Seafood Recipes

CRAB ala CHESAPEAKE………………………………….


  • 1-7 ½ oz. can crabmeat
  • 1-cup sour cream
  • 1 pinch fennel
  • 1-teaspoon horseradish
  • I beaten egg
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • 2 tablespoons flour
  • 1 tablespoon chopped green onion
  • dash Tabasco
  • 4 patty shells

DIRECTIONS: Drain crabmeat and remove any cartilage.  Break up the crabmeat into bite size pieces.  Blend the sour cream and flour in a sauté pan.  Stir in the egg and add the onion, horseradish, paprika, salt, tobacco, fennel and crab.  Stir while cooking. Do not boil.  When hot serve in patty shells.  Yield 4 shells.  From the Medford House “Maine to Monterey Seafood Cookbook”

PASTA with PESTO & SCALLOPS……………………….


  • 16 oz. dry fettuccine pasta
  • ¼ cup pesto
  • 2 tablespoons olive oil
  • 3 tablespoons olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, thinly sliced
  • ½ cup fresh sliced mushrooms
  • 2t tablespoons dry white wine
  • 2 tablespoons lemon juice
  • salt to taste
  • ground pepper to taste
  • 1-pound scallops
  • 2 tablespoons grated Parmesan cheese

DIRECTIONS: In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.  Meanwhile, in a large skillet, sauté onion and garlic in 3 tablespoons olive oil until soft.  Add green bell pepper, mushrooms and cook until soft, about 3 minutes.  Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil.  Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.  Toss the pesto-covered pasta with the scallop sauce.  Sprinkle with grated Parmesan cheese.  Serve immediately.  From the Medford House “Ultimate Pesto Cookbook” excerpts from the Seafood and Pasta Section.


Salmon in Lemon-Dill Sauce Recipe

From the Medford House “Wine Cookbook” excerpts from the Seafood Section.


  • 2 tablespoons unsalted butter or butter substitute
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • ¼ cup yogurt
  • 1-teaspoon baking soda
  • ½ teaspoon seafood seasoning like “old bay”
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1 pound fresh lump crabmeat, drained
  • 1-cup Ritz crackers crushed into crumbs

Melt butter in a medium skillet over low heat; add onion and celery, and cook, stirring constantly, until tender. Transfer mixture to a large bowl, cool Stir yogurt and next 7 ingredients into the cooled vegetable mixture.  Shape the crab mixture into 12 (2 ½ inch) patties; coat each with cracker crumbs.  Place on a lightly greased baking sheet.  Bake in a preheated 450°F oven for 10 minutes, turn patties and continue to bake for 10 additional minutes or until done.  Serve with remoulade, tartar and cocktail sauce in small ramekins or glass cups.

Remoulade sauce

  • 1 ½ cups mayonnaise or salad dressing
  • 2 tablespoons Creole mustard
  • 1-tablespoon capers, chopped
  • 1 tablespoon chopped sweet pickle
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried tarragon

Combine all ingredients in a bowl, cover and chill for 2-4 hours to allow flavors to combine.  Yield: 1-¾ cups

Tartar sauce

  • 2 tablespoons tarragon vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon course sea salt
  • Pinch cayenne pepper
  • 1/3 cup finely chopped gherkin pickles
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon finely chopped capers
  • 1 tablespoon finely chopped fresh flat leaf parsley
  • 1-cup mayonnaise or salad dressing

Combine all ingredients in a bowl, cover and chill for 2-4 hours to allow flavors to combine.  Yield: 1-¾ cups

Traditional Cocktail Sauce

  • 1 cup bottled chili sauce
  • Finely grated zest of ½ lemon
  • 1 tablespoon lemon juice
  • 2 ½ tablespoons prepared horseradish
  • ½ teaspoon hot pepper sauce

Stir together all the ingredients in a bowl.  Chill before serving