Category: Sobo

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Recipe: Grilled Corn on the Cob

A traditional (we believe the best) seafood side is to add corn on the cob.

Do-It-Yourself has never tasted so good as with a selection of Maryland Seafood. A traditional (we believe the best) seafood side is to add corn on the cob. Don’t forget to “eat your vegetables.” Grilling instead of steaming/boiling adds a nice dimension. Here’s what it takes…

Steamed Crabs and Corn on the Cob
Steamed Crabs and Corn on the Cob

Ingredients:

  • Corn on the cob – the fresher, the better. Buy it from a local farmer if possible.

Directions:

  1. Husk the corn, cover it in olive oil and cook in a separate grill pan for about 20 minutes until the corn is tender.

Variations:

  • To make your grilled corn on the cob even better…in a bowl large enough to hold the corn and be able to mix it around (such as a large flat pasta bowl), melt enough butter to cover the corn and squeeze a lime into the butter. Mix the butter and lime juice together and add a touch of salt. Thrown the corn in the bowl and roll it around and serve!

Enjoy:

  • Let any leftover (steamed or grilled) corn on the cob stand for later in the evening. Simply cover the ears to keep them from drying out. Cold corn on the cob is sweet and makes a great snack. It doesn’t need anything – except maybe a small amount of salt and/or pepper.

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Recipe: Crab Stuffed Flounder

Combining two favorites into one dish – crab meat and flounder.

Do-It-Yourself has never tasted so good as when you combine two favorites into one. Crab meat is used to “stuff” a variety of seafood. Flounder is a great fish to enhance with crab meat. Here’s what it takes…

Giant Crab Claw Vignette
Giant Crab Claw

Ingredients:

Directions:

  1. Follow the recipe for Maryland Style Crab Cakes
  2. Use a knife to carefully separate the flounder by cutting along the seam to make a nice pocket in the flounder.
  3. Spoon the Maryland Style Crab Cake mixture into the pocket of the flounder.
  4. Use cooking spray to coat a glass baking dish and place the stuffed flounder in the baking dish.
  5. Bake at 350 degrees for about 20 minutes then turn the oven to broil for an additional 5 minutes.
  6. Maryland Style Crab Cake Balls? Yes! If you have leftover crab cake mix, go ahead and roll it into little crab cake balls to broil for that 5 minutes and use as an appetizer!

Variations:

  • There are a number of ways to make crab stuffed flounder. In some Crab Stuffed Flounder the crab mixture is thin and in some it is thick but the BEST way to make it is to stick with what you already KNOW is great! Think of the old saying, “If it’s not broken, don’t fix it!
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Recipe: Poor Man’s Crab Cakes

aka: Tuna Cakes

Do-It-Yourself has never tasted so good as with these “substitute” crab cakes, or crabcakes. Budget a little tight this week, or local crabs not easily available, or (oh, no) someone doesn’t like blue crabs? These “alternative” poor-man delights are also known as “Tuna Cakes” can be a stand-alone favorite – served with crackers, on a roll or all alone. So, you want to fix up a few for dinner or lunch? Here’s what it takes…

Ingredients:

Maryland Crab Cake
Maryland Crab Cake
  • 2 cans tuna (White Albacore Tuna in Water is most popular for this recipe but you can use whatever kind of tuna you prefer)
  • 1 egg beaten
  • 1/4 cup mayonnaise
  • 1/2 cup bread crumbs (use more if you prefer it to be a little drier)
  • 1 tsp. garlic powder
  • 1-2 tbsps. Old Bay Seasoning
  • 1 tsp. of oregano
  • 1 tsp. lemon juice
  • dash of hot sauce (try Franks Red Hot Sauce)
  • salt and pepper to taste
  • 4 tbsp vegetable oil

Directions:

  1. Heat 4 tbsp of oil in a frying pan set on medium heat.
  2. Place all of the ingredients together & mix well. You may find it easiest to forget the spoon or spatula and get into you cooking by using your hands to mix the ingredients well.
  3. Shape the tuna mixture into patties that fit nicely in the palm of your hand.
  4. Place the patties in the hot oil and fry them for approximately two minutes on one side then flip it and fry for two minutes on the other side. It is very important to make sure each side is crispy before flipping the patties or removing them from the oil to prevent them from falling apart.
  5. Remove the patties from the oil and lay them on paper towels to allow any excess oil to drain.
  6. This recipe makes six Poor Man’s Crab Cakes.

Variations:

  • Use Panko, Ritz Crackers, Club Crackers, or any kind of cracker you favor, instead of bread crumbs.
  • These are also great, and healthier, when they are broiled!