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| 80% Lump Crab Cakes |
Oven: Bake at 400° for 17 minutes on a greased pan |
| Stovetop: Saute in 1/4 inch of vegetable oil at 375° for 3 minutes each side, or until golden brown. |
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| Bacon Wrapped Scallop |
Oven: Bake at 375° for 25 minutes on a greased pan |
| Stovetop: Sauté, on a non-stick pan on medium heat, each side until the bacon is crispy. |
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| Bourbon Marinated Boneless Salmon |
Oven: Bake at 350° for 17 minutes |
| Stovetop: 5 minutes on medium heat |
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| Breaded Cod or Tilapia |
Oven: Bake at 375° for 15 to 17 minutes, turn once after 10 minutes so both sides are evenly baked. |
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| Calamari Strips |
Oven: Bake at 375° for 10 to 13 minutes, turn once after 7 minutes so both sides are evenly baked. |
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| Coconut Shrimp |
Oven: Bake at 375° for 15 to 17 minutes, turn once after 10 minutes so both sides are evenly baked. |
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| Cod Parmesan |
Stovetop: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 375° for 10 minutes. |
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| Crab Stuffed Flounder |
Oven: Bake at 375° for 25 minutes on a greased pan |
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| Crab Stuffed Mushrooms |
Oven: Bake at 325° for 15 minutes |
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| Crab Stuffed Shrimp |
Oven: Bake at 375° for 15 minutes on a greased pan |
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| Crab Cake - Fresh Peaky Toe |
Stovetop: Saute in clarified butter or vegetable oil on medium high for about 3 minutes per side until golden brown on all sides. |
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| Crab Cake - Eastern Short |
Oven: Bake at 375° for 12-15 minutes |
| Stovetop: Sauté in butter on medium heat until both sides are brown. |
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| Crab Cake - King |
Stovetop: Best Sautéd! Sauté in clarified butter or vegetable oil on medium high for apporximately 3 minutes per side, until golden brown. |
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| Crab Cake - Maryland |
Oven: Bake at 400° for 7 minutes |
| Stovetop: Sauté in 1/4 inch vegetable oil on medium heat for 2 minutes on each side. |
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| Deviled Crab |
Oven: Thaw first. Bake at 450° for 30-35 until golden brown. Top with bacon or butter. |
| Deep fry: Thaw first. Deep fry at 350° 5-7 minutes. Top with bacon or butter. |
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| Escargot |
Oven: Bake at 350° for 11-15 minutes. It is done when butter begins to bubble. Do not overcook. Place upright when cooking. |
| Microwave: 30 seconds - 1 minute on high |
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| Grouper St. Jacques |
Oven: Bake at 400° for 20 minutes |
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| Halibut St. Jacques |
Oven: Bake at 400° for 20 minutes |
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| Stuffed Tilapia |
Oven: Bake at 375° for 25 minutes on a greased pan |
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| Lobster Cakes |
Oven: Bake at 375° for 10 minutes |
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| Maine Lobster Tails |
Stovetop: From a thawed state, boil for approximately 6 minutes. |
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| Mini Salmon Wellington |
Oven: Bake at 400° for 10 minutes on a greased pan, or until crust is golden brown |
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| Pecan Crusted Trout |
Oven: Bake at 350° for 10-12 minutes |
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| Salmon Wellington |
Oven: Bake at 400° for 15 minutes on a greased pan, or until crust is golden brown |
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| Scallop Parmesan |
Oven: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 375° for 10 minutes. |
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| Stuffed Salmon |
Oven: Bake at 375° for 25 minutes on a greased pan |
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| Stuffed Shrimp |
Oven: Bake at 375° for 15 to 17 minutes, turn once after 10 minutes so both sides are evenly baked. |
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| Thai Peanut Halibut |
Grill: Grill, meat side first for 3 minutes, turn over to the skin side and grill for 6 more minutes, or until the fish is moist in the middle. |
| Stovetop: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 350° for 15 minutes. |
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| Thai Peanut Tilapia |
Stovetop: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 375° for 10 minutes. |
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| Tokyo Sesame Salmon Fillet |
Stovetop: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 375° for 10 minutes. |
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| Tokyo Sesame Tuna |
Stovetop: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 375° for 10 minutes. |
