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Delicious seafood recipes - 2367 recipes

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Yummy and filling. If your mushrooms can not fit all the ingredients, leave the rice and "tiny" shrimp out

  • 2 tbsp butter
  • 1/2 cup onion, chopped (tiny slices)
  • 1 cup celery, chopped (tiny slices)
  • 1 red pepper, chopped (tiny slices)
  • 1 can (10 3/4 oz) low-fat, low-sodium cream of mushroom soup
  • 1/2 cup plain dry bread crumbs, divided
  • 2 tbsp fresh parsley, chopped (tiny slices)
  • 4 cloves garlic, chopped
  • 2 cups cooked rice (optional)
  • 8 oz shrimp, cooked, peeled and chopped
  • 8 oz crab meat
  • 1/2 tsp no salt lemon-pepper seasoning
  • black pepper to taste
  • 48 large mushrooms, stems removed.
  • canned tiny shrimp (optional)
4.4/5 (33 Votes)

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Frozen cheese filled ravioli are deep fried and topped with a creamy crawfish sauce

  • 12-16 ozs. crawfish tails (thawed if frozen and rinsed in cold water then drained well in colander)
  • Frozen cheese ravioli (I used Great Value Five Cheese ravioli)
  • 1 cup Italian breadcrumbs (I used Progresso)
  • 2 tablespoons grated Parmesan cheese (in green can)
  • 2 extra-large eggs, beaten
  • 3 tablespoons salted butter
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1 medium clove garlic, minced
  • 2 tablespoons finely chopped celery, optional
  • 2 tablespoons tomato sauce (I used Hunt's)
  • 2 tablespoons all-purpose flour
  • Salt, black pepper, creole seasoning, to taste
  • 1 cup half-and-half cream
  • Vegetable oil for frying
3.9/5 (24 Votes)

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In a large, heavy bottomed soup pot, saute the onions, carrot and celery in the whole butter until translucent

  • 1 small yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 1 small carrot, finely diced
  • 4 ounces whole butter
  • 4 ounces all purpose flour
  • Splash Sherry
  • 1 pint heavy cream
  • 1 pint water
  • 2 pints whole milk
  • 1 1/2 teaspoons salt
  • Several dashes Tabasco
  • 1/4 pound crab roe
  • 1/2 pound jumbo lump (or backfin) crab meat (gently picked for cartilage)
  • 1 bunch fresh chives, finely diced
  • 3 scallions, finely diced
  • Fine Sherry
4/5 (9 Votes)

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Eating crabs in Maryland is a social event

  • For The Steaming:
  • Serves 4 people, if your lucky, some eat two or three, some six.
  • Make sure you have crab hammers, or at least the back of a butter knife to break the claws open.
  • 12 Male Blue Crabs as large as you can afford, or can catch
  • 3 cups water(Or three beers or however many beers you are willing to give up, but it still needs to be 3 cups of some liquid)
  • 3 cups cider vinegar
  • 1 large container of Old Bay or your favorite Spice Mix
  • For Dip: Melted Butter, some people use Ketchup and mayo combined, some like vinegar
4.7/5 (7 Votes)

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Ceviche is basically citrus marinated and cooked seafood

  • 2 tilapia fillets
  • 1/2 pound bay scallops
  • Juice of 4 to 6 limes, or enough to marinade the fish
  • 2 serrano chilies, seeded and finely diced
  • 2 tomatoes, seeded and diced
  • 1 mango, peeled and diced
  • 1/2 red onion, peeled and diced
  • 1 avocado, peeled and diced
  • 1 handful fresh cilantro, chopped
  • Kosher salt to taste
  • Freshly ground black pepper to taste
4.7/5 (7 Votes)

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Mix HORSERADISH DIP with the water and let stand for 5 minutes

  • 1 TB. HORSERADISH DIP SEASONING (Penzeys)
  • 2 TB. water
  • 8 oz. cream cheese (regular or low-fat) at room temperature
  • 1/3 Cup mayonnaise
  • 2 TB. prepared chili sauce (at most grocery stores by the catsup), cocktail sauce works well, too
  • 1 4-oz. can crab meat, drained
  • 1 tsp. fresh lemon juice, optional
4.4/5 (8 Votes)

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These little poppers are perfect for sharing and totally mouthwatering! If you're looking for wonderful seasonal fl

  • Walnut Crusted Scallops
  • 12 ounces Wild Sea Scallops
  • 1/2 cup Almond Meal
  • 2 Eggs
  • 1 cup Walnuts (crushed)
  • 2 tablespoons Hojiblanca Extra Virgin Olive Oil
  • 1/8 cup Yellow Mustard
  • 1/8 cup Herbs de Provence Mustard
  • 1/4 cup honey
4.1/5 (11 Votes)

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Directions: Cook fish sticks according to package directions until golden and crispy

  • for the sauce:
  • 8 pieces frozen prepared fish sticks {got mine at trader joes}
  • 8 small flour tortillas
  • lettuce
  • avocado
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon taco seasoning
  • juice of 1 lime
  • for the salad:
  • 1 can black beans, rinsed and drained
  • 1 can sweet corn, drained
  • 2 large tomatoes, diced
  • 1/2 cup diced red onion
  • chopped cilantro, to taste
  • 2 limes, juiced
  • salt & pepper, to taste
4.7/5 (7 Votes)

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Quick, easy and tasty, this shrimp stir fry started with cooked shrimp that are just heated with the cabbage, scall...

  • 4 ounces cooked shrimp peeled, deveined
  • 1 1/2 cups packaged coleslaw mix, shredded cabbage and carrots
  • 2 medium scallions chopped
  • 2 tablespoons teriyaki sauce
  • 1/2 cups cooked brown rice
4.7/5 (7 Votes)

By

In a large nonstick skillet, heat the olive oil

  • 2 tablespoons extra-virgin olive oil
  • 1 pound sea scallops
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 medium fennel bulb—trimmed, halved and thinly sliced, fronds reserved for garnish
  • 2 tablespoons drained capers
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons chopped flat-leaf parsley
4.3/5 (14 Votes)

By

This marinated shrimp is full of flavor! Great for a light snack or even a light dinner

  • 1/4 cup canola oil
  • 2 cloves garlic, finely minced or pressed
  • 1 Tablespoon dry mustard
  • 1 tablespoon salt
  • 1/2 cup lemon juice
  • 1 tablespoon red wine vinegar
  • 1 bay leaf, crumbled
  • dash of cayenne pepper
  • 1 lemon, thinly sliced and any seeds removed
  • 1 medium red onion, thinly sliced
  • 1 can (5.75 ounces) colossal pitted black olives, well drained
  • 1 jar (2 ounces) chopped pimiento
  • 2 tablespoons chopped flat leaf parsley
  • 2 pounds cooked large shrimp
4.3/5 (16 Votes)

By

This dish is amazing. I'm more accustomed eating this type of dish with spaghetti, but i didn't miss the noodles on...

  • 1/4 cup extra-virgin olive oil
  • 5 large cloves garlic, very thinly sliced
  • 1 bulb fennel (with some fronds), halved and thinly sliced
  • 2 medium carrots, very thinly sliced
  • Kosher salt and freshly ground pepper
  • 1/4 cup dry vermouth or white wine
  • 1 (28 ounce) can San Marzano plum tomatoes, crushed lightly by hand
  • 2 teaspoons fresh tarragon, roughly chopped
  • 2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
  • Crusty bread, for serving
4.8/5 (8 Votes)

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Steamed Mussels with Fennel & Tomato Shrimp and Crab Stuffed Mushrooms