Crabby Rice Patties

When working up this dish I mixed everything but the eggs so I could taste my mixture as I went along.  This allowed me to add as much or as little of the Old Bay seasoning as I wanted and it allowed me to come up with the perfect cheese flavor to fit my taste. I used plain Panko bread crumbs but I'm sure seasoned would be good.  I haven't tried it yet but I want to give this a try using Salmon instead of crab.  Bet that one will be good too.  Now that I've gotten your attention, see the full recipe by going to Martha's Recipe Cabinet.

Dirty Rice and Shrimp

The original recipe called for regular rice, I wanted the different textures so I used the wild and long grain rice.  I also had a list of 6 different seasonings but I had just bought a jar of Zatarain's Jazz it Up Seafood so decided to try it instead.  I used 1 Tbsp. but wanted just a bit more heat so I added an extra teaspoon which is optional.  I also bought my shrimp already cooked which saved time.  All-in-all, it turned out wonderful!


Think With Your Taste Buds - Use Polish Sausage or chicken instead of the shrimp.

View the recipe by going to Martha's Recipe Cabinet

Scallops Over Rice

I LOVE scallops so when I found them at a fresh seafood market for $10.00 a pound I bought a pound.  Now, I wanted to do something a little different so while at the same market I bought some Tempura just in case I decided to fry them.  After getting home I put my thinking cap on and decided to "Think With My Taste Buds."  Here is what I used and did.

1 lb. scallops
1/2 cup Tempura
1/4 cup butter
1 Tbsp. minced garlic
1 bag Boil-in-the-Bag rice
salt to taste

Cook rice according to package.  Drain.  In a large frying pan melt butter on medium heat.  Add garlic and saute for about 2 minutes (don't brown). Batter the scallops in the Tempura.  Fry in the hot butter about 2 minutes on each side or until slightly browned.  Remove scallops.  Add rice to butter & garlic.  Mix well.  Toss scallops into rice.  Serve immediately.