Blue Crab Beignets
The beignet batter thinly coats a creamy, warm crab filling with a crispy, light crust. The batter is loose and can be tricky to shape at first; keep frying and practicing, and they'll improve with each batch.These are ideally eaten while still very hot, so make them while enjoying aperitifs in the kitchen.
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Leah Chases Okra Gumbo with Blue Crabs and Shrimp
In this recipe from The Dooky Chase Cookbook, the legendary New Orleans chef Leah Chase used okra — and lots of it — to thicken this no-roux gumbo, along with the traditional Creole trinity of onions, bell peppers, and celery. Chase's recipe calls for shrimp and live blue crabs, but if those aren't available in your area, it's worth the splurge to get them shipped overnight from a fishery in Louisiana and revel in the distinctive flavor of the Gulf seafood. Leah Chase was sometimes called the "Queen of Creole Cooking" and one bite of this gumbo, served simply over simple steamed rice, will show you why.
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Maryland Style Crab Cakes
These luscious crab cakes are proportionally perfect: heavy on glorious hunks of crab, light on bread crumbs. And instead of frying the cakes, Baltimore chef Spike Gjerde of Woodberry Kitchen serves them “brold” (Baltimorese for “broiled,” he says). “I can’t overemphasize how important it is to use fresh, carefully processed meat from blue crabs,” .
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Lobster Pasta with Corn and Tomatoes
Nothing says it’s time to break out a bottle of rosé like a lobster pasta with corn and tomatoes.
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Salmon with Spinach Sauce
You won't have to fish for compliments with this tasty recipe. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon.
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Warm Crab Dip with Fresh Herbs
This creamy, crowd-pleasing recipe is one of the most delicious things you can do with fresh crab. A base of caramelized shallots, cream cheese, mustard, and chives is topped with a golden breadcrumb crust. Bake the dip in a gratin dish to serve family style with toasted baguette slices or pita wedges, or divide among ramekins for an elegant first course.
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Grilled Citrus Salmon
Store leftover citrus salmon in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave in 30-second intervals until heated through.
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Crumb-Topped Salmon
If you’re not a fan of the fish skin, you can skip it and use skinless portions. You should still put them in the pan with the skin (flat) side down, for the correct appearance. It’s worth noting that the skin helps your cooked portions hold together as you lift them from the pan. It may be worth buying them skin-on, and just leaving the skin on your plate as you eat. Remember that the skin is rich in heart-healthy omega-3 fatty acids, so it’s not something to lightly discard.
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Salmon Dill Soup
This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. It's a treat for both of us, so when I get some, I try to make it a very special dish like this one.
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