Baked Scallops, Chilean Seabass or Grouper Cheeks

Ingredients

• Half-sleeve of Everything Ritz Crackers, crushed
• Few cloves fresh garlic, minced
• Fresh Parsley, minced
• 1 stick Butter
• 1 Lemon, juiced
• 1/2 cup white wine

Directions

Melt butter, garlic, parsley, lemon and wine in a microwaveable bowl in the microwave oven on high.

Arrange scallops in a greased, oven-safe pan or dish, and press both sides of each scallop into crushed crackers.

Pour melted butter mixture over scallops.

Bake at 350º for 25 minutes. Place under broiler for a few minutes to brown the top, and serve hot with fettuccini or your favorite pasta or rice.

Peel ‘n Eat Boiled Royal Red Shrimp

Note: Do not attempt to boil more than 1 lb. of shrimp at one time. Higher quantities may yield uneven cooking.  Overcooking shrimp beyond the times recommended here may result in a mushy texture. Peeling and de-veining before cooking will not taste as good as samples provided at Farmers Markets by Gulf Coast Eco Seafood.

• Place Royal Red Shrimp in a bowl of water to defrost for 15 to 20 minutes.
• Boil water with salt, crab seasoning , or Old Bay seasoning on high heat.
• When water reaches a rolling boil, add no more than 1 lb. of defrosted shrimp.
• Boil for no more than 2 – 2 ½ minutes in the shell.
• Place shrimp in a bowl of ice and water to stop the cooking process.
• Peel and de-vein.
• Serve with melted butter.

If you prefer to grill or sauté your peeled and de-veined shrimp, use high heat for 1 ½ minutes per side.

Cooking your Crab Cakes

Note: All crab cakes should be cooked to an internal temperature of 160º. use a quality, instant-read thermometer in the center of the crab cake. Thaw under refrigeration.

Lump Crab Cakes: 

Captain Gene’s suggestion: Place frozen crab cakes on a rack on a cookie sheet, then put a slice of butter on each crab cake. Bake in the oven at 375º for 22 minutes, then pull them out and squeeze a little lemon on them and slide them under the broiler to crisp up the top. Do not walk too far from the oven, otherwise you’ll burn the crab cakes. Enjoy! 

Or, follow directions on Label:

Broil: Spray or coat pan with oil. Place pan on middle rack of oven. Turn cakes over once during cooking: 9 minutes from thawed; 12 minutes from frozen.

Bake: Pre-heat oven. Spray or coat pan with oil. Place pan on rack in the middle of oven. Turn cakes over once during cooking. For convection ovens, reduce cooking time by approximately a third: 400º for 15 minutes from thawed; 375º for 22 minutes from frozen.

Pan Fry: Cook in 2 tablespoons of oil on medium heat. Turn cakes over once during cooking: 5 minutes from thawed; Cooking from frozen not recommended.

Deep Fry: Heat oil from 325º to 350º. Fry for 3 minutes from thawed; frying from frozen is not recommended. Keep an eye on them as they tend to fall apart if you’re not watching.

Baked Monkfish and Halibut

*Heat oven to 350º

In baking dish, add sliced onions, garlic, olive oil,  butter and white wine.  Then place fish on top of the onion. Salt and pepper fish to taste. You can add lemon pepper as well. Then, squeeze fresh lemon over the fish and some butter.  If you like a thick creamy lemon butter sauce ,add some heavy cream to bottom of baking dish. Bake in oven at 350º for 25 minutes. 

*You can use any mild white meat for this dish…My suggestions include tripletail, parrot fish, triggerfish, grouper, snapper, cod, and haddock.

Grilled Swordfish

Bring a thick piece of fresh swordfish to room temperature on the counter, marinating in a mixture of salt, pepper, parsley and butter.  Once fish reaches room temperature, get your barbecue grill on high heat – really, really hot! – then safely oil the grate with either Pam or vegetable oil. Place your swordfish steaks on the grill for exactly four minutes per side (start flipping at the 3.5 minute mark so as not to overcook).  You should have some nice grill marks on the flipped side. After another 3.5 to 4 minutes, remove from grill and serve with squeezed lemon.

Grilled Shrimp

Grill frozen in the shell, coated with oil, on high heat, for 3 minutes per side.

or

Defrost shrimp on a bowl of cold water, or under running cold water, peel and devein, then thread onto skewers and cook for about 1 and 1/2 minutes per side. Drench in melted butter and serve with lemon.

Stone Crab Claws

Stone Crab season runs Oct 15 to May 15 each year

The claws you purchase from us are always already cooked

Best way to defrost and heat up claws.

• Place frozen stone crab claws in a Ziploc bag.
• Boil a pot of water, then move it off the stove.
• Float the bag of claws in the hot water, flipping the bag over from time to time until claws are warm throughout. This should take 20 to 30 minutes. You don’t want to boil them they are already cooked.
• Serve with melted butter or Mustard Sauce (see recipe below)

Makes 4 servings

Mustard Sauce

Mix these ingredients together and pour into a dipping bowl to serve with Stone Crab Claws:

• 1 tablespoon Colman’s dry mustard, or more to taste,
• 1 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 teaspoon A-1 steak sauce
• 2 tablespoons heavy cream

Cut recipe in half if you need less sauce