OLD ENGLISH CRAB-CHEESE MELTAWAYS

READY IN: 30mins

SERVES: 48

YIELD: 48 pieces

INGREDIENTS

6 English muffins, split and quartered

7 ounces crabmeat

1⁄2 cup butter, softened

7 ounces Kraft Old English cheese spread

1⁄2 teaspoon seasoning salt

1⁄2 teaspoon garlic salt

2 tablespoons mayonnaise

DIRECTIONS

Place muffin pieces on 2 cookie tins. Rinse and drain crab meat; drain well. Mix crab with butter, cheese, salts and mayonnaise. Mix well and spread on muffin pieces. You must freeze for at least 30 minutes or longer before broiling. Broil until puffed, bubbly and slightly golden brown. Serve hot.

Cajun Spice Crab Cakes

Cajun Spice Crab Cakes

 • 1 lb Dungeness Crab Meat
 • 1/2 cup Breadcrumbs
 • 2 large Eggs
 • 2 Tablespoons Hellmann’s Mayo
 • 1/2 cup Onion; chopped
 • 1 clove Garlic; finely minced
 • 1 teaspoon Dijon Mustard
 • 1/ teaspoon Lemon Juice
 • 1 Tablespoon fresh Parsley
 • 1 teaspoon Cajun Seasoning
 • 1 teaspoon Old Bay Seasoning
 • 1/4 teaspoon Smoked Paprika
 • 1/4 teaspoon Garlic Powder
 • Pinch of Salt and Pepper
 • Oil for frying

 1. In a large bowl combine eggs, mayo, onion, garlic, mustard, lemon juice, herbs and seasonings; mix thoroughly.

2. Gently fold in breadcrumbs and crab meat until just incorporated. Make sure not to shred the crab meat.

3. Form into 3” patties and place on parchment paper lined baking sheet. If they’re too sticky you can roll them lightly in more panko. Cover and chill in the fridge for 30-60 minutes.

4. Heat oil in large skillet over medium high heat and remove the patties from the fridge.

5. Carefully drop each patty into the oil and fry for 2-3 minutes per side or until golden brown. Place on a wire rack over paper towels to drain excess oil.

6.Serve with a squeeze of lemon juice, Cajun Mayo or Lemon Dill Aioli by itself or over a toasted bun.

7. Enjoy!

Lemon Butter Baked Shrimp

Found https://tastyskinny.com/lemon-butter-baked-shrimp/

Ingredients :
 1 lb. raw shrimp, cleaned, peeled and deveined
 8 Tbs. butter (1 stick), melted
 3 cloves garlic, minced (my addition)
 1 packet of Good Seasons Italian all-natural seasoning
 1 1/2 lemon, sliced into circles
 1 Tbs. dried parsley leaves
 1 tsp. black pepper, ground

 Directions :
Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×11 inch glass casserole dish, spreading it all over the bottom of the dish.

Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that.

Bake uncovered in the preheated oven for 15 minutes.

Honey Garlic Shrimp

Honey Garlic Shrimp
https://tiphero.com/10-minute-honey-garlic-shrimp

Makes 2 servings
Prep Time: 5 minutes
Total Time: 10 minutes

Ingredients
3 Tablespoons honey
1 Tablespoon reduced-sodium soy sauce
¼ teaspoon crushed chili flakes (optional)
1 teaspoon fresh ginger, minced
2-3 cloves of garlic, minced (about 1 Tablespoon)
¾ pound medium uncooked shrimp, peeled and deveined
1 Tablespoon olive oil salt, to taste ground black pepper, to taste
2 Tablespoons sliced green onion (optional garnish)
cooked brown rice (to serve) broccoli or other veggies (to serve)

Preparation
Whisk honey, soy sauce, chili flakes (if using), ginger, and garlic, together in a medium bowl. Set aside.

In another medium bowl, add shrimp and olive oil. Season the shrimp with salt and ground pepper and toss to coat. Heat a pan over medium-high heat. Place the shrimp into the pan in an even layer. Cook the shrimp on one side until nicely seared, about 1-2 minutes. Flip the shrimp over and cook for another minute or until they’re just cooked but still a little translucent in the center.

Pour in the honey garlic marinade and cook until the shrimp is cooked through, about 1 minute more. If desired, remove the shrimp from pan, so they don’t overcook, and reduce the sauce a little to thicken it (keep an eye on the sauce while reducing, the honey makes the sauce easy to burn if you forget about it on the stove).

Serve the shrimp with the reduced sauce over brown rice and veggies. Garnish with green onion, if desired.

Grilled Spicy Lime Shrimp with Creamy Avocado Sauce

Found https://therecipecritic.com/wp-content/uploads/2016/05/spicylimeshrimp5.jpg Prep time 10 mins Cook time 5 mins Total time 15 mins Author: Alyssa Serves: 4-6 INGREDIENTS 1 pound of shrimp, peeled and deveined Juice of one large lime 3 Tablespoons olive oil 2 cloves garlic, minced 2 teaspoons chili powder ½ teaspoon ground cumin ¼ teaspoon paprika ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon red pepper flakes Creamy Avocado Sauce: 1 avocado split and pitted ½ cup lowfat greek yogurt 1 clove garlic, minced juice of 1 lime 2 tbsp cilantro, chopped (no cilantro for me) salt and pepper to taste INSTRUCTIONS In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink. To make the creamy avocado cilantro sauce add the avocado, greek yogurt, garlic, lime and cilantro. Pulse in a food processor until smooth. Add salt and pepper to taste. Serve immediately with shrimp.

Scallops with Lemon-Basil Sauce

Look for dry-packed sea scallops at your local seafood market. They haven't been soaked in a liquid solution, which increases their weight and sodium content.

Prep Time 3 Mins
Cook Time 12 Mins
Yield 4 servings (serving size: 5 ounces scallops and about 1 tablespoon sauce)

RECIPE BY OXMOOR HOUSE

Ingredients
1 large lemon
1 1/2 pounds large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon finely chopped fresh basil


How to Make It

Step 1
Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

Step 2
Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

Step 3
Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.

Step 4
Serve with: Buttery Angel Hair Pasta with Parmesan Cheese

Mini Spicy Crab Cakes with Lemon Aioli

Mini Spicy Crab Cakes with Lemon Aioli
Found https://www.tablespoon.com/recipes/mini-spicy-crab-cakes-with-lemon-aioli/965e0973-8748-443f-a5df-b55b39ef53be

Prep 40 MIN
Total 50 MIN
Servings 24

These cute crab cakes’ small shape makes them easy to turn in the pan – but it also makes them easy to eat at a party!

Ingredients

Lemon Aioli
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
1 teaspoon finely chopped garlic

Crab Cakes
1 lb refrigerated pasteurized lump crabmeat, cleaned
1 cup Progresso™ plain panko crispy bread crumbs SAVE $
1/4 cup mayonnaise
2 green onions, thinly sliced, whites and greens separated
5 teaspoons chile garlic sauce
2 eggs, beaten
2 tablespoons olive oil

Steps
1 In small bowl, mix Lemon Aioli ingredients. Cover and refrigerate until serving.
2 In large bowl, mix crabmeat, bread crumbs, 1/4 cup mayonnaise, the green onion whites, chile garlic sauce and eggs. Using a heaping tablespoon of mixture for each, shape into 24 (1 1/2-inch) patties, about 3/4 inch thick. Cover and refrigerate at least 10 minutes but no longer than 4 hours.
3 In 12-inch nonstick skillet, heat oil over medium heat until hot. Add patties; cook 3 to 4 minutes on each side or until golden brown and thoroughly cooked (165°F). Drain on paper towels. Top crab cakes with green onion greens; serve with sauce.

Lobster Nachos

Lobster Nachos
 Found https://www.today.com/recipes/lobster-nachos-recipe-t122162

Nachos get a New England twist with fresh lobster meat. Fresh baked tortilla chips, smoky crema, creamy avocado and homemade pickled jalapeños make this game-day staple extra special.

Ingredients

CHIPS
15 yellow corn tortillas
2 tablespoons olive oil, plus more for greasing baking sheets
1 tablespoon freshly squeezed lime juice
Salt

LOBSTER SALAD
2 cups chopped cooked lobster tail
2 cups diced avocado
1 cup diced cucumber
3/4 cup finely diced red onion
1/2 teaspoon kosher salt
2 teaspoons coarsely chopped cilantro
1/2 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lime juice
1 dash freshly ground black pepper
1 dash cayenne
1 teaspoon agave

PICKLED JALAPEÑOS
1 cup white vinegar
1 cup water
2 cloves garlic, smashed
2 tablespoons sugar
1 tablespoon salt
8 jalapeño peppers, thinly sliced

CREMA
1/4 cup sour cream
1/4 cup cream cheese, softened
1 teaspoon ground coriander
1 teaspoon ground cumin

GARNISH
Queso fresco, crumbled
Cilantro leaves

Preparation

For the chips:

1. Preheat oven to 375°F. Brush two large baking sheets with olive oil.

2. In a small bowl, mix the oil and lime juice together. Brush the mixture on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you have about 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into small triangles. Set aside. Repeat with remaining tortillas.

3. Arrange tortilla pieces on the baking sheets in a single layer (they can be lined right next to each other as they'll shrink once baked). Sprinkle salt all over the tortilla pieces.

4. Bake for 8-12 minutes, or until the chips are golden (depending on the size of your baking sheets, you may need to bake everything in two batches).

5. Let the chips cool before assembling nachos. Store chips in an airtight container for 1-2 weeks.

For the lobster salad:

Add all ingredients into a mixing bowl and stir to combine. Store in an air tight container in the refrigerator until ready to use.

For the pickled jalapeños:

Combine the vinegar, water, garlic, sugar and salt in a medium pot and bring to a boil. Add jalapeño slices, stir and remove from heat. Let sit for at least 8 minutes then use tongs or a slotted spoon to remove the jalapeños from the pot to a jar. Cover with the brining liquid to fill the jar. Store in the fridge for up to 2 months.

For the crema:

In a bowl, whisk all the ingredients together until fully incorporated. Set aside.

To assemble:

Pile the nachos on a large serving plate and scatter the lobster salad over the chips. Drizzle with crema and garnish with pickled jalapeños, queso fresco and cilantro leaves.

Note from me: Forget the nasty cilantro throughout!

Lemon Shrimp with Pasta

Found http://tasteerecipe.com/2017/09/19/your-favorite-restaurants-got-nothing-on-this/2/
Ingredients
For the Shrimp:
1 tablespoon Bertolli extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
finely chopped chili (optional)
garlic  (optional)

For the Pasta:
1 pound spaghetti
1/2 teaspoon kosher salt, plus more for the pasta water
2/3 cup Bertolli extra-virgin olive oil
2/3 cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
1/2 cup fresh lemon juice (about 2 large lemons)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons capers, fried
garlic  (optional)

Instructions:

Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper (and chili, if using); add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.

Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.

Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

Brown Butter Lobster Ravioli with Tomato Cream Sauce

Brown Butter Lobster Ravioli with Tomato Cream Sauce
Found here https://www.halfbakedharvest.com/brown-butter-lobster-ravioli-with-tomato-cream-sauce1-pun/

 prep time 1 hour
 cook time 30 minutes
 total time 1 hour 30 minutes
 servings 40-50 lobster ravioli

Ingredients

1 pound fresh pasta dough, rolled into lasagna sheets (you can also use 50-60 wonton wrappers)
3 lobster tails
1/4 pound uncooked shrimp, peeled
1 stick butter (8 tablespoons)
2 cloves garlic, minced or grated
1/4 cup fresh parsley, chopped
1 teaspoon lemon juice
1 teaspoon crushed red pepper flakes (optional)
8 ounces ricotta cheese
1/2 teaspoon kosher salt and pepper
tomato cream sauce
2 tablespoons olive oil
2 tablespoons butter
1/2 sweet onion, chopped
4 cloves garlic, minced or grated
1 (14 ounce) cans tomato sauce
1 (14 ounce) can diced tomatoes
kosher salt and pepper, to taste
1 cup heavy cream
1/4 fresh parsley, chopped
1/4 cup freshly grated parmesan cheese, plus more for serving


Instructions

Prepare the pasta dough, cover and set aside.

Place the lobster tails on a cutting board, using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart away from the meat. Heat a large pot of water and steam the lobster tails and shrimp for about 7 seven minutes. I do not have a steamer basket so I just used my metal mesh strainer and it worked great. I would start checking the shrimp at about 4 minutes and maybe flip them around to the other side. Remove the lobster and shrimp and allow to cool. Once cool, finely chop the meat. You basically want to mince the meat. Set aside.

Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan.

Remove from heat immediately and continue to whisk for another 30 seconds or so. Add the garlic stir well. Add 1/4 cup chopped fresh parsley, lemon juice, crushed pepper flakes (if using), salt and pepper. Stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.

Roll your pasta dough into lasagna sheets and heavily flour your ravioli mold or counter.

Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a pizza cutter to cut apart. Lay the ravioli on a parchment-lined baking sheet and continue making ravioli until you've used all the lobster filling. Make sure to cover the ravioli's as you work. At this point, you can freeze the ravioli for later or boil.

Bring a large pot of salted water to a boil.

Tomato cream sauce: Heat butter and oil over medium heat. Add onions and saute for 5 minutes until they begin to soften and caramelize. Add the garlic and saute for a minute or so. Pour in tomato sauce, diced tomatoes, salt and pepper to taste. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally. Using the back of a fork break any large chunks of tomato up.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings.

Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to tomato sauce. If desired stir in pasta water to thin sauce. Stir in chopped parsley. Serve with grated parmesan cheese and fresh parsley if desired.

GARLIC PRAWNS STUFFED AVOCADO WITH SWEET CHILLI SAUCE (COPYCAT)

GARLIC PRAWNS STUFFED AVOCADO WITH SWEET CHILLI SAUCE (COPYCAT)
Author: Justyna
Prep time:  5 mins
Cook time:  10 mins
Total time:  15 mins
Serves: 4

INGREDIENTS
Knob of butter
500g raw fresh prawns, peeled, deveined
3-5 garlic cloves - finely chopped
3 tablespoon sweet chilli sauce
2 ripe avocados, peeled, halved, stones removed
juice of 1 lemon
fresh chives and parsley or cilantro leaves, finely chopped, to garnish

INSTRUCTIONS
In a pan, on a medium heat, melt the butter, throw in the prawns and garlic and stir until both garlic and prawns and cooked through. Once cooked mix in the sweet chilli sauce and take of the heat.
Top the halved avocado with the cooked prawns, season with salt and pepper, sprinkle with plenty of lemon juice, chives and parsley or cilantro leaves.
NOTES
This recipe was adapted from "Garlic The mighty bulb", by Natasha Edwards

Dinner for 1 - Sesame Shrimp and Noodles

Sesame Shrimp and Noodles
COURTESY OF MARTHA STEWART
   
Put the water on to boil before you prepare all the ingredients, then cook the shrimp and vegetables at the same time as the pasta.

TOTAL TIME: 0:20
PREP: 0:20
LEVEL: EASY
SERVES: 1

INGREDIENTS

Coarse salt
ground pepper
2 oz. thin spaghetti
2 tbsp. orange marmalade
1 tbsp. soy sauce
1 tbsp. toasted sesame oil
½ tsp. red-wine vinegar
¼ tsp. ground ginger
6 oz. medium shrimp
1 small yellow bell pepper
2 scallions

DIRECTIONS

In a medium pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain; return to pot.
Meanwhile, in a medium bowl, whisk together marmalade, soy sauce, oil, vinegar, and ginger. Season with salt and pepper. Add shrimp, bell pepper, and scallions; toss to combine. Transfer to a rimmed (or toaster-oven) baking sheet, and spread in a single layer.
Heat broiler (or toaster oven). Broil, 4 inches from heat source, until shrimp are opaque throughout, about 3 minutes. Transfer contents of baking sheet to pot; toss with pasta to combine.

Crab Salad with Avocado and Tomato

Crab Salad with Avocado and Tomato from http://www.myrecipes.com/recipe/crab-salad-with-avocado-tomato

DECEMBER 2006
YIELD 4 Servings

Ingredients

1 (6 oz.) can lump crabmeat, picked over
1/4 cup minced fresh chives
3 tablespoons mayonnaise
1/2 tablespoon ketchup
1 tablespoon fresh lemon juice
4 small, ripe plum tomatoes, cut into thin wedges
1 ripe avocado, quartered, pitted, peeled and sliced crosswise
2 tablespoons olive oil
1/2 tablespoon distilled vinegar
Salt and pepper
8 cups torn lettuce

NUTRITION INFORMATION
calories 273
fat 24 g
satfat 2 g
protein 9 g
carbohydrate 10 g
fiber 4 g
cholesterol 41 mg
sodium 446 mg

How to Make It

Combine crabmeat, chives, mayonnaise, ketchup and 1/2 Tbsp. lemon juice in a medium bowl and mix with a fork to blend.
In another bowl, combine remaining 1/2 Tbsp. lemon juice, tomatoes, avocado, oil, vinegar, and salt and pepper to taste, and toss gently.
Arrange lettuce on each of four dinner plates. Divide avocado mixture among plates and scoop equal amounts of crab mixture onto each.

OR

Heirloom Tomato, Avocado and Crab Salad with Citrus Vinaigrette

A delicious salad featuring our Baja Rock Crab Meat! Recipe courtesy Chef Jenn Felmley. Find her at ChefJennCooks.com

Ingredients:
7 tbsp white balsamic vinegar
1 tbsp minced shallot
1/2 tbsp orange zest
1/2 tsp lime zest
2 ½ tbsp Meyer lemon juice
2+ more for garnish good quality olive oil
4 ½ tbsp grape seed oil
Salt and freshly ground pepper to taste
1/2 lb Baja rock crab meat
1 ½ Hass avocados, diced (1/2 inch)
1 large Heirloom tomato, cut into four ½ inch thick slices
1/3 cup micro greens

How to Prepare:
Stir together white balsamic vinegar, shallots, both zests and lemon juice.
Slowly whisk in olive oil and grape seed oil, season with salt and pepper.
In a small bowl, toss the crab meat with 5 to 7 tablespoons of the dressing and season with salt and pepper.
Place diced avocado in a strainer and run under cold water.
In a medium bowl, gently toss the avocado with 2 tablespoons of the dressing; season with salt and pepper.
Place a tomato slice on each plate and season with salt and pepper and 1 teaspoon of dressing.
Top with the avocado and the crab and garnish with the micro mixed herbs. Drizzle the plate with additional oil and remaining dressing.
Variation: Can be made served in a martini glass, replace large slices of heirloom tomatoes with chopped heirloom cherry tomatoes.

OR

Chile-Lime Crab Salad with Tomato and Avocado

The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño.

TOTAL TIME: 30 MIN
SERVINGS: 4

INGREDIENTS

5 tablespoons fresh lime juice
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeño
1 tablespoon chopped cilantro, plus cilantro leaves for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 pound lump crabmeat, picked over
1 1/2 Hass avocados, diced ( 1/2 inch)
1/3 cup minced red onion
1 large heirloom tomato, cut into four 1/2-inch-thick slices
Tortilla chips, for serving

HOW TO MAKE THIS RECIPE

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.

In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.

Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.

NOTES
Variation: To replicate our cover recipe, spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.

SUGGESTED PAIRING
Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. The cool temperatures in Sonoma's Russian River Valley and Sonoma Coast appellations result in Chardonnays with a firm line of acidity under their rich fruit.

OR

CRAB, AVOCADO, TOMATO AND SPINACH SALAD
Author: JUSTYNA

Prep time:  10 mins
Total time:  10 mins
Serves: 2

INGREDIENTS
230g (8 oz) white crab meat - I used crab claws
2-3 handfuls of fresh baby spinach leaves
3 plum tomatoes - sliced into a bite size pieces
3 Hass avocados - peeled and sliced to a bite size pieces
2 tbsp lemon juice or more to taste
1 tbsp canola oil
2 tbsp chives - chopped
1 tbsp basil - chopped
salt & pepper to taste (my garlic salt works beautifully in this recipe!)
wedges of lemon to serve

INSTRUCTIONS
In a big bowl, whisk oil with lemon juice, pinch of salt and pepper, add spinach leaves and toss them in this simple dressing until the leaves are well coated.
Add avocado, tomatoes, crab meat, chives and basil into the bowl with the spinach, mix gently, season with extra salt and lemon juice and serve.

SALMON CITRUS SALAD

GRILLED SALMON CITRUS SALAD

A salad that uses the best of what citrus season has to offer! Oranges, tangelos, and grapefruit tossed with spinach and served with grilled salmon.

Author: [Girl Gone Gourmet|http://www.girlgonegourmet.com" target="_blank]
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2

INGREDIENTS
1/2 pound fresh salmon, skin removed
2 tablespoons diced shallot, divided
1 clove of garlic, chopped
2 1/2 tablespoons olive oil, divided
Juice from one lemon, divided
1 tablespoon fresh parsley, chopped
2 sprigs of fresh thyme
1/2 -3/4 pounds fresh salmon filet
2 cups mixed citrus (see note)
3-4 handfuls of fresh spinach
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt
ground black pepper
1/4 cup slivered almonds
Get Ingredients Powered by Chicory


INSTRUCTIONS
To make the marinade first combine 1 tablespoon shallot, the garlic, 1 tablespoon olive oil, juice from 1/2 a lemon, 1/4 teaspoon of pepper, the parsley, and thyme in a large zip lock bag. Add the salmon fillet and sort of mush it around to get it coated with everything. Let it marinate for about 15 minutes.
While the salmon is marinating prepare the almonds by toasting them in a small pan over medium heat. Toast them just until they are fragrant and lightly browned. Remove from the heat and set aside.
Next, cut the citrus segments into bite sized pieces. Toss them with the juice from 1/2 a lemon and set aside.
Heat a grill pan over medium high heat, brush it lightly with olive oil. Cook the salmon about 2-3 minutes on each side. Once cooked, remove and set aside.
Next, in a small bowl, combine the red wine vinegar with 1 1/2 tablespoons olive oil, 1 teaspoon of Dijon, and a pinch of salt and pepper. Whisk together until well combined. Toss the spinach with almost all of the dressing, reserving about 1/2 tablespoon.
Place the spinach on a plate and top with the citrus. Cut the salmon into chunks and place it on the salad. Top with the toasted almonds, drizzle the remaining dressing over the top, and season with a few pinches of salt and pepper.
NOTES
I used a variety of citrus for this recipe, but you should use what you like! Hate grapefruit? Leave it out! No big deal.

OR

Avocado and Salmon Salad with Citrus Vinaigrette
Recipe Submitted By Luciana Uchi Davidzon http://thelatinkitchen.com/r/recipe/avocado-and-salmon-salad-citrus-vinaigrette

This light and refreshing salad pairs creamy avocado and rich smoked salmon with a bright vinaigrette made with a trio of citrus juices: lime, lemon, and grapefruit.

INGREDIENTS
For the Citrus Vinaigrette
1/3 cup red wine vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon fresh grapefruit juice
1 teaspoon
mustard
1.2 teaspoon honey
3/4 cup Olive Oil
* kosher salt and freshly ground black pepper

For the Salad
1 small cucumber
2 avocados
1/4 a red onion
7 ounces (200g) smoked salmon
1 handful fresh chopped cilantro and bean sprouts

DIRECTIONS
Make the vinaigrette: In a bowl, combine the red wine vinegar, lime juice, lemon juice, grapefruit juice, mustard, honey, salt and pepper. Whisk to combine. Slowly add the olive oil, whisking, until combined. Set aside.
To make the salad, shave 8 thin slices off the cucumber (preferably on a mandoline). Finely chop the avocado and red onion.
On each of 4 plates, use two cucumber slices to make a ring. Divide the smoked salmon evenly between the plates and place inside the rings. If you want, you can add a dash of the citrus vinaigrette to the salmon.
Top the smoked salmon with the avocado and red onions. Garnish with chopped cilantro and bean sprouts.

OR

Grilled Salmon Salad from http://australianfood.about.com/od/fishseafood/r/SalmonSalad.htm

INGREDIENTS

Salmon filets for 2
Olive oil for drizzling
Mixed greens for 2, washed
1 cup of watercress, washed
1/4 cup of light soy sauce
Juice from 1/2 a lemon
4cm piece of ginger, finely grated
1/4 white onion, finely grated

PREPARATION

Turn on the oven grill.
Cut the salmon into large bite-sized chunks. Drizzle with a little olive oil and stir. Place in a baking tray and spread out so that each piece cooks evenly. Grill for 10 minutes, or until desired doneness.
Meanwhile, wash and drain the greens and watercress. Place in a large mixing bowl. Set side.
Now for the dressing. In a small bowl, combine the soy sauce and fresh lemon juice. Add the grated onion and grated ginger. Stir quickly with a fork. Taste the dressing. Add a little more lemon juice if you need to. Set aside.

Remove the salmon from the grill and place chunks on a plate to cool. Once cooled, add salmon to the greens. Pour on a little dressing and stir the ingredients. Serve with a little dressing on the side.

BBQ PEEL & EAT SHRIMP WITH LEMON MAYO

Found here http://www.achefslifeseries.com/recipes/29

These peel & eat shrimp feature Vivian’s version of Old Bay & are a favorite at the Boiler Room. They will certainly be the highlight of your gathering with family and friends.

WHAT YOU NEED
(Serves 4)

2 pounds large shell on shrimp (request 21/25s from your fishmonger)
1/4 cup bbq rub
Juice of 1 lemon
1 tablespoon butter
1/2 cup lemon mayo

BBQ rub
(makes just over 1 cup)
3 tablespoons smoked paprika
1 1/2 tablespoons ancho chili powder
2 1/2 tablespoons kosher salt
2 tablespoons ground celery seed
2 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1 tablespoon chipotle powder
2 tablespoons brown sugar

Lemon Mayo
(makes 1 cup)
3/4 cup of your favorite mayo
Zest of 2 lemons, removed with a microplane
1/4 cup lemon juice
2 garlic cloves, grated on a microplane
1/4 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish

Make the rub: Combine all the rub ingredients with a fork, taking care to remove any lumps. This will make more than you need for this recipe. Store any extra in an airtight container for up to 2 months. It’s also great on sweet potato fries or any other type of seafood.

Make the Mayo: Whisk together all the ingredients and allow the mayo the opportunity to mingle at least 30 minutes before serving. It will keep refrigerated up to one week.

Cook the Shrimp: Cut along the back side of each shrimp and remove the digestive track under cold running water. Take care to keep as much of the shell in tact as possible. Using a stove top steamer situation, steam your shrimp until just cooked through, about five minutes. While still very hot, toss the shrimp together with the bbq rub, the butter, and the lemon juice. Serve alongside the mayo with lots of napkins!

King Crab Appetizers - Crab Tartlets

 Prep 10 m
Cook 20 m
Ready In 30 m

"These crab tartlets have long since been a family favorite and are requested often at holiday get togethers."

Ingredients
2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese

1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.

Divide rolls in half and press into the prepared tartlet pans. Set aside.

In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.

Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Baked Lobster with Garlic Butter Panko

Baked Lobster with Garlic Butter Panko
Total Time: 55 min
Prep: 20 min
Cook: 35 min
Yield:4 servings
Level:Intermediate

Ingredients
1 cup panko bread crumbs
1/2 stick butter, melted
4 sprigs fresh thyme, leaves only
2 tablespoons, chopped fresh flat-leaf parsley
4 or 5 cloves fresh garlic, peeled and gently smashed
Kosher salt and freshly ground black pepper
2 live lobsters, split in 1/2, cleaned (about 2 pounds) (ask fish monger to split and clean your lobster if you don't feel comfortable doing so)
Extra-virgin olive oil, for drizzling
1 lemon, cut into large wedges, plus more for drizzling, for serving
Mixed lettuce, for serving

Directions
Preheat oven to 425 degrees F.
In a food processor add panko, butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined then set aside while you prepare the lobster.

Place the lobster halves flesh side up in a roasting tray. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for 30 to 35 minutes until the top is golden brown. Serve whole with a shell cracker, or split claw shells slightly with the heel of your knife and section the tail into pieces. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice.

Recipe courtesy of Tyler Florence, 2008

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/baked-lobster-with-garlic-butter-panko-recipe.html?oc=linkback

Crab Cakes

Makes 6 or more if smaller sized

Ingredients

For the crab cakes:
2 large eggs
2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 teaspoons Dijon mustard (I went with Grey Poupon)
1 teaspoon Worcestershire sauce (I went with the classic Lea & Perrins)
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko (Progresso makes good panko-style bread crumbs.)
Vegetable or canola oil, for cooking  (I went with LouAna canola for a nice, extra-light flavor.)

For the tartar sauce:
1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions

For the crab cakes:

(1) Line a baking sheet with aluminum foil.

(2) Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

(3) Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.

(4) Serve immediately with tartar sauce or a squeeze of lemon.

For the tartar sauce:

Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Crab Rangoon

Ingredients
1 5oz can of crab meat, drained (can be substituted with fresh or packaged crab)
4 oz cream cheese, softened
1 green onion, finely sliced
¼ teaspoon garlic powder
1 teaspoon Worcestershire sauce
18 won ton wrappers
oil for frying

Instructions

Preheat 1 inch of oil to 325 degrees over medium heat.
In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.
Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Fry
Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy.
Drain on paper towels.

To Bake
Preheat oven to 425 degrees. Line a baking pan with parchment paper.
Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.

Lemon Butter Baked Shrimp

1 lb. raw shrimp, cleaned, peeled and deveined
8 Tbs. butter (1 stick), melted
3 cloves garlic, minced (my addition)
1 packet of Good Seasons Italian all natural seasoning
1 1/2 lemon, sliced into circles
1 Tbs. dried parsley leaves
1 tsp. black pepper, ground

How to make it :

Preheat the oven to 350 degrees F.
In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.
Arrange the lemon slices on top of butter, forming a single layer.
Arrange the cleaned and deveined shrimp on top of the lemon slices.
Sprinkle the Italian Seasoning over the shrimp.
Sprinkle the parsley flakes and pepper on top of that.
Bake uncovered in the preheated oven for 15 minutes.