Category: grilled seafood

crab cakes

Crab Cakes

From the kitchen of Kevin Taylor, the BBQ Guru

2 pounds crab meat
5 egg yolks, beaten
2/3 cup Miracle Whip salad dressing
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper
1/2 cup fresh parsley, chopped
2 1/2 cups bread crumbs

Mix all ingredients. Shape into patties. Dredge in flour and fry until golden brown.

crawfish patties

Crawfish Patties

From the kitchen of Kevin Taylor, the BBQ Guru

1/4 cup (1/2 stick) butter
1 cup onions, chopped
1/2 cup green pepper, diced
1/2 cup celery, diced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 ounces tasso, chopped
1 pound crawfish tails
1 tablespoon flour
1 cup water
20 saltine crackers
1 cup fine bread crumbs
1 tablespoon Cajun seasoning
1/4 cup oil

Melt butter and add trinity (onion, bell pepper, celery), salt and cayenne. Cook for 7-8 minutes until lightly browned and soft.

Add tasso (this is seasoned ham, use regular ham or leave out) and cook for another 2 minutes.

Add crawfish and cook another 3-4 minutes.

Dissolve the flour in the water and add to the crawfish mixture. Stir for about 2 minutes until it thickens slightly. Remove from heat and let cool.

Put in food processor and pulse 2-3 times to coarsely chop. Add saltines and pulse a couple more times until thoroughly mixed. Shape these into patties.

Season the dried bread crumbs with the Cajun seasoning. Dredge the patties in the bread crumbs. Heat the oil in large skillet and cook patties about 2 minutes per side.

grilled scallops ala chili

Grilled Scallops ala Chili

From the grill of Kevin Taylor, the BBQ Guru

1 1/4 pounds scallops
Olive oil
Kosher (coarse) salt
Black pepper, freshly ground

1 cup water
1 medium carrot
2 teaspoons dark soy sauce
1 teaspoon hot chili-garlic sauce
1/4 teaspoon cumin powder
1 tablespoon virgin olive oil
1 tablespoon rice wine vinegar
1 teaspoon fresh mint, chopped

Make the sauce by cutting the carrot into thin coins. Then add them and the water, soy sauce, chili-garlic sauce and cumin into a pan. Simmer this for 15 minutes.

While it is cooling, wash and pat dry the scallops. Set aside.

Puree the sauce in a blender and add the olive oil, vinegar and mint while the motor is still running. This will produce a mixture with the consistency of ketchup. Add water to thin it out or let it cook down to thicken.

Toss the scallops with the olive oil, salt and pepper.

Grill over high heat for around 5-6 minutes.

Serve with the sauce drizzled over them or serve the sauce in separate bowls for dipping.