Crab Saute Scampi

Good Monday morning Foodies! I hope everyone had a nice relaxing weekend!
I spent Saturday evening preparing another great seafood dish in honor of National Seafood Month! This week's recipe was an easy Crab Saute Scampi with Lobster Gram's Fresh Catch Jonah Crab Meat.
The Fresh Catch Jonah Crab Meat from Lobster Gram is ideal for so many recipes because of how convenient it is! Two lbs of this fresh Jonah Crab Meat already cooked, picked and shelled for you! All you have to do is find your favorite recipe and toss in the crab!
Gourmet does not have to mean complicated! In my experience, the easiest way to create a five star feast is working with quality products and letting that quality shine through.
This recipe is a great example of just that!

How to Make Crab Saute Scampi


Ingredients
12 oz. cooked Jonah Crab meat
1/2 cup butter
3 tablespoons chopped garlic
1/2 cup white wine
1 teaspoon of lemon juice
1/4 cup clam juice or chicken broth
Pinch salt, pepper, garlic powder, and parsley
1 lb. cooked pasta

Directions
In a medium sauté pan, melt the 1/4 cup of butter and sauté the garlic until it is golden brown. Add white wine, clam juice or chicken broth and spices and bring to a boil. Let sauce boil away until half is left. Add the crab meat and return to a simmer. Reduce heat, add the remaining butter and simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley.

Images from Roasted Rosemary Shrimp

Images from Saturday night's feast of Roasted Rosemary Shrimp, Greek Potatoes and Fresh Green Beans. Everything was awesome!

Thai Green Curry Mussels

Mussels are a fantastic, cost effective alternative to any high end seafood item. Prince Edward Island Mussels are prized the world over for their superior flavor and quality. Use live PEI Mussels for this recipe if you can get them. If not, frozen mussels should work just fine as well.

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain white rice
  
• 1 cup water
  
• 1 teaspoon grated lime rind
  
• 2 tablespoons fresh lime juice
  
• 1 teaspoon sugar
  
• 1 1/2 teaspoons green curry paste
  
• 1 teaspoon fish sauce
  
• 1 (13.5-ounce) can light coconut milk
  
• 1 (8-ounce) bottle clam juice
  
• 80 mussels (about 2 pounds), scrubbed and de-bearded
  
• 1/3 cup chopped fresh cilantro
  
• Lime wedges (optional)
  

Directions
Cook rice according to the package directions, omitting salt and fat.
Combine 1 cup water and next 7 ingredients (through clam juice) in a large Dutch oven over medium-high heat. Add mussels to pan; bring to a boil. Cover and steam 5 minutes or until mussels open; discard any unopened shells. Stir in cilantro. Place about 1/2 cup rice in each of 4 bowls; ladle about 20 mussels and 1 cup coconut mixture over rice. Garnish with lime wedges, if desired.
Source:Curry