Grilled Salmon Fillets with a Lemon, Tarragon, and Garlic Sauce Recipe –

Summer is salmon season, and this simple dinner celebrates it by pairing grilled salmon with a rich and tangy lemon, tarragon, and garlic sauce. Serve with grilled vegetables, bread, and your favorite wine for an easy and delicious summer meal.

Source: Grilled Salmon Fillets with a Lemon, Tarragon, and Garlic Sauce Recipe –

Bobby Chez’s Famous Jumbo Lump Crab Cake Recipe

Ingredients– ¼ cup Green Bell Pepper (chopped) – ¼ cup Yellow Onion (chopped) – 2 TBSP Butter – ½ TBSP Lea & Perron’s Worcester Sauce – 1 Shake Tabasco Hot Sauce – 1 TBSP Grey Poupon Mustard – 2 TBSP All Purpose Flour – ½ cup Milk – Jumbo lump crabmeat

Sautee green pepper & onion in pan w/ butter. Cook until tender. Add: flour, worcester sauce, tabasco, & mustard. Mix well. Then add Milk to form your Roux.

When Roux bubbles, take off stove and transfer to a small pan to cool in refrigerator. When chilled, spread out roux, add jumbo lump crab meat. Gently fold crabmeat into the roux. NEVER MIX.

The idea is to keep the jumbo lump as large as possible when mixing. Form crab mixture into ball. Roll in flour. Dip in egg & milk wash. Roll in PANKO Breadcrumbs.

Flash fry in Canola oil @ 375 degrees until golden brown. Drain crabcake on paper towel to get rid of excess oil. Bake in oven @ 450 degrees for 15 minutes.

Bon Appetite!!

via the Philly 10! Show


Neely’s Memphis-Style Catfish


  • 1 cup yellow cornmeal
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 3/4 cup buttermilk
  • 1 tablespoon hot sauce
  • 4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
  • Salt and freshly ground black pepper
  • Peanut oil, for frying
  • Remoulade Sauce, for dipping, recipe follows


Preheat a deep -fryer to 375 degrees F.

Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.

Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.

Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.

Remoulade Sauce:

Via Neelys

Broiled Tilapia Parmesan

1/2 cup Parmesan or Parm/Romano Cheese blend
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery seed
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 cup bread crumbs
2 pounds tilapia fillets

Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the cheese, butter, mayonnaise. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Spray fish w. olive oil spray. Season w. Old Bay. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. OR put pan one notch rack from the top and don’t flip, but cook for 3-4 mins. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.