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Tuna Mounds with Curry Mushroom Sauce

January 12, 2010 by  
Filed under Appetizer, Baked, Buffet, Easy, Easy Seafood Recipes, Lunch, New Seafood Recipe, Starter

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tunaaTuna Mounds with Curry Mushroom Sauce – This tasty tuna mounds with curry sauce recipe is as versatile as it is delicious. Made with convenient, economical, canned tuna, we shaped them mounds or cakes, smothered them in a homemade curry mushroom sauce, then oven baked them to a golden brown you are going  to absolutely love this tuna seafood recipe.

Prep Time: 10 mins
Cook Time: 45 mins
Main Ingredient: Tuna
Difficulty Level: 1

Ingredients to make Tuna Mounds with Curry Mushroom Sauce

1 sm Onion, minced
1/4 c Butter, melted or margarine
1/2 c Milk
2 7 oz cans Tuna flakes
3 c Bread crumbs, soft
2 Eggs, slightly beaten
1/4 ts Poultry seasoning
1/4 c Parsley flakes
1/2 ts Salt
1/4 ts Pepper
1 cn Mushroom soup, 10 oz
1/2 ts Curry powder
3 Olives, stuffed and sliced

Directions to make Tuna Mounds with Curry Mushroom Sauce

Step 1:  Saute onion in shortening until golden brown.
Step 2:  Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish.
Step 3:  Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. Bake uncovered for 45 minutes at 350 F.

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Cheesy Baked Catfish

September 8, 2009 by  
Filed under Baked, Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper

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sfd_tusCheesy Baked Catfish – This secretly simple, parmesan crusted, baked catfish recipe is just marvelous. Lightly breaded with mouth watering parmesan cheese, with a hint of paprika, sprinkled with crunchy almonds, and baked to beautiful golden brown. This delicious baked catfish, is a very simple, quick, and easy recipe, we know you will love!

Prep Time: 10-15 mins
Cook Time: 20 mins
Main Ingredient: Catfish Fillet
Difficulty Level: 1

Ingredients to make Cheesy Baked Catfish

6 Catfish Fillets (about 2 lb)
1/2 c Fresh grated Parmesan cheese
1/4 c Flour
Salt to taste Black pepper to taste
1 ts Paprika
1 Egg, lighty beaten
1 tb Milk
8 tb Butter, melted
1/4 c Sliced almonds

Directions to make Cheesy Baked Catfish

Step 1:

Preheat oven to 350. Wipe the catfish dry. Blend together the cheese, flour, salt, pepper, and paprika. Combine the egg and milk in a flat dish

Step 2:

Dip the fillets in the egg mixture, and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish, and pour the butter over all. Sprinkle with the almonds.

Step 3:

Place in oven and bake for 20 minutes.

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Cayenne Mayonnaise and Crab Cakes

July 28, 2009 by  
Filed under Appetizer, Easy, Easy Seafood Recipes, fried, Main Course, New Seafood Recipe, Snack, Starter, Supper

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 Cayenne Mayonnaise and Crab Cakes – This spectacular, sauteed, crab cakes and sauce recipe is a fantastic way to give crab a little “kick”. The garlic sauce recipe is included, and it is a sinfully, creamy, sensation you will soon be making for anything you can think of! Not only is this a quick and easy recipe, we think it is the BEST seafood recipe, let us know if you agree.

Prep Time: 25 mins
Cook Time: 5 mins
Main Ingredient: Blue Crab, Mayonnaise
Difficulty Level: 2

Ingredients to make Cayenne Mayonnaise and Crab Cakes

Stalk celery; finely chopped
1 bn Green onions; finely chopped
1 bn Parsley; finely chopped
1 Egg
1 tb Dijon mustard
3/4 c Mayonnaise
2 Lemons, juiced
1/2 ts Salt
1/2 ts Pepper
4 1/2 oz Water Biscuits; ground
1 lb Blue Crab meat
4 tb Butter (or as needed)

CAYENNE MAYONNAISE
1 Red bell pepper, roasted, peeled, seeded
2 Egg yolks
1 tb White wine vinegar
1 Lemon, juiced
1 1/2 ts Capers
6 Garlic cloves
8 Anchovy fillets
1 1/2 ts Cayenne pepper
1 c Salad oil

Directions to make Cayenne Mayonnaise and Crab Cakes

Step 1:  In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice. Mix the ingredients together well. Add the salt, pepper, and ground biscuits. Gently mix the ingredients together with your hands so that they are well combined.
Step 2:  Carefully fold the crab meat into the mixture. Let the mixture sit for 1/2 hour in the refrigerator. For the mixture into patties. In a large skillet place the butter and heat it on medium until it has melted. Sautee the crab cakes for 3 to 4 minutes on each side, or until they are golden brown.
Step 3:  For CAYENNE MAYONNAISE: In a blender place the roasted red bell pepper, egg yolks, white wine vinegar, lemon juice, capers, garlic, anchovy fillets, and cayenne pepper. Blend the ingredients together so that they are smooth. With the blender still running, slowly dribble in the salad oil so that a mayonnaise is formed. Correct the seasoning with the salt (and more lemon juice) if necessary.
Step 4:  Serve this crab cake recipe with the Cayenne Mayonnaise and lemon wedges.

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Breaded Crab with Asian Dipping Sauce

July 23, 2009 by  
Filed under Boiled, Buffet, Crab, Easy, Easy Seafood Recipes, fried, Main Course, New Seafood Recipe, Supper

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 Breaded Crab with Asian Dipping Sauce – With this fragrant soft shell crab and dip recipe, you are able to savor the unique combination of “sweet with heat”, Asian dip and luscious, battered crab. All the work is in the prep for this seafood recipe, as the crab itself is very quick cooking, only 5 Minutes! Try the sauce with other fish as well.

Prep Time: 25 mins
Cook Time: 5 mins
Main Ingredient: Soft Shell Crab
Difficulty Level: 3

Ingredients to make Breaded Crab with Asian Dipping Sauce

Beer Batter:
1 cup all purpose flour plus extra for dusting
12 ounces beer, reserving 4 ounces to thin batter if necessary
Asian Dipping Sauce:
3 tablespoons fresh lime juice
3 tablespoons thai fish sauce
1 tablespoon honey
3 tablespoons water
2 garlic cloves, minced
1 scallion, thinly sliced
2 thin slices a habenero, or jalapeno chili, depending on desired degree of heat
4 small to medium soft shell crabs, cleaned and rinsed
milk for soaking crabs
salt and freshly ground black pepper
Oil for frying
Scallion brushes, cilantro and lime wedges for garnish

Directions to make Breaded Crab with Asian Dipping Sauce

Step 1:Put the flour into a bowl and make a well in the center. Pour 1 cup of the beer into the well and whisk until the mixture is just combined. Strain the batter through a sieve into a clean bowl and let it rest, covered, for 1 hour. Before using batter, whisk in additional beer, if necessary, to achieve desired consistency.
Step 2:In a small bowl whisk together the lime juice, fish sauce and honey until dissolved. Add the water, garlic, scallion and chili slices. Set aside.
Step 3:Place cleaned crabs in a shallow dish and add enough milk to cover. Soak crabs for 10 to 15 minutes.
Step 4:In a heavy deep pan heat 2-inches of peanut oil to 350 degrees F. Season the cr abs with salt and pepper. Dust the crabs with flour, shaking off any excess. Coat and fry crabs two at a time. Dip each crab into the beer batter and allow extra batter to drip back into bowl. Carefully lower the crabs into the heated oil and fry until golden brown, turning once, about 2 minutes per side. Transfer fried crabs to paper towels to drain. Repeat process with remaining two crabs. Arrange crabs on individual serving plates. Garnish with scallion, cilantro,and lime wedges. Serve immediately with dipping sauce on the side.

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Fried Razor Clams

July 17, 2009 by  
Filed under Buffet, Easy, Easy Seafood Recipes, fried, Main Course, New Seafood Recipe, Supper

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 Fried Razor Clams – This fabulous fried razor clam, seafood recipe, is so succulent and it really packs a punch of flavor. Razor clams, named for their razor sharp shells, are generally best fried, as the sweet, tender meat must be cooked quickly. Might we suggest serving them with our Rice Pilaf for a great pairing.

Prep Time: 15 mins
Servings: 3-4
Main Ingredient: Razor Clams
Difficulty Level: 3

Ingredients to make Fried Razor Clams

1 cup all-purpose flour
Coarse salt and freshly ground pepper, to taste
3 eggs, beaten
1 (3.25-ounce package) Panko (Japanese-style crumbs),
approximately 2 1/4 cups
1 pound medium-size cleaned fresh or frozen razor clams*
1 cup vegetable oil
Lemon slices
Cocktail Sauce

Directions to make Fried Razor Clams

Step 1:Place the flour in a pie pan and season with salt and pepper. Whisk the eggs in a second pie pan and place the Panko crumbs in a third pie pan. Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil.
Step 2:Tenderize clams by pounding with the textured side of a meat mallet – pay particular attention to the tough siphon end. Dredge a clam in the flour mixture, dip in beaten egg, then coat both sides with Panko crumbs. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes to the breading set up
Step 3:While the clams are resting, heat the vegetable oil in a heavy frying pan cast-iron pan is ideal) over medium-high heat. Add the butter. Heat (but not so hot as to smoke). When the oil is hot, use tongs or a spatula to carefully add the clams. Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side. NOTE: It is important not to overcook the clams or they will be tough.
Step 4:Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate. Repeat until all clams are cooked and serve as soon as possible while warm. Serve with lemon slices and cocktail sauce.

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Supreme Shrimp Scampi

July 6, 2009 by  
Filed under Appetizer, Broiled, Buffet, Easy Seafood Recipes, fried, Main Course, New Seafood Recipe, Shrimp, Snack, Starter, Supper

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 Supreme Shrimp Scampi – This supreme shrimp scampi, seafood recipe is a fiesta for your tastebuds! The marinade for this one really packs a punch and is so quick and easy to make for so much astonishing flavor. We included instructions for two ways of cooking these satisfying shrimp, either option is truly delicious!

Main Ingredient: Shrimp
Difficulty Level: 1

Ingredients to make Supreme Shrimp Scampi

1 small clov garlic, minced
2 tablespoons minced parsley
1/2 large white onion, minced
1 dash Tabasco sauce
1/2 cup cooking oil
1/4 cup lemon juice
1/2 cup dry white wine or apple juice
12 large shrimp, peeled with tails
Unflavored breadcrumbs
Melted Butter

** Note: Use Tabasco sauce in place of pepper; it blends better with other ingredients. Use only white bread crumbs, brown crumbs or crusts will brown too fast during cooking.

*** See step 4 for alternate cooking method.

Directions to make Supreme Shrimp Scampi

Step 1:Combine first 7 ingredients. Marinate shrimp overnight in mixture.
Step 2:Remove shrimp from marinade. Immediately roll, undrained, in breadcrumbs. Place on combination broiling and serving platter. Dribble melted butter over shrimp. Add marinade to 1/8 in. in bottom of broiler pan.
Step 3:Broil slowly on low heat until done.
Step 4:*** Alternative method of preparation: Saute shrimp in combination of half butter and half cooking oil. When done, remove from skillet. Reduce marinade in skillet, pour over shrimp and serve.

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Cajun Coated Shrimp

June 29, 2009 by  
Filed under Appetizer, Barbeque, Buffet, Easy, Easy Seafood Recipes, Main Course, Side Dish, Snack, Starter, Supper

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 Cajun Coated Shrimp – Succulent shrimp, smothered in a fiery cajun coating, BBQ’d to perfection in under ten minutes! It just doesn’t get much better than that, until you taste this Best seafood recipe. Can be served hot or cold, making them ideal for potlucks and buffets. A nice ranch, or blue cheese dip, on the side, will complement the cajun perfectly.

Prep Time: 10 mins
Cook Time: 5-8 mins
Servings: 4
Main Ingredient: Shrimp
Difficulty Level: 2

Ingredients to make Cajun Coated Shrimp

20 medium shrimp, peeled and devained

***CAJUN COATING MIX***
1 orange,(juice of)
2 limes, (juice of)
1 lemon, (juice of)
1/3 cup dijion mustard
1 teaspoon tobasco
1 teaspoon chopped garlic
1 teaspoon worcestershire sauce
3 tbsp. dry jerk seasoning, caribbean or jamaican
1/4 cup paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon cider vinegar
1/4 cup olive oil

* NOTE: This Cajun coating mix has a variety of uses. We like it with Fresh Striped Bass, scallops, cod or haddock. It can be used for chicken or pork, as well

Directions to make Cajun Coated Shrimp

Step 1:Make the Cajun coating mix by combining the above ingredients in their given order. Mix well in a bowl.
Step 2:Preheat grill. Dip shrimp into the Cajun mix to coat evenly. Place on hot grill and blacken each side (5 to 8 minutes= TOTAL grilling time).
Step 3:Enjoy hot or cold with lemon.

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Fresh Fish Nuggets

June 19, 2009 by  
Filed under Easy, Easy Seafood Recipes, Fry, Main Course, Supper

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 Fresh Fish Nuggets – Fresh, wonderfully white haddock is the base of this secretly simple seafood dish! Then, just because we always try to be new and innovative, for you, it has a very unique, distinct breading; graham crumbs. Deep fried until they are a crunchy, golden brown.

Prep Time: 10 mins
Cook Time: 15-20 mins
Servings: 4-6
Main Ingredient: Haddock or Cod
Difficulty Level: 2

Ingredients to make Fresh Fish Nuggets

2 pounds haddock or cod fillets
1 cup finely crushed graham crackers (about 16 squares)
3/4 cup finely crushed saltines (about 25 crackers)
1-1/2 to 2 teaspoons seasoned salt
Oil for deep-fat frying

Directions to make Fresh Fish Nuggets

Step 1:Cut fish into 1-in. cubes; secure with a toothpick if necessary. Combine cracker crumbs and seasoned salt in a shallow bowl; roll fish in crumb mixture until coated.
Step 2:In an electric skillet or deep-fat fryer, heat oil to 375°. Fry nuggets, a few at a time, for 3 minutes or until browned. Drain on paper towels.

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