Tag Archives: Crab

Seafood Stuffed Avocado

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Crab Stuffed Avocado

Who cares about Spring Cleaning? Not this girl…I’m all about Spring Eating. That means getting fresh ingredients and combining them in interesting new ways. After all, isn’t the whole season about new beginnings?

Spring Eating is bright, light and colorful. I find that my healthiest meals have at least 3 colors (this one featured a few shades of green, red and white) to them and integrate fruit and vegetables with a lean protein. Cooking with color and lean protein is a great way to lighten your load right before beach season.

For a fancy cookout or luncheon this season, try Seafood Stuffed Avocado as a first course:

  • 1 lb Shredded Crab and Lobster meat (you can also use one or the other)
  • 2 Tbsp Flavored Mayo
  • 1/2 medium Onion, diced
  • 2 medium Avocado, peeled and halved
  • Salt & Pepper to Taste
  • 1 medium Tomato, chopped
  • 1 Cucumber, skinned and diced
  • Juice of 1 Lemon
  • 1 Tbsp Olive Oil
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Garlic

Mix Crab, Mayo and Onion. Cover and refrigerate.

Lightly season Avocado with Salt and Pepper. Grill flat side down until slightly warm with grill marks on the flesh of the avocado. Stuff each Avocado half with 1/4 of the Seafood Salad mixture. Arrange on plates with Diced Cucumber and Tomato.

Crab Stuffed Avocado with Tomato and Cucumber Salad

Whisk together Lemon, Olive Oil, Pepper, Salt and Garlic. Lightly pour dressing over stuffed avocado and cucumber/tomato salad. Serve Cold.

Crab Cakes: Keep Summer Alive

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Jumbo Lump Crabcakes

The nights are getting cooler and responsibilities are looming just on the other side of Labor Day Weekend! As summer comes to an end and we snap back into reality, there are a few tricks that you can play on your belly to make it feel like the season of sun will carry on. My favorite tummy trick is to continue eating traditional summer season foods (like seafood with bright citrus flavors) well into the fall and ignore that fact that back-to-school supplies have taken over the aisles of stores once lined with coolers and beach chairs. Its the culinary form of wearing white after Labor Day.

Today’s Subject: Crabcakes! No summer gathering (at least where I’m from) is complete without a delicious crab cake. Chris Heinz, our expert seafood chef, developed two simple recipes to recreate delicious toppings for this summer seafood classic!

Tarragon Lime Remoulade Sauce

1 Cup Mayonnaise
1 tsp Dijon Mustard
1 Tbsp Capers (finely chopped)
1 Whole Large Hard Boiled Egg (finely chopped)
Pinch of Fresh Tarragon to taste (finely chopped)
Pinch of Fresh Parsley (finely chopped)
1-2 Tbsp Fresh Lime Juice
1/2 tsp Lime Zest
1 Tbsp Shallots or Green Onion (finely chopped)
Dash Hot Sauce to taste

In a small bowl, combine all prepared ingredients and mix well. Season with salt and pepper to desired taste. Keep chilled until ready to serve. Makes 4 servings

Orange Butter Sauce

1/4 Cup Orange Zest (about 3 oranges)
1 1/2 Cups Fresh Orange Juice
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper
1 Cup Butter, chilled and cut into 1 inch pieces

Stir together first four ingredients in a non-aluminum saucepan; bring to a boil. Cook over medium-high heat for 20 minutes or until mixture is reduced to 1/4 cup. Remove from heat. Gradually whisk butter into orange juice mixture. Serve immediately with crab cakes. Makes enough sauce for 3-4 crab cakes.

Make Everyday a Holiday: Christmas Eve Dinner Menu!

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Ahi Tuna is Perfect for Amazing Tuna Tartare

The Feast of the Seven Fish is a long-standing family tradition. For a different Christmas Eve Dinner or just a Pescatarean delight, choose a variety of delicious seafood options and fill the whole family.

This is a light approach to heavy holiday dinners and it won’t leave you overstuffed when it comes time for resolutions!

While there are several staples to the 7 Fish dinner, like Cod used to make Baccala, your presentation can make this tradition a bit more modern and take it from once a year feast to any season’s best dinner party. Try these alternative preparations:

Tuna Tartare

Shaved Cucumber
Butter
Shallots
Fresh Ahi Tuna, Small Dice
Extra Virgin Olive Oil
Fresh Lemon Juice
Radish Sprouts
Fleur de Sel or other Sea Salt
Coarse Ground Black Pepper
Avocado

Use a mandolin or sharp knife to cut thin (almost translucent) slices of cucumber. Pan fry Shallots in Butter until golden brown. Toss Diced Ahi Tuna with Olive Oil, Lemon Juice, Sea Salt and Black Pepper and set aside. Cut Avocado into a small dice. Place four overlapping slices of Cucumber on each plate. Using a small circular or square form, layer Avocado and Tuna in a short tower. Garnish with crispy Shallots.

Recommend serving immediately or within 24 hours if kept refrigerated for best results.

 

Crab Ceviche

1/2 Lb Fresh Crab, flaked
1 Tbsp Olive Oil

2 large Tomatoes, chopped
1 Red Onion, finely chopped
1/2 Bunch Cilantro, chopped
3 Spicy Peppers, finely chopped

2 Fresh Limes, juiced
Salt and Pepper to taste

Shred crab meat and toss with olive oil. Fold tomatoes, red onion, cilantro and peppers into the crab.Pour lime juice over the mixture and season with salt and pepper. Toss mixture and refrigerate for an hour before serving.

Seafood Tower

3 Tier Display Tower with Plates
Crushed Ice
Clams
Mussels
Shrimp
Lobster Tails
Lemon
Cilantro or Parsley

All seafood should be steamed, baked or lightly sauteed and served chilled. Arrange clams, mussels, shrimp and lobster tails over crushed ice on a graduated tower. Garnish with lemon and fresh cilantro or parsley (cilantro adds a better flavor). Serve with melted butter, white wine sauce and cocktail sauce.