Robyn's Recipes

Meal of the Week

(Looking for a getaway?  Click on the above picture. It'll take you there!)

My family loves any kind of seafood meal.  We all
love crabmeat, but, gee whiz, the work one has to
go through to get a tiny piece of crab!!  Here's
a delicious entree that features lump crabmeat,
and the most difficult part will be leaving your house
and going outside  into the heat to buy the container
that it comes in....

Entree

Crabcakes

1 lb. fresh lump crabmeat
2 tablespoons butter or olive oil
1 tablespoon finely chopped red bell pepper
1/2 cup finely chopped onion
1/4 teaspoon garlic powder
1 egg, beaten
1/4 cup mayonnaise (fat free works well)
1 tablespoon Dijon-style mustard
Salt & Pepper to taste
1/2 teaspoon Bay seasoning
1/4 cup minced fresh dill (or 1/2 teaspoon dried dillweed)
2 tablespoons toasted breadcrumbs
2 cups breadcrumbs

If you're using fresh crabmeat, pick through and remove shell
and cartilage.  (I buy it already cleaned.)

In a skillet, melt butter or heat the olive oil.
Add the chopped red bell pepper, onion and garlic powder.
Saut� all ingredients over medium heat.  Stir, until the mixture
is tender, but not browned, about 10 minutes.  Set aside.  In a
large bowl, mix the crabmeat with the egg, mayonnaise, Dijon mustard,
salt and pepper to taste, bay seasoning, dill or dried dillweed, and 2 tablespoons
toasted breadcrumbs.
Add the saut�ed vegetables from skillet, and blend well.

Place 2 cups of breadcrumbs on a plate.

Shape the crab mixture into 4 large crabcakes and roll each one
in the breadcrumbs to lightly coat.  Place crabcakes on a plate
covered with waxed paper and refrigerate for 1-2 hours, if time
allows.

In a large skillet over medium heat, melt 1/4 cup butter.
When hot, add crabcakes one at a time.  Adjust the heat
to sizzling, but to also avoid burning the breadcrumbs.
Cook on each side until done completely through, turning
every few minutes.  Crabcakes should take about 15-18
minutes total to cook.

Serve with tartar sauce, cocktail sauce or lemon wedges.

Side Dishes

Saut�ed Summer Squash
with Garlic and Parsley

(You can substitute summer squash with yellow squash or zucchini.)

1-1/2 lbs. summer squash
3 tablespoons olive oil
1 tablespoon dried parsley
1/4 teaspoon garlic powder OR 2 large cloves garlic, finely chopped
Salt and pepper to taste

Slice squash into 1/2-inch thick pieces.
Heat olive oil in a large skillet on high.
Saut� the squash until golden and tender, about 5-6 minutes.
Remove to a serving bowl, and toss squash with the parsley,
garlic, and salt and pepper.

Makes 4 servings.

Twice-Baked Potatoes

4 baking potatoes
2 eggs
4 tablespoons butter
4 tablespoons whipping cream
Salt and pepper to taste
3/4 cups shredded cheddar cheese

Rinse and scrub potatoes.   Pat dry.  Prick a few times with a fork.
Bake (without wrapping in foil)
Bake at 375 degrees for an hour or so, until done.

When potatoes are completely baked, cut a thin slice off
the top of each potato.  Very carefully scoop out the insides
of the potato.  Put in a bowl.

Separate the eggs, and add the yolks to the potato pulp.
Stir and blend until smooth.

Add butter and cream.   Season to taste with salt and pepper.

Beat egg whites until stiff peaks form.  Fold into potato mixture.

Fill potato shells with mixture.   Sprinkle tops of potatoes with
the shredded cheese.
Bake in oven at 375 degrees for about 15 minutes or until heated
through.

Dessert

Brownie Torte

1/2 cup butter
1/2 cup light corn syrup
1 cup chocolate chips
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped walnuts

For the torte:

Spray a 9-inch round cake pan with cooking spray.  Flour the pan
to prevent the cake from sticking.

In a saucepan, heat butter and corn syrup until butter is melted.
Stir in chocolate chips.  Stir until melted.

Add sugar and eggs.  Stir until well blended.  Stir in vanilla,
flour and nuts.

Pour batter into the pan.   Bake at 350 degrees for 30 minutes,
until center springs back when touched.

Cool in pan for 10 minutes.   Turn out of pan onto a rack to cool
entirely.

Glaze:

1/2 cup chocolate chips
2 tablespoons butter
1 tablespoon corn syrup
1 teaspoon vanilla
Sliced strawberries, to garnish the top of torte

To make the glaze, combine chocolate chips, butter and corn syrup
in saucepan.  Stir over low heat until chocolate is melted.  Remove
from heat and add vanilla.

Frost the top and sides of torte.  Chill until set.  Garnish with sliced
strawberries.  Cut into wedges and serve with a dollop of
Cool Whip, if desired.  (and don't forget the coffee!!!)

Makes about 8 servings.