Runnin Wild Crab Cakes

*For the best texture, use fresh refrigerated lump crab meat.

Ingredients:

Procedure:

  1. Stir the Runnin Wild Seafood Seasoning, Runnin Wild Buffalo Seasoning, egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, and lemon juice together in a large bowl. Place the crab meat on top, followed by the Saltine cracker crumbs, and gently fold together. Be careful not to break up the crab meat!
  2. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 450 F and grease a baking sheet with nonstick spray.
  4. Using a ½ cup measuring cup, scoop the crab cake mixture into 6 piles on the baking sheet. (Don’t flatten!) Use your hands to compact each pile so there aren’t any lumps falling out. Brush each crab cake with melted butter.
  5. Bake for 12-14 minutes or until lightly browned. Serve warm and enjoy!

Flamin’ Grilled Scallops

grilled scallops

INGREDIENTS:

  • 3/4 cup butter
  • 2/3 cup chopped onions
  • 3 cloves garlic, chopped
  • 1/4 cup fresh lemon juice
  • 1 pinch salt
  • 1/2 tablespoon Runnin Wild Gourmet Seafood Seasoning
  • 1 1/2 pounds sea scallops
  • 1/3 cup chopped fresh parsley

PROCEDURE:

  1. Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt.
  2. Place scallops in a large bowl, and toss with butter mixture and Runnin Wild Seafood Seasoning. Let stand for about 2 minutes.
  3. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
  4. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve. Enjoy!

CLICK HERE FOR PRINTABLE

Crab and Corn Bisque

corn chowder

INGREDIENTS:

PROCEDURE:

  1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly; set aside.
  2. Heat the oil in a Dutch oven over medium heat. Combine the onion, Garlic Butter Seasoning, Seafood Seasoning, and celery and cook 1 minute. Add the Cajun Seasoning to taste. Stir in the broth, and corn. Bring to a simmer, then pour in the milk and cream.
  3. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens.
  4. Stir in crab meat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with Peppered Sea Salt to taste. Enjoy!

CLICK HERE FOR PRINTABLE