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Seafood
SeafoodSeafood
Crab Rangoon Dip
Serves: 8
1 (12-ounce) package 2-inch
wonton wrappers, halved diagonally
Olive oil to taste
Non-stick cooking spray
8 ounces cream cheese, brought to
room temperature
¼ cup mayonnaise
¼ cup sour cream
12 ounces lump crab meat
1 cup shredded Cheddar cheese,
divided
¼ cup freshly grated Parmesan
cheese
3 green onions, thinly sliced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
½ teaspoon Sriracha (optional)
½ teaspoon garlic powder
Kosher salt and freshly ground black
pepper to taste
Directions:
1. Toss wonton wrappers in olive oil
and transfer to 3-inch rack.
2. Cook at 350°F for 2-3 minutes
per side.
3. Remove wontons from Oven and
let cool in serving bowl.
4. Lightly coat 10-inch baking pan
with non-stick cooking spray and
place on 1-inch rack.
5. In large bowl, combine cream
cheese, mayonnaise and sour
cream.
6. Stir in crab meat, ½ cup
Cheddar, Parmesan, green
onions, Worcestershire, soy
sauce, sesame oil, Sriracha and
garlic powder.
7. Season crab mixture with
salt and pepper and transfer to
prepared baking dish.
8. Top crab mixture with remaining
Cheddar and bake at 350°F for
12-15 minutes.
9. Serve warm with toasted wonton
wrappers.
Tip: For individual servings, divide
crab mixture evenly between 8
Silicone Baking Cups and arrange
around outer edge of rack and bake
as directed.
Tip: Glass or ceramic baking dishes
will require a longer cooking time.
Grilled Trout with
Lemon-Caper Mayonnaise
Serves: 4
3 scallions, thinly sliced
2 tablespoons capers
2 tablespoons chopped parsley
1½ teaspoons lemon juice
½ teaspoon finely grated lemon zest
¾ cup mayonnaise
Salt and freshly ground pepper
to taste
4 (10-ounce) boneless trout filets
Directions:
1. Mix all ingredients, except trout, in
bowl until combined.
2. Spread mayonnaise mixture onto
both sides of trout, reserving any
extra.
3. Place trout on 3-inch rack and cook
at 350°F for 6-7 minutes per side.
4. Serve with reserved mayonnaise
mixture.
Tip: If using whole trout, ask your
butcher to remove the pin bones for
you.
Ancho Chili Crusted Salmon
Tacos
Serves: 4
4 (6-ounce) salmon filets
1 tablespoon canola oil
1 teaspoon ground ancho chili
powder
1 tablespoon cumin
2 tablespoons brown sugar
1 teaspoon soy sauce
6 ounces cabbage, shredded
½ cup jalapeño ranch dressing
8-12 corn tortillas
Directions:
1. Place salmon on parchment
paper on 3-inch rack.
2. Brush salmon with oil on both
sides.
3. Cook at 350°F for 5-6 minutes.
4. Meanwhile, stir together chili
powder, cumin and brown sugar.
5. After 5 minutes, flip salmon and
drizzle with soy sauce.
6. Sprinkle brown sugar mixture
onto salmon.
7. Cook at 350°F for 5-6 minutes, or
to desired tenderness.
8. While salmon cooks, toss
together cabbage and dressing.
9. Wrap tortillas in foil and warm
in liner pan for last 5 minutes of
cooking process.
10. Serve salmon with warm tortillas
and cabbage salad.
Halibut with Clementine
Gremolata
Serves: 4
3 clementines
⅓ cup chopped fresh Italian parsley
2 garlic cloves, peeled and minced
1 teaspoon sea salt
¼ cup extra-virgin olive oil
4 (6-ounce) halibut filets
Black pepper to taste
Directions:
1. Peel clementines and transfer to
small bowl.
2. Add parsley, garlic and sea salt to
bowl and mix until combined.
3. Stir in olive oil, cover and
refrigerate until ready to use.
4. Rub halibut filets with salt and
pepper and place on 1-inch rack.
5. Cook at 350°F for 15 minutes,
pausing to flip halfway through
cooking time.
6. Spoon gremolata onto filets and
serve.
Tip: Gremolata can be prepared up to
4 hours before serving.
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