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Check out some of the best seafood recipes around

All of these delicious seafood recipes can be found in Down On The Shore Cookbook by Rebecca Bent, a renowned Maryland Seafood expert.

Scallop Cakes with Hummus Recipe

For the Hummus:

  • ½ cup your favorite hummus
  • 1 tablespoon fresh parsley leaves, finely chopped
  • 1 pinch chili powder, to your liking

For the Scallop Cakes:

  • 2 tablespoons olive oil
  • 2 tablespoon Shallots, finely chopped
  • 12 ounces Scallops
  • 1 teaspoon minced Ginger (store-bought)
  • 1 teaspoon Garlic paste
  • 1 teaspoon finely chopped fresh Chives Leaves
  • ¼ cup crusted oyster crackers
  • 1 egg
  • Optional: 4 burger buns, toasted or a wrap
  • 1 handful of greens, divided among the 4 burgers

Prepare the hummus.

In a medium bowl combine the hummus, parsley, and chili powder and mix until well combined. Set aside.

Prepare the scallop cake.

In a large sauté pan over medium heat slick the pan with 1 tablespoon of olive oil. Sauté the shallots and for 7 minutes or until they soften. When the shallots are done, scrape them into a food processor. Wipe down the pan and set it back on the stove. Add the scallops, ginger, garlic, chives, oyster crackers, and egg into the food processor and pulse until a paste is formed.

When the scallop mixture starts to come together, create 4 equal burgers and fry them in 1 tablespoon of olive oil in the pan over medium low heat. Cook the burgers for 4 minutes with a lid, flipping half way through.

The burgers are done when the scallops are opaque and a golden crust is formed. Served on a toasted bun and a handful of greens or tucked in a wrap. Include a dollop of hummus.

To bake the scallop cakes instead of frying preheat the oven to 350F and bake for 20 minutes or until golden brown.

Yield: 4 servings



Deep Fried Shrimp Recipe

  • 1 cup all-purpose flour
  • 1 tablespoon smoked sweet or hot paprika
  • 3 large eggs
  • 1½ cups bread crumbs, or crushed crackers, or panko
  • 2 pounds large shrimp, peeled, deveined, tails left on
  • olive oil or vegetable oil for deep-frying
  • salt to taste

In a medium bowl, stir the flour and the paprika together. Break the eggs into another medium bowl and beat them with a fork for 1 minute. Place the bread crumbs in a third medium bowl.

One at a time, dredge the shrimp in the flour mixture, shaking off the excess. Dip them into the beaten eggs, then into the bread crumbs, pressing to make the crumbs adhere. Place the breaded shrimp on a rack set over a sheet pan. When all the shrimp are breaded, transfer the rack and sheet to the bottom shelf of your refrigerator and let them rest, uncovered, for 1 hour.

In a deep kettle or electric deep-fryer, heat the oil to 350 degrees. Fry the shrimp, in batches if necessary to avoid overcrowding, for 2 to 3 minutes or until golden brown. Drain on paper towels, sprinkle with salt, and serve.

To add more flavor to the breading, add a pinch of one of these great ingredients:

ground curry
dried rosemary
Italian seasoning
Old Bay
dried thyme
coconut flakes
Tabasco
chili
powder

Note: You may substitute House-Autry Seafood Breading for flour as a tasteful alternative for lighter Calabash Style shrimp

Yield: 4 servings


Deep Fried Oysters Recipe

  • 48 medium oysters
  • 1/2 cup cornmeal
  • 4 cups canola oil for frying
  • 4 cups all-purpose flour
  • 1 cup cracker meal
  • 1 tablespoon sea salt

Scrub the oysters and place them in a large
bowl. Make sure to discard all broken shells or oysters that won't close. Fill the bowl with enough cold water to cover the oysters. Shake in
the cornmeal and stir. Let the oysters sit for 3-6 hours, to let them purge any sand. Remove the oysters from the water and rinse thoroughly.

Shuck the oysters. Combine the flour and cracker meal and dredge the oysters in the mixture. Let the oysters sit,
refrigerated, for 20 minutes.

Heat the oil to 350 degrees. Fry the oysters until crispy, about 3 minutes. Transfer the fried oysters to a paper
towel lined plate. Sprinkle with sea salt and serve hot with spicy seafood sauce.

Yield: 6-8 servings