While this recipe requires a few more steps than my Southern-style mac and cheese or my oven-baked mac and cheese, I promise it’s worth every minute! Packed with high-quality cheeses and fresh seafood, it’s the perfect dish for a special occasion.

Why I Love This Recipe

Heavy cream, butter, three types of cheese…need I say more? This recipe is absolutely decadent and super rich! I love that this is practically a main course and a side dish all in one. Now, if you wanted to create a surf and turf style dinner, a steak would go beautifully with this mac and cheese, but I find this dish does the job all on its own!

This seafood mac and cheese recipe is a decadent labor of love! It showcases a rich, creamy cheese sauce that’s packed with bold flavors from Old Bay seasoning and wine.

Fresh lobster, shrimp, and crab bring a gourmet twist to your everyday mac and cheese. There’s no imitation seafood here! And the combination of creamy Gouda, white cheddar, and Parmesan creates a savory, velvety-smooth sauce that complements the tender seafood unbelievably well. Plus, the golden panko topping is top notch! 

Although this recipe requires a few extra steps, I walk you through the entire process in the recipe card at the end of this post. Each step is super straightforward so anyone can make it!

Ingredient Notes and Substitutions

Here’s a breakdown of everything you’ll need for this seafood mac and cheese recipe:

• Milk & Cream: Whole milk and half-and-half create an ultra-creamy base for the sauce.
• Cavatappi Pasta: Its spirals are perfect for catching and holding the rich cheese sauce! You can also use other short pasta varieties like fusilli, rotini, or penne.
• Cheese: Gouda adds creaminess, cheddar adds sharpness, and Parmesan creates a salty bite. For the creamiest texture, use fresh block cheese and grate it yourself.
• Butter: A must ingredient in any mac and cheese recipe! Use unsalted butter for better control over the sodium content, especially with all the Parmesan cheese.
• Flour: To thicken the cheese sauce. You’ll need all-purpose flour.
• Seafood: Shrimp, lobster, and crabmeat provide a mix of textures and sweet seafood flavors. Use fresh seafood for the best results.
• Old Bay Seasoning: Provides classic seafood seasoning with hints of celery, paprika, and mustard. Use any cajun or creole seasoning in its place. Or, make a homemade cajun seasoning blend with equal parts paprika, celery salt, black pepper, and a pinch of cayenne.
• Sherry Cooking Wine: Adds a slight acidity that balances the creaminess of the sauce. Plus, it’s a great complement to the lobster! Use dry white wine as a substitute.

How to Make Creamy Seafood Mac and Cheese

Follow my step-by-step instructions to make your seafood macaroni and cheese preparation a breeze! For the best results, be sure to read all the tips throughout this section.

Step 1: Prep the Seafood

Peel, de-vein, and chop the shrimp into bite-sized pieces. Ensure the crab meat is free of shells and drain any excess liquid.

To remove the meat from the lobster tails, make two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell, remove the meat, and chop it into chunks. Toss the seafood pieces in salt and pepper.

Cook the pasta in a large pot of boiling salted water until it’s just shy of al dente. Drain and set it aside. The pasta will continue cooking in the oven, so undercooking it initially prevents it from becoming mushy.

Step 2: Make the Roux and Cheese Sauce

Make your roux by melting a tablespoon of butter in a large skillet or braiser. I like to use my dutch oven casserole.

Whisk in the flour a little at a time to form a light blonde roux, then add the garlic. Keep the heat on medium, and whisk continuously to avoid burning the flour.

Gradually add warm milk and half-and-half to the roux while continuously stirring. Once incorporated, stir in the Old Bay Seasoning, sherry, and pepper. Continue to cook, stirring frequently, for 5-8 minutes until the mixture slightly thickens.

Remove the sauce from the heat and stir in two cups of your mixed shredded cheeses until smooth. Add the cooked pasta to the sauce, mixing well to ensure each piece is coated.

Step 3: Assemble and Bake

Assemble the casserole by layering half the pasta in a greased 9×13 baking dish. Top it with half the seafood mixture, then a layer of cheese shreds. Repeat the layers, finishing with the remaining cheese.

Bake your seafood mac and cheese covered at 350 degrees Fahrenheit for 30 minutes. Toast the panko in the remaining butter, then uncover the dish and top the pasta with panko. Bake it for another 15 minutes until the top is golden and bubbly.

Expert Cooking Tips

A well-executed roux will take your cheese sauce from good to great. It needs to be cooked to a light blonde color – and smooth – to ensure there’s no raw flour taste, but keep a close eye on the pan to prevent burning it by cooking it for too long.

Remember, the cheese mixture should be added off the heat to prevent separation and graininess, keeping the sauce smooth and luxurious. Use a combination of cheeses that melt well and complement the seafood without overpowering it.

Use Block Cheese: Freshly shredded block cheese melts better than pre-shredded varieties, which often contain anti-caking agents that can affect the smoothness of your sauce.

Warm the Cream: Warm the milk and half-and-half in a separate saucepan before adding it to the roux to prevent lumps from forming in your sauce.

Resting: After baking, allow your dish to stand for a few minutes. This resting period helps the flavors meld together.

Frequently Asked Questions

What type of pasta is best for seafood mac and cheese?

Cavatappi is ideal for its ability to hold onto creamy sauces, but elbow macaroni, fusilli, or penne are also great choices for their nooks and crannies that catch the cheese sauce!

How can I prevent my cheese sauce from becoming grainy?

Remember to add cheese to the sauce off the heat to prevent it from overheating, which can cause the cheese to separate and become grainy.

How do I know when the seafood in the mac and cheese is done cooking?

The seafood should be cooked through when the dish’s internal temperature reaches 165 degrees Fahrenheit. At this point, the shrimp and lobster should no longer be translucent.

Storing & Reheating

Follow these simple storage and reheating tips to keep your seafood mac and cheese recipe fresh. Let it cool to room temperature before storing.

Fridge

This dish will last in the fridge for up to 3 days. Store it in an airtight container or in the baking dish with a tight-fitting lid to prevent the pasta from absorbing other flavors.

Freezer

You can easily freeze this dish, but the texture may change slightly once thawed. After wrapping individual portions in aluminum foil, freeze them in a freezer-safe container.

Reheating

Reheat the dish in the oven at 350 degrees Fahrenheit until hot. To prevent drying out, you might need to add a splash of milk before heating to refresh the sauce.

More Seafood Recipes

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

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Print

Cajun Seafood Mac and Cheese Recipe

Seafood lovers unite! This seafood mac and cheese is the ultimate comfort food! Made with layers of fresh lobster, lump crab, and shrimp, and a decadent white cheese sauce, it's the elevated twist to America's favorite dish!

Course Dinner Recipes

Cuisine American

Keyword casserole, mac and cheese, macaroni and cheese, Seafood

Prep Time 30 minutes minutes

Servings 10

Calories 950kcal

Author Anna Kate

Equipment

• Large pot
• 9 x 13 inch Casserole Dish
• Large skillet (4 quart) or braiser

Ingredients

• 3 tablespoons kosher salt plus 1/4 teaspoon, divided
• 1 pound cavatappi pasta
• 2 tablespoons extra-virgin olive oil
• 3 cups whole milk
• 2 cups half-and-half
• ½ cups panko bread crumbs
• 3 cups Gouda freshly shredded
• 3 cups mild white cheddar cheese freshly shredded
• 1 ½ cups Parmesan cheese freshly shredded
• 3 tablespoons unsalted butter divided
• 3 tablespoons all-purpose flour
• 2 garlic cloves minced
• 1 tablespoon Old Bay Seasoning
• ¼ cup Sherry cooking wine
• ½ teaspoon black pepper
• 1 pound raw medium shrimp peeled and deveined, chopped into bite-sized pieces
• 8 ounces raw lobster tail meat chopped into chunks (sub any lobster meat)
• 16 ounces fresh lump crabmeat drained and picked over
• Cooking spray

Instructions

Preparation

• Preheat the oven to 350°F.
• Peel and chop shrimp into bit-sized pieces.
• Drain crab meat.
• Remove meat from lobster tails by making two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell and remove the meat. Chop into chunks.
• Place shrimp, lobster, and crab meat in a medium bowl. Season to taste with kosher salt and black pepper. Toss gently to combine. Set aside.
• Shred and stir together all the cheeses in a large bowl. Set aside.
• Prepare a pot of boiling water. Cook pasta 2 minutes less than package directions for al dente. Drain pasta. Return pasta to stockpot, and set aside.

Make the Roux and Cheese Sauce

• In a large pot, slowly warm the milk and half-and-half on the stove, about 3 to 4 minutes. Turn to the lowest setting and keep warm on the stove.
• In an extra large skillet (like a cast iron casserole or braiser), melt 1 tablespoon of butter over medium heat.
• When melted, whisk in flour a little at a time, stirring constantly, until a paste forms. This should appear a light blonde color.
• Add garlic and cook, until fragrant, about 30 seconds.
• Next, gradually ladle in the warm milk mixture, working a little at a time. Continue ladling and whisking until all the milk has been added and mixture is smooth.
• Stir in Old Bay Seasoning, sherry cooking wine, and ½ teaspoon black pepper. Cook, whisking occasionally, until slightly thickened, 5 to 8 minutes.
• Next, add 2 cups of the cheese mixture. Remove from heat, and continue stirring until smooth, about 1 minute. Stir in drained pasta until fully coated.

Assemble and Bake

• Lightly coat a 9 x 13 inch baking dish with cooking spray.
• Then, layer casserole as follows:
• Half of the pasta mixture.
• Sprinkle half of seafood mixture in an even layer on pasta
• Sprinkle with 2 cups of cheese mixture.
• Repeat layers once.
• Cover with foil and bake in the preheated oven for 30 minutes.
• While the casserole is baking, melt remaining 2 tablespoons of butter in a pan and toast panko, stirring constantly until lightly browned.
• After 30 minutes, remove the foil and top with toasted panko. Return to the oven and bake for 15 more minutes or until the panko topping is golden brown and edges are bubbly.
• Remove from the oven and let rest for 5 minutes before serving.

Nutrition

Calories: 950kcal | Carbohydrates: 46g | Protein: 64g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 281mg | Sodium: 3884mg | Potassium: 576mg | Fiber: 2g | Sugar: 6g | Calcium: 1170mg | Iron: 2mg

The post Cajun Seafood Mac and Cheese Recipe appeared first on Southern Cravings.

A perfectly seared ahi tuna steak is a prized possession that’s difficult to leave behind at a restaurant. But, how do you reheat an ahi tuna steak without compromising its delicious flavor? And, what’s the best way to use leftovers?

Also known as yellowfin tuna, ahi tuna is a richly flavored fish that is usually served raw as sashimi or in a sushi bowl or seared briefly on each side and served rare. When you are choosing your own ahi tuna, always choose fresh and wild caught. Avoid frozen or farm-raised options – which really goes for all seafood recipes. The freshness and quality make a huge difference in preparing ahi tuna, so don’t choose anything less!

Here’s a great seared ahi tuna recipe! It’s super easy to make and is absolutely delicious!

3 Ways to Reheat Ahi Tuna Steaks

Ahi tuna (no matter how it’s prepared) is safe to eat within 24 hours, as long as it’s refrigerated in an airtight container.

Here are a few cooking methods to reheat your leftover tuna steak:

Bring to Room Temperature

While it’s not exactly reheating, this is the preferred method to consuming leftover ahi tuna. You can then serve it on top of a salad, rice or sushi bowl, or serve with other side dishes. Simply allow it to rest on the counter for about 20 minutes. This way, it’s not icey cold and will be more flavorful.

However, bringing the fish to room temperature before reheating is still the way to go. This method helps prevent the fish from becoming overcooked when reheating. Simply remove the ahi tuna from the refrigerator and let it sit at room temperature for about 15 to 20 minutes before reheating.

Recommended: Stovetop Method

One of the best ways to reheat ahi tuna while maintaining its flavor and texture is by warming it briefly in a skillet.

Heat a skillet or grill pan over medium-high heat and add a small amount of olive oil or butter. Once the skillet is hot, place the ahi tuna in the pan and sear each side for about 30 to 60 seconds, just until warmed through. Be careful not to overcook the tuna.

Searing the tuna will help revive its outer crust and impart a fresh, flavorful sear.

Oven Method

If you prefer to use an oven to reheat your ahi tuna, preheat it to a low temperature, around 275°F (135°C).

Wrap the ahi tuna in aluminum foil to help retain moisture and prevent it from drying out during reheating. Place the wrapped tuna on a baking sheet and transfer it to the preheated oven.

Reheat the ahi tuna for approximately 10 to 15 minutes, or until warmed through. Keep a close eye on it to avoid overcooking.

Not Recommended: Microwave Method

The microwave method may seem like the easiest solution, but it’s a big no-no. Microwaves heat unevenly, and you are risking overcooking the fish, weird textures, and unpleasant odors in your kitchen.

Plus, you will lose that crusty sear texture that’s the best part of the dish!

Tips for Reheating Ahi Tuna Steaks

Here are a few things to remember:

• Always allow the tuna to come to room temperature before reheating.
• Once reheated, serve the ahi tuna immediately for the best flavor and texture.
• Garnish the tuna with a squeeze of lemon juice, a drizzle of soy sauce, or a sprinkle of sesame seeds to enhance its flavor further.
• A quick sear is all you need to reheat while maintaining a tender bite.

Ways to Use Leftover Ahi Tuna Steaks

Ahi Tuna Salad: Flake the reheated ahi tuna into bite-sized pieces and toss it with mixed greens, sliced cucumbers, cherry tomatoes, avocado slices, and a light vinaigrette dressing for a refreshing and nutritious salad.

Ahi Tuna Poke Bowl: Cube the reheated ahi tuna and use it as the protein in a vibrant poke bowl. Serve it over a base of sushi rice or mixed greens, then add toppings such as sliced radishes, edamame, shredded carrots, avocado slices, and a drizzle of soy sauce or spicy mayo.

Ahi Tuna Tacos: Flake the reheated ahi tuna and place it in warm tortillas along with shredded cabbage or lettuce, diced mango or pineapple salsa, sliced jalapeños, and a squeeze of lime juice for a flavorful and satisfying taco filling.

Ahi Tuna Nicoise Salad: Arrange the reheated ahi tuna on a bed of mixed greens and add steamed green beans, sliced hard-boiled eggs, cherry tomatoes, olives, and boiled potatoes. Drizzle with a classic vinaigrette dressing for a French-inspired salad.

Ahi Tuna Sandwich: Layer slices of reheated ahi tuna on toasted bread along with crisp lettuce, sliced tomatoes, red onion, and creamy avocado for a delicious and satisfying sandwich. Add your favorite condiments, such as mayonnaise or Dijon mustard, for extra flavor.

Ahi Tuna Sushi Rolls: Use the reheated ahi tuna as the filling for homemade sushi rolls. Roll it up with sushi rice, avocado slices, cucumber strips, and a sprinkle of sesame seeds. Slice the rolls into bite-sized pieces and serve with soy sauce and wasabi for dipping.

Ahi Tuna Grain Bowl: Build a nourishing grain bowl with reheated ahi tuna as the centerpiece. Combine cooked quinoa or brown rice with roasted vegetables, sautéed greens, sliced avocado, and a drizzle of tahini or miso dressing for a satisfying and wholesome meal.

Ahi Tuna Pasta: Toss flaked reheated ahi tuna with cooked pasta, such as linguine or spaghetti, along with sautéed garlic, cherry tomatoes, spinach, and a splash of white wine or lemon juice. Finish with a sprinkle of grated Parmesan cheese for a simple yet elegant pasta dish.

FAQ about Reheating Ahi Tuna

Can you eat leftover seared ahi tuna?

Yes, you can eat leftover seared ahi tuna. However, it’s essential to store it properly and reheat it safely to maintain its quality and safety.

Can you microwave ahi tuna?

While you can microwave ahi tuna to reheat it, it’s not the ideal method, as microwaving can easily overcook the fish and result in a dry texture. If you choose to microwave ahi tuna, do so on medium power for short intervals, checking it frequently to prevent overcooking.

Can you eat seared ahi tuna cold?

Yes, you can eat seared ahi tuna cold, especially if it has been properly stored and handled. Cold seared ahi tuna can be delicious when served in salads, sandwiches, or sushi rolls.

How long will ahi tuna last in the refrigerator?

Ahi tuna will typically last in the refrigerator for up to 1 to 2 days when stored properly in an airtight container or wrapped tightly in plastic wrap. It’s essential to consume it within this timeframe to ensure its freshness and safety.

How can you tell if ahi tuna is still good?

There are several indicators to determine if ahi tuna is still good:

• Check the appearance: Fresh ahi tuna should have a vibrant red color and a shiny, moist surface. Avoid tuna with dull or brownish spots.
• Smell it: Fresh ahi tuna should have a mild, ocean-like aroma. If it smells fishy or off-putting, it may have gone bad.
• Feel the texture: Ahi tuna should feel firm and springy to the touch. Avoid tuna that feels mushy or slimy, as these are signs of spoilage.
• Check the expiration date: If you purchased the ahi tuna from a store, check the expiration or sell-by date to ensure it’s still within its recommended shelf life.

More Seafood Recipes

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

The post How to Reheat Ahi Tuna Steaks appeared first on Southern Cravings.

Crab legs, with their sweet, succulent meat, are a delicacy enjoyed by seafood lovers worldwide. Among the most popular types of crab legs are snow crab legs, prized for their tender meat and delicate flavor. Whether you’re hosting a special dinner or simply craving a taste of the sea, cooking snow crab legs doesn’t have to be intimidating.

Snow Crab Legs Recipe Ingredients and Substitutions

• Snow crab leg clusters – If you get frozen crab, thaw the crab legs in the fridge overnight before cooking. Otherwise, refer to this guide to cooking frozen crab legs.
• Water
• Salt
• Old Bay seasoning: You can also make your own cajun seasoning with a blend of celery salt, paprika, black pepper, and cayenne pepper.
• Lemon wedges
• Unsalted butter

How to Choose Crab Legs

There are three main types of crab you will find at your local grocery store:

• Snow Crab: Known for their long and slender legs, and sweeter meat. These are a little smaller than King Crab and easier to handle. This type is ideal for beginners!
• King Crab: Also known as Alaskan king crab, this type has thick, long legs that are full of delicious crab meat. These are more expensive than Snow Crab, but are much richer in flavor.
• Dungeness Crab: With a sweet and nutty flavor, Dungeness crab meat tends to be a little firmer and less delicate than King or Snow Crab. The legs are shorter and fatter but still yield plenty of meat.

When you head to the grocery store or seafood market, look for legs that are firm and plump, with a bright, shiny shell. Avoid shells that are squishy and appear dull or have an off-putting odor, as this could indicate they are past their prime. 

Fresh or frozen crab legs are both excellent options, but if you’re buying frozen, be sure to thaw them thoroughly before cooking.

How to Cook Snow Crab Legs

Before you start cooking, it’s essential to choose high-quality snow crab legs. 

Boiled Snow Crab Legs

Boiling is perhaps the most straightforward method for cooking snow crab legs, ensuring they stay juicy and flavorful.

Start by filling a large pot halfway with water and bringing it to a boil. Season the boiling water with salt and Old Bay seasoning. 

Once the water is boiling, carefully add the crab legs and let them boil for 5 to 6 minutes until heated and aromatic. Using tongs, remove the cooked crab legs from the pot and place them on a large platter. Sprinkle additional Old Bay seasoning over the crab legs and serve immediately with melted butter, lemon wedges, and cocktail sauce on the side.

Baked Snow Crab Legs

This is my favorite way to make crab legs and always yields the best results! It takes only a matter of minutes! Baking snow crab legs in the oven allows the flavors to meld together beautifully, resulting in tender, aromatic crab meat. This method is also great for cooking King Crab Legs in the oven, too.

To start, preheat the oven to 400 degrees. Line a rimmed baking sheet with large pieces of aluminum foil, and place crab legs on top of the foil in a single layer. Brush crab legs with a mixture of melted butter, garlic, lemon juice, and cajun seasoning. Add additional Old Bay if desired.

Then, cover the baking sheet with foil and bake for 5-7 minutes.

Steamed Snow Crab Legs

Steaming snow crab legs is a gentle cooking method that preserves their natural sweetness and tenderness.

Fill a large pot with a few inches of water and bring it to a gentle simmer. You can use a steamer basket placed in the pot or a large pot with a colander insert—both work well for this method.

Once the water is simmering, carefully add the crab legs to the steamer basket or colander and place the lid on. Steam the crab legs for 5 to 7 minutes, until heated through.

After steaming, carefully remove the crab legs from the pot and serve them immediately.

Tips for Enjoying Snow Crab Legs

• If you are boiling or steaming, be sure not to overcrowd the pot. You may need to work in batches for even cooking.
• Use kitchen shears or a crab cracker to gently crack open the shells, making it easier to access the meat. You can easily find these in a grocery store or online.
• Avoid overpowering the sweet, delicate meat with heavy sauces and seasonings. I prefer Old Bay seasoning.
• Savory melted butter and lemon juice are always great ideas to finish off this recipe.

How to Eat Snow Crab Legs

1. Break the leg away from the cluster to remove, then snap at the joints.
2. Crack the Shell: Use kitchen shears or a crab cracker to gently crack open the shell along the length of the leg. Start by breaking the sections of the shell without crushing the meat inside.
3. Remove the Meat: Once the shell is cracked, carefully pull it apart to reveal the sweet crab meat inside. Use your fingers or a fork to gently remove the meat from the shell. Snow crab legs typically have large chunks of meat in the body and smaller bits in the thinner sections.
4. Dip and Enjoy: Dip the crab meat into melted butter, lemon juice, or your favorite dipping sauce for added flavor. The rich, buttery taste of melted butter complements the sweetness of the crab meat perfectly.

What to Serve with Snow Crab Legs

Looking for side dishes that go with snow crab legs?

• Garlic butter for dipping
• Pasta Salad
• Crusty french bread
• Smashed potatoes
• Sauteed green beans
• Corn on the cob

Frequently Asked Questions

How to season crab legs?

Adding salt, pepper, lemon juice, butter, or cajun seasoning to the crab legs before cooking is a great way to bring out the natural flavor.

Can you overcook snow crab?

Yes, to avoid overcooking, remove the crab legs from the heat and allow them to rest. The meat inside the shell will continue to cook due to carryover cooking.

How do I thaw snow crab legs?

The safest way to thaw snow crab legs is to place them in the refrigerator overnight. Alternatively, you can thaw them more quickly by placing them in a bowl of cold water for a few hours, ensuring they are fully submerged.

What’s the best way to cook snow crab legs?

Snow crab legs can be cooked using various methods, including boiling, steaming, and baking. The best method depends on personal preference and available equipment. Boiling and steaming are popular options for maintaining the crab’s natural flavor and tenderness.

How long do I cook snow crab legs?

The cooking time for snow crab legs depends on the method used and the size of the legs. Generally, they should be cooked for about 4 to 6 minutes when boiled or steamed, or 15 to 18 minutes when baked in a preheated oven.

Should I season the water when boiling snow crab legs?

Seasoning the boiling water with salt and spices, such as Old Bay seasoning, can enhance the flavor of the crab meat. However, it’s optional and depends on personal preference.

How do I know when snow crab legs are cooked?

Snow crab legs are typically cooked when the shell turns bright red and the meat is opaque and firm. You can also insert a meat thermometer into the thickest part of the leg; it should register 145°F (63°C) when fully cooked.

Can I eat snow crab legs cold?

Yes, snow crab legs can be enjoyed cold, especially in salads or chilled seafood platters. However, they are most commonly served hot, either steamed, boiled, or baked.

What should I serve with snow crab legs?

Snow crab legs are often served with melted butter for dipping and lemon wedges for squeezing over the meat. Other popular accompaniments include cocktail sauce, garlic aioli, and seasoned rice or steamed vegetables.

How do I remove the meat from snow crab legs?

o remove the meat from snow crab legs, use kitchen shears or a crab cracker to crack open the shells along the length of the legs. Then, gently pull the shell apart to reveal the meat inside, picking it out with your fingers or a fork.

Are snow crab legs high in cholesterol?

Snow crab legs are relatively low in fat and calories but are naturally high in cholesterol. However, they are also a good source of protein and essential nutrients like vitamin B12 and zinc.

Can I freeze cooked snow crab legs?

Yes, you can freeze cooked snow crab legs for future use. To do so, allow them to cool completely, then place them in airtight containers or freezer bags. They can be stored in the freezer for up to three months.

Storing and Reheating

You can fridge or freeze leftover crab meat inside the shell or removed from the shell.

Fridge

 If you have leftover cooked crab legs, store them in an airtight container or wrap them tightly in plastic wrap. Place them in the refrigerator and use them within 2-3 days for the best quality.

Freezer 

If you want to store crab legs for a longer period, you can freeze them. First, ensure they are completely cooled down. Then, place them in airtight freezer bags or containers, removing as much air as possible to prevent freezer burn. Frozen crab legs can last for up to 3 months in the freezer.

Reheating

Thawing: If your crab legs are frozen, thaw them in the refrigerator overnight or place them under cold running water until thawed. Do not thaw crab legs at room temperature to avoid bacterial growth.

Microwaving: While not the ideal method, you can also reheat crab in the microwave. Place the crab meat in a microwave-safe dish and cover them with a damp paper towel to prevent from drying out. Microwave on high for 1-2 minutes or until heated through, checking regularly to avoid overheating.

More Easy Seafood Recipes

• Seafood Lasagna
• Crab Cakes
• Crab Rangoon
• Crab Salad
• Seared Ahi Tuna
• Scallops
• Sheet Pan Shrimp Boil
• Air Fryer Salmon Bites

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If you enjoyed this recipe, please consider leaving a star rating and a comment below! Your feedback not only helps others discover my blog but also gives me valuable insights from your experience.

Don’t forget to subscribe to my newsletter for the latest recipes. Thank you for supporting Southern Cravings!

The post How To Cook Snow Crab Legs appeared first on Southern Cravings.

Okay, so this crab rangoon recipe requires a little leg work, but I promise it’s so worth it! With my tips, you’ll be a wonton folding pro in no time. And like my crab salad, I stick to real crab meat for the best flavors and textures.

Why I Love This Recipe

You’ve probably seen crab rangoons on Chinese takeout menus, but this dish just got even better! First, making it in the air fryer means way less oil and mess than traditional deep-frying.

Second, I use real crab meat instead of imitation crab meat commonly found in restaurant versions. Combined with rich cream cheese and savory seasonings, these crispy, crunchy bites are the perfect appetizer or finger food for holiday parties, date nights, or game days.

Ingredient Notes

You only need 6 ingredients for this air fryer crab rangoon recipe! Here’s a breakdown:

• Lump crab meat: I always use real lump crab meat in my recipes. It offers the sweetest, most succulent flavor and texture. Plus, it doesn’t contain any artificial additives!
• Cream cheese: Use full-fat plain cream cheese for the creamiest results. Let it soften to room temperature before starting.
• Wonton wrappers: Look for wonton wrappers in your local Asian food market in the freezer section or the refrigerated section of grocery stores near egg roll wrappers.
• Green Onions: Add a mild, crunchy bite and a pop of color to the filling.
• Garlic: Fresh garlic cloves give the filling a slight kick and savory depth of flavor.
• Worcestershire sauce: Adds a complex umami flavor to the filling.

Substitutions

• Crab: Imitation crab, finely chopped shrimp, or even canned tuna can work in a pinch.
• Cream cheese: You can also try ricotta cheese if you don’t have cream cheese.
• Wrappers: Try rice paper or thin spring roll wrappers for a gluten-free option.
• Green onions: Chives or finely chopped shallots also work.
• Worcestershire sauce: Soy sauce is another option. Or, use tamari to make your recipe gluten-free.

How to Make

Making crab rangoon in the air fryer is easier than you might think! Follow my step-by-step instructions for the best results.

Cooking

Step 1
Add all the ingredients except crab meat to a medium mixing bowl. Stir until everything is well combined to distribute the flavors evenly.

Step 2
Gently fold the drained crab meat into the bowl with the mixed ingredients. The key here is to carefully mix the crab meat into the sauce to maintain its chunky texture.

Step 3
Lay 10 wonton wrappers on a clean, dry surface, positioning them in a diamond shape for easier folding. Cover extra wrappers with a damp cloth while you work to prevent them from drying out and becoming brittle. Place a small bowl of water near your working area.

Step 4

Spoon 1 teaspoon of the crab mixture onto the center of each wrapper. Avoid overfilling the wrappers to prevent the filling from oozing during sealing and cooking.

Step 5

Brush the top left and right edges of the wonton wrapper with water. Fold the bottom corner to meet the top edge, forming a triangle, and press firmly to seal. Pressing from the center outwards helps remove any trapped air, which can cause the rangoon to burst during cooking.

Step 6

After sealing it into a triangle, wet your fingers again and brush over the center seam.

Then, fold the left and right edges of the triangle over each other to resemble an envelope with the top open. Place them on a baking sheet.

Step 7
Set your air fryer to 370 degrees Fahrenheit. Lightly spray the basket with cooking oil to prevent sticking. Place the prepared rangoons in the basket in a single layer, ensuring they do not overlap for the crispiest results.

Step 8
Air fry the rangoons for 8 minutes, flip them over, and cook for another 2 minutes. Serve your freshly made crab rangoons warm with a side of sweet and sour sauce for dipping!

Expert Tip

The only time-consuming and “tricky” part of this air fryer crab rangoon recipe is folding the wonton wrappers. Start with one wrapper to practice your technique, then I strongly recommend working in batches to make your life easier.

Lay out and add filling to 10 wrappers at the same time. Then, seal all the wrappers and transfer them to a baking sheet as they are sealed. Continue working like this until the wrappers are filled and you are ready to air fry!

Cooking Tips

• Seal the wontons: Remember to dampen the edges of the wonton wrappers with water before folding them to ensure a proper seal and prevent the filling from spilling out.
• Filling amount: Avoid overfilling the wontons! A teaspoon of filling is enough to allow the wrapper to crisp up nicely while still encasing a generous amount.
• Small batches: Fry in small batches to prevent soggy and undercooked rangoons.

Frequently Asked Questions

How do I know when the crab rangoons are done frying?

Crab rangoons are done when they’re golden brown and crispy. This process typically takes about 4-5 minutes per side. Use tongs to remove them safely from the air fryer.

Can crab rangoons be baked instead of air-fried?

Yes! You can bake them at 375 degrees Fahrenheit for 10-15 minutes until golden brown, turning once halfway through baking. Lightly brush them with oil for a crispy exterior.

How do I seal the wontons properly to prevent leaking?

Dampen the edges of the wonton wrapper with water before folding, and press the edges together firmly. For added security, you can also crimp the edges with a fork.

Storing & Reheating

If you have leftovers, they store well! Let your crab rangoons cool to room temperature before storing them to maintain their crispiness.

Fridge

You can store crab rangoons in the fridge for up to 3 days in an airtight container. Place a piece of parchment paper between layers to prevent sticking.

Freezer
Freeze assembled but uncooked crab rangoons on a baking sheet, then transfer them to a freezer bag or container. They can be stored for up to 2 months and fried straight from the freezer. Simply add a few minutes to the cooking time!

More Seafood Recipes

• Crab Salad
• Air Fryer Salmon Bites
• Pan Seared Sea Scallops
• How to Cook Frozen Crab Legs

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Crispy Crab Rangoons (Made in the Air Fryer)

This crab rangoon recipe features irresistibly crispy wonton pockets filled with creamy, crab-packed goodness. To keep them lighter and healthier, the rangoons are cooked in the air fryer instead of a deep fryer. Try this recipe for a better-than-takeout experience at home!

Course Appetizer

Cuisine American

Keyword air fryer, Seafood, take out copy cat

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 180kcal

Author Anna Kate

Equipment

• Air Fryer

Ingredients

• 6 ounces cream cheese softened
• 8 ounces lump crab meat drained and picked
• 2 green onions chopped (about 3 tbsp)
• 48 wonton wrappers
• 2 cloves garlic minced
• 1 teaspoon Worcestershire sauce
• cooking spray I used avocado
• Sweet and sour sauce for dipping optional

Instructions

• Add all ingredients to a medium bowl, except for the crab meat. Stir until all ingredients are well combined.
• Add the drained crab meat to the bowl and gently stir.

Prep Your Work Area

• On a clean and dry counter or cutting board, lay out 10 wrappers diagonally. Like a diamond shape.
• Place a small bowl of water on your work surface. This will be used to “seal” the filling inside each wrapper.

Assemble the Crab Rangoons

• To the center of each wrapper, add 1 teaspoon of the crab mixture. Be careful not to overfill as the filling will ooze from the sides.
• Now, wet your index finger with water and brush the top left and right edges of each wonton wrapper.
• Fold the bottom corner of the wrapper to meet the top edge, forming a triangle. Press down to secure.
• Working from the center, gently press the air out from around the filling. Be careful not to push the filling out of the wrapper.
• Then, wet fingers again and brush over the center, folding the left and right edges of the triangle over each other. (This should look like an envelope with the top open). Place on a baking sheet until ready to air fry.

Cook

• Preheat the air fryer to 370 degrees. Lightly spray the basket of your air fryer.
• Working in batches, place the rangoons in a single layer and air fry for 8 minutes. Flip and cook for 2 more minutes.
• Serve warm with sweet and sour dipping sauce.

Notes

I strongly recommend working in batches. For example, add filling to 10 or so wrappers at once. Then, seal all the wrappers and transfer them to a baking sheet as they are sealed. Continue working like this until the wrappers are filled and you are ready to air fry.

Nutrition

Calories: 180kcal | Carbohydrates: 28g | Protein: 13g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 19mg | Sodium: 654mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Calcium: 113mg | Iron: 2mg

The post Crab Rangoon appeared first on Southern Cravings.

Much like my crab cakes, I use real over imitation crab meat in this recipe to avoid artificial flavors and other synthetic ingredients. Trust me, it tastes way better too! Plus, no cooking is required for this crab salad, meaning minimal fuss and more enjoyment for you!

Why I Love This Recipe

When summer rolls around, I make this crab salad recipe on repeat! Nothing can beat the sweet, succulent flavors of jumbo lump crab meat, especially combined with a rich, creamy sauce and traditional seafood seasonings like Old Bay.

The preparation is also as straightforward as it gets! Everything comes together in a matter of minutes, then all that’s left is to let it chill in the fridge to meld the flavors. Whether you’re hosting a backyard barbecue, going to a potluck, or just want a nutritious, high-protein lunch, this salad fits the bill!

Ingredient Notes

This crab salad recipe combines fresh, flavorful ingredients for the quintessential summer dish. Here’s a closer look:

• Jumbo lump crab meat: You can use fresh or frozen lump crab meat for this salad. You can even make your own baked crab legs and use this meat.
• Veggies: I use red onion and celery to add a savory crunch that complements the crab meat and gives the salad a nice bite and depth of flavor.
• Mayonnaise & sour cream: Provide a creamy and slightly tangy base for the salad. Use full-fat sour cream and mayonnaise for the best results.
• Lemon juice: A classic seafood pairing! Lemon brightens up the salad and enhances the natural sweetness of the crab. Use freshly squeezed lemon juice.
• Seasonings: I use Old Bay and celery salt to give the salad a warm, slightly spicy, and authentically coastal flavor. You can use store-bought or homemade seasonings.

Substitutions

• Crab meat: If fresh crab meat is unavailable or out of your budget, canned lump crab meat makes a convenient alternative. Drain it thoroughly before use.
• Veggies: Instead of red onion and celery, try shallots, cucumbers, or bell peppers.
• Sauce: For a lighter version, use Greek yogurt to replace mayonnaise and sour cream.
• Lemon juice: If you’re out of fresh lemons, use an equal amount of lime juice or a ½ teaspoon of white wine vinegar.
• Old Bay seasoning: If you don’t have any Old Bay, use paprika, cayenne, and ground mustard. Start with 1 teaspoon of paprika, then add a pinch of cayenne and ground mustard, adjusting both to taste.

How to Make

Learn how easy it is to make this crab salad with my step-by-step instructions below.

Preparation

Place the crab meat on a paper towel to remove excess moisture. Gently press the crab meat with the paper towel, being careful not to break up the lumps. Finely chop the red onion and celery into small, consistent pieces.

Assembly

Step 1
Combine the mayonnaise, sour cream, lemon juice, Old Bay seasoning, black pepper, and celery salt in a bowl. Whisk the sauce until it’s smooth and the seasonings are incorporated.

Step 2
Add the onion and celery to the dressing mixture. Stir to evenly distribute and coat the vegetables.

Step 3
Pour the dressing over the crab meat in a mixing bowl. Gently combine the ingredients. Use a folding motion rather than stirring to maintain the “lumps” of crab meat.

Step 4
Refrigerate the salad overnight to allow the flavors to marry. Cover the bowl with plastic wrap before refrigerating it to keep the salad fresh.

Step 5
Before serving, garnish your crab salad with fresh parsley and a sprinkle of additional Old Bay seasoning for a pop of color.

Expert Tip

Even though store-bought crab salad from the deli is most often made with imitation crab, I can’t stress how much better fresh lump crab meat is in both flavor and texture.

The way you combine the crab meat with the dressing is just as critical here! Gently fold the meat into the dressing, rather than stirring vigorously, to preserve the lumps of crab. This step gives the salad a more satisfying creamy yet chunky texture.

Serving Suggestions

Crab salad is the perfect dish to bring to summer celebrations like 4th of July. For a complete spread, pair it with other summery options like Caprese salad, Southern pear salad, and zesty Italian pasta salad.

You can serve it on top of a bed of mixed greens drizzled with a light vinaigrette or tuck it inside a hoagie for a comforting meal. The creamy, rich flavors of this crab salad also complement crispy crostini or crackers, making it perfect for brunch or as an appetizer at your next gathering.

Cooking Tips

• Quality of crab meat: For the best flavor and texture, always choose high-quality, fresh or pasteurized lump crab meat. Imitation crab will not provide the same results.
• Chilling time: I highly suggest chilling the crab salad in the refrigerator for at least a few hours or overnight to let the flavors meld together for a more cohesive taste.
• Serving temperature: Remove the salad from the fridge and let it sit at room temperature for 10-15 minutes before serving to make the flavors more pronounced and enjoyable.

Frequently Asked Questions

How do I prevent my crab salad from becoming watery?

Ensure that the crab meat is thoroughly drained of any liquid and that the vegetables you use are not overly watery. If you are adding watery ingredients, mix them in just before serving.

What can I do if my crab salad tastes bland?

Adjust the seasoning with additional Old Bay, a bit more lemon juice for acidity, or salt and pepper. Tasting and adjusting the seasoning after the salad has chilled for a few hours can also help, as flavors meld and become more pronounced.

How can I ensure my crab salad is safe to eat during outdoor events?

Keep crab salad chilled until serving time by placing the serving dish over a bowl of ice, and don’t leave it out for more than 2 hours (1 hour if the temperature is above 90 degrees Fahrenheit).

Storing & Reheating

Crab salad is best enjoyed fresh but can be kept in the refrigerator for later.

Fridge

Crab salad can be stored in the fridge for up to 3-4 days. Use an airtight container to keep it fresh and prevent it from absorbing other odors.

Freezer

I don’t recommend freezing crab salad due to the mayonnaise and sour cream, which do not freeze well and can cause the salad to become watery and separated once thawed.

More Seafood Recipes

• Crab Rangoon
• Air Fryer Salmon Bites
• Pan Seared Sea Scallops
• How to Cook Frozen Crab Legs

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Easy Crab Salad (Made with Real Crab)

This easy-to-make crab salad is perfect for any occasion, especially summer get-togethers! Made with lump crab meat, fresh veggies, creamy sauce, and classic seafood seasonings, it’s packed with authentic flavors in every bite. It’s delicious on a hoagie roll, as a dip with crackers, or served on top of salad greens.

Course Appetizer

Cuisine American

Keyword dip recipe, salad, Seafood

Prep Time 20 minutes minutes

Resting Time 8 hours hours

Servings 8

Calories 177kcal

Author Anna Kate

Ingredients

• 16 ounces lump crab meat not imitation crab
• ⅓ cup red onion chopped (½ small onion)
• ½ cup celery chopped (1 stalk)
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tablespoon lemon juice
• 1 ½ tsp Old Bay seasoning
• ½ tsp black pepper
• ½ tsp celery salt
• fresh parsley for garnish optional

Instructions

• Drain liquid from crab meat and place in a medium sized bowl.
• In a separate bowl, make the dressing. Combine mayo, sour cream, lemon juice, Old Bay, pepper and celery salt in a small bowl. Whisk to combine.
• Stir in onion and celery.
• Pour dressing mixture over crab meat and gently stir. You don’t want to stir the crab meat too much and ruin any “lumps” of crab.
• Refrigerate overnight to allow flavors to marry. Garnish with fresh parsley and additional Old Bay if desired.

Nutrition

Calories: 177kcal | Carbohydrates: 2g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 718mg | Potassium: 169mg | Fiber: 0.3g | Sugar: 1g | Calcium: 50mg | Iron: 1mg

The post Crab Salad appeared first on Southern Cravings.

If you’re a fan of hearty, cheese-laden meals, you’ll love this crab bake! It’s super easy to prepare and a real crowd-pleaser. I always make it when I’m hosting friends and family, along with my baked ziti with Italian sausage.

Why I Love This Recipe

This crab bake recipe features a luxurious blend of seafood and comforting Italian flavors. It’s like a seafood lover’s dream merged with the coziness of lasagna.

There is no imitation seafood here, either — only real lump crabmeat and fresh shrimp! Once baked with melty cheese, tender lasagna, and fresh parsley this dish has the perfect combination of sweet, savory, creamy, and bright elements.

Ingredient Notes

Creating the perfect crab bake is simple, especially when you start with the best ingredients. Here is everything you’ll need:

• Lasagna: Makes up the foundation, holding the layers of cheese and seafood together.
• Roux: I make a classic butter and flour roux to add richness and depth. For more information, check out my post on how to make a roux.
• Milk: I use regular milk, but you can try whole milk for a more indulgent consistency.
• Parmesan: Its sharp, salty taste elevates the flavors and adds an Italian touch.
• White pepper: Offers a subtle warmth and complements the delicate seafood without overpowering it.
• Ricotta cheese: Just like regular lasagna, you’ll need a creamy, mildly sweet layer to hold the crab bake together and balance the robust flavors.
• Egg: Binds the ricotta mixture, maintaining a cohesive, luxurious layer.
• Garlic: Its punchy and intensely savory notes infuse the dish with a complex flavor.
• Mozzarella: Melts into gooey goodness, adding a comforting taste that pairs with the sweet crabmeat well.
• Parsley: Brings a fresh, herbal note, brightening the rich flavors.
• Shrimp: Their slight sweetness pairs perfectly with crab. I recommend using fresh shrimp, but frozen shrimp will also work.
• Crabmeat: The star of the show! Lump crabmeat brings a delicate, sweet flavor that’s irreplaceable.

Substitutes

• For a gluten-free crab bake, use gluten-free lasagna noodles and a gluten-free flour blend.
• Pecorino Romano or Grana Padano make great Parmesan substitutes.
• If you don’t have ricotta cheese, try cottage cheese.
• Instead of mozzarella, experiment with provolone, fontina, burrata, or young Gouda.

How to Make

Learn how easy it is to make a crab bake with my straightforward, step-by-step instructions.

Step 1

Start by cooking the lasagna noodles as per the package instructions. Once cooked, drain them and lay them out separately to prevent sticking.

Step 2

In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth, then gradually add the milk, continuously whisking until the sauce thickens. Remove from the heat and stir in ½ cup of Parmesan, along with salt and white pepper.

Step 3

In a separate bowl, mix together the ricotta, egg, garlic, 2 cups of mozzarella, and parsley. In another bowl, combine the drained crabmeat with the chopped shrimp.

Step 4

In a greased 9×13 baking dish, start with a layer of sauce, then noodles, then a layer of the ricotta mixture, and finally a layer of the seafood mixture.

Repeat these layers, finishing with a top layer of noodles, sauce, and the remaining mozzarella and parmesan cheese.

Step 5

Cover the dish and bake it at 350 degrees Fahrenheit for 30 minutes. Uncover the dish and continue baking for an additional 10 minutes until the top is golden and bubbly. Let the crab bake rest for 20 minutes before serving to allow it to set.

Expert Tip

Fresh, high-quality lump crabmeat and shrimp are essential for the best flavor. They both add a subtle depth and sweet element that elevates the dish much better than imitation or frozen seafood.

Similarly, using freshly grated cheeses rather than pre-shredded options makes the taste and texture of your crab bake so much better! This is one recipe I don’t recommend cutting corners on. I promise it’s worth it!

Cooking Tips

• Keep the Noodles Separate: Prevent the lasagna from sticking together by laying the noodles out in a single layer while you prep the other ingredients.
• Layering Technique: Make sure each layer is evenly spread to create a perfect balance of flavors and textures in every bite.
• Baking Time: Monitor the crab bake during the final minutes of uncovered cooking to ensure a perfectly golden top without burning it.

Serving Suggestions

This crab bake is a showstopper on its own, but here are some ideas to make it a complete meal:

• Salad: Pair it with a light, crisp green salad or a Caprese salad for extra nutrients.
• Bread: Serve it with slices of crusty French bread or garlic bread to soak up the delicious sauce. You can even pair it with skillet cornbread or cornbread muffins. 
• Vegetables: Roasted asparagus or air fryer broccoli make great side dishes that complement the flavors well.

Frequently Asked Questions

Can I prepare this crab bake in advance?

Yes, you can assemble the crab bake a day in advance and keep it refrigerated. Just add a few extra minutes to the baking time when you’re ready to cook it.

Is it possible to use canned crab meat?

While I suggest using fresh lump crabmeat for its superior flavor, canned crabmeat makes a convenient alternative. Just ensure it’s well-drained before adding it to the bake.

How do I make my crab bake creamier?

For a creamier texture, you can add more cheese to the ricotta mixture or increase the amount of sauce. Adding a splash of cream to the sauce can also increase its creaminess.

Storing & Reheating

The good news is this crab bake stores unbelievably well. Just make sure you let it cool to room temperature.

Fridge
To keep it at its best, transfer any leftovers to an airtight container. It will stay fresh for up to 3 days this way.

Freezer
If you’ve made a large batch, you can also freeze portions of the crab bake. Wrap them in freezer-safe containers or bags, and they can be kept frozen for up to 2 months. 

Reheating

Thaw the crab bake in the refrigerator overnight and reheat it in the oven at 325 degrees Fahrenheit until warm throughout.

More Seafood Recipes

• Baked Crab Legs
• Crab Leg Seasoning
• Easy Crab Cakes
• Low Country Shrimp Boil
• Pan Seared Sea Scallops

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Easy Crab Bake Recipe (Seafood Lasagna)

This crab bake is super rich, comforting, and indulgent! It’s loaded with lump crabmeat, fresh shrimp, and plenty of punchy Parmesan cheese, all served between layers of lasagna noodles. Just like a seafood lasagna! Try it with a light salad and bread for a seafood twist on a classic Italian favorite!

Course Dinner Recipes

Cuisine American, Italian

Keyword casserole, crab, Seafood, Shrimp

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 677kcal

Author Anna Kate

Ingredients

• 1 pound lasagna noodles
• 4 tablespoons butter
• ¼ cup all purpose flour plus 1 tablespoon
• 3 cups milk
• 1 cup parmesan cheese freshly grated, divided
• ½ tablespoon salt
• ¼ tablespoon ground white pepper
• 30 ounces ricotta cheese
• 1 egg
• 2 teaspoons garlic minced
• 2 ½ cup mozzarella cheese grated and divided
• ½ cup fresh parsley chopped
• 2 pounds jumbo shrimp uncooked, peeled, roughly chopped into ½ inch pieces
• 2 pound lump crabmeat picked and drained

Instructions

• Cook pasta according to package directions, drain and separate.
• In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off the heat add 1/2 cup parmesan cheese, salt and pepper.
• In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
• Drain crab meat. In a separate bowl, mix shrimp and crab. Set aside
• In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.
• Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 20 minutes to set.

Nutrition

Calories: 677kcal | Carbohydrates: 46g | Protein: 58g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 1773mg | Potassium: 661mg | Fiber: 2g | Sugar: 5g | Calcium: 684mg | Iron: 2mg

The post Cajun Seafood Lasagna Recipe appeared first on Southern Cravings.

Before we get into it, this is my official disclaimer: I am not qualified to offer medical or nutritional advice. I am, however, offering my opinion on this synthetic, highly processed “meat” that I wouldn’t touch with a 10-foot pole!

Imitation crab meat, also known as surimi, is a popular choice on sushi restaurant menus and as a main ingredient in seafood salads, crab dips, and many other seafood dishes. It’s affordable, available year-round…and in my not-so-humble opinion, is the worst thing to ever hit grocery store shelves. 

Born and raised along the Gulf Coast, fresh seafood is not hard to come by. There are seafood markets and fresh seafood sold on every corner. I have a passion for fresh, sustainable seafood! Don’t get me wrong. I fully understand the need for affordable ingredients, but imitation crab meat is not the answer! 

Imitation vs. Real Crab Meat

Imitation Crab Meat

Imitation crab meat is not actually crab at all, but a seafood product made from fish, food additives, and other highly processed ingredients. All of this processing creates a crab-like product in texture, flavor, and even color.

In fact, a thin coat of orange food dye is added at the end of the process for a crab-like appearance.

The production process involves several steps:

1. White fish filets (like alaskan pollock) are grinded down to create what’s called a surimi paste. Even still, imitation crab contains less than 50% of real fish.
2. Then, the paste is blended with other ingredients like starch, egg whites, flavorings, and other additives, like MSG. These ingredients give it a crab-like texture and binds it all together.
3. Finally, the mixture is shaped into long strands resembling crab legs before being colored red or orange.

While it may be an affordable alternative to the real thing, imitation crab meat lacks vitamins and nutritional value, found in real crab meat. 

Real Crab Meat

Real crab meat is just that: crab meat picked from a real crab that used to swim in the ocean. These crabs are harvested from their natural habitat. Then the meat from the body, legs, and claws are removed and sold in seafood markets and grocery stores.

Most often, you will find containers of crab meat labeled as “crab claw meat” or “lump crab meat”. Yes, this is a more expensive product than the alternative, but think of all the vitamins and minerals your body will receive.

How to tell if it’s real or fake crab meat?

The easiest way to tell the difference between real and fake crab is the label. Fake crab will have a laundry list of ingredients on the nutrition label. Real crab meat will simply read “crab meat” or “lump crab meat”. There will be no additives or other funky ingredients.

Typically, imitation crab is pretty easy to spot. The shape, color, and general appearance will look downright “perfect”. The top of the meat will be bright red or orange with a super white flesh. The shape and size will be uniform.

If you are ordering from a restaurant menu, imitation crab will be listed as “crab sticks”, “krab”, “crab-flavored seafood” or another suspicious term.

Every restaurant should be able to tell you where they receive their seafood and whether or not it is wild caught or farm-raised. 

Real crab will either be in cans or containers or still inside its shell. Depending on where the meat was pulled from on the crab, real crab meat usually appears finely shredded or in lumps of meat. The meat will be white-ish or slightly gray. 

Tip: When purchasing crab meat, look for a label that says the animal was wild caught. Farm-raised or harvested crab meat will be lesser in quality and in nutritional value.

I’ve got a completely different soap box for farm raised and wild caught seafood! More on that later…

Recipes Using Crab Meat

Because it’s an affordable alternative, there are countless seafood recipes that call for imitation crab meat. However, I encourage you to make the swap from fake to real crab meat.

Here are a few recipes to try with lump crab meat:

• Crab Rangoon – air fried and delicious!
• Crab Salad – doubles as a dip!
• Crab Cakes
• Seafood Lasagna

Fake Crab Meat FAQ

What is imitation crab meat made of?

Imitation crab meat is a type of processed seafood made from white fish fillets (commonly pollock or Pacific whiting) that are minced and combined with various additives such as starches, egg whites, sugar, salt, and flavorings. The resulting mixture undergoes further processing to create a product resembling the appearance and texture of real crabmeat.

Can you eat imitation crab raw?

Yes, imitation crab meat is pre-cooked so you are able to eat it straight from the packaging.

Is imitation crab meat healthy to eat?

No. Imitation crab meat is bad for you. It’s highly processed and contains MSG, food additives, dyes, and other synthetic ingredients. Plus, the high sodium content and gluten can trigger allergic reactions in some people.

Does imitation crab taste like real crab? 

Imitation crab meat has a similar flavor profile to real crab because of an additive called crab extract. Efforts to mimic the real thing extend beyond flavor, which is why the imposter is dyed red and resembles a similar texture of real cooked crab meat.

Seafood Recipes to try

If you love seafood, here are a few great fresh seafood recipes:

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

The post What is the difference between real and imitation crab meat? appeared first on Southern Cravings.

What are scallops?

Scallops are a type of saltwater marine bivalve mollusk, meaning they have two shells that surround a muscle on the inside. In fact, they belong to the same extended family as oysters, clams, mussels, and the like.

Their exterior shell has a characteristic fan-like shape, often adorned with ridges. The muscle (the part that we eat) is round, and it becomes tender and velvety once cooked.

Types of Scallops

There are two main types of scallops, each providing unique flavors and textures. Here is a simple breakdown:

• Bay scallops: Smaller (about ½-inch), more tender. Commonly found in shallow, warmer water, so they are easier to catch. This means they’re an economical option.
• Sea scallops: Larger (can grow to 2 inches). Found in colder water on the ocean floor, so they are more difficult to come by, making them a more expensive choice.

You should be able to find both options in most grocery stores or from reputable fishmongers. There are also a few other noteworthy classifications to keep in mind based on harvesting and processing techniques:

• Diver scallops: Harvested by hand by scuba divers instead of machines, meaning they will be more pricey. However, diving is a much more environmentally-friendly harvesting technique, so you can see how the higher price tag might be worth it.
• Wet scallops: Undergo a process of soaking in a solution, which gives them a perceived larger appearance and increases their weight. Try to steer clear of wet scallops.
• Dry scallops: Do not go through a soaking process, providing a more intense and “pure” flavor. It’s always better to purchase dry scallops if they’re available.

What do scallops taste like?

Scallops offer a mild, delicate, and seriously unique flavor. They deliver a sweet richness balanced by a hint of briny, oceanic tang.

Their texture (if you cook them correctly) is perfectly tender and smooth. Seriously, you don’t even need to use a knife!

How to cook scallops

Scallops can be prepared in various ways, but searing them is by far the most popular. Just remember that scallops are quite delicate and can quickly overcook.

To prevent them from turning tough and rubbery, I suggest preparing the rest of your meal before starting to cook your scallops. Heat some olive oil or butter in a cast-iron or stainless steel skillet until it’s very hot.

In the meantime, rinse the scallops and remove the muscle if they’re still attached. Don’t forget to pat them dry to help achieve a golden brown and crispy crust. For seasonings, I usually stick to simple options like salt and pepper. A good rule to follow when you’re cooking scallops is to keep them simple and let their natural flavor shine through.

Pan-sear the scallops for about two minutes on the first side, but don’t touch them! This will help the crust develop. Flip them and repeat the same process and that’s it! Enjoy them on their own with a squeeze of lemon, over top risotto, or in a white wine sauce.

Scallop & Seafood Recipes

If you’re looking to try scallops or are interested in other seafood recipes, here are some ideas to get you inspired to cook:

• Pan Seared Sea Scallops
• Baked Crab Legs
• Seared Ahi Tuna Recipe
• Easy Crab Cakes

Where to Buy Scallops

When it comes to buying scallops, you’ll often find them sold by weight. While most supermarkets usually sell scallops, I recommend heading to a reputable fish market for a safer bet!

Keep an eye out for packaging marked with the letter U (which stands for “under”) and a number or range that tells you how many scallops you’ll get per pound. For example, “U-10” means there are fewer than 10 scallops per pound.

One last thing is to check for authenticity! Real scallops should appear varied in size and slightly oblong (no two will be the same). If you’re unsure about the components of the package, you can always ask at the counter!

Scallop Nutritional Information

Scallops are not just delicious! Did you know they’re a nutritional powerhouse too? Here’s a quick breakdown of their health benefits:

• Protein-rich: Scallops are rich in protein, making them a great choice if you want to increase your intake.
• Low in fat: Scallops are relatively low in fat compared to other types of seafood and cuts of meat.
• Omega-3s: They are full of omega-3 fatty acids, which reduce inflammation in our bodies, support our brains, and promote heart health.
• Minerals: Scallops are packed with magnesium and potassium. Magnesium helps our nerves function correctly while potassium keeps our muscles and nerves working. Sounds pretty important!

How to store scallops

Proper storage of scallops is essential for maintaining their freshness. Follow these simple steps to keep them fresh and safe to eat:

• Fridge: Refrigerate fresh scallops at temperatures below 38F and try to consume them within a day.
• Freezer: For longer storage, freeze your scallops in airtight containers or freezer bags. Just remember that freezing them may slightly alter their texture, but it shouldn’t have any effect on their taste. This should give you up to 3 months.

Scallop FAQs

Can you eat raw scallops?

Yes, you can definitely eat raw scallops! They are often used in dishes like sushi or carpaccio. If you’re serving them raw, make sure they are fresh and purchased from a reputable fishmonger.

Do I need to rinse my scallops before cooking them?

Yes, always rise scallops under cold water to remove sand or grit before cooking. Don’t forget to pat them dry so you can achieve the perfect sear!

How do I know when my scallops are done cooking?

Scallops are done when they have a golden-brown crust on the surface and are slightly translucent in the center. This usually takes about 2 minutes per side over medium-high heat if you’re pan-searing them.

Can I freeze fresh scallops?

Yes, fresh scallops can be frozen for up to three months. I recommend rinsing, patting dry, and then freezing them in a single layer on a lined baking sheet. Once frozen, they can be transferred to a freezer-safe bag or container.

The post What Are Scallops? appeared first on Southern Cravings.

I’ve always loved salmon, so when I discovered salmon in the air fryer, I knew it was going to be a game-changer! This dish has now become my go-to for busy weeknights and meal prepping.

Just like my other air fryer recipes, it’s virtually all hands-off and so simple to prepare! You can change up the seasonings from recipe to recipe to make it feel different each time. Some of my favorite flavor combinations include lemon pepper and Old Bay.

Why I Love This Recipe

• Perfect for meal prep: Make a double or triple batch of these air fryer salmon bites for easy lunches and dinners throughout the week.
• Quick: Air frying the salmon bites takes just 5-6 minutes! It’s the perfect option when you’re short on time.
• Healthy: Salmon is rich in omega-3 fatty acids. It’s a great source of protein to include in your weekly meal plan.
• Versatile: Pair your air fryer salmon bites with a variety of sides for endless meal options. Think sushi bowls, salads, rice, or air fryer broccoli.

What Are Air Fryer Salmon Bites?

Air fryer salmon bites are a modern twist on a classic dish, with the convenience of an air fryer making it faster and healthier. If you’re looking for a quick, nutritious, and flavor-packed meal, this recipe is the answer!

The bites are tender with a crispy exterior thanks to the air frying process. This simple technique results in a perfectly moist and flaky fish with a golden-brown color. I don’t know what I ever did before I owned this kitchen appliance!

You can enjoy air fryer salmon bites with dip for an appetizer, serve them as part of a spread at a potluck, or pair them alongside roasted vegetables or a salad. You can even include them as part of a sushi or poke bowl.

Ingredients For Air Fryer Salmon Bites

• Salmon: Salmon provides a rich, buttery flavor. You can use any type of salmon you prefer. Atlantic salmon is the most widely available and inexpensive option, but I find sockeye and King salmon (both wild-caught) are the firmest and most flavorful choices.
• Avocado oil: This mild, heart-healthy oil helps the seasonings stick to the salmon. You can also use olive oil or any neutral-flavored vegetable oil.
• Seasonings: Customize the flavor of your salmon bites by using your favorite spice blends. Some options include lemon pepper, garlic powder, onion powder, Old Bay, Cajun seasoning, blackened seasoning, or even a simple mix of salt and pepper.

How To Make Salmon In The Air Fryer

Step 1: Prepare The Salmon

You can use skinless or skin-on salmon filets. If you’re using a skin-on filet, remove the skin by carefully sliding a sharp knife between the skin and the flesh. Then, cut the salmon into 1-inch uniform cubes.

Here is my full tutorial on how to remove salmon skin.

Step 2: Season & Air Fry The Salmon Bites

Once the salmon bites are cubed, preheat your air fryer to 400°F. In a large bowl, toss the salmon with avocado oil and your preferred seasonings. Spread the seasoned salmon bites in a single layer in the air fryer basket, and cook them for 5-6 minutes or until opaque and flaky.

What To Serve With Air Fryer Salmon Bites

Garnish your air fryer salmon recipe with a squeeze of lemon, a sprinkle of fresh herbs, or a drizzle of your favorite sauce.

Enjoy these bites by themselves or with a side of broccoli, a fresh Caprese salad, rice, or mashed potatoes. You can also use them as a topping for sushi bowls and poke bowls.

Recipe Variations

• Asian-inspired: Use a teriyaki or soy-ginger marinade for an Asian-inspired flavor.
• Mediterranean: Season the bites with garlic, lemon, and oregano. 
• Spicy: Add a touch of Sriracha or red pepper flakes for a spicy kick.
• Honey-mustard: Toss the salmon bites in a store-bought or homemade honey-mustard sauce.
• Herb-crusted: Coat the salmon in a mixture of fresh herbs and breadcrumbs.
• BBQ: Toss the salmon bites in your favorite BBQ sauce before cooking them.
• Pesto: Mix the salmon bites with basil pesto for a vibrant and herbaceous finish.

Tips For The Best Recipe

• Quality salmon: Use fresh, high-quality salmon for the best flavor and texture.
• Remove bones: Look for and remove any bones from the salmon before cutting it into cubes.
• Pat dry: Pat the salmon dry before cutting and seasoning it to ensure an even coating.
• Preheat: Preheat the air fryer for 5 minutes so the salmon bites cook evenly.
• Don’t overcrowd: Make sure the salmon bites are in a single layer and not overlapping each other to prevent steaming them, resulting in a soggy texture.
• Thermometer: Use a meat thermometer to check for doneness. You want to aim for an internal temperature of 135°F for salmon.
• Adjust the cooking time: You may need to cook the salmon bites for more or less time based on the thickness of your cubes.
• Serve immediately: Serve salmon in the air fryer right away for the best texture.

What To Do With Leftovers

If you have leftover air fryer salmon bites, follow these simple storage and reheating tips: 

• Fridge: Store leftover air fryer salmon bites in an airtight container in the refrigerator for up to 3-4 days. Just make sure they’re completely cooled first.
• Freezer: Wrap the cooled salmon bites in plastic wrap or aluminum foil and place them in a freezer-safe container. You can store them for up to 3 months this way.
• Reheating: Reheat the salmon bites in the air fryer at 350°F for 2-3 minutes, or until they are warmed through to your liking.

Additional Recipes

If you enjoyed this air fryer salmon recipe, take a peek at some more of my favorite appetizers and snacks like these:

• Air Fryer Buffalo Wings
• 3-Ingredient Bisquick Sausage Balls
• Air Fryer Bagel Bites
• Crispy Air Fryer Potatoes

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before cutting and seasoning it.

How can I tell when the salmon bites are done?

It’s best to use a meat thermometer to be sure the internal temperature reaches 135°F. If you don’t have one, the salmon bites should appear opaque and flaky.

Can I use other types of fish for this recipe?

You can use other firm, flaky fish, like halibut or cod, but the cooking time, taste, and texture will vary based on the type of fish.

Can I cook the salmon bites in a conventional oven?

Absolutely! If you don’t own an air fryer, you can bake the salmon bites at 425°F for 8-10 minutes, or until opaque and flaky.

Can I leave the skin on for this recipe?

It’s best to remove the skin for a better texture and more even cooking.

Print

Quick and Easy Air Fryer Salmon Bites

These air fryer salmon bites are perfect for when you're craving a quick, simple, and healthy meal. Use this versatile protein for making sushi bowls, serving with fresh vegetables, or bulking up your favorite salads. Customize the seasonings to suit your taste, and enjoy a dish that's ready in minutes!

Course Air Fryer Recipes

Cuisine American

Keyword air fryer recipe, easy dinner, salmon, Seafood

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 6 people

Calories 60kcal

Author Anna Kate

Equipment

• Air Fryer

Ingredients

• 8 ounces salmon skin removed
• 1 teaspoon Avocado oil
• Seasonings of your choice

Instructions

#1 – Remove Salmon Skin

• Using a sharp knife, make a shallow cut between the skin and the flesh of the salmon (about an inch in).
• Then, carefully slide the knife along the length of the fillet at an angle. Keep the blade as close to the skin as possible. Gently pull the skin away as continue to slide the knife between the skin and the flesh.

#2 Prepare + Cook Salmon

• Preheat air fryer to 400° F.
• Cut salmon into 1 inch uniform cubes and place in a large bowl. Remove any stray bones you find.
• Drizzle salmon with avocado oil. Toss with seasoning to coat.
• Spread salmon evenly in one layer in air fryer basket.
• Cook at 400° F for 5-6 minutes or until salmon is cooked to desired doneness. (optimal temperature is 135)

Notes

Notes

Seasoning Ideas:

• Lemon Pepper Seasoning
• Salt, Pepper, Garlic Powder, Onion Powder
• Classic mix of salt and pepper
• Blackened Seasoning 
• Old Bay/cajun seasoning

Nutrition

Calories: 60kcal | Protein: 8g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 17mg | Potassium: 185mg | Calcium: 5mg | Iron: 0.3mg

The post Air Fryer Salmon Bites appeared first on Southern Cravings.

Salmon is one of my favorite proteins to make! It’s rich in heart-healthy fats, protein, and other beneficial nutrients. Unfortunately, the skin can sometimes be a sticking point for people. Some love it while others hate it!

Whether you’re preparing a delicate salmon filet, making air fryer salmon bites, or having an at-home sushi night, knowing how to take off salmon skin will take your food to the next level!

Why Remove Salmon Skin?

Salmon skin can be enjoyable if it’s crispy and well-seasoned, but there are certain instances where skinless salmon is preferred.

In recipes like salmon cakes, smoked salmon, or some types of sushi rolls, using skinless salmon is essential for the best taste and texture. It really comes down to personal preference, since some people only eat skinless salmon for its smoother texture. 

Tools For Removing Salmon Skin

Before we dive into how to remove salmon skin, let’s first discuss the tools you’ll need:

• Sharp, flexible knife: A boning knife or a thin-bladed filet knife are both great choices for removing salmon skin. The design of these knives allows for precise control and a closer cut to the skin.
• A cutting board: It’s best to use a non-slip cutting board for safety and control. If you don’t have the right cutting board, place a wet towel underneath it to prevent slippage.
• Paper towels: Paper towels will help you firmly grip the salmon, which can be quite slippery. You want to prevent any kitchen mishaps here!
• Fresh salmon filet: It’s easier to remove the skin from a whole filet rather than individual portions, so I suggest starting there.

How To Remove Salmon Skin

Step 1: Prepare Your Workspace

Place your cutting board on a stable surface or over top a wet paper towel if necessary. Make sure your knife is freshly sharpened for an easier cutting process.

Step 2: Position The Salmon

Place the salmon filet on the cutting board, skin-side down. Make sure the tail end (the thinner side) is facing you. This position will give you better control when you start cutting.

Step 3: Make The Initial Cut

Holding the tail end (you can use a paper towel for a better grip), make a shallow cut between the flesh and the skin about an inch in. Angle your knife slightly downward towards the skin, then start carefully sliding the knife along the length of the filet.

You can hold the skin tightly with your free hand (or a paper towel), and keep the blade as close to the skin as possible. Make sure to apply gentle pressure as you separate the flesh from the skin.

Step 5: Continue Separating The Skin

Keep moving your knife in a sawing motion, always pushing away from your body. Remember, to keep your knife angled slightly towards the cutting board and not upward into the flesh. The skin should start to peel away from the flesh as you continue slicing down.

Step 6: Finish Up

Continue this slicing process until you’ve completely separated the skin from the salmon. If there are any pieces of skin left on the filet, you can carefully trim them off with your knife.

Step 7: Check Your Work

Once you’ve removed the skin, check the filet to ensure it’s clean and no small pieces of skin remain. Also, check the skin. Ideally, it should have minimal flesh still attached. This indicates that you’ve successfully separated the skin without wasting any of the precious salmon meat.

What To Do With Salmon Skin

Don’t throw away salmon skin after removing it! It is actually quite delicious when prepared properly. You can cook it until it’s crispy for a light snack or as a garnish on your favorite dishes.

All you have to do is season it with salt and pepper, place it skin-side down in a hot pan with some oil, and fry it until it’s crispy.

Tips For Removing Salmon Skin

If you want to become a pro at knowing how to take off salmon skin, keep these quick tips in mind:

• Use a sharp knife: Not only does a sharp knife make removing salmon skin easier, but it’s also actually safer to use. A dull knife can slip causing injuries much more often than a sharp one. 
• Slow down: Take your time with the process to ensure you’re removing the skin without taking off too much flesh. You can always go faster as you get better at this technique.
• Practice: The more you practice, the better you’ll get! Don’t be discouraged if you’re not an expert after the first time.

Frequently Asked Questions

Can I eat salmon skin?

Of course! Salmon skin is edible and adds flavor and texture to dishes. If you decide to eat the skin, it’s best if your fish is sustainably farmed or wild-caught to reduce the risk of contamination. 

Can I remove the skin after cooking the salmon?

Yes, you can remove the skin after cooking, but it’s often more challenging to do so. Usually, the flesh sticks to the skin during the cooking process, which is why removing it beforehand is preferred.

Can I use any knife to remove the skin?

Although I recommend a thin, flexible blade like a boning knife, it’s not 100% necessary. You can remove the skin using a chef’s knife or utility knife, too! The most important part is being comfortable and confident while holding it. If you really focus on the technique, you’ll have no issues.

The post How To Remove Salmon Skin appeared first on Southern Cravings.

Served warm in a bowl, this is the perfect way to take your seafood from good to great! I love serving this with a low country boil, peeled shrimp, drizzled over seared scallops, or with tender sweet crab meat! It’s so quick and easy to make. Plus, you likely have all of the ingredients already.

Why I Love this Recipe

Not only is this a pinch to make, it’s also cheap and customizable. I love this recipe because it is so basic and simple to make. If you don’t have fresh herbs on hand, just omit them. Or, trade them out for a cajun seasoning. This is especially delicious with seafood!

And, you can make this all in the microwave! Talk about easy!

Many people simply toss their cooked seafood with a little seasoning and melted butter. But, I think serving warm garlic butter on the side takes your seafood dish to the next level.

Ingredients Notes

• Butter: I like to use salted, good quality butter. Challenge or Kerry Gold are both great brands. I wouldn’t recommend using margarine or any butter substitute.
• Garlic and Seasonings: As I mentioned above, if you don’t have fresh herbs or the recipe’s seasonings on hand, cajun seasoning or seasoned salt will work just fine.
• Lemon Juice: The tang of the lemon really brightens up the rich flavor in this sauce. Feel free to use bottled lemon juice instead of fresh.

How to Make Garlic Butter Sauce

This recipe really comes down to melting the butter and stirring in ingredients. You can make this in the microwave or on the stove. The directions below are for the stovetop, but the recipe card at the bottom of this post provides microwave instructions.

Since this recipe only makes about 2 servings, increase the ingredient amounts as needed.

Cooking Steps

First, gather your ingredients together. Add the butter to a small saucepan and melt over medium heat. Be mindful of the heat setting. It’s very easy to burn butter, and it happens fast!

Be patient and wait as the sticks of butter melt. If it begins to bubble and become frothy, reduce the heat.

Then, add the garlic and give it a good stir. Garlic burns just as easily as the butter, so keep a watch on the color. Continue cooking over low heat for a minute or two, until the garlic is fragrant and aromatic.

Next, turn the heat off and remove the pan from the heat. Add the lemon juice and herbs to the butter. Stir until the ingredients are combined. 

After the mixture is combined, divide the butter into ramekins or small dipping cups for serving.

Alternatively, you can keep the pan on low so the butter stays warm until you are ready to serve with your low country boil or seafood dinner.

Store any unused leftovers in an airtight container for up to 3 days.

Variations

There are so many different recipes for dipping sauces. Most of them start with melted butter. Some include Worcestershire sauce, chili powder, chili sauce, white wine, garlic powder, and other optional ingredients.

Here are a few simple variations for your homemade version:

• Melted Butter
• Melted Butter and lemon pepper
• Melted Butter and garlic
• Melted Butter and lemon juice or lemon zest
• Melted Butter and Cajun seasoning
• To increase the spiciness: Add a pinch of cayenne pepper, hot sauce, red pepper flakes, or tabasco sauce to your liking.
• Add dry white wine to elevate this sauce! This would be particularly delicious served with pasta and scallops. Chardonnay or sauvignon blanc are good options.

What to Serve with Seafood Sauce

This recipe is a classic melted butter and garlic recipe that could really be used on anything. This will complement all of the seafood boil recipes, including a crawfish boil, shrimp boil, king or snow crab legs, lobster, fried shrimp, steamed jumbo shrimp, and any other shellfish you can think of.

FAQ: Garlic Butter Dipping Sauce

How do you make seafood sauce from Old Bay?

To make this recipe with Old Bay seasoning, follow the recipe card below but omit the addition of any extra salt. Instead, add Old Bay (or other Cajun or creole seasonings) one teaspoon at a time. Be sure to taste test the sauce to avoid over-salting.

To avoid overpowering the meal, I’d leave out the addition of a creole or Cajun seasoning if already used on the seafood.

What sauces go with seafood?

Classic seafood sauce recipes include tartar sauce, cocktail sauce, and garlic butter sauce. I recommend serving all three with your seafood dish so guests can choose what they like.

This is a great recipe for dipping shrimp, crab legs, lobster tails, crawfish, or any other ingredient from a seafood boil.

Print

Garlic Butter Sauce for Seafood

Learn how to make a delicious garlic butter sauce for seafood. With just 5 ingredients, this quick and easy recipe can be whipped up in just minutes. Rich, buttery, and seasoned with garlic and herbs, this is a must when it comes to serving seafood, steak, shrimp, crawfish, crab legs, and just about anything else! Stovetop and microwave instructions included.

Course Condiments, Seasonings & Toppings

Cuisine Cajun

Keyword butter, dipping sauce, Seafood, seafood boil

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 cups

Calories 276kcal

Author Anna Kate

Equipment

• Whisk
• Saucepan

Ingredients

• 8 tablespoons butter salted
• 4 cloves garlic minced
• 1 ½ tablespoons lemon juice
• 1 tablespoon chives freshly chopped
• 1 tablespoon parsley freshly chopped
• kosher salt
• black pepper

Instructions

Stovetop Instructions

• Add the butter to a saucepan over medium heat and cook until melted. Turn the heat to low.
• Stir in the garlic and continue cooking over low heat for 1-2 minutes or until the garlic begins to smell fragrant.
• Add the lemon juice and herbs to the butter stirring to combine.
• Remove from the heat and serve immediately or keep warm until ready to serve.

Microwave Instructions

• To a microwave-safe bowl (I like Pyrex measuring glasses), add the butter and garlic.
• Microwave at 30-45 second intervals, or until melted. Stir periodically to avoid splattering.
• When the butter is melted, add the fresh herbs and lemon juice. Serve warm.

Notes

Add a pinch of cayenne pepper or Old Bay seasoning to increase the spice level. 

To make this recipe with Old Bay seasoning, follow the recipe card below but omit the addition of any extra salt. Instead, add Old Bay (or other Cajun or creole seasonings) one teaspoon at a time. Be sure to taste test the sauce to avoid over-salting.

Nutrition

Calories: 276kcal | Carbohydrates: 2g | Protein: 1g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 242mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 0.3g | Calcium: 19mg | Iron: 0.2mg

The post Garlic Butter Sauce for Seafood appeared first on Southern Cravings.

Baked king crab legs is made all on one pan with rich, tender pieces of large crab that slip right out of the shell. It’s way easier than you think and half the work steaming crab legs require!

Baking crab legs in the shell creates a steaming effect, which helps the meat separate from shell. This process makes it super easy to crack and peel without losing all that delicious crab meat! Plus, the butter and Old Bay add even more richness to the crab meat.

Why I love this recipe

One major hassle when it comes to eating crab: all the work that comes with it! With the steaming effect of the oven, giant pieces of crab meat pulls away from the shell so perfectly.

Plus, I LOVE dipping the giant pieces of crab meat into warm, garlic butter. Definitely a must when serving crab legs!

This recipe is perfect for a large family gathering or a special occasion. You can make large batches of crab legs all at once without fooling with a steaming pot. All you need are a few simple pantry staples, like butter, Old Bay seasoning, and lemon.

Ingredient notes

• King crab: Definitely my first choice for crab legs! King crab legs are much larger than other alternatives. They provide large hunks of tender, sweet meat. Make sure you are purchasing wild caught crab legs – not farm-raised.
• Seasonings: This recipe has a lot of cajun flare, but feel free to use another seafood seasoning if you prefer. Any cajun spice mix will work for this recipe.

Substitutions

There’s been some questions about using snow crab or other types of crab for this recipe. For this recipe, Alaskan King Crab is my recommendation, as the legs yield a much heartier meat. If you prefer snow crab, here are three different ways to cook snow crab legs.

Also, your crab legs should be fresh, not frozen. Click here for 3 ways to to cook frozen crab legs.

Recommended Tools

• Seafood crackers and tools
• Large baking sheet

While cracking tools are recommended when shelling crab, you can easily use your hands and a pair of good kitchen shears to reach the meat, too.

How to Cook King Crab Legs in the Oven

As an alternative to steaming, baked crab legs are a delicious way to prepare king crab. By preparing them in the oven, you eliminate the fuss and hassle of filling a giant boiler pot, boiling the water, timing the crab, and draining that huge vat of hot water. The oven method is much easier and less of a hassle overall.

Preparation

First, I like to prepare the Old Bay and lemon butter sauce and set aside half of the mixture for dipping later.

Before you begin cooking the crab legs, give them a good rinse under cool water. You do not need to separate any of the clusters.

Cooking

Place the crab legs on top of a large baking sheet, lined with aluminum foil. Brush the butter mixture over the crab legs with a pastry brush. Feel free to add extra Old Bay seasoning here!

Next, tent another piece of foil on top of the baking sheet, securing at the left and right ends of the pan. This creates a “steaming packet” around the crab legs.

Bake in a 400F degree oven for 20-25 minutes. Make sure to let the crab legs cool off a bit before you begin cracking!

Eating Crab Legs

This is the tricky and messy part. Sometimes you just have to get in there with your hands, but a good pair of kitchen scissors and “crackers” will make the job easier.

1. Crack the leg away from the cluster. Then, crack at the joints to work with different sections.
2. Working one section at a time, bend the pieces back and they should snap in half to expose the meat inside. 
3. Slide the meat out, dip in butter and enjoy!

Cooking Tips

If there was one piece of advice I would give you about this recipe, it would be to choose your seafood carefully. I’m big on sustainable seafood and high quality ingredients. While farm-raised crab legs are more affordable, they are damaging to the environment and lack nutrients and quality from the wild-caught seafood.

Choosing crab legs

• Purchase wild-caught instead of farm-raised. This means the crabs were harvested from their natural environment, instead of “manufactured” from a farm and fed and pumped with who knows what to make them larger.
• Look for harvesting locations in/around Alaska and Russia. King crab has a limited harvesting season and requires a cold water habitat, so they are most commonly found in and around the Bering Sea.

Serving Suggestions

Serve crab legs with simple side dishes, like smashed potatoes, southern cornbread, or twice baked sweet potatoes.

Crabmeat is also delicious served cold over a salad, mixed in pasta and pesto sauce, or prepared as a seafood salad.

Frequently Asked Questions

Can you overcook crab legs?

Yes, cooking too long will result in tough meat with a brittle shell.

What is the difference between snow crab legs and king crab legs?

Mainly the size and harvest location. King crab requires a much colder climate than snow crab.

Tips for reheating, storing, and leftovers

Fridge

For easy storing, crack the crab and remove the remaining meat. Place in an airtight container and refrigerate for up to 3 days.

Reheating

• To reheat crab legs in the shell, preheat your oven to 350F degrees, wrap the crab legs in foil and bake for 15-20 minutes. 
• To reheat crab meat, add to a hot skillet and saute for 3 minutes or until warmed through.

More seafood recipes and tips

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

Print

King Crab Legs in the Oven

Learn how to make king crab legs in the oven! This simple recipe is the easiest way to enjoy crab legs in under 30 minutes! Baked with butter and Old Bay seasoning, the tender, succulent meat slips right out of the shell when cracked!

Cuisine American

Keyword baked crab legs, crab legs, Seafood

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 302kcal

Author Anna Kate

Ingredients

• 3 pounds king crab legs
• 8 tablespoons butter
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon lemon juice
• 1 clove garlic minced

Instructions

• Preheat oven to 400F degrees. Line a baking pan with large pieces of aluminum foil. Place crab legs on top of the foil in a single layer. Set aside.
• In a small saucepan, melt butter over medium heat. Whisk in 1 tablespoon of Old Bay Seasoning, the lemon juice, and garlic. Reserve half of the mixture for dipping later.
• Using a pastry brush, brush crab legs with butter mixture. Season with to taste with additional Old Bay if desired.
• Tent the foil by bringing together all four sides of the aluminum foil to create a “packet” around the crab legs.
• Bake in the preheated oven for 20-25 minutes. 
• For easy handling, allow the crab legs to cool for 5 minutes before serving. Serve with the reserved Old Bay butter mixture for dipping.

Nutrition

Calories: 302kcal | Carbohydrates: 1g | Protein: 21g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1129mg | Potassium: 253mg | Fiber: 0.2g | Sugar: 0.1g | Calcium: 74mg | Iron: 1mg

The post King Crab Legs in the Oven appeared first on Southern Cravings.

I’m sure you’ve had this dish many times in restaurants. It’s usually coated in a sesame seed crust with a slightly “tanned” edge and a bright reddish-pink center and served with a savory dipping sauce. 

This is the quintessential seafood luxury and is a family favorite right along with pan seared scallops, crab cakes, and a shrimp boil!

This recipe is very similar to what you might find in a restaurant, but it is just as easy to make at home. Serve this sliced over a bed of white rice and roasted vegetables or alongside a fresh salad. 

Ahi tuna steak

Ahi tuna is also known as yellow-fin tuna. There are related species of tuna that can be found on the East and West coasts of the U.S. – typically, all found in warmer waters. These are massive fish, coming in at about 400 pounds or more!

What to look for when buying fresh tuna

Many people don’t think twice about ordering sushi from their local sushi restaurant, but when it comes to preparing sushi-style foods at home, cooks are quickly intimidated. 

While a certain amount of concern over preparing raw fish at home is expected, this recipe can be prepared safely and deliciously with a few guidelines to follow.

When purchasing fish, fresh is best. With proper handling and preparation, no matter the recipe, you will be rewarded with a delicious meal with all of the best flavors of the fish in every bite.

Here are some things to look for when buying tuna:

• Purchase fish from a trusted source, like a local fish market. If you are visiting the area, choose a store that does its own harvesting to be sure you are selecting the best, highest-quality fish available. Reliable stores will be happy to share this information with you as they are focused on providing the very best for their customers.
• Don’t purchase fish you cannot see with your own eyes! Also, the store/facility should be clean and sanitary, and have a visible health department rating.
• Always buy fresh ahi tuna steaks – never frozen. Frozen fish has less flavor and will not yield as delicious results.
• Bright, red steaks are the freshest. As the meat is exposed to oxygen, the meat will oxidize and turn brown fairly quickly. 
• The true test of freshness: the smell. Even though tuna is a fish, this raw fish should never smell overly fishy. If you are taken back by the odor, skip the fish and move on.
• Never buy farm-raised fish, especially when serving raw. Wild-caught fish from the U.S. will be fresher, humanely treated, and handled with better hygiene practices than any “fish farm”.

Is ahi tuna safe to eat raw?

Ahi tuna is safe to eat as prepared in this recipe. If you have health concerns or existing immune deficiencies, check with your doctor before consuming.

As with any animal, there are risks when consuming raw or undercooked meats, so it is incumbent on the cook and consumer to be aware of these risks and take necessary steps to prevent infections.

The best advice is properly handling the fish and following the tips and guidelines as listed in this article.

According to an article on Serious Eats (with reference to FDA), the only real way to avoid parasites and bacterial growth is to properly freeze or cook the fish in question. 

According to experts (cited in the article), bacterial growth is far more concerning than parasites in raw fish, which is typically brought on by “temperature abuse”.

Parasites can be rid by freezing the fish, but “temperature abuse” creates the perfect environment for bacterial growth through storage, preparation, or handling the fish at unsafe temperatures. Fish must be kept below 40°F (4°C) to inhibit bacterial growth.

For example, if you drive 8 hours with unchilled tuna steaks (obviously much higher than 40°F), and then prepare them following this recipe, the bacterial count on that piece of fish, could be dangerously high.

Additionally, the terms “sushi-grade” and sashimi-grade” are simply marketing terms and do not denote safety specifications or guarantees. These terms are not used or vetted by the FDA or any official regulations.

How to cook tuna steaks

Enough of all that safety info! Let’s get to the fun part. Cooking tuna steaks is the easiest part – it’s a quick sear for a few minutes on each side, then you’re ready to eat.

Ahi tuna steak marinade

The key to bringing out the natural flavors of the fish is a great marinade. This umami-textured combination of soy sauce, lemon juice, and toasted sesame oil gives this delicate fish the most delicious flavor.

Here’s what you need for the marinade:

• Soy sauce
• Lemon juice
• Toasted sesame oil
• Garlic
• Sugar
• Kosher salt and freshly cracked black pepper

Because this recipe calls for lemon juice, you only need to marinate the steaks for 15 minutes total. For any significant time longer, the lemon juice will begin to “cook” the outside of the fish, which will result in tough meat as an end result.

How to sear ahi tuna

A cast-iron skillet does a great job of searing the steaks. Since you don’t want any sticking with this recipe, make sure your cast iron is well seasoned.

Avoid using non-stick cookware for this recipe as it doesn’t give the fish that perfect crust on the outside.

It’s tempting to “check” the underside of the fish while searing, but resist the urge and let the Maillard reaction do its job. Moving the fish too much will cause uneven cooking and flaking.

After searing, allow the fish to rest on a cutting board or plate for 10 minutes. This allows the juices to redistribute for a perfectly tender bite.

Then, slice across the grain with a serrated knife and serve chilled or at room temperature.

Seared tuna should be bright pink in the center when serving.

More Seafood Recipes

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

Check out this guide to learn how to reheat ahi tuna.

Print

Seared Ahi Tuna Recipe

Ahi tuna, also known as yellow-fin tuna, is marinated in soy sauce, lemon juice, and sesame oil, then seared to perfection! Served rare, don’t let this sushi-style dish intimidate you. With a few simple ingredients, you can prepare this elegant meal in less than 30 minutes.

Course Dinner Recipes

Cuisine American

Keyword dinner, entree, Seafood, sushi

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Additional Time 15 minutes minutes

Total Time 26 minutes minutes

Servings 2

Calories 458kcal

Author Anna Kate

Ingredients

• ¼ cup soy sauce
• 1 tablespoon lemon juice
• 2 tablespoons toasted sesame oil
• 3 cloves garlic minced
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons sesame seeds
• 2 ahi tuna steaks about 1 1/2-2 inches thick
• Oil for cooking

Instructions

• In a mixing bowl, whisk the first 8 ingredients (everything but oil and tuna steaks) for the marinade.
• Place the tuna steaks on a rimmed pan or casserole dish, and pour marinade over the fish.
• Marinate for 15 minutes, turning once halfway through the marinating process. Pour off the marinade from the fish.
• Heat a few tablespoons of oil in a cast-iron skillet over medium-high heat, until shimmering.
• Carefully place tuna steaks in the skillet with plenty of room between them. *
• Sear 3 minutes per side. Carefully flip with tongs or a spatula.
• Transfer fish to a large cutting board or plate, cover with foil, and allow to rest for 10 minutes.
• Using a sharp knife (serrated is best), slice thinly across the grain (perpendicular to the natural lines across the fish).
• Garnish with green onion and sesame seeds if desired. Serve chilled or at room temperature.

Notes

Please read the entire post for details, tips, and more!

Note: Be sure to give the individual steaks plenty of space between them to allow for optimal searing.

What to serve with Ahi Tuna Steaks:

White rice
Asparagus
Green beans

Nutrition

Serving: 1grams | Calories: 458kcal | Carbohydrates: 10g | Protein: 45g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 2851mg | Potassium: 567mg | Fiber: 2g | Sugar: 5g | Calcium: 111mg | Iron: 4mg

The post Seared Ahi Tuna Recipe appeared first on Southern Cravings.

I’ve heard many times that preparing scallops is beyond a typical homecook’s skill set. Well, this recipe will prove that wrong. There’s really nothing to preparing this dish, just a little time to dry out the scallops, a few minutes in a pan, and then you are diving right into these beauties!

About Pan Seared Scallops

What are scallops?

Scallops are considered shellfish and are found in the ocean. There are two types of scallops: bay scallops and sea scallops.

• Bay Scallops are typically found in bays or shallow waters on the East Coast. They enjoy hiding out in seagrass from predators.
• Sea Scallops are found in much colder, deeper waters around the world. In the U.S. they are caught in the Northwest Atlantic Ocean, from the Newfoundland areas down to North Carolina. 

Both bay scallops and sea scallops are found inside of what we call sea shells. In fact, by clapping their shells together, they can really scurry across the ocean floor to escape larger predators.

Bay scallops vs. sea scallops

The most noticeable difference between the bay scallops and sea scallops is the size. Sea scallops are much larger (about 1 inch in diameter) than bay scallops, which are about the size of your thumbnail.

You can find scallops year-round, but scallop season peaks during the late fall and winter. If you want the freshest catch, the last few months of the year are best.

Big or small, scallops have a delicate, rich flavor and are full of protein! They have a slightly sweet flavor of saltwater “essence” but are not overly fishy. 

Tips for Buying Scallops

When buying sea scallops, it’s important to look at the location where they were harvested. Choose scallops that are wild-caught and harvested within the U.S.

Although a little more expensive, wild caught seafood is much more sustainable and higher-quality than farm-raised. 

When you are buying seafood, always spring for the extra cost for better quality, taste, and nutritional value.

If you are in a land-locked state, fresh seafood is always more difficult to come by. Search around for a local butcher who can guide you to a place that sources fresh seafood, or invest in a sustainable seafood subscription box. 

It’s completely ok to purchase frozen scallops! In fact, unless you are buying them right off the East Coast, frozen will more than likely be your only option.

What you don’t want to do, is purchase them from a supplier who caught them, then froze them, and shipped them to a store where they were then defrosted and put on ice for a few days.

Any kind of meat or seafood that endures this process is losing a lot of quality and nutritional value. I recommend this for all of your seafood purchases for recipes like a low country boil, crab cakes, or shrimp dishes.

Easy Pan Seared Scallop Recipe

This is an easy but elegant recipe that is a delicious upgrade to a weeknight dinner or for a special occasion. Just scallops, butter, and salt is all you need!

My favorite part about this recipe is that there’s no extra fuss with lemon, garlic, breadcrumbs, or anything else. You really, really, don’t need all of that with scallops. They do a superb job of the flavor speaking for themselves!

How to prepare scallops

There are a few really important things to know when cooking any scallop. Please, do not skip this step! If the scallops aren’t completely dried, they will release moisture when they cook and will not give you that browned crust.

No matter if you are working with bay or sea scallops, they must be fully defrosted before you begin to prepare them. After the scallops are completely defrosted, lightly rinse them under cool water in a strainer.

To prepare scallops for searing, pat all sides of each scallop with a paper towel. You want to draw as much moisture out of them as possible to get that nice savory crust.

As I am patting them dry, I place them on a paper-towel lined baking sheet. Then, salt them generously with kosher salt, place another layer of paper towels on top. Then, place a baking sheet on the top to “sandwich” the scallops between the paper towels to continue to remove the moisture from the scallops. 

How to cook sea scallops

After the scallops have “rested”, you are ready to cook. Remove the layer of paper towel and baking sheet from the top of the scallops.

How to sear sea scallops

To sear scallops, I like to use a cast iron skillet. You can also use enameled cast iron, both will do just fine. 

Cast iron holds heat more evenly than other skillets, which is why it’s my choice for searing anything! 

When you are searing, you want to be sure the skillet and butter are really good and hot. Because butter can burn easily, I like to use a little oil, too. This gives the butter a “buffer” and prevents it from burning in the pan. 

Burned butter can ruin a dish, so be careful with this step.

As you place your scallops in the skillet, make sure you are leaving plenty of space between them for the maillard reaction – the browning process. Give them about 1 inch between each other to breathe.

When the scallops hit that piping hot skillet, you should be able to hear it and see it!

How long to cook sea scallops

Searing takes only about 5 minutes total and is really the best way to cook scallops. Place them in the skillet and wait 2-3 minutes, then turn them and do the other side for 2-3 minutes.

If the scallops stick when you are ready to flip the scallops to the opposite side, give them a few more seconds and try again. You might have to do a little twist motion with the tongs, but it should release easily. 

If they do not release, it could be because your cast iron skillet isn’t properly seasoned or it wasn’t hot enough when you added the scallops.

If you need to, turn down the heat a notch or two, then try again but be patient or you’ll leave behind that crust. It will release when it’s ready and shouldn’t burn doing this process.

After you flip them, add more butter to the pan and baste the tops of the scallops for added flavor and thorough cooking.

I like to use a set of tongs for turning instead of a spatula. Using a spatula can get tedious with the small pieces, and you could end up tearing the scallops.

What to serve with sea scallops

I love to use this scallop recipe as a main course, and pair with a green salad, risotto, or roasted vegetables as a side dish. 

Make it a meal with these recipes:

• Roasted asparagus
• Sautéed green beans
• Garlic butter for dipping
• Pasta salad

You can also toss them with pasta – swirling cooked spaghetti in the pan with the scallops and remaining butter. Then, top with a little lemon and/or freshly grated parmesan.

More Seafood Recipes:

• Cajun Seafood Mac and Cheese Recipe
• How to Reheat Ahi Tuna Steaks
• How To Cook Snow Crab Legs
• Crab Rangoon
• Crab Salad

Seared Sea Scallops FAQ

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Seared Sea Scallops

All you need is 4 ingredients for beautiful pan-seared sea scallops. The savory crust from the cast iron gives the scallops a crispy texture on the outside while smooth and soft on the inside. This simple recipe is no fuss and a delicious accompaniment to a salad, pasta, risotto, or as an appetizer.

Course Dinner Recipes

Cuisine American

Keyword scallops, Seafood

Prep Time 15 minutes minutes

Cook Time 4 minutes minutes

Total Time 19 minutes minutes

Servings 4 people

Calories 133kcal

Author Anna Kate

Equipment

• Kitchen Tongs
• 10-inch Cast Iron Skillet
• Colander

Ingredients

• 1 – 1 ¼ pounds sea scallops approximately 16
• 2 teaspoons butter unsalted
• 2 teaspoons olive oil
• kosher salt

Instructions

Prepare the Scallops:

• Working with defrosted scallops, place them in a collander and rinse under cool water.
• Remove the excess moisture by patting each scallop dry with paper towels. One-by-one, place on a paper towel-lined baking sheet. Season with kosher salt.
• Then, place another layer of paper towels on top of the scallops, then follow with another baking sheet.
• Set aside for 15 minutes.

Sear the Scallops:

• Add 1 teaspoon of butter and the oil to a well-seasoned cast iron skillet (or enameled cast iron), over medium-high heat.
• When the skillet is hot, gently add the scallops leaving 1-inch of space between each. You may need to do this in batches depending on how many scallops you are preparing.
• Sear the scallops for 1 1/2 minutes. Then, flip to the other side.
• After flipping, add the remaining teaspoon of butter to the skillet and baste the scallops with butter using a large spoon.
• The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Notes

Please read the entire post for details, tips, and more!

Nutrition

Calories: 133kcal | Carbohydrates: 5g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 572mg | Potassium: 291mg | Sugar: 0.003g | Calcium: 9mg | Iron: 1mg

The post Pan Seared Sea Scallops Recipe appeared first on Southern Cravings.

If making crab cakes intimidates you, I’ve got some tips that will change your mind! Believe it or not, this delicious recipe is both easy and quick to put together. In fact, you can make these ahead the night before and pan-fry for dinner in less than 10 minutes!

This crab cake recipe is commonly known as a Maryland Style crab cake, which keeps the crab meat as the main focus. This means there are minimal filler ingredients and only includes ingredients that hold the crab patty together.

Why I love this recipe

Most restaurants stuff their crab cakes full of bell peppers, heavy bread crumbs, and other ingredients, which leaves this dish with very little crab meat per patty and over-powering flavors that mask the crab. In this dish, crab is the main focus with savory herbs and just a crumble of crackers to bind it all together.

I love that this recipe is so easy to put together! You can make these ahead of time so they have plenty of “setting” time in the refrigerator, then pan-fry these for a few minutes on each side. Dinner is done in under 10 minutes!

Ingredient Notes

• Crab Meat: This recipe uses lump crab meat. You can find this fresh from a seafood market, canned, or frozen. Be sure you are purchasing wild-caught seafood and not imitation crab meat.
• Binder: While there are no filler ingredients, a binder of egg, mayonnaise, and crackers are used to bind the meat together.
• Old Bay Seasoning: Old Bay Seasoning is a must for this recipe. You can’t make crab cakes without it! Try this homemade version of Old Bay!

How to Cook Crab Cakes

Old Bay crab cakes are simple and easy to put together, but this recipe does take a little extra planning time.

Preparation

Before you begin assembling the crab cakes, you will need to make sure your crab meat is defrosted and drained well. Otherwise, your crab meat mixture will be soupy and will not form into a patty or hold their shape while cooking.

I prefer to add the crab meat to a strainer in the sink and press out the moisture with a fork. Fluff, then repeat. Allow the meat to continue draining while you gather the remaining ingredients.

Next, flake the crab meat with a fork and check for any pieces of shell that was left behind. Be careful not to over flake as you want the lumps of crab meat to retain their shape.

Cooking

Step 1: Make the Crab Meat Mixture

To a bowl, add the crushed saltine crackers, mayonnaise, lightly beaten egg, parsley, Old Bay, dry mustard, pepper and Worcestershire sauce. Whisk to combine.

I like to crush the saltine crackers in a zip-top bag or crumble into the bowl with my hands. It doesn’t have to be perfect, roughly crushed is fine.

Then, fold in the crab meat. Do this gently to keep those big, lumps of crab meat intact.

Step 2: Make the Crab Meat Patties

Use your hands to shape the mixture into about 6 patties. These are usually about hamburger patty size. Place the patties in a casserole dish or on a baking sheet.

Step 3: Chill the Crab Cakes

Cover with foil and place in the refrigerator for at least 1 hour. If you skip this step, the crab cakes will fall apart. The colder the patties are for cooking, the better!

After the patties have chilled, remove them from the fridge. You can even give them another dousing of Old Bay over the tops if you like.

Step 4: Cook the Crab Cakes

Melt butter in a skillet over medium heat. I prefer a cast iron skillet. The butter should not burn but begin to appear frothy.

When the butter is hot, add the crab cakes to the skillet and cook for 4 to 5 minutes on each side or until golden brown.

Be careful not to overcrowd the pan to get the nice brown crisp on the outside. It doesn’t take long for them to cook – about 5 minutes on each side. 

As you are cooking, it’s tempting to want to check the bottom for color, but don’t! Place them in a pan with the butter, over medium-high heat, and don’t move them until you are ready to flip them at the 5-minute mark.

When each crab cake is done cooking, remove it from the skillet and place it on a plate. You can cover the plate with foil to keep warm.

Expert Tip

As mentioned above, chilling the crab meat patties is very important to avoid the crab cakes from falling apart. If you are short on time, place the crab patties in the freezer to help them firm up faster.

Cooking Tips

Choosing Crab Meat: Look for “lump crab meat” on the container. This is the most expensive grade of blue crab meat, but it is the best! When purchasing fresh (not frozen) lump crab meat, use within 2-3 days. Canned crab meat (unopened) will last in the refrigerator for several months.

Leftover Crab Cakes: Serve leftovers on a bun for a sandwich, deconstructed over pasta with a little olive oil, or with a salad.

Variations

Here are a few ideas to change up this crab cake recipe:

• Use a deep fryer for extra crunch, an air fryer for a healthier “fried” version, or bake the crab cakes in the oven.
• Instead of Old Bay, use different seasoning blends to your taste.
• Try adding in different ingredients like scallions, herbs, and chopped shrimp.

What to serve with crab cakes

You must have a really good remoulade sauce for dipping! This is the only sauce I serve with crab cakes, and it complements them perfectly.

Here are some great side dishes to go with crab cakes:

FAQ for Crab Cakes

What kind of crab do you use for crab cakes?

Jumbo lump crab is the choice for those who are seafood purists! There are recipes that use imitation crab or canned crab meat; however, I have never used anything but fresh crab meat.

How do you make crab cakes from scratch?

Combine the ingredients in the recipe card below, then patty the mixture out into 6 patties. Place them on a parchment paper-lined baking sheet, and place in the fridge for at least 1 hour. Then, following the instructions below, pan-fry them for 5 minutes on each side and serve.

What are crab cakes made of?

There are different styles of crab cakes. This particular recipe is crab forward with large lumps of crab meat with a few seasonings.

How do you keep crab cakes from falling apart?

Allowing them to “set” in the fridge, including the egg and the small amount of breadcrumbs keeps them from falling apart. It’s important to get them icy cold in the refrigerator. Don’t skip this step or your cakes will fall apart.

How do you know when crab cakes are done?

Crab cakes are finished cooking after pan-frying for 5 minutes on each side and a quick rest on a plate for 2-3 minutes.

Where does the crab meat come from?

The crab meat for this recipe comes from the legs, claws, and body of the crab. Depending on where you are located, you can find frozen, but fresh crab meat near the butcher section of your grocery store. It’s important to select wild caught, instead of farm-raised for sustainability and quality.

Is it better to fry or bake crab cakes?

Knowing how to cook crab cakes is half the battle. I prefer them pan-fried. Follow the steps above or in the recipe card below for pan-frying instructions. To do this, you’ll need a cast-iron skillet as mentioned above, butter, and prepared crab cakes using the recipe below.

Storing and Reheating

If you have leftovers, store them in a container in the refrigerator for up to three days. Cooked crab cakes can also be wrapped in plastic wrap and frozen for up to 3 months.

To reheat, place a crab cake in a skillet over medium-low until warmed through.

More Seafood Recipes and Tips

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

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Old Bay Crab Cake Recipe

Learn how to make the best Old Bay crab cakes! Made with tender lump crab meat, old bay seasoning, and saltine crackers, this is an easy recipe made with no-filler ingredients for the perfect crab flavor in every bite. Tips for making crab cakes that don’t fall apart included.

Course Dinner Recipes

Cuisine American

Keyword crab, easy crab cakes, Seafood

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill/Set Time: 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 269kcal

Author Anna Kate

Equipment

• 10-inch Cast Iron Skillet
• Sheet Pan
• Mixing Bowls
• Colander

Ingredients

• 1 pound lump crab meat drained
• ½ cup saltine crackers crushed (about 6-8 crackers)
• ½ cup mayonnaise
• 1 egg lightly beaten
• 1 tbsp. dried parsley flakes
• 1 tbsp. Old Bay Seasoning plus more as desired
• ½ teaspoon dry ground mustard
• ½ teaspoon black pepper
• ½ teaspoon Worcestershire sauce
• 2 tablespoons butter salted

Optional for Serving:

• Remoulade sauce
• garlic butter

Instructions

• Working with thawed jumbo lump crab, Thoroughly drain crab meat in a colander, and flake with a fork to separate the large pieces.
• Gently stir and remove any bits of shell.
• Using your hands or a zip-top bag, crush the saltine crackers by giving them a quick squeeze. They do not have to be uniform in size. Place crackers in a medium-sized mixing bowl.
• Then, add the next 7 ingredients to the same bowl. Stir to combine.
• Gently fold in the drained crab meat and stir until ingredients are combined.
• Using your hands, shape the mixture into about 6 patties. Place the patties in a single layer in a casserole dish or on a parchment-lined baking sheet.
• Cover with foil and place in the refrigerator for at least 1 hour. Do not skip this step!
• After the patties have chilled, remove them from the fridge.
• Melt butter in a heavy-bottomed skillet over medium heat.
• When the butter is hot and begins to foam, add the crab cakes to the skillet and cook for 4 to 5 minutes on each side or until golden brown. Do not overcrowd your pan, allowing 1 inch of space between each crab cake.
• As each crab cake is done, remove it from the skillet and place it on a paper towel-lined plate to drain excess butter.
• Serve with Rémoulade Sauce or Garlic Butter for dipping.

Notes

Please read the entire post for details, tips, and more!

• Ritz crackers or any multigrain cracker may be used in place of Saltines.
• Do not skip the refrigeration time for the patties. This prevents them from falling apart.
• Some like a dash or two of hot sauce to the crab meat mixture for extra heat.
• You can make these ahead of time (up to 3 days), then cook them when ready.
• Do not allow the patties to come to room temperature before cooking. Make sure you are ready to cook when they are removed from the refrigerator.

Nutrition

Calories: 269kcal | Carbohydrates: 7g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 855mg | Potassium: 211mg | Fiber: 1g | Sugar: 0.4g | Calcium: 73mg | Iron: 2mg

The post Old Bay Crab Cake Recipe appeared first on Southern Cravings.

You may be familiar with a Low Country Boil. It is a delicious combination of shrimp (or crawfish or seafood), sausage, potatoes, and corn. It’s usually served outdoors on a giant table covered in tarps and newspaper. It’s a super-easy way to feed a crowd, but the hassle is not ideal for weeknights.

Why I Love this Recipe

Bringing the seafood boil inside, you can have those delicious summertime flavors any day of the week and any time of the year. This recipe is SO easy because all you need is one large baking pan. Simply layer, season, repeat for a seafood feast ready in about 45 minutes!

You can even switch up the ingredients and add crab legs, lobster tails, and other seafood.

Plus, I love that the clean up is super easy. Since it’s on one sheet pan, just store the leftovers in the refrigerator and stick the sheet pan in the dishwasher. Easy Peasy!

Ingredients

This recipe is delicious and made with the most basic ingredients.

• Sausage: A spicy sausage is definitely recommended for this recipe. Andouille sausage or Conecuh sausage is my personal favorite. It’s spicy and zingy without overpowering your taste buds. You can also use kielbasa for a milder flavor.
• Vegetables: The corn and potatoes make up the hearty side dishes for this one-pan meal. These are cooked at a longer interval than the shrimp.
• Shrimp: Look for fresh (not frozen or farm-raised) shrimp. Living near the Gulf Coast makes this easy; however, your local seafood market or grocery store should be able to help you. Purchase with the shells on!

How to Make an Oven Baked Shrimp Boil

This sheet pan shrimp boil requires very little prep work and is baked in intervals so each layer is cooked to perfection.

Preparation

Get all of your ingredients ready! Wash your potatoes, and halve them if they are extra large. New potatoes should be no larger than 2 inches in diameter.

Next, halve your lemons, corn cobs, and quarter an onion.

Cooking Steps

Step 1: Bake the Potatoes and Corn

Layer potatoes, corn, lemon, and onion on a large sheet pan that’s lightly greased. Drizzle ingredients with olive oil and toss to coat.

For easier clean up, line the pan with heavy duty aluminum foil.

Then, bake until the potatoes are easily pierced with a fork. This usually takes about 20-30 minutes depending on the size of the potatoes.

Step 2: Cook the Sausage and Shrimp.

Remove the pan from the oven, and layer the sausage and shrimp on top of the corn and potatoes. Add a few pats of butter and sprinkle with Old Bay seasoning. No need to toss or stir.

Return to the sheet pan to the oven until the shrimp are bright pink and opaque – about 8-10 minutes.

Don’t forget, the shrimp will continue cooking after you remove them from the oven. Allowing the meal to rest for a few minutes before serving is recommended.

Serve this hot with garlic butter for dipping!

Cooking Tips

Use Fresh Shrimp

When buying shrimp, always purchase fresh, never frozen or farm-raised. Yes, this will be more expensive, but the quality and flavor will be well worth it!

Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.

Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.

Variations

Adding different types of seafood is a popular choice! Here are some ideas to add in place of shrimp:

• Crab legs
• Lobster tails
• Crawfish
• Mussels
• Scallops
• Salmon

Please note, this recipe’s time and temperature has not been tested with those mentioned above.

Serving Suggestions

We like to serve this with some crusty, French bread or cornbread. Don’t forget the garlic butter dipping sauce.

You can plop the sheet pan right in the middle of the table or serve buffet style. If you need a few side dishes to fill out the meal, serve a pasta salad or green salad.

FAQ: Sheet Pan Shrimp Boil

How do you know when shrimp are done?

Shrimp are done when the tails are bright pink and the white slightly opaque.

Remember, the shrimp will continue cooking even after removing them from the oven. The shell creates insulation around the flesh.

If you think the shrimp are almost done – but not quite – remove from the oven and wrap the sheet pan with foil for about 5 minutes. It’s much easier to return the pan to the oven, than turn back cooking time.

When the shrimp are done, remove from the oven and serve!

How do you bake a Low Country Boil?

Baking in layers is the way to go! First, layer your corn, potatoes, and lemon on the sheet pan. Bake until the potatoes are tender.

Then, add the shrimp on top of the potatoes and corn, and bake for about 8-10 minutes.

Can you reheat a seafood boil in the oven?

Yes! Slowly warm the leftovers in a 350 degree oven on a sheet pan, wrapped in foil, for about 15-20 minutes.

Can you eat leftover seafood boil?

Yes, a seafood boil can be stored in the fridge for up to 4 days and eaten as leftovers, reheated in the oven.

Can you cook shrimp with shell on?

Yes! Cooking shrimp with the shell on will prolong the cooking time but yield tender results. Otherwise, the shrimp may come out rubbery in texture and overcooked.

Is it better to buy fresh or frozen shrimp?

Always opt for fresh, wild-caught shrimp. If necessary, frozen shrimp can be used as well but should be wild-caught.

How long do you cook shrimp?

Because they are so small, shrimp only need about 2-3 minutes in boiling water, or about 8-10 minutes in the oven – with the shell on.

Storing and Reheating Shrimp Boil

Store leftovers in an air tight container for no longer than 4 days.

When reheating, I recommend covering a serving on a sheet pan and warming in a 350F degree oven for about 15-20 minutes, or until warmed through.

The shrimp might be a tad over cooked, but it will still have great flavor – even for leftovers! I wouldn’t recommend reheating this in the microwave.

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Sheet Pan Shrimp Boil

The easiest way to make a shrimp boil in the oven! This sheet pan shrimp boil recipe is a great alternative to a low country boil. Made on one sheet pan, this version of the summertime classic still has all of your favorite flavors but without all of the hassle! Skip the newspaper, propane tanks, and boiler pots for this weeknight-friendly version of a delicious seafood boil.

Course Main Course

Cuisine Cajun

Keyword low country boil, Seafood, Shrimp

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 480kcal

Author Anna Kate

Ingredients

• 2 pounds jumbo shrimp raw, shells on
• 1 pound new potatoes whole
• 3 ears corn halved (or 6 mini ears)
• 1 yellow onion quartered
• 4 tablespoons butter sliced into 1/4 inch pats
• 1 pound smoked Andouille sausage sliced into 1/2 -inch slices
• 2 lemons halved and seeds removed
• 1 tablespoon Old Bay Seasoning

Instructions

• Preheat your oven to 400F degrees.
• Spray a large baking sheet (9×13 or larger) with cooking spray.
• Place potatoes, onion quarters, corn cobs, and 2 lemon halves on the sheet pan.
• Drizzle sheet pan ingredients with olive oil and toss to coat.
• Place in preheated oven and bake for 30 minutes or until potatoes are fork-tender.
• Remove the sheet pan from the oven. Toss ingredients, and add shrimp in a single layer on top.
• Add butter pats and sprinkle Old Bay seasoning on top of sheet pan ingredients.
• Return the pan to the oven for 8-10 minutes, or until shrimp are done.
• Remove from the oven, squeeze remaining lemon halves over the ingredients, and serve.
• Serve with melted butter for dipping and french bread.

Notes

*Please read the article above for complete information, cooking tips, and more.*

Ingredient Substitutions

• Fresh or defrosted corn cobs will work for this recipe. Buy them already halved for added convenience.
• Andouille sausage is preferred, but any Cajun, smoked, or spicy sausage will also work for this recipe. Choose flavor according to taste.

Storing & Reheating Leftovers

• Store leftovers in an air-tight container for no longer than 4 days.
• To reheat, spread on a sheet pan and cover with foil. Warm in a 350F degree oven for about 15-20 minutes, or until warmed through. I wouldn’t recommend reheating this in the microwave.

Choosing Shrimp for this Recipe

• Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.

• Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.

Nutrition

Serving: 1 | Calories: 480kcal | Carbohydrates: 22g | Protein: 32g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 264mg | Sodium: 1563mg | Potassium: 716mg | Fiber: 3g | Sugar: 2g | Calcium: 118mg | Iron: 2mg

The post Sheet Pan Shrimp Boil appeared first on Southern Cravings.

Now, this isn’t exactly something you throw together for a backyard BBQ. BUT, this Southern classic will feed a lot of people on a relatively affordable budget. From start to finish, this recipe takes about 30-45 minutes to cook completely. Then, turn everything out on a newspaper-covered table and dig in!

What is a Low Country Boil?

A Low Country Boil is basically a one-pot meal made with regional staples. Louisiana, South Carolina, and New England all have their own variations. Since I grew up close to the Gulf Coast, we generally do this Cajun Style and with fresh shrimp.

Why I love this recipe

This low country boil is perfect for hosting a crowd of people – it’s the ultimate one pot meal! The shrimp, potatoes, corn, and smoked sausage make this a super hearty meal. There’s no need for any additional side dishes. Just serve with melted garlic butter for dipping!

While this can be done on the stove top, I highly recommend doing this outside with a boiler. The experience is completely different…and so much fun! Once finished cooking, it’s poured out onto newspaper or butcher paper and eaten by hand.

If you need an inside alternative, consider my sheet pan shrimp boil.

Finish with a slather of butter and douse in McCormick OLD BAY® Seasoning. It is so delicious you will certainly forget to take decent pictures throughout the process. It really doesn’t get much better than this, y’all!

Ingredient Notes

• Shrimp: You’ll want fresh, peel-on shrimp for this recipe. Peeled or pre-cooked shrimp will overcook and become rubbery.
• Corn and Potatoes: Aside from the shrimp, the vegetables are the heart of this recipe. The corn and potatoes serve as the side dish and as “filler” ingredients to the shrimp.
• Smoked Sausage: I prefer using Conecuh sausage, but keilbasa or your favorite smoked sausage will work too.
• Seasoning: You can’t do a seafood boil without Old Bay seasoning! Instead of measuring out the seasoning, use the low country boil bags. Find these at your supermarket.

Equipment Notes

Here are a few items you will need to make this recipe a success:

• Boiler Pot: I recommend purchasing a complete kit with a basket, lifting rack, hook, and burners.
• Butcher Paper: Use this for serving the low country boil

How to Make a Low Country Boil

Preparation

Organization is key! There are a few different cook times for each ingredient, so having everything prepped ahead of time will save you a lot of hassle.

Figure out if you are cooking inside or outside. Then, prepare your ingredients and line them up in the order they are cooked. Corn cobs and sausage should be cut, shrimp should be rinsed, lemons and onion halved, and potatoes should be washed.

Cooking Times for Ingredients:

• Potatoes: About 20 minutes
• Corn: About 15 minutes
• Sausage: About 5 minutes
• Shrimp: About 3 minutes

Step 1: Cook the Potatoes, Corn, and Sausage

Bring your stockpot to a boil and add the seasoning bags, lemons, and onions. Return to a rolling boil. These first ingredients season the cooking water and infuse flavor to the remaining vegetables, sausage, and shrimp.

Then, add the potatoes and cook for 5-8 minutes, or until slightly tender. Then, add the corn and sausage to the pot and continue cooking until the potatoes are easily pierced with a fork.

Step 2: Cook the Shrimp

Next, turn the heat off and add the shrimp. The shrimp cooks very quickly, so be prepared for the next step before adding the shrimp.

Step 3: Serve

Next, carefully drain the boiler by lifting the basket out of the pot and allowing the water to drain away from the basket. Waterproof pot holders are great for this step!

*Please be extremely careful when transferring the food from the boiling water to the table. Drain your boiler basket well!

Turn the food out onto the butcher paper. Add several pats of butter to the seafood, and sprinkle with additional Old Bay seasoning as desired. Serve immediately with garlic butter for dipping!

Cooking Tips

Setting Up

You will definitely want a set up that can get a little dirty. I recommend using a plastic table or picnic table that can easily be hosed off. You can also layer the table with a tarp and newspaper for extra coverage.

Don’t forget plenty of paper towels!

Timing Ingredients

Since the ingredients all take different times to cook, you will want to time the cooking time for each. The corn, sausage, and potatoes are very forgiving, but the shrimp can easily overcook.

Storing and Reheating

Store leftovers in an air tight container in the refrigerator for up to 3 days.

To reheat, microwave at one-minute increments until warmed through.

More Seafood Recipes

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

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Low Country Boil Recipe

This low country boil recipe features corn-on-the-cob, new potatoes, fresh shrimp, and smoked sausage cooked all in one pot! The full recipe is included below plus a garlic butter dipping sauce and plenty of tips for hosting a Low Country Boil party!

Keyword Seafood, Shrimp

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 20 people

Calories 426kcal

Author Anna Kate

Equipment

• Propane Boiler Kit

Ingredients

• 1 box ZATARAIN'S Crawfish Shrimp and Crab Boil in a bag use both bags!
• 2 lemons halved
• 2 onions halved
• 5 pounds new potatoes whole
• 48 ounces smoked sausage 3 packages; cut into 1 inch pieces
• 8 ears corn husked and halved
• 5 pounds jumbo shrimp raw and unpeeled
• 12 ounces light beer
• 8 tablespoons butter
• Old Bay Seasoning

Instructions

• Fill a 7-gallon stockpot halfway with water. Add the seasoning bags, lemons, beer, and onions and bring to a rolling boil. 
• Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5-8 minutes. Check the tenderness with a fork.
• After 8 minutes, add the corn halves. Bring the water back to a boil and cook 5 minutes.
• Add sausage to the pot. Cook for 5 minutes, or until the potatoes are easily pierced with a fork.
• Turn off the heat. Add the shrimp, and cook until the shrimp turns pink, about 3 minutes. Be careful to not overcook the shrimp!
• Carefully drain the boiler or stockpot. Add several pats of butter and sprinkle with Old Bay. Serve on newspaper or a platter.

Notes

• Shrimp, Crab, Crawfish, Lobster can all be used in this recipe.
• If your shrimp is peeled before cooking, carefully monitor during cooking process so to not overcook.

Nutrition

Calories: 426kcal | Carbohydrates: 25g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 203mg | Sodium: 1263mg | Potassium: 771mg | Fiber: 3g | Sugar: 2g | Calcium: 87mg | Iron: 2mg

The post Low Country Boil Recipe appeared first on Southern Cravings.