Seafood Recipes

Baked Scallops with Garlic Sauce

2011-12-15T00:06:00.000+07:00

1 1/2 pounds bay scallops, cut in halves 3 cloves garlic, mashed 1/4 cup (1/2 stick) margarine, melted 10 firm white mushrooms, sliced Light dash of onion salt Dash of freshly grated pepper 1/3 cup seasoned bread crumbs 1 teaspoon finely minced fresh parsley

Wipe scallops with damp paper towel. Mash garlic cloves and add to margarine; stir well to blend. Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish; add the mushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops. Sprinkle with bread crumbs, parsley and reserved garlic sauce. Bake in preheated 375 degrees F oven until the top is nicely browned and bubbly hot.

Crab Muffins

2011-12-15T00:03:00.001+07:00

1/2 lb crabmeat (7 oz. can)
1 stick margarine
1 jar old english cheese
1/2 teaspoon garlic salt
2 tablespoon mayonnaise
1/2 teaspoon season salt
6 english muffins

Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix
together all except muffins. Spread on muffins. Cut muffins into
quarters. Freeze on cookie sheet. Put in bag and store in freezer
until needed. Broil and serve.

Crab Fondue

2011-12-15T00:03:00.000+07:00

3 can crabmeat
24 oz cream cheese
2 teaspoon prepared mustard
2/3 cup white wine
1 small onion, diced
1 teaspoon powdered sugar
1 dash seasoned salt
1/2 cup mayonnaise
1 loaf french bread, cut
1 into 1 cubes

Combine all ingredients except the French bread in a pan. Stir, over
low heat, until the cheese melts and all ingredients are well mixed.

Serve over a low flame. Use the bread cubes as dippers.

Boiled Crabs

2011-12-15T00:02:00.000+07:00

2 each lemons, quartered
8 each new red potatoes
4 each small ears fresh corn
4 each small yellow onions
1 cup salt
1/2 cup ground red pepper
1/2 cup ground white pepper1/2 cup ground black pepper
12 each live blue crabs

Fill a large (10-quart) stockpot one-third full with water.
Add the lemons, potatoes, corn, onions, salt, and peppers.
Cover and bring to a boil over high heat. Let boil for 10 minutes.
Add the crabs, (if blue crabs are not available, substitute other
small to medium crabs), cover, and return to boil. Once steam
starts to escape from under the cover, let cook for 15 minutes.
Turn off the heat and let sit, covered, for 10 minutes more.

Baked Fresh Salmon

2011-12-15T00:00:00.000+07:00

3 lb salmon
1 teaspoon salt
1 teaspoon pepper, black
1/2 teaspoon thyme
3 tablespoon butter
1 1/2 cup cream, light
3 onion; sliced
3 parsley sprig
1 garlic clove; quartered
1 bay leaf
2 cucumber; peeled & cut into strips

Combine salt, pepper and thyme then rub all sides of the salmon. Melt
butter in baking dish then add salmon and coat with the butter. Add
light cream, onion slices, parsley, garlic, and bay leaf then arrange
cucumber strips around the fish. Bake covered for 40 minutes or until
centre bone can be removed easily. Remove and discard bay leaf,
onion, parsley and garlic before serving.

Baked Dilled Salmon On Rice

2011-12-14T23:58:00.000+07:00

1 medium onion, chopped
3 cloves garlic, minced3 medium tomatoes, diced
1/2 lb mushrooms, sliced
3 tablespoon fresh dill, chopped
3 tablespoon lemon juice
1 salt and pepper to taste
2 cup cooked brown rice
4 salmon fillets
1 olive oil spray

Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion,
garlic, tomatoes and mushrooms for 5 minutes or until softened. Add
lemon juice and fresh dill. Remove from heat. Add salt and pepper to
taste. Spray a baking dish with cooking oil spray. Spread rice evenly
over bottom. Top rice with salmon. Cover each fillet with vegetable
mixture. Cover pan with foil. Bake for 20 minutes at 350øF.

Baked Almond Catfish

2011-12-14T23:57:00.000+07:00

1/2 cup whole almonds, toasted
3 tablespoon cornmeal
2 tablespoon grated parmesan cheese2 tablespoon fresh parsley, chopped
1 tablespoon flour
1 salt & freshly ground black pepper,; to taste
2 tablespoon fresh lemon juice
2 lb catfish fillets
1 parsley sprigs and lemon wedges, fo; r garnish

Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.

NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and asprinkle of lemon zest.

Makes 4 servings.

Angel Hair Pasta With Sea Scallops

2011-12-14T23:56:00.000+07:00

1/2 cup soft breadcrumbs
8 oz angel hair pasta -
1 uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley -
1 divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice -- (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces

Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or
until golden brown; set aside.

Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well. Place in a
large bowl; set aside.

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4
cup parsley and next 4 ingredients; saute 1 minute. Add flour and
pepper; cook 1 minute, stirring constantly with a whisk. Gradually
add clam juice, stirring constantly. Cook 1 minute or until
thickened, stirring constantly. Pour over pasta; toss well. Set
aside, and keep warm.

Heat remaining 1 teaspoon oil in skillet over medium heat; add
scallops, and saute 4 minutes or until scallops are done. Add to
pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4
cups).

Delta Shrimp

2010-05-05T07:27:00.001+07:00

2 quarts water 1/2 large lemon, sliced 2 1/2 pounds unpeeled large fresh shrimp 1 cup vegetable oil 2 tablespoons hot sauce 1 1/2 teaspoons olive oil 1 1/2 teaspoons minced garlic 1 teaspoon minced fresh parsley 3/4 teaspoon salt 3/4 teaspoon Old Bay® seasoning 3/4 teaspoon dried whole basil 3/4 teaspoon dried whole oregano 3/4 teaspoon dried whole thyme Leaf lettuce

Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp, leaving tails intact. Place shrimp in a large bowl.
Combine oil and next 9 ingredients; stir with a wire whisk. Pour over shrimp. Toss to coat shrimp.
To store: Refrigerate in a tightly covered container up to 8 hours.
To serve: Drain shrimp and arrange in a large lettuce−lined bowl. Serve with cocktail sauce.

Curry of Shrimp

2010-05-05T07:26:00.003+07:00

1/3 cup butter or margarine 3 tablespoons flour 1 to 3 tablespoons curry powder 1/2 teaspoon salt 1/4 teaspoon paprika Dash of ground nutmeg 2 cups light cream 3 cups cleaned, cooked shrimp 1 tablespoon freshly−squeezed lemon juice 1 teaspoon sherry 1 teaspoon onion juice Dash of Worcestershire sauce Salt, to taste

Melt butter; blend in flour, curry powder, salt, paprika and nutmeg. Gradually stir in cream; cook until mixture thickens, stirring constantly. Add remaining ingredients; heat thoroughly. Serve with curry condiments and Orange Rice.
Orange Rice 1 cup uncooked long grain rice 2 cups water 1 teaspoon salt 1 tablespoon grated orange peel 1/2 cup orange juice
Cook rice in boiling salted water until done. Add orange peel and juice. Stir and serve.

Crunchy Almond Shrimp

2010-05-05T07:26:00.001+07:00

1 pound (31−40 count) shrimp 2 eggs 1/4 cup cream 1/2 cup flour 2 minced cloves garlic (or garlic powder) 1/2 teaspoon ground ginger Few dashes hot pepper sauce 1 cup crushed blanched almonds Cooking oil

Mix together in a bowl eggs, cream, flour, garlic, ginger and hot pepper sauce.
Peel, devein and butterfly shrimp. Dip shrimp in batter to coat and place on a piece of wax paper. Spread crushed almonds on plate and roll shrimp in almonds.
Fry shrimp in deep fryer until golden in color. May be eaten hot or cold dipped in your favorite sauce.

Crescent Tuna Bake

2010-05-05T07:25:00.001+07:00

8 crescent dinner rolls 1/2 cup chopped onions 1 cup grated cheese 1 can tuna 1 can cream of mushroom soup 1 cup milk

Mix tuna, onion, grated cheese and 1/2 can mushroom soup. Unroll crescent rolls. Split apart. Place tuna mix on wide part of roll, about 2 or 3 spoonfuls. Roll up as you would with crescent roll. Place in baking pan. Mix milk with remaining soup. Pour over rolls. Bake at 345°F for 45 to 60 minutes until brown and bubbly.

Creamy Ginger Shrimp

2010-05-05T07:24:00.001+07:00

2 pounds medium shrimp, peeled 3/4 cup whipping cream 1 lemon 1/2 teaspoon ground ginger 1 teaspoon onion powder 1 tablespoon soy sauce 1/3 cup butter 1/2 teaspoon garlic powder 2 teaspoon cornstarch

Melt butter in skillet or wok. Stir−fry shrimp until almost done. Squeeze juice of 1 lemon over shrimp. Sprinkle ginger, onion and garlic powder over shrimp. Continue to cook until shrimp are done. Remove shrimp. Add soy sauce to the drippings.
Mix 1/2 of whipping cream and cornstarch in a separate bowl. Set aside.
Pour remaining cream into pan with drippings and cook until bubbly. Add cream and cornstarch mixture. Stir constantly until thick. Add shrimp.
Serve over hot, cooked rice.

Crawfish Boil

2010-05-05T06:57:00.001+07:00

10 pounds live crawfish 2 oranges, cut into thick rounds 2 lemons, cut into thick rounds 1 garlic head, cloves separated and peeled 1/4 cup salt 2 tablespoons ground black pepper 1 tablespoon chili powder, preferably homemade 2 teaspoons cayenne 2 bay leaves 8 to 12 small new potatoes 4 ears corn, cut in half 1 pound small boiling onions Salt, freshly−ground black pepper and cayenne to sprinkle over the crawfish and vegetables

Rinse crawfish well. Put them into a large pot of water and let them sit for about 30 minutes (you can skip this soaking process if the crawfish are farm−raised and purged of mud). While the crawfish bathe, pour 4 to 5 gallons of water into a large stockpot. Add to it the oranges, lemons, garlic, salt, black pepper, chili powder, cayenne and bay leaves. Bring the water to a boil, and cook the spices 10 to 15 minutes. Add the potatoes, corn and onions. After the liquid returns to a boil, cook the vegetables for 5 minutes.
Drain crawfish from their soaking bath, and ad them to the stockpot. After the liquid again returns to a boil, cook the crawfish for 10 to 12 minutes. Remove the pot from the heat, cover it, and let the crawfish and vegetables steep in the liquid for 10 minutes. Drain the liquid from the pot.
Serve everything heaped on big platters, with plenty of newspapers on the side to soak up drippings from the peeling and eating, all done with the fingers. Sprinkle salt, pepper, and cayenne over the crawfish and vegetables as you eat, and, after you break off the tails, be sure to suck the fat from the crawfish heads.
Serves 4.

Crackling Salmon

2010-05-05T06:56:00.001+07:00

1 small can black truffles, very thinly sliced 8 salmon filets, skinned 2 teaspoons fine salt 1 teaspoon fresh ground pepper 1 teaspoon fresh ground coriander 8 (8−inch) rice paper rounds 8 fresh chives trimmed to 4 inches 3 tablespoons olive oil Truffle oil, to taste Generous splash Hennessy cognac
Butterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles. Sprinkle with salt, pepper, cognac and coriander.

Spread a towel on a workspace and fill a large bowl with water. Soak 1 rice paper round until pliable. Arrange 1 chive and reserve truffle slices in center of round and top with each salmon filet rounded side down. Fold rice paper over short sides of salmon, then over long sides to enclose the salmon. Transfer, seam sides down to a tray and keep covered with plastic wrap.

Heat 1 1/2 tablespoons of olive oil in a large skillet over moderately high heat. Sauté salmon packages seam sides up until golden brown. Turn salmon over and reduce heat to moderate. Cook until both sides are firm to the touch. Transfer to plate and enjoy.

Crabby Potatoes

2010-05-05T06:51:00.002+07:00

4 large potatoes, baked or microwaved until tender, then cooled 1 pound lump crabmeat 1/2 cup chopped green bell pepper 1/2 cup chopped onion 2 tablespoons mayonnaise 2 teaspoons dry mustard 1 tablespoon prepared brown mustard 1 teaspoon paprika 2 tablespoons seafood seasoning 1/2 cup butter, melted.

Preheat oven to 350 degrees F. Cut potatoes in half lengthwise; scoop out pulp, leaving shell intact. Set pulp aside.
In a large bowl, mix crabmeat, green pepper, onion, mayonnaise, mustards, paprika, and 1 tablespoon seafood seasoning.
Place potato skins on a cookie sheet. Spoon crab mixture into each potato half. Top with potato pulp. Sprinkle remaining seafood seasoning over potato halves. Bake 5 to 10 minutes, until heated through but not dried. Remove from oven; pour melted butter over.

Crab Vermouth

2010-05-05T06:51:00.000+07:00

1/2 cup butter 1 cup dry vermouth 1 can chicken broth 2 tablespoons chopped parsley 2 tablespoons minced garlic 1 tablespoon soy sauce 1 tablespoon lemon juice 1 teaspoon granulated sugar 2 crabs, cooked, cleaned and cracked 1/4 cup dry vermouth

Melt butter in pan. Stir in the 1 cup dry vermouth and the chicken broth. Add parsley, garlic, soy sauce, lemon juice and sugar. Bring to a boil. Cover; reduce heat and simmer 10 minutes. Add crabs. Cover and simmer until heated through. Pour additional 1/4 cup dry vermouth over crab. If thicker sauce is desired, blend 2 tablespoons cornstarch into butter.
Serve with crusty French bread, followed by cheese and fruit.

Crab Stuffed Avocado

2010-05-05T06:50:00.001+07:00

1 pound cooked, chilled, rinsed and picked over fresh crabmeat 1 cup mayonnaise 1 teaspoon lemon pepper seasoning 1 cup chopped celery 1/4 cup sweet pickle relish 1/2 cup chopped scallions 2/3 cup sliced almonds 2 or 3 avocados

Place the crabmeat in a paper towel−lined bowl. Allow to stand for 15 minutes. Remove paper towel.
Mix mayonnaise, lemon pepper, celery, pickle relish and almonds together. Gently toss with crabmeat.
Slice avocado in 2 around the seed. Split and remove seed and discard. Fill seed hole and tops of avocado with crab mixture.
Serve immediately.
Serves 4 to 6.

Crab Stablespoon Jacques

2010-05-05T06:49:00.001+07:00

1/2 cup butter or margarine, divided 2 tablespoons flour 1/2 teaspoon salt 1 cup light cream 1/2 pound mushrooms, sliced 1 medium onion, minced 2 tablespoons parsley 8 ounces to 1 pound frozen or fresh lump crabmeat 3 tablespoons sherry

In a small saucepan, blend 1/4 cup melted butter with flour and salt. Stir in cream gradually. Cook, stirring constantly, over medium heat until thick and smooth. In another pan, sauté mushrooms, onion and parsley in the remaining 1/4 cup butter. Add crabmeat and sherry and toss to mix. Add cream sauce and mix well. Spoon into shells or ramekins. Broil until bubbly.
Yields 6 servings.

Crab Newburg

2010-05-05T06:48:00.003+07:00

1 cup (2 sticks) butter 3 tablespoons flour 1/8 teaspoon red pepper Dash of Tabasco® sauce 2 tablespoons onion juice 2 cups heavy cream 1/2 teaspoon seasoned salt 1/2 teaspoon Accent® 3 tablespoons sherry wine

In a double boiler, with water in bottom boiling vigorously, melt the butter. Blend in flour, stirring until mixture is smooth. Add remaining ingredients except sherry wine and cook until mixture is smooth, stirring constantly but slowly. The mixture should be thick.
Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any cartilage). Heat thoroughly.
When sauce is thoroughly heated, add sherry wine, mix well, and let set while water in bottom pan simmers. Keep covered. Let steep for 15 minutes before serving over buttered toast or in patty shells.

Crab Meat Shells

2010-05-05T06:48:00.001+07:00

1 pound lump crab meat 2 slices bread, trimmed and crumbled 1 cup mayonnaise 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice Dash of Tabasco® sauce, or more Cracker crumbs Butter Lemon wedges Chopped fresh parsley

Combine first 7 ingredients and fill greased seafood shells. Top with cracker crumbs and dot with butter. Heat in a 350 degrees F oven for 30 minutes.
Serve each with a lemon wedge and sprinkle with parsley.
Serves 4.

Crab Cakes and Roasted Red Pepper Sauce

2010-05-05T06:47:00.001+07:00

Makes 10 cakes, 2−inches each
Crab Cakes 1 1/2 cups cracker meal (found near bread crumbs in supermarket) 1/2 cup milk 3 (6 ounce) cans lump white crab, drained very well A few pinches coarse salt 1 rounded teaspoon Old Bay seasoning 1 tablespoon baking powder Handful chopped fresh Italian parsley 1 stalk celery from heart of stalk, chopped very fine Zest of 1 lemon 1 tablespoon Worcestershire sauce 6 drops hot sauce, such as Tabasco® 2 tablespoons mayonnaise, or ranch dressing 1 large egg, beaten vegetable oil, for frying 1 lemon, cut into wedges
Sauce 1 (14 ounce) jar roasted red peppers, drained, or 3 homemade roasted peppers 6 to 10 drops Tabasco® sauce, depending on your palate (6 for mild, 10 for hot) Juice of 1/2 lemon 1/2 teaspoon celery salt, or to taste
To make sauce, combine all ingredients in a food processor and pulse until a smooth, a loose paste will form. Set aside.
For crab cakes, place cracker meal in a bowl and moisten with milk. Add crabmeat, salt, Old Bay seasoning, baking powder, parsley, celery, lemon zest, Worcestershire, Tabasco, mayonnaise or dressing, and beaten egg.
Combine crab cake mixture and form into 8 patties. Fry in hot oil (1/2−inch deep) over medium−high heat until golden, 3 to 5 minutes on each side. Serve with lemon wedges and Red Pepper Sauce.

Crab Cakes

2010-05-05T06:46:00.003+07:00

2 eggs, slightly beaten 2 tablespoons mayonnaise 2 teaspoons chopped fresh parsley 1 1/4 teaspoons Old Bay® seasoning 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1/4 teaspoon pepper 1/2 cup soft breadcrumbs 1 pound fresh lump crabmeat, drained Cooking oil spray

Combine first 7 ingredients. Stir in breadcrumbs and crabmeat and shape into 8 (2 1/2−inch) patties. Place on a baking sheet lined with waxed paper; chill 30 minutes.
Coat a large nonstick skillet with cooking spray; place over medium−high heat until hot. Add crab cakes and cook 3 minutes on each side or until browned.

Crab and Cream Cheese Bake

2010-05-05T06:46:00.001+07:00

8 ounces cream cheese, softened 1/4 cup chopped green onions 1 (8−count) can crescent rolls 1 cup lump crabmeat 1 egg yolk, beaten 1/2 teaspoon dillweed

Combine the cream cheese and green onions in a bowl and mix well.
Unroll the crescent roll dough on a greased baking sheet; do not separate the triangles. Press the dough into an 8 x 11−inch rectangle. Spoon the crabmeat lengthwise down the center of the rectangle. Spread the cream cheese mixture over the crabmeat. Fold the long edges of the rectangle over the cream cheese mixture, slightly overlapping. Pinch the edges to seal. Arrange seam side down on the baking sheet. Brush the top lightly with the egg yolk and cut slits. Bake at 350 degrees F for 20 to 22 minutes or until golden brown and flaky. Cut into 12 slices.
Serve warm.
Serves 12.

Cornsicles with Shrimp and Oregano

2010-05-05T06:45:00.003+07:00

6 ears corn 1 teaspoon salt 1/4 teaspoon white pepper 1 tablespoon chopped fresh Mexican oregano or 1 teaspoon dried Mexican oregano 12 medium shrimp 24 Popsicle sticks
Peel, devein and dice shrimp.

Trim the corn and remove the husks and silk. Save and wash the larger husks. Cut the corn kernels from the cob, scraping out as much milk as you can. Grind the kernels using a meat grinder with a sharp blade. Add the salt, white pepper, oregano and shrimp. Mix well.
Preheat oven to 325 degrees F.
Drop a tablespoon of the corn mixture onto the center of a clean husk. Fold the left side of the husk into the center, then the right, and then fold the bottom end upward. Push a Popsicle stick 2 to 3 inches into the open end and pinch the husk around the stick with your fingers. Tear a thin strand from a dry husk and tie it around the cornsicle. Place the rolls, sticks in the air and very close together, in a glass baking dish or loaf pan. Bake 30 minutes, until the corn mixture is firm and solid.
To eat a cornsicle, peel off the corn husk and eat it hot from the stick, as you would a Popsicle.