Dinner Specials

Captain Fishbone's Crab Cake Recipe       The following recipe is for our crab cakes that we featured at the New England Home Show in February.

Crab Cakes- Makes approximately 20 crab cakes       1 lb. fresh crab meat 1 tbl. whole butter 1/2 c minced celery 1/2 c minced red pepper 2 1/2 c mayo 1 tbl chopped parsley 1/4 tsp cayanne pepper sauce 1/2 tsp salt 1/2 tsp dry mustard 1 whole egg

Directions       Place crab meat in large mixing bowl and toss a bit to look for excess shells to discard. Sautee celery and red peppers in butter until translucent and let cool. Mix in 2 cups bread crumbs, mayo, chopped parsley, cayanne sauce, salt, mustard, celery, pepper and egg. Mix thoroughly but gently with a wooden spoon. Portoin crab mix into 2 1/2 oz portions and dredge in remaining bread crumbs then refridgerate. You can either deep fry the cakes at 350 degrees until golden brown or pan seared on the stove at a medium heat.

Veggie Slaw Recipe       1 head green cabbage (shred) 1/2 Julienne red bell pepper 1/2 Julienne green bell pepper 1/2 Julienne orange bell pepper 1/2 Julienne yellow bell pepper 1/2 Julienne Zuchuni bell pepper 1/2 Julienne Summer Squash 1/2 tsp chopped ginger 1 bunch chopped scallion

Boil Dressing Recipe       2 1/2 c water 1 c sugar 1 tbl old bay spice 1 c cider vinegar 1 tsp toasted celery seed Bring 1 1/2 c water and 1 c sugar to boil add old bay in container put 1 c water and 1 c cider vinegar then add hot mixture then cool completely then add to veg mix.

Remoulade Recipe       1/2 c fresh lemon juice 1/2 c veg oil 1/4 c chopped onions 1/4 c chopped scallions 1/4 c chopped celery 1 tbl chopped garlic 1 tbl horseradish 1 tbl creole or whole grain mustard 1 tbl yellow mustard 1 tbl ketchup 1 tbl parsley 1/2 tsp salt 1/2 tsp cayanne 1/2 tsp pepper Mix all in a food processor

Red Pepper Couli       1 roasted red pepper 2 oz olive oil 1/2 clove garlic Blend in blender until smooth

Presentations       Center a small portion of Veggie Slaw on a large oval platter and position the crab cakes around the slaw then put a dollop of remoulade on top of crab cake. Finish it off by drizzling the red pepper couli along the bottom of the plate.

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Dining and Functions at Marina Bay Quincy