Maryland Crabs, Oysters, Lobsters, Clams, Seafood Recipes

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Ingredients

* 20 oz Shucked medium oysters
* 2/3 c Saltine cracker crumbs
* 1 Pan alder smoking chips
* Tarter sauce or bottled
* Honey mustard dressing
* 1 ts Black pepper
* Vegetable oil
* 2/3 c All-purpose flour
* 2 tb Dijon mustard
* 2 Eggs

Preparation

Rinse oysters and drop into boiling water. Bring to a boil again and boil for 3 minutes. Rinse again in cold water and smoke for 45 minutes. While oysters are smoking whisk egg with mustard in a small bowl. Combine cracker crumbs, pepper and flour in a pie plate. When the oysters have finished smoking roll them in the flour/cracker mixture and set on a plate. Next dip the oysters in the egg/mustard mixture and roll in the flour/cracker mixture again and return to the plate. Pour a film of oil into a 12 inch skillet and heat over medium-high heat until a cube of bread is golden in 20 seconds. Add oysters to pan (its OK to crowd oysters, but dont overlap) and cook until golden on bottom, about 2 minutes. Turn and brown other side, about 2 minutes. Serve with lemon wedges and bottled honey mustard dressing or tarter sauce. Note: Very good.

Ingredients

* 1 1/2 cups of cherry or apple wood chips
* 4 tablespoons of olive oil
* 1/2 cup of Pernod butter (see recipe for Pernod Butter from this episode)
* 4 1 ½ pound lobsters, parboiled for 2 minutes

Saucy Mayo

* 2 cups of white wine (500ml)
* 3 tablespoons shallots, diced (45ml)
* 3 star anise
* 5 tablespoons of mayonnaise (75ml)
* 2 tablespoons of chives, freshly chopped (30ml)

Directions

1. Place ½ cup of the wood chips in water to soak for 30 minutes.
2. Prepare and indirect fire by place on burner on high heat and leaving the others off.
3. Squeeze the excess water from the soaked wood chips and place them in the center of a large piece of foil. Add the dry wood chips. Fold the foil up to create a sealed package. Using a fork, poke holes in both sides of the smoke package. Place the package directly on top of the heat source and slide the grill grate over top. Close the lid wait for smoke.
4. Cut the membrane of the tails on each of the four parboiled lobsters. This will allow the smoke to penetrate the meat.
5. Place the lobster shell side down to protect the exposed meat over indirect heat. Leave on high and cook for 5-10 minutes. Baste with Pernod butter. Lower the heat to 220 °F (110°C). Flip the lobster meat side down and place on the coolest part of the grill. Leave to smoke for 20-30 minutes until the tail meat is firm and no longer translucent.

Saucy Mayo

1. Meanwhile, prepare the mayonnaise. Place the white wine, shallots and star anise in a sauce pan and reduce to 3 tablespoons. Chill and strain.
2. When this is cool, add mayonnaise and freshly chopped chives.

Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy.

Ingredients:

* 1/4 cup olive oil
* 1/4 cup butter
* 1 rib celery, chopped
* 1 onion, diced
* 1 can crushed tomatoes (28-oz)
* 2 cups clam juice or fish stock
* 2 cups white wine
* 4 cloves crushed garlic
* 1 lemon, juiced
* 1 teaspoon Worcestershire sauce
* 1 bay leaf
* 1 teaspoons dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes, or to taste
* 1/2 teaspoon salt
* 1 Dungeness crab (about 2-lbs), cracked and cleaned, or 1-lb frozen crabmeat thawed
* 2 pounds halibut fillet, cut into 1-in slices
* 24 large prawns, peeled and de-veined
* 12 mussels
* 1/2 bunch Italian parsley, chopped

Preparation:

1. In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.

2. Add the crab, shrimp, and halibut, and simmer covered another five minutes. Add the mussels, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.

Ladle the Ciopinno into large bowls and serve with lots of sourdough bread and red wine.

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Ingredients

* 1 1/2 cups chopped yellow onion (1 large onion)
* 3/4 cup chopped fennel (1 fennel bulb)
* 1/4 pound unsalted butter
* 1/2 cup all-purpose flour
* 2 1/2 cups fish stock or clam juice
* 1 tablespoon Pernod
* 1 1/2 teaspoons kosher salt
* 3/4 teaspoon freshly ground black pepper
* 3 tablespoons heavy cream
* 3/4 pound cooked fresh lobster meat
* 1 1/2 cups frozen peas (not "baby" peas)
* 1 1/2 cups frozen small whole onions
* 1/2 cup minced flat-leaf parsley

Pastry:

* 3 cups all-purpose flour
* 1 1/2 teaspoons salt
* 1 teaspoon baking powder
* 8 tablespoons cold fresh lard, diced (1/4 pound)
* 8 tablespoons cold unsalted butter, diced
* 1/2 to 2/3 cup ice water
* 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Directions

Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.

Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.

For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

Preheat the oven to 375 degrees F.

Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Ingredients

* 2 whole lobster tail
* 1/2 (12 fluid ounce) can beer

Directions

1. In a medium saucepan, over medium to high heat, bring the beer to a boil.
2. If lobster tails are still in the shell, split the shell lenghtwise first.
3. Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.

Ingredients:

1 cup crushed Ritz crackers
* 3 Tbsp. melted butter
* 2 8-ounce packages cream cheese
* 3 medium eggs
* 3/4 cup sour cream
* 1 tsp. fresh lemon juice
* 2 tsp. grated onion
* 1/2 tsp. Old Bay seasoning
* 1 drop Tabasco
* 1/8 tsp. freshly ground black pepper
* 1 lb. backfin crab meat

Preparation Instructions:

Make crust with crackers and butter to line bottom of a 9" springform pan. Bake 10 minutes at 350 degrees. Set aside to cool. Turn oven to 325 degrees. To make filling, use electric mixer to cream cheese, eggs, and 1/4 cup sour cream until fluffy. Add lemon juice, grated onion, Old Bay, Tabasco, and pepper to the mixture. Fold in crab meat. Mix well. Pour into cooled crust. Bake 50 minutes at 325 degrees until cake is set. Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack. Remove sides of pan. Spread the cake with 1/2 cup sour cream.

» This cake is a versatile dish. Serve it warm for brunch to six people. When cold, serve it with crackers as a canape to 12 or more.

* Ingredients: 2 - 8 oz. cans crescent dinner rolls
* 1/2 lb. fresh backfin or Backfin Lump Maryland Crabmeat (cartilage removed)
* 2 Tbsp. finely chopped green peppers
* 1 Tbsp. finely chopped onion
* 1/2 tsp. Worcestershire sauce
* 1/2 tsp. Old Bay Seasoning
* 1/8 tsp. or just a sprinkle black pepper
* 1/2 c. thick white sauce

Preparation Instructions:

Cut each roll in half, making 32 triangles. Combine all ingredients, mix well. Fill each triangle with one tsp. of mix. Fold over to form triangle, moisten edge and secure by pressing together with fork. Lay on cookie sheet. Bake in preheated 375 degree oven until golden brown, approximately 20 minutes. Serve plain, with cocktail sauce or assorted dips.

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Ingredients:

* 2 pounds Monkfish
tail fillets, cut into large dice, dredged in flour
* 1/2 cup dry white wine
* 1 cup fish stock
* 1 cup cream
* 1 small onion, finely diced
* 4 cloves fresh ginger, finely crushed
* 2 teaspoons Malawi Curry Powder
* 3 ounces butter
* Salt and white pepper to taste
* Squeeze of lemon juice
* 4 tablespoons cold butter, to finish sauce
* Garnishes: fresh sliced fruit in season including peaches, nectarines, plums, pineapple, and apples

How to cook:

* To make the sauce, place the white wine and fish stock in saucepan over high heat and reduce by two-thirds.
* Add the cream and simmer for 5 minutes.
* Saute the onion, ginger and curry powder in the butter, to allow the curry to release its flavor.
* Add diced Monkfish
to the curry and cook through.
* Just before serving, whisk the cold butter into the white wine, fish stock and cream sauce, to thicken it.
* Finally, add a squeeze of lemon to sharpen the flavor.
* Pour the sauce into the pan with the monkfish and combine gently.
* Serve the sauteed monkfish with saffron rice and garnish with fresh sliced fruit in season including peaches, nectarines, plums, pineapple, and apples (or slices of whatever fresh fruit is available).

INGREDIENTS

5 pounds fresh mussels, scrubbed and debearded
1/3 cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.

Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

INGREDIENTS
2 small (1 pound) fresh live lobsters
1/3 cup peanut oil, divided
1 clove garlic, crushed
1 slice fresh ginger root, minced
6 ounces lean ground pork
1 cup chicken broth
1 tablespoon cooking sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon brown sugar
2 eggs, beaten
3 green onions, chopped

DIRECTIONS

Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.

Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.

Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.

Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!

* Ingredients: 4 8 ounce lobster tails
* 6 tbs unsalted butter, softened
* 1/3 cup fresh tarragon leaves, loosely packed
* 1 tbs fresh lemon juice
* 2/3 cup bread crumbs
* 1 large shallot, minced
* 3 tbs pine nuts, toasted
* 3 qts water
* 3 tbs salt
* 1 onion, cut into eighths
* 1 bay leaf
* 2 large potatoes, halved, crosswise
* salt and pepper to taste

Preparation Instructions:

Blend together the butter, tarragon, lemon juice, bread crumbs, shallots and pine nuts in a food processor. Season with salt and pepper. In a large pot, combine the water, salt, onion and bay leaf. Add the lobster tails and cook for 5 minutes. Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail. Spread 1/4 of the stuffing down the tail. Arrange the lobsters in a baking dish and use the potato wedges, one up against each side of the tail, to keep the tail from rolling over. Bake at 450° for 15 minutes or until stuffing is crisp and browned. Discard the potatoes and serve immediately. Serves 4

Ingredients:
36 oysters, freshly opened
1/2 cup green onion, minced
3 slices bacon
1/4 cup green pepper, minced
1/4 cup celery, minced
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 drops Tabasco sauce

Preparation Instructions:

Preheat oven to 400° F. Place two drained oysters on the deep half of one shell. Arrange filled oyster shells on a layer of rock salt in one large baking pan or six individual shallow casseroles. In a skillet cook the bacon until crisp, remove from pan, drain and crumble. To the bacon fat add the onion, green pepper and celery and cook until almost tender. Season with lemon juice, Worcestershire sauce and Tabasco. Spoon the mixture on the oysters in the shells and top with the crumbled bacon. Bake 10 minutes.