Ingredient: salt and pepper to taste

Crab-Cake-Stuffed-Deviled-Eggs-56-2

Crab Cake Deviled Eggs

Let’s Talk  Deviled Eggs and Seafood

According to history.com, the egg, an ancient symbol of new life, has been associated with festivals celebrating spring. Decorating eggs for Easter is a tradition that dates back to at least the 13th century, according to some sources.

What do do with those hard-boiled eggs is a question many of us ask even today.

Fish and seafood are breakfast staples all over the world, from the grilled fish and rice of Japan to kippers and eggs in England, to the Jewish culture’s fondness for bagels-and-lox.

This Easter weekend, why don’t you start a family tradition of your own by adding fresh fish and seafood into your holiday meal plans? We’ve included a delicious crab cake deviled egg recipe to get you started. Need more ideas? Just ask…

Crab cakes and deviled eggs combine to form an appetizer perfect for Easter. These deviled eggs are silky smooth with generous chunks of rich lump crab and a hint of crunch from the panko topping. If you like crab cakes you are going to love these deviled eggs!

Makes 12 Standing or 24 Traditional Deviled Eggs
Recipe Author: Cheyanne Bany.  Photo credit: nospoonnecessary.com.

Crab Cake Deviled Eggs
Print Recipe
Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Crab Cake Deviled Eggs
Print Recipe
Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Ingredients
Servings: Traditional Deviled Eggs
Instructions
  1. Hard Boil the Eggs: In a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat.
  2. Cover and remove from heat. Allow to sit 12 minutes for large eggs. Drain and rinse eggs with cold water immediately. To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
  3. For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of the egg, so it will stand upright, then slice off the top 1/3rd.
  4. For Traditional Deviled Eggs: Use a sharp paring knife to cut the egg in half lengthwise.
  5. Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt, and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse until incorporated. Add additional mayonnaise, 1 tablespoon at a time if a thinner consistency is desired.
  6. Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a Ziploc bag with the corner snipped off (for a makeshift piping bag).
  7. Pipe mixture into egg whites, filling generously.
  8. Garnish with toasted panko, parsley and lemon zest (if using).
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dill

Grilled Speckled Trout with Parsley, Dill and Lemon

Dill, parsley and lemon combine to add amazing layers of flavor to this easy, delicious dish.

According to Doris Lum, a Chinese cuisine expert, the Chinese word for “fish” sounds like the word for “abundance,” one of the many reasons fish has become a go-to good luck food. Also, Rosemary Gong writes in Good Luck Life, her book on Chinese celebrations, that it’s important for the fish to be served with the head and tail intact to ensure a good year, from start to finish.

Here at Motts Channel Seafood, we feel lucky every day to have such great customers. Stop by and “sea” us soon!

Recipe Notes: Put the fish in a snug-fitting dish so the cooking juices can stay on the fish while cooking. Interesting flavors can be built by putting vegetables under the fish and inside the cavity while cooking. Think lemon slices, fennel, garlic, onion, parsley, dill, carrots, thyme, and rosemary.

As an added bonus, you can keep the bones to make fumet (fish stock).

Serves 2. Adapted Recipe Credit: Paleoleap.com

dill
Grilled Speckled Trout with Parsley, Dill and Lemon
Print Recipe
Servings
2 people
Servings
2 people
dill
Grilled Speckled Trout with Parsley, Dill and Lemon
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. Preheat your broiler.
  2. Slash the sides of your fishes about 8 times each side with a knife so the butter or oil can make its way in.
  3. Rub the speckled trouts with butter and season with salt and pepper.
  4. Stuff the cavity with the chopped parsley, dill and lemon slices.
  5. Put the fish on a baking rack on a pan for the drippings.
  6. Sprinkle the lemon zest on top of the fish and add generous knobs of butter on the fish to form a wonderful golden crust. You can place the lemon halves on the baking tray too.
  7. Grill at about 6 inches from the heat source for about 6 minutes on each side.
  8. Squeeze the roasted lemons on the fish before serving.
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Ginger Glazed

Ginger Glazed Mahi Mahi

Ginger Glazed Mahi Mahi

This Ginger Glazed Mahi Mahi-Mahi recipe is bursting with flavor and combines both sweet and sour taste sensations. This is a simply and delicious recipe with only a 30-minute prep time that includes 20 minutes to marinate.  Serves four. Recipe and photo credit: Allrecipes.com. For more great recipes please visit Alison’s Recipe Box by clicking here. Need more ideas? The Motts Channel Seafood staff is happy to offer up tempting suggestions for your next fresh fish or seafood meal.

According to the website Panoply, the mahi-mahi is well known for putting up a good fight at the end of line, dancing and jumping as the angler works to get him to the back of the boat! They are also known for the brilliant neon blues, greens and yellows they display on their flanks and for providing a delicious reward.

Ginger Glazed
Ginger Glazed Mahi Mahi
Print Recipe
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. This is a simply and delicious recipe with only a 30-minute prep time that includes 20 minutes to marinate. Serves four. Recipe and photo credit: Allrecipes.com. For more great recipes please visit Alison's Recipe Box. Need more ideas? The Motts Channel Seafood staff is happy to offer up tempting suggestions for your next fresh fish or seafood meal.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ginger Glazed
Ginger Glazed Mahi Mahi
Print Recipe
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. This is a simply and delicious recipe with only a 30-minute prep time that includes 20 minutes to marinate. Serves four. Recipe and photo credit: Allrecipes.com. For more great recipes please visit Alison's Recipe Box. Need more ideas? The Motts Channel Seafood staff is happy to offer up tempting suggestions for your next fresh fish or seafood meal.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down.
  2. Cover, and refrigerate for 20 minutes to marinate.
  3. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  4. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glazed consistently. Spoon glaze over fish, and serve immediately.
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Pan_Seared_Scallops_in_Saffron_Cream_Sauce_001 food network

Grilled Sea Scallops with Saffron Cream Sauce

Grilled Sea Scallops with Saffron Cream Sauce
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Servings
6 servings
Servings
6 servings
Grilled Sea Scallops with Saffron Cream Sauce
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Soak the skewers in enough water to cover at least 30 minutes.
  2. For the sauce, melt the butter over medium-low heat. Add the shallots and cook, stirring, until just tender, 3 to 5 minutes. Be careful not to caramelize them. Add the sherry and cook it down until the pan is almost dry. Add the wine and saffron; cook, stirring, until the alcohol has evaporated, another 2 or 3 minutes. Add the cream and cook, stirring, until the sauce has reduced at least by half. This might take another 2 minutes or so: you want about 1-1/2 cups of sauce that is thick enough to coat the back of a spoon. Finish with the salt, cayenne, and white pepper. Keep the sauce warm while you grill the scallops or, if you’re making it ahead, refrigerate it and reheat before serving.
  3. Thread 2 scallops onto each skewer, keeping the scallops as flat as possible to ensure good contact with the grill. Brush the scallops with oil and sprinkle with salt and pepper. Grill over medium heat till caramelized nicely on the outside, 1-1/2 to 2 minutes each side for medium-rare. Rotating the skewers a quarter turn halfway through cooking on each side will give you nice crosshatch grill marks.
  4. To serve, reheat the sauce, if necessary. Pour the sauce out onto 6 individual plates, top with the scallops, and sprinkle the chervil around.
Recipe Notes

Recipe and photo credit by farniente.com.

 

You want jumbo or day-boat sea scallops for this recipe, not the little bay scallops. For the skewers, try to get those flat Japanese bamboo skewers that are about four or five inches long and a quarter-inch wide. If you have to use traditional skewers, double them up and break off the excess.

The saffron sauce does well made ahead, even as much as the day before. Refrigerate it and reheat it before serving.

The scallops can be seared in a pan if you prefer (use high heat and a little oil).

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fish1-5

Fish with Potato Chip Crust

fish1-5This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass… even catfish!

Fish with Potato Chip Crust

by Dana Rogers

Ingredients

Buttermilk

Hot sauce

1 cup of your choice of potato chips

1 cup flour

1/4 inch (in skillet) your choice of oil

Instructions

  1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
  2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
  3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod  brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
  4. In a skillet, heat 1/4″ of your preferred oil (Canola works well).
  5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
  6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.

Homemade Tarter Sauce

Ingredients

1/2 cup mayo

1 Tbsp lemon juice

1 Tsp red onion, chopped

1 Tsp green onion, chopped

Salt and pepper to taste

Instructions

Combine and chill overnight.

Fish with Potato Chip Crust
Print Recipe
This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
Fish with Potato Chip Crust
Print Recipe
This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
Ingredients
Fish with Potato Chip Crust
Homemade Tartar Sauce
Servings:
Instructions
Fish with Potato Chip Crust
  1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
  2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
  3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
  4. In a skillet, heat 1/4" of your preferred oil (Canola works well).
  5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
  6. 6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.
Tartar Sauce
  1. Combine and chill overnight.
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