by Dana Point Fish Company | Nov 13, 2015 | Recipes, Shrimp and Prawn Recipes
This recipe for shrimp Florentine can be made ahead of time. Shrimp Florentine 3 pounds fresh spinach (sautéed in batches in butter, and cooled)1 cup water1 diced onion2 minced garlic cloves1 chopped celery stalk1 bay leaf6 peppercorns1 1/2 pounds shrimp (shell on)1...
by Dana Point Fish Company | Oct 28, 2015 | Lobster, Lobster
Place lobster upside side down on large, clean cutting surface. Steady the lobster with one hand and using a large, heavy chef’s knife, pierce the head bluntly and quickly with the tip of the knife, killing the lobster quickly. From the tip of the knife still in...
by Dana Point Fish Company | Sep 18, 2015 | Crab, Crab Recipes
Deviled Crab 1 lb. crabmeat (picked to remove all shell)2 tablespoons chopped onion3 tablespoons melted butter2 tablespoons flour3/4 cup milk1/2 teaspoon saltWhite pepper (dash)1/2 teaspoon dry mustard1 teaspoon Worcestershire sauce1/2 teaspoon dried rubbed...
by Dana Point Fish Company | Sep 4, 2015 | Crab Recipes
This recipe for crab cakes uses a pound of crabmeat and leftover mashed potatoes. Form in patties and fry until golden. Crab and Mashed Potato Cakes 1 lb. crabmeat (picked to remove all shell)1 cup leftover mashed potatoes1 egg (beaten)1/2 teaspoon saltBlack pepper...
by Dana Point Fish Company | Sep 3, 2015 | Cooking Methods, Methods and Terminology
En papillote involves folding and sealing a fish fillet or other seafood in parchment paper to steam it. It is a moist heat cooking method and is usually opened tableside after it is immediately pulled from the oven. En Papillote: Parchment or Foil For parchment, a...
by Dana Point Fish Company | Aug 28, 2015 | Crab, Crab Recipes
Cream of Crab Soup 1 lb. crabmeat (picked to remove all shell)1/4 cup chopped onion1/4 cup melted butter3 tablespoons flour1/4 teaspoon celery saltWhite pepper (to taste)Salt (to taste)1 quart milk1 cup well-flavored chicken stockChopped parsley (for...
by Dana Point Fish Company | Jul 14, 2015 | Mussels, Recipes, Seafood, Shellfish and Seafood Recipes
Serve these mussels with warm baguettes to break apart and dip into the broth. Mussels with Saffron and White Wine Fennel Broth 3 dozen mussels (cleaned and debeaded)2 tablespoons oil1/2 fennel bulb (chopped)1/2 cup chopped carrots1/2 cup chopped celery1 small onion...
by Dana Point Fish Company | Jul 10, 2015 | Recipes, Shrimp and Prawn Recipes
Shrimp Creole 3 tablespoons butter1 large onion (chopped small)2 cloves garlic (minced)2 tablespoons minced green bell pepper1 tablespoon flour1 can tomato sauce (8 ounces)Water ((about 1 1/2 to 2 tomato sauce sized cans))Small sprig fresh thyme2 tablespoons...
by Dana Point Fish Company | Jul 9, 2015 | Recipes
This classic crawfish bisque calls for 4 pounds of crawfish, boiled. The finished consistency should be of a thick cream. This bisque is flavored with garlic, bay leaves, whole allspice, and thyme. Creole Crawfish Bisque 4 dozen crawfish (live)1 large onion (very...
by Dana Point Fish Company | Jun 26, 2015 | Lobster, Lobster, Saltwater Shellfish, Shellfish and Seafood Recipes
Step by step – how to prep Maine lobster. How to Cook and Prep Maine Lobster from danapointfishcompany on Vimeo.
