Category Archives: Fish and Seafood recipes

Cajun Clam Dip

Looking for an easy hors d’oeuvre? Everyone loves this clam dip.

Cajun Clam Dip: Makes 4 servings.

8 ounces soft organic cream cheese

4 ounces clams, chopped

1/4 red pepper finely chopped

2 Tbsp green chilies

Cayenne or chipotle seasoning to taste

1 Tsp chopped green onions

Mix well and refrigerate for 1 hour before eating to allow flavors to mingle. Will last refrigerated for up to one week.

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Peach Chipotle Shrimp

1/2 lb deveined, peeled shrimp

1 ripe peach, peeled and sliced

1/4 tsp chipotle seasoning

2 Tbsp butter

1/4 tsp salt

1/2 green onions

fresh thyme – pinch or to taste

pinch of black pepper

Cook everything except the shrimp in a skillet until thick and most of the liquid is gone. Add shrimp, cover and simmer 5-8 minutes just until shrimp is pink and cooked through. Serve on rice or by itself with a side dish.

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Crab Cakes

A little more effort, but well worth it. Crab cakes can stretch this seafood delicacy a bit further. Great when dipped in a mustard or tartar sauce. Great with our Thai Salad Recipe. Do a search for it at the top of our pages.

Makes 8 servings.

5 Tbsp butter

1/4 cup onion, chopped

1/4 cup celery, chopped

3/4 cup milk

6 Tbsp flour

2 large egg yolks

1/2 tsp salt

Cayenne and black pepper to taste

2 tsp fresh parsley, chopped

1 1/2 cups crab meat

1 1/2 cups bread crumbs

1 large egg

2 Tbsp water

1 cup flour

Vegetable oil for frying

Melt the butter in a saucepan over low heat. Add the onion and celery, simmer until soft but not brown. Add the 6 Tbsp flour and cook over low heat, stirring constantly for 3-4 minutes. Add milk and stir well until very thick. Continue stirring until the mixture comes to a boil.

Remove from heat. Beat in the egg yolks, one at a time. Add the salt and pepper, cayenne and parsley. Add crab and bread crumbs and cool completely. Refrigerate until firm.

Heat 1 inch of vegetable oil in a deep, heavy-bottomed frying pan. Form the mixture into small patties. Beat the egg and the water in a shallow bowl. Put some flour in a bowl or plate. Coat each patty with egg then flour. Without overcrowding them, fry the crab cakes until they are golden brown on each side.

If you have any leftover, they freeze well.

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Cooking Tip: How Long to Cook Seafood.

Fish and seafood should be cooked just until hot in the middle. When they are over-cooked, they get rubbery or mushy. However, every fish fillet is a different thickness and so are most pieces of seafood, so how do you know when they are done to perfection? Shrimp, crab and lobster will turn bright red or pink when done. Fish will pull apart easily with a fork in the middle of the fillet. Tasting a little portion as they cook is the best way to tell, and check them every couple of minutes because they overcook very quickly.

Get the pot steaming first before you add the seafood.

Cooking Times For Steamed Seafood:

Lobster: about 11 minutes for 3/4 to 1 pound lobsters, about 13 minutes for 1 to 1 1/4 pound lobsters, and about 14 minutes for 1 1/2 to 2 pound lobsters.

Crab Legs: large Alaskan Kind Crab: 13 minutes

Shrimp: large: 8-10 minutes


1. Place King Crab Legs (thawed or frozen) on preheated Grill Grates (8 to 10 minutes on Low-Low/Med Heat, lid down).
2. Grill crab legs with lid-down on Low-Low/Med Heat. For charcoal, grill after the red hot peak, gray coals only.  Close lid.
3. Grilling Time for Frozen: approx. 12-15 minutes, turn after 6 minutes. Grilling Time for Thawed: approx.  8-10 minutes, turn after 5 minutes.  You will see a trace of sizzling natural juices on your GrillGrates just before Crab is done.

Grilled Shrimp is best on a skewer. Grill on hot, preheated grill for just 5-8 minutes until bright pink.

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Rocky Mountain Grilled Swordfish

Makes 2 servings.

2 large swordfish or Mahi Mahi steaks

1 tsp lemon pepper

1/2 tsp cayenne pepper

1 tsp grated onion

2 Tbsp each olive oil, balsamic vinegar and water

Sprinkle sage

1/2 tsp brown mustard

Mix all the seasonings with the oil, water and vinegar. Brush on the fish and broil or grill about 20 minutes depending on thickness of steaks. Baste the fish every 5 minutes until done and dip in any remaining sauce.

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