender.
3. Whisk egg in a small to medium bowl.
4. Roll fish in flour.
5. Dip floured fish in egg and then roll fish in Italian bread crumbs.
6. Place fish in pan and cook approximately 4 minutes per side or until desired doneness.
7. Place fish on plate and top with peach salsa.