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Lodge Recipes

lodge receipe

Crab Cakes

I would like to personally thank Brenda my neighbor in Seadrift for the wonderful book “The Pastry Queen” by Rebecca Rather. Thank you for our wonderful friendship and life cooking lessons. I took Brenda to Seadrift Seafood to purchase the very freshest sweetest lump crabmeat available in our area. We met at the lodge for a one-on-one class on cooking crab cakes. This recipe makes eight three-inch diameter crab-cakes enough to serve four people as a main course or eight as an appetizer.

4 tablespoons butter

4 tablespoons olive oil

½ medium-size yellow onion, diced

¼ cup diced red bell pepper

2 cloves garlic, minced

½ jalapeno chili, seeded and finely diced

Juice of lime

1 pound lump crabmeat, cleaned

2 tablespoons chopped fresh cilantro

2 large eggs, lightly beaten

3 cups panko (Japanese breadcrumbs)

½ cup mayonnaise

½ teaspoon salt

¼ teaspoon freshly ground black pepper

TO MAKE THE CRAB CAKES: Melt 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large skillet (my Mothers cast iron one she gave me) over medium heat. Add the onion, bell pepper, garlic, and both chiles; sauté for 5 minutes. Transfer the vegetable mixture to a medium bowl and cool for 5 minutes. Wipe out the skillet with a paper towel (it will be used again to sauté the crab cakes).

In a large bowl, combine the crabmeat, limejuice, cilantro, eggs, and 2 cups of the breadcrumbs, the mayonnaise, salt, and pepper. Stir in the vegetable mixture and form into eight 3-inch diameter patties.

Pour the remaining 1cup breadcrumbs into a medium bowl. Coat the patties in crumbs. Melt the remaining 2 tablespoons butter and 2 tablespoons olive oil in the same large skillet over medium heat. Add the crab cakes and cook for 3 to 4 minutes on each side, until they are golden brown and crispy on the outside. Serve immediately.

Lemon Rosemary Habanero Grilled Trout

Let our Grill Master “Grill your catch” Lemon Rosemary Habanero Grilling Sauce on fresh speckled trout.

Fresh crushed garlic, lemon pepper, unsalted butter, lemon rosemary habanero grilling sauce by the Texas Gourmet Company…Melt all ingredients in the microwave. Spray Pam on grilling baskets, lay each trout fillet down side-by-side, and brush melted ingredients on each fillet.

Grilling basket can also be prepared for veggies. Brush the same melted ingredients on veggies, dang there good. Enjoy!

Captain Chris Martin

recipes2

Bay Flats Duck Soup

Bay Flats Duck Soup

2 bowls of cubed duck breast

1 bowl of cubed salt pork

Olive oil

Duck stock, 5 lbs duck parts (backs, necks, carcasses, and giblets), 2 lg onions, coarsely chopped

2 md carrots, peeled, trimmed coarsely chopped 2 lb celery, stalks with leaves timmed, coarsely chopped 2 garlic, cloves, crushed

1 bn parsley, stems

2 Thyme, dried

1 bay leaf

1/2 ts salt, coarse
Sliced jalapeno sausage

Chopped green onions

Chopped white onions

Bay leafs

Sliced carrots

Sliced new potatoes

Cyan pepper

Large course black pepper

Uncooked uncle ben’s long grain wild rice

Package of gumbo mix

Sliced Celery

Heat extra-virgin olive oil to medium-high setting. Add cubed duck and salt pork to olive oil. Braze duck until the meat turns brown. Drain off olive oil, move duck meat and salt pork to crock-pot. For duck stock, wash duck parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim as necessary. Strain the “soup” into a large bowl through a colander lined with double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids. Start adding in all vegetables and potatoes. Season to taste. Add uncooked wild rice crock-pot. Turn on high for 4 hours and switch to low or warm.