Cooking Crabs and Lobster
Fill a large stock pot with enough water to cover the amount of crabs or lobster selected to be cooked. Add seafood spices. Celery seeds or mustard seeds are a good compliment to shellfish. Submerge crabs or lobster into rapidly boiling water. Cover immediately. From the time the water boils again, allow from 12 to 25 minutes according to size.
1 - 1-1/2 lbs. - 10 to 12 minutes
1-1/2 - 2 lbs. - 15 to 18 minutes
2-1/2 - 5 lbs. - 20 to 25 minutes
Properly prepared, crab and lobster meat is white and firm. Serve with butter dip and a wedge of lemon.
Chesapeake Crab Cakes
2 Tablespoons Mayonnaise
2 Eggs, beaten
2 Tablespoons Fresh Parsley, chopped
2 Tablespoons Fresh Chives, chopped
2 Teaspoon Dry Mustard
1 Pound ready-to-use Crab Meat, broken up
1 Cup Bread Crumbs or Crushed Saltine Crackers
Salt & Pepper to taste
Flour for dredging
Canola, Sunflower or Natural cooking oil and 1 Tablespoon Butter for frying
In a bowl, mix together mayonnaise, eggs, parsley, chives and dry mustard. Add crab meat and crumbs. Season with salt and pepper to taste.
Divide mixture into 6 portions. Shape into crab cakes. Place crab cakes onto a clean plate and cover with plastic wrap. Chill in refrigerator one hour.
Remove crab cakes from refrigerator. Dredge each crab cake in flour. Handle gently to prevent falling apart.
If using a deep fryer, heat oil and butter to 375 degrees. Fry crab cakes for about 4 to 6 minutes on each side or until golden brown. If using a kitchen skillet, heat oil and butter until butter melts. On medium heat, pan-fry crab cakes on both sides till golden brown.
Economical Seafood Stew
4 Stalks Celery, chopped
1 Large Onion, chopped
1 large Carrot, chopped
2 medium white potatoes, diced
Chopped fresh mushrooms (optional)
2 Pounds any white Fillet Fish (Cod, Flounder, Whiting, Tilapia), cut into 2" pieces and/or Sea Scallops
1 Teaspoon Butter
1 Can Campbell's Cream of Shrimp Soup
1 Cup Heavy Cream or Evaporated Milk
1 Cup Whole Milk
Salt and Pepper to taste
In a heavy-based 8 quart soup pot, place onion, celery and carrot. Cover vegetables with water and bring to a boil. Reduce heat to simmer. After 5 minutes, add potatoes and mushrooms. Simmer until vegetables are tender - about 20 minutes.
Add fish and butter. Cook 2 to 3 minutes until fish turns white. Gently stir in Cream of Shrimp soup.
Place cream and milk in a heat-resistant bowl. Add 2 cups of hot mixture into cream mixture to temper. Stir until blended. Add cream mixture to pot and blend. Add salt and pepper to taste. On medium temperature, heat stew until hot and steamy - about two minutes - Serves 8.
Extra Crispy Popcorn Fish
Dredge your favorite fish in flour (add Kosher Salt and Seasonings to the flour for extra flavor if desired) Set aside.
In a wide bowl, beat together one egg and 1/4 cup Non-flavored Club Soda.
Dip floured fish into egg mixture. Coat all sides.
Immediately fry on medium to high heat.
Place salmon steaks onto aluminum foil. Spread generously with Honey Mustard Bar-B-Que sauce. Bring up sides of aluminum foil and pinch closed to make a tent. Bar-B-Que 10 minutes on outdoor grill. Test center of salmon. When done, should be flaky.
New England Clam Chowder
1/2 Pound Bacon, fried or baked, drained and broken into pieces.
1 Large Onion, peeled and chopped
3 White Potatoes, peeled and diced
3 cups Water
1 Pint Fresh Shucked Clams, cut up
2 Teaspoons Fresh or dried Parsley
2 Cups Heavy Cream or Evaporated Milk
Salt & Pepper to taste
In a heavy-based, covered soup pot, bring onion, potatoes and water to a boil. Simmer on medium heat until vegetables are tender. Add bacon, clams and parsley. Simmer on medium heat 5 minutes.
Place cream or milk in heat-resistant bowl. Add one cup of hot chowder to cream/milk. Blend together. Add cream/milk mixture to hot chowder. Re-heat chowder
Add salt and pepper to taste. Sprinkle top of chowder with Paprika. Serve hot. Makes about 6 servings.