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    You are in: Home / Cookbooks / Seafood
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    142 recipes in

    Seafood

    Our favourite seafood dishes, some ours, some other 'zaarites, some tried, some hoping to try soon. All good!!
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    This recipe is from "Sea Choice" oysters. It is an 8 oz container holding 6 large oysters. Number may vary according to size. The original recipe said 1 tsp olive oil in each muffin tin - I just sprayed lightly with Canola oil. I say 2 servings but if you have someone with a large appetite you may have to double the recipe. You may serve this as a first course then it would serve 3-6

    Recipe #426688

    This is so easy - I used Thai Kitchen red curyy paste and flaked articicial crab. Use your own favorites. If you want more sauce just add more chicken stock and curry paste. This recipe is only medium hot but for some this will be HOT. Adjust your curry to your liking - start off with 2 tsp and keep adding.. Serve over rice or noodles. If you make more sauce thicken witn 1 tbsp of corn starch.

    Recipe #416769

    This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.

    Recipe #413338

    Adapted from Simply THAI Cooking. A quick weeknight favorite. Served with rice, makes a complete meal. You can sub sliced chicken for the shrimp if desired. (edit 4/27 to clarify pepper type)

    Recipe #333160

    From GULLAH HOME COOKING, THE DAUFUSKIE WAY. I like doing rice different sometimes, be it with vegetables or meat. This is one of those ways.

    Recipe #318981

    Enjoy a classic Spanish tapas dish with this simple recipe for gloriously garlicky prawns.

    Recipe #238104

    For a low-salt, low-fat diet, coat pan with nonstick spray rather than using butter and use low-sodium bouillon powder, skim evaporated milk and skim milk. Please don't substitute canned for frozen peas; they taste awful in this. Cooking time also includes final 10 minutes off flame.

    Recipe #237279

    Everyone looks forward to lunch. The energy supplied by the food prevents the mid-afternoon droops. And, the mental and social break revives the enthusiam for the rest of the day's activities. Lunch can also provide some fun for the chef. This is the time to improvise with leftovers stowed in the 'fridge, with glorious salad ingredients, and with all kinds of quick and packaged breads. This colorful Chilled Shrimp and Fruit Curry could also be a refreshing supper entree on a hot summer day. Serve it with toasted French bread if you don't feel like baking. Serve with a crisp chocolate wafer or vanilla cookie with coffee ice cream and a splash of Kahlua for dessert.

    Recipe #231421

    This recipe comes from Tangier Island, in Southern Maryland/Virginia, a serene little island at the mouth of the Chesapeake Bay, actually part of Virginia. When you arrive on the dock at Tangier, you are received on the dock to wonder about this fishing/crabing/oystering town. Along the walkways, and small streets, women type out their recipes, handed down from generation to generation and place them on a plywood board in plastic bags. I picked this recipe in a little packet, wrapped carefully in plastic wrap, typed on an old typewriter and have loved this little recipe ever since. The cost for these simple 6 hand-typed recipes were $1.00 and was self serve. This recipe is a part of a culture that has stood the test of time, and the folks that live within this island remain steadfast in tradition. Basically, Tangier Island represents what should be a prosperous, but simple way of living, bringing oysters and crabs to the people of Maryland and Virginia. This recipe speaks of this island when life took a breath and enjoyed the riches, and bountiful crustations of our beautiful Chesapeake Bay. When I prepare this recipe, I will always be reminded of this wonderful place and a wonderful time. Serve on crackers, or crusty warmed bread. *Note* this recipe is not a *dip*. As a previous reviewer noted, this compares more to baked crab, a la Maryland. In Maryland we serve baked crab/crab cake sometimes on bread/crackers. I hope you enjoy this simple but historical taste of Maryland, and if not, then send it over here to Longmeadow Farm...we will be glad to devour it with gusto!! Really, enjoy.

    Recipe #222431

    I've made this a few times now and it's always quick and surprisingly satisfying for a reduced-fat entree. I keep frozen cooked shrimp on hand as a staple for a last-minute but gourmet dinner. They defrost in a matter of minutes, so I don't take them out of my freezer until I'm ready to start cooking. I put the shrimp in a colander, run tepid water over them for a minute or so, and after they sit about five minutes, I can pull the tail shell off, and they're ready to heat up! Serve over pasta or rice.

    Recipe #209237

    I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now.

    Recipe #207235

    An Australian cup is 250ml and a tablespoon is 20ml.

    Recipe #203767

    1 Reviews |  By Derf

    Lovely crunch on both fish and shrimp, delicious!

    Recipe #191724

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

    Recipe #169873

    An easy meal for family or company. I usually serve over rice.

    Recipe #162187

    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

    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 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

    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

    Mussels are so tasty that they require very little embellishment. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. It is important not to boil the mussels too much or they will become tough. Add a splash of cream at the last moment for extra luxury. From "Gourmet Ireland" by Paul and Jeanne Rankin.

    Recipe #138752

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