Glazed Salmon Filets

Ingredients

• 4 salmon fillets (6 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons Honey Dijon mustard
• 1 teaspoon ground cumin

Directions

• Place salmon in a greased 11-in. x 7-in. baking dish; sprinkle with salt and pepper. Combine the remaining ingredients; spoon over fillets.
• Bake, uncovered, at 400° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Maryland Crab Cakes from Red Lobster

Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a’ la carte, in a sandwich or beside a salad.  From the Red Lobster website.

Serves 4

Maryland Crab Cakes Ingredients:

• 1/2 tsp. garlic minced
• 1 tbsp. onion minced
• 1 tbsp. celery diced
• 2 tbsp. mayonnaise
• 1 whole egg
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 tsp. Dijon mustard
• 1 tsp. Old Bay Seasoning
• 1/4 cup bread crumbs
• 1 pound lump crab meat
• 2 tbsp. oil for sautéing

Maryland Crab Cakes Preparation:

1. In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
2. Using gloved hands, gently mix in crab meat, then add bread crumbs.
3. Spread a thin layer of plain bread crumbs on your work surface.
4. Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
5. Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
6. In a sauté pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time.
7. Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.

Broiled Scallops with Sweet Lime Sauce

Ingredients
Original

4 tablespoons honey
2 tablespoons lime juice
2 tablespoons oil
4 tablespoons butter
1 1/2 pounds bay or sea scallops
1/4 teaspoon salt
2 teaspoons grated lime peel
1 lime, cut into wedges

Modified
4 tablespoons honey
2 tablespoons lime juice
1 tablespoon oil
omit butter
1 pound bay or sea scallops
omit salt
2 teaspoons grated lime peel
1 lime, cut into wedges

Directions
In a large bowl mix together honey, lime juice and oil. Rinse and then dry the scallops between paper towels. Add them to the bowl. Stir gently to coat with the honey mixture. Turn on the broiler to high. Cover the broiler pan or cookie sheet with aluminum foil. Spray generously with non-stick spray. Arrange the scallops in a single layer. Broil until opaque - about 5 minutes. Turn scallops over and broil another minute. Transfer to warmed plates. Pour any juices over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.
Yield: 4 servings

Avocado Crab Bisque

Ingredients
3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh Crab
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

Silver Legacy Casino Seafood Pan Roast

Ingredients
1 ounce whole butter
1 1/2 ounces white wine
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 ounce clam juice
1 teaspoon lemon juice
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
2 ounces cocktail sauce
2 ounces raw shrimp (41/50 per pound), peeled and deveined
2 ounces scallops
2 ounces raw oysters, shucked
2 ounce crabmeat
3 or 4 black mussels
3 or 4 clams
Salt and pepper to taste
2 ounces whipping cream
1 ounce whole butter
Chives

Directions
For best results, use a double boiler and blanch seafood of your choice." Get pan hot, add butter and melt. Add white wine, clam juice, cocktail sauce, celery seed, Worcestershire sauce, paprika, Tabasco sauce, lemon juice, salt and pepper. Add mussels and clams; cook until they open. Add shrimp, scallops and crabmeat, and bring to a full boil. add whipping cream and boil for approximately 1 minute.
Finish with the last 1 ounce of butter and garnish with chives.
Serve hot.

Basil Shrimp

Ingredients
2 1/2 tablespoons olive oil
1/4 cup butter, melted
1 1/2 lemons, juiced
3 tablespoons coarse grained prepared mustard
4 ounces minced fresh basil
3 cloves garlic, minced
salt to taste
1 pinch white pepper
3 pounds fresh shrimp, peeled and deveined

Directions
1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Then stir in lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2. Preheat grill to high heat.
3. Remove shrimp from marinade, and thread on skewers.
4. Lightly oil grate, and arrange skewers on grill. Cook for 4 minutes, turning once, until done.
Makes: 4 servings

Baked Orange Roughy Italian-Style

Ingredients
1/4 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1 pound orange roughy fillets
1/4 cup butter, melted
1 tablespoon chopped fresh parsley

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
2. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
3. Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
4. Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.
Makes: 4 servings

White Clam Sauce

Ingredients
2 cans (7¼-oz) minced clams
¼ cup olive oil
¼ cup butter
2-3 cloves garlic, minced
2 tbls. chopped parsley
1 ½ tsp. salt

Directions
Drain clams, reserving ¾ cup liquid. In skillet slowly heat oil and butter. Add garlic and saute until golden. Remove from heat. Stir in clam liquid, parsley and salt; bring to boil. Reduce heat; simmer, uncovered, 10 min. Add clams; simmer 3 min. Enough for ½ to 1# linguine.

Sweet and Sour Shrimp

Yield: 4 Servings

Ingredients
32 medium shrimp, cleaned and de-veined
½ Cups Flour
¼ Cups Cornstarch
¾ Tsp Baking Powder
1 Tbls Peanut Oil
⅝ Cups Water

Directions

• Mix dry ingredients well then add oil and water and beat with a whisk until there are no lumps. It may be necessary to add additional water.
• Marinate meat in salt, white pepper, MSG, soy sauce, and a light dusting of cornstarch.
• Dip bite sized chunks of meat in batter and drop in deep fryer with non-stick interior surface. Stir while cooking to prevent sticking and remove with tongs when golden brown.
• Serve with sweet and sour sauce. (provided as separate recipe)

© 2007

Crispy Crab Cakes with Mango Salsa

Ingredients
1 cup unseasoned breadcrumbs, divided
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 green onion, white and green parts, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1 pound fresh lump crab meat, picked over for cartilage
CRISCO Canola Oil * for frying

Directions
In a medium mixing bowl, combine 1/2 cup bread crumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce, and seafood seasoning. Gently mix in the crabmeat; form into 24 cakes; refrigerate 30 minutes to several hours before proceeding. Place the remaining 1/2 cup bread crumbs in a shallow dish; coat the crab cakes in the crumbs.

Pour Crisco Oil into a large deep skillet to a depth of 1/2 inch; heat over medium high heat until hot but not smoking. Carefully add the crab cakes in batches and cook, turning once, until golden brown, about 3 minutes. Transfer to a paper towel lined tray to drain. Serve hot, with mango salsa on the side.

Mango Salsa
Makes 2 3/4 cups

2 cups chopped pitted peeled mango
2 jalapeño peppers, seeded and diced

1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons Crisco Canola Oil*

Mix all ingredients in small bowl. Season with salt and pepper. (Can be made ahead. Cover and chill.)

* Or your favorite Crisco Oil