Sea Legs Recipes

SEA LEGS

Sea Legs image

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup mayonnaise
2 teaspoons red curry paste
Finely grated zest of 1 lime, plus the juice of 2 limes (about 1/4 cup)
1 clove garlic, grated
1 tablespoon fish sauce
2 tablespoons sugar
2 teaspoons Sriracha (Asian chile sauce)
2 tablespoons finely chopped fresh cilantro
Sweet chili sauce, for serving
Vegetable oil, for frying
6 medium soft shell crabs, cleaned
1 cup cake flour (not self-rising)
Kosher salt
1 cup cold seltzer
3 scallions, thinly sliced

Steps:

Make the dipping sauces: Whisk the mayonnaise, curry paste, lime zest and 1 tablespoon of the lime juice in a small bowl until combined. Cover and refrigerate until ready to use. Combine the remaining lime juice with the garlic, fish sauce, sugar, Sriracha and 1 tablespoon cold water in a separate small bowl, stirring to dissolve the sugar. Stir in the cilantro, cover and refrigerate until ready to use.
Prepare the crab fries: Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Set a wire rack on a baking sheet.
Meanwhile, cut the crabs into quarters with kitchen shears; transfer to a paper towel-lined plate. Whisk the cake flour with 1/2 teaspoon salt in a medium bowl; add the seltzer and scallions and whisk just enough to make a lumpy batter.
Working in batches, dip the crab pieces in the batter, then carefully add them to the hot oil and fry until golden and crisp, about 2 minutes. (Use a mesh screen if you have one; the crabs may splatter.) Remove the crab fries with a strainer or slotted spoon and transfer to the wire rack; season with salt. Let the oil return to 360 degrees F between batches. Serve the crab fries with the sweet chili sauce, curry mayonnaise and cilantro-lime sauce.

WARM LOBSTER DIP (OR CRABMEAT, OR SEA LEGS, OR BABY SHRIMP)

Warm Lobster Dip (Or Crabmeat, or Sea Legs, or Baby Shrimp) image

This is a pretty tasty recipe for warm lobster dip. Again, as in title, you could substitute with crabmeat, sea legs, or tiny baby shrimp if you like. I happen to mostly use my "leftover" lobster tail or claw meat when I make this. I have a great 1 qt. chafing server with a tea light beneath it that I usually prepare this in. Serve with pita chips, crackers, baguette slices, or vegetables. You can make this thicker or thinner depending on the amount of half & half and sour cream you use - prepare as you like.

Provided by BlondieItaliana

Categories Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups lobsters, cooked (cut into small pieces with scissor)
1/2 small onion, chopped
5 garlic cloves, chopped
1 tablespoon olive oil
6 ounces cream cheese, softened
2 tablespoons sour cream
4 tablespoons half-and-half cream
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon mayonnaise
1/4 cup grated parmesan cheese
1/2 cup mozzarella cheese, shredded (add more if you like cheesier)
salt & pepper (to taste)

Steps:

Preheat oven to 350 degrees.
Chop onion & garlic and put in microwave safe bowl with the olive oil. Microwave 1 minute then remove and add to a large bowl with all the remaining ingredients.
Stir to combine well & add to oven safe baking dish sprayed lightly with cooking spray for easy clean-up (I use Pam Olive Oil Spray).
Bake 30 minute covered with foil. Remove foil & bake another 10-15 minute until bubbly.
Serve immediately.

Nutrition Facts : Calories 102.1, Fat 9.1, SaturatedFat 4.9, Cholesterol 24.2, Sodium 119.9, Carbohydrate 2.1, Fiber 0.1, Sugar 0.4, Protein 3.3

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