Article by Mama Jock
Big B’s
Best Crab Dip
submitted by Bruce Bradley
1 1/4 cups mayonnaise
1 cup fresh crabmeat
1 cup shredded Cheddar cheese
1/4 cup French salad dressing
1/2 lemon, juiced
2 tsp. prepared horseradish
Mix mayonnaise, crabmeat, Cheddar cheese, French salad dressing, lemon juice, and horseradish together in a bowl.
Refrigerate until the flavors blend, at least 4 hours.
Nutty Mahi
1 lb mahi mahi fillets
1 1/2 cups corn flakes
1 cup macadamia nuts, pecans or walnuts
2 TBSP chopped parsley (optional)
Salt and pepper
Cooking spray, for baking pan
Honey Soy Glaze:
1/3 cup honey
1/3 cup soy sauce
2 tsp. dry mustard
Heat oven to 350-degrees.
In a food processor, pulse nuts until coarsely chopped.
Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
Spray the baking pan, lay the fish fillets inches.
Bake for 10 minutes.
The fish should still be moist and delicate- not overcooked or dry.
While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
Place the mahi mahi on a dinner plate with rice.
Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
Serve.
Authentic Mexican Shrimp Cocktail
submitted by Marco Ramirez
1/3 cup Spanish onion, chopped
1/4 cup freshly squeezed lime juice
1 lb. chilled cooked medium shrimp - peeled, deveined and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 tsp. salt
2 tsp. ground black pepper
1 1/2 cups chilled tomato and clam juice cocktail
1 cup chilled ketchup
1 bunch fresh cilantro - stems discarded and leaves chopped
2 TBSP hot pepper sauce
2 avocados - peeled, pitted, and chopped
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
Toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl.
Stir dressing into shrimp mixture.
Gently fold in avocados.
Cover and chill thoroughly, at least 1 hour.
Cucumber Cups Stuffed with Spicy Crab
3 cucumbers
1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 cup crab meat, drained
1 tsp. Tabasco sauce
1 tsp. brown mustard
Salt and pepper to taste
1 TBSP minced green onion
Garnish with chili powder or paprika if desired
Peel cucumbers.
Cut the cucumber into 2-inch slices.
Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
In a bowl, combine the sour cream and the cream cheese with a fork until well combined.
Add the remaining ingredients and stir until combined.
Fill each of the cucumber cups with the crab dip.
Refrigerate until ready to serve.
Serve within 2 hours of preparation.
Honeymoon Spaghetti Seafood Medley
3 1/2 lbs. of crab or lobster
2 cloves of garlic, chopped
1 fresh red chili, deseeded and finely sliced
2 TBSP butter
1 TBSP olive oil
1 lb. live mussels, cleaned
4 oz. squid, sliced
6 oz. small shrimp
1 lb. spaghetti, cooked al dente
1 handful of flat-leafed parsley, roughly chopped
1 handful of marjoram, roughly chopped
1 egg, beaten
Preheat oven to 350-degrees.
Submerge crab or lobster into boiling water and boil for 15 minutes. Remove.
When cooled, take meat from the shell, flaking it into small pieces and remove any shells.
To make the sauce, fry the shell and legs in olive oil with the garlic and chili.
Using the end of a rolling pin, break open the shells.
Add tomatoes and a large glass of water. Simmer for 1 hour.
Pass through a sieve, season to taste, and put aside.
Boil water and add the spaghetti. Cook per directions.
In a large pan, gently fry the garlic and chili in butter and olive oil.
Turn up the heat and add the mussels, squid and shrimp. Cook 2 minutes.
Remove from the heat, discarding any unopened mussels.
Add the tomato sauce, cooked spaghetti, seafood and herbs. Mix together.
Fold a sheet of parchment paper in half to get a crease and open it out again.
Place the seafood mixture in the center of one half and brush all the edges with egg.
Bring the two sides together and seal well.
Carefully slide the parcel onto a baking sheet and cook for about 10 minutes until puffed up.
Serve immediately.
Amazing
White Clam Sauce
1/2 cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 pinch red pepper flakes
1 3/4 cups half-and-half cream
3 (6.5 oz.) cans minced clams, drained with juice reserved
1/4 cup grated Parmesan cheese for topping
1/2 lb. linguine
Heat olive oil in a large skillet over medium-high heat.
Add onion and red pepper flakes, and cook stirring constantly until onion is tender.
Add garlic, and cook for a few minutes, just until fragrant.
Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil.
Bring a large pot of lightly salted water to a boil.
Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
Add clams to the sauce, and cook until clams are heated through. Remove from heat, and serve over linguine pasta.
Top with a sprinkle of grated Parmesan cheese.
Blackened Shrimp
over Pasta
Blackening Seasoning:
1 TBSP smoked paprika
1 tsp. thyme
1 tsp. oregano
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
Pepper, fresh ground
1/2 lb. medium shrimp, peeled and deveined
2 TBSP butter
3 cloves garlic
15 oz. can petite diced tomatoes
1/4 tsp. salt
1/2 lb. pasta
2 - 3 green onions
Fresh parsley
1 lemon
In a small bowl, combine the first 9 herbs and spices listed for the blackening seasoning.
Rinse the shrimp under cool water, drain, and then pat dry with a paper towel.
Sprinkle the blackening seasoning over the shrimp and stir to coat.
Bring a large pot of water to a boil for the pasta.
Once boiling, add the pasta and cook according to directions. Reserve about 1 cup of the starchy pasta water before draining the pasta in a colander.
While the pasta is cooking, mince the garlic and add it to a large skillet with the butter.
Heat the butter and garlic over a medium flame until the butter starts to foam and sizzle.
Continue to sauté the garlic in the sizzling butter for about one minute.
Add the shrimp and sauté until they are opaque and slightly firm (3-5 minutes).
Remove shrimp from the skillet.
Add the diced tomatoes (with juices) and about 1/2 cup of the pasta water to the skillet.
Stir and cook over medium heat, dissolving the browned bits from the bottom of the skillet.
Let the sauce simmer for 5 to 10 minutes, or until thickened slightly.
Taste the sauce and add salt if needed.
Add the cooked and drained pasta to the skillet and toss with the sauce (add some of the remaining reserved pasta water, if needed, to loosen the pasta).
Return the shrimp to the skillet and stir to combine.
Slice the green onions and chop the parsley leaves.
Sprinkle both over top.
Serve with sliced lemon to squeeze over top.
Bacon, Shrimp and
Corn Chowder
5 slices hickory smoked bacon, cut into small pieces
1 lb. medium shrimp, peeled and deveined
2 cups yellow onion, chopped
1 TBSP fresh minced garlic
1 tsp. paprika
1/2 tsp. dried thyme
Pinch crushed red pepper
2 1/2 cups frozen corn kernels
3 cups chicken stock
1 cup half and half
Salt and pepper, to taste
Fresh thyme sprigs for garnish, if desired
In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy.
Transfer to a plate lined with paper towels.
Drain off fat from pot, leaving 1 TBSP.
Add shrimp to the pot and cook until pink; about 3 to 4 minutes, stirring frequently.
Remove shrimp with a slotted spoon and add to the plate with the bacon.
Leave juices in pot.
Add onions and garlic.
Sauté for about 3 minutes, or until onions are soft and translucent.
Add paprika, crushed red pepper, thyme, salt and pepper.
Cook, stirring frequently for 2 minutes.
Add corn, chicken stock and half and half.
Stir to combine.
Bring to a boil.
Reduce heat to medium-low and simmer for 15 minutes.
Using an immersion blender, blend about half of the soup until creamy.
If you don't have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids - blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.
Serve with shrimp and sprinkle with bacon pieces.
Garnish with fresh thyme sprigs, if desired.
Tequila Chorizo Clams on the Grill
6 oz. raw chorizo, removed from casings
2 TBSP unsalted butter
1 small white onion, chopped
3 garlic cloves, finely minced
1 cup tequila anejo
3/4 cup bottled clam juice
2 lbs. littleneck clams, scrubbed and rinsed
1 TBSP chopped fresh cilantro
1 loaf sourdough bread, for serving
Build a medium-hot fire on a charcoal grill or heat a gas grill to high.
Place a heavy, enameled cast-iron Dutch oven on the center of the grill.
When hot, add the chorizo and cook until crisp crumbly, about 6 minutes.
Using a slotted spoon, transfer the chorizo to paper towels to drain.
Add the butter and onions and cook on medium-high heat until the onions are translucent, about 5 minutes.
Add the garlic and saute until fragrant.
Add the tequila and clam juice and bring to a boil, scraping up the browned bits at the bottom of the pot.
Add the clams and cover with a lid.
Cook on the grill until the clams are wide open, 10 to 12 minutes.
Make sure to discard any clams that remain unopened.
Return the chorizo to the pot and stir to combine.
Sprinkle with chopped cilantro and serve with sourdough bread for dipping.
If you would like to share your favorite recipe with readers of the Coastal Fisherman, please email the recipe to [email protected] or send it to Coastal Fisherman, Attn: Maureen Jock, 12748 Sunset Marina, Ocean City, MD 21842.
