Category Archives: Seafood

Baked Dungeness Crab Cakes

Newsflash: Figuring out how to mother two small children is kind of tough. Mostly in a good way. Mostly. I knew the leap from one to two would be big, but it has been far, far bigger than I anticipated. Evan is 10 months old now, and I’m finally coming up for air. It feels good to breathe again. How does everyone else make it look so easy?!

Anyway, it’s crabbing season around here (my favorite time of year), and we had a delicious dinner last night using our weekend bounty, so I thought I’d share the recipe with you.


We love crab cakes, but I’m not a huge fan of my house smelling like fried seafood. I found several recipes for baked crab cakes and merged them together with my friend Katie’s amazingly delicious recipe and came up with the following. I like how you can cook a dozen of these at once, too, so in addition to saving calories from frying and avoiding a stinky house, you also get the benefit of a few extra minutes in your pocket. And hey, who can’t use a few extra minutes?! Win win.

I’m also going to make these for my OAMC freezer club. My plan is to put the uncooked crab cakes on a cookie sheet and freeze them individually, then pack them using our FoodSaver vacuum sealer. I think they will bake well from frozen with an extra two minutes or so on each side.

Baked Crab Cakes


  • 1/2 cup panko (Japanese bread crumbs)
  • 1 tsp. baking powder
  • 1 Tbsp. fresh parsley or 1 tsp. dried parsley
  • 1 bunch green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. dried ground mustard
  • 1/4 tsp. freshly ground black pepper
  • 2 tsp. Old Bay™ seasoning
  • 1 Tbsp. mayonnaise
  • 2 Tbsp. butter, melted
  • 1 tsp. Worcestershire sauce
  • 2 eggs, beaten
  • 1 lb. lump Dungeness crab meat, cooked
  • Fresh lemon wedges, for serving


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with a silicone baking mat.
  2. Place butter in large microwaveable bowl and microwave on high for 20-30 seconds to melt.
  3. Remove bowl from microwave and add mayonnaise, Worcestershire, garlic, onions, parsley, mustard powder, pepper, seafood seasoning, baking powder, and beaten eggs (everything except the crab and bread crumbs) to melted butter. Stir well until all ingredients are incorporated.
  4. Fold in crab meat, then fold in panko until well blended.
  5. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
  6. Bake in preheated oven for 10 minutes, then turn the crab cakes over, flatten slightly with back of spatula, and bake an additional 10 minutes, until nicely browned.
  7. Remove from oven and let cakes rest/set for five minutes before serving.
  8. Serve with fresh lemon wedges.

Dungeness Crab Quiche

How is it Friday already?! I meant to have this recipe to you earlier in the week, but then life happened. You know how it goes … Anyway, as you’ve probably gathered, I’m married to quite the fisherman/crabber/shrimper. He is constantly filling our freezer with a bounty of delicious seafood, and it’s up to me to figure out what we’re going to do with it. Not that I’m complaining.


Of everything Morgan typically catches, dungeness crab is my absolute favorite. Most of our crab-loving friends think any freshly caught crab should be eaten purely by itself, fresh out of the pot, on the beach. I will confess, however, that I actually prefer my crab in things. To channel my inner Bubba Blue, well, there’s crab quiche, crabaroni and cheese, crab and artichoke dip, crab toasts, crab louie, crab cocktail, crab cakes, crab croquettes … I could go on for days. The favorite (and easiest) dish at our house is crab quiche. This recipe is super simple and always a crowd pleaser. It also works well as mini quiche (just use a mini muffin tin) for a delicious appetizer.

Sure, you can make your own crust, but I really don’t mind store-bought crust. I am picky about brand, though. I only buy Marie Callender’s frozen 16 oz. deep-dish pie shells. There’s a big difference when you stray — and not in a good way. If you make mini quiche with this recipe, here’s a little tip: use an oversized wine glass to cut circles for each individual crust. They are the perfect size!

Dungeness Crab Quiche


  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 3 eggs, beaten
  • 1/2 cup milk
  • 1 1/2 to 2 cups lump crab meat (I don’t really measure. We just use the meat of two average-sized crab.)
  • 1 cup shredded pepper jack cheese
  • 1 bunch chopped green onions
  • 2 tsp. garlic powder
  • 1 tsp. seasoning salt
  • 1 tsp. ground cayenne pepper
  • 1 Marie Callender’s frozen 16 oz. deep-dish pie shell


  1. Preheat oven to 350F.
  2. In a medium bowl, beat together eggs, mayonnaise, flour, garlic powder, seasoning salt, cayenne, and milk until thoroughly blended. Fold in crab, cheese, and onion. Spread into pie shell.
    Bake for about one hour, or until a knife inserted in the center comes out clean and the top is well browned. Enjoy!

Grilled Ginger-Soy-Lime Albacore Tuna Medallions

Holy cow. I’m hot. Are you hot? This weather is crazy. And the last thing I want to do is cook in a hot kitchen — literally or figuratively.


Most of us in the Pacific Northwest (PNW) don’t have air conditioning, so we do everything possible to keep our houses “cool” when the heat strikes. (I’ve got a balmy 84 going on upstairs today. Yuck.) This means very little activity in the kitchen and as much outdoor cooking as possible. I’m all about throwing a nice, simply marinated piece of protein on the grill and getting, i.e., running, away from the stove. Pair it with some quinoa or rice and a green salad, and you’ve got a quick, healthy meal that doesn’t raise the temperature in your house or use up your summer evening. I will admit that I did use my rice cooker for this meal, but I plugged it in by an open window near a fan, so it didn’t do too much heat damage.

This particular recipe is for tuna because I have a ton of it available, but any firm, white fish or shrimp works marvelously with the marinade and on the grill. Morgan went on a tuna-fishing charter with some buddies and caught so. much. fish. They canned a lot of it in a pressure cooker and vacuum packed some beautiful medallions for the freezer. The medallions are great for grilling and searing because they hold together so well. I have to watch my intake because I’m preggo (and the same rules apply for our two-year-old whose brain still is developing), so we only eat it about twice a month. Thankfully our supply contains a lower amount of mercury than commercially caught tuna because the fish were line caught in relatively shallow water (younger, smaller fish = lower mercury levels).

If you buy tuna steaks at your local market for this recipe, the fishmonger or butcher should be able to slice the fish into medallions for you. I love the petite, compact size. They’re just a little more elegant on the plate.

The marinade is slightly adapted from Bobby Flay’s Ginger-Soy-Lime Marinated Shrimp recipe. For shrimp, follow the same directions for marinating, then throw the shrimp on a skewer and grill for the same amount of time as the tuna over high heat. You can double the marinade and freeze half in a Ziploc for use on another day. I have several bags in my freezer right now and also have used this recipe for my once-a-month-cooking (OAMC) freezer club — the best club ever. I’ll tell you more about that next week. Until then, enjoy your Fourth of July and get grilling!

Grilled Ginger-Soy-Lime Albacore Tuna

Serves 6-8


½ large red onion, peeled and roughly chopped
1 (2-inch) piece fresh ginger, peeled and roughly chopped
4 cloves garlic
¾ cup soy sauce
Freshly squeezed juice of four medium limes
2 tablespoons brown sugar
¼ cup canola oil
¼ teaspoon cayenne pepper
2 pounds Albacore tuna medallions or tuna steaks


Place all ingredients except tuna in a blender and blend until smooth. Place tuna in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. Preheat grill to high. Remove tuna from the marinade and grill for 1 1/2 minutes per side. Be careful not to overcook!

Greek Salmon Flatbreads with Peppers and Onions

Of all the regional cuisine I’ve had in my life (and I’ve taken full advantage of living in Seattle, where there is an opportunity to try anything you can imagine), Greek food definitely tops the list. When I have a craving at home, there are a few go-to tasty recipes that everyone in our family enjoys. And when everyone likes dinner, that’s a gold star in my book! 130626_greeksalmonflatbreads

I can’t say these flatbreads are necessarily authentic, but they have all the flavors and ingredients I love when I’m at a Greek restaurant — a little bang of garlic, zesty oregano, salty kalamata olives, and tangy yogurt. They’re also simple to make any night of the week. Someday, I will eat real Greek food in Greece, but until then, I will make do. This meal also goes well with a nice, chilled glass of pinot gris or sauvignon blanc (when you’re not knocked up).

Kalí óreksi — enjoy your meal!

Greek Salmon Flatbreads with Peppers and Onions

(Serves 4)


  • 4 pitas or pieces of flatbread (We are kind of in love with Trader Joe’s Middle Eastern Flatbread around here. It’s great for individual pizzas, too!)
  • 1 12 oz. container of store-bought tzatziki sauce (Again, big fans of the Trader Joe’s brand at our house.) If you make your own, you must try this recipe from The Girl Who Ate Everything. It is so much better than store bought, but in the interest of time, we’re taking shortcuts around here. And TJ’s tzatziki really is pretty tasty.

For the salmon (slightly adapted from Greek-Style Baked Salmon):

  • 3 (5 ounce) salmon fillets, with skin
  • 1 1/2 Tbsp. olive oil
  • 1 plum tomato, diced
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh basil
  • 1 garlic clove, minced
  • 4 kalamata olives, roughly chopped
  • 1 tablespoon freshly squeezed lemon juice

For the peppers and onions:

  • 1 large red, yellow, or orange bell pepper (or a combination of the three), cut lengthwise into strips
  • 1/2 large sweet onion, sliced
  • 1 1/2 Tbsp. olive oil
  • 3/4 tsp. dried oregano
  • 2 garlic cloves, minced


Preheat oven to 350 degrees F.

Brush each salmon fillet on all sides with olive oil and arrange into the bottom of a glass baking dish with the skin side facing down. Scatter the tomatoes, feta cheese, basil, garlic, and olives over the fillets; sprinkle with the lemon juice.

Bake in preheated oven until the salmon flakes easily with a fork, about 20 minutes.

While salmon is baking, heat 1 1/2 Tbsp. olive oil in a large cast-iron skillet over medium-high heat. Add bell peppers, onions, and oregano. Cook about 10 minutes or until tender, stirring often. Add minced garlic, and cook 2 minutes, stirring often. Keep warm over low heat.

When salmon is done baking, remove from the oven, let slightly cool, then remove and discard salmon skin. Flake the salmon with a fork and mix with the remaining ingredients in the baking dish. Set aside.

Warm pitas or flat bread in microwave for 10 seconds on high.

Layer each flat bread or pita with salmon, pepper and onion mixture, and top with tzatziki sauce. We like to eat them “taco style” once they’re assembled.