Christmas Eve Seafood

(It is tradition that the Italians have a fish dinner on Christmas Eve. But you don't have to be Italian to enjoy great seafood. Make a Christmas Eve Seafood Feast a family tradition in your home!)

Citrus Buttered Lobster Tails

4 to 6 (8 oz) frozen lobster tails
1/4 c. butter, melted
2 tsp. lemon juice
1/2 tsp. grated orange peel
1/4 tsp. salt
Dash ground ginger
Dash Paprika
Lemon wedges

With a sharp knife, cut through center of hard top shell of partially thawed lobster tails. Cut through meat, but not through under-shells. Spread open, butterfly-style, so meat is on top. Place tails or broiler pan, shell-side down.

Combine melted butter, lemon juice, orange peel, salt, ginger and Paprika; brush over meat.

Broil 4-inches from heat until meat loses it's translucency and can be easily flaked with a fork (about 17 to 20 minutes). Loosen meat from shell by inserting fork between shell and meat. Serves with lemon wedges and drawn butter. Serves 4.

Main Lobster & Crab Cakes

1/2 lb. crab meat, picked for shells
1/2 lb. cooked Maine lobster, chopped
1/4 c. fresh minced chives
1 T. fresh lemon juice
3 T. mayonnaise
tsp. Dijon mustard
1 T. panko (Japanese bread crumbs)
Sea salt & freshly ground black pepper
1/2 c. panko (Japanese bread crumbs)
1 T. butter
2 garlic cloves, minced
1/4 tsp. dried thyme

Stir together the crab, lobster, shives, lemon juice, mayonnaise, mustard and 1 T. panko in a large bowl. Season the mixture to taste with sea salt and fresh pepper. Cover the mixture and chill.

Melt the butter in a non-stick frying pan over moderate heat. Saute the minced garlic until golden and fragrant. Remove the garlic; add thyme and 1/2 c. panko; cook, stirring, until crumbs are golden brown. Cool crumbs.

Divide Maine lobster and crab mixture into 8 mounds on a sheet of waxed paper. Form into patties and coat each patty with crumbs. Sprinkle any remaining crumbs on top. Line a sheet pan with foil; transfer cakes to pan. Bake at 400-degrees until just heated through, about 15 minutes. Makes 8 lobster cakes. Serve with Easy Tarter Sauce (below) and/or drawn butter.

Easy Tarter Sauce:

1/4 c. mayonnaise
1/4 c. sour cream
2 finely chopped pickles
2 tsp. chopped capers
2 tsp. finely minced parsley
1 tsp. finely minced shallot or chives
Dash of celery salt
Freshly ground pepper

Stir ingredients together in small bowl.

OLD BAY CRAB CAKES

1 pack (4 oz) Ritz crackers
2 T. mayonnaise
1-1/2 T. Worcestershire sauce
1-1/2 T. parsley flakes
1 T. baking powder
1 tsp. Old Bay seasoning
1/4 tsp. salt
1 large egg, beaten
1 tsp. mustard
1/2 c. milk
1 lb. lump crab meat

Crush Ritz crackers into fine crumbs. In large mixing bow, add milk to crackers to moisten. Add remaining ingredients and mix thoroughly but gently as to keep lump pieces intact. Shape into cakes or patties. Fry in vegetable oil on low heat, or broil until golden brown. Makes 6 (4 oz) crab cakes.

Creamy Crab Dip

1 pkg. (8 oz) cream cheese, softened
1 (6 oz) can crabmeat
2 T. grated onion
1 T. milk
1/2 tsp. of salt
1/4 tsp. pepper
1/4 tsp. of Worcestershire sauce
Green onions or parsley for garnish

In a medium bowl, combine the cream cheese, crabmeat, onion, milk, salt, pepper, and Worcestershire sauce. Stir well. Place mixture in an oven-proof casserole bowl.

Place the bowl in the oven at 375 degrees for about 15 minutes, or until completely heated. Take out of the oven and sprinkle with green onions and/or parsley. This recipe makes 2 cups of dip.

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