Seafood

Crab Cakes

Crab Cakes

By
Stephanie Kinturi

Print Recipe
 Crab Cakes
Cuisine Seafood
Servings
Ingredients
Instructions
  1. Heat 3 Tbsps of the oil over high heat. Sauté onions, bell peppers, salt and fresh  ground black pepper for about a minute.
  2. Add green onions, garlic, water chestnuts, Cajun seasoning and cook for another  minute. Remove and put in a bowl. Cool mixture for a few minutes.
  3. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese.  Then add crab meat.
  4. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg wash (egg and 1/4 cup water whisked together).
  5. Coat in bread crumbs and fry approx 2 minutes on each side over medium heat.
  6. Serve topped with black bean and corn salsa.
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Shrimp Tacos With Citrus Cabbage Slaw

Shrimp Tacos With Citrus Cabbage Slaw

Print Recipe
 Shrimp Tacos With Citrus Cabbage Slaw
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
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Roast Salmon and Vegetables

Print Recipe
 Roast Salmon and Vegetables
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 55 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F.
  2. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
  3. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.
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Halibut With Sugar Snap Pea Salad

Halibut With Sugar Snap Pea Salad

Print Recipe
 Halibut With Sugar Snap Pea Salad
Course Main Dish
Cuisine American, Seafood
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. Add the snap peas, onion, and sesame seeds, if desired, and toss to coat.
  3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.
  4. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  5. Serve with the salad and lime wedges.
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Glazed Salmon With Broccoli Rice

Glazed Salmon With Broccoli Rice

Print Recipe
 Glazed Salmon With Broccoli Rice
Cuisine Seafood
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
  2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
  3. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
  4. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  5. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
  6. Serve the salmon and onion with the rice and the remaining glaze.
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Blackened Salmon with Broccoli Rabe and Raisins

Blackened Salmon with Broccoli Rabe and Raisins

Print Recipe
 Blackened Salmon with Broccoli Rabe and Raisins
Course Main Dish
Cuisine Seafood
Prep Time 8 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Instructions
  1. Heat a large skillet over medium heat. Coat both sides of each salmon fillet evenly with seasoning; cover and cook for 3–4 minutes per side or until opaque throughout and blackened.
  2. Meanwhile, in another skillet, bring the broccoli rabe and 1/2 cup water to a simmer. Cover and cook, tossing occasionally, for 3–4 minutes or until tender; drain and transfer to a plate.
  3. Wipe out the second skillet, and heat oil over medium heat. Add the shallots and salt, and cook for about 3 minutes or until softened. Mix in the raisins and broccoli rabe. Serve with the salmon and lemon wedges.
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Blackened Salmon and Rice

Blackened Salmon and Rice

Print Recipe
 Blackened Salmon and Rice
Course Main Dish
Cuisine Seafood
Prep Time 8 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F. Cook the rice according to the package directions.
  2. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
  3. In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
  4. Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
  5. Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
  6. Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.
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