Seafood

Creole Crab Cake Sandwich with Remoulade Sauce

April 10, 2012 by The Partial Ingredients

Crab cakes are delicious on their own and even better on a sandwich. I cooked the crab cakes Louisiana-style with a creole seasoning spice blend and tangy creole mustard. For the sauce I went with a traditional Remoulade which is great on seafood. Remoulade is easy to make and the primary ingredients are mayonnaise, ketchup, horseradish and lemon juice. The flavors of the remoulade were really tasty with the flavors of the crab cake. The buns were buttered and toasted for several minutes on the broil setting in the oven. I served the crab cake on a bun with lettuce and tomato and plenty of the remoulade.

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Gruyere Tuna Melt Sandwich

December 11, 2011 by The Partial Ingredients

A great way to spice up a sandwich is using just slightly different ingredients to give it a different twist. I’ve been making tuna melts for a while now as they are one of my favorite sandwiches and I normally just use sharp cheddar cheese. In this sandwich I used an apple smoked gruyere and it tasted great melted in between the layers of bread and tuna. It took an otherwise plain sandwich into a really tasty dinner. I added a little dill and dijon mustard to the tuna which gave the tuna a nice flavor too.

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Crab Cakes with a Creole Brown Butter Sauce

June 19, 2011 by The Partial Ingredients

This recipe for making crab cakes is really easy to follow and delicious! The key to making good crab cakes is using as little bread crumbs as possible. I would handle these as delicately as possible when forming them so they don’t break apart. Other recipes recommend chilling them for an hour before cooking to keep them from falling apart. Make sure not to have the pan too hot or too dry because it can burn the outside and create a big mess. For the sauces, I made a basic cocktail sauce and John whipped up a creole butter sauce that was really good too!

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Stir-Fried Shrimp with Ginger and Basil

November 3, 2010 by The Partial Ingredients

I like this recipe a lot because the sauce is so versatile. It tastes good with tofu, shrimp, and chicken. This time I used tofu and shrimp for the stir-fry and it turned out very well. The fresh ginger and basil provide great flavor to the sauce. Since I used tofu this time I decided to use the foreman grill and grill the tofu with a few teaspoons of the sauce. Grilling the tofu improved the texture and gave it some extra flavor before I started stir-frying. I would like to try this recipe with beef at some point. I bet it would be delish!

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