Crabcakes

I love crabcakes. These are a low carb version but the only difference is no breadcrumbs. If you want feel free to add about 1/2 cup of breadcrumbs to the mix.

I served these with a smoked tomato remoulade. My husband smoked the tomato's on his smoker and I just blended them with some mayonnaise. I have made them before with this mustard sauce and that is very good also.

Crab cakes

Serves 4

1 pound crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon mayonnaise
2 eggs
1 tablespoon baking powder

1 tablespoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning

2 tablespoons canola oil

• In a large bowl, mix all ingredients, except oil
• Form crabcakes and refrigerate for 1/2 hour before serving
• Heat oil in a large skillet over medium-high heat.
• Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 2 more minute.
• Serve hot with mustard sauce.

Mustard Sauce:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
  Yield: 3/4 cup

Grilled Shrimp

These are the best grilled shrimp. Lots of flavor !! This also is great on wings too

For the rub

1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon garlic salt
1/2 tablespoon black pepper
1 tablespoon italian seasoning
2 tablespoons brown sugar
For the shrimp
2 tablespoons olive oil (give or take)
2 lbs medium shrimp, peeled and deveined

1. In a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to lightly coat the shrimp. The bag should look dark red.
2. Refrigerate for 1-4 hrs, the longer you wait the hotter they'll be.
3. Light the grill and while it's heating place shrimp on skewers.
4. When coals are very hot, clean the area that the shrimp will be on and rub with a bit of canola oil on a rag (use a mitt please) or spray with non stick spray.
5. Immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
6. Remove from skewers and serve hot.

Jumbo Shrimp Parmesan

This came out good. I only had smaller size shrimp in my freezer so I used them instead.

Jumbo Shrimp Parmesan

12 jumbo shrimp (10 to 12 count per lb)
2 tablespoons olive oil
1 clove minced garlic
salt and pepper
1/2 cup unseasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons melted butter
1 medium lemon, cut in wedges

1. Preheat oven to 475 degrees.
2. Peel and devein shrimp, leaving tails intact.
3. Mix together olive oil, garlic and salt and pepper in a bowl.
4. Add shrimp and toss lightly to coat.
5. Refrigerate 30 minutes to an hour.
6. In shallow bowl, combine bread crumbs and Parmesan cheese.
7. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides. Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
8. Drizzle with melted butter.
9. Place pan on the center rack of oven and bake for 10 minutes or until done.
10. Serve immediately with lemon wedges