Fish & Shellfish

Mix all ingredients but crabs & olive oil. Form into cylinder, wrap in foil and freeze 2 hours. Preheat grill. Brush crabs w oil and season to taste. Grill 3-4 minutes per side. Arrange on serving platter. Cut butter into 8 rounds and place on on each crab. Garnish w chives. Butter 6T unsalted and…

Whisk together buttermilk, eggs, salt and pepper and pour into a 3-qt shallow dish. Add crabs and soak, covered and chilled, 1 hr. Heat enough oil to measure 2 inches deep in a wide 4-qt heavy pot to 375. Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab…

Pat crabs dry. Heat butter and oil in skillet over medium heat. Add crabs, backside down and sprinkle w pepper flakes. Cover crabs w spatter-proof shield or lid held at an angle. Cook 3-4 min. Turn over and add almonds. Cook 3 min more or until done. Sprinkle w parsley and serve w lemon. Butter…

Combine milk, salt and pepper in a shallow dish and soak crabs 5 min. Lift crabs one at a time out of milk and dredge in flour. Transfer to a tray. Heat clarified butter in 12-inch nonstick skillet over med high until hot but not smoking, then sauté crabs, upside down, 2 min.Turn over and…

Preheat broiler and pat crabs dry. Combine 3/4 c flour w salt, pepper, and cayenne to taste. Set aside. Cream butter w parsley, chives, tarragon and paprika. Dredge crabs lightly w flour, shaking off excess. Place on broiler pan lined w foil and dot w creamed butter mix. Broil about 3″ from heat, basting w…

​Sprinkle fillets w lime juice. Heat oil in skillet on Medium. Stir in garlic, onion, celery and cook for 10 min, stirring often. Stir in tomato paste and cook 2 min. Stir in coconut milk broth and bay leaf. Bring to boil and simmer on low for 10 min, stirring occasionally. Stir in tomatoes. Add…

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste1 ½ teaspoons finely grated fresh ginger2 garlic cloves, minced or finely grated3 scallions, thinly sliced, greens and whites separated¾ teaspoon kosher salt, plus more to taste¼ teaspoon black…

In large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter w olive oil. When butter begins to foam, add garlic, onion, celery and pepper and saute until onion is translucent, stirring often, approximately 10 min. Adjust heat to high,add flour and stir briskly to make a blended, smooth roux. Continue cooking until…

Heat oil and garlic in 10″ skillet over med heat until garlic begins to sizzle. Reduce heat to medium-low and cook until fragrant and pale gold, about 2 mi. Add shrimp, increase heat to med and cook, stirring occasionally, until shrimp turn pink, about 7 min. Do not overcook. Off heat, stir in parsley, lemon…

Fry all ingredients together 2 min. Serve over rice. Shrimp 1lb cookedCoconut 1T shreddedGarlic 3 cloves mincedOnion 2 small mincedButter 0.5cChili Peppers 2 green choppedCurry Powder 1.5tspGinger 0.5tsp (if hotter sambal is liked)