Contestant #1 Crab Cakes

Crab Cakes

1 pound crab meat (I used the fake stuff)
10 saltine crackers
1 egg
1 tsp. orange juice
1 tsp. worcestershire sauce
¼ C. bleu cheese
2 T. milk
1/8th cup panko bread crumbs
green onions
¼ tsp. Cayenne pepper
freshly ground black pepper to taste
3 T. vegetable oil

Combine all ingredients in a bowl except for vegetable oil. Mixture should be sticky. If not, add slightly more milk. Divide mixture into 4 or 5 and pat into round cakes. Sprinkle each side with additional panko bread crumbs. Heat oil in a frying pan on medium heat. Gently place cakes in hot oil and cook each side for 4 or 5 minutes.

Creamy Apple Parsley Slaw
3 apples
¼ cup heavy cream (sour cream would work too!)
2 T. apple cider vinegar
small handful of chopped parsely (fresh)

Peel apples and grate into bowl with a large-toothed grater. Add additional ingredients and stir. Serve promptly.

Entered by Lana

Contestant #2 Grilled Salmon

This dish isn't fancy or anything, but it's my personal favorite!

When I had gall stones I had to eat a low fat diet.  I buy a whole filet of salmon from a wholesaler food store (like Costco or Sam’s club here in the cities, not sure what you have for options out there in Vermont).  Because Jon doesn’t like seafood or fish I have to eat the thing myself.  So I cut it up into single portions, put them in baggies and throw them in the freezer.  When ever I want some I thaw the salmon portion.  It takes a couple seconds for the salmon to thaw, plus I’m not great at planning supper until I get home form work.

Grilled Salmon


Ingredients

-One salmon portion
-A lemon (for one serving; about 2-3 slices)
-Fresh dill
-Broccoli
-Pepper jack cheese

Directions

I like to grill my salmon (but you could broil or steam it), so I take a sheet of tin foil and make a little “trench” so the lemon juice doesn’t get everywhere.  I grate the peel off the lemon and put it on the salmon.  Then I squeeze the lemon and put it in the “bowl”, pulp and all.  Sprinkle on the dill, make sure the fish is covered so it doesn’t dry out and throw it on the grill for 15-20 minutes, depending on how many servings you’re making.  Make sure it’s cooked all the way through.  You can pair just about anything with the pretty pink color, but I like to steam a bowl of broccoli while the fish is cooking and sprinkle a handful of pepper jack cheese on the top to make it yummy.  Potatoes are good with this, too. It’s super easy, super tasty, and super good for you!!

Entered by Beth

Contestant #3 Crab Cakes and Potatoes

Lent is always a fun time because it causes me to get creative in my search of a Fishy Friday meal for a few weeks to keep things interesting. I have never eaten a whole crab before, but have always heard that it's good, so I wanted to try it. I figured crab cakes were a good way to "get my feet wet!" This is the second time I've made this recipe, tweaking it a bit from the original to get things just right. We served it up with some garlic mashed potatoes (I know, not very exciting - but delicious!) and Remoulade sauce (store bought, unfortunately, but next time I'm going to try making my own).

Crab Cakes:

1 lb Lump crab meat
2 eggs (slightly beaten)
3 slices of bred
1 tbsp chopped scallions (I like to chop up about 3 of them)
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (they say it's not a real Maryland-style crab cake unless it has Old Bay!)
2 tbsp mayonnaise
Salt & Pepper to taste
1 cup bread crumbs (for coating the crabs before cooking)
Small amount of oil for cooking
Lemon for garnish, if you're into that kind of thing.

1. Trim crust from bread, pull inside of bread into small pieces.
2. Soak bread well with mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, mayonnaise and scallions.
3. Add crab meat, mixing it in lightly with a fork.
4. Form into six decent-sized cakes and refrigerate for 30-60 minutes before cooking (helps them firm up and stay together better when in the pan).
5. Dip both sides of the cakes into bread crumbs before putting into skillet with a small amount of oil. Brown for four minutes per side (should form a nice, crispy crust).

Mashed Potatoes:
(Adapted from The Pioneer Woman's recipe)

5 lb potatoes
4 tbsp butter
8 oz cream cheese (or Neufchatel), softened
1/2 cup Half and Half
3/4 tsp Seasoned Salt
1/2 tsp pepper
2 cloves of garlic (or 3 or 4 if you really like garlic)
2 chopped scallions

1. Peel and cut potatoes into quarters. Boil for 30-40 minutes (until soft enough to pierce with a fork) with the cloves of garlic.
2. Drain well, and mash up a bit, leaving them a little lumpy.
3. Add butter, cream cheese, half and half, salt and pepper and mash to your desired consistency. If they're a little thick for your taste, feel free to add some milk.
4. Fold in chopped scallions. Serve up and top with shredded cheese if it suits your fancy.

By Lindsey