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    Displaying up to 20 pages of results. To see all results, or register.

    The crab cakes can be served with a multitude of different accompaniments. They serve them at Ciera with spring greens and a Chipotle Remoulade. They suggest serving them with baby greens tossed in a light citrus based vinaigrette. The greens and the vinaigrette will be a light and refreshing on the palate, paring well with the rich crab cakes. Prep time includes chilling time

    Recipe #470703

    Halibut from the clear, icy waters off the coast of Alaska is prized for its delicate flavor, snow-white color and firm texture.

    Recipe #469357

    Easily recognized by its large pieces of white meat, brilliantly edged in red, elegant Alaska king crab is prized for its delicate flavor, tender texture and convenience. It is an excellent source of high-quality protein, while low in fat and calories.

    Recipe #469356

    3 Reviews |  By TesB

    from America's Test Kitchen TV show. Their note: The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.

    Recipe #466838

    You can be creative and use whatever flavor of potato chips you like, plain, sour cream and onion, salt and vinegar, spicy etc,if using plain flavor I suggest to add some spices, make certain to use a good brand of potato chips --- plan ahead the fish must be refrigerated in the dressing for 1 hour before breading --- I made this using tilapia fillets about 3/4-inch thick and found that 12 minutes was just enough time, cooking times will of coarse vary depending on the size of your fish, I also made this using basa fillets, any meaty fish fillets will work fine for this --- you will love this!

    Recipe #348974

    This is a simple yet delicious shrimp dish, serve it alone with a crusty French baguette bread to dip in the sauce and a side salad, or serve it over cooked fettuccine or rice --- make certain to completely dry the shrimp with paper towels before using in the recipe, feel free to add in a pinch of your favorite dried herbs and omit the fresh parsley --- servings will yield 3-4 but may easily be increased.

    Recipe #349087

    This is not a marinade it is used to baste while grilling and works well with all fish, I have used it on salmon and halibut with great results... this is very good!

    Recipe #367436

    A great lower fat alternative to fried fish, use you choice of fish for this --- all spice amounts may be adjust to taste, depending on the size of your fish fillets you may have some breading left over just refrigerate to use for another time.

    Recipe #368384

    1 Reviews |  By JillAZ

    Another from "What's For Dinner?" This is a delicious fish dish. The bacon gives it a nice salty/smoky flavor. This is a quick and easy way to prepare fish. Good with a tossed salad and crusty bread.

    Recipe #127629

    Red Lobster fish, done Mardi Gras style!

    Recipe #466477

    This recipe couldn't be simpler. Toss shrimp with garlic, scallions and mushrooms, top with crumbs and bake. It's a perfect party dish because you can assemble it hours ahead. Jacques Pépin uses large shrimp here, but smaller shrimp can be substituted; reduce the cooking time by a few minutes.

    Recipe #466125

    From Uncle Bubba's Savannah Seafood

    Recipe #466144

    1 Reviews |  By Ackman

    Use in place of tartar sauce. Especially good with fried catfish or deep-fried green beans.

    Recipe #458602

    Serve with Recipe #458602

    Recipe #466159

    I got this recipe from a friend of mine - It's fantastic over rice. It's easy to make and fancy enough for company.

    Recipe #466306

    This recipe is from Ray's Boathouse in Seattle, WA. I've tried several crab cake recipes and this is my favorite by far. Note: prep time includes 1 hour chilling.

    Recipe #77897

    This is one recipe I NEVER want to lose! Prepared on Eyewitness News Midday by Dave Trombetta of the Bubba Gump Shrimp Co. so it's definitely OK to post & share. This is one of the most delicious Shrimp recipes. I love it because you get plenty of broth to sop up with your bread, and it's SO flavorful. Definitely Cajun, so not for people who don't like spicy food. Enjoy & please post reviews! Cooking time may vary, based on type of rice you choose to serve, so cooking time does not include rice cooking time. Preparation time assumes you have shrimp that has been peeled and deveined for you. Cooks very quickly! I made this recently and doubled it, but I found that the flavor was diluted. If anyone makes this and is able to successfully double/triple the recipe with the same amount of flavor, pls post in your comment/review. I personally would like to have MORE broth than what this makes just like you get at the restaurant. It is spicy!

    Recipe #200408

    From Cooking For 2 magazine. Submitted by someone named Susan Burkett of PA. Have not tried, putting here for safekeeping.

    Recipe #349953

    This is supposedly the recipe for this dish from Arnaud's Restaurant in New Orleans, given out by Arnaud himself. I have made this several times and it is delicious! Recipezaar does not recognize Creole mustard, but that is the recommended one to use, although Dijon is OK.

    Recipe #349469

    26 Reviews |  By Merlot

    This is a great little appetizer that can be made ahead of time and frozen. When guests arrive, just pop them in the microwave to reheat. Everyone loves them and they are so easy.

    Recipe #32076

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