Seafood Recipes
King Crab Recipes
Few things make an impression quite like a platter of King Crab legs. Those long, bright red shells are a showstopper, especially when served steaming hot with a side of clarified butter. Because King Crab is almost always sold pre-cooked and frozen, the goal is a gentle reheat to preserve that delicate, sweet flavor and buttery texture without making the meat rubbery.
Steamed King Crab
- Ingredients
2–4 lbs King Crab Legs (thawed if frozen)
1/2 cup Salted Butter, melted
1 Lemon, cut into wedges
Optional: 1 tsp Old Bay seasoning (added to the steaming water)
- Instructions
Prep: If the legs aren't already split, use kitchen shears to cut a slit down the length of the shell. This makes it much easier for your guests to get the meat out later.
Steam: Bring 1 inch of water to a boil in a large pot with a steamer basket. Add a lemon slice or some aromatics to the water if you like.
Heat: Arrange the crab in the basket. Cover and steam for 5 to 8 minutes. Since the crab is already cooked, you are just looking for the meat to be hot all the way through and fragrant.
Serve: Serve immediately with the melted butter and lemon wedges.
Crab Rangoon
- Ingredients
1/2 lb Crab Meat (well-drained and patted dry)
8 oz (1/2 lb) Cream Cheese (softened)
1/2 tsp Worcestershire sauce
1/4 tsp Garlic Powder
2 tbsp Green onions, finely sliced
1/2 tsp Sugar
30 Wonton wrappers
1 Egg, beaten with 1 tsp water
Neutral oil for frying (Vegetable, Canola, or Peanut)
- Instructions
Mix: In a medium bowl, combine the crab meat, cream cheese, Worcestershire, garlic powder, green onions, and sugar. Mix until smooth.
Prep: Lay out a few wonton wrappers at a time. Keep the rest under a damp paper towel so they don't dry out.
Fill: Place 1 level teaspoon of filling in the center of each wrapper. Do not overfill.
Seal: Brush the edges of the wrapper with the egg wash. Bring the opposite corners together and pinch firmly. Ensure the edges are completely sealed with no gaps.
Fry: Heat oil in a heavy pot or fryer to 350°F. Fry 4–5 at a time for about 2–3 minutes until they are golden brown.
Drain: Remove with a slotted spoon and let them rest on paper towels or a wire rack for a minute before serving.
Signature Dipping Sauces
When serving King Crab, variety is key because the meat is so naturally sweet and rich. For a classic experience, always provide Drawn Butter kept warm in small ramekins—it’s the gold standard for a reason. If you are serving your crab chilled (like a cocktail), the Spicy Tomato Relish and Mustard Dipping Sauce are the best companions. For a warm, decadent dinner, the Shallot Cream and Herb Garlic sauces add a gourmet layer that makes the meal feel like a high-end steakhouse experience.
Drawn Butter (Clarified)
- Ingredients
1/2 cup Salted butter
1 clove Garlic, smashed (optional)
1/2 tsp Lemon zest
- Instructions
Melt the butter in a small saucepan over very low heat. Do not stir it.
As it melts, a white foam will rise to the top. This is the milk solids.
Use a spoon to gently skim off and discard all the white foam until the butter is clear and bright gold.
Carefully pour the clear butter into a ramekin, leaving the watery milk solids at the bottom of the pan.
Add the lemon zest and garlic clove to the warm butter for a minute to infuse, then discard the garlic before serving.
Spicy Tomato Relish
- Ingredients
1/2 cup Tomato, coarsely chopped (Roma works best as it's less watery)
2 tbsp Ketchup
2 tbsp Celery, finely minced
2 tbsp Green bell pepper, finely minced
1 tbsp Red onion or shallot, finely minced
1 tsp Fresh parsley, chopped
1 tsp Prepared horseradish (optional, for real "spice")
1/8 tsp Hot pepper sauce (like Tabasco)
A pinch of garlic salt and black pepper
1 tsp Lemon juice
- Instructions
Combine all ingredients in a small food processor.
Pulse 3–5 times only. You want a chunky, salsa-like consistency. If you over-process it, it becomes a watery soup.
Let it sit in the fridge for at least 20 minutes before serving to let the flavors marry.
Mustard Dipping Sauce
- Ingredients
1 cup Mayonnaise (use a high-quality brand like Hellmann's or Duke's)
2 tbsp Dijon mustard
2 tbsp Yellow mustard (keeping a little for that classic color)
1 tsp Dry mustard powder (like Colman's)
1/2 tsp White pepper
1/2 Lemon, juiced
1 tsp Worcestershire sauce
1 tsp Sugar or Honey
Optional: 1 tbsp Heavy cream (for a silkier texture)
- Instructions
Whisk: In a small bowl, whisk together the mayonnaise, both mustards, and the mustard powder until smooth.
Season: Add the lemon juice, Worcestershire sauce, white pepper, and sugar.
Mellow: If the sauce feels too "sharp," stir in the tablespoon of heavy cream. It rounds out the edges of the mustard beautifully.
Chill: This sauce must sit in the fridge for at least 30 minutes. The dry mustard needs time to hydrate and the flavors need to settle.
Shallot Cream Sauce
- Ingredients
1 large Shallot, very finely minced
1 tbsp Butter
1/4 cup Dry white wine (like Sauvignon Blanc or Pinot Grigio)
1/2 cup Heavy cream
1/2 tsp Dijon mustard
1 tsp Fresh chives or tarragon, chopped
Salt and white pepper to taste
- Instructions
In a small saucepan, melt the butter over medium-low heat. Add the shallots and cook until soft and translucent (about 3 minutes). Do not let them brown.
Pour in the white wine and increase the heat to medium. Let it simmer until the liquid has reduced by half.
Stir in the heavy cream and Dijon mustard. Simmer gently for 5–7 minutes until the sauce coats the back of a spoon.
Remove from heat, stir in the fresh herbs, and season with salt and pepper.
Herb Garlic Sauce
- Ingredients
2 Lemons (zested and juiced)
3–4 Garlic cloves, minced (down from 5 for better balance)
1/2 cup Fresh Cilantro, very finely chopped
1/2 cup Fresh Basil, very finely chopped
1/4 cup Fresh Parsley, very finely chopped
1 cup Extra virgin olive oil
1 tsp Kosher salt
1/2 tsp White pepper (1 tsp can be quite spicy/floral)
Optional: 1 tsp Honey (to balance the heavy lemon acidity)
- Instructions
Macerate: In a small bowl, combine the lemon juice, lemon zest, and minced garlic. Let this sit for about 10 minutes.
Combine: Whisk in the salt, white pepper, and honey (if using).
Emulsify: Slowly pour in the olive oil while whisking vigorously. This helps the sauce stay together rather than separating into layers of oil and juice.
Fold: Stir in the finely chopped herbs last. This keeps them from bruising and ensures the sauce stays a vibrant green.
Serve: This is best served at room temperature. If you chill it, the olive oil will solidify, so make sure to take it out of the fridge 30 minutes before dinner.
Chilean Sea Bass
Chilean Sea Bass is prized for its high oil content and buttery texture, making it nearly impossible to overcook. Whether seared simply or served in a complex bouillabaisse, it remains the gold standard for premium whitefish.
Baked Chilean Sea Bass
- Ingredients
4 Chilean Sea Bass fillets (6 oz each)
2 tbsp Olive oil (or melted butter)
1/2 tsp Kosher salt
1/4 tsp Cracked black pepper
1/2 tsp Garlic powder or a light dusting of your favorite herb blend (thyme and parsley work well)
Lemon wedges for serving
- Instructions
Preheat: Set your oven to 425°F (218°C). Position your oven rack in the center.
Dry & Season: Pat the fillets dry on all sides. Rub them generously with olive oil. Mix your salt, pepper, and garlic powder in a small bowl, then sprinkle evenly over the top and sides of the fish.
Arrange: Place the fillets on a parchment-lined baking sheet. Ensure they aren't touching so the hot air can circulate.
Bake: Roast for 10 to 12 minutes. Check at the 10-minute mark; the fish should be opaque and flake easily with a fork at the thickest part.
Rest: Remove from the oven and let the fish rest for 2 minutes before serving. This allows the juices to redistribute so the fish stays buttery.
Perfected Chilean Sea Bass Pouches
- Ingredients
2 Chilean Sea Bass fillets (6 oz each)
1/2 cup total of Julienned Leek, Carrot, and Celery (cut very thin)
2 tbsp Dry white wine (Pinot Grigio or Sauvignon Blanc)
2 tsp Butter (1 tsp per pouch)
2 sprigs Fresh thyme
2 Bay leaves
1 Lemon (half juiced, half sliced into rounds)
Salt and cracked black pepper
Heavy-duty foil (or parchment paper)
- Instructions
Prep the Oven: Heat your oven to 375°F. (A slightly higher temp than your original 350°F helps create the steam needed to cook the carrots quickly).
Season the Fish: Pat the fillets dry. Season both sides generously with salt and pepper.
Build the Base: Place the fillet in the center of the foil. Pile the julienned vegetables on top of the fish. This allows the fish juices to steam the veggies directly.
Add Aromatics: Top each pile with a sprig of thyme, a bay leaf, and a lemon slice.
Liquid & Fat: Drizzle 1 tbsp of wine over each, squeeze a bit of lemon juice, and—most importantly—place one teaspoon of butter right on top.
The Seal: Fold the foil over and crimp the edges tightly. Leave a little "dome" of air inside so the steam has room to circulate.
Bake: Place on a baking sheet and bake for 15 to 18 minutes.
The Reveal: Let the pouches sit for 2 minutes before opening. Be careful of the steam when you tear them open; it will be very hot.
The Finishing Touches: Sauces & Salsas for Sea Bass
Choosing the right pairing depends entirely on how you prepare the fish and the vibe of your dinner. If you are serving the Baked Fillets, you'll want to lean into the indulgence of a Sherry Cream or Lemon Butter sauce; since roasting is a dry-heat method, these silky textures provide a necessary, luxurious moisture to every bite. For the Foil Pouches, which already create their own flavorful liquid from the wine and butter inside, a side of Artichoke Salsa is the best bet to add a bright, briny crunch that contrasts with the steamed texture. Finally, if you are cooking for a larger crowd, the Corn Salsa is the perfect all-rounder; its vibrant colors and fresh profile make it look beautiful on a large serving platter and it tends to be a universal favorite.
Sherry Cream Sauce
- Ingredients
1/4 cup Dry Sherry
3/4 cup Heavy cream
1 tbsp Butter
1 Shallot, minced
1/2 cup Chicken or seafood stock
Salt and pepper to taste
- Instructions
Melt butter in a skillet over medium heat. Sauté shallots until soft (about 3 minutes).
Pour in the Sherry and turn the heat to medium-high. Let it boil until the liquid is reduced by half.
Add the stock and reduce by half again.
Stir in the heavy cream. Simmer gently for 5–8 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt and white pepper.
Lemon Butter (Beurre Blanc Style)
- Ingredients
1/2 cup Cold unsalted butter, cut into 1/2-inch cubes
2 tbsp Fresh lemon juice
1 tbsp Dry white wine (or chicken broth)
1 tbsp Minced shallot
1/2 tsp Salt
1 tbsp Fresh parsley, chopped
- Instructions
In a small saucepan, combine lemon juice, wine, and shallots over medium heat. Simmer until the liquid reduces to about 1 tablespoon.
Turn the heat to low. Add the cold butter one cube at a time, whisking constantly. Wait until each cube is almost melted before adding the next.
Once all the butter is incorporated, remove from heat immediately so it stays creamy.
Stir in the salt and parsley. Serve warm.
Mediterranean Artichoke Salsa
- Ingredients
1 jar (6 oz) Marinated artichoke hearts, drained and chopped
1/4 cup Kalamata olives, pitted and chopped
1/2 cup Cherry tomatoes, quartered
1 tbsp Capers, drained
2 tbsp Extra virgin olive oil
1 tbsp Fresh lemon juice
1 tbsp Fresh basil, torn
- Instructions
In a bowl, combine the chopped artichokes, olives, tomatoes, and capers.
Drizzle with olive oil and lemon juice.
Toss gently so you don't break up the tomatoes too much.
Fold in the fresh basil right before serving so it stays bright green.
Zesty Corn Salsa
- Ingredients
1-1/2 cups Corn (fresh off the cob or thawed frozen)
1/4 cup Red bell pepper, finely diced
2 tbsp Red onion, minced
1/4 cup Fresh cilantro, chopped
1 Lime, juiced
1 tbsp Olive oil
1/2 tsp Cumin
Salt and pepper to taste
- Instructions
If using fresh corn, quickly sauté it in a pan for 3 minutes to take the raw edge off.
In a medium bowl, toss the corn with the peppers, onions, and cilantro.
Whisk the lime juice, oil, and cumin together, then pour over the corn mixture.
Let it sit for 15 minutes at room temperature before serving to let the flavors meld.
