Our crabcakes can be cooked fresh or frozen! To cook fresh: Bake in a conventional oven at 425°F on a foil lined sheet pan with a pad of butter on top. Bake approx 20-30 minutes, until golden brown. No need to turn over, they will brown on top and bottom. Enjoy! To cook frozen: Cook crab cakes directly from the freezer, no need to defrost. Bake in a conventional oven at 375°F on a foil lined sheet pan with a pad of butter on top. Bake approx 20-30 minutes, until golden brown.
Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook 1 ½-2 lb lobsters for approx 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked
Ingredients: 3 tbsp. butter 1/4 cup minced garlic 1/4 cup chopped green onion 2 doz. clams 1 1/2 cups white wine 1 1/2 cups chicken broth 1/2 cup cream or half and half Parsley, to garnish Bread for serving Directions: In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add minced garlic and chopped green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add 2 doz clams and cook for another 5 minutes. Add the white wine and chicken brot
Ingredients: 1 1/2 lbs shrimp, peeled and deveined 1 ea. red, orange, and green pepper- thinly sliced 1 onion, thinly sliced 2 tbsp olive oil 2 tbsp fajita seasoning (or taco) Lime juice Directions: Preheat a gas or charcoal grill over high heat. (*This can also be baked for 12-15 minutes at 400 degrees) Cut four sheets of foil, about 12-inches long. Divide shrimp, red, orange, green pepper, and onion, into 4 equal portions and add to the center of each foil in a single laye
Italian for "angry," arrabbiata is a spicy tomato sauce. For true fury, use 1/2 teaspoon crushed red pepper in this delicious seafood dish. Ingredients: 8 oz linguine pasta 2 tbsp olive oil 1/2 lb fresh, dry sea scallops 1/2 lb shrimp 1/2 c. chopped onion 1/4-1/2 tsp. crushed red pepper 3 cloves garlic, imnced 2 tbsp tomato paste 1 (14.5 ounce) can petite-cut diced tomatoes, drained 1/2 c. clam juice A dozen little neck clams A dozen mussels Directions: Cook 8 oz linguine pas
1/3 cup chopped red onion 2 limes, juiced 1 tsp olive oil Pinch of salt and pepper 12 oz lump crab meat 1 avocado, diced 1 pint grape tomatoes, halved 2 jalapeno peppers, finely chopped with seeds removed 1 1/2 cups roasted corn kernels 2 tbsp finely chopped Cilantro In a small bowl combine red onion, lime juice, olive oil, and pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. Meanwhile, in a large bowl combine lump crab meat, a
Bring a pot of water to a boil. Place 1 lb fresh asparagus, trimmed and cut into 1 inch pieces in the pot, and cook 5 min, just until tender. Drain, and set aside. Place 1/2 cup pecans, broken into pieces in a skillet over med heat, stirring frequently, until lightly toasted. In a large bowl, toss together the asparagus, pecans, 2 heads red leaf lettuce, 1/2 cup frozen green peas, thawed, and 1/4 lb smoked salmon. In a separate bowl, mix 1/4 c olive oil, 2 tbsp lemon juice, 1