Seafood for Christmas

Kyle’s Kitchen

Italian Americans have a Christmas Eve tradition called the Feast of the Seven Fishes which is a tradition thought to have originated from the Roman Catholic custom of abstaining from meat and dairy on Christmas Eve. So how about we pretend we are Italian and make seafood for Christmas?

Crab cakes are always great for a special meal and this recipe sounds like a good one.

Baked Crab Cakes

2 large eggs 2 tsp Worcestershire sauce 1/3 cup mayonnaise 1/2 tbsp Dijon mustard 1 tbsp Old Bay seasoning 1/4 tsp cayenne pepper 1/2 tsp table salt 1/4 tsp freshly-ground pepper 1 lemon, zested, then cut into wedges for garnish 2 tbsp finely chopped fresh parsley 2 tbsp finely chopped fresh chives 1/3 cup chopped celery 2/3 cup panko breadcrumbs 1 lb crab meat (lump preferred), drained and picked over In a medium bowl, beat the eggs with a whisk. Add the Worcestershire, mayonnaise, mustard, Old Bay seasoning, cayenne, salt, freshly ground pepper, lemon zest, parsley, chives, celery, and panko to egg mixture. Stir with a spoon until evenly combined.

Add the crab meat and fold gently, taking care not to break up the pieces, until just incorporated.

Using a 1/2 cup measuring cup, scoop the crab mixture into eight mounds on a baking sheet. Using wet hands, tidy the mounds into flat patties and refrigerate for 30 minutes to firm.

While crab cakes chill, preheat oven to 375°F. Bake for 15-20 minutes on one side, then flip and continue baking an additional 10 minutes or until crab cakes are golden brown. Serve immediately with lemon wedges.

—kwc— I have ne ver made shrimp scampi at home, but I’ve eaten it in restaurants many times. Every time I’ve had it it has been served over pasta. This recipe suggests a different way of eating it: with good crusty bread to sop of the lemon butter sauce, which sounds even better to me. This recipe is for four servings, so adjust as needed for how many you are feeding.

Shrimp Scampi

1 pound wild caught large shrimp with shells 4 tbsp extra virgin olive oil, divided 4 cloves garlic, minced 1 tsp kosher salt 1/2 tsp red pepper flakes 4 tbsp butter 1/3 cup white wine or chicken stock 2 tbsp fresh lemon juice 1 tbsp minced parsley Thaw the shrimp in cool water and remove the shells then devein the shrimp. Discard the shells, rinse and drain the shrimp then transfer to a small bowl. Drizzle with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build.

In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing evenly in the pan. Cook for 1 to 1-1/2 minutes then flip the shrimp over when they begin to become opaque. Cook for 1 more minute or so, watching so the shrimp turn golden but don’t brown too much and the garlic doesn’t burn. Transfer the shrimp to a small bowl or plate. If you have browned bits of garlic, move the skillet from the heat and remove the browned garlic as it will be bitter.

Melt 3 tablespoons of the butter in the skillet over medium heat and add the remaining garlic. Cook for 30 seconds or until fragrant then stir in the white wine and lemon juice. Cook for 5 minutes or until the sauce thickens and reduces by half, stirring occasionally.

Add the shrimp with any juices back to the pan and stir in the last tablespoon of butter and 1/2 teaspoon kosher salt or to taste. Sprinkle with the minced parsley, stir, and cook for 1 more minute. Serve warm with sourdough bread for dipping, or over pasta.

—kwc— Here’s a fancy salmon dish fit for Christmas.

Christmas Salmon 2 lb salmon fillet 1/2 tsp kosher salt 1/4 tsp black pepper 2 cups pomegranate juice 1/4 cup brown sugar 1/4 cup fresh squeezed orange juice from about 1 orange 1 tbsp orange zest Pomegranate seeds for garnish Orange slices for garnish Parsley for garnish Green onions for garnish Preheat oven to 300. Line a large baking sheet with parchment paper.

Place salmon skin-side down on the baking sheet. Season with salt and pepper.

Add pomegranate juice, brown sugar, orange juice, and orange zest to a saucepan over medium heat.

Bring sauce to a boil. Then simmer for 20 to 25 minutes, stirring occasionally, until it becomes thickened and a syrup- like consistency.

Brush reduced pomegranate sauce over the salmon.

Place salmon in the oven and bake for 30 to 38 minutes, or until the internal temperature registers 145 on a meat thermometer.

Transfer salmon to a serving platter. Garnish the top with pomegranate seeds, orange slices, fresh parsley, and sliced green onions.