I absolutely adore seafood. I need more receipes for fried oysters, soft shell crabs or seafood salad?

Answer 1

CRAB CAKES

Ingredients:
1/4lb Butter
2 Red onions, finely minced
1 Tbsp Pureed garlic
4 Ribs celery, finely minced
2 Tbsp. Roasted Red Bell Pepper, diced
8 Whole eggs, beaten
8 Tbsp. Mayonnaise
1/2 Loaf of old white bread, crusts removed and cubed
4 lbs Lump crabmeat
1/2 Cup Unseasoned breadcrumbs
1 Bunch fresh parsley, finely chopped
3 tsp Dry mustard
1 Tbsp. Old Bay Seasoning
1 Tbsp. Crushed Cayenne
Juice of one lemon



Sauté onions, celery and garlic in butter until soft; remove from heat and allow to cool. Mix all remaining ingredients with the sautéed mixture, in a large bowl. Make into approximately 3-inch diameter patties. Preheat a heavy skillet with medium heat. Add 2 to 3 tablespoons of vegetable oil to skillet just prior to frying patties. Dust crab patties lightly in flour shaking off all excess flour. Carefully place in skillet and fry until golden brown. Turn over and fry other side to golden brown. May serve with a tartar sauce or remoulade sauce.

Answer 2

In New Orleans they sell fired oyster Po'Boys like a sub really good

Try making a nice green tossed salad and add king crab legs (artificial crab legs work too) with a nice Italian dressing. Nice lunch'


In Baltimore they lightly bread & fry soft shell crabs. Usually served with crackers and mustard.

Answer 3

Fried oysters? Yes. Crab? Heck. Why not? Raw Oysters? Don't know. Never had one raw, though I hear there's nothing slipperier.

Answer 4

How about Talapia, NOT FRIED????
Preheat oven to 325.
Make Zataran's French Market Riceabout 3/4 done.
Place in 9X13 cake pan evenly.
Place 3 Talapia fillets in.
Lightly coat everything with garlic powder, onion powder, and lemon pepper.
Place in oven for 30-35 minutes. Pull out and enjoy.
I got my brother's g/f to eat fish and she hates fish. She even came back for seconds.

Answer 5

Salad recipe: cube imitation crab meat, onion, salad shrimp then add some italian dressing and let it sit for an hour or so. you will love it. I made this up. its great.

Answer 6

I MAKE A SEAFOOD SALAD WITH CHOPPED SHRIMP, CRAB, CELERY, RED, YELLOW, AND ORANGE CHOPPED PEPPER, MAYONAISE AND BAY SEASONING.
SOMETIMES I JUST EAT IT ON A BED OF LETTUCE, OTHER TIMES I HAVE IT IN A CRUSTY ROLL.
ALSO:

SWEET AND SPICY SHRIMP ON RICE

1 LB. SHELLED DEVEINED LARGE SHRIMP
1/2 CUP OLIVE OIL
1/4 CUP HONEY
2 TBLS. LEMON JUICE FROM
2 TBLS. CAJUN SEASONING
PINCH OF CAYENNE

YOU CAN ADJUST SEASONING TO TASTE. ADD
1/4 CUP CHOPPED PARSLEY

MIX INGREDIENTS TOGETHER.
PLACE SHRIMP IN A BAKING DISH.
POUR MIXTURE OVER SHRIMP (LET SET COVERED IN REFRIGERATOR 1 HOUR).
MEANWHILE COOK RICE
BAKE SHRIMP AT 350F UNTIL SHRIMP IS PINK (ABOUT 10 MINUTES).
PLATE RICE AND SPOON SHRIMP WITH SAUCE OVER RICE. SERVE WITH CRUSTY BREAD TO SOAK UP SAUCE.