To see a complete list of recipes contained in the Larkin Community Cookbook, click here.
CRAB CAKES (Amber Whale Tavern, Collective Obsessions Saga)
•2 slices white bread, crusts removed •2 TBS mayonnaise •2 tsp. Old Bay Seasoning •1/8 tsp. cayenne pepper •2 tsp. parsley •1/2 tsp. prepared yellow mustard •1 egg, beaten •1 LB fresh lump crabmeat
Break bread into small pieces. Mix in mayonnaise, Old Bay, parsley, mustard and egg. Stir in crabmeat. Shape mixture into patties. Broil for ten minutes without turning, or fry until golden-brown on both sides.
FRIED PERCH (Lobstershell Restaurant, The Keeper's Journal)
•1 1/2 C flour •2 TBS paprika •1/2 tsp. salt •1 egg •1 C milk •1/2 C butter •4 perch fillets
In a bowl, combine the flour, paprika and salt. Set aside. In another bowl, blend the egg and milk together. Heat the butter in a large frying pan. Rinse perch fillets in cold water. Dip the perch fillets in the egg wash, and then into the flour mixture. Place coated fillets in melted butter in the frying pan and brown on both sides. Remove fillets from the frying pan and drain on a paper towel. Serve at once with fresh sliced lemon.
ZUCCHINI LOAF (from Chef Claude Mondoux, Passion Forsaken)
•3 C flour •1 tsp. salt •1 tsp. baking soda •1 tsp. baking powder •3 tsp. cinnamon •3 eggs •1 C vegetable oil •1 1/2 C sugar •3 tsp. vanilla •2 C zucchini, grated •1 C walnuts, chopped
Preheat oven to 325-degrees F. Grease and flour two loaf pans. Sift flour, salt, baking powder, soda, and cinnamon in a bowl. Beat the eggs, oil, vanilla, and sugar in another bowl. Add dry ingredients to the moist ingredients, and mix well. Stir in the grated zucchini and nuts. Pour the batter into prepared pans. Bake for forty to sixty minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for twenty minutes. Remove bread from pan, and allow to cool before slicing.