Monthly Archives: March 2015

Chipotle-Lime Crab Crisps

Having a solid recipe for a seafood appetizer in your arsenal is a must. If that is something you lack, today is your lucky day! Bob Gadsby’s (Great Falls, MT) Chipotle-Lime Crab Crisps are nothing short of cooking genius, “These appetizers combine sweet crab, Parmesan cheese, jicama, bell pepper, cilantro, and mayonnaise highlighted with fiery chipotles. A little crab goes a long way in these appetizers.” –Bob Gadsby. In the event that you would like to turn this tasty appetizer into a dinner, omit the tortilla chips and bake the crab mixture in a baking dish and serve over an assorted salad. You may also serve the crab mixture in tortillas as a crab taco meal. This recipe is definitely worthy of your special dinner party you have been wanting to plan or the upcoming holiday next weekend. At any rate, here is the recipe!

Chipotle-Lime Crab Crisps
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes

• 48 baked tortilla chips
• 1/2 cup low-fat mayonnaise
• 1 teaspoon chopped canned chipotle chile in adobo sauce
• 1 tablespoon fresh lime juice
• 3/4 pound lump crabmeat, shell pieces removed
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons finely chopped peeled jicama
• 2 tablespoons thinly sliced green onions
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped celery
• 1 medium avocado, peeled and diced

1. Preheat oven to 350°
2. Arrange tortilla chips in a single layer on 2 baking sheets
3. Combine mayonnaise, chile, and juice, stirring with a whisk
4. Combine crab and next 6 ingredients (through celery) in a medium sized bowl
5. Add mayonnaise mixture
6. Stir thoroughly
7. Add one tablespoon into each chip
8. Bake at 350° for 5 minutes or until done
9. Top the chips evenly with avocado
10. Enjoy!

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Pan-Seared Scallops with Cilantro-Celery Mayonnaise

Scallops are delicious, simple and they cook very quickly which is why we have chosen this Pan-Seared Scallops with Cilantro-Celery Mayonnaise dish for this week’s recipe. We found this recipe on and its recipe yields four servings, if four is not enough then just double up on each ingredient to double your yield! Let’s get started!

Pan-Seared Scallops with Cilantro-Celery Mayonnaise

Prep Time: 15 minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

• 1/4 cup low-fat mayonnaise
• 2 tablespoons minced celery
• 2 teaspoons minced fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil
• Cooking spray
• 1 1/2 pounds sea scallops
• 1/4 cup Italian-seasoned breadcrumbs
• 4 lime wedges

1. Combine the first five ingredients
2. Heat the oil in a large nonstick skillet coated with cooking spray over medium to high heat
3. Cover the scallops in breadcrumbs
4. Add scallops to pan
5. Cook for 4 minutes
6. Turn scallops, and cook 3 minutes or until done
7. Serve with mayonnaise mixture and lime wedges
8. Enjoy!

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Salmon with Red Pepper Pesto

Hello all! In our latest installment of seafood recipes on this blog, we have Salmon with Red Pepper Pesto. A great dish to dazzle your guests this Friday night that takes less than twenty minutes to cook that will leave them begging for your secret due to its simplicity and deliciousness. After clicking through about a dozen different recipes, this recipe found on struck us as the perfect choice not only because it is easy to make but is also due in part to its sustainable option listed for all of you environmentalists reading this entry. This recipe should serve four.

Salmon with Red Pepper Pesto
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Total Time: 35 Minutes

• 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
• 3/4 teaspoon salt
• Cooking spray
• 1/3 cup chopped roasted red bell peppers
• 1 tablespoon tomato paste
• 1 teaspoon extra-virgin olive oil
• 7 whole blanched almonds
• 1 garlic clove

1. Heat grill pan over medium-high heat
2. Sprinkle fish evenly with 1/2 teaspoon salt
3. Coat pan with cooking spray
4. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until done
5. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth.
6. Serve pesto over fish
7. Enjoy!
Note: If you don’t like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.

That just about wraps up our seafood recipe entries this week. We hope these recipes suffice your needs whether they may be having a solid meat replacement dish during Lent or you just want a quick and easy seafood recipe to switch things up in your household.

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Salmon and Bok Choy

Tis the season to not eat meat on Friday! In order to help our Traditional Catholic friends get through Lent this year we have decided we will be posting two seafood recipes a week until Easter’s arrival. First up this week is a Salmon and Bok Choy dish we came across on and figured it would be perfect to fit our “quick and easy” criteria for a party of four. Let’s get to it!

Salmon and Bok Choy
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons dark sesame oil
• 1/2 teaspoon garlic powder
• 1 pound baby bok choy or bok choy
• 4 (6-ounce) sustainable salmon fillets
• 1/4 cup diagonally cut green onions

1. Preheat broiler
2. Combine the soy sauce, honey, fresh ginger, dark sesame oil and the garlic powder in a small bowl
3. Stir the mix well with a wisk
4. Coarsely chop bok choy leaves, and arrange on one end of a jelly-roll pan
5. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan
6. Place salmon, skin side down, in a single layer on top of leafy greens
7. Pour half of soy sauce mixture evenly over salmon
8. Pour remaining half evenly over bok choy stems
9. Broil for 5 minutes; stir stems
10. Broil an additional 4 minutes or until done
11. Arrange 1/3 cup bok choy on each of 4 plates
12. Top each serving with 1 fillet and 1 tablespoon green onions
13. Enjoy!

We hope this recipe satisfies your family and friends for at least one meal this Lenten Season! Next recipe this week, Salmon with Red Pepper Pesto!

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