ABOUT OUR SEAFOOD

CharlestonSeafood.com, a fresh seafood company in Charleston, South Carolina.  

• One 8oz package cream cheese
• ½ cup sour cream or plain yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 ¼ teaspoons Worcestershire sauce

• ½ teaspoon dry mustard
• pinch onion salt
• 1 cup crabmeat
• few drops oil, for consistency
• cheddar cheese, grated, for topping

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• 2 cups shelled lobster meat, cut into bite-size pieces
• 1/4 cup low-fat margarine
• 3/4 lb. mushrooms, sliced
• 1/2 tsp. onion powder
• 1/2 cup skim milk

• 1/4 cup all purpose flour
• 1/4 tsp. paprika
• 2 cups cooked rice or pasta
• parsley sprigs

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• 2  lbs cleaned calamari rings
• 1 1/2 cups unbleached all purpose flour
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika
• 1 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon salt
• 1 egg, lightly mixed
• 2 cups  corn oil, more if needed
• 1 cup balsamic vinegar , reduced to a thick syrup

Heat the oil in a large skillet. When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy. Drain on paper towels. Season with salt. Place on a platter and drizzle with balsamic syrup.

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• 3/4 cup all purpose flour
• 6 tablespoons sesame seeds
• 16 large sea scallops
• 2 large eggs, beaten to blend
• 4 tablespoons canola oil
• 2 tablespoons oriental sesame oil
• 1 1/2 5-ounce packages mixed baby greens
• 2 red bell peppers, cut into matchstick-size strips

To make Ginger Vinaigrette:

• 2 green onions, chopped
• 2 garlic cloves
• 2 tablespoons oriental sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chopped peeled fresh ginger
• 1 tablespoon honey
• 1/4 cup canola oil

Blend first 7 ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.) makes 3/4 cup

For Scallops: Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.

Toss greens and red peppers with enough of the Ginger Vinaigrette to coat and mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve. 

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• 1 pound bay scallops
• 1 package fresh spinach or 10 ounce package of frozen
• 2 fresh lemons, cut one into wedges, juice the other

• 4 - 6 tablespoons of butter
• salt and pepper.

Serves 2 as a main meal, or 4 as an appetizer. 

If using fresh spinach, wash, stem, and sauté until wilted, set aside.  If using frozen spinach, cook and drain, then sauté to remove some of the moisture.   Wash scallops to remove sand.  Heat a large sauce pan, add butter.   Add spinach and sauté until heated through, season with salt and pepper.  Push spinach to the outsides of pan, forming a ring.  Add scallops to the center of pan and sauté 3 - 5 minutes, moving gently, so as not to disturb spinach.

Season with salt and white pepper.  When scallops are tender, pour lemon juice over scallops.  Sauté a few more minutes.  To serve, make a bed of spinach on the plate, top with scallops and pan juices, serve with  lemon wedges on the side. If serving a large crowd, you can keep the spinach warm in a separate pan while you sauté the scallops.  NL 4/28

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• 4 oz. smoked mussels
• 4 oz. smoked scallops
• 4 oz. smoked shrimp
• 1/2 cup julienned red pepper
• 1/2 cup julienned green pepper
• 1/2 cup julienned daikon radish
• 1/2 cup julienned carrot
• 1/2 cup blanched snow peas

• 1/4 cup rough chopped cilantro
• 3 tbsps soy sauce
• 3 tbsps sesame oil
• Juice of a lemon
• 2 tbsps balsamic vinegar
• 1/4 cup olive oil
• 2 tbsps toasted sesame seeds
• Salt and pepper to taste

Whisk together soy sauce, sesame oil, lemon juice, vinegar and olive oil. Add sesame seeds. Toss remaining ingredients with the vinaigrette. Serves 4-6.  nl 4/21

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• 2 cups Clam Meat
• 4 slices white bread, diced small
• 1 cup tomato, diced fine
• 4 tsp. clam juice (or water)
• 4 tsp. olive oil
• 1½ tsp. oregano, dried

• 1½ tsp. granulated garlic
• ½ tsp. Salt
• 8 flounder fillet, 3 oz. Each
• 1 Tbsp. olive oil
• 1 lemon, cut in wedges

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• 1 (6.8-ounce) package Spanish rice and vermicelli mix
• 2 tablespoons margarine, melted
• 2 cups water
• 1 (14 1/2 -ounce) can diced tomatoes, undrained
• 3/4 pound large shrimp, peeled and deveined
• 1 cup zucchini, chopped
• 1/2 cup frozen whole kernel corn, thawed

• 2 tablespoons ripe olives, sliced
• 2 tablespoons tortilla chips, crushed
• 1/2 cup Cheddar cheese, grated
• 2 tablespoons green onion, chopped
• 1 jar picante sauce

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• 1 lb. fresh Mussels
• 2 tablespoons virgin olive oil
• 1-2 tablespoons garlic, minced
• 2 tablespoons shallots, minced
• 3/4 cup white wine
• 1/8 teaspoon red pepper flakes

• 1/8 teaspoon oregano1
• 1/8 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
•  1 lb. cooked linguine or penne pasta
• Freshly grated parmesan cheese for garnish

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• 4 oz smoked mussels

• 4 oz smoked scallops

• 4 oz smoked shrimp

• 1/2 cup julienned red pepper

• 1/2 cup julienned green pepper

• 1/2 cup julienned daikon radish

• 1/2 cup julienned carrot

• 1/2 cup blanched snow peas

• 1/4 cup rough chopped cilantro

• 3 tbsp soy sauce

• 3 tbsp sesame oil

• Juice of one lemon

• 2 tbsp balsamic vinegar

• 1/4 cup olive oil

• 2 tbsp toasted sesame seeds

• Salt and pepper to taste

• 3 tbsp soy sauce

• 3 tbsp sesame oil

• Juice of one lemon

• 2 tbsp balsamic vinegar

• 1tsp grated ginger

• 1/4 cup olive oil

• 2 tbsp toasted sesame seeds

• Salt and pepper

Whisk together soy sauce, sesame oil, lemon juice, vinegar and olive oil.  Add sesame seeds.  Toss remaining ingredients with the vinaigrette.  Serves 4-6.  NL 1/23

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• 2 cups smoked mussels

• 1 lb long-grain white rice, cooked and cooled

• 1 lb mushrooms sautéed in 3 tbsp. butter or olive oil

• 2 medium sweet red peppers, sliced

• 2 medium green peppers, diced

• 2 stalks celery, diced

• 1 handful chopped parsley

• 1 bunch scallions, sliced

Dressing:

• 1 1/2 cups olive oil

• 1/4 cup red wine vinegar

• Juice of one lemon

• 3 tbsp. Dijon mustard

• 1 tsp salt

• 1/2 tsp pepper

• 2 lg. cloves garlic, minced or pressed

Combine the above ingredients in a jar and shake well

Combine rice, mushrooms, peppers, celery, scallions, parsley and mussels.  Make dressing.  Pour dressing over rice mixture, tossing lightly.  Season with salt and pepper.  Serves 6-8.  Nl 1/15

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• 8 oz. goat cheese

• 1 jalapeno pepper, finely chopped

• 2 cloves garlic, finely chopped

• 3 tbsp olive oil

• 8 oz. smoked shrimp

• 1 red onion, thinly sliced

• 1/2 cup cilantro, roughly chopped

• 4 large flour tortillas

Mix the great cheese, pepper, garlic and olive oil together.  Spread 1/4 of the cheese on half of the tortilla.  Top with shrimp, some red onion and cilantro.  Fold the tortilla in half to cover the ingredients.  Heat a sauté pan over medium heat and add a little olive oil.  Place tortilla in pan and cook until nicely browned.  Then, flip and cook on other side until brown.  Remove from pan and slice into wedges and serve.  Serves 4-6. NL 1/8

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• 15 dried chiles de arbol (or cayenne chiles)

• 1 1/2 cups olive oil, for the marinade

• 1 teaspoon salt

• 2 cloves garlic, sliced

• 1 bunch cilantro, sliced

• 2 tablespoons fresh lime juice

•  35 medium unpeeled shrimp, heads removed.

• 4 cups Watermelon, Cantalope, and Honeydew Mix, diced in ½” pieces

• 3 tablespoons sugar

•  ½ cup mint leaves, finely chopped

• 2 tablespoons fresh lime juice

• 1 tablespoon rice wine vinegar

• 3 cups Romaine lettuce (rib removed), cut in wide strips

Grind the chiles in a spice mill to form a powder (about 2 tablespoons).  In a bowl,  mix chile powder with oil, salt, garlic, cilantro, and lime juice.  Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator, Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes.
 

Prepare a hot grill.  Remove shrimp from marinade and reserve marinade.  Grill shrimp for about 3 minutes, and set aside to cool.  Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate Drain the melons slightly.  Peel the shrimp, toss lightly in some of the reserved marinade.  Place melons and shrimp on romaine.

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• 2 tablespoons olive oil

• 1 clove garlic, minced

• ½ onion, diced small

• 1 green pepper, diced small

• 1 red pepper, diced small

• 1 tablespoon Creole seasoning

• 6 green onions, sliced

• 3  on the cob, boiled in crab boil

• 1 ½ pounds lump crabmeat

• 2 2/3  cups all-purpose flour

• 1 cup very cold butter, cut into I" pieces

• 3 teaspoons salt

• ½ cup ice water

• 1 pint heavy cream

• 1 teaspoon white pepper

• ½ teaspoon garlic powder

• parchment paper, to line pastry pans

Step one: Make Pie Dough.  Cut butter into 1-inch pieces.  Sift flour and salt together into large bowl.  With pastry blender or two butter knives, cut butter into flour until mixture has the consistency of coarse meal.  Quickly blend in enough cold water so that the dough will hold together enough to gather up into a ball.  Wrap in wax paper and chill at least an hour, preferably overnight. 

When the pie dough is ready, cut into four 5-inch and four 6-inch pie crusts. 
 

Step two: Prepare the Corn and Crab Stuffing.  Preheat oven to 375 degrees.  Sauté ½  onion, ½ green and red peppers, 3 sliced green onions, and garlic in olive oil, add Creole seasoning and cool.   Place mixture in a bowl.  Cut kernels off I cob; reserve cob and add kernels to vegetable mixture.  Toss vegetable mixture with I pound crab meat.   Spoon mixture onto center of four 5-inch crusts, drape 6-inch top crusts over, and seal edges.  Bake at 375 degrees on parchment-covered baking pan for 20 minutes.
 

Step three: Prepare the Sauce for Corn and Crab.  Cut kernels off of two ears of fresh corn.  Place kernels in pan with heavy cream and reserved cob from Step two.  Reduce by ½  and remove cob, Add ½  red and green peppers, 3 sliced green onions, and ½  pound crab meat.  Season with salt, pepper, and garlic powder and simmer for 2 to 3 minutes.

Step four: Assembly and Serving.  Arrange pastries on four dishes and top with sauce.

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• 3 medium to small eggplants

• 3 tablespoons margarine

• 3/4 cup milk

• 1 cup grated cheddar cheese

• 1 cup onion, minced

• 1/2 cup bell pepper, minced

• 1/2 cup parsley, snipped

• 1 cup Italian breadcrumbs

• 1/8 teaspoon cayenne, optional

• 1 pint cooked shrimp, peeled and chopped

• 2 eggs beaten

• Salt and Pepper to taste

Cut eggplant in half, boil in salted water until tender.  Drain and cool.  Scoop out pulp and mash - reserve shell for stuffing.  In a skillet melt margarine and sauté vegetables until tender.  Combine cooked vegetables, eggplant pulp, milk, cheese, breadcrumbs, shrimp, eggs, and seasonings.  Mix well and stuff into eggplant shells.  Sprinkle with additional crumbs and dot with margarine.  Bake in a 350 degree oven until brown and bubbly.  6 servings.  This is an excellent stuffing for fish or shrimp and can be used as a casserole.

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12 ounces sliced mushrooms

1 teaspoon chopped garlic

1 teaspoon chopped shallots

¼ cup clam juice

2 Tbsp. chopped fresh oregano

1 Tbsp. lobster base

1 teaspoon Cajun spice

½ teaspoon Old Bay seasoning

½ teaspoon Tabasco

1 quart heavy cream

2 quarts half & half

5 ounces chopped fresh spinach

1 pound cooked lobster meat

1 cup sherry

1 pinch salt & pepper, to taste

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• 1 each 1¼ lb. live Maine lobster

• 2-3 ounces lettuce mixture

• 1 medium avocado

• 1 hard cooked egg, sliced

• 4 each artichoke hearts

• 1 Roma tomato

• ¼ cucumber

• 4 ounces Lobster Salad Dressing  (ecipe after)

• croutons for garnish

• 1 lemon for garnish

Lobster Salad Dressing

• 1 egg yolk

• 1 Tablespoon balsamic vinegar

• 1 Tablespoon Dijon mustard

• 1 Tablespoon tomato paste

• 1 pinch salt and pepper to taste

• 1/8 teaspoon Tabasco sauce

• 1 cup extra virgin olive oil

• ½ lemon, juice only

• 2 Tablespoon Cognac

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• 1 lb. Sea Scallops

Peanut Sauce

• 1/4 cup peanut butter
• 2 garlic cloves, minced
• 2 scallions, chopped
• 3 tbsp. light soy sauce
• 3 tbsp. rice vinegar
• 1 tsp. sugar
• 1/2 tsp. ground red pepper

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• 1 lb. crab meat
• vegetable cooking spray
• 1 cup onion, chopped
• 1/3 cup red bell pepper, chopped
• 1/3 cup green bell pepper, chopped
• 1/3 cup lite cream cheese

• 3 tbsp. jalapeno chilies, diced
• 2 tbsp. lemon juice
• 1 tbsp. parsley, minced
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 10 flour tortillas
• 1 cup tomatoes, diced
• 5 ounces low fat Monterey Jack Cheese, shredded

Mix mayonnaise, lemon juice, parsley, pepper, and salt.  Stir into onion mixture.  Gently stir in the crab meat.

Spread crab mixture on half of each tortilla.  Sprinkle with tomato and cheese.

Fold tortillas in half and press firmly.  Place on oiled cookie sheet.

Bake at 350 F for 6-8 minutes.  Cut in wedges.  Serve with salsa.

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• 1 lb. crab meat
• 2 egg whites, beaten
• 1/2 cup dry bread crumbs
• 1 tbsp. Worcestershire sauce
• 1 tbsp. parsley, chopped

• 1 tbsp. baking powder
• 1 tbsp. light mayonnaise
• 1 tbsp. Old Bay seasoning
• Vegetable cooking spray

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• 1 lb. sea scallops
• 1/4 cup unsalted peanut butter
• 3 tbsp. light soy sauce
• 3 tbsp. rice vinegar

• 1 tsp. sugar
• 1/2 tsp. cayenne pepper
• 2 cloves garlic, minced
• 2 green onions, chopped

Add scallops.  Marinate in the refrigerator for thirty minutes.  Skewer scallops.  Broil four inches from the heat for three minutes.  Turn, broil two to three minutes.

Recipe from Seafood Twice a Week by Evie Hansen

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• 1 lb. farfalle (bow tie pasta)
• 2 tablespoons butter
• 1 garlic clove, minced
• 2 tablespoons diced onion
• 1 lb. cold water lobster meat
• 4 oz. mushrooms, sliced
• 2 oz. spinach, rinsed, drained (about 2 cups, tightly packed)

• 1/4 cup diced tomato
• 1 small head broccoli florets, blanched
• 1 tablespoon finely chopped fresh basil
• 1/2 teaspoon dried oregano
• Salt
• Freshly ground pepper
• 2 tablespoons freshly grated Parmesan cheese

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