There are probably lots of reasons that seafood sounds appealing as temperatures rise. We shed layers of clothing and become more active, so we naturally crave foods that won’t leave us feeling heavy and hot. Maybe we associate summer beach vacations with seafood and re-create happy memories from our own home grills. Whatever the reason, seafood is a great choice for summer eating, so cast a line and reel in at least one of these recipes!
Spring Green Crab Salad
- 1 red bell pepper, seeded and finely chopped
- 1 large shallot, peeled and finely chopped
- 1 large garlic clove, peeled and minced
- 1 lime, zested and juiced
- ¼ cup olive oil
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon pickled jalapeno peppers
- ½ teaspoon garlic or onion salt
- ¼ teaspoon black pepper
- 2 pounds lump crabmeat
- 6–8 cups mixed spring salad greens
- ⅓ cup toasted slivered almonds
- In a large bowl, stir together the bell peppers, shallots, garlic, lime zest, lime juice, olive oil, cilantro, jalapenos, garlic or onion salt and pepper. Fold in the crabmeat, cover and refrigerate at least 1 hour. When ready to serve, divide the salad greens among chilled plates. Top with the crab mixture and garnish with almonds.
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Spiced Just Right Shrimp Dip
- 2 (8-ounce) packages cream cheese, softened
- ½ cup mayonnaise
- ½ teaspoon pickled jalapeno pepper liquid
- 1 tablespoon prepared mustard
- 1½ pounds cooked salad shrimp
- 3 celery stalks, finely chopped
- 6 green onions, chopped
- 2 tablespoons chopped pickled jalapeno peppers
- In the bowl of an electric mixer, combine cream cheese, mayonnaise, pepper liquid and mustard on low speed. Fold in the shrimp, celery, onions and peppers. Transfer to serving bowl. Cover and refrigerate at least 1 hour before serving. Serve with hefty chips or crackers.
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Open-Faced Cajun Shrimp Sandwiches
- 1 stick unsalted butter
- ⅓ cup chopped green onions
- 2 garlic cloves, peeled
- 2 pounds large shrimp, peeled and deveined
- 2 tablespoons dry white wine
- 1 teaspoon lemon juice
- ½ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 2 French rolls, split lengthwise and toasted
- In a large skillet over medium heat, melt the butter. Add the onions and garlic and sauté 2 minutes. Add the shrimp, wine, lemon juice, Cajun seasoning and pepper. Cook 4 to 5 minutes or until the shrimp turn pink, stirring occasionally.
- Stir in the dill and parsley. Place the toasted roll halves on four individual serving plates. Spoon 1 cup of the shrimp mixture over each roll and serve immediately.
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Oyster Hushpuppies
- Vegetable oil
- 1 cup plain cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon red pepper
- 2 eggs
- 2 tablespoons sour cream
- ½ cup buttermilk
- 2 (12-ounce) containers oysters, drained and cut into fourths
- Pour the oil to a depth of 3 inches in a large Dutch oven or skillet. Place over medium-high heat and bring to 375 degrees.
- Meanwhile, in a mixing bowl, combine the cornmeal, flour, baking powder, salt and pepper. Make a well in the center and set aside.
- In a separate bowl, whisk together the eggs, sour cream and buttermilk. Add to the cornmeal mixture and stir until moistened. Fold in the oysters, blending well.
- Drop tablespoons of the batter into the hot oil. Fry until golden brown, turning as necessary, around 3 to 4 minutes. Drain on paper towels and serve warm.
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Baked Cajun Fish
- 4 (8-ounce) fish fillets (amberjack, whitefish, trout, butterfish or tilapia)
- 1 teaspoon Cajun or Creole seasoning
- 1 shallot, peeled and chopped
- 1 cup sour cream
- ¼ cup dry white wine
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- ¼ teaspoon hot sauce
- Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside.
- Sprinkle the fillets with the seasoning, place in the prepared dish and top with shallots. Set aside.
- In a small bowl, whisk together the sour cream, wine, flour, paprika, lemon juice and hot sauce. Evenly spread over the shallots and filets. Bake 30 minutes or until the fish flakes easily when tested with a fork. Serve immediately.
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Grilled Fish Tacos
- ¼ cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 4 tablespoons lime juice, divided
- 4 teaspoons lime zest, divided
- 1½ teaspoons honey
- 2 cloves garlic, minced
- ¾ teaspoon cumin, divided
- ¾ teaspoon chili powder, divided
- 1½ teaspoons Old Bay seafood seasoning, divided
- ½ teaspoon ground black pepper
- 1 teaspoon hot pepper sauce, or to taste
- 1 pound snapper, grouper, cod or tilapia fillets, cut into chunks
- 8 ounces sour cream
- ½ teaspoon salt
- 1 (10-ounce) package tortillas
- 1 bunch cilantro, chopped
- 1 small head cabbage, cored and shredded
- 2 limes, cut into wedges
- Whisk together the olive oil, vinegar, 2 tablespoons of the lime juice, 2 teaspoons of the lime zest, honey, garlic, ½ teaspoon of the cumin, ½ teaspoon of the chili powder, 1 teaspoon of the Old Bay seafood seasoning, black pepper and hot sauce in a bowl until blended. Place the fish in a shallow dish, and pour the marinade over the fish. Cover and refrigerate 6 to 8 hours.
- Combine the sour cream and salt as well as the remaining lime juice, lime zest, cumin, chili powder and Old Bay seafood seasoning. Cover and refrigerate until ready to serve.
- Preheat the grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard the marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Evenly place the fish in the center of tortillas with cilantro and cabbage; drizzle with the dressing. Roll up tortillas around fillings and garnish with lime wedges.
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