Crab Cakes with Tomato-Corn Relish and Citrus Aioli

  • 12 ounces fresh lump crabmeat, picked over for shells
  • 1/2 cup mayonnaise
  • 3 tablespoons finely diced red bell pepper
  • 3 tablespoons finely diced celery
  • 2 tablespoons finely diced red onion
  • 1 tablespoon minced fresh flat leaf parsley
  • 1 tablespoon fresh lemon juice
  • 3 cups panko (Japanese breadcrumbs)
  • Salt and Freshly ground pepper to taste
  • Canola Oil for frying

Citrus aioli

  • 1 egg yolk
  • Grated zest and Juice of 1 lemon
  • Grated zest and juice of 1 lime
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 cup extra virgin olive oil

Tomato-Corn relish

  • 3 ears corn, shucked and steamed for 5 minutes
  • 2 pints sweet heirloom cherry tomatoes, halved
  • 1/4 cup rice vinegar
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground pepper to taste

In a large bowl, combine the crabmeat, mayonnaise, bell pepper, celery, onion, parsley, and lemon juice and stir to mix thoroughly. Add 1 cup of the panko and mix well, adding a bit more if needed until the mixture holds together. Season it with salt and pepper to taste. Spread the remaining panko in a shallow bowl or pie plate. Form the crabmeat mixture into 6 cakes and dip them into the panko, patting well so that the panko adheres. Place the crab cakes on a parchment-lined baking sheet and refrigerate. To make the citrus aioli: in a food processor, combine the egg yolk, citrus zests and juices, garlic, and salt and process for 1 minute. With the machine running, gradually add the oil to make an emulsified sauce. Cover and refrigerate until ready to serve. To make the tomato corn relish: using a large, sharp knife cut the kernels, cherry tomatoes, vinegar, and cilantro and toss well. Season it with salt and pepper to taste. In a large sauté pan, heat ½ inch canola oil over medium heat. Fry the crab cakes, turning once, until browned, about 4 minutes on each side. Using a slotted spatula, transfer the crab cakes to paper towels to drain. Serve on warmed plates, with the aioli and relish on the side.

Cajun Shrimp with Artichoke Cream Sauce

Cajun Shrimp with Artichoke Cream Sauce

Alec Naman from Naman’s Catering is in the Studio 10 kitchen with this delicious creamy dish! It combines spicy shrimp with plenty of veggies in a rich, flavorful sauce.


2 lbs peeled and deveined shrimp (21-25 ct)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 cups chopped mushrooms
1 cup chopped purple onion
2 cups artichoke hearts
2 cups white wine
1 cup olive oil
1 stick butter
1 quart heavy cream
2 tablespoons minced garlic
1 tablespoon thyme
1 tablespoon basil
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
2 teaspoons lemon juice
1/2 cup flour
Rice or pasta for serving (cooked)


In a large skillet, sauté onions, bell peppers and mushrooms in 1/2 stick of butter and 1/2 cup olive oil until tender (4-5 minutes).

Add the white wine and let reduce by half. Add the minced garlic, thyme, basil, black pepper and cayenne, and continue cooking 1-2 minutes. Sprinkle in the flour, coating everything generously until all liquids are absorbed.

Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2-3 minutes.

In a separate skillet, add the other 1/2 stick of butter and the 1/2 cup olive oil, and add shrimp to sauté. Add salt and pepper to taste. Add lemon juice. Cook approximately 4-5 minutes and add to cream sauce, including all shrimp juices.

Serve over your favorite pasta or rice.

Grilled Salmon with Asian Mustard Glaze

Grilled Wild Salmon w/ Asian Mustard Glaze:

6      wild Alaska salmon fillets, 6 ounces each, bone and skin removed
1/2   teaspoon sea salt and black pepper

3        tablespoons sesame olive oil
1/3     cup dry mustard powder
1/2     cup honey
1        cup water
1/4     teaspoon tamari
1       tablespoon soy sauce
1       cup of brown mustard
½      cup of orange juice
1        teaspoon of ground ginger
2        teaspoon  chopped parsley

Prepare a charcoal grill.
When charcoal is hot and has a coat of ash, spread around the coals to create an even heat source.
Season the salmon filets with salt on both sides.
Place the fish on the grill and cover with either the grill lid or a stainless steel bowl. Grill for approximately 8–10 minutes without turning.
Meanwhile, mix the oil, mustard powder, brown mustard, honey, water, soy sauce, orange juice, ginger, and parsley and tamari to a thick glaze. During the last 3–4 minutes, brush fish with the glaze.
Turn filets on the grill and replace cover until salmon is finished cooking.
Serve each piece with a simple green salad or seasonal grilled vegetables for a delicious meal.

Serves 6

Herbed Brown Rice

1    tablespoon olive oil
1    onion, finely chopped
3    garlic cloves, minced
1    red bell pepper, seeded and finely chopped
1    celery stalk, finely chopped
1    cup instant brown rice
1/2     teaspoon salt
1/2     teaspoon dried marjoram
1¼     cups water
1/2     cup finely chopped fresh flat leaf parsley
1/4     teaspoon freshly ground pepper

In a large nonstick saucepan over medium heat, heat the oil. Sauté the onion and garlic until the garlic is lightly browned, 2-3 minutes. Add the rice, salt, marjoram, and water; bring to a boil. Reduce the heat and simmer, covered, 5 minutes. Reduce the heat and simmer, covered, 5 minutes. Remove from the heat and stir in the parsley and pepper. Let stand 5 minutes.

Makes 6 Servings


Chef Challenge, on August 30, 2018, from 6-9pm at Ft. Whiting in Alabama and on September 13 from 6-9pm at Sanders Beach in Florida is Feeding the Gulf Coast’s annual fundraiser to raise awareness for those struggling with hunger along the Central Gulf Coast. Every year, this event marks the beginning of September as Hunger Action Month. Chef Challenge guests will enjoy tastings of dishes from local chefs and restaurants, live entertainment by Roman Street, a vast silent auction, and complimentary beer and wine. Guest will vote on their favorite dishes and a winner will be named!
Click here for the Facebook event page.

Sesame Ahi Tuna with Asian Slaw

Sesame Ahi Tuna with Asian Slaw

Mix Asian Cole Slaw with Ginger Sesame Dressing and top with a layer of thin-sliced and chopped Ahi Tuna. Drizzle with Teriyaki Lime Sauce and Roast Red Pepper Sauce. Sprinkle with sesame seeds and serve in Fried Wonton Shells.

Asian Cole Slaw

Combine medium chopped cole slaw mix with finely chopped red pepper, and angle-sliced green onion.

Ginger Sesame Dressing

Combine 2 tablespoons sesame oil with 6 tablespoons mixed black and white sesame seeds.


Asian Roast Red Pepper Sauce

  • 2 red peppers
  • 3 cloves garlic
  • 2 chipotle peppers
  • 1 T sesame oil
  • 1/2 C olive oil
  • 3 T soy sauce
  • 1 T red wine vinegar

Roast red peppers over open flame until blackened. Rinse in cold water to remove blackened skin. Clean out seeds.

Add peppers to blender with garlic, chipotle, sesame oil. Blend well.

Slowly add olive oil, then soy sauce, then vinegar. Chill.



Teriyaki Lime Sauce

  • 2 C Teriyaki sauce
  • 1/4 C Key Lime juice
  • cornstarch and water (as needed to thicken)
  • 3/4 C sugar
  • 1/4 tsp. Five Spice

Bring Teriyaki and lime juice to boil in small pan. Add cornstarch and water mixture to thicken (mixture should be thick enough to hold up when sugar is added).
Add sugar and Five Spice and set aside to cool.