Briochette Crab Melts

As far as the crab goes for this recipe, I think Jonah Crab is the most suitable. The sweet delicate flavor of the Jonah Crab meat pairs well with the granny smith apples.

Ingredients

• 8 small round brioche or buttery dinner rolls, split crosswise
  
• 6 tablespoons truffle butter or unsalted butter, softened
  
• 1/2 cup mayonnaise
  
• 1/4 cup minced red onion
  
• 1/4 cup chopped flat leaf parsley
  
• 1 tablespoon fresh lime juice
  
• 1/2 Granny Smith apple--quartered lengthwise, cored and thinly sliced crosswise
  
• Several dashes of hot sauce
  
• Salt and freshly ground pepper
  
• 1 pound Jonah crab meat, picked over
  
• 1 1/2 cups shredded Gruyere cheese

Directions
Preheat the broiler. Spread the cut sides of the brioche with the truffle butter and set on a baking sheet, cut sides up. Broil the rolls 6 inches from the heat, until toasted. Reduce the oven temperature to 400 degrees F.In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper. Fold in the crab meat.Set the top halves of the rolls aside. Top the bottoms with the crab salad and sprinkle with the Gruyere. Bake in the upper third of the oven until the cheese is melted. Close the crab melts and serve.
Source:Brioche

Crab Rangoon

This classic Asian recipe is one of my favorites! I like making this recipe in large batches and bringing it to pot luck parties. It's always been a big hit! I prefer to use Alaskan King Crab in this recipe because it holds it's sweetness the best! After you have mastered this recipe in your own home, you will never want to order our Chinese again!

Ingredients

• 1/2 pound crab meat, drained and chopped
  
• 1/2 pound cream cheese, room temperature
  
• 1/2 teaspoon A-1. Steak Sauce
  
• 1/4 teaspoon garlic powder
  
• 3 dozen won-ton wrappers
  
• 1 egg yolk, well beaten
  

Directions
Combine crab meat, cream cheese, A-1 Sauce and garlic powder. Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper. Gather edges together, moisten with egg yolk and pinch to seal. Deep fry in hot oil in bunches until golden brown, about 3 minutes. Drain on paper towels. Serve hot.
Source:Rangoon

Platter of Shellfish & Sauces

This is my favorite seafood recipe to prepare for parties. I made it for our office holiday party last year and I was shocked to see how fast the food went! Try it for your next gathering and you will see what I mean!

Ingredients

• 8 tablespoons extra-virgin olive oil, divided
  
• 1/4 cup minced shallots
  
• 2 tablespoons minced fresh Italian parsley
  
• 1/2 teaspoon finely grated lemon peel
  
• 3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
  
• 6 jumbo shrimp, peeled, deveined, butterflied
  
• 6 very large dry sea scallops
  
• 2 pounds cooked large Alaska King crab legs, cut lengthwise in half
  
• 3 tablespoons water
  
• Lemon wedges
  
• Fresh Italian parsley sprigs
  
• Lemongrass and Cilantro Sauce
  
• Saffron Mayonnaise
  
• Roasted Grape Tomato, Orange, and Basil Relish

Directions
Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes. Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes. Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemon grass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.
Source:Platter

Lobster Crepes

This is another great lobster recipe that is a tried and true favorite. Makes an elegant presentation, but is actually pretty easy to make! Try using Maine Lobster Tails for this recipe. The texture in the tail meat seems to hold up best.

Ingredients:

• 1/2 cup mushroom
  
• 1/2 cup scallions
  
• 3 tbsp butter
  
• 3 cup lobster meat
  
• 9 oz cream cheese
  
• 1/3 cup half and half
  
• 3 tbsp parsley
  
• 2 tbsp white wine
  
• 1 cup Swiss cheese
  
• 2 cup flour
  
• 3/4 tsp salt
  
• 1/2 tsp baking powder
  
• 3 cup milk
  
• 3 each egg
  
• 2 tbsp butter

Directions
Heat 3 tablespoons butter in a saucepan, over a medium flame add mushrooms and half of the minced scallions. Saute for 5 minutes. Add lobster, cream cheese, half & half, and parsley. Heat and stir for 5 minutes, until cheese melts. Stir in wine, remove from heat, and set aside. Combine flour, salt, and baking powder in a mixer bowl Stir in milk, eggs, and melted butter. Beat until smooth. Heat a greased or non-stick pan over a medium flame. Add 1/4 cup batter to skillet and tilt to coat evenly. Brown lightly on both sides, remove from pan, and set aside repeat with remaining batter. Place 1/4 cup lobster mixture onto each crepe. Roll up and place, seam-side down, onto a baking sheet. Sprinkle with grated cheese. Cover pan with foil. Garnish with remaining minced scallions. Serve hot.
Source:Crepes