Route 28 Roadhouse Recipes

As featured on WMUR TV 9 June 09, 2004

Roadhouse Crab Cakes

Ingredients:

½ cup seasoned bread crumbs

½ cup extra heavy mayonnaise

1 large egg

2 scallions finely chopped

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon parsley

1 tablespoon Worcester sauce

1 teaspoon Old Bay Seasoning

2 cans (6 ½ oz each) lump crabmeat,

drained and cleaned

2 tablespoons butter

In medium bowl, mix all ingredients except the crabmeat. Fold in the crabmeat being careful not to break it up. Form into 8 equal sized patties. Melt the butter in a large skillet over medium heat. Saute the patties for 3 to 4 minutes per side or until brown. Serve immediately.

Serve with tartar sauce for dipping.

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Roadhouse Scallops Fra Diavolo
Ingredients:

4oz Sea Scallops

2oz sliced Spanish onion(Bermuda onion optional)

2oz sliced green pepper(multi-colored optional)

2oz olive oil

6oz marinara sauce

1-2oz Cajun seasoning

2-4oz red hot sauce

8oz cooked pasta

Garlic bread

Saute scallops, onions and peppers in olive oil until scallops start to brown, add Cajun seasoning. At this point add the marinara sauce and drop your pasta in hot water to heat. Depending on how hot you want this dish, add red hot sauce to taste. Strain the pasta in a colander and place in china bowl. When scallops, onions and peppers are done (approximately the time the vegetables are tender) remove from fire and pour over the pasta. Place garlic bread on plate and serve