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Seafood Recipes


seafood recipes

Curried Salmon Burger
4 servings

Ingredients
1 (14oz) can pink salmon, drained and flaked
1/3-cup instant oats
2 eggs
3 teaspoons curry powder

Directions
Combine salmon, oats, eggs and curry powder in a bowl. Mix well. Divide the mixture into 4 equal portions. Shape each portion into a patty. Heat a large non-stick pan and spray with cooking oil. Add the salmon patties and cook for 3 minutes each side or until browned and cooked through. Serve with minted yogurt (combine 8oz plain yogurt with 1/3 cup finely chopped mint), if desired and vegetables.


seafood recipes

Joe's Crab Shack® Blue Crab Dip
Serves: 4

8 oz. cream cheese - softened
2 dashes dry mustard
2 splashes Tabasco sauce
3 Tbs. heavy whipping cream
1/2 tsp. Old Bay Seasoning
2 tsp. white wine
1 Tbs. grated Parmesan cheese
2 tsp. shrimp base
2 tsp. diced onion
2 tsp. diced red bell pepper
2 tsp. diced green bell pepper
2 tsp. diced Roma tomatoes
2 tsp. diced green onion
5 1/3 oz canned crab meat - drained
1 Tbs. grated Parmesan cheese - for garnish
tortilla chips

Fold together all ingredients, except Parmesan for garnish and tortilla chips. Spread evenly into ovenproof baking dish. Microwave on medium power for 4 minutes. Transfer to oven and broil until top is slightly browned. Garnish with Parmesan and serve with tortilla chips for dipping.


seafood recipes

Seafood Lasagna
Serves 8

12 pieces Lasagna, uncooked
1 tsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cloves garlic, chopped
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
6 oz. small shrimp, peeled, deveined and diced
6 oz. scallops, diced
1/4 cup chopped fresh basil or 1 tbsp. dried basil
2 cups skim milk, divided
2 tbsp. all-purpose flour
2 cups 1% cottage cheese, pureed in a food processor or blender
1 tsp. salt
1/2 tsp. pepper
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese


Prepare lasagna according to package directions. While lasagna is cooking, warm the oil in a large, non-stick saucepan over high heat. Add the onion, red pepper and garlic and sauté 4 minutes. Stir in the crushed tomatoes and tomato paste, reduce heat to low and simmer 15 minutes, stirring often. Stir in the shrimp, scallops and basil and simmer 1 minute.
In a small bowl, whisk together 1/4-cup skim milk and the flour. In a large saucepan, heat the remaining milk until it steams. Whisk the flour mixture into the saucepan and continue to cook, whisking constantly, until the milk simmers and thickens. Remove from heat and whisk in the cottage cheese, salt and pepper. When lasagna is done, drain well. Preheat the oven to 375º F. Spray a 9 x 13-inch baking dish with non-stick cooking spray. To assemble the lasagna, spread 1/2 cup of the cheese sauce on the bottom of the baking dish. Cover with 4 pieces of lasagna. Spoon on half of the tomato sauce and then 1/3 of the remaining white sauce Sprinkle with 1/2 cup mozzarella. Top with another 4 pieces lasagna. Spoon the rest of the tomato sauce, and another 1/3-white sauce over lasagna, and sprinkle with 1/2-cup mozzarella. Cover with the last 4- pieces of lasagna. Spread the remaining white sauce on top and sprinkle with Parmesan. Bake uncovered for 40 to 45 minutes, until brown and bubbling. Let stand 10 minutes before serving.


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