Pecan Chopped Salmon - Nuts!

1 cup flour

1 teaspoon black pepper

1 teaspoon parsley flakes 

1 teaspoon lemon pepper seasoning

½ teaspoon Montreal steak seasoning

¼ cup chopped pecans 

2 Tablespoons brown sugar

1-2 salmon fillets

Mix all ingredients except salmon. Heat ¼ cup oil in a medium skillet. Coat salmon in flour mixture. Cook approximately 6 minutes per side or until fish flakes easily. 

Red Lobster Shrimp Scampi - Restaurant Recipes

1 pound medium shrimp, peeled and deveined

1 Tablespoon olive oil 

2 Tablespoons garlic, finely chopped

1 ½ cups white wine, such as Chardonnay 

½ cup fresh lemon juice 

1 teaspoon Italian seasoning

½ cup butter, softened 

1 Tablespoon parsley, chopped 

½ cup grated Parmesan cheese

Heat iron skillet and add olive oil. Add shrimp and cool until tender and no longer translucent, reduce heat. Remove shrimp and set aside. Add garlic and cook for 2-3 minutes; do not allow garlic to brown, it will turn bitter. Add white wine and lemon juice. Cook until wine reduces by half,  then add the Italian seasoning. Reduce heat to low and add butter. Add shrimp back to the pan with parsley and season with salt and pepper to taste. Sprinkle with grated Parmesan cheese and serve. 

https://www.dinnerrecipes.feednews.xyz/2020/02/famous-red-lobster-shrimp-scampi-recipe.html

Lobster (or Crab) Egg Benedict - Eggs & Peeps

1 package lobster or crab (fresh or imitation)

½ cup milk 

½ cup cheddar cheese, shredded

½ cup Parmesan cheese 

½ teaspoon black pepper 

½ teaspoon paprika 

½ teaspoon minced garlic 

¼ cup onion, finely chopped 

¼ cup sherry or white wine (optional)

1 poached egg (per English muffin half)

If using biscuits, put them in the oven to bake according to package directions. Saute onion and garlic until translucent. Add crab or lobster, breaking up pieces and mixing in with onions. Heat thoroughly. Add milk, wine and spices. Heat. Boil water for eggs. Add cheeses to crab/lobster mixture. Split bread of choice and top each half with crab/lobster mixture. If desired, top with additional pepper, tabasco or cheese.

Halibut in Creamy Coconut Sauce - Recipes in a Pinch

4 boneless, skinless halibut filet 

2 Tablespoons olive oil 

1 can (13.5 ounces) unsweetened coconut milk 

2 scallions, finely chopped 

1 Tablespoon fresh chopped lemongrass

1 teaspoon lime zest, plus 1 Tablespoon juice 

1 teaspoon grated peeled fresh ginger 

1 teaspoon grated garlic 

4 cups chopped stemmed kale 

Sliced red chile for garnish

Season fish. In nonstick skillet, cook fish in oil over medium-high heat until flaky, 4 to 5 minutes per side. Transfer to a plate. In same skillet, add coconut milk, scallions, lemongrass, lime zest and juice, ginger and garlic; season. Bring to simmer, cover and cook until fragrant, about 2 minutes. Add kale, cover and cook for 1 minute. Arrange fish on top of sauce. Cover, cook until kale is tender and fish is heated through; 1 to 2 minutes. 

TOTAL TIME: 20 MINUTES

Shrimp Dumplings - Asian fare

Shrimp Dumplings 

1 egg white, lightly whipped 

¾ lb raw shrimp, finely chopped 

1 ½ scallion, finely chopped 

1 ½ Tablespoon cornstarch

1 Tablespoon rice wine or rice vinegar

½ teaspoon sesame oil 

½ teaspoon sweet chili sauce 

½ teaspoon Szechuan sauce

Dumpling wraps 

Add all ingredients to lightly whipped egg white stirring for about 1 minute. Should be slightly thick. Refrigerate at least 1 hour. Place ½ teaspoon in middle of dumpling and wet edges of dumplings to seal. Boil the dumplings in water in batches of 3 to 5. Will flip rapidly when done.

Crab Fried Rice - Asian fare

1 ⅔ cups raw jasmine rice or 4 ½ cups leftover cooked rice 

¼ cup peanut or vegetable oil 

1 large onion, sliced 

2 scallions, cut into 1 inch lengths, plus thinly sliced scallion greens for garnish 

6 cloves garlic, minced 

3 eggs, lightly beaten 

¼ cup soy sauce 

1 large beefsteak tomato, seeded and cut into wedges

1 (8 ounce) container lump crabmeat (1 ½ cups), drained 

Kosher salt and ground white pepper

Chili oil, for drizzling

Fresh cilantro for garnish 

Cook the rice 2 minutes less than the package directions so it is al dente. Spread the rice on a baking sheet to cool quickly and prevent it from overcooking and getting mushy. (If you’re using cold leftover rice, put it in a bowl or on a rimmed baking sheet and break it up so it’s not in huge clumps.)

In a large wok or very large saute pan, heat the oil over medium-high heat until shimmering but not smoking. Add the onion and cook until just soft, 3 to 4 minutes. Add the scallions and garlic and cook, stirring for 1 minute. Add the eggs, letting them sit and cook for 20 seconds until partially set, then add the rice and soy sauce, mixing everything together and breaking up the eggs as you do. Cook, stirring, until the rice is hot. Add the tomato and crab and cook until warmed through or 1 to 2 minutes. Season to taste with salt and white pepper. Drizzle with chili oil to taste and garnish with scallion greens and cilantro. 

CHEF TIPS:

• SEEDING A TOMATO: Cut the tomatoes into quarters and scoop out the juicy insides with your fingers. 

Kung Pao Shrimp - Asian fare

Can substitute plain rice vinegar for black rice vinegar (available in Asian markets), but I prefer the latter for its fruity, salty complexity. If you prefer, roasted unsalted cashews over peanuts, substitute an equal amount. Do not eat the whole chiles in the finished dish. 

1 lb extra-large shrimp (21 to 25 count, peeled and deveined 

1 Tablespoon dry sherry or rice wine 

2 teaspoons soy sauce 

3 medium garlic cloves, pressed through garlic press or minced (about 1 Tablespoon)

1 piece (½ inch) fresh ginger, peeled and minced (about 2 teaspoons)

3 Tablespoons peanut for vegetable oil

½ cup roasted unsalted peanuts

6 small whole dried red chiles (about 1 ¾ to 2 inches long each), 3 chiles roughly crumbled or 1 teaspoon dried red pepper flakes

¾ cup canned low-sodium chicken broth 

2 teaspoons black rice vinegar or plain rice vinegar 

2 teaspoons Asian sesame oil

1 Tablespoon oyster-flavored sauce 

1 Tablespoon hoisin sauce 

1 ½ teaspoons cornstarch

1 medium red bell pepper, cut into ½ inch dice 

3 medium scallions, sliced thin

Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 Tablespoon  oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce and cornstarch in a small bowl or measuring cup; set aside. 

Heat 1 Tablespoon oil in 12-inch skillet over high heat until just beginning to smoke. Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds. Add peanuts and chiles, stir into shrimp, and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly; 30-40 seconds longer. Transfer shrimp, peanuts and chiles to bowl and set aside. Return skillet to burner and reheat briefly; 15-30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper. Cook, stirring occasionally, until slightly softened; about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula and cook until fragrant; 10-15 seconds; stir into peppers until combined. 

Stir broth mixture to recombine, then add to skillet along with reserved shrimp, peanuts, and chiles; cook, stirring and scraping up brown bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions; transfer to serving plate and serve immediately.

Easy Crab & Artichoke Dip - Fish Food

1 package (8 ounce) cream cheese

2 tubs (7 ounce each) crab dip

1 Tablespoon minced onion

1 small jar marinated artichoke hearts, chopped

1 cup Parmesan cheese, grated

Bread or cracker crumbs mixed with shredded cheese (of your choice)

Preheat oven to 350 F. Mix cream cheese, minced onion, artichoke hearts and Parmesan with crab dip. Place in greased casserole dish and bake about 25 minutes or until bubbly. Serve with crackers or bread pieces.

Salmon Toast - Fish Food

1 package (8 ounce) cream cheese

1 Tablespoon minced onion

¼ cup ranch dressing

Small slices of cook salmon

1 loaf baguette bread, sliced

Fresh dill weed, broken into small pieces (optional)

Mix cream cheese, minced onion and ranch dressing. Spread mixture on toasted baguette slices or crackers. Top with salmon and garnish with dill.

Citrus Marinated Shrimp - Fish Food

1 cup orange juice

1 cup fresh lemon juice

¾ cup ketchup

⅓ cup vodka (or flavored vinegar)

¼ teaspoon hot pepper sauce

¼ cup olive oil

3 lbs cooked, peeled large shrimp

1 small red onion, minced (about 1 ¾ cups)

1 cup finely chopped fresh cilantro

Combine juices, ketchup, vodka, and hot pepper sauce in large bowl. Whisk in oil and add shrimp, onion, and cilantro. Mix well. Marinate for three to six hours, if not longer, drain before serving.

To serve, in plastic shot glasses, spoon small amount of guacamole in bottom of glass, then fill to the top with shrimp mixture. Serve with small spoons or with small tortillas and make individual fish tacos!

Party Crab Puffs - Fish Food

1 cup water

½ cup butter, cubed

¼ teaspoon salt

1 cup all-purpose flour

4 large eggs

4 hard-boiled eggs, finely chopped

1 can (6 ounces) lump crab meat, drained

4 ounce cream cheese, softened

¼ cup mayonnaise

2 Tablespoons finely chopped onion

2 Tablespoons prepared horseradish, drained

Minced fresh parsley (optional)

Preheat oven to 400 degrees. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls, 2 inches apart onto greased baking sheets.

Bake 18-22 minutes or until golden brown. Remove to a wire rack and immediately split puffs open. Remove tops and set aside. Discard soft dough from inside. Cook puffs.

In a large bowl, combine hard-boiled eggs, crab meat, cream cheese, mayonnaise, onion, and horseradish. Spoon 1 teaspoon filling into each puff, garnish with parsley and replace tops of puffs.

One Pot Tuna Noodle Dish - Fish Food

8 ounces pasta

1 can (5 ounce) tuna, drained

1 can (10 ounce) cream of mushroom soup

1 (4 ounce) package Velveeta cheese sauce

½ cup milk

In a medium sized pot, cook pasta according to package directions. Drain pasta and return to pot. Add remaining ingredients, heat over medium heat until heater and well mixed, serve immediately.

Louis Kemp’s Crab Delights Rangoon Dip - Fish Food

1 package (8 ounce) cream cheese, softened

⅓ cup mayonnaise

⅓ cup sour cream

1 package (8 ounce) Louis Kemp Crab Delights, Flake Style coarsely chopped

1 cup shredded mozzarella

½ cup shredded Parmesan cheese

4 scallions, finely chopped

1 teaspoon Worcestershire sauce

1 teaspoon Sriracha chili sauce

½ teaspoon salt

½ teaspoon freshly ground pepper

Preheat oven to 425 F. Spray a 9 inch round baking dish with cooking spray. In a large bowl, mix together cream cheese, mayonnaise, crab delights, half of the mozzarella and half of the Parmesan cheeses, scallions, Worcestershire, sriracha and pepper.

Spread in the prepared baking dish and sprinkle the remaining cheeses evenly across the top. Bake 20-25 minutes or until bubbling and golden brown on the top.

http://www.louiskemp.com/recipes/appetizers/buffalo-crab-delights-dip/

Serving Tip

Serve with deep fried won ton taco shells, tortilla chips, or pita slices.

Coconut Panko Fish & Shrimp - Fish Food

1 lb shrimp, peeled and deveined

1-2 filet white fish, such as tilapia or cod

2 eggs, beaten

Salt & pepper to taste

½ cup coconut Panko (possibly more)

Preheat oven to 350 F. Whisk together salt, pepper and egg. Dip fish and shrimp in egg mixture, then coat fish and shrimp in coconut Panko. Lay fish and shrimp on lined or greased baking sheet. Bake until fish is cooked and edges are brown; about 10-12 minutes.

Baking Tip

If you do not have coconut Panko, finely grate coconut and mix it with any bread crumbs.

Martha Washington’s Crab Soup - Recipes from the White House

8 ounces crab meat, picked and cleaned

1 Tablespoon butter

3 Tablespoons flour

3 hard boiled eggs, roughly chopped

1 lemon rind, grated

2 teaspoons fresh lemon juice

1 cup dill, finely chopped

½ teaspoon cayenne

Salt and pepper to taste

½ cup cream

4 cups whole milk

Combine hard boiled eggs, flour, butter, grated lemon, salt and pepper in bowl. In a medium saucepan, bring milk to a boil and slowly pour in the egg mixture.

Add crab meat and turn heat to low, cooking gently for five minutes. Add the cream and remove from heat. Stir in the lemon juice, chopped dill, and cayenne. Garnish with the crumbled egg yolk and dill and serve.

Crab Dip - Late Night Snacks

1 pkg cream cheese

1 small tub crab dip

1 jar Old English Cheese spread

1 Hard boiled egg, minced

1 small package lump crab or imitation crab

1 minced small onion or shallot

¾ cup shredded cheese

Mix together cream cheese, crab dip and old English spread. Add all remaining ingredients and place in oven safe dish. Bake at 400 F for 20 minutes.

Also great for Cheese ball, stuffing for to make  crab rangoon.

Creamy Crabby Pasta

I made this the other night and it was very easy and delicious. 

1 package Farfalle pasta (16 oz.)
8 oz. cream cheese 
1 package frozen peas
1 lb. imitation or real crab meat, cut into chunks
1 can condensed cream of celery soup
11 oz. milk 
1 bunch green onions, sliced 

Bring a large pot of lightly salted water to a boil. Add farfalle pasta. Cook 12 minutes, until al dente, and drain. In a saucepan over medium heat, blend the cream of celery soup, milk, and cream cheese. Mix in the imitation crab meat and green onions. In a bowl, toss together the pasta, imitation crab meat mixture, and frozen green peas.

Here is the link to the original recipe...

http://allrecipes.com/recipe/57323/creamy-crabby-pasta

Simple Fish and Shrimp Tacos - Cooking for One or Two

Crispy taco shells

Baked Fish or shrimp

Sour cream

Lettuce and tomato

Bake and season fish or shrimp as desired. Fill bottom of taco shell with fish, shrimp (or combination of both). Layer diced tomato and shredded lettuce on top. Lastly, dollop with sour cream and enjoy!

Optional toppings

Guacamole

Shredded cheese

Sliced peppers

Red onion

Crab & Broccoli Rolls - Little Bites

6-oz. can flaked crab meat, drained 

10-oz. pkg. frozen chopped broccoli, cooked, drained

1/4 cup mayonnaise 

1/2 c. shredded Swiss cheese 

8- oz. tube refrigerated crescent rolls, separated 

Combine crab, broccoli, mayonnaise, and cheese; spread about 2 tablespoons on each crescent roll. Roll up crescent roll-style; arrange on a lightly greased baking sheet. 

Bake at 375 degrees for 20 minutes. Makes 8.