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:

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:

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:

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