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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

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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.

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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. 

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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. 

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Servings: 4
Total Time: 30 minutes

Ingredients

4 oz Nature’s Best Surimi Snow Crab Leg
4 oz dice cut tuna
3 oz edamame
3 oz sliced avocado
3 oz chopped carrots
3 oz chopped red cabbage
3 oz thinly sliced cucumber
3 oz chopped mango
4 cups Sushi Rice
3 tablespoons of Ponzu sauce
3 tablespoons of sesame oil
Salt to taste

Directions

Step 1 – In four bowls, portion out the rice. In a separate bowl mix the ponzu sauce, sesame oil and add salt to taste.
Step 2 – Add 1 tbsp of the poke sauce mix to the rice. Add the tuna to the remaining sauce mix and stir.
Step 3 – Place the Edamame, avocado, sliced cucumber, carrots, cabbage, and mango on top of the rice. Add the tuna without adding all the sauce in the mixing bowl.
Step 4 – Mix the Nature’s Best Surimi Snow Crab Legs into the remaining sauce mix.
Step 5 – Add the Snow Crab Legs on top of the other ingredients and pour the remaining sauce on top of it. Enjoy!

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Serving Size: 6 (2 patties per person)
Total Time: 20 min

Ingredients

1 lb. frozen Nature’s Best Crawfish, thawed and chopped
½ cup breadcrumbs
⅓ cup mayonnaise
½ cup sliced onion
¼ cup fresh parsley, chopped
2 tbsp. olive oil

Directions
1. Combine all ingredients in a bowl (except oil)
2. Heat olive oil in a large nonstick skillet, medium heat
3. Add ⅓ cup of mixture into the skillet for each patty
4. Use a spatula to carefully turn patties over
5. Cook 4 to 5 minutes on each side, or until golden brown
6. Once patties are firm, remove and place them on a plate lined with paper towels to absorb extra oil
7. Optional: Serve patties with cocktail sauce or a mayonnaise and pesto sauce (½ cup mayonnaise, 2 tbsp. pesto sauce)

Chef Dave’s Tip: Save money by using a blender (or food processor) to make your own breadcrumbs.

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Servings: 4
Total Time: 10 minutes

Ingredients

Nature’s Best Surimi Snow Crab Leg
Celery sticks cut in half
Lemon wedges
Tartar sauce
Mayonnaise

Directions

Step 1 – In a bowl, mix tartar sauce and mayonnaise together.
Step 2 – Lay out shooter glasses and begin to fill them with about a half-inch of tartar sauce.
Step 3 – Add a layer of the tartar/mayo mixture to the shooters and then a final layer of tartar.
Step 4 – Cut each Nature’s Best Surimi Snow Crab Leg in half and add one piece to each shooter.
Step 5 – Garnish with half a celery stick and a lemon wedge. Enjoy!

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Serves: 4
Total time: 20 min

Ingredients
24 Nature’s Best Frog Legs
4 cloves garlic, crushed
1 cup chopped onion
1 tsp. cayenne pepper
8 tbsp. butter

Directions
1. In a large skillet, saute onion and garlic in butter on medium-high heat
2. Add frog legs, cook 7-8 minutes on each side
3. Sprinkle cayenne pepper when 3 minutes remain, and serve once cooled for 5 minutes.

Chef Dave’s Tip: Make sure the pan is well coated before adding the frog legs so they don’t stick to the bottom.

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Servings: 4
Total Time: 20 minutes

Ingredients

4 oz Nature’s Best Surimi Snow Crab Leg
Brioche hotdog buns
3 oz chopped red cabbage
2 oz chopped kale
1 stick of salted butter
2 tbsp heavy cream
2 tbsp minced garlic
2 tbsp smoked paprika
Salt
Black pepper
Thinly chopped green onions
Thinly chopped parsley
Lemon wedges

Directions

Step 1 – In a medium size saucepan, melt the butter over medium heat and add the heavy cream. Add the minced garlic, smoked paprika, and chopped parsley and stir.
Step 2 – Add the Nature’s Best Surimi Snow Crab Legs to the saucepan and sauté for about 30 seconds. Remove from heat and add salt and black pepper to taste.
Step 3 – Lightly toast the brioche buns in the oven.
Step 4 – Assemble the po-boy with the chopped cabbage, kale, and surimi snow crab legs. Top with green onions and a squeeze of lemon. Enjoy!

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Serves: 4
Total time: 20 min

Ingredients
4 cups water
2 lbs. frozen Nature’s Best Snow Crab Legs

Directions
1. Bring 4 cups water to boil in a large pasta pot with strainer insert, make sure water is below the strainer
2. Rinse icy layer from frozen crab legs and put them in the strainer, cover
3. Steam for 4 to 6 minutes
4. Serve crab legs once heated through and serve with melted butter for dipping.

Chef Dave’s Tip: Serve these alone or with a baked potato and mixed vegetables for a well-balanced meal.

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Servings: 4
Total Time: 15 minutes

Ingredients

4 oz Nature’s Best Surimi Snow Crab Legs
Flour Tortillas
2 bunches of Cilantro
1 yellow bell pepper diced
1 orange bell pepper diced
1/2 Sweet Onion diced
3 oz chopped red cabbage
Mayonnaise
Sriracha Mayonnaise
Eel Sauce
Lime wedges

Directions

Step 1 – Warm tortillas in a skillet until hot.
Step 2 – Lay out tortillas and begin assembling the tacos with red cabbage, yellow bell peppers, orange bell peppers, and onion.
Step 3 – Lightly coat each Nature’s Best Surimi Snow Crab Leg in mayo and lay two surimi snow crab legs atop each taco.
Step 4 – Add a drizzle of sriracha mayo and eel sauce to each taco.
Step 5 – Garnish with cilantro and lime wedges and enjoy!

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Serves: 4
Total time: 20 minutes

Ingredients
2 large zucchinis
2 tablespoon canola oil
1 avocado medium semi-firm
½ cup red pepper hummus
¾ cup snow crab meat
½ teaspoon red pepper flakes
½ medium red onion finely diced
Hot sauce for serving

Directions
Step 1 – Using a mandolin or vegetable peeler, thinly slice the zucchinis into six to eight long strips.
Step 2 – In a nonstick sauté pan over medium-high heat, warm the canola oil. Working in batches, add the zucchini strips without overlapping them, and cook for 30 to 60 seconds per side, or until slightly cooked and soft. You can also cook these on a hot grill, 60 seconds per side. Transfer the zucchini slices to a plate, cover loosely with plastic wrap, and place in the refrigerator until needed.
Step 3 – Cut the avocado into ¼ inch cubes and set aside.
Step 4 – Boil the snow crab for 4 to 5 minutes in a large pot. Remove the snow crab and place in a bowl to drain. Split each crab leg lengthwise with kitchen shears.
Step 5 – Lay the thin slices of zucchini out flat on a working surface. Spread one side of each strip with hummus and add a layer of crab meat, avocado cubes, chilies, and onions. Starting from one end, slowly roll the zucchini strips, tightly folding in the crab mixture. You can close this with a toothpick, or just leave the end tucked underneath.
Step 6 – Serve cold with your favorite hot sauce.

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Serves: 4
Total time: 45 minutes

Ingredients
8 ounces Snow Crab Meat
1 pound Campanelle pasta
1 stick butter, divided
3 teaspoons garlic puree
1/4 cup flour
2 teaspoons lemon juice
3 cups Half & Half
1 Tablespoon chives
1 teaspoon salt
1/2 teaspoon pepper
8 ounces quality Havarti cheese, shredded
8 ounces quality Gruyere cheese, shredded
1 1/2 cups Panko Breadcrumbs

Directions
Step 1 – Preheat oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.
Step 2 – Bring a large pot of salted water to boil and cook pasta until it is al dente. Rise and set aside.
Step 3 – In that same pot, melt 1/2 stick of butter, add the garlic. Using a whisk, whisk in the flour over medium-low heat. Add lemon juice and Half & Half, continue to whisk, making sure there are no lumps. Mixture will begin to thicken.
Step 4 – Remove from heat and slowly mix in both cheeses, add the chives, salt and pepper.
Step 5 – Fold in crab meat and pasta. Pour into prepared baking dish.
Step 6 – In a small pan, melt the other 1/2 stick of butter. Stir in Panko crumbs and coat with butter. Sprinkle over pasta.
Step 7 – Bake for about 25 minutes.

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Serves: 2
Total time: 10 Minutes

Ingredients
½ pound dry sea scallops
Salt
Pepper
1 tablespoon avocado oil, or other high smoke point oil
2 tablespoons butter

Directions
Step 1 – Preheat a cast iron skillet over medium high heat
Step 2 – Pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season
Step 3 – When the pan is hot, add the oil, then drop in the scallops giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when they are dropped in the pan
Step 4 – Cook the scallops for 2 minutes, making sure not to move them or touch them at all. Flip the scallops over with a pair of tongs and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
Step 5 – Remove the scallops from the pan and serve.

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Serves: 4
Total time: 15 minutes

Ingredients
2 pounds scallops
1 tablespoon and 1 teaspoons garlic salt
2 ½ tablespoons and ½ teaspoon butter, melted
2 ½ tablespoons and ½ teaspoon lemon juice

Directions
Step 1 – Rinse scallop and place in a shallow baking pan.
Step 2 – Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Step 3 – Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

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Serves: 4
Total time: 50 minutes

Ingredients
4 tablespoons butter, melted
1 ½ pounds bay scallops, rinsed and drained
½ cup seasoned dry breadcrumbs
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried parsley
3 cloves garlic, minced
¼ cup grated Parmesan cheese

Directions
Step 1 – Preheat oven to 400 degrees F
Step 2 – pour melted butter into a 2-quart oval casserole dish. Distribute butter and scallops
Step 3 – Combine the breadcrumbs, onion powder, garlic power, paprika, parsley, minced garlic and parmesan cheese. Sprinkle this mixture over the scallops
Step 4 – Bake in pre-heated oven until scallops are firm, about 20 minutes

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Serves: 6
Total time: 1.5 hours

Ingredients
¾ cup maple syrup
¼ cup low sodium soy sauce
1 tablespoon Dijon mustard
12 large sea scallops, halved
12 slices smoked bacon, halved
24 toothpicks
2 tablespoons brown sugar

Directions
Step 1 – Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops and toss to coat. Cover bowl with plastic wrap and marinate at least one hour.
Step 2 – Preheat oven to 375 degrees F. Line a rimmed baking sheet with a sheet of aluminum foil.
Step 3 – Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
Step 4 – Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
Step 5 – Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

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Serves: 2
Total time: 30 minutes

Ingredients
2 tablespoons melted butter, divided
¼ cup creme fraiche
¼ cup white wine
1 teaspoon lemon zest
1 pinch cayenne pepper, or to taste
1 pinch kosher salt, or to taste
8 scallops
2 tablespoons chopped fresh tarragon
2 tablespoons finely grated Parmesan cheese

Directions
Step 1 – Preheat oven to 450 degrees F. Brush 2 small dishes with 1 tablespoon melted butter.
Step 2 – Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes.
Step 3 – Divide scallops between prepared dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
Step 4 – Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

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Serves: 6
Total time: 2.5 hours

Ingredients
2 quarts water or stock
3 pounds alligator meat, cubed
1 bay leaf
1 tablespoon Worcestershire sauce or hot pepper sauce
1 tablespoon salt
1/4 teaspoon pepper
3 cups skinned, quartered ripe tomatoes or
1 large can tomatoes
1 cup rice or diced potatoes
1 or 2 green bell peppers, diced
1 large diced onion
1 cup diced carrots
1 cup diced okra
1/2 cup diced celery

Directions
Step 1 – Put water or stock, meat, bay leaf, Worcestershire or hot pepper sauce, salt and pepper into a large pot.
Step 2 – Bring to a boil; reduce heat and simmer for 1 1/2 hours. Add remaining ingredients, and simmer for about 1 hour.

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Serves: 4-6
Total time: 25 minutes

Ingredients
Ingredients:
2 cups butter, softened
½ cup finely grated Parmesan cheese
¼ cup finely chopped parsley
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
½ teaspoon ground red pepper
½ teaspoon hot sauce
2 dozen large fresh oysters on the half shell

Directions
Step 1 – Preheat grill to 450 decrees. Pulse first 8 ingredients in a food processor until well
Step 2 – Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster: grill, uncovered, 7 minutes or until edges curl.
Step – Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.

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Serves: 4
Total time: 35 minutes

Ingredients
½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
3 cups oysters
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Directions
Step 1 – Melt the butter in a large skillet over medium heat and cook the celery and shallots until shallots are tender.
Step 2 – Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously.
Step 3 – When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper.
Step 4 – Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

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Serves: 6
Total time: 40 minutes

Ingredients
2 pounds fresh mussels, cleaned and soaked
12 ounces long pasta, such as spaghetti or linguine
4 ounces diced pancetta
1 tablespoon extra-virgin olive oil, plus additional for drizzling
24 ounces La San Marzano pasta sauce (1 jar: Marinara, Tomato Basil, or Arrabbiata)
chopped Italian parsley, for garnish

Directions
Step 1 – Cook pasta in salted, boiling water until “al dente.” Drain.
Step 2 – While pasta is cooking, cook pancetta in olive oil in a large, wide pan until crispy. Remove with a slotted spoon and set aside. If the pancetta has rendered a lot of oil, drain it off so that you have about 1 tablespoon of fat in the pan.
Step 3 – Add your jarred La San Marzano pasta sauce of choice and bring to a simmer. Add mussels and toss to coat them in the sauce. Cover and simmer for 5-7 minutes, until the mussels’ shells have opened. Start checking the mussels around 3-4 minutes and use tongs to remove the open mussels to a bowl while the others continue to cook. Discard any mussels that do not open.
Step 4 – When all the mussels are cooked and removed from the pan, increase heat and simmer the sauce, stirring, until slightly thickened, about 5 minutes. Stir pancetta back into the sauce and toss with the pasta.
Step 5 – Nestle mussels into the pasta. Drizzle with a little olive oil and serve, sprinkled with fresh parsley.

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Serves: 6
Total time: 25 minutes

Ingredients
2 pounds fresh mussels, washed and scrubbed (thaw before using)
1 cup low-sodium vegetable broth
4 tablespoons butter
3 garlic cloves, minced
1 teaspoon finely chopped rosemary leaves (from about 1 sprig)
1 cup panko crumbs
salt and fresh ground pepper, to taste
chopped fresh parsley, for garnish

Directions
Step 1 – Preheat oven to 500F. Lightly grease a baking sheet with cooking spray and set aside.
Step 2 – Add vegetable broth to a soup pot and bring to a boil.
Step 3 – Add the mussels; cover with a lid and continue to cook over high heat for 4 minutes, or until they open. Remove from heat.
Step 4 – Using a slotted spoon, transfer mussels to previously prepared baking sheet. Discard the empty half of each shell. Spoon a drizzle of the cooking broth over each shell and set aside.
Step 5 – Melt butter over medium-heat in a nonstick skillet. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
Step 6 – Stir in the rosemary and continue to cook for a few more seconds. Remove from heat.
Step 7 – Add panko crumbs, salt and pepper; stir until moistened and well combined.
Step 8 – Spoon prepared crumbs over the mussels. Transfer to oven and bake for 4 minutes.
Step 9 – Garnish with chopped fresh parsley and serve.

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Serves: 4
Total time: 40 minutes

Ingredients
2 pounds mussels, cleaned
1 tablespoon butter
2 small shallots, thinly sliced
2 garlic cloves, finely chopped
1 cup low-sodium chicken stock
1/2 cup dry white wine
Splash heavy cream
1/4 cup roughly chopped fresh parsley
Salt and fresh ground black pepper
Lemon wedges, for serving
1 baguette, warmed for serving

Directions
Step 1 – Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
Step 2 – Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
Step 3 – Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
Step 4 – Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

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Serves: 6
Total time: 40 minutes

Ingredients
2 lbs mussels
1 can coconut milk
2 Tbsp curry powder
1 large tomato, diced
12 oz beer
6 cloves garlic, finely chopped
1 inch ginger, finely chopped
1 onion, chopped
1/4 tsp salt
1/4 tsp ground black pepper
3 Tbsp chopped parsley
1 Tbsp cilantro
1 Tbsp parsely
2 green onions
¼ to 1/2 scotch bonnet pepper
2 Tbsp olive oil
1 Lemon, juiced

Directions
Step 1 – Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a Step 1 – Wash mussels thoroughly if fresh. Thaw according to directions and retain the mussel juice, as it adds flavor.
Step 2 – Chop onions, tomato, ginger, garlic and green onions. Remember to wear gloves when handling scotch bonnet peppers and wash your hands immediately. Discard the seeds and only use the flesh of scotch bonnet peppers.
Step 3 – Heat oil on medium heat and add onion, garlic and ginger. Sauté for 3-4 minutes until the onion becomes a bit translucent. Add the curry powder and turn down the heat and cook for 3 minutes to toast the curry, which will bring out the flavors of the spices from the curry blend.
Step 4 – Add the diced green onions and half of parsley. Turn up the heat and add the mussels. Give it a stir. Add tomatoes, finely chopped scotch bonnet peppers or green chilies, salt and black pepper. Let it simmer for a couple of minutes.
Step 5 – Stir in coconut milk and simmer for 2 minutes.
Step 6 – Add beer and bring it to a boil and cook for 4-5 minutes until the mussels open.
Step 7 – Finish it off with fresh lemon juice and garnish it with cilantro and parsley.

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Serves: 10
Total time: 1 hour

Ingredients
3 lbs mussels
1 cup white wine
1 clove garlic minced
3 sprigs thyme fresh
1/4 lb pancetta small diced
3 large carrots small diced
4 stalks celery small diced
2 medium onions small diced
4 large potatoes medium diced
1 lb butter unsalted
2 cups all-purpose flour
1 lb haddock cut into 1-inch pieces
2 L whole milk
1 L heavy cream 35%
salt and pepper to taste
3 tbsp chives chopped

Directions
Step 1 – Wash and scrub mussels free of beards and dirt. Add mussels to large pot with white wine, garlic and thyme. Steam for 5-7 minutes or until all mussels are open.
Step 2 – Strain mussels from pot saving every drop of the mussel broth.
Step 3 – Shuck mussels from shell and keep chilled, discard any mussels that don’t open.
Step 4 – In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat. 6. Add carrots, celery, and onions to pot and sweat for 3-5 mins. Add potatoes and cook for additional 3 minutes. Add butter and melt completely.
Step 5 – Add flour and mix to create a roux. Cook roux until it smells like toasted butter about 3-5 mins.
Step 6 – Add the mussel broth and whisk to break up the roux.
Step 7 – Add milk and cream and continue whisk over med heat to cook roux and remove any flour flavor.
Step 8 – Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
Step 9 – When chowder has thickened add mussels and haddock into chowder. Season to taste and finish with chopped chives and other greens. Enjoy!

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Serves: 4
Total time: 40 minutes

Ingredients
1 tablespoon extra-virgin olive oil
½ cup chopped onion
½ cup chopped red bell pepper
2 cloves garlic, minced
2 cups instant brown rice
1 ⅓ cups reduced-sodium chicken broth
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 large pinch saffron
1 pound peeled and deveined raw shrimp (21-25 per pound)
1 cup frozen green peas, thawed
1 pound mussels, scrubbed well
4 lemon wedges

Directions
Step 1 – Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook for 5 minutes.
Step 2 – Stir in shrimp and peas. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges, if desired.

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Serves: 4
Total time: 40 minutes

Ingredients
1 1/2 pounds mahi mahi
1 teaspoon Butter
1 Garlic
1 teaspoon teriyaki sauce
2 teaspoons Lemon juice
1 teaspoon Honey
1 teaspoon Sesame seeds

Directions
Step 1 – Melt butter in a skillet and brown garlic. Remove from heat and add teriyaki, lemon juice, honey, and sesame and mix well.
Step 2 – Marinate fillets 30 minutes.
Step 3 – Grill over medium coals until white and flakey.

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Serves: 3
Total time: 1 hour 10 minutes

Ingredients
3 slices Mahi
Sale, to taste
Pepper, to taste
½ cup sherry wine
2 tablespoons butter, divided in half
1 cup mayonnaise
1 large onion, sliced
½ cup breadcrumbs
Steamed rice, optional, for serving

Directions
Step 1 – Preheat the oven to 425 degrees F
Step 2 – Rinse the fish, then sprinkle with salt and pepper to taste
Step 3 – In a large disposable food storage bag, add the sherry wine
Step 4 – place the Mahi inside the bag, massaging them slightly to ensure every part is exposed to the sherry
Step 5 – Place the sealed bag in the fridge for 30 minutes to allow the fish to marinate
Step 6 – line a baking dish with foil, then grease the foil with 1 tablespoon of the butter
Step 7 – remove the fish slices from the bag and lay them in the prepared dish
Step 8 – spread the mayonnaise over top
Step 9 – sprinkle the onions and breadcrumbs over the top
Step 10 – dot the fish with the remaining butter
Step 11 – place the dish in the oven and bake until a meat thermometer inserted into the thickest part of one of the slices reads 145 degrees F, about 20 minutes
Step 12 – serve hot with a side of steamed rice

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Serves: 6
Total time: 30 minutes

Ingredients
4 mahi fillets
2 tablespoons olive oil
1 tablespoon unsalted butter
3 tablespoons flour
1 tsp EACH garlic powder, onion powder, salt, paprika
1/2 teaspoon pepper
3 tablespoons minced shallots
3-4 cloves garlic minced
1 1/4 cups low sodium chicken broth
1/2 cup heavy cream
1 tablespoon cornstarch
1/2 tsp EACH dried parsley, dried thyme
2 tablespoons lemon juice more or less to taste
salt and pepper to taste

Directions
Step 1 – Mix together 3 tablespoons flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp paprika, and 1/2 teaspoon pepper in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
Step 2 – Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking.
Step 3 – If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
Step 4 – Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste and add additional lemon juice if desired.
Step 5 – Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives. Serve immediately with rice, mashed potatoes or pasta.

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Serves: 6
Total time: 20 minutes

Ingredients
1 pound mahi
salt and pepper
1 tablespoon olive oil
8 small soft flour or corn tortillas
2 cups shredded red or green cabbage
1 cup cherry or grape tomatoes, thinly sliced
1 cup kalamata olives, halved
1 cucumber, seeded and diced
1/2 cup crumbled feta cheese
tzatziki sauce for topping

Directions
Step 1 – Season both sides of the fish with a few generous pinches of salt and pepper.
Step 2 – Heat oil in a large sauté pan over medium-high heat. Add the fish and cook for 2-4 minutes per side, until the fish is cooked through and opaque and flakes easily. Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.
Step 3 – Assemble your tacos by layering the following on flour tortillas: cabbage, fish, tomatoes, olives and cucumber. Then top with feta and tzatziki to taste. Serve warm, with lemon wedges for a squeeze of juice.

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Serves: 4
Total time: 35 minutes

Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Directions
Step 1 – In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Step 2 – Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Step 3 – Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish and serve immediately.

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Serves: 2
Total time: 35 minutes

Ingredients
1 pound mahi, cut into two ounce portions
2 egg whites
½ cup panko breadcrumbs
½ cup sweetened, shredded coconut
¾ teaspoon salt, divided, plus more for seasoning
8 tablespoons light mayo
8 teaspoons lime juice
¼ teaspoon cumin
1 garlic clove, grated
½ teaspoon sirracha
1 avocado, diced
1 mango, diced
8 mini brioche buns or any kind of mini bun or roll

Directions
Step 1 – Preheat oven to 375 degrees. Set a cookie cooling rack on top of a baking sheet and spray with non-stick cooking spray.
Step 2 – In a small bowl whisk egg whites until frothy. On a large plate, mix panko, coconut and ½ teaspoon salt. Season with a little bit of freshly cracked black pepper.
Step 3 – Season fish portions with salt and pepper. Coat in egg mixture, making sure excess drips off, and then coat in coconut mixture, patting off any excess breading.
Step 4 – Place filets on cooking rack and back until golden brown and cooked through, about 20 minutes.
Step 5 – While fish is cooking, mix together remaining salt, mayo, lime juice, cumin, garlic and sirracha.
Step 6 – Toss mango and avocado together, season with a little bit of salt and pepper.
Step 7 – Slather buns with lime mayo, place filet on top and top with a little bit of diced mango and avocado.

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Serves: 4
Total time: 15 minutes

Ingredients
4 mahi fillets
2 tablespoons butter
1 tablespoon olive oil
1 lemon

SEASONING MIX:
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon fine grain sea salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Directions
Step 1 – Combine all Seasoning Mix ingredients in a small bowl.
Step 2 – Pat fillets dry with paper towels. Season the fillets liberally with Spice Mix on both sides, pressing the seasoning into the fish with your hands. Wash hands thoroughly.
Step 3 – Place a large sauté pan over medium-high heat and add butter and oil. When the fat is nice and hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip fish over and continue to cook until opaque and completely cooked through.
Step 4 – Squeeze lemon juice over the fish and serve.

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Serves: 2
Total time: 90 Minutes

Ingredients
12 individual frog legs
2 cups buttermilk
2 tablespoons, divided Cajun seasoning
2 tablespoons, divided garlic powder
2 tablespoons hot sauce
2 cups all-purpose flour
1 cup olive oil
1 cup peanut oil

Directions
Step 1 – If necessary, with a sharp knife, separate each pair of frog legs into 2 individual legs.
Step 2 – In a plastic container with a lid, add the frog legs and buttermilk along with 1 tablespoon Cajun seasoning, 1 tablespoon garlic powder, hot sauce, salt, and pepper. Mix to combine and submerge the frog legs.
Step 3 – Seal the container and refrigerate for 2 hours.
Step 4 – In a colander over the sink, empty the frog legs into the colander and let the buttermilk mixture strain off. Transfer the still-soaked frog legs to a planner and sprinkle with more Cajun seasoning.
Step 5 – In a large mixing bowl, add the flour along with the remaining Cajun seasoning and garlic powder. Mix well.
Step 6 – Add the frog legs to the flour mixture and coat. Move the frog legs to a platter.
Step 7 – Preferred to use an electric deep fryer or you can use a large black iron skillet over medium-high head, add the olive oil and peanut oil. Once the temperature reaches 350*F add the first batch of frog legs. Fry until golden brown and remove to a paper towel-lined platter. Keep warm while you finish frying the rest of the frog legs.
Step 8 – Serve with your favorite side. Treat this like fried chicken wings.

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Serves: 4
Total time: 35 Minutes

Ingredients
2 tablespoons canola oil
4 pair large frog legs
2 tablespoons all-purpose flour
1 cup diced onion
¼ cup diced bell pepper
14 cup diced celery
2 cloves garlic, minced
1 teaspoon salt
¼ to ½ teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes, with liquid
2 cups seafood stock
1 teaspoon hot sauce
½ teaspoon dried thyme
1 fresh bay leaf
1 tablespoon chopped parsley
1 teaspoon fresh lemon juice
Hot cooked rice
Garnish: chopped parsley

Directions
Step 1 – In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter and set aside.
Step 2 – Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes
Step 3 – Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet, cook until wilted, 3-4 minutes.
Step 4 – Add tomato stock, hot sauce, thyme, and bay leaf. When mixture begins to simmer, reduce heat to medium. Simmer uncovered, until sauce reduces by a third, 25 – 30 minutes, stirring occasionally.
Step 5 – Lay frog legs in sauce, and cook for 8-10 minutes, basing with sauce. Taste, and adjust seasoning if needed. Stir in parsley and lemon juice. Remove bay leaf and serve over rice. Garnish with parsley, if desired.

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Serves: 8
Total time: 30 Minutes

Ingredients
1/3 cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoons hot sauce
Kosher salt
Freshly ground black pepper
1 pound jumbo lump crabmeat, picked over for shells
¾ cup panko breadcrumbs (or saltines)
2 tablespoons freshly chopped parsley
Canola oil, for frying
Lemon wedges, for serving
Cocktail or tartar sauce, for serving

Directions
Directions:
Step 1 – Combine mayonnaise, egg, Dijon, Worcestershire, and hot sauce in a small mixing bowl with a whisk. Season with salt and pepper to taste.
Step 2 – Mix crabmeat, panko (or saltines), and parsley together in a medium- sized bowl. Gently fold in mayonnaise mixture and form into 8 crab cake patties.
Step 3 – Coat the bottom of a skillet with oil and heat over medium-high. Add patties and cook in batches until golden brown and crisp, approximately 3-5 minutes on each side. Serve warm with lemon, cocktail sauce, or tartar sauce. Enjoy!

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Serves: 12
Total time: 15 Minutes

Ingredients
1 (2.48 ounce) package crab cake mix
½ cup mayonnaise
1-pound fresh crabmeat, drained and cartilage removed
¼ cup vegetable oil
Tartar sauce, for serving

Directions
Step 1 – Combine the crab meat, crab cake mix, and mayonnaise in a large bowl. Gently toss.
Step 2 – form your crab bites into 1-inch round balls
Step 3 – Fry in batches until golden brown. Drain on paper towels
Step 4 – Serve with tartar sauce

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Serves: 15
Total time: 20 Minutes

Ingredients
16 ounces elbow macaroni
2 tablespoons unsalted butter
½ (16 ounce) package crawfish tails
1 (8 ounce) jar pimentos, drained
2 cups shredded mozzarella cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup shredded Gruyere cheese
1 cup shredded gouda cheese
1 cup shredded fontina cheese
1 cup milk
3 large eggs, beaten
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 cup crushed butter crackers, such as Ritz Original

Directions
Step 1 – preheat oven to 350 degrees. Spray 15 (1 cup) gratin dishes with nonstick cooking spray and set aside. Cook pasta according to package directions and drain.
Step 2 – In a large bowl, combine butter and pasta, stirring until butter melts. Add crawfish tails, pimiento, cheeses, milk, eggs, salt, pepper, garlic powder and cayenne.
Step 3 – Divide macaroni mixture between prepared dishes, and smooth tops with a spoon. Transfer to oven and bake 10 minutes. Top each portion with crushed crackers. Return to oven and bake until edges are bubbly, about 5 minutes. Serve immediately.

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Serves: 4
Total time: 25 minutes

Ingredients
1 (8 ounce) package linguine pasta
½ cup butter
¼ cup olive oil
1 clove garlic, crushed
1 cup sliced mushrooms
1 pound crawfish tails
½ cup chopped green onions
1 cup half-and-half cream
⅓ cup grated Parmesan cheese
¼ cup chopped fresh parsley
salt and pepper to taste

Directions
Step 1 – Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
Step 2 – Melt butter with olive oil in a large skillet over medium heat. Sauté garlic and mushrooms until tender.
Step 3 – Stir in crawfish and green onions; reduce heat to low and cook 5 minutes.
Step 4 – Stir in half and half, Parmesan cheese, and parsley. Simmer for 5 minutes.
Step 5 – Season with salt and pepper and serve over hot linguine.

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Serves: 4
Total time: 45 minutes

Ingredients
1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
⅛ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce
salt and pepper to taste

Directions
Step 1 – In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps.
Step 2 – Cook the roux for 5 minutes. Do not brown.
Step 3 – Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent.
Step 4 – Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper.
Step 5 – Reduce heat, and simmer for 10 minutes.

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Serves: 15
Total time: 30 minutes

Ingredients
12 ounces frozen peeled crawfish tails, thawed
¼ cup butter
2 cloves garlic, chopped
1 tablespoon crab boil seasoning
1 teaspoon salt
1 tablespoon Old Bay Seasoning
1 ½ (8 ounce) packages cream cheese

Directions
Step 1 – Place the crawfish tails into a food processor and pulse until roughly chopped. Set aside.
Step 2 – Melt the butter in a large skillet over medium heat. Add the crawfish tails, garlic, crab boil, salt and Old Bay seasoning.
Step 3 – Cook and stir until garlic is toasted.
Step 4 – Remove from the heat and stir in the cream cheese until it has melted. Serve the dip warm or refrigerate and serve chilled.

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Serves: 5
Total time: 35 minutes

Ingredients
15 large white mushrooms,
1 cup cooked crab (or lobster) meat
1/2 cup Panko breadcrumbs, divided
1/3 cup freshly grated Parmesan cheese
1/3 cup whole egg mayonnaise
1/3 cup spreadable cream cheese, softened
1/3 cup chopped green onions
2 large cloves garlic, minced
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 tablespoon olive oil

Directions
Step 1 – Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.
Step 2 – Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.
Step 3 – Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.
Step 4 – In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
Step 5 – Stuff each mushroom cap generously with the crab dip (about 1 – 1 /2 tablespoons per mushroom).
Step 6 – Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
Step 7 – Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops. Serve immediately.

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Serves: 6
Total time: 25 minutes

Ingredients
5 ounces crab meat
4 ounces cream cheese softened
1 green onion finely sliced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce optional
½ teaspoon garlic powder
18 wonton wrappers
oil for frying

Directions
Step 1 – Preheat 1 inch of oil to 325°F over medium heat.
Step 2 – In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
Step 3 – Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
Step 4 – To deep fry: Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
To oven bake: Preheat oven to 425°F. Line a baking pan with parchment paper. Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.
To air fry: Preheat the air fryer to 370°F. Assemble wontons as above and generously spray each with cooking spray. Bake 7-9 minutes or until golden and crisp.

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Serves: 4
Total time: 30 minutes

Ingredients
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced onion
1 tablespoon butter
¾ cup mayonnaise, divided
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
1 egg, lightly beaten
¼ teaspoon pepper
½ teaspoon Old Bay seasoning
1 lb. crabmeat
¼ cup grated Parmesan cheese

Directions
Step 1 – Preheat oven to 400°F. Spray 4 (8-ounce) ramekins or one (1-quart) casserole dish with cooking spray and set aside.
Step 2 – Sauté the bell pepper and onion in butter to soften. Cool before mixing.
Step 3 – In a large bowl, whisk together ½ cup of the mayonnaise, Dijon mustard, Worcestershire sauce, egg, pepper and Old Bay seasoning. Stir in the cooled vegetables. Add the crab and gently fold to mix, being careful not to break up the crab.
Step 4 – Divide the mixture among the 4 prepared dishes. Use the remaining ¼ cup of mayonnaise to spread about 1 tablespoon on top of each dish. Sprinkle with Parmesan cheese.
Step 5 – Bake for about 20 minutes, or until browned and bubbly.

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Serves: 10
Total time: 25 minutes

Ingredients
8 ounce cream cheese softened
1/4 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese grated
1 teaspoon garlic powder
1/2 teaspoon paprika
1 Tablespoon Worcestershire Sauce
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lump crab meat

Directions
Step 1 – Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.
Step 2 – Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a slice baguette or tortilla chips.

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Serves: 4
Total time: 55 minutes

Ingredients
3 tbsp. butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. Old Bay seasoning
2 cloves garlic, minced
2 tbsp. tomato paste
3 tbsp. flour
4 c. fish stock (or low-sodium vegetable broth)
1 c. dry white wine
1 bay leaf
1/2 c. heavy cream
1 lb. lump crab meat
Freshly chopped parsley, for garnish

Directions
Step 1 – In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
Step 2 – Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
Step 3 – Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
Step 4 – Divide among bowls and garnish with remaining crab meat and parsley before serving.

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Serving Size:  4
Total Time: 45 minutes

Ingredients
4 Alligator Filets
6 mini sweet red peppers
1/3 cup mayonnaise
1 stalk celery (chopped)
2 tsp. whole grain mustard
2 Tbsp. garlic (minced)
1 Tbsp. capers
5 dill pickle slices (+ more for topping)
1 cup panko
3 Tbsp. Cajun spices
1 white onion (small)
4 quail eggs
3 eggs
1 cup flour
1/4 cup oil (for frying)
1 cup cabbage (shredded for topping)
Slider buns (for serving)
Salt and pepper to taste

Directions
Step 1 – Arrange the red peppers on a foil lined baking sheet. Broil on high, flipping occasionally, until the peppers are blackened and puffy – about 5-10 minutes.
Step 2 – Remove the peppers from the oven and use tongs to remove the blackened skin. If cooked through, the skin should peel off easily. (If not, continue to broil.) Cut off the tops and squeeze out the seeds.
Step 3 – Place the peppers into a food processor with the mayonnaise, whole grain mustard, celery, capers, pickle slices, and minced garlic. Season with salt and pepper. Blend until mostly smooth, leaving chunks as desired. Chill until ready to serve.
Step 4 – Pour one tablespoon of oil in a hot skillet over medium heat. Add the chopped onions and cook until browned and caramelized, stirring occasionally for about 15 minutes.
Step 5 – In a small bowl, whisk together three regular eggs. Have flour seasoned with salt and pepper in a separate bowl. In another bowl, stir together the panko and Cajun seasonings. Pat the alligator sirloin dry, then dip into the flour until covered, then the eggs. Let the excess eggs drip off then place into the panko. Flip until completely covered. Let rest in the panko until ready to cook.
Step 6 – Preheat the oil over medium high heat in a large skillet. Place the breaded sirloins into the hot oil. Cook on each side until golden brown – about 4-5 minutes per side, until cooked to 160-165 F.
Step 7 – While the alligator cooks, toast the slider buns. Assemble the cooked alligator on the slider buns with shredded cabbage, remoulade, caramelized onions, and pickles, as desired. Use a toothpick to help keep it all together. Serve hot – enjoy!

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Serves: 8
Total time: 1 hour

Ingredients
2 pounds alligator meat, cut into bite-size pieces
2 tablespoons vinegar
Salt and pepper to taste
Oil for frying
¼ cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic powder
½ teaspoon cayenne pepper
2 teaspoons black pepper
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 table spoon brown mustard
1 tablespoon red wine vinegar

Optional Dipping Sauce:
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 tablespoon brown mustard
1 tablespoon red wine vinegar

Directions
Step 1 – Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10
minutes.
Step 2 – Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
Step 3 – Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze
off excess liquid from meat and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off
excess flour and set on a plate. Repeat with remaining meat.
Step 4 – When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3
minutes. Remove to paper towels and serve hot.
Step 5 – To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard and red
wine vinegar

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Serving Size: 6 (2 patties per person)
Total Time: 20 min

Ingredients

1 lb. frozen Nature’s Best Crawfish, thawed and chopped
½ cup breadcrumbs
⅓ cup mayonnaise
½ cup sliced onion
¼ cup fresh parsley, chopped
2 tbsp. olive oil

Directions
1. Combine all ingredients in a bowl (except oil)
2. Heat olive oil in a large nonstick skillet, medium heat
3. Add ⅓ cup of mixture into the skillet for each patty
4. Use a spatula to carefully turn patties over
5. Cook 4 to 5 minutes on each side, or until golden brown
6. Once patties are firm, remove and place them on a plate lined with paper towels to absorb extra oil
7. Optional: Serve patties with cocktail sauce or a mayonnaise and pesto sauce (½ cup mayonnaise, 2 tbsp. pesto sauce)

Chef Dave’s Tip: Save money by using a blender (or food processor) to make your own breadcrumbs.
Serves: 4
Total time: 40 mins

Ingredients
1-pound frozen alligator sirloin, thawed
2 teaspoons olive oil
2 tablespoons Code 3 Spices Sea Dog Rub
1 teaspoon garlic powder

Comeback Sauce
½ cup mayonnaise
2 tablespoons ketchup
2 tablespoons chili sauce
1 teaspoon Worcestershire sauce
1 teaspoon Code 3 Spices Sea Dog rub
¼ teaspoon kosher salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon lemon juice
A couple of dashes of hot sauce

Directions
Step 1 – Rinse the alligator and pat it dry. Cut it into 12-14 equal-sized pieces.
Step 2 – Rub with olive oil, Sea Dog Rub (or your favorite Cajun seasoning) and garlic powder. Let rest at room temperature for 30 minutes. Heat the grill to high.
Step 3 – While it’s resting, combine the ingredients for the Comeback Sauce. Add as much hot sauce as you like for your taste.
Step 4 – Skewer the meat, and gill for 5 minutes per side
Step 5 – Serve with the sauce