Blue Claw Crab Dip

Prep Time: 5 mins
Cook Time: 20 mins
Makes 4 servings

Ingredients

8 oz cream cheese, softened
3 teaspoons heavy whipping cream
2 tablespoons parmesan cheese, grated
1 tablespoon dry white wine
2 tablespoons red bell peppers, diced
1 tablespoon roma tomato, diced
2 tablespoons green onions, diced
1 teaspoon old bay seasoning
2 dashes ground mustard
2 dashes hot sauce
6 oz blue claw crabmeat
1 tablespoon parmesan cheese, grated (for garnish)
1/2 loaf baguette bread, sliced in 1/4″ diagonal slices and toasted

Instructions

Fold all ingredients together in a mixing bowl, reserving 1 tablespoon of parmesan cheese.
Spread evenly into oven proof baking dish. Microwave for 2 mins. Transfer to oven and broil till top is slightly browned. Garnish with parmesan and serve with

Buttered Lobster Pasta

Prep Time: 5 mins
Cook Time: 20 mins
Makes 4 servings

Ingredients

3/4 pounds butter, salted (3 1/2 sticks)
1 lobster tail (1-1 1/2 lbs)
1 tablespoon olive oil
1 shallot, finely diced
2 garlic cloves, finely diced
1/4 cup dry white wine
2 cups cherry tomatoes
1 lb angel hair pasta
2 tablespoons fresh parsley, finely chopped
1/2 lemon
Salt and pepper to taste

Instructions

Bring a large pot of heavily salted water to a boil. Remove the lobster meat from the shell and chop into large pieces.
In a deep-dish saucepan on a medium heat, combine the olive oil and 1 tablespoon of the butter. Once the butter has melted and is slightly foaming, turn the heat to low and add the lobster meat to the saucepan. Cook for 3 – 4 minutes or until the flesh is white and pink. Remove the lobster from the pan with a slotted spoon and set to the side.
Add the shallots and garlic to the saucepan and cook for 2 minutes, stirring occasionally. Deglaze the pan with the white wine. Cook until 80% of the wine has been absorbed.
Turn the heat to low, add cherry tomatoes to the pan and 10 – 15 minutes, or until they have burst open.
Add the pasta to the pot of water. Cook pasta, to desired texture then drain, reserving 1 cup of pasta water.
Add the cooked pasta and 2 tablespoons of butter to the saucepan. Slowly incorporate the reserved pasta water and butter until glossy. Add the lobster, a sprinkling of fresh parsley and lemon juice and stir through.

Crab Stuffed Fluke

Prep Time: 15 mins
Cook Time: 15 mins
Makes 2-4 servings

Ingredients

2-4 filets of fluke
1/4 cup mayo
1 egg
1/2 cup plain breadcrumbs
1 can lump crab meat
1-2 teaspoons of old bay seasoning
Juice of 1 lemon
4 tablespoons butter
Paprika for garnish
1 tablespoon parsley
salt and pepper to taste

Instructions

In a bowl mix together all ingredients except fish, crab and breadcrumbs.
In a separate bowl, add crab and coat with breadcrumbs. Fold crab into mayo half of the lemon juice and parsley. Butter a casserole dish and preheat oven to 350° F.
On parchment or cutting board lay the fish flat and add a heaping tablespoon sized scoop to the center. Roll the fish up and lay seam side down in the buttered casserole dish.
In a small bowl, melt 4 tablespoons of butter and mix with juice of remaining half of lemon. Brush the rolls with lemon butter mixture and garnish with paprika. Bake the crab stuffed fluke for 15-20 minutes until the fish is white and flakey.

Garlic Butter Seared Scallops

Prep Time: 10 mins
Cook Time: 10 mins
Makes 2-4 servings

Ingredients

1 tablespoon olive oil
1 lb. sea scallops
3 tablespoons butter, unsalted
2 teaspoons garlic, minced
1 lemon
1 tablespoon fresh parsley, chopped
salt and pepper to taste

Instructions

Pat scallops dry and remove small muscle if required.
Season both sides with salt and pepper. Heat large skillet over med-high heat and add olive oil. Place scallops down one by one and without disturbing, allow to brown for 2-3 minutes until a slight “crust” is formed. Flip and repeat. Remove scallops from pan to a plate. Reduce heat to medium and add 3 tablespoons of butter to the pan and let it melt, swirling constantly. Stir in garlic and sauté until fragrant, about 1 minute. Squeeze in juice of half a lemon and add scallops back to the pan. Serve immediately.

Garlic Herbed Tuna Steak

Prep Time: 10 mins
Cook Time: 10 mins
Makes 4 servings

Note: Please allow an additional 30 minutes prior for marinating the tuna steaks.

Ingredients

2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons fresh thyme, minced or 1/2 teaspoon dried thyme
4 tuna steaks (6 oz. each)
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

In a container with a lid, combine the lemon juice, oil, garlic and thyme. Add the tuna and turn to coat. Cover and refrigerate for up to 30 minutes. Remove tuna from bag; sprinkle with salt and pepper. Drain tuna, discarding marinade. On a lightly greased grill rack, grill tuna, covered, over medium- hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium- rare or until slightly pink in the center.

Herb Encrusted Halibut

Prep Time: 20 mins
Cook Time: 10 mins
Makes 4 servings

Ingredients

4 6 oz. halibut fillets
3/4 cup panko breadcrumbs
1/3 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh chives, chopped
1 tablespoon olive oil
1 teaspoon lemon zest, finely grated
1 teaspoon sea salt
1/4 teaspoon ground black pepper

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil. Combine panko breadcrumbs, parsley, dill, chives, extra-virgin olive oil,lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired. Rinse halibut fillets and pat dry with a paper towel. Place halibut fillets onto the prepared baking sheet. Generously spoon the herbed crumbs over the fish and lightly press crumb mixture onto each fillet. Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Jersey Fluke Piccata

Prep Time: 5 mins
Cook Time: 15 mins
Makes 4 servings

Ingredients

Fluke
8 flounder fillets (about 2 oz. each), blotted dry
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup all purpose flour

Piccata Sauce
2 tablespoons olive oil
1/4 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon capers
3 tablespoons butter, unsalted
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
2 tablespoons fresh parsley, minced

Instructions

Season fillets with ½ teaspoon each salt and pepper then dredge in flour.
Heat 2 teaspoons oil in a nonstick skillet over medium-high until it shimmers. Add half the fillets and cook until golden, about 2 minutes per side. Transfer to a platter and tent with foil. Repeat heating and cooking with remaining oil and fillets. Add wine, lemon juice, and capers to skillet. Cook 30 seconds. Off heat, swirl in butter until it emulsifies. Season sauce with ½ teaspoon pepper and ¼ teaspoon salt. Cover fillets with sauce then sprinkle with parsley.

Johnny T’s White Clam Sauce

Prep Time: 15 mins
Cook Time: 20 mins
Makes 2-4 servings

Ingredients

3 oz chopped garlic
2, 6 oz. cans chopped clams
4 oz. dry white wine
Chef’s Tip: Drink the rest with dinner!
1/2 cup fresh parsley,,chopped
16 oz clam juice
2 tablespoons cornstarch
3 oz. olive oil
Salt and pepper to taste
Crushed red pepper flakes, optional

Instructions

In a heavy skillet, heat olive oil over medium heat. Sauté garlic 1 to 2 minutes or until fragrant and slightly browned. Add your white wine to de-glaze the pan. Add clam juice and bring to a simmer.
In a separate bowl or measuring cup, add your cornstarch and 1 tablespoon of water at a time to make a slurry. You should have a consistency a little thinner than a paste. Whisk into heated clam juice to desired thickness. Add chopped clams and season with crushed red pepper flakes if desired. Serve over pasta or risotto.

Chef’s Suggestions
Add a dozen and a half little necks in their shell for a beautiful presentation! Toast a crusty roll to sop up the remaining sauce!

Lobster & Jersey Corn Risotto

Prep Time: 30 mins
Cook Time: 30 mins
Makes 4-6 servings

Stock

4, 6-8oz. lobster tails
3 cups water
2 cups onion, chopped
2 – 8oz. bottles of clam juice

Risotto

1 tablespoon butter, unsalted
2 3/4 cups onion, finely chopped
2 garlic cloves, minced
1 1/4 cups arborio rice
1/2 cup dry white wine
2-3 ears of corn, cut off the cob.
1/2 cup parmigiana Reggiano, grated
1/2 lemon, squeezed
2 teaspoons fresh parsley, chopped
Salt & pepper

Instructions

Cook lobster tails in stockpot with 3 cups of water. Remove lobster when cooked and remove meat from shells. SAVE THE SHELLS. Add shells, 2 cups of chopped onion and clam juice and cook covered for 20 minutes. Strain mixture through colander into a bowl, reserving the stock. Add stock back to stockpot and keep warm over low heat.
Cut corn off the cob. To prepare risotto, melt butter in a medium sauté pan over medium heat. Add remaining onion and garlic; cook 3 minutes or until tender, stirring frequently. Add rice, cook two minutes, stirring constantly. Add wine and salt, cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add stock 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in reserved chopped lobster meat and corn and cook until heated. Stir in cheese and juice of half a lemon. Garnish with fresh parsley.

Mango Key Lime Shrimp Tacos

Prep Time: 1 hour
Cook Time: 30 mins
Makes 2-4 servings

Ingredients

24, 16-20 sz raw shrimp, tails removed
1 tablespoon garlic, minced
Ashman mango key lime marinade tortillas (flour or corn)
Lime wedges
Wood or metal skewers
Cooking spray
Optional: sour cream, shredded cabbage, jalapeños, mango salsa, cheese etc.

Instructions

Preheat your grill to 375°, if using charcoal, we do not recommend direct heat. Pat shrimp dry with a paper towel and transfer to a medium bowl. Add garlic and pour marinade over the shrimp to completely coat. Toss and make sure shrimp are drenched in sauce. Cover and refrigerate for at least one hour. If using wood skewers, while shrimp are marinating, soak wood skewers in water. Once the shrimp have marinated, thread them onto the prepared skewers. Spray your grill with cooking spray. Add skewered shrimp to your grill with the lid open and cook for 3-4 minutes on each side. Shrimp with turn pink and opaque
when cooked through. Lightly grill your tortillas to serve them warm. Layer 3 shrimp on each taco with your toppings of choice and squeeze fresh lime juice.

Maryland Shrimp Salad

Prep Time: 10 mins
Chill Time: 1 hour
Makes 2-3 servings

Ingredients

1 lb. u-peel shrimp peeled and deveined
1/4 cup mayonnaise
4 teaspoons celery, diced
1 tablespoon scallion, finely chopped (green only)
1/4 teaspoon old bay Seasoning
1 pinch celery seed
1/8 teaspoon garlic powder
1 teaspoon fresh parsley, chopped
1/2 teaspoon lemon juice

Instructions

After peeling and deveining shrimp, chop shrimp into chunks and set aside. Mix all other ingredients and fold in shrimp. Allow to chill for at least 1 hour or up to 24. Serve in a bowl with your favorite tortilla chips, baguette, on a sandwich or in a wrap! We like making it club style with lettuce, tomato, and bacon!

Maui Mahi Mahi

Prep Time: 10 mins
Cook Time: 1 hour
Makes 4 servings

It’s the fish so nice they named it twice!

Ingredients

4, 6-8oz. filets mahi-mahi
Ashman pineapple teriyaki marinade
1 tablespoon cooking oil, grape seed or vegetable
4 tablespoons chilled unsalted butter, separated
1 tablespoon garlic, minced
Salt and pepper to taste

Instructions

Pat fish dry with paper towels. Season both sides of the fish with salt and pepper.
Generously coat the fish with Ashman pineapple teriyaki marinade. In a nonstick pan on medium heat, heat oil and sear filets, 2-4 minutes on each side, until golden brown. Transfer to a serving platter. In the same pan, reduce heat to medium low, add 1 tablespoon of the marinade and minced garlic, stirring and scraping up the brown bits. Add butter one tablespoon at a time, until each piece is melted before adding the next stirring constantly, Turn off the flame and let cool about 2 minutes to thicken, pour over mahi-mahi, and serve immediately.

Pro Tip: Serve with an ice-cold mai tai!

Salmon Cakes with Creamy Dill sauce

Prep Time: 30 mins
Cook Time: 45 mins
Makes 13-14 cakes

Ingredients

1 lb. fresh salmon filet
1 teaspoon garlic salt
1/4 teaspoon black pepper
1 medium onion, finely diced
1/2 red bell pepper, diced
3 tablespoons unsalted butter, divided
1 cup panko breadcrumbs
2 large eggs, lightly beaten
3 tablespoons mayo
1 teaspoon worcestershire sauce
1/4 cup fresh parsley, minced
Olive oil
Obadiah’s creamy dill sauce for dipping

Instructions

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10 minutes. Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp. Heat a medium skillet over medium heat. Add 1 tablespoon olive oil, 1 tablespoon butter and finely diced onion and bell pepper. Saute until softened and golden. Remove from heat. In a large mixing bowl, combine all wet and dry ingredients. Stir to combine then form into 13-14 patties. Heat 1 tablespoon oil and 1 tablespoon butter in a large pan over medium heat. Once mixture is sizzling add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Repeat entire process and cook remaining salmon cakes. Serve with our house made creamy dill sauce.

Seafood Fra Diavolo

Prep Time: 30 mins
Cook Time: 30 mins
Makes 4-6 servings

Ingredients

1 pound linguine, cooked al dente (reserving 1 cup of pasta water)
3 tablespoons olive oil
1/2 pound sea scallops
1/2 pound large shrimp, peeled and deveined
18 little neck clams
1/2 can lump crab meat
1 large onion, minced
4 teaspoons garlic, minced
128 oz. can crushed tomatoes
1 1/2 cups dry white wine
2 tablespoons capers + 1 tablespoon brine from jar
1 teaspoon oregano
3 tablespoons parsley
3 tablespoons basil
1 teaspoon crushed red pepper
Salt and pepper to taste

Instructions

Place clams in bowl of cold water, add a teaspoon of salt. After 30 minutes, remove clams and rinse in a colander. Heat a tablespoon of olive oil in a large. deep pan over medium heat. Season scallops and shrimp with salt and pepper. Add to pan cook until just cooked through, about 2 minutes per side. Transfer to a large bowl and tent with foil. Add remaining oil to pan and stir in the onions, sautéing 3-5 minutes. Add garlic, crushed red pepper, oregano, and sauté until fragrant, about 1 minute. Add the crushed tomatoes and bring to a boil. Cook for 5 minutes. Pour in the wine and cook for an additional 5 minutes. Add clams to pan and cover. Reduce the heat to medium and cook for about 8 minutes, or until clams are fully opened. Stir in crab meat GENTLY, capers & brine, and the shrimp and scallops. Stir in parsley and basil and adjust salt and pepper to taste. Stir in pasta and toss to coat. If sauce is too thick, thin out with pasta water one tablespoon at a time.

Teriyaki Salmon

Prep Time: 1 hour
Cook Time: 30 mins
Makes 2-4 servings

Ingredients

2-2.5 pounds of salmon filet
1/2-3/4 cup of Ashman bourbon teriyaki glaze
Salt and pepper to taste
Sriracha sauce, optional
Toasted sesame seeds, optional
1 tablespoon scallion, green only, chopped

Instructions

Position a rack in the middle of the oven. Preheat oven to 375°F. Line a baking tray with a large piece of foil, big enough to fold over and seal to create a packet. In a small saucepan heat up your Ashman teriyaki glaze over low heat. If desired, add a squeeze of sriracha and whisk thoroughly. Place the salmon onto your lined baking tray. If using skin-on, place skin side down. Pour the glaze over the salmon, spreading evenly. Sprinkle salt and pepper to taste. Fold the sides of the foil over the salmon to cover and completely seal the packet closed, to prevent leakage. Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish). Open the foil carefully. Turn the oven to broil and place salmon under the broiler for 2-3 minutes to caramelize the top. Garnish with scallions and sprinkle with toasted sesame seeds if desired.