Crab & Shrimp Spring Recipes
CRAB BACON LINGUINE
White wine, heavy cream, and bacon combine to make an elegant pan sauce that pairs wonderfully with buttery jumbo lump crab. Serve with plenty of crusty bread on the side, along with the rest of the wine to make a weeknight dinner feel like a special occasion.
Ingredients
- 12 ounces uncooked linguine
- 4 ounces thick-cut bacon, coarsely chopped
- 1 small sweet onion, finely chopped (about 1⁄2 cup)
- 2 garlic cloves, minced
- 1 large red Fresno chile, seeded and finely chopped
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 pound fresh jumbo lump crabmeat, drained and picked over
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon kosher salt
Directions
- Cook linguine according to package instructions; drain, reserving 1⁄4 cup cooking water.
- Add bacon to a large nonstick skillet over medium, and cook, stirring often, until bacon is browned and crisp, about 10 minutes. Add onion, garlic, and red chile to skillet, and cook, stirring often, until softened and aromatic, about 5 minutes.
- Add white wine to skillet, and cook, stirring and scraping all bits off bottom, until reduced by half, about 5 minutes. Add cream to skillet; cook until slightly thickened, about 5 minutes. Add cooked pasta and reserved cooking water, and stir to coat. Add crabmeat, parsley, butter, lemon juice, and salt; gently toss until butter is melted and crabmeat is heated through, 2 minutes. Serve immediately.
GRILLED SCAMPI in a FOIL PACKET
Ingredients
- 2 pounds thawed frozen peeled & deveined large shrimp, tails removed
- 6 tablespoons unsalted butter, cut into cubes
- 2 tablespoons dry white wine
- 4 cloves garlic, chopped
- Zest and juice of 1/2 lemon
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley leaves, chopped
- Pasta, rice or grilled bread, for serving
Directions
- Prepare a grill for high heat.
- Layer two 18-inch-long pieces of foil on top of each other. Put the shrimp, butter, wine, garlic and lemon zest and juice in the center of the foil. Sprinkle with the red pepper flakes, 3/4 teaspoon salt and a few grinds of black pepper. Bring the long sides of the foil together in the middle and fold them over each other to seal. Fold each of the short sides up, making sure the packet is completely sealed.
- Place on the grill and cook until the shrimp are fully cooked and the sauce is bubbling, about 9 minutes. Stir in the parsley and serve over pasta, rice or grilled bread.
SHRIMP & CRAB SEAFOOD ROLLS
Ingredients
- 1 lb medium shrimp peeled and deveined
- ½ lb cooked crab meat claw preferred
- 6 tablespoons unsalted butter melted
- ¼ cup chopped parsley
- 2 tablespoons chopped chives
- 1 tablespoon chopped tarragon
- 3 tablespoons lemon juice
- 2 teaspoons celery salt
- 2 tablespoons Mayonnaise
- Kosher salt and freshly cracked pepper
For the Buns
- 6 brioche split top hot dog buns
- ¼ cup Mayonnaise
- Potato Chips to serve with
- Beer to serve with
Instructions
1. Fill a medium pot to with water. Salt generously and bring to a rolling boil. Add the shrimp and cook until opaque, about 2-3 minutes. Remove the shrimp from water and allow to cool. Then, remove tails from shrimp and cut in half, lengthwise. Transfer shrimp to a large bowl and add crab meat. Set aside while you make herb butter.
2. In a large skillet over medium heat, melt butter. Remove from heat. Add parsley, chives and tarragon. Then add lemon juice, celery salt, mayo and season to taste with salt and pepper. Add to shrimp and crab mixture and toss to coat.
3. Toast buns as needed. Spread mayonnaise on the inside of the buns, then generously fill with seafood mixture mixture. Finish with plenty black pepper and serve with beer and chips.
