Seafood

Baked Escargot

½ cup butter 1 pound helix snails, without shells 4 cloves garlic, minced 1 teaspoon minced fresh parsley, or to taste ½ cup shredded Parmesan cheese salt and ground black pepper to taste

Baked Stuffed Clams

24 Clean Clam Shells 2 (6.5 ounce) cans minced clams, drained with juice reserved 1 (6 ounce) can crab meat, drained 4 cups fresh bread crumbs ¼ cup minced sweet onion 2 cloves garlic, minced 2 tablespoons chopped Italian flat leaf parsley 4 tablespoons butter 2 tablespoons olive oil lemon pepper to taste paprika to taste 2 lemons, quartered

Baked Tuna ‘Crab’ Cakes

2 (12 ounce) cans chunk light tuna in water, drained and flaked 1 cup bread crumbs 1 zucchini, shredded ½ green bell pepper, chopped ½ onion, finely chopped ½ cup green onions, chopped 2 cloves garlic, pressed or minced 1 teaspoon finely chopped jalapeno pepper ½ cup nonfat cottage cheese ¼ cup fat free sour cream 2 eggs 1 lime, juiced 1 tablespoon dried basil 1 teaspoon ground black pepper salt to taste 2 eggs 1 cup yellow cornmeal

Beer-Boiled Shrimp with Old Bay

4 (12 ounce) bottles beer 1 tablespoon seafood seasoning (such as Old Bay®) 1 teaspoon salt 1 lemon, halved crosswise 1 ½ pounds fresh shrimp, with shells and tails on

Best Ever Crab Cakes

1 egg 3 tablespoons mayonnaise 4 teaspoons lemon juice ⅛ teaspoon red pepper flakes 1 teaspoon dried tarragon 1 tablespoon minced green onions 8 ounces crabmeat ½ cup crushed buttery round crackers 1 tablespoon butter

Buttermilk Battered Calamari

Buttermilk-Battered Calamari

2 cups vegetable oil for frying 1 cup buttermilk 1 cup all-purpose flour ½ tablespoon salt ½ tablespoon ground black pepper 1 teaspoon dried oregano 1 pound squid, cleaned and cut into 1/2 inch rings

Cajun Crab Cakes (no Breadcrumbs)

Cajun Crab Cakes (No Breadcrumbs)

2 tablespoons salted butter ½ onion, finely chopped 2 stalks celery, finely chopped ½ large red bell pepper, finely chopped 1 bunch green onions (green portion only), chopped ½ large carrot, finely chopped 3 cloves garlic, minced 1 tablespoon parsley flakes 2 teaspoons Creole seasoning (such as Tony Chachere’s®) 2 teaspoons dried basil 2 teaspoons ground black pepper 1 teaspoon dried dill weed ½ teaspoon oregano ½ teaspoon dried thyme 2 large eggs, beaten 1 pound lump crabmeat, picked free of shell 9 buttery crackers (such as Keebler Club® crackers), crushed 3 tablespoons vegetable oil

Almond Crusted Tilapia

Almond-Crusted Tilapia

2 eggs 1 teaspoon lemon pepper 1 teaspoon garlic pepper 1 cup ground almonds 1 cup freshly grated Parmesan cheese 8 (6 ounce) tilapia fillets ¼ cup all-purpose flour for dusting 6 tablespoons butter salt to taste 1 cup freshly grated Parmesan cheese 8 sprigs parsley 8 lemon wedges

Scroll to Top