New Castle News

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October 26, 2013

Culinary Conversation: Jersey? Sure? Garden state offers bounty of regional treats

NEW CASTLE — When you have a craving for anything fishy, the best place to be is near a coastline.

Atlantic City was such a place. It was one of the destinations of a recent vacation. I had never been there. That means I have never walked the boardwalk until last week.

Although it is dominated by classy, upscale hotels, there are still plenty of souvenir shops pitching kitschy items, and stands selling saltwater taffy and fudge. Ice cream sandwiches made with waffles are a staple on the boardwalk, too.

We also visited Cape May, N.J. — a charming seaside town with row after row of Victorian gingerbread houses in colors ranging from pink to red to bright green.

I was in seafood heaven. Deciding what to order was rough. Swordfish, salmon, scallops — my favorite — and shrimp are caught almost outside restaurant doors, which gives new meaning to the word fresh.

Did I mention crab cakes? At Gallagher’s Steakhouse in our hotel, I had the most amazing crab cakes — some of the best I have ever eaten.

But I also discovered that like all states, New Jersey, has some treats it calls its own, and they are part of today’s column. And though it might be easier to purchase a box next time you’re near the shore, just for fun, a recipe for saltwater taffy is also included.

As the holidays are approaching, gather up your favorite recipes for entrées, side dishes, pies and cookies and send them to Culinary Conversation. It’s a tasteful place to be.

Crab Cakes

  • 1 pound jumbo lump crab
  • 1 bunch scallions, minced
  • 2 tablespoons minced parsley
  • 1 teaspoon Old Bay seasoning
  • 2 eggs
  • 1 cup mayonnaise
  • 1 cup panko bread crumbs
  • Salt and pepper
  • 2 tablespoons whole grain mustard

Mix all ingredients gently.

Let mixture rest for 20 minutes.

Shape into patties. Pan fry by heating sauté pan. Add oil to lightly coat pan. Cook 4 to 5 minutes per side.

Baked Sea Scallops

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