Featured Cookbook

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1. Sanibel Seafood Benedict with Alfredo Sauce (Serves 2)

2. Crab Puffs

3. Shrimp Perlo

Book Description

Randy Wayne White's thirteen years as a full-time, light-tackle fishing guide at Tarpon Bay Marina, Sanibel Island, on Florida's Gulf Coast, inspired many of the characters and stories in his New York Times best-selling Doc Ford series. Randy Wayne White's Gulf Coast Cookbook pairs more than 125 recipes with photos of the real Tarpon Bay and the most appetizing food-related passages from this acclaimed writer's essays and novels. The result is a veritable memoir of food and adventure, true friends and favorite characters, all in an enjoyable presentation promising satisfying food, drink-and reading.

... (more)

Randy Wayne White's Gulf Coast Cookbook: With Memories and Photos of Sanibel Island

Authors: Randy Wayne White,Carlene Fredericka Brennen

Date: December 2006

ISBN: 159228096X

Publisher: The Lyons Press

Paperback

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This recipe comes from friend Victor Mayeron, owner of The Mucky Duck on Captiva Island. A great restaurateur and raconteur. —RWW

Serves 4

• 1 teaspoon butter

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped green bell pepper

• 1/4cup finely chopped celery

• 1/4 cup cream sherry

• 1 pound crab claw meat picked over

• 1/2 cup plain dried breadcrumbs, divided use

• 1 large egg, lightly beaten

• 1/8 teaspoon dry mustard

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon Old Bay Seasoning

• 1/3 cup mayonnaise

• canola oil for deep-trying

1. Place butter in a large skillet over medium heat. When butter has melted, add onion, bell pepper, and celery and saute, stirring frequently, until vegetables are just crisp.

2. Add sherry and cook 2 more minutes. Remove skillet from burner and allow mixture to cool.

3. Place crab claw meat, 1/4 cup breadcrumbs, egg, mustard, cayenne pepper, Old Bay Seasoning, and mayonnaise in a large bowl. Stir to combine ingredients. Add onion mixture and stir to blend thoroughly.

4. Roll mixture into balls the size of golf balls. (If mixture is too sticky, add more crabmeat; if too dry, add a bit of mayonnaise.) Place remaining 1/4 cup breadcrumbs on a small plate. Roll crebmeat balls in crumbs to coat.

5. Place canola oil in deep-fat fryer per manufacturer’s instructions. Heat to 375 degrees F. Drop the crabmeat balls into the oil and fry for 3 to 5 minutes or until puffs are golden.

6. Serve puffs with cocktail sauce or Dijon mustard sauce.

Recipe courtesy of The Mucky Duck on Captiva Island.

More From This Book:

1. Sanibel Seafood Benedict with Alfredo Sauce (Serves 2)

2. Crab Puffs

3. Shrimp Perlo

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