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NEEDED: YOUR FAVORITE SEAFOOD RECIPES

Carolina's picture

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We're headed for the beach tomorrow for a couple of weeks and one of our main objectives is to eat a year's worth of
"right off the boat" seafood. I would sincerely appreciate it if you would share with me your favorite recipes for shrimp, crab and fish (flounder, grouper, whiting, and spot). Especially needed is the perfect recipe for Crab Cakes. TIA

dixie_'s picture

(post #25634, reply #1 of 9)

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Carolina - This is my family's favorite way to eat shrimp. - Barbecued

• 5 # shrimp (in shells), washed/drained
• 1 small can black pepper
• 2 sticks butter
• 1 TBsp Worcestershire sauce
• 1/2 lemon thinly sliced •Cooked Linguini (optional)

Oven to 400°. Melt butter, Worcestershire Sauce along with lemon slices in large pan in oven. Add pepper and stir. Add shrimp to this and cook until shrimp are pink (20-30) minutes. Stir from time to time to keep evenly coated in sauce. Either peel and eat or serve over linguini. (We never bother with the linguini). Plenty of French bread to sop up juices.

Chiffonade_'s picture

(post #25634, reply #2 of 9)

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Depending on what you can get your hands on in the way of ingredients, I like to peel, marinate (20 minutes or so...can't marinate too long with citrus or it will "cook" the shrimp), and grill shrimp with the following...

c 1 cup olive oil (Good fragrant oil, ex-virgin is good for this)
c 3 finely minced cloves of garlic
c 1/2 t. salt
c Juice of 2 limes
c 1/4 cup minced cilantro

Skewer and grill briefly :)

As for crab cakes, this is the Frugal Gourmet's recipe for Maryland Crab cakes. A friend of mine has used this recipe and the cakes turned out great.

c Maryland Crab Cakes

c 2 Tblsp. chopped Fresh Parsley
c 1 tsp. Dry Mustard
c 1 tsp. Worcestershire or dash of Tabasco
c 2 eggs, beaten
c 2 Tbsp. Mayo
c 1 lb. Cooked Crab, flaked or broken up
c 1 cup Fresh Bread Crumbs or 1/2 cup unsalted cracker crumbs
c Salt & Pepper to taste
c Flour for dredging

Mix the parsley, dry mustard, Worcestershire or Tabasco, eggs and mayo together. Add the crab and crumbs, and season with salt and pepper to taste.

Divide mixture into 8 cakes and dredge in flour. These can be deep-fried at 375 to 380 for 2 to 3 minutes, or until golden brown. Or you may pan fry them on both sides in a bit of butter.

i (He apparently like the butter/frypan method better.)

The Frug recommends serving with a big salad and Sweet Potato French Fries.

As for "fin fish" a squeeze of lemon on a fresh fish right out of the water, fried in a little oil makes everything else seem like overkill...LOL.

As for whole crabs, I love them cooked in tomato sauce (surprise!) accompanied by thin spaghetti or linguini. Also, I have thoroughly enjoyed Garlic Steamed Crabs...it appears these are crabs that have been steamed then tossed with an
i obscene
amount of garlic, a bit of olive oil and a lot of minced Italian parsley. S&P to taste.

Don't forget the Old Bay seasoning too! Good for a nice crab boil.

Have a wonderful trip and don't forget the LIFE PRESERVERS!!!!

dixie_'s picture

(post #25634, reply #3 of 9)

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Another - Had to go off-line before I could post this one. (Not low-fat)
* 1 qt heavy cream
* 1 Tbsp Tabasco (I usually add a lot more)
* 2 Tbsp dried onions
* 1 Tbsp Garlic Chopped (I usually add more)
* 2 Tbsp Dried Basil (or equivalent of fresh)
* Salt/Pepper to Taste
* 1/2 Pound ea Cooked Shrimp/Crabmeat
* 1 Pkg Cooked Angel Hair Pasta

Happy vacation!

Simmer cream, Tabasco, onion, garlic, basil, salt/pepper until thickened. Stir in shrimp/crabmeat. Serve over pasta.

I sometime substitute chopped Chipotles (a couple) for the tabasco.

Smittyroo_'s picture

(post #25634, reply #4 of 9)

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only thing I could add is that experience taught me that I always got a better cake if it was refrigerated for an hour or two before frying.

PMace_'s picture

(post #25634, reply #5 of 9)

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Crab Cakes

1 lb lump crab meat

1 egg, beaten

2 tbsp ground Club Crackers

1 tbsp each mayonaise, worchestershire, yellow mustard, parsley flakes

1 tsp each Old Bay seasoning (or other seafood seasoning), finely chopped pimento

Dash of Tabasco sauce, white pepper, salt

Mix well everything except crab meat and crackers. Refrigerate for 1/2 hr. Mix in crab meat and crackers (careful with crab meat, don't mush it up), form cakes, roll in corn meal, refrigerate for at least 1 hr. Deep fry until golden.

My recipe is based on 80 lb of crab meat, so you might have to fool with it a little. If it's too dry, add some more mayo, if too wet, some more cracker crumbs (use Club crackers, they taste better than Saltines).

Gerard's picture

(post #25634, reply #6 of 9)

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Once , on a fishing trip, I caught a mackerel.
The capt fileted it while it was still flipping!
He sauted it in salted butter, it was the best sweetest tasting fish I ever had...and I don't like mackerel.

So you need a fishing rod, bait and frying pan.

Cheers, Gerard

jill's picture

(post #25634, reply #7 of 9)

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I think the best way to eat crabs and prawns( not sure how different your shrimps are from Australian prawns) is fresh bread and cocktail sause. My mum always made it homemade from tomatoe sause and mayonaise ( both home made). A favourite meal of mine.
Jill

Jo_'s picture

(post #25634, reply #8 of 9)

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Best thing in the entire world in the spring and early summer is soft-shell crab, lightly floured (with a little cayenne and s & p in the flour) and sauteed fast in butter and a wee bit of oil. If you want, slap it on a soft bun with some homemade aioli or even plain old mayo. Heaven.

Carolina's picture

(post #25634, reply #9 of 9)

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Thanks for all the wonderful ideas everybody. They've all been printed out and packed away.
BTW, Gerard, the shrimp and fishing boats come into Georgetown Harbor every day just a couple of miles from where we stay. The fish don't get any fresher than that. It's worth the trip just to watch the shrimp and fishing boats unload, even if we didn't but anything. Take care everybody and
thanks again.