Clean and rinse crabs. Pat dry with a paper towel and set aside until ready for use. To prepare the batter, whisk 1 1/2 cup tempura flour, with 1 1/4 c. chilled soda water, 1 lime juiced, and 1 egg until well combined. Stir in 1 cup of ice cubes. Heat up enough oil in a pot or pan until it is deep enough for frying. Coat the crab thoroughly with plain flour and dip them in the batter. Once oil is hot enough, fry the crabs in batches until crab turns red and batter is golden i

Toast 1/2 baguette approx, or similar-sized white bread - use 12 thin slices of bread so slightly browned but not overly toasted. Remove the skin from 1 clove garlic and rub the end over the slices of bread. Chop 2 slices smoked salmon or a little more, depending on size, 2 med tomatoes and 1/4 c. red onion into a small dice, removing the seeds from the tomato as you go. Chop 1 tbsp fresh basil leaves , finely chopped (approx 4 leaves) fairly finely as well and mix all togeth

1) Preheat your oven to 400°F. 2) In a small saucepan, melt 1/4 cup butter over low-med heat. Add 1/3 c. honey, 4 large cloves garlic, crushed and 2 tablespoons fresh lemon juice (juice of ½ a lemon). Whisk until the honey has melted through the butter and the mixture is well combined. Add 1 tbsp chopped parsley, mix well and set aside. 3) Cut sheets of 14-inch (35cm) length aluminum foil. Divide 1/2 pineapple, halved and sliced among sheets layering in center in an even laye

Preheat oven to 400 F. Place 2 halibut fillets on a lined baking tray and set aside. Make Lemon Garlic Butter: In a blender or food processor, blend together 1/2 tbsp garlic, minced, 1/2 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1/8 tsp salt, 1/8 tsp ground black pepper until pureed. Add 1/4 cup butter, unsalted (at room temperature) and continue to blend until fully combined. Spread 1/2 tbsp of the lemon garlic butter on the top surface of each halibut fillet, covering the

Preheat the oven to 375F. Place fillets in a bowl of cold, salted water for 10 minutes. Pat the fillets dry. Put 2 cups crushed potato chips on a large plate. Dip each fillet into 1 stick (8 tablespoons) unsalted butter, melted and cooled and then roll the filets in the crushed potato chips to coat. Lay the fillets on a foil-lined baking pan and sprinkle with the cayenne pepper and lemon pepper. Bake until golden brown, 8 to 10 minutes depending on size and thickness of filet

Combine: 2 tsp cayenne pepper, 2 tbsp paprika, 2 tbsp cumin, 2 tbsp parsley, 2 tbsp oregano, 1 tsp black pepper, 1 tsp salt in a bowl, then coat 2 (6 oz.) swordfish filets (cut into strips) with mixture. Heat oil in a large skillet over medium-high heat. Saute the seasoned fish until cooked through (about 5-8 minutes). Salsa: In a serving bowl, combine 3 ripe mangos, diced, 1 med red bell pepper, chopped, ½ cup chopped red onion, ¼ cup packed fresh cilantro leaves, chopped, 1

In a small dry frying pan over medium heat, toast 2 tsp sesame seeds, stirring often, until fragrant and beginning to brown, 2-5 min. Pour onto a small plate to cool. Cut 1 lb sushi-grade tuna into a 1/4-inch (6-mm.) cubes and place in a bowl. Add 3/4 tsp peeled and minced fresh ginger, 1 1/2 tbsp soy sauce, 2 1/4 tsp fresh lime juice, 1 jalapeno minced and 1 1/2 tbsp sesame oil and stir gently to combine. To serve, divide the tuna among individual bowls or plates and sprinkl

1) Dry 1 lb scallops with paper towels. Season with salt. Heat a large stainless steel frying pan over med-high heat. Add 2 tbsp olive oil and heat until the oil ripples and begins to smoke. Add scallops to a hot pan without crowding. Cook without moving them, until the bottoms are a rich golden brown, about 3 min. Add 1 Tbsp of butter to the pan. Turn the scallops and caramelize the second side, about 1 1/2 to 2 minutes. Turn off heat but do not discard the pan. Transfer sca

Combine – 1 (14.5-ounce) can diced tomatoes, 1 (14.5-ounce) can beef broth, 1 (8-ounce) can tomato paste, 2 bay leaves, 2 tsp dried basil, 1 1/2 tsp dried oregano, 1/2 tsp Creole Seasoning, 1/2 tsp Tabasco sauce, 1/2 tsp salt, 1/2 tsp Worcestershire sauce, 1/4 tsp cayenne pepper, 1/4 tsp black pepper in a 6-quart slow cooker, stir to combine. Add – 1 medium onion, chopped, 1 green bell pepper, seeded and chopped, 2 celery ribs, chopped, 4 cloves garlic, minced, 1 pound Andoui

Place a large, deep heavy soup pot over medium heat. Add 2 tbsp olive oil and 1/2 pound thick-cut bacon, cut into thin strips, and cook until brown. Stir in 1 Tbsp sweet smoked paprika and cook for 30 seconds. Add 6 ears corn, shucked and cut from the cobs, season with salt, and stir, cooking for about 2 minutes. Stir in the 1/2 pound yellow cherry tomatoes, halved and cover. Cook until the tomatoes soften, about 5 minutes. Squeeze in the juice from half lemon and pour in 3 t