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Seafood

Our favourite seafood dishes, some ours, some other 'zaarites, some tried, some hoping to try soon. All good!!
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1 Reviews |  By Dib's

This recipe is posted by request. Original recipe by J. Harry MacArthur. Easily doubled or tripled.

Recipe #48939

15 Reviews |  By ellie_

My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)

Recipe #161530

2 Reviews |  By Tebo

Oysters and mushrooms are a good combo. (But then oysters go with anything at anytime don't they?) This can be a "light" lunch or a dinner with rice and vegetables.

Recipe #12904

This recipe has taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make it a meal: try these crabcakes with some tangy tarter sauce and coleslaw. Note:To make bread crumbs tear crust from bread then tear into pieces & process in a food processer into coarse crumbs, one slice makes about 1/3 cup crumbs. The recipe is courtesy Eatingwell.com.

Recipe #143794

5 Reviews |  By Derf

The original recipe for this chili calls for "frozen haddock fillets" but I have used cod and it worked well. Any fairly firm white fish will do. (not sure where this came from, have had it for years on copied sheet, one of those type that are passed around an office; it is good and a nice change from the regular type of chili.)

Recipe #155617

Another tast BBQ recipe from Womans Day. This is so refreshing and tasty. I love it served with pilaf and grilled pitas. Prep time includes marinade time.

Recipe #57415

I got this from a Sargento Cook book a few years ago, I have altered it a lot to suit my picky eaters.

Recipe #59290

1 Reviews |  By Derf

These oysters are delicious!

Recipe #16214

Flavorful low-fat crab salad with fat free dressing, feta, cilantro. . .oh, so delicious and colorful!

Recipe #169873

I was brought up on seafood and this is not cheap to make but it is my favorite. I made it for a pot luck supper because there was going to be 3 chefs there. I got a big number one. The supper had to be all seafood.

Recipe #90224

2 Reviews |  By Sue Lau

Wonderful with chilled shrimp.

Recipe #119223

These tasty appetisers are made from bottled oysters in a béchamel sauce which are the filling for vol-au-vent pastry cases. Such appetisers were extremely popular in Australia, long before the many patés, cheeses and dips which are now so popular had even appeared on our culinary horizons. A tad old-fashioned perhaps, but still delicious. When I checked on Zaar there were very few similar recipes, so perhaps it was just here that they were so popular. This is another recipe I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often. What I love about the recipes in this book is that from whatever decade past they belong, they have been updated to suit C21st tastes. The 20 minutes cooling time is not included in the preparation and cooking times below. The proportions in the recipe are for 24 (38x12mm) vol-au-vent cases.

Recipe #138319

53 Reviews |  By Bergy

This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

Recipe #8899

43 Reviews |  By chia

So easy and delicious--and no extra fat.

Recipe #48303

One of my few luxuries. I love shrimp ANY way you fix it. I love SEAFOOD--period.

Recipe #23740

4 Reviews |  By GinnyP

I use the unused yolks crumbled for topping on a salad, or you can mix with mayo, celery seed, salt, and chives, etc., for a sandwich spread, like a tea sandwich. The time I posted is for using already cooked shrimp and already boiled eggs.

Recipe #77439

4 Reviews |  By Bergy

This is a reasonable (cost wise), tasty meal using up left over Mashed Potatoes. I like a bit more zip to the crab cakes so I served them with a sweet Chili sauce on the side. I only used 2 tbsp of lite Olive oil on the pan to fry them but if you want a crunchy outside to the patties coat them with Panko or Potato flakes or seasoned bread crumbs and use a bit more oil in the pan. These crab cakes could be made into small balls and served as an appetizer using a hot sauce as a dip. I just threw this recipe together from left overs but decided to post the recipe cause we did enjoy the recipe

Recipe #161160

5 Reviews |  By Kim127

Nice appetizer or snack.

Recipe #64921

5 Reviews |  By Derf

Delicious scallops in a low fat supper. Originally from Martha Stewart Living

Recipe #113956

2 Reviews |  By Derf

Refreshing Shrimp salad for a hot summer evening. Entry for RSC#7 Summer 2005.

Recipe #132008

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