Recipes

 

Maryland Crab Cakes

• 1 lb. crabmeat
• 1/4 cup mayonnaise
• 1/2 cup Italian bread crumbs
• 1 egg
• 1 tsp. seafood seasoning
• 1 tsp. Worcestershire sauce
• 1 tsp. dry mustard

Carefully remove all cartilage from crabmeat. In a bowl, mix together egg, mayonnaise, seafood seasoning, Worcestershire sauce, dry mustard and bread crumbs. Add crabmeat, mix evenly and gently. Shape into 6 crabcakes. Deep fry in oil at 350ºF. for 2-3 minutes until golden brown, or sauté in a frying pan with a little oil for 5 minutes on each side.

 

Mussels With Linguine

Makes 8-10 servings

• 4 lbs. mussels
• 1/4 cup olive oil
• 2 cloves garlic, finely minced
• 2 onions, thinly sliced
• 2 lemons, finely sliced
• 1 (6 oz.) can tomato paste
• 1 1/2 tbs. oregano
• 1 1/2 tbs. basil
• 1/8 tsp. red pepper
• 2 (1 lb., 13 oz.) cans Italian tomatoes, mashed
• 1/2 tsp. black pepper
• 2 tsp. salt
• 2 cups red wine
• 2 lbs. linguine

Rinse and debeard mussels. Steam until shells open ( approx. 4 minutes) then set aside. Saute onion and garlic in oil in 6 qt. kettle. When onion is golden and soft, add lemon slices, tomatoes, tomato paste, basil, oregano, wine, salt and pepper. Simmer over low heat for 25 minutes with pot covered. Remove cover, simmer until sauce thickens. Remove top 1/2 of shell and add mussels to sauce, cover and cook over medium-high heat just long enough to heat mussels. Cook linguine according to directions and toss with 2 tbs. olive oil to prevent sticking. Cover linguine with mussels and sauce. Serve immediately.

 

Baked Stuffed Shrimp

• 1 lb. jumbo shrimp, butterflied
• 1/4 to 1/2 cup crab meat
• butter or margarine
• 1 tsp. minced garlic
• dash of black pepper
• 1/4 cup onion
• 1/2 cup finely chopped mushrooms
• 1 tsp. lemon juice (fresh)
• 1/4 cup celery
• 1/4 cup chopped parsley
• 1 cup bread crumbs
• 1 slightly beaten egg
• grated cheese

Saute the onions, celery and garlic with 1 tbs. butter until just slightly cooked. Add mushrooms, pepper and lemon juice. Stir and cook 2 to 3 minutes. Remove from heat and mix in the rest of the ingredients. Place equal portions of stuffing on top of each butterflied shrimp. Press the stuffing slightly to keep it in place. Place the shrimp in a single layer in a greased baking dish. Sprinkle the shrimp with a little grated cheese. Place the shrimp about 5 inches from the heat of the preheated broiler. Broil until browned and the shrimp are cooked, for about 5 or 6 minutes. Be careful not to overcook or the shrimp will get tough.

 

Swordfish Margarita

Makes 2 servings

• 3/4 cup water
• 1 tsp. instant chicken bouillon granules
• 1/4 tsp. ground coriander
• 2 swordfish or tuna steaks (6-8 oz.) 1/2 to 1 inch thick
• 1 medium lime
• 1 1/2 tsp. cornstarch
• 1 tsp. sugar
• Dash pepper
• 1 Tbsp. tequila

Combine bouillon, water and coriander in medium skillet. Bring to boil, add fish and reduce heat. Simmer until fish flakes with a fork. (4 minutes per each ½ inch of thickness of fish) Remove fish from skillet, cover & keep warm.

SAUCE: Use ½ cup of the poaching liquid, combine with 1 Tbsp. lime juice, cornstarch, sugar and pepper. Add 1 tsp. finely shredded lime peel, cook and stir until thickened and bubbly, about 2 minutes. Stir in tequila. Drizzle over fish. Serve with lime slices.

 

Grilled Tuna With Pineapple-Ginger Marinade

Substitutes: Sword, Marlin, Shark
Makes 4 servings.

• 1/4 cup pineapple juice
• 2 tbs. rice wine vinegar
• 1 tsp. salt-reduced soy sauce
• 1 tsp. grated fresh ginger
• 2 tsp. vegetable oil
• 1 tsp. minced garlic
• 1 - 1 1/3 lbs. tuna steaks
• green onions, diagonally sliced (optional)

Combine pineapple juice, vinegar, soy sauce, ginger, oil and garlic in a small bowl, mix well. Arrange tuna in glass or ceramic baking dish. Pour marinade over fish. Marinate in refrigerator, covered at least 30 minutes. Drain fish, reserving marinade. Place fish on oiled grid 4 to 5 inches from hot coals. Barbecue 6 minutes per inch of fish measured at its thickest point, basting frequently. Turn fish halfway through cooking time. Tuna should be pink in the center when removed from heat. Garnish with green onions, if desired.

 

Cajun Salmon Steaks

Substitutes: Halibut, Swordfish, Tuna
Makes 2 servings.

• 2 salmon steaks, 1 inch thick, each 6 to 8 oz.
• 1/2 tsp. worcestershire sauce
• 1/2 tsp. lemon juice
• 1/4 tsp. cajun spice blend or blackened redfish seasoning
• 1/2 medium-sized green bell pepper, stemmed, seeded and diced
• 1/2 medium-sized red or yellow bell pepper, stemmed, seeded and diced

Arrange steaks side by side but in opposite directions in a baking dish; press thin belly flaps together, against other steak. (If cooking 4 steaks, arrange in a circle with belly flaps toward the center of the dish.) Rub the top of each steak with 1/4 tsp. worcestershire sauce and 1/4 tsp. lemon juice, then sprinkle or rub with 1/8 tsp. spice blend. Sprinkle peppers over fish in center of the pan. Cover dish tightly with plastic wrap and microwave on high (100% power) until flesh is nearly opaque, 5 1/2 to 6 minutes. (Cook one steak 3 1/2 to 4 minutes; 4 steaks about 7 minutes.) Let salmon stand, still covered (puncture plastic wrap if tightly sealed), 1 to 2 minutes longer.