Seafood chowder is a traditional favorite in New England. This recipe combines clams, crab, shrimp, and scallops to create a diverse chowder recipe with a sweet favor with lots of texture. You can add or delete seafood varieties to taste. Many ingredients make this recipe, but it’s well worth the effort. Also you can consider freezing this recipe. Use Ziplock freezer bags, add chowder and lie flat. Freeze up to 6 months in a deep freezer or up to 3 months in a regular freezer.

This chowder recipe makes 2 quarts.

Seafood Chowder with Crab and Corn

Ingredients -

2 ears of yellow corn still on the ear (don’t shuck yet!)
6 ounces of bay shrimp
6 ounces of dungeness crab meat
6 ounces chopped clams
6 ounces bay scallops
6 strips chopped bacon
1/2 lb onion, chopped
2 ounces celery, chopped
3 ounces flour
3/4 tablespoons chopped green onions
3 ounces of butter
2 cups water
2 ounces clam base
1 cup clam juice
1.5 cups heavy cream
1/2 pound potatoes, diced

seasonings -
1/2 teaspoon bay leaves
1/4 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons of chopped parsley

Where do you find clam base? Clam Base is available here

Product is
100% All-Natural, NO artificial ingredients, NO chemical preservatives and NO artificial coloring.
1 tsp. = 8 oz. Clam Stock/Broth — 1 Container = 5 gallons
FREE chef developed recipes and more are included with every order.

Cooking Directions -

Use a baking sheet and place both ears of corn on the sheet and roast at 375 degrees until the corn is golden brown and the husk turns a dark brown. Remove the corn. Once it has cooled, cut the kernels from the cob. Set aside.

Place bacon in a pot on the stove and cook until crisp. Once the bacon is crisp, add the butter and melt. Next, add garlic, onions, celery, and green onions, cooking about 10 minutes until the vegetables are tender. Add the flour, stirring and cooking for about 15 minutes. Next add clam juice and then add water. Continue to cook an 15 minutes longer.

Next, add the clam base, corn kernels, potatoes, and seasonings. Simmer for 30 minutes while stirring often until the potatoes are tender. Add the cream and seafood last and stir the seafood chowder until all ingredients are mixed. Serve hot.

Here is a recipe that is excellent in its quality of ingredients as well as excellent for your waistline! Crab Stuffed salmon is a favorite that is served in many restaurants. Now you can cook this from the comforts of your own home at half the cost of what you would pay at a restaurant. You can buy Salmon at any grocery store in the seafood area. If you want to buy for a large crowd, stores like Sam’s club have great deals on fish and seafood in larger quantities.

Crab and Shrimp Stuffed Salmon

Ingredients:

6 ounces of crab meat (dungeness or blue crab)
6 ounces of shrimp
3 Tablespoons of mayonnaise
1 tablespoon chopped dill
1/8 tsp salt
1/8 tsp pepper
6 oz cubed brie
4 (6 ounce) salmon fillets - not the steaks
1 cup butter blanc sauce (recipe to in previous post)

Use the directions from my previous post to make the butter blanc sauce. Place the bowl of butter sauce aside. Preheat the oven to 400 degrees.

Cut the salmon fillets in one slit each so that you have a pocket in them to place the crab and shrimp. In a medium bowl, combine crab, brie, salt, pepper, dill, and shrimp. Take the 3 Tablespoons of mayo and blend into the crab and shrimp mixture carefully. Separate the mixture into the individual salmon fillets. You can use an ice cream scooper to evenly place the crab and shrimp mixture into the fillet pockets. It’s okay if some of the crab mixture is exposed after filling the fish.

Lightly butter a casserole dish or baking dish. Place the salmon fillets in the baking dish and bake at 400 degrees for 10-12 minutes. When done, put the salmon fillets on dinner plates and top with the butter blanc sauce. Serve hot.

These are great with a side of baked potato or steamed vegetables.

This is a great recipe for a fabulous appetizer to serve at parties or just to serve before a nice dinner. You can also serve this at football parties as a lower fat alternative to hotwings or potato skins One of the things that I really like about making hot crab dip is the fact that it’s super easy, quick, and does not require many of the exotic ingredients that you would otherwise not find in your kitchen already.

Low Fat Hot Crab Dip

• 6 tablespoons Light Cream Cheese
• 1/2 cup Light Mayonnaise
• 7 1/2 ounces crabmeat
• 4 tablespoons minced onion
• 1 teaspoon garlic salt or ½ tsp minced fresh garlic
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 teaspoon hot pepper sauce

Directions:

First, preheat your oven to 350 degrees F. Then beat the mayonnaise and cream cheese until it has a smooth texture. Stir in your hot sauce, lemon juice, onion, garlic, salt, and pepper. Gently fold in crab meat being careful not to break the pieces too much.

Spray a casserole dish with nonstick spray and place the mixture into the dish. Bake for 20 minutes at 350 degrees and that’s it!

Serve the hot crab dip with toasted fresh bread, gourmet crackers, or chips.

This is a great appetizer for parties and is lower in fat and calories than a lot of appetizers (remember, crab = protein!)

Here is a great recipe that the kids are sure to love. I personally like how these have so much crab in them rather than tasting like they’re filled with breading. The twist to this appetizer is that it is like a tater tot, only it’s a crab tot! Try it and let me know what you think! (more…)