You can enjoy this recipe spread out on the picnic table or out on the patio with a cold beer, there’s nothing better than this Steamed Seafood Boil!

Steamed Seafood Boil

lb kielbasa, sliced

onions

dry white wine

salt

lemon

qts ice water

old bay

lbs red bliss potatoes, cut into quarters

lobsters

clams

corn,

shrimp,

Slice and Brown the Kielbasa on the bottom...

Slice and Brown the Kielbasa on the bottom of a steam pot for 5-8 minutes,

Add 2 chopped onions and cook until they...

Add 2 chopped onions and cook until they are translucent,

Add 3 cups of dry white wine, 1...

Add 3 cups of dry white wine, 1 cup of salt, juice of 1 lemon and 14-16 cups of ice water to the pot.

Cover the pot and let it come to...

Cook for 30 minutes.

Add 1 cup of Old Bay and increase...

Add 1 cup of Old Bay and increase the heat.

Add the steamer basket to the bottom of...

Add the steamer basket to the bottom of your pan and add 3 lbs of red bliss potatoes. Cover and cook for 10 minutes.

Add 2 1 1/2-2lbs whole live lobsters, 3...

Add 2 1 1/2-2lbs whole live lobsters, 3 dozen little neck clams, and 6 ears of corn, halved. Return to a boil and cook for 5 minutes.

Add 2 dozen shrimp and cook through, about...

Add 2 dozen shrimp and cook through, about 5 minutes.

Make this easy Cioppino Seafood Stew in your Instant Pot for your new favorite Cioppino Recipe. It is  low carb and full of flavor.

Cioppino Seafood Stew

Vegetable Oil

Canned Fire Roasted Tomatoes

Onion (diced)

Carrots (chopped, or 1 cup chopped bell pepper)

Water

white wine (or broth)

Bay Leaves

Tomato Paste

Garlic

fennel seeds

Oregano

Kosher Salt

Red Pepper Flakes

seafood

Lemon Juice

crusty bread

&nbsp;For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well.&nbsp;

Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you're ready to eat, it's not necessary.

&nbsp;Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving.

&nbsp;Serve with crusty bread to mop up all the delicious, savory broth you've just created.&nbsp;

This is a rich seafood gumbo that can be made with whatever combination of seafood suits you. I&#039;d choose shrimp and/or crab, plus some fish. Smoked fish or smoked oysters is a good choice. too. You need to make a broth for this recipe. Use this crab broth recipe, adding fish bones or shrimp shells to it if you have them. 

Seafood Gumbo

recipe, seafood broth ((see headnotes))

peanut oil

bacon fat

flour

onion,

green bell pepper, chopped

celery stalks, chopped

jalapeno peppers, chopped ((optional))

garlic powder

paprika

black pepper

oregano

cayenne

celery seed

Salt

shrimp

firm white fish,

crabmeat ((optional))

oysters ((optional))

file gumbo powder

green onions

Hot sauce

Heat the seafood broth in a pot. You want it steaming, not simmering. In another large soup pot, heat the oil and bacon fat over medium-high heat. Stir in the flour and make sure there are no lumps. Cook this roux until it is the color of dark chocolate, which will take anywhere from 40 minutes to an hour. You will want to use a wooden spatula or spoon to stir. You will also want to lower the heat as the roux browns, until its at low heat when the roux is ready. Drink beer and listen to Cajun music while doing this. It helps.&nbsp;

When the roux is ready, add the chopped onion, pepper and celery to the pot and mix well. Cook this, stirring often, for about 5 minutes.&nbsp;

Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and mix well. Turn the heat up to medium-high, and keep stirring in the seafood stock until the gumbo thins out. Typically you will need anywhere from 6 to 9 cups. 

Add salt to taste and simmer gently for 30 minutes to an hour, stirring from time to time. The roux should not break, but if oil starts pooling on the surface of the gumbo, skim it off.&nbsp;

Add all the seafood and the file powder. Simmer this gently for 15 minutes. Add salt and hot sauce to taste and serve, garnished with the green onions, along with some rice or potato salad. 

Chilled Seafood Tower

oysters (raw, in the shell)

mussels

lobster claws

lobster tails

king crab legs

salmon

lemon wedges

Fresh Dill, chopped

Ketchup

horseradish

lemon juice

anchovy paste

TABASCO® (or to taste)

Ghee (or clarified butter)

fresh parsely, chopped

Fresh Chives, chopped

TABASCO® Green Pepper (or to taste)

mayonnaise

sour gerkin pickles

capers

dijon mustard

TABASCO® Chipotle (or to taste)

Allow all frozen seafood to thaw in the refrigerator overnight.

Make sauces the night before to allow the flavors to combine.&nbsp;

Combine all Cocktail Sauce ingredients together and mix well. Store in a jar or covered container in the refrigerator.&nbsp;

In a small food processor, combine Remoulade ingredients. Pulse to combine. You want it to have a texture like a Tarter sauce, do not process until smooth.&nbsp;Store in a jar or covered container in the refrigerator.

In a small skillet, heat all ingredients for the Cowboy Butter for 2-3 minutes over medium to allow the garlic to cook and flavors to infuse. Store in a jar or covered container in the refrigerator, reheat just prior to serving.&nbsp;

Oysters, Cooked Shrimp and Smoked Salmon will be prepared just before serving, keep them in the fridge.&nbsp;

Prepare seafood for steaming; cut crab legs into individual servings by cutting at the knuckles. De-beard and scrub mussels, discard any that are open. Scrub clams.&nbsp;

In a dutch oven or other large heavy bottomed pot, steam crab legs, lobster tails, lobster claws, calms and mussels in 1 cup of dry white wine for 8 minutes.&nbsp;

Clams and mussels can be removed as soon as they OPEN, roughly 3 minutes to avoid overcooking. Allow the crab and lobster to steam for the full 8 minutes. Discard any clams or mussels that do not open.&nbsp;

Immediately place steamed seafood into an ice bath to cool it quickly and retain tender texture. Seafood can be steamed and chilled up to 24 hours before serving.&nbsp;

Fill your 3 tier tower with ice. Arrange chilled (cooked seafood) and sauces.&nbsp;

Carefully shuck raw oysters (last), add them to the tower and garnish with lemon wedges and fresh dill.&nbsp;

This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd!

Seafood Boil

lemons (divided use)

Old Bay seasoning (plus more for garnish)

garlic (smashed)

onion

small Yukon gold potatoes (halved)

clams (scrubbed)

crab legs (pre-cooked)

sausage

shrimp (peeled and deveined (leave tails on))

butter

parsley

Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.

Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.

Add the potatoes to the pot and cook for 8 minutes.

Add the lobster tails and cook for 5 minutes.

Add the clams, crab, and corn, and cook for 5 minutes.

Add the shrimp and sausage and cook for 2-3 minutes.

Drain the seafood mixture from the pot, reserving 1 cup of the broth.

Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.

Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Switch up your regular enchiladas by changing the meat from chicken to crab for delicious, cheesy seafood enchiladas for an easy dinner.

Seafood Enchiladas

lb imitation crab

onion (diced)

tsp salt

tsp pepper

tsp cilantro

sour cream

Mexican blend cheese (shredded)

tbsp enchilada sauce

burrito shells

Preheat the oven to 350F

Melt the butter in a deep skillet over medium heat

Add the crab meat, onion, salt, and pepper

Saute for about 3-5 minutes, until the onions are clear

Add the cilantro, sour cream, cheese, and 2 tbsp enchilada sauce

Place 1/4 of the filling on each burrito shell then wrap and fold

Add to a baking dish, fold side down

Pour remaining 2 tbsp of enchilada sauce over the center of the wraps

Bake for 25-30 minutes

Serve with sour cream and green onions for garnish

Seafood Paella

chicken stock

saffron threads,

olive oil

yellow onion, finely chopped

red bell pepper, finely chopped

garlic,

rice,

tomatoes

green peas

mussels,

clams,

parsley,

Nova Scotia seafood chowder is rich, creamy, and loaded with fresh seafood! It’s a versatile soup you can make with any fresh or frozen seafood you like.﻿

Nova Scotia Seafood Chowder

bacon

(1 litre) water

salt, divided

potatoes

carrots (250 grams), washed, peeled, sliced into coins

(750 milliliters) 35% heavy cream

lobster meat (150 grams), chopped

shrimp (150 grams), deveined, tails removed

haddock (200 grams), sliced into bite-sized pieces

scallops (200 grams), fresh or thawed

dill

chives

ground pepper

If using frozen scallops, thaw before cooking. Sandwich...

If using frozen scallops, thaw before cooking. Sandwich fresh or thawed scallops gently between sheets of paper towel to dry the tops and bottoms. The more dry the scallops are the better they will sear!

Cook the bacon strips in a frying pan...

Cook the bacon strips in a frying pan until crisp. Place on sheets of paper towel to blot any grease and set aside.

Keep the pan of bacon grease hot over...

Keep the pan of bacon grease hot over medium-high heat. Place the thawed and dried scallops in the pan, and cook until golden, about 2 to 3 minutes per side (cooking time depends on the size of your scallops). Set scallops aside.

Combine water, 1/2 teaspoon of salt, potatoes, and...

Combine water, 1/2 teaspoon of salt, potatoes, and carrots in a large pot. Bring to a boil, reduce heat, and simmer until the vegetables are tender, about 12-15 minutes.

Pour the heavy cream into the pot and...

Pour the heavy cream into the pot and bring the chowder back up to a simmer for 10 minutes.

Chop the dill and the chives. Crumble the...

Chop the dill and the chives. Crumble the cooked bacon into small pieces with your hands.

Add the cooked bacon and all of the...

Add the cooked bacon and all of the seafood except for the scallops to the pot. Continue to simmer for 5 minutes.

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Seafood Recipes

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