LEFTOVER CORNED BEEF AND CABBAGE CASSEROLE
Note: To make this, you need leftover diced or shredded corned beef, leftover cooked sliced potatoes, and leftover sliced or shredded boiled cabbage. The quantity you make depends upon how much of these ingredients you have on hand. You need a Pyrex baking dish large enough to hold at least one layer of each of these leftovers.

Preheat oven to 350 degrees. Coat bottom of Pyrex dish lightly with olive oil. Arrange a single layer of potatoes, followed by a layer of corned beef, followed by a layer of cabbage. Sprinkle ¼ tsp. Celery seed and ½ tsp. Basil then add another layer of potatoes. Drizzle Sting Ray Mixer over the top of the casserole and along the sides of the dish. Sprinkle the top with Parmesan or Mozzarella cheese. Cover with aluminum foil and bake for 30 minutes then uncover and bake an additional 15 minutes.

Click here to purchase Sting Ray® or Snug Harbor™ Bloody Mary Mixers

OYSTER SHOOTERS
Raw Oysters
Sting Ray Bloody Mary Mixer

Drop a raw oyster in a shot glass and top with Sting Ray Bloody Mary Mixer.

LOWFAT CRABMEAT APPETIZER
½ lb. crabmeat
¼ cup plain, lowfat yogurt
3 Tbs. Sting Ray Bloody Mary Mixer
Seasoned bread crumbs

Pack crabmeat into clean small clamshells. In a bowl, mix together yogurt and cooking sauce. Spoon amount 2/3 tsp. of sauce over crabmeat-stuffed shells. Sprinkle with breadcrumbs. Place on a preheated broiler for 2-3 minutes until hot, or microwave on high for about one minute. Serve immediately. Optional: if clamshells are unavailable, broil in muffin tins or ramekins.

SPICY BROILED OYSTERS
1 dozen larger oysters in shell
Sting Ray Bloody Mary Mixer
1 strip bacon, finely chopped

Open oysters and leave oyster in deep half of shell. Discard extra shell. Arrange oyster in a shallow broiling pan. Sprinkle a little Sting Ray over each oyster and top with bits of bacon. Broil a few minutes, until edges of oyster curl and bacon is cooked.

CLAMS CASINO
1 dozen cherrystone clams, in shell
Sting Ray Bloody Mary Mixer
3 strips bacon, partially cooked and crumbled
Seasoned breadcrumbs

Open clams, discard top shell and leave clam in bottom half. Place clams in shallow broiling pan. Top each clam with a little Sting Ray Bloody Mary Mixer, bacon bits and breadcrumbs. Broil a few minutes until edges of clam curl.

CRAB SALAD
1 cup mayonnaise of ½ cup mayonnaise and ½ cup sour cream
2 Tbs. onion, minced
3 Tbs. green pepper, minced
4-6 Tbs. Sting Ray Bloody Mary Mixer
½ to 1 lb. crabmeat

Combine all ingredients and gently fold in crabmeat. Serve over lettuce.

SAUCE FOR BROILED OR FRIED FISH
Add just enough Sting Ray Bloody Mary Mixer to mayonnaise to make it very pink. Spoon over fish before serving.

CHESAPEAKE PIZZA
1 Boboli or other pizza crust
1 6.5 oz. can Blue Crab Bay Co. chopped clams, drained
Garlic
Mozzarella Cheese
Sting Ray Bloody Mary Mixer

Cover pizza crust with Sting Ray Bloody Mary Mixer. Top with chopped clams, garlic and cheese. Follow Baking instructions for crust.

BAKED OYSTERS
1 pint oysters in juice
3 bacon slices, diced
1 onion, chopped
1 celery stalk, chopped
3 Tbs. green pepper, minced
Sting Ray Bloody Mary Mixer

Preheat oven to 350 degrees. Poach oysters in their own juice, adding a little water if necessary. Drain oysters and divide them amount six ramekins or small baking dishes. Sauté bacon, onion, celery and green pepper. Drain excess bacon grease; add 2-3 tablespoons Sting Ray Bloody Mary Mixer. Pour mixture over oysters and bake for 15 minutes.

BARBECUED FISH STEAKS
Baste Fish Steaks with Sting Ray Bloody Mary Mixer. Arrange on a hot oiled grill and cook for 5 minutes. Turn and baste other side with sauce. Cook until fish flakes, about 10 minutes.

FISH VERONA
2 lbs. fish fillets
3 Tbs. olive oil
½ cup minced onion
½ cup chopped green peppers
½ cup chopped green olive
2 cups chopped tomatoes
1 cup dry white wine
½ cup Sting Ray Bloody Mary Mixer

Preheat oven to 350 degrees. Sauté onion, green pepper and olives in oil until tender. Add tomatoes. Cook over medium heat for about five minutes or until tomatoes soften. Add wine and Sting Ray and simmer until sauce thickens. Place fish fillets in baking dish and spoon sauce over fish. Bake for 20 to 30 minutes or until fish flakes easily.

LOWFAT CRAB IMPERIAL
1 egg
¼ cup lowfat mayonnaise
¼ cup plain, lowfat yogurt
2 Tbs. Sting Ray Bloody Mary Mixer
1 lb. crabmeat
Parmesan cheese
Paprika
Lemon wedges

Preheat oven to 400 degrees. In a medium bowl, mix together egg, mayonnaise, yogurt and cooking sauce. Fold crabmeat into mixture. Spoon into clean crab shells or ramekins. Sprinkle with cheese and paprika. Bake for 15 minutes. Serve with lemon wedges.

SCALLOPS ITALIAN
¼ cup olive oil
1 onion, diced
1 green pepper, diced
1 garlic clove, minced
1 can tomatoes (16 oz), chopped and drained
3-4 tbs. Sting Ray Bloody Mary Mixer
1 lb. scallops
1 TB. butter
¼ cup dry white wine
1 TB. lemon juice
Italian breadcrumbs

Preheat oven to 375 degrees. Sauté onion, green pepper and garlic in olive oil until soft. Add tomatoes and Sting Ray Bloody Mary Mixer. Simmer 15 minutes, stirring occasionally. Meanwhile, sauté scallops for 2-3 minutes in butter. Add wine and lemon juice and simmer 5 minutes. Combine all ingredients in lightly greased baking dish. Sprinkle breadcrumbs on top and bake 5-10 minutes until lightly browned. For variation: sprinkle with crumbled feta cheese or grated Parmesan.

Bloody Mary Shrimp and Pasta
1 lb. fresh shrimp, peeled and deveined
3 cloves garlic, crushed
1/4 cup olive oil
1 lb. fettuccine or other pasta
1-1/2 cups Sting Ray Bloody Mary Mixer
2 Tbs. fresh chopped parsley
Parmesan cheese

Cook pasta according to directions, drain and keep warm. Sauté shrimp with garlic in olive oil until the flesh is opaque, usually 3-5 minutes. Add to pasta and toss with Sting Ray Bloody Mary Mixer. Garnish with fresh chopped parsley and grated Parmesan. Serve with a fresh garden salad and bread. Have a little extra Sting Ray Mixer in a small creamer available for guests who enjoy extra zing!


Click here to purchase Sting Ray® or Snug Harbor™ Bloody Mary Mixers





SHRIMP-CHICKEN KABOBS WITH CRAB HOUSE RICE
1-1/2 lbs. chicken breasts (skinned, boned and cut into 1 inch cubes)
1 lb. large shrimp (shelled and de-veined)
2 medium onions (cut into 1 inch chunks)
1/2 lb. cherry tomatoes
1 large green pepper (cut into 1 inch squares)
1/2 cup Blue Crab Bay Co. Seafood Marinade & Grilling Sauce (plus 1/4 cup for basting)
Bamboo skewers (pre-soak in cold water for at least 30 minutes)
4 cups cooked white or brown rice
1/4 cup Blue Crab Bay Co. Crab House Salsa

Marinate shrimp, chicken, onions, tomatoes and green pepper with 1/2 cup Seafood Marinade in a large plastic bag for at least one hour.  Combine pre-cooked rice and Crab House Salsa in large pan and heat over high heat for 3 minutes. Cover, set aside and keep warm.  Alternatively thread marinated shrimp, chicken, onions, tomatoes and peppers onto skewers. Discard plastic bag with marinade. Grill the skewered kabobs over medium heat, turning and basting frequently with 1/4 cup Seafood Marinade until done (about 15-20 minutes).  Serve grilled kabobs over Crab House Rice with a fresh green tossed salad on the side.  Serves 4 to 6 depending upon how hungry you are!

ZESTY BAKED POTATOES
Split 4 baked potatoes lengthwise. Spoon on 2 Tbs. Crab House Salsa. and 1 Tbs. of your favorite grated cheese. Top with chives or green onions, heat under broiler until cheese melts. Serves 4.

PERK UP YOUR PASTA
To spice up your pasta, cook 1 lb. penne pasta until done al dente. Drain, return to pot. Then add 12 oz. Crab House Salsa. and an 8 oz. can of diced tomatoes. Toss and reheat until warmed throughout. Serve with crusty rolls and a salad for a hearty dinner for 4.

STUFFED PEPPERS
4 large peppers (red, yellow or orange are sweeter than green)
1 lb. lean ground beef
3 mushrooms
a small onion
1 rib celery
1 jar Crab House Salsa
1 cup prepared rice
1 16 oz. can diced tomatoes
salt/pepper

Wash peppers, cut tops off and clean our seeds. From tops, cut around stem (discard) and chop the remaining part fine. Place hollowed out peppers in a large pot of water and boil until just tender. Meanwhile, sauté hamburger in large frying pan. Prepare 1 cup rice and set aside. Chop mushrooms, onion, and celery and add to hamburger along with chopped tops of peppers. Sauté until hamburger is cooked throughout. Add prepared rice, salt, pepper and 1 jar Crab House Salsa and warm through. Drain peppers and place in casserole dish. Stuff with hamburger mixture. Pour diced tomatoes over the top and around the sides of the peppers. Cook in oven at 350 degrees for 30 minutes until sauce is bubbling.

CRAB HOUSE PARTY STARTER
In a 12" deep platter layer alternately:
1 can refried beans seasoned with 1 tsp. Blue Crab Bay Co. Chesapeake Bay Style Seafood Seasoning
1 cup guacamole
1 cup sour cream
2 cups finely shredded iceberg lettuce
1-1/2 cups Crab House Salsa
1 cup shredded Cheddar cheese

Chill and serve with chips as a unique party starter for 6.

MAKE YOUR FAVORITE OMELET
Before you fold omelet in pan, spread 2 Tbs. Crab House Salsa and 1 Tbs. sour cream down center line. Fold, finish cooking and serve.

CRAB HOUSE SCAMPI
Sauté 1 lb. shrimp with garlic and olive oil for basic Scampi. Add 12 oz. Crab House Salsa and finish cooking on high heat for 1 to 2 minutes. Toss with chopped parsley and serve over rice. Add a tossed green salad and you have a quick, delicious dinner for 4.

A SAUCE FOR GRILLED MEAT
Grill 4 chicken breasts or tuna steaks. For each piece of grilled meat, reduce 2 Tbs. Crab House Salsa and 1 tsp. olive oil in a hot sauté pan for 1 to 2 minutes. Spoon the hot Crab House Salsa the grilled meat as the centerpiece of a great lunch or dinner. A fresh tomato/basil salad dressed with balsamic vinegar and grilled vegetables complete this easy meal suggestion for 4.

EASY PARTY DIP
Combine 12 oz. Crab House Salsa with 4 oz. sour cream and heat in microwave until warm. Serve with chips.

LIVEN UP RICE
Prepare rice to yield 4 cups cooked. Rinse and drain. In a large frying pan combine rice and 12 oz. Crab House Salsa. Heat until all liquid from Crab House Salsa is absorbed by rice. Fold in 1/4 cup chopped parsley. Serve as savory side dish to any fish or chicken recipe. Will yield 6 servings as a side dish.

HEARTY CHICKEN SANDWICHES
Grill 4 chicken breasts. Cut 4 Kaiser or sour dough rolls and coat each half lightly with mayonnaise. Place grilled chicken breasts on roll bottoms and spread 2 Tbs. Crab House Salsa on each. Add 2 Tbs. grated Cheddar cheese and put under broiler until cheese is melted. Cover with roll tops and serve with a cup of soup.

CRAB HOUSE WINGS
1 cup Crab House Salsa
1/4 cup honey
12 chicken wings (tips removed)
Preheat oven to 400°. Cut wings in half at joints. Mix honey and Crab House Salsa. Toss wings in mixture. Place in foil lined baking pan. Bake for 55 minutes or until done. Turn and baste often during the last 30 minutes.

CHICKEN & PEPPERONI SALSA PIZZA
1 pre-baked Italian bread shell crust
2 cups (8 oz.) shredded Cheddar cheese, divided
3/4 cup Crab House Salsa
1 cup cubed cooked chicken
approx. 30 pepperoni slices

Place bread shell crust on ungreased 12 inch pizza pan. Sprinkle with 3/4 cup cheese. Top with Crab House Salsa, chicken, pepperoni slices and remaining cheese. Bake at 450° for 8-10 minutes or until cheese is bubbly.


DANISH FISH SOUP
This is a light, clear broth "fish" soup, with a lemon and garlic flavor. Served in a soup tureen, this is an extremely nice presentation for dinner parties. Recipe courtesy our friend Chef Walt from Ludlow, MA.

2 lbs. boned white fish (1" pieces or larger)
1 cup diced onion
1 cup diced carrots
1 cup diced celery
2 Tbsp. grapeseed or canola oil
4 cups white potatoes, diced ½" 
4 8-oz. bottles Blue Crab Bay Co. All Natural clam juice
2 cups water
5 garlic cloves, whole 
5 scallions, thinly sliced, separate white & green parts
1 lemon, peeled with white removed
5 bay leaves 
¾ tsp. sea salt, or to taste 
White pepper to taste

In gallon-sized pan, heat oil and add onions, carrots and celery. Stir often, cover but do not brown. Add bay leaves, continue to cook until onions are clear. Add clam juice, water, potatoes, and garlic and bring to a boil. Simmer until potatoes are half cooked. Add fish, lemon and simmer for 10 minutes, stirring gently to leave chunks of fish whole. Squeeze lemon lightly to release some juices and remove. Before serving time, add white part of scallions to soup. At serving time, remove bay leaves and garlic and garnish with green part of scallions. Serves 8.


RICE PILAF FOR SEAFOOD
2 ½ c. Basmati rice 
Blue Crab Bay Co. All Natural clam juice  (enough to cook rice)
½ c. Blue Crab Bay Co. All Natural clam juice (for vegetables)
½ c. carrots, diced
½ c. red pepper, diced
½ c. green pepper, diced
1 tsp. lemon juice

Substitute clam juice for water in the cooking instructions for the rice. While rice is cooking, simmer diced vegetables in ½ cup clam juice with lemon juice. Serve with broiled, steamed or sautéed seafood as a side dish.


SIMPLY NUTTY SHRIMP CASSEROLE
1 lb. fresh or frozen shrimp, cooked, shelled, cleaned
1 c. long-grain rice, uncooked
¼ c. butter
¼ c. fresh parsley, chopped
¼ c. green onion, chopped
1 clove garlic, crushed
1 8-oz. bottle Blue Crab Bay Co. All Natural clam juice
2 c. water
2 tsp. chicken bouillon or base
¼ c. walnut or pecan halves

In a heavy skillet, melt butter over medium-low heat and add rice. Brown lightly then add parsley, onion and garlic. In a separate saucepan, heat the water, clam juice and chicken bouillon. Pour this hot liquid into the rice and transfer to a casserole dish. Cover and bake at 350°. After 45 minutes, add the shrimp and pecans. Cover and bake 10-15 minutes. Serves 4.

SLOW COOKER FISH CHOWDER
1 ½ lbs. fish fillets, cubed
1 16-oz can whole peeled tomatoes, finely chopped
1 8-oz. bottle Blue Crab Bay Co. All Natural clam juice
½ cup chopped celery
½ cup chopped carrots
½ cup chopped onion
½ cup dry white wine
¼ cup fresh parsley, chopped (or 2 Tbsp. dried)
¼ tsp. dried rosemary (or thyme)
1 tsp. salt
3 Tbsp. all-purpose flour
3 Tbsp. butter, melted
1/3 cup light cream

In a slow cooker, add cubed fish, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary (or thyme) and salt and mix well. Cover and cook on low for up to 8 hours or on high for up to 4 hours. One hour prior to serving, mix flour, butter and cream in a small bowl. Stir into the fish mixture until it thickens. Serves 4.

SAUTÉED SHRIMP WITH HONEY-CREAM SAUCE
Another delightful recipe from Chef Walt 

1 ½ lbs. raw shrimp, peeled & deveined, tails on
2 Tbsp. Bermuda onion, finely chopped
½ oz. sunflower seed or canola oil
1 8-oz. bottle Blue Crab Bay Co. All Natural clam juice
2 cups heavy cream
4 Tbsp. regular honey
2 plum tomatoes, sliced thickly
3 Tbsp. fresh basil, chopped
¼ tsp. sea salt 
¼ tsp. white pepper
3 scallions, finely sliced
12 oz. fettuccine, cooked according to directions

Reduce the clam juice to ½ by boiling in a separate pot. Over medium heat, sauté onions in oil until transparent. Do not brown. Add shrimp, sauté until just about cooked, remove from pan, keeping warm. Add reduced clam stock to pan. Add cream then reduce heat slightly, continue to cook until cream starts to thicken. Add honey, tomatoes, basil, salt, pepper. Add shrimp back to pan, heat to serving temperature only. Place cooked pasta on platter, spoon sauce and shrimp on top, garnish with scallions. Serves two.

EASTERN SHORE STYLE CLAM CHOWDER
1 large onion, chopped
5 stalks celery, chopped
4 carrots, chopped
1 Tbsp. olive or canola oil
4 c. peeled, cubed white potatoes
4 - 6.5 oz. cans chopped clams with juice
2 ½ qts. water
2 8-oz. bottles Blue Crab Bay Co. All Natural clam juice
1 tsp. dried thyme
½ tsp. black pepper
8 slices cooked bacon, crumbled

In a large pot, soften onion, celery and carrots in oil over medium heat. Add water, potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, reduce heat and simmer about twenty minutes or until potatoes are tender.


SAUTÉED SHRIMP AND CLAMS WITH CHILE PEPPERS
Another great recipe courtesy Chef Walt!

¼ cup extra virgin olive oil
6 cloves garlic, sliced thinly
2 lbs. raw shrimp, peeled, cleaned, deveined, tails on
16 Little Neck clams or mussels
½ tsp. sea salt, or to taste
½ tsp. white pepper, or to taste
5 chiles, stemmed, seeded, thinly sliced lengthwise 
1 8 oz. bottle Blue Crab Bay Co. All Natural clam juice
¼ cup lime juice
4 Tbsp. fresh parsley, chopped
Rice: cook as needed according to directions on package 

Heat the olive oil over medium heat. Cook the garlic slices until tender only. Remove garlic from pan and place in a bowl, saving for later use. Using high heat, add clams and 4 oz. clam juice to pan and cover. After 3 minutes of cooking clams, add shrimp and continue to cook until shrimp are just about done, stirring to cook evenly. Remove clams and shrimp with slotted spoon, transferring the seafood to dish with garlic, leaving as much liquid in the pan as possible. Return pan to the burner and reduce heat to medium. Add the chile peppers and sauté, stirring frequently, until the oil begins to turn orange. Turn heat to high, stir in 4 oz. clam juice and bring to boil for a minute. Lower heat; add seafood, garlic and any juice that has collected in bowl from seafood. Add lime juice, parsley and bring to a quick simmer. Remove from heat and serve over rice. Serves four.


CRAB CAKES WITH CREAMY BASIL SAUCE

Crab Cake ingredients:

2 lbs. fresh crabmeat
1 tsp. Worcestershire sauce
¾ tsp. Sting Ray® Hot Sauce
1/8 tsp. sea salt
1 cup dry bread crumbs
4 Tbsp. olive or canola oil

Sauce ingredients:

1 Tbsp. olive or canola oil
1 Tbsp. butter
1 c. all-purpose flour
2 cloves garlic, minced
2 8 oz. bottles Blue Crab Bay Co. All Natural clam juice
½ cup dry white wine
1/8 tsp. ground black pepper
1/8 tsp. crushed red pepper
½ c. heavy cream
1 ½ Tbsp. fresh lemon juice
¼ c. fresh parsley, minced
1 ½ Tbsp. fresh basil, minced

Place crabmeat and salt in a large mixing bowl. Add Worcestershire sauce and hot pepper sauce and mix well. Shape the mixture into cakes and roll in the bread crumbs. In a medium skillet, heat 4 Tbsp. of the oil over medium heat and sauté the crab cakes on each side until golden brown (about 5 minutes per side.) Remove from heat and keep warm. 

To make the sauce: In a saucepan, heat 1 Tbsp. of oil, 1 Tbsp. of butter and minced garlic. Slowly add the flour, stirring constantly, and cook over medium heat for about 5 minutes. Add the clam juice, a little at a time, whisking constantly. Pour in the wine and lemon juice, then add the black and red pepper. Bring to a simmer and add cream, parsley and basil. Do not boil. When the sauce is thick, serve over crab cakes.

SPICY REDSKIN POTATOES
6 medium redskin potatoes
½ cup olive oil
3 Tbsp. Chesapeake Bay Style Seafood Seasoning

Wash and remove eyes from potatoes. Cut potatoes in quarters and coat with olive oil and Seafood Seasoning. Wrap in foil. Cook on the grill for about 20 minutes or until tender. Or bake in the oven at 375° for 30 minutes or until done.

POPCORN WITH A KICK  
Pop popcorn according to directions. Sprinkle with Chesapeake Bay Style Seafood Seasoning. (For a salt-free variation, sprinkle with Herbs for Seafood .)

PICKLED SHRIMP
1 lb. raw shrimp, peeled & deveined
2 Tbsp. Steaming Spices 
Water, as needed
1 thinly sliced red onion 
2 garlic cloves, minced
1/2 c. cider vinegar 
1/4 c. olive oil
1/4 c. sugar 
1/4 c. lemon juice
1 tsp. Worcestershire sauce 
1 tsp. Sea Salt 

Put 2 inches of water and Steaming Spices in large pot. Place steaming rack in pot above water and add shrimp. Cover and steam for a few minutes or until pink. Reserve liquid in pot. Remove shrimp, rinse under cold water and place in heat proof bowl. To reserved liquid, add other ingredients. Bring to a boil and cook until sugar dissolves. Pour hot liquid over shrimp and allow to cool. Cover tightly with plastic wrap and refrigerate. After 3 hours, stir well. Keep refrigerated until use. Remove shrimp and serve with toothpicks.

GARLIC PARMESAN LOAF
1 Tbsp. Garlic Bread Herbs 
Grated Parmesan cheese
½ stick butter 
Italian bread

Cut bread in half lengthwise or in slices. Cream butter or margarine with herbs and spread mixture over both halves of bread or in between slices. Place on baking sheet and sprinkle with grated Parmesan. Brown under preheated broiler until golden or bake at 375°F for 10 to 15 minutes.

Option: Add 2 cloves minced fresh garlic to mixture


EASY GARLIC MARINADE
2 Tbsp. Garlic Bread Herbs
1 tsp. Worcestershire sauce
¼ cup olive oil
¼ cup balsamic vinegar
Fine Sea Salt & pepper to taste

Mix all ingredients. Marinate poultry or steaks one hour in the refrigerator, then cook as desired. (Makes enough marinade for 4 split chicken breasts or approximately one pound of meat.)


SHRIMP SCAMPI
2 Tbsp. butter
2 Tbsp. olive oil
1-1½ lbs. shrimp, peeled and deveined
1 Tbsp. Garlic Bread Herbs
1 tsp. lemon juice
Fresh chopped parsley to garnish
Fine Sea Salt and pepper to taste

Sauté garlic in olive oil and butter. Add shrimp, Garlic Bread Herbs, salt, pepper and lemon juice. Heat until shrimp are cooked through or hot. Serve over pasta and sprinkle with fresh parsley.


NO-FUSS HERBED RICE
Combine 1 cup rice and 2 cups water in a glass bowl, cover and microwave for 15 minutes. Add 3 Tbsp. Clam Dip Blend and add salt, pepper and butter to taste.

HERBED BUTTER LOG
Soften 1 stick butter, add 2 Tbsp. Clam Dip Blend and mix well. Spoon on center of large piece of plastic wrap and shape into a log. Refrigerate for at least one hour before use. 


FISH FILETS WITH LIME PEPPER CRUST
2 tsp. Mixed Peppercorns, coarsely crushed
4 6-ounce fish fillets
2 limes, quartered with zest grated
4 Tbsp. olive oil
1 tsp. plain flour
Sea Salt, coarse or fine

Grate the zest of the limes, add half to the crushed peppercorns and flour. Spread the mixture on a plate. Wipe the fish fillets dry with a paper towel and coat the flesh side with the mixture, pressing the fillet into the mixture firmly. In a large frying pan, heat olive oil until it is very hot and fry the fillets flesh side down for about 2-3 minutes or until golden. Turn fillets and cook another 2 minutes then drain on paper towels. Sprinkle with a little coarse sea salt and the leftover lime zest.


CRABMEAT STUFFING
6 oz. fresh or canned crabmeat
1 packet Crab Cake Mix (with air-dried vegetables)
2 Tbsp. butter
½ onion, diced
2 eggs, beaten
1 slice white bread, crumbled
½ tsp. Worcestershire sauce
¼ tsp. dry mustard
Salt and pepper

Heat oven to 400°F. In a medium bowl, mix air-dried vegetables and 1 Tbsp. hot water and let stand for five minutes. Add remaining ingredients and mix well. Place mixture in a buttered shallow baking dish. Bake in 400°F oven for about 25 minutes. Remove and let cool.


DEVILED EGGS
12 eggs, hard boiled
1/2 cup mayonnaise
4 Tbsp. sweet pickle relish
4 Tbsp. mustard
1/2 Tbsp. Crab Dip Blend
Sea Salt & pepper (to taste)
Hot pepper sauce, if desired
Paprika, for garnish

Peel and cut eggs in half, lengthwise. Remove yolks and place in a mixing bowl. Add mayonnaise, mustard, relish, salt and pepper (to taste), Crab Dip Blend, and hot pepper sauce. Mix ingredients together. Put spoonfuls of the mixture in the egg halves. Sprinkle with paprika.


HERB COUSCOUS
1 ½ cups of water or chicken broth
1 ¼ cups of quick-cooking couscous
2 Tbsp. Herbs for Seafood 
1 tsp. Sea Salt

Heat water and salt in a sauce pan until boiling. Add couscous and herbs, stir then cover with a lid. Remove from heat and let stand 5 minutes before serving.


CRAB SUNRISE
4 eggs 6 oz. fresh crabmeat
2 tsp. Herbs for Seafood 
2 Tbsp. mayonnaise
1 tsp. Fine Sea Salt 
4 slices Swiss cheese
4 slices of toast

Scramble eggs in a nonstick pan until fully cooked. Place eggs in a bowl and add crabmeat, seasoning, mayonnaise, and salt. Stir until blended. Cover toast with egg/crab mixture and place a slice of cheese over the top of each piece of toast. Place under broiler 1-2 minutes until cheese is melted.


TUNA MELT
Add 1 Tbsp. of Shrimp Dip Blend to a small can of tuna, drained. Add mayonnaise and salt to taste. Stir. Place tuna mixture on top of toast with a slice of cheese. Heat under broiler until cheese is melted.


SHRIMP AND CHICKEN KABOBS
1-1/2 lbs. chicken breasts (skinned, boned and cut into 1 inch squares)
1 lb. large shrimp (shelled and de-veined)
2 medium onions (cut into 1 inch chunks)
1/2 lb. cherry tomatoes
1 large green pepper (cut into 1 inch squares)
1/2 c. Seafood Marinade & Grilling Sauce
(plus 1/4 cup for basting) 
Bamboo skewers (pre-soak in cold water for at least 30 minutes)
4 cups cooked white or brown rice. 

Marinate shrimp, chicken, onions, tomatoes and green pepper with 1/2 cup Seafood Marinade in a large plastic bag for at least one hour. Alternatively thread marinated shrimp, chicken, onions, tomatoes and peppers onto skewers. Discard plastic bag with marinade. Grill the skewered kabobs over medium heat, turning and basting frequently with 1/4 cup Seafood Marinade until done (about 15-20 minutes). 

CHESAPEAKE SCALLOPS
1 lb. scallops
Salt and pepper to taste
Flour
1/2 cup Seafood Marinade & Grilling Sauce
2 cups diced tomatoes
4 Tbsp. scallions, minced
1 large clove garlic, minced
1/2 cup dry white wine or vermouth
2 Tbsp. fresh parsley, chopped
3 Tbsp. grated Parmesan cheese
3 Tbsp. fresh white bread crumbs

Wash scallops in cool water; drain and dry. Toss scallops with a sprinkling of salt, pepper and flour. Sauté rapidly in 1/4 cup Seafood Marinade & Grilling Sauce to lightly brown. Toss with diced tomatoes, scallions, garlic and wine. Cook over high heat for a moment, tossing until sauce has thickened enough to coat scallops. Fold in parsley. Turn scallops into buttered shallow baking dish. Sprinkle with mixture of Parmesan and bread crumbs. Drizzle remaining 1/4 cup Seafood Marinade & Grilling Sauce over top. Before serving, place under the broiler until bubbly and lightly browned.


GRILLED TUNA
Marinate tuna steaks in a light coating of Seafood Marinade & Grilling Sauce for half an hour. Remove filets and discard marinade. Grill over medium fire for five minutes per side or until done. Steaks can also be broiled.


SPICY BROILED SALMON
2 lbs. salmon steaks
1/4 c. Seafood Marinade & Grilling Sauce 
1/2 cup dry white wine
2 Tbsp. Dijon mustard

Arrange salmon steaks in foil-lined baking pan. Mix remaining ingredients and pour over salmon. Broil 4 inches from heat for five minutes, flip salmon steaks over and broil for another five minutes or until fish is done and flakes.


SHRIMP OR SCALLOP KABOBS
Pre-soak skewers in water for at least half an hour. Cut favorite vegetables for grilling into large pieces, coat vegetables and scallops or shrimp with Seafood Marinade & Grilling Sauce. Place on skewers and grill. Serve with rice.


KICKIN' CHICKEN (a one pan meal)
Baste a large oven roaster with Seafood Marinade & Grilling Sauce and place it in a large roasting pan. Cut your favorite raw vegetables into chunks (we like zucchini, onions, carrots, potatoes, parsnips, celery, green peppers) and toss with marinade. Place marinated vegetables around chicken and roast at 400 degrees according to the cooking time indicated for the size of the chicken.

FLOUNDER MARINIÈRE
1 lb. flounder filets
4 Tbsp. butter
1/4 cup Seafood Marinade & Grilling Sauce
Fresh parsley

Heat butter in skillet until it froths. Sauté flounder over medium heat, approximately 3 minutes each side or until golden brown. Remove filets from pan and keep warm. Add 1/4 cup Seafood Marinade & Grilling Sauce to skillet. Heat and reduce volume by one third, scraping brown bits from pan bottom to include in sauce (approximately 4 minutes on low heat.) Arrange filets on platter dressed with sauce and garnish with parsley. Serve with steamed vegetables and seasoned rice.


SHRIMP PASTA SALAD
1 1/2 lbs. raw shrimp
3/4 cup Seafood Marinade & Grilling Sauce
12 oz. pasta, cooked
1 cup frozen peas, thawed
1 cup cherry tomatoes, cut in half
1 small red onion, finely chopped
1/3 cup fresh parsley, chopped

Steam shrimp over 1/2 cup boiling water (shrimp are done when the flesh turns opaque white.) Shell and devein shrimp. Combine shrimp, pasta, peas, tomatoes, onion and parsley in large salad bowl. Cover and refrigerate until ready to serve. Pour Marinade over salad immediately before serving.


BASIC GRILLED FISH
Marinate any type of firm-fleshed fish in a light coating of Seafood Marinade & Grilling Sauce for at least half an hour. Remove filets and discard marinade. Place fish on hot grill for about 8 to 14 minutes per side, depending on thickness. Baste with additional marinade if desired.

In a medium bowl, combine pork, Honey Ginger Sauce, hot sauce, chopped green onions and black pepper. Preheat oven to 375°. On lightly floured surface, lay out pie crusts. Using a biscuit cutter, cut out round circles, getting as many from each crust as possible. Put a small spoonful of pork filling in center of each circle and a small sprinkling of cheese on top. Do not overfill - leave enough room around the edge to seal. Fold over the pie crust so ends meet and press edges closed with a fork, crimping to keep filling inside. Place on cookie sheet and bake 20 - 25 minutes until golden. About three minutes before done, remove and brush exterior lightly with extra Honey Ginger Sauce and return to oven. Serve warm.

SALAD SHOOTERS  
Honey Ginger Sauce
Grape tomatoes
Broccoli florets
Celery cut into 4 inch pieces
Carrots cut in half lengthwise and into 4" pieces
Jicama cut into pieces 1" inch thick and 4" long

 

Cut wooden skewers into four inch long pieces. Fill a highball cocktail glass one-third full of Honey Ginger Sauce. Thread some skewers with four grape tomatoes, others with one or two broccoli florets. Place each skewer vegetable side down into glass along with strips of celery, carrots and jicama.

PEANUTLESS CHICKEN SATAY  
Chicken Ingredients:
1 cup Honey Ginger Sauce
1 tsp. freshly grated ginger
1 tsp. minced garlic
Freshly ground black pepper
2 lbs. skinless, boneless chicken breasts, cut into strips
Vegetable oil

Sauce Ingredients:
1 medium sweet potato, baked and cooled
3/4 cup Honey Ginger Sauce
1/4 cup soy sauce
1/4 cup coconut milk
2 tsp. red chili paste
2 Tbsp. brown sugar
2 limes, juiced
Hot water

 

Chicken Method: Take 20 wooden skewers and soak them in water for 30 minutes. In medium bowl, combine Honey Ginger Sauce, ginger, garlic and black pepper. Marinate chicken strips in mixture refrigerated for up to two hours. Thread chicken pieces on soaked skewers and place each on an oil-brushed grill pan over medium heat. Grill each skewer for three to five minutes per side until cooked through. Place on platter and serve with bowl of sauce, fresh cilantro sprigs and lime wedges.

Sauce Method: Scoop flesh out of sweet potato in a bowl and add Honey Ginger Sauce, soy sauce, coconut milk, chili paste, brown sugar and lime juice to the bowl of a food processor. Blend until liquefied, adding a bit of hot water as necessary to reach desired consistency.

 

 

HONEY GINGER BRONZED SALMON  
1 cup Honey Ginger Sauce
1/4 cup soy sauce
1/8 cup freshly squeezed lemon juice
Freshly ground black pepper to taste
3 Tbsp. sesame seeds, toasted
4 4-5 oz. salmon steaks

 

Mix Honey Ginger Sauce with soy sauce, lemon juice and black pepper. Pour half of mixture into zip-top plastic bag and add salmon. Refrigerate one hour. Pour remainder into sauté pan and bring to a boil, then simmer until sauce is reduced by half. Remove salmon from marinade, retaining marinade, and broil on lightly greased rack six inches from heat for five minutes. Brush with marinade and broil an additional few minutes. Remove, place in sauté pan and simmer in Honey Ginger Sauce reduction for three minutes, turning and simmering for an additional three minutes. Remove salmon and allow reduction to cool to room temperature. Top salmon with two tablespoons toasted sesame seeds. Serve with steamed asparagus and mandarin oranges tossed in cooled reduction and topped with one tablespoon toasted sesame seeds. Garnish with lemon.

ASIAN TUNA SALAD SANDWICH
2 lbs. tuna steaks
1/2 cup Honey Ginger Sauce, divided
4 to 6 pita bread pockets
1/2 cup fresh mixed salad greens
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage
1/3 cup shredded carrots
2 Tbsp. Dijon mustard
Freshly ground black pepper
Radish sprouts

 

Marinate tuna steaks in 1/4 cup Honey Ginger Sauce for a half-hour. Remove steaks and discard marinade. Grill over medium heat or broil in oven for five minutes per side or until done. Set aside to cool. In a medium bowl, add salad greens, cabbage and carrots with 1/4 cup Honey Ginger Sauce, mustard and black pepper. Flake tuna into bite-size pieces and add to greens. Toss to coat. Stuff in pita pockets. Top with radish sprouts. Serve with a garnish of pickled ginger if desired.

 

LETTUCE WRAPS  
2 lbs. skinless, boneless chicken breasts, grilled & diced
1/3 cup grated carrot
3/4 cup Honey Ginger Sauce
1 Tbsp. soy sauce
1 tsp. freshly grated ginger
1 tsp. minced garlic
1/2 tsp. red pepper flakes
Sting Ray® Hot Sauce to taste
Freshly ground black pepper
1 small bunch cilantro, chopped
2 Tbsp. sesame seeds, toasted
1 head iceberg lettuce

 

In a bowl, combine chicken, carrot, Honey Ginger Sauce, soy sauce, grated ginger, garlic, red pepper, hot sauce, black pepper and cilantro, mixing well.
Serve in a bowl with a plate of iceberg lettuce leaves, well chilled. Sprinkle sesame seeds atop of chicken mix just before serving. Instruct guests to spoon mixture into lettuce, fold, and eat like a taco.

 

 

FAR EAST, FAR OUT CRABCAKES  
Crabcake Ingredients:
2 lbs. fresh crabmeat
Dash sea salt
1 Tbsp. Honey Ginger Sauce
1 tsp. soy sauce
3/4 tsp. Sting Ray® Hot Sauce
Small bunch fresh cilantro, chopped
1 cup dry bread crumbs
4 Tbsp. olive or canola oil

 

Sauce Ingredients:
1/2 cup sour cream
1/3 cup Honey Ginger Sauce
2 Tbsp. dried parsley
Freshly ground black pepper

 

Crab Cake Method: Place crabmeat and salt in large mixing bowl. Add Honey Ginger Sauce, soy sauce, hot sauce and cilantro and mix well. Shape the mixture into cakes and roll in the bread crumbs. In a medium skillet, heat oil over medium heat and sauté crab cakes on each side until golden, about five minutes per side. Remove from heat and keep warm. Serve with sauce and garnish with fresh cilantro.

Sauce Method: Combine all ingredients and chill. Keep refrigerated until use.

PICKLED GINGER SALAD DRESSING
1 cup Honey Ginger Sauce
3 Tbsp. olive oil
2 Tbsp. pickled ginger, finely chopped
1/2 bunch green onions, including tops, finely
 chopped

 

Combine all ingredients and chill until served. Use as a dressing for fresh green salads or as the liquid agent in cole slaw.