Nature’s Best

PRINT RECIPE

Time: 20 minutes
Yield: 2-4 servings

Ingredients:

1 package of Nature’s Best Seafood Surimi Crab Cakes

Optional: parsley, aioli, lemon, butter lettuce

Directions:

From FROZEN state- (Air Fryer**)

(Based on a 1000 watt round basket type air fryer)

1. Preheat the air fryer to 375°F.
2. Remove cakes from packaging and brush cakes with butter or spray with oil.
3. Place cakes in a single layer, evenly spaced, in air fryer basket.
4. Cook for 13-15 minutes.
5. Flip cakes and cook for another 5-6 minutes.
6. Remove and let sit for 2 minutes. Serve and enjoy

**Air fryers can have varying operation methods and wattages.  Please consider your appliance when following these directions.

From THAWED State- (Stove Top)

1. Preheat a non-stick skillet over medium low heat.
2. Add 2-3 teaspoons of vegetable oil to pan.
3. Place cakes in pan in a single layer.
4. Cook for 5 – 5 1/2 minutes.
5. Flip over and cook for an additional 5 – 5 1/2 minutes.
6. Remove from pan and let sit for 2 minutes. Serve and enjoy

From Frozen State- (Conventional Oven)

1. Preheat oven to 400°F.
2. Space cakes an inch apart on a greased non-stick baking sheet.
3. Brush cakes with melted butter or olive oil.
4. Bake cakes on an upper rack for 28-30 minutes or until 165℉ is achieved.
5. Remove from the oven and let sit for 2 minutes.  Serve and enjoy

PRINT RECIPE

Time: 50 minutes
Yield: 5 servings

Ingredients:
4 quarts water
2 lemons, halved
1 large onion, quartered
4 cloves garlic, smashed
4 bay leaves
2 tablespoons Old Bay seasoning (adjust to taste)
2 tablespoon whole black peppercorns
1 tablespoon kosher salt
1 pound small red potatoes
2 ears of corn, shucked and halved
1 pound smoked sausage, cut into chunks
1 pound Nature’s Best Seafood Raw EZ Peel Medium 51/60 Shrimp
1 pound Nature’s Best Seafood Surimi Snow Crab Legs
1 pound Nature’s Best Seafood Whole Cooked Crawfish

Directions:

1. In a large stockpot, combine the water, halved lemons, quartered onion, smashed garlic cloves, bay leaves, Old Bay seasoning, black peppercorns, and kosher salt. Bring the mixture to a boil for 10 minutes.
2. Add the halved red potatoes to the pot. Cook for about 5-7 minutes.
3. Add in two ears of corns that have been shucked and halved. Cook for 5 minutes.
4. Add the chunks of smoked sausage to the pot and cook for an additional 10 minutes.
5. Add the shrimp to the pot and boil for 5-7 minutes or until they turn pink.
6. Add the surimi crab legs and crawfish to the pot. Arrange them evenly on top of the potatoes, sausage, shrimp, and corn.
7. Let the water come to a boil then remove it from the heat.
8. Drain the seafood boil and pour it onto a large serving platter or a lined table.
9. Serve the seafood boil with melted butter, cocktail sauce, lemon wedges, and chopped parsley on the side for dipping and garnishing.
10. Dig in and enjoy the delicious feast! Encourage everyone to roll up their sleeves and get messy, as eating a seafood boil is meant to be a fun and interactive experience.

PRINT RECIPE

Time: 1 hour
Yield: 6 servings

Ingredients:

1 pound Nature’s Best Seafood Surimi Crab Meat 

1/2 cup breadcrumbs (plus extra for coating) 

1/4 cup mayonnaise 

1 large egg 

2 tablespoons chopped fresh parsley 

2 tablespoons chopped green onions 

1 tablespoon Dijon mustard 

1 tablespoon Worcestershire sauce 

1 teaspoon Old Bay seasoning 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

Salt and pepper to taste 

Vegetable oil for frying 

Lemon wedges for serving 

Tartar sauce or remoulade sauce for serving

Directions:

1. In a large mixing bowl, combine the flaked surimi, breadcrumbs, mayonnaise, egg, chopped parsley, chopped green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined. 
2. Divide the surimi mixture into equal portions and shape them into crab cake patties using your hands. Aim for uniform thickness to ensure even cooking. 
3. Place some extra breadcrumbs on a plate. Coat each crab cake patty with breadcrumbs, pressing gently to adhere the breadcrumbs to the surface of the patties. This will help create a crispy outer layer when frying. 
4. Place the coated crab cakes on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes. Chilling helps the crab cakes firm up and hold their shape during cooking. 
5. In a large skillet, heat vegetable oil over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet, ensuring they have enough space between them for even cooking. You may need to fry the crab cakes in batches depending on the size of your skillet. 
6. Cook the crab cakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them halfway through cooking. 
7. Transfer the cooked surimi crab cakes to a plate lined with paper towels to drain any excess oil. Serve the crab cakes hot with lemon wedges and your choice of tartar sauce or remoulade sauce on the side for dipping. 

PRINT RECIPE

Time: 2 hours
Yield: 6 servings

Ingredients:

1/2 cup vegetable oil 

1/2 cup all-purpose flour 

1 large onion, diced 

1 bell pepper, diced 

2 celery stalks, diced 

3 cloves garlic, minced 

1 pound Andouille sausage, sliced 

1 bag of Nature’s Best Seafood 31/40 Raw IQF P&D Tail-Off Shrimp 

1/2-pound Nature’s Best Seafood Surimi Crab Meat  

1/2-pound Nature’s Best Seafood Bay Scallops 

1/2 pound fresh or frozen okra, sliced 

1 can (14.5 oz) diced tomatoes 

6 cups seafood or chicken broth 

2 bay leaves 

1 teaspoon dried thyme 

1 teaspoon dried oregano 

1/2 teaspoon cayenne pepper (adjust to taste) 

Salt and black pepper to taste 

Cooked white rice for serving 

Chopped green onions for garnish 

Directions:

1. To prepare the roux, heat vegetable oil in a large pot over medium heat. Gradually whisk in the flour, stirring constantly to prevent burning. Continue cooking and stirring until the roux reaches a dark brown color, resembling melted chocolate. Be patient, as this process can take around 20-30 minutes. 
2. Add diced onion, bell pepper, celery, and minced garlic to the pot with the roux. Cook for about 5-7 minutes until the vegetables are softened. 
3. Stir in the sliced Andouille sausage and sliced okra. Cook for another 5 minutes, allowing the flavors to meld. 
4. Pour in the diced tomatoes along with their juices. Add bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine. 
5. Slowly pour in the seafood or chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer. 
6. Once simmering, add the peeled and deveined shrimp, crab meat, and scallops to the pot. Stir gently to combine. 
7. Let the gumbo simmer gently for about 20-30 minutes, allowing the flavors to develop and the seafood to cook through. Taste and adjust seasoning if necessary, adding more salt, pepper, or cayenne to suit your preference. 
8. Remove bay leaves before serving. Serve the seafood gumbo hot over cooked white rice. Garnish with chopped green onions for a pop of color and freshness.