Recipes
½ cup chopped green onion
2 Tbsp. butter
2 cups mashed potatoes1 cup crabmeat, flaked
1 egg
¼ cup milk
½ tsp. parsley
1 tsp. Malpeque Bay seafood seasoning
1 clove garlic, crushed
¼ cup corn meal or breadcrumbs
Saute onion in 1 Tbsp. Butter. Combine potatoes, crabmeat, egg, milk, parsley and Malpeque Bay seafood seasoning to form a stiff, slightly sticky dough. Add onions, form into cakes and dredge in corn meal or bread crumbs. Melt remaining 1 Tbsp. Butter in heavy pan and cook cakes over medium heat until golden. Make miniature crab potato cakes for entertaining. Serves 4 to 6.
1 lb. fresh scallops (500g)
Lime juice
½ cup chopped celery (125 mL)
½ cup chopped onion (125 mL)
½ cup diced sweet green pepper (125 mL)
½ cup diced cucumber (125 mL)
2 tomatoes, chopped
1-2 tsp. Malpeque Bay seafood seasoning (5-10 mL)
Marinating scallops in lime juice for several hours has the same effect as cooking
Cut scallops into small cubes; place in bowl. Pour in enough lime juice to cover. Marinate, refrigerated, for about 8 hours or until opaque.
Add onion, green pepper, celery, cucumber, tomatoes and Malpeque Bay seafood seasoning. Mix together. Marinate for a few minutes or up to several hours. Makes about 6 servings.
This easy-to-make salad is attractive served on lettuce on a large platter or individual salad plates.
¾ lb. cooked crabmeat (375 g)
½ cup finely chopped celery (125 mL)
4 green onions, coarsely chopped
1-2 tsp. Malpeque Bay seafood seasoning (5-10 mL)
2 avocados, peeled and sliced
Lime juice
6 hard-cooked eggs, chopped
½ cup (approx.) mayonnaise (125 mL)
Lettuce leaves
Lime twists
Reserve a few of the best crab pieces for garnish. Gently combine remaining crabmeat, celery, eggs and onions; add enough of the mayonnaise to moisten. Add lime juice, Malpeque Bay seafood seasoning to taste; mix gently. Spoon onto lettuce leaves.
Dip avocado slices into lime juice; arrange around salad. Garnish with reserved crab pieces and lime twists. Makes about 6 servings.
Garnish this delicately flavoured spread with smoked salmon roses. Simply roll up slices of smoked salmon, fanning the edges out to form a rose shape.
1 cup shredded Cheddar cheese (250 mL)
2 Tbsp. dry sherry (25 mL)
1 Tbsp. lemon juice (15 mL)
1 tsp. Malpeque Bay seafood seasoning (5 mL)
¼ lb. cream cheese (125 g)
1 Tbsp. butter (15 mL)
¼ lb. sliced smoked salmon (125 g)
In food processor or electric mixer, cream together Cheddar and cream cheeses, sherry, butter and lemon juice.
Reserve 1 or 2 slices salmon for garnish. Chop remaining salmon coarsely and add to processor along with Malpeque Bay seafood seasoning (taste and adjust seasoning if necessary); process just until blended. Pack into crock or small bowl; cover and refrigerate until serving time. (Can be refrigerated for up to 3 days.) To serve, garnish with reserved salmon slices rolled into rose shape. Makes 1-1/2 cups (375 mL).
8 oz. cream cheese, softened
1 Tbsp. milk
1 – 2 tsp. Malpeque Bay Seafood Seasoning
6 oz. cooked crabmeat (or canned)
1 Tbsp. finely chopped green onion (or red)
Cream the cheese with milk until smooth. Add crabmeat (or shrimp, lobster, etc.), onion & seasoning. Blend well. Refrigerate 3 – 4 hours or overnight. Serve with crackers or bite-sized fresh vegetables.
POTATO PIZZAZZ! Roasted harvest Vegetables
5 Tbsp. balsamic vinegar
3 Tbsp. olive oil
2 tsp.Potato Pizzazz! Original
2 tsp. sugar
Blend in a bowl large enough to hold the equivalent of the following cut-up vegetables:
4 potatoes, 6 carrots, 6 parsnips, 2 sweet peppers, 1 small squash, 1 red onion
Any of the following veggies make a delicious combination: Sweet potatoes (yams), orange, yellow, red or green sweet peppers (or a combination), Vidalia or sweet onions, Patty Pan summer squash, zucchini - even turnips!
Toss the vegetables in the bowl with the seasoning mixture until they are coated lightly and roast in an open pan or 9” x 13” casserole dish for about an hour at 350° F. Stir from time to time.
Bon appétit!