Ok, being an east coaster I was raised on seafood and love it. Its almost all I make and eat (no I'm not afraid of mercury poisoning....). I keep a can of Old Bay on my desk at work.
But I am always looking for new recipes. I just bought some crab (a Maryland staple ya know) and mussels at the store the other day. I want to try something new. Suggestions?
Oh and I cook a mean salmon, interested parties may be able to get my recipe from me. For a price....
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^I don't know if this is the correct recipe. I never made it myself.
If you want to use both items together? Perhaps make a bouillabaisse or paella? Simply add additional seafood: firm white fish, shrimp, clams, octopus (optional). I'll bring the wine and safron! j/k
And if simplicity, in terms of the work involved and flavour, is what you’re looking for, just steam the crab and serve it with a dipping sauce made with soy sauce and vinegar.
I tend not to use measuring cups or spoons when I'm cooking so the amounts are approximations.
Cut up half of a ginger root into thin, long matchsticks.
Cut up about four stalks of scallions (the green part) about the same as the ginger sticks in side. They can be thicker.
Get a one pound flounder or fluke with it head intact. Clean and pat dry.
On each side, make three cuts into the fish evenly spaced so the fish cooks faster. Lightly flour each side.
Heat about a cup of vegetable oil in high heat for about two to three minutes preferabley in a wok or a large, nonstick pan that the fish will fit in. Once the oil is hot enough, carefully place the fish in pan and let it cook about three to five minutes on each side. The skin should be very crisp.
While fish cooks, pour 3/4 cups of soysauce into another smaller pan. Mix in 1/4 cup of water or sake and bring to a boil. Once it boils, throw in the ginger, scallions and some fresh ground white pepper. Continue boiling for another minute to two.
Once fish is finished cooking, place the fish on a platter and spoon the ginger scallion soysauce mixture over the fish. It's so simple to make and to die for when eaten with rice.
Also, you can choose to steam the fish. If steaming, you can also use black sea bass.
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i have to say i have had a serious craving for seafood for a long time. crab is always the best and highest delight. but, i like it lightly seasoned and i don't care how it is cooked as long as it is cooked correctly.
but, since there have been shows about crab baiting and such, i am much LESS inclined to purchase any. i feel like my desire to eat the lovely delicate meat can kill more than enough people. i do not been to be a big factor in that cycle.
if you've ever eaten at scoma's restaurant, they make delicious crabcake. you can get the recipe if you go into their website. i tried it and it's simple and taste good.
- salt the salmon with sea salt and not those cheap ass salt for an hour
- heat a pan using low to medium heat, wait for pan to heat up
- throw the salmon in and cook each side until done
- make whatever sides you want to go along w/ it
that's pretty much it . You don't need to add oil because the salmon has its own natural oil.
For D. crab, I either steam it or stir fry it w/ a bit of sea salt, green onion, and powered chicken broth. tasty. I also grabbed a catfish recipe from my mom when I was back in Denver but it requires soooo many ingredients.
I'm also trying to find out how to make me some home-made sushi.
Heck, no one mentioned Oysters! The travesty! From September to April is the golden time to consume these tasty morsels. You can get a dozen or so for a pretty decent price from the fish market, and with some lemon wedges and Tabasco (I prefer Franks'), you're in for some party or individual culinary delights.
If you're feeling adventurous, try some crawfish. You can get a pack at the fish market or even IKEA (LOL), and sometimes they come already marinated in lemon and dill, and just boil and voila! Mini lobsters a la carte.
Another suggestion is deep fried calamari. Again, get the calamari tentacles from the fish market or whatever, bread them in any time of batter you like, then deep fry them! Serve with a cool sauce like tartar or even sour cream!
This is a great thread for me. I have no experience cooking seafood, and now that i live on the coast, I have a new found love for it. I will look at these recipes and see if i can try them.
Scallops eh? You can make a creamed soup with them, or fry them in garlic with butter. In Chinese cuisine, they are also used in stews, like with pork, carrots, and other vegetables. I've even tried substituting scallop meat in lieu of crab when making a crab cake, and it turned out pretty decent.
). I keep a can of Old Bay on my desk at work.
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. You don't need to add oil because the salmon has its own natural oil.
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