Baltimore Crab Cakes

http://andrewzimmern.com/2012/12/31/baltimore-style-crab-cakes/

I'm not sure how long this recipe will be posted on Andrew's website, so:

Baltimore Crab Cakes

1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crab meat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1  1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

Manhattan Style Seafood Stew

2 pads Nucoa
2 tbsp olive oil
1 cup diced sweet maui onion
1 cup chopped celery
1 tsp kosher salt
1 can diced tomatoes
1 cup diced russet potato
1 tsp California garlic powder
1 tsp Old Bay
1 14 oz bag of Oceankist frozen seafood mix
1 48 oz box of Swanson sodium reduced chicken broth

Place Nucoa and olive oil in a 4 quart soup pot on the top of a stove, heat and then add sweet onion, celery and kosher salt. Simmer on medium-low heat stirring occasionally and cooking until the vegetables have released some of their liquid and are translucent, about 15 minutes. Add all other ingredients, turn up the heat to medium and cook for about 30-40 minutes until the seafood is tender. Season with kosher salt as needed. Yield 6-8 servings.

Thai Seafood Curry

14 oz bag of Oceankist Seafood Mix, dethawed

# PRODUCE:
1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)
1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges
1 lime, zested and juiced

# GREEN CURRY SEAFOOD SAUCE:
1 can good-quality coconut milk
1 tsp. tamarind paste (OR substitute juice of 1 lime)
2 shallots, sliced OR 1/2 cooking onion, sliced
3-4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 Tbsp. frozen prepared lemongrass (available at Asian grocers), OR 1 stalk fresh lemongrass
1 red birds eye chili, chopped into very thin pieces
1 tsp. cinnamon
2 teaspoons cumin
1 teaspoon Chinese 5 spice
1 Tbsp. brown sugar
2 Tbsp. soy sauce
3 Tbsp. fish sauce

# Directions:

1) Make the curry sauce by placing 1/2 can coconut milk plus all other curry sauce ingredients in your food processor. Process well to form a thick paste-like sauce.
2) Add the rest of the coconut milk and continue processing a few seconds to blend.
3) Taste test the sauce, adding more fish sauce (1 Tbsp. at a time) until desired salt-level has been reached (you may require anywhere from 1 to 3 more tablespoons).
4) Pour sauce into 4 quart sauce pan and stir in the lime zest. Set over medium-high heat until sauce begins to bubble.
5) Add all the vegetables and stir well. Reduce heat to medium-low (so curry is gently simmering). Cook for 5-7 minutes, or until the eggplant has softened. Stir occasionally.
6) While vegetables are simmering, rinse and cut the fish into smaller segments
7) Add the segments of fish, stirring well to incorporate into the sauce. Cook approximately 2 minutes.
8) Finally, add the rest of the seafood stirring gently to incorporate.
9) Cover and continue stirring occasionally while the seafood finishes cooking, about 10 minutes.
10) Do a final taste test, adding more fish sauce if not salty enough.

Tip: Curries usually require salt and sometimes a little sugar to arrive at their peak of flavor. With Thai curries, this adjustment is usually made with fish sauce instead of salt. If you happen to pour too much fish sauce into the dish, or if you find the curry too salty, a tablespoon or two of lime juice will solve the problem.
11)To serve, ladle the curry into a serving bowl. Sprinkle the fresh basil leaves over the curry, and serve with plenty of jasmine rice (white or brown). Enjoy!

Yield 4 small servings.

Recipe modified from: About.com