Cheddar Bay Seafood Recipes

BAKED STUFFED SHRIMP

16 fresh jump shrimp
1/2 to 3/4 c. shredded crabmeat
2 c. Ritz cracker crumbs
1/2 c. butter
3 T. Parmesan cheese
1 tsp. fresh lemon juice
1/2 tsp. garlic salt

Shell the shrimp, leaving only the tails. Make a small slit in the center of each and stuff with crabmeat. Line the shrimp (tails up) in an oven-to-table baking dish.

In a saucepan, melt 1/2 c. butter; add the cracker crumbs; stir until moistened and crumbly. Add the Paremsan cheese, lemon juice and garlic last. Sprinkle all of the crumb mixture over the shrimp. Cover with foil; bake at 350-degrees for 20 minutes. Remove foil, and broil until shrimp is golden. Serve with the following dip.

Dip For Baked Stuffed Shrimp
1/2 c. butter
1T. Parmesan cheese
1/8 tsp. garlic powder

Divide butter equally among 4 individual ramekin serving dishes. Add the cheese and garlic powder in equal amonts. Then set in oven until butter melts. Stir well. Serve with lemon wedges.

     

BATTER-FRIED FISH

2 lbs. white fish
1 c. flour
2 tsp. baking powder
1 tsp. salt
1 egg
1/2 c. warm water
1 T. melted fat

Cut fish into serving pieces. Sift flour, baking powder and salt in a bowl. Drop egg in center. Add water and fat; mix well. Dry fish for 4 to 6 minutes. Heat shortening. Dip fish in batter and deep-fry. Drain on paper towels.

           

BROILED FISH

4 Orange Roughy fillets
6 T. butter, melted
1 T. flour
Paprika
Juice of 1 lemon
1 T. minced parsley
2 tsp. Worestershire sauce

Place fish on a broiler rack (sprayed with Pam). Brush tops of fish with 3 T. of the butter; dust with flour and sprinkle with Paprika. Broil 5 to 6-inches from heat for 5 mintues, until fish just begins to brown.

Combine juice, parsley, Worcestershire and remaining butter; pour over fish. Broil 5 minutes longer, or until fish flakes easily with fork.

               

CHINCOTEAGUE CRABCAKES

(Crabcakes are definitely among my top favorite seafoods! Especially the ones we get on Chinciteague Island, off the coast of Virginia. Theirs are really the best -- true Chesapeake Bay Crabcakes! I've had them at different restaurants there -- Bill's on Main Street, Pony Pines, The Chincoteague Inn, The Landmark Crab House and The Wagon Wheel. They're always great!)

3/4 c. mayonnaise
3 eggs
2-1/2 c. breadcrumbs
2 T. Old Bay Seasoning
1 T. dry mustard
1 T. chopped chives
1 tsp. dry basil
1 tsp. dry oregano
1/2 medium red pepper, chopped
1/2 onion, finely chopped
Butter
1 lb. lump crabmeat

Mix first 8 ingredients together until well-blended. Saute the pepper and onion in a little butter until soft; add to the mayonnaise mixture. Gently fold in crabmeat. Shape into 2-inch patties. Saute in butter overmedium-high until brown on both sides.

     

CHEESY FILLET OF FLOUNDER

1 lb. flounder fillets
Salt & Pepper to taste
1 T. butter
1 T. flour
1/3 c. milk
1/2 c. grated Cheddar cheese
Parsley
Paprika

Place fillets in greased flat casserole; season to taste. Bake, uncovered, for 15 minutes at 375. Melt butter; thicken with flour. Add milk, stirring constantly until smooth. Add cheese; stir to melt. Remove from heat. Remove fillets from oven; pour off and discard liquid. Spread sauce over fillets. Sprinkle wtih parsley and Paprika. Return to oven and bake, uncovered, 10 minutes longer.

CHRISTMAS SEAFOOD CASSEROLE

(It's traditional to serve seafood for Christmas Eve dinner. Here's a GREAT recipe to serve the family!)

3 T. butter
1 c. chopped onions
1-1/2 c. chopped celery
2-1/2 c. milk
6 T. all-purpose flour
1-1/2 tsp. butter
4 oz Cheddar cheese, sliced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 lb. crabmeat
1/4 lb. lobster meat
1/4 lb. medium shrimp
1/4 lb. scallops

Preheat oven to 350 degrees. Lightly grease a medium baking dish.

Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.

Heat the milk in a saucepan over medium heat, and mix in the flour and 1-1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.

In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.

Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

CITRUS SCALLOPS

1 lb. Bay Scallops
1 orange
2 T. soy sauce
1/2 tsp. ground ginger
1 clove garlic, crushed
1/4 tsp. Cayenne pepper

Juice the orange, and finely grate the rind. In a medium bowl, blend juice, graetd rind, soy sauce, ginger, garlic & pepper. Blend in scallops. Marinate in the refrigerator for 30 minutes.

Remove scallops from marinade. Cook over medium-high heat for 3 to 4 minutes.

     

FIERY CAJUN SHRIMP

4 sticks butter, melted
/4 c. Worcestershire sauce
1/4 c. fresh lemon juice
2 T. ground pepper
2 T. hot sauce
4 cloves garlic, minced
2 tsp. salt
5 lbs. unpeeled shrimp
2 lemons, sliced thin
French Bread, for dipping

Preheat oven to 400-degrees. Stir together the first 7 ingredients. Pour half the mixture in a large heatproof bakign dish. Layer half the shrimp and half the lemon wheels. M ake a second layer of shrimp & lemon. Pour remianing sauce over top. Bake, uncovered, for 20 mintues, until shrimp are pink, turning twice. Pour off sauce into individual servign dishes. Serve the shrimp with French Bread for dipping into the spicy butter sauce.

GOLDEN CATFISH FILLETS

1 egg white
1 c. milk
1 c. cornmeal
3/4 tsp.s alt
1/4 tsp. garlic powder
1/2 tsp. Cayenne pepper
1/8 tsp. pepper
4 catfish fillets (8 oz. each)
Cooking oil
Lemon wedges, optional

In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic pwoder, Cayenne and pepper. Dip fillets in milk mixture. Heat 1/4-inch oil in a large skillet; fry fish over medium-high for 3 to 4 mintues per side, or until it flakes easily with a fork. Garnish with lemon wedges, if desired.

     

HALIBUT SANDWICHES

2 lbs. Halibut fillets
1 c. flour
2 tsp. baking powder
1 tsp. salt
1 egg
1/2 c. warm water
1 T. melted fat

Cut halibut into sandwich-size pieces. Sift flour, baking powder and salt in bowl. Drop egg into center. Add water and fat; mix well. Dry fish; dip into batter. Heat shortening; fry. Drain on paper towels. Serve on bun with lots of tartar sauce.

HOISIN SALMON

1 T. orange juice
2 T. Hoisin sauce
2 tsp. honey
Coarse salt & freshly ground black pepper
4 (8 to 10 oz each) salmon steaks, 1-inch thick
Vegetable Cooking spray

Preheat brioler. In a glass measuring cup, whisk together orange juice, Hoisin sauce & honey. Season salmon with salt and pepper. Place on a broiler pan lined with sprayed aluminum foil. Brush half of the Hoisin sauce mixture over salmon to coat. Broil about 4-inches from the heat source, basting once, until opaque in center (10 to 13 minutes).

SCALLOPED OYSTERS

1 qt. shucked oysters, in their liquior
2 c. coarsley crushed saltine crackers
1 c. dry bread crumbs
3/4 c. melted butter
1 c. cream
Nurmeg
Salt & Pepper
Celery salt

Preheat oven to 350-degrees. Pick oysters free of shells.

In a deep buttered bakign dish, mix crackers, bread crumbs and melted butter. Place in a thin layer in bottom of a 9x13-inch baking dish. Cover with half the oysters.

Season cream with nutmeg, salt, pepper & celery salt. Pour half the mixture over the oysters. Repeat layering with the rest of the oysters, 3/4 of the remaining crumb mixture and seasoned cream. Top with remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.

   

SHRIMP DE JONGHE

(You'll treasure this recipe for party buffets. Simple and so good!)

Melt 1 c. butter. Add and mix:

2-4 cloves garlic, minced
1/3 c. chopped parsley
1/2 tsp. paprika
Dash cayenne pepper
1/3 c. water
1/3 c. lemon juice

Add 2 c. soft breadcrumbs; toss.

Place 7-8 c. cleaned cooked shrimp (4 lbs. in shell) in baking dish. Spoon the butter mixture over top. Bake at 325-degrees for 20-25 minutes, or until crumbs brown. Sprinkle wtih additional chopped parsley before serving.

     

TUNA BAGUETTES

1 loaf French bread, cut lengthwise
2 T. mayonnaise
1 T. Dijon-style mustard
1 T. lemon juice
2 T. parsley, minced
2 T. thyme, minced
2 T. chopped green onions
1 (3 oz) can tuna, drained
1 tomato, sliced thin
Lettuce (optional)

Remove most of the fluffy center of bread to create space for filling. In a small bowl, combine mayonnaise & mustard. Spread half on the inside of both sides of bread; set aside.

In small bowl, combine tuna, lemon juice, parsley, spices, onions and remaining Dijon mixture. Toss to combine well.

Spoon mixture into loaf. Top with lettuce (if desired) and sliced tomoat. Partially slice into 5 pieces. Wrap in foil. Refrigerate at least 15 minutes (or several hours) to allow flavors to blend.


For more seafood recipes, visit Cheddar Bay's
FISHERMAN JAKE'S WHARF Page!


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