MGM Gold Strike Casino Resort: The Chicago Steak House Crab Cake Recipe

I promised y’all that I would share the recipe for the crab cakes that we enjoyed at the Chicago Steakhouse at MGM Gold Strike Casino Resort. The Executive Sous Chef, Anthony Cieplinski, sent it to me and gave me permission to post it. I hope you enjoy it as much as we did. I was so surprised to find out that the sauce is made from corn.

Chicago Steakhouse Crab Cakes

1 cup mayonaise

2 eggs

1 Tbs whole grain mustard

1 Tbs Old Bay

2 tsp salt

2 tsp pepper

2 Tbs parsley

2 tsp lemon juice

1/2 cup Panko Flour or gluten free bread crumbs

2 lbs crab meat

Combine all wet ingredients and mix well. Add all dry ingredients and crab meat, and fold together. Lightly mix in Panko or gluten free bread crumbs into mixture. Shape about 3 oz of mixture into a thick patty. Fry on a griddle until browned on one side. Flip and fry on the other side until browned. Serve with sauce.

Corn Sauce:

1 cup Sweet corn (frozen preferably)

3 Tbs butter.

Salt and pepper to taste

Puree corn until smooth. Put it in a small saucepan, and add in the cold butter. Stir until corn is hot and butter is melted. Add salt and pepper to taste. Garnish with parsley or watercress if desired.

Crab cakes with corn sauce

Crab cakes with corn sauce

Let me know if you make these. Did they turn out as good as I told you they would be?

Re-Create The Recipe: Chicken With Cannellini Beans

Chicken with Cannellini Beans

Chicken with Cannellini Beans

I enjoyed this dish so much at BarZin that I decided to make it at home last week. As you know, I live out in the boondocks, in the woods, near the Georgia-Alabama line. The grocery stores around here don’t have a lot of “fancy” stuff like chard and pancetta. So, I had to make do, and used some chopped turnip greens and bacon instead. While it did not taste exactly like the dish I had at BarZin, and mine was a bit drier than what I had at the restaurant, it was good.

Chicken with Cannellini Beans Recipe

4 chicken thighs


seasoned salt

Rinse and trim the chicken thighs, and sprinkle with tenderizer and seasoned salt. Bake in a 350 degree oven for thirty minutes, or until done.

2 slices bacon

2 cloves garlic

1 tablespoon olive oil

1 16 oz can cannellini beans

1 cup chopped greens (I used turnip greens)

1/4 tsp pepper

1/2 tsp Italian seasoning

1/4 cup chicken drippings

Chop the bacon and garlic, and place in a skillet with the olive oil. Cook and stir on medium heat until bacon is browned. Add the beans, chopped greens, italian seasoning, and pepper, stir to mix well. Cover, and cook on medium heat until most of the liquid has evaproated. Stir in the chicken drippings, cover, and simmer a few more minutes. Serve in a bowl with chicken. Makes 4 servings.

Re-Create the Recipe: Crab Cakes with Cranberry Chutney

Crab cakes with Cranberry sauce

Crab cakes with Cranberry sauce

As soon as we left Cafe Karibo, I knew I was going to try to re-create those yum-a-licious crab cakes they served us. The ones with the Cranberry Chutney and Brie. Except that I live in a tiny little town, where the only grocery store has never even heard of brie, so I had to improvise and use cream cheese.

This is not the first time I have gone home and re-created the meal I had in a restaurant. I have done it many times. There are recipes scattered all over my blog where I have figured out how they made it in a restaurant, and tried to make it at home. There is the Mexican Seafood Soup. That one took me forever to get it right.  Then there was the Shrimp Stuffed Avocado, and The Black Bean and Shrimp Nachos.  I think that this is the sincerest form of flattery there is for a chef–when a person loves what they made so much that they will try to make it at home. Now I know I won’t ever be as good as the chef at the restaurant, but I can try to emulate them so I can have better food at home. So, it’s not a new thing for me to come home from a restaurant and start trying to make the things I ate there.

My version of the crab cakes turned out very good. For the crab cakes, I used a recipe with no bread fillers that I got from a restaurant proprietor in Virginia several years ago. Then I googled Cranberry Chutney recipes, and adapted to the ingredients I had on hand. Here ya go!

Gluten Free Crab Cakes Virginia Style

1 lb crabmeat, picked over for shells (I used a steamed Dungeness crab from the Kroger Seafood counter

1 beaten egg

4 Tablespoons mayonaise

2 teaspoons mustard

1/8 teaspoon vinegar

1 teaspoon Old Bay Seasoning

2 slices of gluten free bread, processed into fine crumbs

1/4 cup olive oil or vegetable oil for frying

Mix all ingredients except for bread crumbs in a bowl. Stir the mixture gently to prevent breaking up the crabmeat lumps. Heat oil in skillet. Gently shape two tablespoons of the mixture into patties about 3/4 inches thick. Place the bread crumbs in a separate small bowl. Roll each crab pattie in the bread crumbs, then place in the hot skillet. Fry for about 4 minutes on each side. Makes 7-8 crab cakes.

Cranberry-Peach Sauce

1 cup fresh cranberries

1/2 cup suger

2 teaspoons lemon juice

1 teaspoon lemon zest

2 frozen peach slices, diced

Place all ingredients in a small saucepan. Bring to a boil, stirring often. When the mixture boils, turn heat to medium low, and cook until cranberries pop and sauce is thickened a bit. Stir frequently. Serve over crab cakes.

I served my crab cakes with cranberry sauce and cream cheese over mashed potatoes.

Pepperidge Farms Baked Naturals Tortilla Chips Review

pepperidge farm baked naturalspepperidge farms baked naturals

Pepperidge Farm sent me two bags of their new Baked Naturals tortilla chips to try. And thanks to them, they are also going to give some to one of my readers!

These chips are so good, whether you eat them right out of the bag or use them in a recipe. I have to confess that I ate almost the whole bag of the nacho cheese flavor before I knew it because they were that good. One of the things I liked most about these chips is that they are not hard like some tortilla chips can be, and that is important in a household where a denture wearer lives.

shrimp nachos

I decided to use the plain, simply tortilla flavor in one of my favorite recipes, Shrimp and Black Bean Nachos. I made up this recipe years ago, after eating some Shrimp Nachos in a now extinct restaurant in Atlanta. One thing I like about this recipe is that you can use just about any vegetable you like in it and it still tastes good. Here is how I made it the other day:

Shrimp and Black Bean Nachos

1 bag Pepperidge Farm Baked Naturals Simply Tortilla Chips

24 shrimp

1 can black beans

1 small can sliced black olives

3 green onions

12 cherry tomatoes

1/2 green bell pepper

1 yellow summer squash

1/2 cup shredded cheddar cheese

Grill the shrimp, tomatoes, bell pepper and squash until done. Put a generous handful of Pepperidge Farm Baked Naturals Tortilla Chips on microwave safe plate. Use your hand to grab a generous handful of black beans on each plate on top of the chips. Add sliced black olives, and sliced green onions. Add half of the grilled  shrimp and vegetables to each plate. Top each plate with half of the cheese. Microwave about one and a half minutes until the cheese is melted. You can add salsa and sour cream if you like it.

black bean nachos

The prize in this giveaway is 3 bags of each flavor of Baked Naturals Tortilla Chips from Pepperidge Farm to one winner. To enter, use the Giveaway Tools form below:

Shrimp Stuffed Avocados

Last month when we went down to Prescott for FabGrandpa’s visit to the VA, we ate at a little Mexican restaurant there. We tried their Shrimp Stuffed Avocados and boy were they ever good!  I told FabGrandpa that I would try to re-create them at home.

halve and peel the avocados

Here is the version I came up with, and it is pretty darn close!  This recipe makes enough for 4 servings for appetizers or 2 servings for dinner.

2 ripe avocados

1 lime

1 lb uncooked shrimp

2 tablespoons butter, margarine, or olive oil

chipotle pepper

pico de gallo (store bought or make your own. I used ready made from the produce section of the grocery store)

Cut the avocados in half, remove the pit, and peel. For two dinner servings, put 2 avocado halves in each bowl. For appetizer servings, put one avocado half in each bowl. Roll the lime around on the counter to soften it up, slice off one end, and squeeze the juice over the avocado halves.

Shrimp with chipotle pepper

Peel and devein the shrimp, rinse well, and drain. Melt the butter in a large skillet. Add the shrimp to the pan, and sprinkle generously with chipotle pepper. Stir and sautee the shrimp until done, about 10 minutes.

Place half of the cooked shrimp in each bowl over the avocado halves for dinner servings, or a fourth of the shrimp on each avocado half for appetizer servings. Spoon about 1/3 to 1/2 cup of pico de gallo over the shrimp. Serve with tabasco sauce if desired.

Shrimp Stuffed  Avocado

MMMM, Mexican Seafood Soup

I wrote about this soup last year, but it is soooo good that it is worth repeating. When you eat it, it tastes like it takes hours to make and like it would be a complicated recipe to make. It really isn’t. If you like a little bit of heat, and a little bit of spice, this is a really good soup. And everything in it is naturally gluten free. You’ll say “¡Esta sopa está tan sabroso!

The ingredients are basically the same as for any good vegetable soup, with a few Mexican herbs thrown in. The secret ingredients? Shrimp, cumin, and shrimp bouillon. Don’t be afraid of it because of the jalapenos, two won’t make it hot, just a little warm.

Mexican Seafood Soup

3-4 tablespoons Olive Oil
3-4 stalks of celery, coarsley chopped
1 large onion, chopped
2-4 cloves garlic, minced
2 (or 3 if you dare) jalapenos, seeded and chopped
1 16 oz can diced tomatoes
3 carrots, peeled and cut in chunks

3 medium potatos, washed and cut in chunks
1 zucchini, cut up
3 cubes Shrimp bouillon (Caldo con sabor de camaron) w/ 1 cup water
OR 16 oz seafood stock
6 cups water
2 tablespoons cumin
1 teaspoon basil
1 teaspoon red pepper

1 teaspoon salt
2-3 shakes of tabasco sauce
1 bunch fresh cilantro if desired
1/2 lb tilapia or other firm white fish, cut in bite size pieces
1/2 lb shrimp, peeled and deveined
1 avocado, peeled and sliced
1 lime

Heat the olive oil in a dutch oven. Saute the celery, onion, garlic, and jalapenos until the onions are clear. Add tomatoes, cumin, basil, red pepper, tabasco, carrots, zucchini and potatoes. Put the bouillon cubes in 1 cup of water in a microwave safe container. Microwave for 4 minutes, until the water is boiling. Stir well to make sure the cubes are dissolved. Add to the dutch oven. If using the seafood stock instead, add it now. Add the rest of the water. Bring to a boil, then turn the heat down, cover the pot, and simmer for 40 minutes. Add the fish and shrimp, cover, and simmer another 10 minutes. Slice the avocado and squeeze lime juice over to prevent discoloration.

To serve, fill each bowl with soup, then put some slices of avocado on top, followed by a squeeze of lime juice. ¡Demasiado delicioso ser verdad! I always eat way too much.

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