1/3 cup mayonnaise
1 tablespoon finely chopped flat leaf parsley
1 tablespoon chopped chives
2 tablespoons finely chopped shallots
1 teaspoon dijon mustard
Salt and pepper to taste
2 tablespoons fresh lemon juice
Mix all together.
Place 2 to 4 6oz portions of fish in lightly oiled baking dish and spoon mixture over top of each. Bake in preheated 400 degree oven for 15 minutes then broil for about 1 minute.
Super moist and wife says best she’s ever eaten and could eat every day. I agree it was best I’ve had.
Geoduck Fritters
Geoduck Fritters
3 eggs
1 cup flour
3 tbsp corn meal
1 tsp baking powder
2 tbsp minced onion
2 tbsp minced parsley
2 tbsp melted butter
1 ½ cup chopped or ground geoduck meat
Beat the eggs until light and lemon colored. Stir in the rest of the ingredients except the clams and mix until lumps are gone. Thin out with a little water or clam juice until a pancake type consistency. Mix in the geoduck and let rest for about 10 minutes.
Melt a couple tbsp of butter and oil (oil will prevent burning) in large skillet. Drop the batter by spoonfuls into hot butter making small pancakes and fry on each side until golden brown. Finish with salt. Can serve plain or with tarter, cocktail sauce, or lemon wedges.
Crab Cakes - Brenda O
For making 4 large crab cakes.
Take about 1 1/2 cups of Dungeness crab
1 egg
1 rounded TBSP mayo
Old Bay to taste
2 tbsp finely diced Red bell pepper
2 tbsp finely diced Onion
1 minced garlic clove
Panko bread crumbs
So first chop your bell pepper, onion, and garlic, and saute in a little Olive Oil, until soft, this will take just a couple minutes, keeps stirring so it doesn’t burn, then set aside to cool.
In a bowl, crack the egg, add mayo, and old bay and whisk until smooth. Add crab, and cooled onion/pepper mix, and about 1/3 cup of panko bread crumbs, Mix until blended, do not over stir if you want to keep the crab in larger chunks (do break up whole leg pieces in half).
Fill a bowl with panko bread crumbs.
Form into cakes, and do not over work them. They should still be pretty moist. Then gently drop into the panko and cover all sides with panko, then place on a sheet tray with wax paper or parchment. Place in freezer about 20 minutes or fridge for at least 30 to allow it to set up. If you don’t do this step, the cakes will fall apart when cooking. Cook on Medium/medium high until golden on one side. I use olive oil to shallow fry them, flip and cook on second side and then serve.
I like to serve with Sriracha mayo. 1/2 cup mayo and a tsp of Sriracha, mix in and I put a schmere on a plate and place the cake on top. This mix has a hint of heat, but not spicy. If you like spice, add more sriracha.
You can also freeze them. I like to freeze them after I cook them, they reheat nicely in an air fryer or even pan fry. I have frozen them uncooked, but the panko doesn’t get as crispy.
Shrimp Burgers - Diana P.
WHY THIS RECIPE WORKS
To capture the flavor of South Carolina’s famous shrimp burgers, we keep things simple to let the sweetness of the shrimp shine. We found that finely grinding a portion of the shrimp in a food processor yielded a sticky paste that—with a little help from some mayonnaise—effectively bound the rest of the chopped shrimp without the need for eggs or a bready binder. We keep the seasonings light, using just salt, pepper, and cayenne and folding chopped scallions into the mix for a jolt of freshness. To mimic the crunchy exterior of deep-fried shrimp burgers, we first grind panko to a fine powder before coating the burgers and sautéing them to a golden brown. We top the burgers with a rich, tangy five-ingredient tartar sauce
INGREDIENTS
TARTAR SAUCE
¾ cup mayonnaise
3 tablespoons finely chopped dill pickles plus 1 teaspoon brine
1 small shallot, minced
1 tablespoon capers, rinsed and chopped fine
¼ teaspoon pepper
BURGERS
1 cup panko bread crumbs
1 ¼ pounds peeled and deveined large shrimp (26 to 30 per pound), tails removed
2 tablespoons mayonnaise
¼ teaspoon pepper
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
3 scallions, chopped fine
3 tablespoons vegetable oil
4 hamburger buns
4 leaves Bibb lettuce
INSTRUCTIONS
FOR THE TARTAR SAUCE: Combine all ingredients in bowl and refrigerate until needed.
FOR THE BURGERS: Pulse panko in food processor until finely ground, about 15 pulses; transfer to shallow dish. Place one-third of shrimp (1 cup), mayonnaise, pepper, salt, and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining two-thirds of shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in scallions.
Divide shrimp mixture into four 3/4-inch-thick patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in panko, pressing lightly to adhere, and transfer to plate.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel–lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops. Serve.
Pan Fried Fish, (this recipes keeps the fish super moist) - Brenda O
Perfect fish Recipe – works for any firmer/thick piece of fish.
Preheat oven to 400
1 inch thick or thicker firm fish (halibut, cod, salmon, mahi)
Olive oil
Old bay or lemon pepper
Cut fish into serving size pieces
Remove skin (can leave for salmon if you like it), rub with oil, liberally sprinkle on seasoning
On your stove, heat cast iron or stainless pan to med-high. Once hot, put the fish in face down (the side you want to present on the plate goes down) Cook for 3 or 4 minutes until it forms a crust and releases from the pan (the fish will be about ¼ cooked) Flip the fish and put the pan in the oven for 10 minutes. (if you have larger pieces or thicker than an inch or so, add 5 minutes to the oven time)
Salmon Bagel Bake (good use for leftover salmon) - Brenda O
6 eggs
1 and ½ cans reduced sodium chicken broth
¼ cup thinly sliced green onion
2 cloves garlic, minced
2 TBSP snipped fresh dill weed, or 1 tsp. Dried
4 onion bagels, split, or 10 mini bagels
1 7 ½ oz can red salmon, drained, skin and bones removed, broken into chunks or use leftover cooked salmon.
4 oz Havarti or Monterey Jack cheese, shredded (1 cup)
Preheat oven to 350. In a medium bowl beat together eggs and broth. Stir in green onion, garlic, dill weed, and salt and pepper to taste. Set aside. Cut the split bagels into two or three pieces.
In a greased 2 quart baking dish, place bagel bottom pieces cut side up. Spoon salmon and cheese onto bottoms. Pour about ½ the egg mixture over. Arrange bagel top pieces on the stack cut side down. Pour the rest of the egg mixture over the tops.
Bake uncovered for 35 - 40 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving.
Crab Stuffed Chicken Breasts - Brenda O.
4 oz cream cheese, room temp
2 TBSP minced onion
1 Tsp minced garlic
1 TBSP fresh parsley & 1 Tsp fresh dill (or 2 TBSP fresh basil) minced
1/8 Tsp lemon pepper
4-6 oz crab meat
4 boneless chicken breast halves
salad dressing of choice
bread crumbs
2 TBSP butter
2 TBSP vegetable oil
Combine first six/seven ingredients in medium bowl. (can be prepared 2 hours ahead, chill & cover)
Using small sharp knife, cut horizontally through the center of each breast, creating a pocket. Fill each pocket with ¼ of the stuffing. Dip each breast into salad dressing, then bread crumbs, cover completely with crumbs.
Melt butter and oil in large skillet over medium heat. Add chicken breasts to skillet and cook until golden brown and cooked through. About 10 minutes per side.
Salmon With Pineapple Salsa
SALMON WITH PINEAPPLE SALSA – Brenda Oberto
1 ½ cups diced fresh pineapple
or drained can unsweetened chunks
¼ cup minced red bell pepper
¼ cup minced green bell pepper
¼ cup minced red onion
¼ cup chopped cilantro
1 TBSP fresh lime juice
2 tsp minced seeded Jalapeño pepper
¼ tsp grated lime peel
Combine all ingredients and season to taste with salt
Salmon -
4 6-8 oz ¾ inch thick salmon steaks
I tsp low sodium soy sauce
Preheat broiler, brush with soy sauce and place on broiler pan. Broil until salmon is just opaque in the center about 3 minutes each side. Serve the salmon on the plate with salsa on the side
Salmon Spread - Brenda O
1 - 6 oz smoked salmon
1 ½ pkg cream cheese
1 clove minced garlic or onion
1 tsp horseradish sauce
white pepper to taste
chopped celery (1/2 - 1 stock)
a squeeze of lemon juice
Mix well, can roll into ball and cover with chopped pecans and parsley or serve in bowl.
Hot Crab Dip - Brenda O
2 PKGs cream cheese
2 cans crab meat drained (or 1 ½ cups fresh crab - much better)
1 clove garlic minced
½ cup mayonnaise
2 tsp yellow mustard
¼ cup sherry
1 TBSP minced onion (can use dry - but rehydrate and drain first)
Seasoned salt, white pepper, and a little cayenne pepper (to taste)
Combine, heat and mix. Serve hot with breadsticks, also good cold with veggie sticks.