Answers:
I love Alaskan crab legs! Especially at Red Lobster
At home I get
IMITATION CRAB SALAD
1 lb. replication crab meat
1 med. onion, diced small
4 celery sticks
1 cup frozen peas
4 oz. Miracle Whip
1/2 teaspoon dill weed
4 oz. of Cucumber fish farm dressing
4 cups shell noodles
Mix very well and chill.
Other Answers:
Pretty much anything beside shrimp or lobster. I can't supply a recipe though, because mine other comes stale a menu. :-)
Try Culinary Chef at http://www.culinarychef.com for recipe.
Thai Shrimp Curry and the traditional Fish 'n' Chips next to tarpitch sauce .. lol...
recipe... umm..i really dont cook..lol
BBQ Fried Dungess Crab legs...and BBQ Fried Shrimp...YUMMIE!
Salmon brackish and pepper wrapped surrounded by bacon and grilled till bacon is crispy... Yummy
Boiled Lobster...Ingredients..1 Lobster...1 Pot of Boiling Water...1 stick of melt butter
sauteed scallops..........sooooooooo obedient
consent to me know if you want the recipe! its so smooth
Grilled over wood fire, Red Snapper, served next to a butter and garlic sauce.
Calamari, hand down. Recipe: pretty much fry your squids.
The buttermilk batter make this squid appetizer - or calamari, if using the Italian first name make you touch smaller amount squeamish - utterly enticing. Makes four appetizer servings.
Ingredients:
4 c. vegetable oil
wedge of lemons
saucepans
2 c. buttermilk
1 lb. cleaned squid
mixing bowls
2 c. all-purpose flour
marinara sauce
Steps:
1. Pour buttermilk into a voluminous bowl.
2. Put flour within another hulking bowl.
3. Season flour next to brackish and pepper.
4. Pour grease into a significant, hard to digest saucepan. Heat grease to 375 degree F.
5. Cut the squid into 1/2-inch rings, going away the tentacles intact.
6. Working contained by batch, dip a few calamari pieces at a time surrounded by the buttermilk, coating thoroughly. Remove from buttermilk and dredge within flour. Shake sour excess flour.
7. Add the battered calamari to saucepan. Fry going on for 1 minute, or until golden brown.
8. Transfer calamari to weekly towels next to a slotted spoon.
9. Repeat process beside remaining calamari, buttermilk and flour.
10. Serve near lemon wedge or a simple marinara sauce.
Tips:
Deep-frying is an art of its own; the grease must be the correct heat for greaseless, crispy morsels that are both fully cooked and not too brown. If you're latest to the grease experience, plainly use a frying thermometer to monitor the heat of the grease, raise and lowering your flame as prerequisite. Be sure not to crowd the tub; adding up too much calamari at once will lower the grease heat drastically, and the squid will involve too much grease.
Source(s):
http://www.ehow.com/how_11544_make-klondike-cooler.html
chillie crabs..... & the recipe as below
Chili Crab
2 tablespoons cornstarch
250 ml (1 cup) sea
60ml vinegar
11/2 tablespoon sugar
1 teaspoon brackish
250ml (1 cup) dampen
4 tablespoon grease
2 kg (4lb 8 oz) crabs, cleaned & quarter
1 ebb, trounced
Spice bond
6 generous fresh red chilies, deseeded
6cm (21/2 in) outmoded ginger
25g (1/4 cup) garlic
2 tablespoon dampen
1. Mix the cornstarch beside 250ml sea & set aside
2. Combine the vinegar, sugar, n saline near remaining hose down & set aside.
3. Blend adjectives the spice attach ingredients until smooth the steam the grease within a wok n saute the spice smooth mixture until fragrant.
4. Add the vinegar mixture n stir resourcefully
5. Add the crabs later cover n cook for 5 minutes, or until they adjustment colour.
6. Thicken the gravy next to cornstarch mixture n stir w ll. When the gravy comes to the boil, stir surrounded by the trounced egg.
7. Serve hot beside some crusty French bread to soak up the gravy.
Serves 4, preparation time 45mins, cooking time15mins
Have fun cooking!
gumbo.
ingredients:
crab legs
shrimp
chicken
hot sauage
okra
hot spices
gumbo database
river
roux is the thicken ingedient you craft seperate consequently supply to the gumbo . mixture of flour and butter or grease surrounded by a pot.
adjectives ingredients are added within a voluminous 10 quart pot and simmered
after a pot of rice.