Virginia Beach Recipes
Mahi Mah’s Seafood Restaurant and Sushi Saloon
6th Street & Atlantic Avenue
Virginia Beach, VA
757-437-8030
www.mahimahs.com
Green Apple Chutney
Ingredients:
3 ea. diced green apples
1/4 of 1 whole, fresh pineapple
3/4 of 1 diced red onion
1/4 cup minced roasted red pepper
1 cup apple cider vinegar
1 cup red wine vinegar
1/2 cup chopped walnuts
1 cup brown sugar
2 Tblsp. curry powder
Dice apples and onions. Add all ingredients together in sauce pot bring to boil, reduce to simmer until reduced by half. Serves 15.
Mahi Mah’s Seafood Restaurant and Sushi Saloon
6th Street & Atlantic Avenue
Virginia Beach, VA
757-437-8030
www.mahimahs.com
Crab Cakes
Ingredients:
2 Cans Lump Crab Meat
1 Cans Jumbo Lump Crab Meat
1 Cup Panko Bread Crumbs
2 Tsp Dried Parsley
1/2 cup + 2 Tblsp. Mayonnaise
2 Eggs
2 Tsp. Old Bay Seasoning
1 Tsp. Worcestershire Sauce
1 Dash Tabasco
1 Tsp. Dried Chives
Dash Lemon Juice
1/4 tsp. Dry Mustard
Mix all ingredients until completely combined except jumbo lump.
Once binder is made gently fold in the jumbo lump to ensure that the lumps are still visible.
Refrigerate in covered container until ready to use. Sautée in butter or oil.
Baking: Preheat oven to 375˚. Grease baking sheet. Brush tops of cakes with butter. Bake for 15 minutes, flip and brush with butter again, bake for an additional 10 to 15 minutes until golden brown.
Yields 16 crab cakes
Burtons Grill
741 First Colonial Road
Marketplace at Hilltop
757-422-8970
www.burtonsgrill.com
Burtons Grill Crab Cakes
Ingredients:
1 lb Pasteurized Crab Meat; Picked Over For Shell And Cartilage
1/4 Cup Red Onion; Diced
1/4 Cup Red Pepper; Diced
1/3 Cup Mayonnaise
1 Tbsp Dijon Mustard
1/4 tsp Horseradish
1 tsp Old Bay
2 Tbsp Ritz Cracker Crumbs, Crushed
Directions:
1. Pick through crab meat carefully, making sure to leave all lump meat intact. Place in a stainless steel bowl.
2. In another bowl, combine the onion, red pepper, mayonnaise, mustard, horseradish, Old Bay seasoning and mix well.
3. Add crab and gently fold in by hand with a rubber spatula
4. Fold in Ritz crackers with rubber spatula
5. Weigh crab mixture into 4 oz. portions and mold into cake formation
6. Cover and refrigerate until ready to use.
Sautée in butter or oil.
Baking: Preheat oven to 375˚. Grease baking sheet. Brush tops of cakes with butter. Bake for 15 minutes, flip and brush with butter again, bake for an additional 10 to 15 minutes until golden brown.
Note: I can’t stress it enough to be very gentle when picking through crab, the beauty of the crab cake is when you get nice lumps of crab meat!!!!
Surf Club Ocean Grille
5700 Atlantic Ave.
Virginia Beach
757-425-5699
www.surfclubvabeach.com
Grilled Diver Scallops & Prosciutto (Makes 1 serving)
Ingredients:
6-8 Jumbo Sea Scallops
2 Tblsp. Olive Oil
1/2 Tblsp. 1/2 Sea Salt
1/2 Tblsp. Ground Pepper
1 slice Prosiutto
1 stalk Asparagus
2 Tblsp. Boursin Cheese
1/2 cup Milk
6 to 8 Jumbo Scallops Sautéed in Olive Oil, Sea Salt and Ground Pepper. Pan-Fry a thin slice of Prosciutto wrapped around a stalk of asparagus until the Prosciutto gets crispy. Simmer 2 Tblsp. of Boursin Cheese and 1/2 cup milk until thick.
Layer the above on a plate and and serve with your favorite rice or potato. Enjoy!
