Beacgy Summer Dinner

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I live in a beach community where seafood is plentiful, so many of our meals are seafood-based.

This dinner menu showcases some of our favorites.

You can make crab cakes from scratch or purchase them from your store’s fish department. I like to make a complete recipe and store the cakes in the freezer in packages of two. See the recipe below.

Shrimp and Crab Cakes Cooked in Garlic Butter

2 servings 

Ingredients

2 prepared crab cakes, store-bought or homemade

8 medium shrimp, peeled and developed 

¼ cup butter

2 garlic cloves, grated

1 tablespoon lemon juice

Directions

Heat butter in a medium skillet and cook the crab cakes on both sides until brown and crunchy. Remove to serving plates add the shrimp to the skillet and cook just until lightly pink, about 2-3 minutes. Add to the plates with the crab cake. 

Add lemon juice to the skillet and deglaze. Pour the sauce over the fish and serve.

½ cup chopped celery

1 cup crushed Saltine crackers

3 tablespoons mayonnaise

1 tablespoon Dijon-style mustard

1 teaspoon Old Bay Seasoning

¼ teaspoon red hot pepper flakes

2 teaspoons Worcestershire sauce

2 tablespoons finely chopped parsley sprigs

½ cup finely chopped scallions

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 pound crab meat, lump preferred, shell and cartilage removed

½ cup finely ground fresh bread crumbs

¼ cup vegetable oil

 

Directions

In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt, and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.

Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.

Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes for 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons of oil if necessary. Drain on paper towels.

Stove Top Mac and Cheese

Ingredients

8 ounces small shell macaroni 

1 cup milk 

2 tablespoons all-purpose flour 

1 teaspoon dry mustard 

Cayenne to taste (optional) 

1 cup shredded cheddar cheese 

1/4 cup shredded parmesan cheese 

Salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 8 minutes. Drain well. 

Meanwhile, whisk together milk, flour, mustard, and cayenne in a large saucepan until completely blended then cook over medium heat, stirring constantly, until thickened, 6 to 8 minutes.

 Add cheese and stir gently until melted, then add the drained pasta to the sauce. Season with salt and pepper, stir well and serve hot.

Homemade Coleslaw

Ingredients

16 oz package of coleslaw mix

1 cup shredded carrots

2 scallions finely chopped

Dressing

1 tablespoon honey or another sweetener

1 teaspoon salt and ½ teaspoon pepper

1/4 teaspoon celery seed

2 tablespoons mayonnaise

2 tablespoons sour cream

2 tablespoons heavy cream

1 tablespoon white wine vinegar

1 teaspoon lemon juice

Directions

In a medium serving bowl with a cover, combine the dressing ingredients using a whisk.

Add the shredded cabbage, carrot, and scallions and stir gently to mix.

Refrigerate for several hours before serving.