What is your favorite seafood recipe?

Answer 1

Texas Blue Crab Salad

Serving Size : 8

Ingredients:

2 ounces canola oil
6 cloves garlic -- minced
2 each shallots -- minced
1 pounds crab, clawmeat -- picked
1/2 cup sour cream
2 ounces boursin cheese
1 1/2 teaspoons green tabasco
1/4 teaspoon worcestershire sauce
1 tablespoons cilantro -- chopped
2 tablespoons chives -- chopped
2 each lime -- juiced
1 teaspoon salt
cayenne pepper to taste
Procedure:

1.In a medium saute pan, saute garlic and shallots in canola oil until translucent. Remove from heat and cool.

2. In a medium size bowl, whip together sour cream and Boursin cheese. When mixture becomes smooth, season with Tabasco, Worcestershire, cilantro and chives.

3. Finish with lime juice, salt and cayenne pepper to taste.

4. Mix in crabmeat, garlic and shallots being careful not to break up the crab meat too fine.

5. Place crab salad on a piece of lavosh and serve as hors d'oeuvre.

Answer 2

CLAM SOUP
(Zuppa DiVongoli)

12 littleneck or cherrystone clams, in shells
2 tablespoons olive oil
½ cup water
1 clove garlic
1 can (20 oz.)tomatoes
1 teaspoon minced parsley
Salt, pepper
2 slices toast

Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with½ cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use.

Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately. Serves 2. Or, this soup may be used as an antipasto. Cut toast into points, and spoon soup over them. Serves 4.

Delicious!

Answer 3

Any seafood with pasta!

Answer 4

I seafood, I eat it!

Answer 5

my husband does a brunch dish with a toasted english muffin on the bottom, a crab cake on top, a fried egg on top of that, topped with bearnaise sauce.

it'll clog your arteries, but you'll die happy ;)