• Post category:Recipes

1. Shrimp, Crab, and Scallop Tilapia Pinwheel

  • 1 fresh Tilapia filet (thinned)
  • 1 “Our Incredible” Seafood Cake (thawed)

Once filet is thinned out, spread “Our Incredible” Seafood Cake evenly across the surface of the filet and roll into a cylinder and cut. The pinwheel can be cooked off by sauté or flat top grill.

2. Stuffed Seafood Filet

  • 1 tbsp. Olive oil
  • 4-6 ounce fish filet
  • 1 “Our Incredible” Seafood Cake (thawed)

Form “Our Incredible” Seafood Cake into a ball. Lay Fillet over and around the Cake. Coat baking sheet with olive oil. Bake 10-15 minutes at high heat.

3. Seafood Stuffed Portobello

  • 1 Portobello mushroom cap (medium)
  • 1 “Our Incredible” Seafood Cake
  • 1 ½ ounces Swiss cheese (julienne)
  • 1 ounce ham (julienne)
  • Balsamic vinegar
  • Extra virgin olive oil

De-stem the mushroom cap. Marinate mushroom in balsamic vinegar and extra virgin olive oil for 3 hours. Grill or bake mushroom cap just to soft. Brown “Our Incredible” Seafood Cake. Stuff Portobello with seafood cake. Add Swiss cheese and ham. Bake until cheese is melted and everything is heated through (165 degrees).

4. Spicy Seafood Salad

  • 1 or 2 “Our Incredible” Seafood Cake(s)
  • 2 cups Napa cabbage (shredded)
  • 2 oz. Siracha*
  • 1 bunch green onions (sliced)

Brown Seafood Cakes. Combine remaining ingredients and place Seafood Cakes over salad.

*Available in most supermarkets

5. Seafood Salad

  • 3 ounces spring mix or field greens
  • 2 ounces chopped endives
  • 1 “Our Incredible” Seafood Cake (browned)
  • 3 ounces dressing (recipe follows)

Avocado with Sesame Soy Dressing

  • 2 tbsp. Soy sauce
  • 1 ½ tbsp. Fresh lemon juice
  • 1 tsp. Sesame oil
  • ½ tsp. Sugar
  • salt to taste
  • 2 chilled avocados
  • 2 tsp. Sesame seeds

In a medium bowl, whisk together soy sauce, lemon juice, oil, sugar, and salt. Halve, pit, and peel avocado and cut crossway into ½ inch slices. Add avocado to dressing. Spread avocado dressing mix over the salad and top with sesame seeds and the cake .

6. Seafood Alfredo

  • 2 cups heavy whipping cream
  • 1 tbsp. chopped basil
  • 1 tbsp. chopped thyme
  • 2 tsp. Salt
  • 2 tsp. ground black pepper
  • 1 tsp. ground white pepper
  • 1 cup chopped parsley
  • ½ lb. peeled and deveined shrimp
  • 1 or 2 “Our Incredible” Seafood Cakes (browned)
  • ½ cup parmesan
  • 1 lb. dry fettuccine pasta
  • 1/8 stick butter

Cook pasta in large pot of boiling water until al dente. Pour cream into large skillet. Cook over medium heat, stirring constantly, until close to boiling. Reduce heat; add herbs, salt, peppers, butter, and parsley. Simmer until thick. Stir in shrimp and cheese until fully cooked and mixed. Serve alfredo mix over fettuccine and place cakes over sauce.

7. Seafood Benedict

  • 1 egg (poached)
  • ½ English muffin
  • 1 “Our Incredible” Seafood Cake (browned)
  • 2 ounces hollandaise sauce (recipe follows)

On serving plate, layer in order; English muffin, “Our Incredible” Seafood Cake, poached egg, and hollandaise sauce.

Hollandaise Sauce

  • 8 ounces butter (½ inch cubes)
  • 1 lemon
  • 3 egg yolks
  • Salt and white pepper
  • 1/4 cup water

In a small saucepan, beat egg yolks together. Add water and juice from lemon. Cook over low heat, stirring constantly until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time until melted butter and sauce is thickened. Stir in seasonings.

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Cooking for a large crowd? No problem; brown your crab cakes up to a day ahead – from frozen in just a little oil, then put them on a sheet pan into the refrigerator. At service time preheat the oven to 400 degrees and put the sheet pan of seafood in for 25 minutes to heat through to an internal temperature of 165 degrees (the time may vary according to the actual temperature of your oven). While they are heating go enjoy your guests.