Cooking Instructions

Crabcakes

• Browned Crabcakes:

1. Bake In 350° oven for 15-18 minutes.

2. Heat in microwave 45-60 seconds.

3. Airfry 350° for 10-15 minutes.

• Unbrowned Crabcakes:

  1. Cooktop heat fry pan with a bit of butter or oil, medium heat, cook 3-4 minutes per side, until golden brown.

  2. Oven/Airfry 350-375° for 10-15 minutes fully cooked, heat to 165°.

• Mini Crabcakes:

1. Bake in 350° oven for 15-18 minutes, spacing crabcakes slightly apart.

2. Airfry 350° for 10-15 minutes.

Crab

• Crab Imperial:

1. Heat in microwave on high for 1-2 minutes. (Leave lid on)

• Crab Dip:

1. Place container on cookie sheet or oven proof dish, remove lid. Bake in 325° oven for 20-30 minutes, until center is hot. (cover with foil for first half of baking)

• Snow Crab Legs:

1. Fully Cooked, just reheat. Steam for 10-12 minutes.

2. In 350° oven for 12-15 minutes.

Seafood

• Key West Seafood Cakes:

1. Bake in 350° for oven 15-18 minutes, or pan-fry in oil or butter, browning both sides.

• Stuffed Flonder:

1. Bake in 375° oven for 25-30 minutes. (cover with foil if desired)

• Breaded Shrimp:

1. Fully cooked... heat in 350° oven for 12-15 minutes, or until warmed through.

• Crusted Fish:

1. Christopher’s Fish Filet Bake in Preheated 400° oven for 15-20 mins until fish flakes easily w/ a fork. Time and Temp may very per oven Cook to an internal temp of 145°.

• Stuffed Sole Fillets

1. Bake in 375° oven for 15-20 minutes on lightly greased sheet pan.

• Stuffed Clams:

1. Bake in 400° oven for 12-15 minutes.

• Salmon Burger:

1. Bake in 350° oven for 12-15 minutes

2. Grill/Pan-fry for 4-5 minutes per side at medium-high heat.

• Scallops Wrapped in Bacon:

1. Bake in 350° oven for 12-15 minutes (best to use deeper pan with sides to catch bacon grease)

• Fresh Fish Filet:

1. Bake in 350° oven approx. 20 minutes until fish flakes easily with fork.

2. Pan fry in oil or butter 3-5 minutes per side, best for breaded fish.

3. Poach. A deep skillet works best. Place fish in small amount of poaching liquid, (about an inch) and simmer 10-12 minutes. Firm fish are best for this- salmon, bass, tilapia. Poaching liquid can be anything from a lite vegetable soup to a sweet orange juice, many recipes exist.

4. Broil in a 500° oven 3-5 minutes per side.

5. Grilling. Best for thick steaks like salmon or Chilean sea bass. Start with hot grill. Brush oil on grill right before adding fish. The basic rule is 8 minutes per inch of thickness, skin side first. Fish is done when it flakes when checked with fork. For thinner filets, wrap fish in a foil pouch and place it on the top rack of the grill for 15 minutes.

• Lobster Tails:

1. Thaw lobster tail overnight in refrigerator. Before cooking, cut shell from front, along top, almost to the back at the tail. Pull meat slightly out of shell in decorative fashion and place in oven safe pan or dish, with small amount water and (butter if desired) in the bottom. Bake at 450° for 11-13 minutes. Do not overcook.

2. Grill also works well, place on top rack, cook approx 10-15 mins w/ grill lid closed.

• Scallops

1. Pat dry with paper towel, brush with butter or roll in flour before any cooking method. Pan sear each side until opaque. about 2-5 minutes per side.

2. In 450° oven 10-12 minutes.

3. Broil at 500° approx. 4 inches from heat until opaque. Brush again with butter when finished, if desired.

• Twice Baked Potatoes

1. For best results: microwave on high for 1 minute and 30 seconds, then transfer to 350° oven for ~5 minutes till golden brown.

2. Microwave on high for 2-3 minutes.