Stone Crab Cake Recipe From Joe's Crab Shack

This is not my own recipe, unlike the others on this site. Here in Florida stone crabs are very popular, especially this time of year.

Stone crab season officially opened this week - market and restaurants have fresh claws and specials. So why not give it a try? While you can "catch" them yourself, it is much easier to buy them, the claws are very hard to crack open - let someone else do the work!

This recipe from Joe's Crab Shack is easy (despite the long ingredient list), and fresh stone crab is plentiful right now at your local seafood market (we like Surf & Turf market in Belleair Bluffs).

Joe’s Crab Cakes with Green Tomato Caper Remoulade

Makes six 4-oz. crab cakes

4 oz. jumbo lump crab meat
4 oz. lump crab meat
4 oz. (½ cup) mayonnaise
½ tsp. Joe’s Mustard Sauce (see below)
½ tsp. scallions, chopped
¼ tsp. garlic, chopped
½ tsp. shallots, chopped
Dash Tabasco sauce
½ tsp. lemon juice
2 egg yolks, 1 each
1 tbsp. Panko Bread Crumbs
Pinch kosher salt
Pinch ground pepper
Pinch Old Bay seasoning
Pinch garlic powder
Pinch onion powder

Green Tomato Caper Remoulade

4 oz. mayonnaise
½ tbsp. green tomatoes, diced
¼ tsp. sugar
1 tsp. capers
1 tsp. cilantro, chopped
1 tsp. shallots, chopped
1 tsp. lemon juice
½ tsp. Cajun seasoning
1 tsp. lime juice
¼ tsp. Tabasco sauce
1 tbsp. sour cream

Mix all ingredients and refrigerate.

Mustard Sauce

1 tbsp. Colman’s dry mustard, or to taste
1 cup mayonnaise
2 tsp. Worcestershire sauce
1 tsp. A-1 Sauce
1/4 cup heavy cream or milk
Salt to taste

Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. Chill the sauce, covered, until serving.

Classic Sugar Cookie Recipe

Just like Grandma used to make!

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl and beat until light in color. Add egg and milk and beat to combine. On low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes and then remove to wire rack for cooling. Ice ore decorate and store in airtight container for up to 1 week.

Lime Souffle

This recipe is from Food Network's Paula Deen. I used the coconut shells as suggested and it made a terrific presentation.

To prep the coconuts, drain the milk by using a corkscrew. Once drained, bake at 400 for 10-15 minutes. Use a hammer to crack open coconuts to create halves. Create tin foil rings and place them under the coconut shells for support.

Tip: if you puncture the coconut to drain the milk, you will need to plug it up with foil before using as a ramekin. Do not bake cocoonut shells on top rack, they may start to singe.



Ingredients:
2-3 tablespoon softened butter
sugar
7 tablespoon melted butter
1/3 cup sugar plus 2 tablespoons
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 cup warm milk
4 eggs, separated, plus 2 egg whites
2 tablespoon granulated sugar
kosher salt
1 tablespoon grated lime zest
1 tablespoon lime juice
toasted coconut, for garnish
powdered sugar, for garnish
slice of lime, for garnish

Preheat oven to 375. F Rub the inside of the ramekins or coconut shells with softened butter. Sprinkle sugar into the molds, and twist so the sugar crystals coat the inside. Shake out any excess sugar.

In a saucepan, combine melted butter, 1/3 cup sugar, flour and cornstarch. Slowly whisk warm milk into the mixture. Bring to a boil, and reduce to low, stirring constantly, simmer until thick enough to coat the back of a wooden spoon. Slowly whisk the thickened mixture into the egg yolks a little at a time to temper them. Cover and cool to room temperature. Stir in lime zest and juice.

In a large bowl, beat egg whites, remaining 2 tablespoons sugar and a pinch of salt at high speed with an electric mixer until soft peaks form. Gently fold the whipped whites into the cooled egg mixture.

Divide batter among the ramekins or coconut shells. If using the coconut shells, use your finger to clear the inside of the coconut rims, giving space for the souffle to rise. Bake until puffed and lightly browned, about 35 to 40 minutes.

Top with toasted coconut, sprinkle with powdered sugar and garnish a slice of lime. Serve immediately.

Quick & Easy Slow Cooker Beef

1 1/2 pounds top round steak, cut into strips
salt and pepper to taste
1/2 an onion, chopped
1 can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon dried chives
1 beef bouillon cube
1/4 cup white wine
1 tablespoon all-purpose flour
1/4 cup water
1 clove garlic, minced
1 teaspoon Worcestershire sauce
14 ounces sour cream
1/2 cup chopped fresh parsley

Place the beef in the bottom of a slow cooker and season with salt and pepper. Add onion, soup, mushrooms, chives and bouillon. In a separate bowl, combine the wine with the flour. mix well and add to the slow cooker. Then add the water, garlic and Worcestershire sauce. Cook on low for 7 to 8 hours. An hour before serving, stir in the sour cream and the parsley. Makes 4 servings

Jamaican Banana Bread

2 tablespoons unsalted butter, softened
2 tablespoons sour cream or cream cheese
1 cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed overripe bananas
1/2 cup milk
2 tablespoons dark rum, or rum flavoring
1/2 teaspoon lime zest (or more to taste)
2 teaspoons lime juice
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract (or substitute vanilla)
1/4 cup chopped toasted pecans (optional)
1/4 cup flaked coconut (or more if omitting pecans)

Topping
1/4 cup brown sugar
2 teaspoons unsalted butter
2 teaspoons lime juice
2 teaspoons dark rum, or rum flavoring
2 tablespoons flaked coconut (optional)
I have substituted KeKe Lime liqueur for some of the liquid in this step

Preheat oven to 350. Lightly grease loaf pan. Beat 2 tablespoons of softened butter and cream cheese or sour cream in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana
mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes. Pour into pan, and bake in the preheated oven until a toothpick inserted into center comes out clean, about one hour. cool for 10 minutes in the pan, remove, and cool on a rack. Prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.