It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.
Fish must swim thrice--once is the water, a second time in the sauce, and a third time in wine in the stomach.
My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.
As a child, I used to spend nearly all my summer holidays with my aunt in Wales, and we used to catch mackerel in a boat and then cook them on board.
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.
I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.
I don't show just anyone how to crust a sea bass. That's sacred information.
I'm a huge seafood lover; I could cook it everyday.
I'm obsessed with vinyasa flow yoga and Pilates. And since I live in Sweden, and we have good seafood, I tend to cook a lot of fish, preferably with oven-roasted veggies and a cauliflower mash.
In Baltimore, soft crabs are always fried (or broiled) in the altogether, with maybe a small jock-strap of bacon added.
