Seafood Recipes


Beverage Recipes

1. The Best Crab Quiche
2. Crab Louie
3. Fried Oysters and Clams
4. Louisiana Seafood Gumbo
5. Fish N Chips
6. Lemony Salmon Patties
7. Maryland Crab Cakes


Crab Quiche

buttonCrab Quiche

  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 cup crab meat
  • 1 cup diced Swiss cheese
  • 1/2 cup chopped green onions
  • 1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean


Crab Louie

buttonCrab Louie

Dressing

  • 1 cup mayonnaise
  • 1/4 cup Chili Sauce
  • 1/4 cup green pepper, chopped finely
  • 2 tablespoons green onions, sliced, including green tops
  • 1 teaspoon fresh lemon juice
  • 1/4 cup heavy whipping cream, whipped to soft peaks
  • Salt and pepper, to taste
  • 1 Tbsp Sweet Relish
Mix ingredients together, cover and chill for flavors to develop. Serve with a crab Louie salad.

Crab Louie Salad

  • 1 head iceberg lettuce, chopped
  • 8 oz fresh crabmeat
  • 1 avocado, peeled, pitted, and sliced lengthwise thinly
  • 3 tomatoes, quartered
  • 1/2 pound asparagus spears, cooked.
    • To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs. Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing
    Fried Oysters And Clams

    buttonFried Oysters and Clams

    Source: Giada De Laurentis

    • Olive oil, for frying
    • 2 cups buttermilk
    • 2 cups Italian-style breadcrumbs
    • 1/2 pound, small, shucked clams, about 20 to 25
    • 1/2 pound, small, shucked oysters, about 8 to 10
    • 1 lemon, cut in 1/2
    • Sea salt
    • 1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed
    • 1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce
    Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

    While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.

    When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.

    Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.
    Fried Oysters And Clams

    buttonLouisiana Seafood Gumbo

    Source: Paula Deen

    • 1/4 cup oil
    • 6 tablespoons all-purpose flour
    • 2 cups onion, chopped
    • 1 cup green bell pepper, chopped
    • 1 cup celery, diced
    • 3 large garlic cloves, minced
    • 4 cups chicken broth
    • 1 tablespoon chicken base
    • 3 cups water
    • 2 bay leaves
    • 1 1/2 teaspoons dried thyme
    • 1 teaspoon dried basil
    • 1/3 cup dried parsley
    • 1 teaspoon lemon pepper
    • 1/2 teaspoon cayenne pepper
    • 2 teaspoons House Seasoning, recipe follows
    • 2 tablespoons soy sauce or Worcestershire sauce
    • 1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes
    • 4 cups sliced Cajun-style fresh link sausage
    • 4 cups cut okra (fresh or frozen)
    • 2 cups oysters and liquor
    • 1/2 pound crabmeat
    • 1 1/2 pounds fresh peeled shrimp
    • 3 cups bay scallops
    • File powder
    In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.

    Tip: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.

    House Seasoning

    • 1 cup salt
    • 1/4 cup black pepper
    • 1/4 cup garlic powder
    Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups




    		Seafood

    Fish N Chips

    buttonFish N Chips

    • 1 1/4 cups flour
    • 1 teaspoon salt
    • 1 1/4 cups beer (light colored)
    • 1 egg yolk
    • 1 tablespoon oil
    • 4 Baking potatoes, peeled, cut 1/2-inch thick slices and soaked in cold water
    • Oil for deep frying
    • 1 1/2 to 2 pounds firm white Fish cut into serving size pieces
    • Salt and pepper to taste
    • 1 Egg white, beaten until it forms stiff peaks
    • 1 cup flour
    1. Sift the 1 1/4 cups flour and 1 teaspoon salt together into a large bowl. Make a well in the center and add the beer, egg yolk and 1 tablespoon oil. Beat well with a whisk until smooth, and then set aside to rest for about 30 minutes.
    2. Preheat oven to 200°F and heat oil in a fryer or deep pot to 365-375°F. Drain the potatoes and pat dry. Add potatoes to the hot oil in batches, dropping in one at a time to keep them from sticking together. Fry until well browned, then drain and transfer to a paper towel-lined pan in the oven to keep them warm. Let the oil return to the proper temperature between batches.
    3. Season the fish fillets with salt and pepper. Gently fold the whipped egg whites into the prepared batter with a spatula. Place the 1 cup flour into a large bowl. Dip the fillets into the flour, coating them on all sides and shaking off the excess. Set aside on a plate or platter.
    4. Working in batches, dip the floured fish fillets into the batter and then gently drop into the hot oil. Fry until browned on all sides. Remove from the oil and hold in the preheated oven while you fry the remaining fillets.
    5. Serve the fish and chips on tabloid newspapers lined with brown wrapping paper to safeguard the fish n Chips from newspaper ink. Serve with malt vinegar, tartar sauce, a sprinkling of salt and a nice English ale.
    Lemony Salmon Patties

    buttonLemony Salmon Patties

    • 1 Can pink salmon, drained, skin and bones removed
    • 3/4 Cup milk
    • 7 Or 8 Saltine Crackers, Crumbled
    • 1 egg, beaten
    • 1 Tbl fresh parsley, chopped
    • 1 Tsp minced onions
    • 1/2 Tsp Worcestershire sauce
    • 1/4 Tsp salt
    • 1/8 Tsp pepper

      • Lemon Sauce

    • 2 tbsp. butter or margarine
    • 4 tsp. all-purpose flour
    • 3/4 cup milk
    • 2 tbsp. lemon juice
    • 1/4 tsp. salt
    • 1/8 tsp. cayenne pepper
    Combine the first 9 ingredients; mix well. Spoon into 8 greased muffin cups, using 1/4 cup in each. Bake at 350F for 45 minutes or until browned. Meanwhile, To make the lemon Sauce, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties
    Maryland Crab Cakes

    buttonMaryland Crab Cakes

    • 1 Lb domestic Jumbo lump crab meat
    • 3oz white bread crumbs
    • 1/2 Tsp salt (can substitute Old Bay)
    • 1/2 Tsp white pepper
    • 2 eggs
    • 1/2 Tbl parsley
    • 2 ounces mayonnaise

      • Optional Ingredients

    • 1 Tsp Worcestershire sauce
    • 1 Tsp Mustard
    Put crab meat in bowl. Carefully check for any shells. Put bread crumbs on top of crab meat. Put seasonings, salt & pepper, on top of bread crumbs (Old Bay is optional). Add parsley. Mix eggs, mayonnaise (and optional mustard & Worcestershire sauce). Add egg mixture to crab meat. Gently work all the ingredients evenly. Be careful not to break apart lumbs. form into crab cakes or crab balls. Broil or pan fry with little butter, and lemon.