Seafood Charcuterie Board

i will be sharing how to make the three biggest hits for this board: fried crab claws, boil shrimp, and crab stuffed JALAPENOS

Fried Crab Claws
 

Ingredients

Vegetable oil, for frying(350°)

1/2 cup milk( can use coconut or lactaid milk)

1 1/2 tablespoons Zatarain's® Creole Mustard Squeeze Bottle

Juice of 1/2 lemon

1 1/2 pounds Crab Claws 

3/4 cups Zatarain's® Crispy Cajun Fish Fry  

Ground black pepper

Hot Sauce

Instructions 

1.) Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-

 2.) Mix milk, Creole Mustard and lemon juice in shallow dish.

3.) Place Fish Fry, black pepper, and Cajun Seasoning in a bowl

4.) Dip crab claws in the wet mix and then the dry mix. Once covered in mix place in Fryer

5.) Fry until golden brown. Drain on paper towels. Sprinkle with hot sauce, if desired

   Cajun Crab Stuffed Jalapenos

Ingredients

4 ounces cream cheese, softened

1/2 teaspoon Cajun or Creole seasoning

1/4 teaspoon garlic powder

3/4 cup shredded cheddar cheese

3 slices bacon, cooked and crumbled( can use turkey bacon)

2 green onions, sliced

8 ounces fresh crab meat, *I use lump crab meat

10 large jalapenos

Instructions. 

1. Preheat oven to 375 degrees F.

Line a rimmed baking sheet with parchment paper or aluminum foil.

2. In a medium bowl, stir together cream cheese, Cajun seasoning, garlic powder, and cheddar cheese.

3. Add bacon, green onions, and crab and gently stir in.

4. Cut each jalapeno in half. Scoop out the seeds and white membrane.

5. Stuff jalapenos with cream cheese mixture and place on prepared baking sheet.

6. Bake for 20 to 25 minutes.

Boil Shrimp

Ingredients

2 pounds shrimp , still in shell

1 lemon

3 bay leaves

2 tbsp salt

1 tbsp coarse ground black pepper

Instructions

1.)Fill a large pot with water. Add all other seasonings.

3.) Once you deshell and devein the shrimp, keep the shells and place in the boiling water.

2. Bring water to a rolling boil and let it boil for 5 minutes.

4.)Drop shrimp in the boiling water.

5.) Once the shrimp turns pink and floats to the top it is cooked and ready to be removed from the pot.

6.) Use a metal strainer to remove the floating shrimp and transfer to a bowl of ice water

7.)Once all the shrimp is cooked and removed from the water, you can serve them hot, or chill them to serve cold.

Slow-Cooker Spiked Apple Cider

INGREDIENTS

1 gallon fresh apple cider or unfiltered apple juice

1 medium orange

1 green apple

1 teaspoon of brown sugar

5 (3-inch) cinnamon sticks

1 tablespoon whole cloves

5 star anise pods, if you do not have that you can by the extract version

1 1/2 cups bourbon, brandy, or dark rum

Instructions

1. Pour the cider or juice into a 5-quart or larger slow cooker. Cut the orange and apple into 1/4-inch-thick rounds and add to the slow cooker.

2. Add 5 cinnamon sticks, 1 tablespoon whole cloves, 5 star anise pods, and 1 teaspoon of brown sugar. To make it easier to serve, place the cloves and star anise pods in a tea ball first, or place in a double layer of cheesecloth or coffee filter, gather it up into a sachet, and tie closed with kitchen twine.

3. Cover and cook until the flavors blend, about 4 hours on LOW. Add the bourbon, brandy, or rum and stir to combine. Let sit for 10 minutes for the flavors to blend. Keep warm and serve in mugs garnished with orange slices.

CRANBERRY OLD FASHIONED

INGREDIENTS

3 ounces quality bourbon whiskey

1 ounce cranberry simple syrup*

3 shakes Angostura bitters

Garnish with orange peel, Fresh Cranberries, and rosemary

cranberry simple syrup

In a saucepan, bring 2 cups of water, 1 cup of sugar, and one cup of fresh cranberries to a boil. Once boiling, cook for 4-5 minutes. Strain with a fine mesh sieve. Cool before serving.

INSTRUCTIONS

In a serving glass with ice, stir together the bourbon, cranberry simple syrup, and bitters.

Garnish with orange peel, fresh cranberries, and rosemary.

Seafood Flatbread

Ingredients

Pkg. 2 Flatbread- I used Stonefire roasted garlic naan

Olive Oil 3Tbsps

Sundried Tomatoes

Red Bell Pepper or Green (roughly sliced)

Onion

Large Shrimp ( peel, devein,& sliced in half)

Crabmeat

Basil ( leaves torn)

Mozzarella Cheese

Parmesan Cheese

Lemon Juice

Black Pepper

DIRECTIONS

1) Grill or saute the chopped shrimp- you can season the shrimp how you like.

2)Place Flatbreads on baking sheet. Brush with olive oil and chopped garlic.

3) Sprinkle mozzarella cheese on the flat bread

4) Spread Crabmeat and chopped shrimp over flatbread.

5)Place sundried tomatoes,bell pepper,and onions over seafood.

6) Spread Cheese all over the the other ingredients

7) Place in oven at 430° for 15 minutes

8) When removing the Flatbreads drizzle with olive oil, lemon juice, and torn leaves of Basil over the FLATBREAD.

Crab Cakes

Ingredients

1 large egg

3 teaspoons mayonnaise

1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)

2 teaspoons dijon mustard

2 teaspoons worcestershire sauce

3 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)

1 teaspoon fresh lemon juice, plus more for serving

1/8 teaspoon salt

1/2-1 pound fresh lump crab meat*

2/3 cup panko bread crumbs

Instructions 

1. Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the panko bread crumbs. With a large spoon, very gently and carefully fold together. You do this so you do not break up with the meat

2. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

3. Preheat oven to 450°F (232°C). Place the crab cakes on parchment papers

4. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter.

5. Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm

   REMOULADE sauce

   This will help to add a little flavor to your crab cakes

   1/2 cup mayonnaise

   2 tablespoons Dijon mustard

   1 tablespoon freshly squeezed lemon juice

   1 tablespoon finely chopped flat-leaf parsley

   1 tablespoon Louisiana-style hot sauce

   1 teaspoon worcestershire sauce

   1 teaspoon mild paprika (if do not have that, use chilli powder)

   In a small bowl, mix together everything.

   Let sit for 1 hour for flavors to combine,

   then serve or cover and store in the refrigerator.

   *Something Extra*

   You can make your crab cakes, into crab cake sandwiches just toast some beard, add tomatoes, lettuce and WALA!! you have a crab cake sandwich

Chicken Pineapple Fried Rice

Ingredients

Marinade for chicken

Black pepper
Garlic powder
Onion powder
Mojo seasoning
Paprika
Soy sauce or Coco amino
Let it sit in fridge for about an hour to soak up flavor

Can use veggies of your choice frozen or fresh
(Zucchini, Carrots, Peas, Broccoli, whatever you have at home)

Choice of rice
( Jasmine rice, brown rice, etc)

Instructions

Cut up fresh garlic and sauté in a skillet.- I am obessed with using fresh garlic
Remove from skillet and add marinated chicken thighs

Once chicken is done remove from skillet and add in veggies of choice

While veggies cook chop up chicken

Add 1/2 can of pineapple chunks to cooking veggies.
Add chopped chicken and then the cooked rice.
Pour 1/4 cup pineapple juice into the pan with other ingredients.
Stir everything together and then serve

Sweet and Sour sauce

1/4 cup Ketchup
1 tsp Honey
1/2 cup Pineapple juice
1 tsp of brown sugar

Combine all ingredients and stir.
You can pour this over your dish or serve on the side.

Lemon Lavender Cookies

INGREDIENTS

Cookies
1 1/2 cups powdered sugar
1 cup unsalted butter, softened
1 tsp vanilla
1 tsp lemon zest
1 egg
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/2 - 1 tsp fresh lavender flower buds
Glaze
1 tsp fresh lavender buds
1/2 cup powdered sugar
1 Tbsp milk or( Coconut, Almond, or Lactaid)
1/2 tsp vanilla

Instructions

1. Mix powdered sugar, butter, vanilla, lemon zest and egg in a large mixing bowl.

2. Stir in flour, baking soda, cream of tartar and lavender until combined.

3. Place dough between 2 pieces of parchment paper and roll to about ¼" thickness then refrigerate for at least 1 hour.

4. Preheat oven to 375 degrees. Remove dough from refrigerator and place on floured surface. Cut into circles using a cookie cutter and place on a parchment lined cookie sheet.

5. Bake 7-8 minutes or until edges are slightly golden, remove from oven and cool completely on a rack.

6. Mix together powdered sugar, milk, vanilla and lavender.

7. Grab a spoon and drizzle the glaze on tops of cookies and return to the rack to set.

8. Enjoy!

Cornbread Dressing

CORNBREAD MIXTURE

1 cup self-rising cornmeal
3⁄4cup buttermilk
2 eggs
2 tablespoons vegetable oil

DRESSING

2 c. chopped celery
2 c. chopped onion
2 tbsp. sage
1 tbsp. poultry seasoning
½ c. butter or margarine
2 eggs, beaten
8 c. crumbled cornbread
4 c. bread crumbs (crumbs, not cubes)
1 c. cooked, finely chopped giblets”
2 qts. chicken broth (reserved from giblets)
salt, pepper, sugar to taste
Paprika

DIRECTION FOR CORNBREAD MIXTURE

Preheat oven to 350.
Combine all ingredients and mix well.
Pour batter into a greased shallow baking dish.
Bake for approximately 20 to 25 minutes.

REMOVE AND LET COOL!

DIRECTION FOR DRESSING

Melt butter in a heavy skillet. Add celery and onion.
Saute 5 minutes or until onions are clear.
Combine crumbled cornbread, bread crumbs, and giblets in a large mixing bowl.
Stir in broth, add celery, onions, sage, poultry seasoning.
Season with salt, pepper, and sugar if desired. Add eggs. Mix well.
Pour into a large baking dish, sprinkle with paprika “Cover and bake at 400 degrees for 35-40 minutes.
Remove cover during last 15 minutes of cook time to brown top.

Shrimp Tacos

Ingredients:

Shrimp

• 1 pound jumbo shrimp

• 2 small cloves garlic, minced

• 1/2 teaspoon salt

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon onion powder

• 4 tablespoons olive oil, separated

• 1 tablespoon unsalted butter

• 1-2 fresh limes

• 2 cups shredded green cabbage

• 1 large avocado

• Corn tortillas

Cilantro Lime Sauce

• 1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)

• 1-2 cloves garlic add to desired preference, minced

• 1/2 of a large bunch of cilantro

• 1/2 jalapeno (or 1 full jalapeno for a spicier dressing)

• 1/2 cup sour cream, I use fat-free( you can also use Greek yogurt)

• 1 teaspoon on black pepper

• 1 teaspoon garlic powder

Directions:

1. Shrimp

   1. Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).

   2. In a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.

   3. Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

   For the Cilantro Lime Sauce

   1. Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.

Teriyaki Salmon

Ingredients

• 3 Tbsp Teriyaki sauce

• 2 Tbsp Cocoa Amino

• 1 Tbsp white vinegar

• 1 Tbsp sesame oil

• 1/3 cup packed light brown sugar

• 2 large or 3 medium garlic cloves minced

• 2 tsp freshly grated ginger or 1/2 tsp ground ginger

Directions

1. Combine sauce ingredients and stir until brown sugar is dissolved.

2. Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes.

3. Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 12-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.

4. While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.

5. Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.

Green beans and Jasmine rice would go perfect with this. Along with a glass of Pinot Noir.

Basil Chicken Pesto

Ingredients

4 chicken breasts , boneless, skinless
1 tsp salt
1 tsp onion powder
1 tsp thyme
1 tsp black pepper
4 garlic cloves , minced
*1/2 cup basil pesto
2 tomatoes , sliced
8 oz fresh Mozzarella cheese , sliced
2 tablespoons fresh basil

Instructions

Preheat oven to 400 F.

Place chicken breasts in a medium size pan.

Sprinkle the chicken with seasonings. Top with minced garlic.
*If you have the time allow the seasonings to marinate into the chicken for 30 mins- 1 hour.

Spread basil pesto evenly over each chicken breast.

Add tomato slices on top.

Add thickly sliced fresh Mozzarella cheese on top.

 Bake at 400 F in the preheated oven for 20-30 minutes, depending on the thickness of your breasts.

When serving, top each chicken breast with fresh chopped basil, and a fresh slice of tomato.  Pour the juices from the bottom of the pan over quinoa or Jasmine rice.

*If you have a nut allergy here is another a nut free pesto recipe.

Ingredients

• 1 cup fresh basil 

• 3/4 cup extra-virgin olive oil (can use grape seed oil as well)

• 1/2 cup grated pecorino romano, parmesan, and asiago cheese 

• 1/4 cup roasted salted sunflower seeds

Instructions

1. Combine the ingredients in a food processor and pulse until smooth. Store in the refrigerator for up to a week or the freezer for up to 6 months.