Tag-Archive for » Seafood «

Cranberry Crab Cakes
This is a very different yet wonderful crab cake recipe. I tagged this one because of the ingredients not being the usual things you would see paired with crab meat. It was really good and the combination of the tart cranberries with the crab was a wonderful combination. I served ours over salad greens with a fruit salsa and homemade cranberry remoulade. These make for a delicious meal or if you make little crab cakes, great finger food for a party. You can use fresh or frozen cranberries in this recipe, if using frozen there is no need to thaw them. To view more photo of this recipe or to read more reviews given please click here. Be sure while your there to check out other recipes by this chef he has some really great ones.


1 1/4lbs Fresh crabmeat, flaked
3/4 Cup breadcrumbs
1 Cup swiss cheese, shredded
1/4 Cup plain nonfat yogurt
1/3 Cup green onion, finely chopped
1/4 Cup parsley, minced
2 Tablespoons fresh lemon juice
1 Teaspoon garlic, minced
1/2 Cup fresh cranberries, finely chopped
1 Egg, lightly beaten


1. In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.

2. Gently stir in beaten egg. Form mixture into 12 (3-inch) patties.

3. Spray both sides with nonfat cooking spray.

4. Spread remaining bread crumbs on a sheet of waxed paper.

5. Coat each patty; refrigerate for 1 hour. (This is needed)

6. Preheat oven to 400°F.

7. Spray baking sheet with nonfat cooking spray.

8. Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.

All photos taken by me unless otherwise stated.

Mussels a la Mode de Cologne
Just another simple yet yummy way to prepare mussels.. I have listed 2 kilos in weight of mussels and this will serve 3-4 depending on whether serving as a main or appetiser and also on appetites. My hubby and I are quite piggy and can almost polish off 2kg by ourselves. I usually serve this for the three of us as a main with some hot crusty bread and it is perfect.


2kg Mussels, scrubbed and beards removed
1 Tablespoon olive oil
1 Onion, chopped finely
3 Cloves garlic, crushed
200ml Blonde beer
11/2 Vegetable bouillon cubes
3 Teaspoons a l’Ancienne mustard
180ml Double cream
125ml Low fat cream (can use all low fat if you wish)
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh parsley
Salt and pepper to season
3 Teaspoons cornflour mixed with a little water


1. In a large pan bring enough water to the boil for the mussels, add mussels, cover, cook for approx 5 Min’s until mussels open, discard any that don’t, Drain and set to one side. Clean pan

2. Heat oil in same large pan, add onion and garlic, cook until onion softens, add beer, stock, mustard, creams and herbs, stir to combine.

3. Bring to the boil and lower heat, add cornflour and stir until sauce thickens slightly.

4. Return mussels to the pan, stir to coat in sauce and cook until heated through.

Serve with hot crusty bread to soak up the sauce