Delicious seafood recipes - 2367 recipes
More Seafood recipes
BECEL MAPLE MUSTARD SALMON
By á-165815
1. Preheat oven to 425° F (220° C)
- 1 pound (500 g) salmon fillet, bones removed and cut into 4 pieces
- 1/4 cup (60 mL) Becel™ Buttery Taste margarine
- 1/4 cup (60 mL) pure maple syrup
- 4 teaspoons (20 mL) Dijon or grainy Dijon mustard
- 1 teaspoon (5 mL) low-sodium soy sauce
Warm Vegetable & Crab Dip
By connieo
1. Preheat oven to 325*F. In a 1-qt
- 1 envelope Lipton vegetable soup mix
- 1 container (16 oz) sour cream
- 1 can (6.5 oz) crabmeat or 1 cup frozen crabmeat, thawed
- 1 pkg. (3 oz) cream cheese, softened
- 1 tsp. lemon juice
Deviled Crab Dip
By Joelene
Heat oven to 375 degrees
- 1 cup light mayonnaise
- 2 eggs
- 1/4 cup fresh lemon juice
- 1/4 cup milk
- 1 tablespoon seafood seasoning (such as J.O. Spice Company or Old Bay)
- 1 teaspoon dry mustard
- 1 pound crab claw meet
- 1 sweet red pepper, diced
- 1/2 cup diced onion
- 2 ribs celery, diced
- 1 cup plus 2 tbsp plain bread crumbs
- 2 tablespoons olive oil
Savory Crab Legs (grilled)
By connieo
1. Wrap 2 lb. snow crab clusters & 1 Tbsp
- 2 lbs snow crab clusters
- 1 Tbsp butter
Poached Swordfish with Lemon-Parsley Sauce
By Lulubelle
The Big Book of Slow Cooker recipes
- 1 Tbsp Butter
- 4 thin sliced sweet onion
- 2 cups water
- 4 ) 6oz Swordfish steaks
- Sea Salt, to taste
- 1 Lemon
- 2 Tbsp extra virgin olive oil
- 2 tsp fresh lemon juice
- 1/4 tsp Dijon Mustard
- 1 Tbsp fresh flat-leaf Parsley, minced
Cajun Shrimp & Grits
By tulawdog
1. Heat olive oil in a large skillet over medium-high heat
- 1 tbsp. olive oil
- 2 oz. tasso ham, minced
- 1 cup chopped onion
- 1 garlic clove, minced
- 1 1/4 lbs. shrimp, peeled & deveined
- 1 tsp. Cajun seasoning
- 2 1/4 cups water, divided
- 1 tbsp. unsalted butter
- 1 cup fat-free milk (almond milk ok to sub)
- 1/4 tsp. salt
- 1 cup uncooked quick-cooking grits
- 4 oz. sharp cheddar cheese, shredded
- 1/2 cup sliced green onions
Shredded Grilled Tilapia Tacos
By á-168951
Combine first 3 ingredients
- Servings: 6
- 1 Tbs ground chipotle seasoning
- 1 1/2 tsp ground cumin
- 1/2 tsp salt
- 6 (6 ounce) tilapia fillets
- 2 Tbs olive oil
- 1 tsp grated lime rind
- 2 Tbs fresh lime juice
- Vegetable cooking spray
- 12 corn tortillas
- Sweet and Spicy Slaw
- Fruity Black Bean Salsa
- Fresh lime wedges
Olive Garden Shrimp Primavera
By á-49089
Shrimp: 1 lb. med.-large fully cooked shrimp thawed and drained
- Sauce:
- 6 tbsp. butter
- 1 tsp. minced garlic
- 1 pkg. Knorr Newburg sauce mix
- 1-32 .oz. can crushed tomatoes
- 1 1/2 tsp. lemon juice
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. dried basil
- 1/4 tsp. dried marjoram
- 1/2 tsp. black pepper
- Vegetables:
- 1/2 lb. mushrooms halved
- 1 c. green bell peppers cut into 1" squares
- 1 c. red bell peppers cut into 1" squares
- 1/2 c. yellow onion cut into 1" squares
- 2 tbsp. butter for sautéing
- Pasta:
- 1 lb. linguine or angel hair pasta
Sinigang Salmon Belly/Bangus Belly/Shrimp
By á-52105
Boil secondary ingredients together in water for 5min
- Salmon Belly/Bangus Belly/Shrimp
- Tamarind (boiled, crushed, strained) tomatoes, onions, green chillies.
- Veggies.
Crab Avacado Salad from Tommy Bahama
By Genebean
Great salad, very light vinaigrette
- Dressing:
- 1 head Roman littuce chopped to bitsize
- 1 Avacado, diced
- 2 tablespoons diced red onion
- 2 tabelspoons capers, drained and rinsed
- 2 cups or more lump crab meat
- 2 tablespoons feta cheese, small dice
- 1 sliced tomato for garnish
- Salt and pepper
- 12 oz lime juice
- 24 oz light olive oil
- 6 tablespoons /(Salt/Pepper mix)
Velveeta Tuna and Noodles
By laceloulou
Bring 2 1/4 cups water to boil in a saucepan; stir in noodles
- 3 cups medium egg noddles, uncooked
- 3/4 lb. Velveeta pasteurized process cheese spread, cut up
- 1 package frozen vegetables blend, thawed
- 1 can tuna, drained, flaked black pepper
Baked Blue Fish
By Markee
Blue fish fillets. Soaking in lemon juice will remove the game taste
- Blue fish
- 3 tablespoons lemon juice
- Milk
- Salt and pepper
- Bread crumbs
- Seasonings
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