Crab cakes, clam chowder and more easy seafood recipes

Do you stress about making seafood during the holidays? Try Ed Brown’s easy to make appetizers!

Chef Ed Brown's all crabmeat crab cakes
Servings:

Makes 6 crab cakes

Ingredients

    • 1 1/2 cup cornflake crumbs
    • 1 pound jumbo lump blue crabmeat with fat (best brand Clayton's)
    • 1 1/2 teaspoon homemade mayonnaise or hellman
    • 1 1/2 teaspoon old bay seasoning
    • 1 teaspoon dijon mustard
    • 1/3 teaspoon cayenne pepper
    • 1 each large egg yolk
    • 2 teaspoons unsalted butter

Preparation

Baking Directions:

Preheat the oven to 375 degrees F. Carefully pick crabmeat for shells without smashing lumps. Distribute the cornflake crumbs on a platter. In nonreactive bowl combine mayo, old bay, mustard, yolk and pepper and mix well. Add crab toss gently until well blended. Form 6 crab cakes no more than 3 inches thick, pressing the ingredients together (a scoop is helpful). Place the cakes in the crumbs and coat lightly on all sides. Put the cakes on a lined or non-stick baking sheet and dot each with a bit of soft butter. Bake the cakes until just hot about 7-10 minutes.

Sea scallops and roasted garlic potato puree
Servings:

Serves 4 appetizer portions

Ingredients

  • Garlic

    • 3 each heads garlic, cut horizontally in half
    • 1/4 teaspoon crushed red pepper flakes
    • 1 tablespoon olive oil
    • 2 sprig fresh thyme
    • 2 sprig fresh rosemary
    • 1 teaspoon coarse salt
    • 2 tablespoons water
  • Potatoes

    • 4 each medium Yukon Gold potatoes, peeled, cut in 1/2
    • 5 each cloves garlic, peeled, bruised
    • 1 cup heavy cream
    • 1/4 pound sweet butter
  • Scallops

    • 3/4 pound very large sea scallops, remove muscle and any grit
    • 1 teaspoon olive oil
    • 1 teaspoon butter
    • Salt & freshly ground black pepper

Preparation

Baking Directions:

For the garlic: Preheat oven to 350 degrees F. In a small baking casserole, place garlic cut side down flat, distribute remaining ingredients over and cover with foil. Place in oven for approximately 45 minutes, check to be sure not burning (add some water) when completely tender, remove and cool to room temp. Gently lift over a plate and squeeze each head to remove roasted cloves, reserve.For the potatoes: In a nonreactive pot combine potatoes and garlic. Cover completely with water. Bring to a boil, then simmer until completely tender but not falling apart. Meanwhile, gently warm cream and soften butter. Drain cooked potatoes, place on a cookie sheet in the oven for approximately 10 minutes to dry. Dice dried potatoes directly into warm cream, work in softened butter season with salt and pepper.For the scallops: In a medium skillet over medium-high heat add oil and butter. Add scallops, cook 1 ½ minutes 1 side, season with salt and pepper, then flip, repeat 2nd side. Remove to a towel to absorb excess fat.To assemble: Place a small mound of potatoes in center of plate, set 2 scallops per person on each. Top each scallop with some roasted garlic, drizzle with good olive oil, serve.

Ed's clam chowder
Servings:

Yields 3 quarts

Ingredients

    • 1/2 cup smoked bacon medium dice
    • 10 ounces butter
    • 1 1/4 cup flour
    • 2 cup leeks, split, washed, medium dice
    • 2 1/2 cup onions, peeled, medium dice
    • 2 1/2 cup celery, washed, medium dice
    • 5 cup clam juice
    • 6 cup heavy cream
    • 2 1/2 cup potatoes, peeled, medium dice
    • 1 1/4 cup dry vermouth
    • 3 cup chowder clams washed, steamed, cleaned and chopped
    • Salt and pepper to taste

Preparation

Baking Directions:

In a large nonreactive sauce pot, melt butter on medium heat. Add the the bacon and melt without color. Add diced vegetables and lower heat to medium and continue to cook till vegetables are tender and fully cooked, approximately 15 minutes. Add flour to make a roux, and cook 2 to 3 minutes. Add vermouth and simmer till reduced almost dry. Add stock, boil then simmer, reduce by 1/4. Add heavy cream and bring to a simmer. Add potatoes and continue to cook until potatoes are tender. Add chopped clams, season with salt and pepper to taste.

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