Angel Shrimp Pasta

Excellent recipe I found online.  If you like a shrimp and mushrooms in an ‘alfredo-like’ sauce, you’ll love this one.

ingredients

1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 oz) can condensed cream of mushroom soup
8 oz package of Philadelphia Cream Cheese with Onion and Chives
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta

preparation

1. In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese and blend together.
2. Add shrimp and cook for about 10 minutes
3. Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta and cook for 5 to 7 minutes or until al dentel; drain.
4. Pour sauce over pasta and serve.

serving size

Serves 5 people

Crabcakes

Ah, when you get the craving for Old Bay seasoning…it can only mean one thing, CRABCAKES!  This is another excellent recipe Dee and I collected from our cooking class in Cincinnati.  This is great for appetizers or the main course.  One word of caution….when you are getting ready to test the heat of the oil prior to putting the crabcakes in, BE CAREFUL…i used an old trick of testing with a bit of water to hear it ‘sizzle’ and ended up covering half the stove and myself with hot oil.  Yep, there’s a first for everything.

ingredients 

CRABCAKE
1 lb jumbo lump crabmeat
1 rib celery, finely diced
1 tablespoon onion, finely diced
1/4 teaspoon black pepper
1/2 teaspoon whole celery seed
1 egg
1/4 cup mayonnaise
1/2 teaspoon dijon mustard
1 dash tobasco
1/4 cup bread crumbs (can substitute w. Panco — if you’re feeling gourmet)
Vegetable oil for cooking 
Old Bay Seasoning to taste

DIJON AILOI
1 cup mayonnaise
1/4 cup dijon mustard
1 tablespoon chopped garlic
1 tablespoon minced chives
Half & half to thin
(Mix all ingredients together in a bowl very well)

preparation

1. Combine all ingredients except for the crab & bread crumbs in a bowl & mix well
2. Fold in the crab & the bread crumbs — don’t over fold as you want to keep some of the ‘lump’ in the crab
3. Form into 2 to 3 oz cakes (using an ice cream scoop is a good tool) by rolling into a bowl and flattening
4. Using a saute pan, heat oil until hot and brown cakes on both sides & heat until hot in the middle

Serve with the Dijon Aioli sauce on the side

serving size

12 cakes (main course/ice cream scoop size); 20 cakes (appetizer size), 24-30 (hor d’oeuvres)