4 ounces (1/4 cup) salted butter 2 teaspoons finely chopped garlic 8 ounces crabmeat, special or backfin grade 1/4 teaspoon freshly ground pepper 2 tablespoons chopped parsley 8 slices good-quality Italian bread, sliced thickly 1/2 cup grated or finely shredded Parmigiano-Reggiano cheese Melt the butter in a skillet over medium-low heat. Add the finely chopped garlic and saute for about 1 to 2 minutes. When the garlic just begins to color remove the pan from the heat. Gently
½ cup sugar 1 tablespoon all-purpose flour 1 teaspoon kosher (coarse) salt 1 teaspoon chili powder 1/8 teaspoon chipotle chili powder or ground red pepper (cayenne) 1 Clove garlic, finely chopped 1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined ¼ medium fresh lime 1. Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. 2. In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime.
2 cups rock salt or uncooked rice, for lining the pan 1 dozen fresh oysters, in the shell 1 stick (8 tablespoons) salted butter, softened, divided 3/4 cup panko breadcrumbs 2 tablespoons finely chopped chives 1 tablespoon lemon juice 1 teaspoon finely grated lemon zest Sweet paprika, optional Chopped fresh parsley, garnish 2 to 3 wedges lemon, for serving Preheat the oven to 425 F. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will
1 medium onion, finely chopped 1/2 cup butter, cubed 1 package (9 ounces) fresh spinach, torn 1 cup grated Romano cheese 1 tablespoon lemon juice 1/8 teaspoon pepper 2 pounds kosher salt 3 dozen fresh oysters in the shell, washed In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyste
12 lemon or lime slices 1/2 cup thinly sliced red onion 1 tablespoon minced fresh parsley 1/2 cup canola oil 1/2 cup lime juice 1/2 teaspoon salt 1/2 teaspoon dill weed 1/8 teaspoon hot pepper sauce 2 pounds peeled and deveined cooked shrimp (26-30 per pound) Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving. Prep: 10 min + chillingMakes: 4 ½ doz tasteofhome.com
¾ cup melted butter, divided 1 pound fresh mushrooms, stems removed 1 cup crushed seasoned croutons 1 cup shredded mozzarella cheese (Optional) 6 ounce crabmeat 1 pound lobster tail, cleaned and chopped (or use chopped cooked Shrimp) 3 tablespoons minced garlic ¼ cup shredded mozzarella cheese (Optional) Step 1: Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the ba