The Chew | Salmon with Brown Butter and Lemon –

Michael Symon is taking it back to basics with his Salmon with Brown Butter and Lemon!

Note: Sprinkle with capers at the end.

Source: The Chew | Salmon with Brown Butter and Lemon –


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