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Sauteed King Crab In White Wine

Sauteed King Crab In White Wine

  • 6 tablespoons extra-virgin olive oil
  • 2 pounds cooked king crab legs, cut into 6-inch pieces
  • 1/4 cup chopped scallions
  • 1 tablespoon chopped parsley leaves
  • 1 teaspoon red pepper flakes
  • 1 1/2 cups white wine
  • 1 lemon, juiced
  • 1 lime, juiced
  • 4 tablespoons butter
  • Salt and freshly ground black pepper

Method –  Heat the oil in a large skillet over medium-high heat. Add the crab legs and cook for 2 minutes. Add the scallions, parsley, red pepper flakes, and wine and cook until the wine has reduced by 1/3, about 6 to 8 minutes. Add the lemon and lime juices and cook for another 2 minutes. Stir in the butter, 1 tablespoon at a time, to thicken the sauce. Taste and adjust the seasoning with salt and pepper. Serve immediately.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/sauteed-king-crab-in-white-wine

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Hilda's Clam Stew

  • 1 tablespoon olive oil
  • 1/2 pound chorizo sausage, sliced
  • 2/3 cup chopped onion
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red peppers
  • 4 cups shrimp stock
  • 4 dozen Littleneck clams, scrubbed
  • 2 cups medium diced potatoes, par-cooked until fork tender and drained
  • 1 cup peeled, seeded, and chopped plum tomatoes
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons Essence, recipe follows
  • 2 tablespoons minced fresh parsley, garnish
  • Hot Portuguese or French bread, accompaniment

Method –  

In a large, deep saute pan or pot, heat the olive oil over medium-high heat. Add the chorizo and cook until browned and the fat is rendered, about 3 minutes. Add the onions and shallots and cook for 2 minutes. Add the garlic and cook for 30 seconds. Add the salt, black pepper, red pepper flakes, and stir to combine. Add the shrimp stock and bring to a boil. Add the clams, potatoes, tomatoes, green onions, cilantro, and Essence. Cover and cook until the clams open, about 5 minutes, shaking the pan occasionally.

Remove from the heat and discard any unopened shells. Garnish with the parsley and either serve directly from the pot at the table, or ladle into large soup bowls. Serve with hot, crusty Portuguese bread

 

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/SoupsAndStews/recipes/hildas-clam-stew

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Oysters Rockefeller Gratin

  • 1 quart fresh, shucked oysters
  • 6 tablespoons unsalted butter plus a little more for the topping
  • 2 garlic cloves, minced
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan
  • 1 tablespoon chopped fresh tarragon
  • 2 shallots, chopped (If you can’t find shallots, you can also use scallions or diced sweet onion)
  • 4 cups fresh baby spinach
  • 1/4 cup Pernod
  • Salt and pepper, to taste
  • Tabasco sauce to taste
  • 1 cup Mornay sauce
  • 1 tablespoon chopped fresh parsley
  • Mornay Sauce
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 2 cups whole milk, warmed
    • 1 cup grated Gruyere cheese (You can use any Swiss cheese if you can’t get Gruyere.)
    • Salt and pepper to taste
    • 1/4 cup half-and-half
    • 1 egg yolk, lightly beaten with the half and half

Method – 

Mornay Sauce:

  1. In a small saucepan, melt butter over medium-high heat and whisk in flour. Cook for a minute or two until the flour just starts to color.
  2. Slowly whisk in milk and continue cooking, stirring constantly, until it comes to a boil. Reduce heat and simmer and continue cooking 2-3 minutes, until sauce thickens.
  3. Stir in the cheese and blend well.
  4. Add egg yolk mixture and blend well.
  5. Season with salt and pepper and remove from heat.

 

Oysters Rockefeller Gratin

  1. Prepare Mornay sauce and set aside.
  2. Drain oysters into a large bowl, straining and reserving the liquor. Set aside.Melt butter in a skillet. Saute the garlic for a few minutes to infuse the butter. Place the panko in a small bowl and add half of the garlic butter, olive oil, Parmesan, parsley and tarragon. Set aside.
  3. Add the shallots and spinach to the remaining garlic butter in the skillet and saute for about 3-4 minutes, until the spinach wilts. Deglaze the pan with the Pernod, scraping up any brown bits. Season with salt and pepper and allow the mixture to cook down for a few minutes. Add to the oysters.
  4. Gently mix the Mornay sauce into the oyster mixture. Add a few dashes of the Tabasco sauce. Add more salt and pepper, if needed.
  5. Transfer the oyster mixture to a baking dish and sprinkle the panko mixture all over the top. Dot with small bits of plain butter.
  6. Bake for about 20 minutes, until the top is browned and the oyster mixture is bubbly.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/DivaChef/recipes/oysters-rockefeller-gratin

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Beer Clams

  • Clams
  • Beer (half a can)
  • 1 Tbsp of garlic
  • 1 Tbsp of salted butter
  • 1 Tbsp of hot chili peppers (adjust by your own heat preference)
  • 1 Tbsp of ginger

Method –  Slice garlic, peppers, & ginger then add to pan and stir fry till aromatic. Pour in the clams! Add beer. Cover and bring to a boil. Once clams have opened they are done!

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/saladheads/recipes/beer-clams

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

 l

  • “CRAB” SALAD
    • 1 cup of crab meat
    • Olive oil
    • Salt
    • finger-length cucumber portion, sliced thin
  • SAUCE
    • 2 tbsp. mustard
    • 2 tbsp. water
    • 1/4 cup fresh lime juice
    • 1/2 piece dried chili, chopped
    • 2 tbsp. ginger, peeled + chopped
    • 2 tbsp. + 1 tsp. grapeseed oil
    • 2 tbsp. + 1 tsp. olive oil
    • 1 tsp. salt

Method –  For the surimi/crab: Put surimi/crab in a bowl over ice. Drizzle with olive oil. Season with salt.

For the sauce: Put everything, except the oils, in a blender and puree until smooth. In a bowl, slowly add the oils into the paste while mixing.

To serve: Gently season surimi/crab and cucumber with olive oil and salt. Spread thin layer of sauce on the bottom of a cold bowl. Arrange salad on top.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/roberutsu/recipes/surimi-crab-cucumber-salad

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Pepper Medley Crab And Avocado Salad

  • 1 pkg. (6.5oz) Alouette Sweet & Spicy Pepper Medley
  • 8 oz. Lump crabmeat
  • 2 Avocados, pitted and cut into large dice, skin reserved
  • 1 Plum tomato diced
  • 1 tsp. Lime juice
  • 1 tsp. Fresh Cilantro chopped
  • ½ tsp. Curry powder
  • Salt and pepper to season

Method –  In medium stainless steel or glass bowl combine Alouette Pepper Medley, tomato, lime juice and curry powder. Mix well. Split avocado in half, remove pit, dice and reserve the shell. Fold in diced avocado and season with salt and pepper to taste. Gently fold in crab meat.  Fill Avocado halves with the salad and place on serving platter. Serve with crackers as a dip or with your favorite sandwich bread.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/Alouette/recipes/pepper-medley-crab-and-avocado-salad

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Crab-A-Licious Claws And Spaghetti

  • Crab Claws
  • Pasta Sauce (your favorite recipe or jarred)
  • Spaghetti

Method –  Couldn’t be simpler and couldn’t be tastier. Just add the claws to your favorite tomato sauce recipe (garlic and red pepper flakes enhance the flavor of the sauce and a quick sprinkle of sea salt and squeeze of lemon on the plate takes it to the next level).

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/culinista/recipes/crab-a-licious-claws-and-spaghetti

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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