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Creamy Seafood Fettuccine Recipe

Ingredients

  • 1/4 cup finely chopped pancetta-style bacon
  • 1 cup chopped onion
  • 1 canwhole baby canned clams,
  • 1clove garlic, minced
  • 1 can CAMPBELL’S Condensed Low Fat Cream of Celery Soup
  • 1 cup )low fat (1%) milk
  • 12 oz extra-large or large shrimp, peeled and deveined
  • 3/4 cup frozen peas, thawed
  • 12 oz fettuccine pasta or other long pasta, cooked
  • 2 tbsp chopped fresh parsley

Creamy Seafood Fettuccine Recipe

Directions

  1. In large saucepan,cook pancetta and onion over medium heat until softened,about 5 minutes. Drain clams,reserving ¼ cup (60 mL) liquid. Add clams and liquid to pan. Stir in garlic.
  2. Stir in condensed soup,milk,shrimp and peas; bring to boil. Reduce heat and simmer,stirring,until reduced and thickened,about 10 minutes.
  3. Stir in pasta; sprinkle with parsley.

Smoked Salmon Deviled Eggs Recipe

Ingredients

  • 6 eggs
  • 1 ounce smoked salmon, finely chopped
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons prepared yellow mustard
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/4 teaspoon dried dill weed, for garnish
  • 1 pinch paprika, for garnish
  • 1 tablespoon mayonnaise

Smoked Salmon Deviled Eggs Recipe

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  2. Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
  3. Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
  4. Carefully cover with plastic wrap and refrigerate until serving.

Lobster Slider Recipe

Ingredients

  • Meat from a 1 1/2-pound cooked lobster (1 1/4 cups), cut into 1/2-inch pieces
  • 2 tablespoons mayonnaise
  • 2 tablespoons crème fraîche
  • 1 tablespoon minced shallot
  • 1 tablespoon finely diced dill pickle
  • 2 tablespoons finely diced celery
  • 1 1/2 teaspoons minced tarragon
  • 1/2 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground white pepper
  • 1 tablespoon unsalted butter, at room temperature
  • Eight 2-inch round soft dinner rolls, split

Lobster Slider Recipe

Directions

  1. In a medium bowl, mix the lobster with the mayonnaise, crème fraîche, shallot, pickle, celery, tarragon and lemon zest. Season with salt and white pepper and refrigerate until ready to use.
  2. Lightly butter the cut side of each roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders and serve.

Maine Lobster Roll Recipe

In Maine you’re likely to find lobster rolls served two ways. Innovators prefer a crunchy, tangy and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice and a pinch of cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet tender summer lobster and mayonnaise

Ingredients

  • Four 1- to 1 1/4-pound lobsters
  • 1/4 cup plus 2 tablespoons mayonnaise
  • Salt and freshly ground pepper
  • 1/4 cup finely diced celery
  • 2 tablespoons fresh lemon juice
  • Pinch of cayenne pepper
  • 4 top-split hot dog buns
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup shredded Boston lettuce

Directions

  1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
  2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.

Crab Puffs Recipe

Ingredients

  • 1 container (5 ounces) prepared diced celery and onion
  • 2 tablespoons Butter
  • 2 containers (8 ounces each) Crab Claw Meat
  • 1/2 cup Mayonnaise
  • 1 tablespoon lemon juice salt and freshly ground pepper
  • 4 Sourdough English Muffins, split in half
  • 1 cup Sensations Old Shredded Cheddar

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Directions

  1. In a 10 to 12-inch frying pan, combine celery mix and butter over medium high heat. Cook, stirring often, until onion and celery are softened but not browned, 5-6 minutes.
  2. Preheat oven broiler to high. In a bowl, mix together cooked celery mixture,crab, mayonnaise, lemon juice, and salt and pepper to taste.
  3. Arrange English muffins, split side up, on a baking sheet. Broil muffins 4 inches from heat until lightly toasted, 2-3 minutes.
  4. Top each muffin with 1/8 of the crab mixture then sprinkle evenly with cheese.
  5. Return pan to oven and broil until crab mixture is hot and cheese is lightly browned and bubbling, about 3 more minutes. Serve immediately

Fenway Park Lobster Roll Recipe

You don’t need to go to the legendary Fenway Park for a Lobster Roll, you can make it at home!  How?  With this simple recipe.  The best part?  You won’t have any obnoxious Yankee fans sitting beside you while you eat.

Ingredients

  • Fenway Park Lobster Roll Recipe2 pounds cooked lobster meat, diced
  • 2 stalks of celery, finely chopped
  • Juice of 2 lemons
  • 2 cups mayonnaise
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped tarragon
  • Salt and pepper, to taste
  • 10 New England-style hot dog buns, buttered on both sides
  • Chopped chives, for garnish
  • 1 lemon, sliced into 10 pieces, for garnish

Directions

  1. Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.
  2. Toast the buns on a griddle on low heat until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice.

Seafood Lasagne Recipe

Ingredients

  • 8 Lasagne noodles
  • 2 Tbsp. butter
  • 1 cup chopped onion
  • 1 – 8 oz. pkg. cream cheese, softened
  • 1 1/2 cups creamed cottage cheese
  • 1 egg, beaten
  • 2 Tbsp.chopped basil or 2 tsp. dried
  • salt and pepper to taste
  • 2 – 10 oz. cans cream of mushroom soup
  • 1/3 cup milk
  • 1/3 cup dry white wine
  • 1 – 5 oz. can crab
  • 1 lb. shelled deveined cooked shrimp
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup grated sharp cheddar cheese

Directions

  1. Cook noodles according to package directions. Place 4 in 9″ X 13″ pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  2. Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving.

10-Minute Shrimp Soup

Ingredients

  • 3 1/2 cups water
  • 1 package Oriental flavor ramen noodles
  • 1/2 cup green onion – chopped
  • 1 medium carrot — julienne strips
  • 4 1/4 ounces shrimp — rinsed and drained
  • soy sauce — if desired

Directions

  1. Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,
    stirring occasionally, until noodles are tender. Stir in contents of
    seasoning packet, onions, carrot
    and shrimp; cook until hot. Serve with soy sauce.

Blue Crab Dip Recipe (Joe’s Crab Shack)

Joe’s Crab Shack is one of my favorite restaurants but they aren’t in Canada.   For those of you who love their favorite Blue Crab Dip Recipe, here is a copycat version of it that you will love.

Ingredients

  • 8 ounces cream cheese, softened
  • 2 cups crabmeat (canned is fine)
  • 1/4 cup diced green onion
  • 1 tablespoon minced mild red chili pepper
  • 1 tablespoon mild green chili pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons shredded Parmesan cheese

Garnish

  • Paprika
  • 1 teaspoon minced fresh parsley

Directions

  1. Preheat oven to broil.
  2. Combine the cream cheese with crab, green onion, chili peppers, salt and white pepper in a medium bowl. Stir well to combine.
  3. Spread mixture into the bottom of an oven­safe dish. Use a wide dish for this so that the dip is only about an inch deep in the bottom.
  4. Sprinkle Parmesan cheese over the surface of the dip.
  5. Broil for 3 to 4 minutes or until the cheese on top begins to brown.
  6. Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.

Serves 4 to 6 as an appetizer.