Crab Cakes



crab cakes

These crab cakes are very delicious and something you would eat at a fancy restaurant. Well … did you know that they can be easily made in your own kitchen? These crab cakes are perfect for dinner with Valentines Day just around the corner. There is alot of different sauce that will be good with them, this is one of my favorites, and this beurre blanc sauce will go well with it as well.



24 ounces lump crab meat

1/2 onion finely chopped

1 egg

1/2 cup mayo

1/2 cup breadcrumbs

1 teaspoon old bay seasoning

1 teaspoon Worcestershire sauce

2 teaspoons dijon mustard

4 dashes of hot sauce (I used Trader Joes one)

1/2 teaspoon salt

1 tablespoon butter to saute onion

panko crumbs

optional: shredded cabbage

diced fire roasted peppers

alfa alfa sprouts or any other type.

oil for frying



1/2 cup mayo

1/3 cup fire roasted red peppers diced

2 tablespoons capers

1 tablespoon lemon juice

1 teaspoon hot sauce

1 tablespoon fresh dill finely chopped

1 tablespoon ketchup

1 tablespoon dijon mustard

season with salt



Combine all ingredients in a small bowl and set aside.

Crab Cakes-

saute onions in butter until lightly browned and soft.

Drain and squeeze all liquid from crab, place it in a mixing bowl.

Whisk  together mayo,egg,mustard,salt,hot sauce,old bay seasoning ,Worcestershire sauce. Add it to crab.

Add sautéed onions to bowl with crab.Add breadcrumbs.Mix all together.

Form crab mixture in to 8-10 patties. Coat with panko crumbs on both sides.

Heat a frying on medium heat. Add oil. Fry crab cakes on both sides and transfer to a plate when done.

To plate and serve as pictured above, mix cabbage with sprouts,red peppers, salt, and squeeze of lemon juice.

Place cabbage mix on bottom of plate. Arrange crab cake on top and pour over with sauce on top.



Salmon fish cakes

salmon fish cakes


Super quick and tasty salmon fish cakes that can be served as appetizer or main course with mashed potatoes or rice. These fish cakes are crunchy on the outside,juicy and tender on the inside. They taste amazing with a dip into creamy mustard aioli.



1-1.25 pounds fresh salmon skinned and diced

1 egg

1 tablespoon mayonnaise

1-2 crushed garlic cloves

1/2 cup shredded cheese (I used mexican blend from Trader Joes)

1/4 teaspoon lemon pepper seasoning (Trader Joes type)

1 tablespoon fresh chopped dill

2 teaspoons squeezed lemon juice

salt and black pepper

panko bread crumbs for coating

oil for frying


4 tablespoons mayonnaise

1 tablespoon good dijon mustard (preferably grained)

1 garlic clove crushed

1 teaspoon lemon juice


black pepper

1 teaspoon capers



In a medium bowl, combine salmon, egg, cheese, lemon juice, lemon pepper, dill, garlic, mayo, salt, and pepper.

Heat a frying pan with some oil on medium heat.

Take some fish mixture with your hands or use ice cream scooper and shape into small disk shape.

Dip both sides in panko crumbs.

Fry on both sides until golden brown.



Whisk all ingredients in a small bowl.

Serve fish cakes with aioli



Fish with Orange Beurre Blanc Sauce

beurre blanc saucebaby potatoes, beurre blanc sauce, easy recipe, fish, recipes, salmon, seafood

Want a fancy restaurant style dish in under 30 minutes? Well..this is it! Fish with orange beurre blanc sauce is perfect and easy seafood dish. The sauce is velvety smooth and will go great with different types fish, shrimp, scallops, and lobster.

Beurre blanc sauce is a french specialty sauce made with reduction of orange juice,white wine, and shallots. Then cold butter pieces are blended to create a smooth buttery sauce.

In this recipe I used fresh wild salmon seasoned with salt and pepper, then pan seared to perfection. Served with fried yellow potato rounds, sauteed spinach with crispy turkey bacon and crispy onion string pieces.

beurre blanc sauce-2


Ingredients for beurre blanc sauce:

Makes about 3/4 cup. 

1 piece shallot minced

2/3 orange juice squeezed ( or tangerines)

1/4 white wine

zest from one orange

1 stick very cold butter sliced



2-4 fish pieces

salt and pepper

2 tablespoons oil

1 tablespoon butter


5-6 peeled and sliced potatoes


2-3 tablespoons oil

1 tablespoon butter


2 slices of turkey or pork bacon chopped

1 tablespoon oil

about 4 cups spinach

crispy onion strings





Combine orange juice,shallots,zest,and wine in a pan or saucepan. Bring to simmer on med-high heat.

Cook until liquid evaporates by half.

On low heat, whisk in butter slices one at a time. The sauce should thicken. Season with salt.

Strain through fine-mesh strainer.

Reheat sauce on low heat only.


Heat a frying pan on med-high heat.

Add oil.

Season fish with salt and pepper.

Transfer fish to a frying pan skin side up.

Pan-fry until half of the fish is cooked,then flip and continue frying until the other side gets cooked.


Heat a frying pan on med-high heat. Add oil and butter. Season potatoes with salt and fry on both sides until fully cooked and browned.


Heat a large pan with oil. Throw in chopped bacon(or shallots). Cook until brown and crispy.Turn off the heat. Throw in spinach. Using kitchen tongs toss spinach around until its wilted.season with salt.Throw in some onion string pieces.

Arrange everything on a dinner plate in this order;potatoes,spinach,salmon,sauce.

fish with beurre blanc sauce



Salmon Pasta Dish

Salmon Pasta dish


What I like about pasta dish is …. it’s really quick and easy to prepare,looks mouthwatering and fancy, and always delicious! This salmon pasta dish is light and tasty. Capellini pasta and tender salmon chunks tossed in creamy buttery  wine sauce with a hint of lemon and touch of fire (red pepper flakes).



8 ozs capellini pasta

1.5 – 2 lbs salmon cut in chunks

1 shallot minced

2 garlic cloves minced

4 tablespoons olive oil

3 tablespoon butter

1/2 cup white wine

1/3 cup heavy whipping cream

1 teaspoon red pepper flakes (optional)

4-5 basil leaves chopped

salt and pepper

grated parmesan cheese

lemon slices for serving



Cook your choice of capellini pasta according to package instruction. I used whole wheat.

Season salmon chunks with salt and pepper. Set aside.

Heat a medium-large pan on medium heat.

Add oil and 1 tablespoon butter.

Add shallots and garlic. Saute for about 1 minute.

Arrange salmon chunks on the pan. Cook both sides for about 2 minutes per side.

Add chopped basil between fish pieces.

Bring the heat to high,and carefully add white wine. Cook for about 30 seconds to one minute.

Pour in heavy whipping cream and add hot pepper flakes.

Add parmesan cheese and season with salt. Turn off heat.

Carefully stir in remaining 2 tablespoon butter. Careful  not to brake delicate fish pieces.

Add cooked pasta to the pan and gently toss.

Drizzle with little bit of lemon and sprinkle parmesan cheese before serving.






Salmon with Spinach and Tomatoes

salmon with spinach-2


This is a flavorful salmon dish that can be  perfect for any dinner party. Delicious,moist, and boosted with flavor from garlic,basil, and lemon. This salmon dish is baked in parchment paper to keep in the flavor and moisture, then topped with sautéed spinach and tomatoes.


1 fillet of salmon (about 2 lbs +/-)

6 tablespoon butter melted

1/4 cup finely chopped basil

6 garlic cloves crushed

1 tablespoon white wine

1 tablespoon squeezed lemon juice


black pepper

1/4 cup parmesan cheese shredded

1 shallot chopped

4 cups spinach

8 0zs  cherry or grape tomatoes sliced in half

2 tablespoons oil



Heat oven to 400 degrees.

Line a baking pan with parchment paper.

Place fish on the baking sheet.

In a bowl combine melted butter,basil,garlic,white wine, and lemon juice.

Season fish with salt and pepper.

Pour butter mixture over fish.

Sprinkle with parmesan cheese.

Cover fish with parchment paper by over lapping paper on top then folding the sides under the fish. (similar to envelope)

Bake for about 20 -25 minutes.


Heat oil in a sauté pan over medium heat.

Add shallots and cook until softened.

Add tomatoes and cook until slightly soft.

Add spinach and turn of the heat.

Continue to stir with thongs until spinach is slightly softens.

Arrange salmon on a serving plate.

Add spinach with tomatoes over salmon.




salmon with spinach-3



Shrimp Spring Salad


shrimp spring salad

 Spring and summer are my favorite seasons.Everything around you looks amazingly beautiful, fresh and full of life.This shrimp spring salad consists of leafy romaine lettuce, radish, sweet peas and shrimp.All the ingredients are tossed with creamy garlicky dill dressing.It’s very tasty and easy to make for any occasion.Even though the dressing is creamy, salad feels very light but filling.

Serves 2-4


1 bunch romaine lettuce torn or chopped

3-4 radishes sliced

2/3 cup  frozen peas (thawed)

1 lb cooked shrimp

Other optional ingredients:

avocado,chives,cherry tomatoes


2 heaping tablespoons mayonnaise

2 heaping spoons plain greek yoghurt or sour cream

2 tablespoons fresh finely chopped dill

2-3 crushed garlic cloves

Salt and fresh ground black pepper



In a small bowl,whisk all dressing ingredients and set aside.

Place romaine lettuce,radis,pesa,and shrimp in mixing bowl.

Toss salad with garlic dill dressing.

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Fried Calamari with Sweet Chili Sauce


This is a copy cat recipe from Ruth’s Chris steakhouse restaurant.We love it so much that I decided to recreate this appetizer dish.Their fried calamari with sweet chili sauce are AMAZING and addicting! They are dredged in seasoned flour coating, fried until browned and crispy, then tossed with sweet chili sauce and diced roasted red peppers.



1 pound cleaned and pat dry squid with tentacles, bodies cut into 1/2-inch-thick rings

1 cup all-purpose flour

1 1/2 teaspoon old bay seasoning

1 teaspoon black pepper


1 red bell pepper

1/4 cup Sweet chili sauce(add more if you like it to be saucy)*

1/2 lemon squeezed

minced parsley or chopped green onion/chives

High heat oil

* I bought the sauce at Trader Joe’s,or you can make your own by this recipe.



Heat oven to 500 degrees on broil.

Place bell pepper on a baking sheet.

Broil until charred,turning sides 3 times.

Remove from oven and place it inside the plastic bag or ziplock bag.

Set aside and let them cool enough to handle.

When peppers are ready to handle,peel off the skin.

Cut peppers in to 1/2 inch squares.Set a side.



Pour enough oil in to a dutch oven or a sauce pan (about 2-3 inches from the bottom)

Heat oil over medium-high heat to 350 degrees.

In a bowl,combine flour,old bay seasoning, and black pepper.

In small handfuls,dredge the squid in the flour mixture and shake off excess.

Gently lower the squid in hot oil. Fry in batches for about 3 minutes or until lightly golden in color.

Remove from oil and sprinkle salt.


In a small sauce pan, heat sweet chili sauce with squeezed lemon juice.

Toss Calamari with sauce and roasted bell peppers.

Transfer to a serving platter and sprinkle with minced parsley and/or chives/green onions.

Squeeze more lemon  on top if desired.




Cedar Plank Grilled Salmon with Lemon and Garlic


This is one of my all time favorite recipe for plank grilled wild salmon.The fillet is so tender,moist,seasoned and infused with smoky aroma.If you haven’t tried plank grilling salmon,I highly recommend to try it and experience the difference from plain grilled salmon.This recipe is very simple and the taste is amazing.


Pan-Fried Garlic Prawns


This is one of the easiest pan-fried prawn/shrimp recipes that is remarkably delicious.Well seasoned prawns/shrimp  are fried with onions then tossed with more fresh onion and jalapenos.The result is sweet,juicy,garlicky,and slightly spicy.Yum!It’s all time favorite in my family.[amd-zlrecipe-recipe:10]

Salmon Cakes with creamy dill sauce

2 lbs fresh wild salmon
1 onion chopped
1 egg
1 teaspoon paprika
1 teaspoon cumin powder
1 tablespoon hot sauce
1 teaspoon black pepper
salt to your taste
2 tablespoon fresh finely chopped parsley ( I used Italian)
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 tablespoon mayonnaise
6 tablespoons butter
1/2 cup oil
panko bread crumbs

Saute onions with 3 tablespoon butter in a saute pan.
Grind fish,sauteed onions and parsley by using a meat grinder.
Add all the spices,hot sauce,mustard,mayonnaise and egg to the fish.
Mix well to combine all the ingredients.

Form the fish mixture into patties and coat it with panko breadcrumbs.
Heat a skillet with oil and 3 tablespoon butter on medium heat.
Fry the fish patties on both sides. 5-7 minutes per side.
Add more oil and butter if needed.

3/4 heavy whipping cream
3 pieces laughing cow swiss cheese
2 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
1 teaspoon franks hot sauce (optional)

In a small sauce pan on medium heat, bring heavy cream and cheese to simmer.Always stirring until cheese is completely melted. ( about 5 minutes)
Turn off the heat and add salt,lemon juice,hot sauce and dill.Mix well and serve immediately over salmon cakes.

Shrimp canapes

These Shrimp canapes are perfect for appetizer for any party or get together.They are my families  all-time favorite.


15-20 pieces of large raw shrimp cut in to pieces.
8 oz. cream cheese at room temp.
3 tablespoons mayonnaise
1/2 teaspoon seasoning salt
4 cloves crushed garlic
Shredded  colby jack or any other of your choice.
sliced baguette

Heat oven to 500 degrees.

With a hand mixer, combine cream cheese,mayo,seasoning salt, and garlic.
Spread the mixture on the baguette slices.
Place about 6-7 pieces of shrimps on top.
Sprinkle cheese on top of the shrimps.
Arrange prepared canapes on a baking sheet and place it in the oven.
Bake in the oven for about 8 -10 minutes.

Salmon rolls in phyllo dough

This is a satisfying and awesome appetizer especially if you’re a seafood lover. Salmon rolls in phyllo dough  are filled with cream cheese and pimentos . I love this appetizer! It’s so delicate and delicious.The outside is crisp and flaky with creamy filling. I made for my sisters bridal shower that is getting married on February 26,2012

Phyllo dough
1 stick butter melted
Fresh (I like to use wild)fillets of salmon sliced into 1/2 inch strips
cream cheese
1 jar of  diced pimentos(red sweet pepper)
white pepper
dry dill

Heat oven to 400 degrees

Unroll the phyllo dough sheets.
Spread some melted butter with a brush all over the sheet.
Place second sheet on top and repeat with butter.
Place salmon strips on the edge of the phyllo dough.
With your hand take  some cream cheese and form it into a strip,and place it on top or by salmon.
Add Pimentos along the line.
Sprinkle with little bit of white pepper and salt.
Roll it up,brush on some melted butter on top and sprinkle with dry dill.
Repeat the steps for the rest of the rolls.
Bake it in the oven for about 10 minutes or so.