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Cameron's Seafood by Cameron Manesh - 1w ago
Crab Cake Breakfast Biscuits

Breakfast is my favorite meal of the day, beside having the title of ‘most important meal of’, I love getting the creative culinary juices flowing first thing. Especially since, as a chef (and general food obsessive) I go to bed thinking of food, subsequently dream of food and wake up… starving.

Bonus fact, biscuits have always been that ‘thing’ for me, that sensory memory inducing food and immediately I’m back in the kitchen of either ma, aunt, babysitter or grandma, coated in flour, ‘helping’ them make biscuits. It gives me the warm fuzzies.

Another bonus fact, it is so much fun surprising my husband when I prance into the room and announce ‘We’re having biscuits for breakfast…but not just any biscuits, CRAB CAKE biscuits’ (still coated in flour, decades have not bettered my biscuit making cleanliness). Husband’s eyes get glossy and wide and before he can respond I usually follow up my original proclamation with another proclaiming tidbit like, “yep, you’re a lucky man”.

I’ve listed my 3 favorite crab cake breakfast biscuit recipes, tried and tested on that ‘lucky man’ for widest glossiest expression.

If you’re in need of a homemade biscuit recipe, I’ve found that Southern Living’s Buttermilk Biscuit recipe is top notch. I’ll also never judge if you use store bought freezer biscuits or something out of a can…you do you.

Pro tip: Keep these breakfast ideas in mind if you have leftovers; ham after Easter, collard greens after the BBQ, cooked crab cakes after dinner or sandwich fix-ins after the potluck.

Cheesy Cheddar Scallion Crab Cake Biscuit

  • 4 biscuits (baked and split)
  • 4 Cameron’s Seafood Jumbo Lump Crab Cakes (cooked (following instructions on packaging))
  • 4 slices deli-style cheddar cheese
  • 4 fried eggs (optional)
  • scallion tartar sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon scallions (chopped)
  • 1/2-1 teaspoon hot sauce
  • 1 teaspoon dill pickle relish
  1. Preheat oven to 400°F.
  2. Assemble your biscuit sandwiches by layering crab cakes, cheese and eggs on each split biscuit. Place sandwiches (open faceon a cookie sheet and bake for 3-5 minutes or until everything is warm. (Time will depend on whether you’re using cold leftovers or just made ‘hot from the pan’ ingredients).
  3. While everything is warming up, in a medium bowl whisk together mayo, scallions, hot sauce and relish until smooth. Spread tartar sauce on biscuits before serving.

Southern-Style Crab Cake Biscuit

  • 4 biscuits (baked and split)
  • 4 Cameron’s Seafood Jumbo Lump Crab Cakes (cooked (following instructions on packaging))
  • 4 slices Virginia-style salty ham
  • 1/4 cup prepared pimento cheese
  • 1/4-1/2 cup cooked collard greens (drained (optional, but I really like it))
  1. Preheat oven to 400°F.
  2. Assemble your biscuit sandwiches by layering crab cakes, salty ham, pimento cheese and collard greens on each split biscuit. Place sandwiches (open faceon a cookie sheet and bake for 3-5 minutes or until everything is warm. (Time will depend on whether you’re using cold leftovers or just made ‘hot from the pan’ ingredients).
  3. Once everything is toasty, serve warm.

Eggy Cubano Crab Cake Biscuit

  • 4 biscuits (baked and split)
  • 4 Cameron’s Seafood Jumbo Lump Crab Cakes (cooked (following instructions on packaging))
  • 4 fried eggs
  • 4 slices deli-style swiss cheese
  • 4 slices deli-style ham
  • 4-8 dill pickle slices
  • 2 tablespoons yellow mustard
  1. Preheat oven to 400°F.
  2. Assemble your biscuit sandwiches by layering crab cakes, eggs, swiss cheese, ham and pickles. Place sandwiches (open faceon a cookie sheet and bake for 3-5 minutes or until everything is warm. (Time will depend on whether you’re using cold leftovers or just made ‘hot from the pan’ ingredients).
  3. Once everything is toasty, spread mustard sauce on biscuits before serving.

Buy Maryland Crab Cakes Online

You can buy our Jumbo Lump Crab Cakes from our online store. All of Cameron’s Maryland Crab Meat comes straight from the Chesapeake Bay to your door with guaranteed freshness (and all of our crab cakes are made from scratch every morning). The best crab meat in the world comes from Chesapeake Bay Blue Crabs!

Show us how you break fast with Cameron’s Seafood. Whether you make these delicious recipes or have one of your own that you would like to share-we’d love to hear from you. Post your own Cameron’s Seafood dish on Instagram and tag us @cameronsseafoodonline. We’re also on Facebook and Twitter, we look forward seeing your creations. 

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron's Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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The Ultimate Guide to Seafood Foil Packs

Foil Packs are all the rage this summer and perfect for on the grill cooking!

Foil packs have been a go-to camping cooking technique for the foodie outdoorsy types. They’re extremely simple to make…pick your protein, add in your veggie accompaniments and a touch of seasoning, wrap it all in foil and… voila…easy, individually packaged servings of tasty campfire treats. For the home preparation, a simple grill will do (especially if you’re like me and wouldn’t be caught dead camping).

Here will map out all the seafood, add-ins and seasonings to make your foil packs fantastic!

  Making your foil pack….

Making seafood foil packs are super easy…here are the necessary steps

  • Step 1: Preheat grill to medium high heat.
  • Step 2: Cut a 12x12 piece of aluminum foil and spray with pan release spray.
  • Step 3: Put in your desired seafood, add-ins and seasonings from the selection below.
  • Step 4: Pull each of the foil's corners together and seal, creating a pouch.
  • Step 5: Place on the grill and cook for 10-12 minutes or until the seafood is cooked thoroughly (145°F)
  • Step 6: Let the pouches rest for 5 minutes before opening (careful of the steam, it will be hot) and serve!

 

Pick your Seafood…

These top seafood choices are the perfect picks for your pouches. Pick 1-2 options.

  Pick your Add-ins…

These add-in options are a great flavor booster to your seafood. Pick 3-4 options.

  • Sausage        
  • Corn on the Cob       
  • Spicy Peppers              
  • Asparagus                
  • Okra
  • Potatoes        
  • Zucchini                    
  • Shredded Cheese        
  • Mushrooms              
  • Snap Peas
  • Peppers         
  • Squash                     
  • Butter                             
  • Bacon                                        
  • Onions           
  • Cherry Tomatoes      
  • Olives                           
  • Broccoli

 

Pick your Seasoning…

Seasonings are a necessity, will certain liven up your packs. Pick 1 seasoning and 1-2 herbs or citrus.

  •  Dill                 
  • Parsley                      
  • Taco Seasoning             
  • Ranch Dressing       
  • Harissa                                                                                                                                              
  • Rosemary     
  • Citrus                         
  • Cajun Seasoning           
  • Cilantro                    
  • Teriyaki    
  • Garlic            
  • Seafood Seasoning   
  • Pesto                             
  • Mustard                   
  • Salt 

 

Some of my favorite combinations….

I love playing around with foil pack combinations and found that I have a few favorites….

Lobstah Lovin’: Combine lobster meat with onions, corn on the cob and peppers. Add in butter and season with salt, lemon and dill.

The Maryland Pack: Combine a crab cake with asparagus, mushrooms and cherry tomatoes. Add in some lemon, seafood seasoning and a little sprinkle of parsley.

Grilling Fajita Foil Pack: Combine shrimp and scallops with peppers, spicy peppers and onions. Season with taco seasoning and a sprinkle of cilantro.

New England Seafood Pouch: Combine mussels and clams with sausage, corn on the cob, onions and peppers. Add in butter and season with seafood seasoning, citrus, and rosemary.

Pesto Salmon: Combine salmon with cherry tomatoes, zucchini, yellow squash and mozzarella cheese (fresh or shredded). Add in garlic and season with pesto and a touch of salt.

 

Buy Seafood Online

All the seafood is this article is available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed! That’s convenience you need while meal planning and prepping for a summer filled with delicious seafood.

Fire up the grill and show us your seafood foil packs. Let us know your favorite pack combos using Cameron’s Seafood and share them on our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsseafoodonline.

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron's Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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Cameron’s Guide to Cooking with Beer

Seafood and beer go together like peas and carrots! And there is nothing better than cooking seafood with lagers, ales, hefeweizens, sours, IPAs, pilsners and even porters (it’s all good!).  Rich and robust with flavor, the two compliment each other very well.

We’ve mapped out all the beer + seafood culinary combinations and broke them into 4 categories; glazed, battered, simmered and steamed. Each category works wonders with a variety of seafood.

Glazed

Best Seafood: Salmon Fillets, Scallops, Mahi Mahi, Tuna Steaks, Fresh Shrimp, Lobster Tails 

Best Beer: Porter, Stouts, Saison, Fruit Flavored Beers

Glazing seafood is an easy way to impart maximum flavor with ease.

The easiest ratio to remember is to simmer 2 cups of liquid (this can be a combination of liquids, beer+) with 1 tablespoon of assorted seasonings and 2 tablespoons brown sugar.

Order some of our fresh fish online and simmer until the sauce has reduced by half or until it is slightly thick and syrupy. Refrigerate until ready to serve or glaze away!

Here are a few tasty combinations:

Teriyaki: Porter+ Soy Sauce+ Ginger+ Garlic+ Brown Sugar (finish with chopped scallions)

BBQ Beer: Saison+ Ketchup+ Hot Sauce+ Liquid Smoke+ Worcestershire Sauce+ Brown Sugar+ Chili Powder+ Garlic+ Onion+ Salt.

Honey Beer: Fruit Flavored Beer+ Honey+ Dijon Mustard (no brown sugar needed)+ Garlic+ Shallots

 

Battered

Best Seafood: Catfish Fillets, Cod Fillets, Rockfish, Fresh Shrimp, Shucked Oysters, Calamari

Best Beer: Pilsners, Lagers, Hefeweizens, IPAs, Belgium Triples

Ooooh beer battered seafood is so so good! Here we’ve mapped out an easy beer batter recipe as well as how to fry perfectly every time.

Easy Beer Batter Recipe

  • 2 cups all purpose flour
  • 1 1/2 cups cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1 1/2 cups beer
  • 2 cups sparkling water
  • 1 egg
  1. In a large bowl whisk together flour, cornstarch, garlic, onion, cayenne, sugar and salt. Whisk in beer, sparkling water and egg.
  2. Whisk until smooth.
  3. Coat seafood in flour before battering, season flour with a little Old Bay… it’s perfecto.
  4. Heat oil in the fryer to 325°F, deep fryer works best for frying
  5. Keep a thermometer handy, seafood should be cooked to an internal temperature of 145°F.
  6. Drain your beer battered fried seafood on a wire rack- so it will not get soggy.

Simmered

Best Seafood: Fresh Shrimp, Lobster Meat, Scallops, Red Snapper, Swordfish

Best Beer: IPAs, Porters, Hefeweizens, Stouts, Saison, Belgium Triples

Our ‘Simmered’ category covers all your soup and stew needs. Beer works great as a subbed in ingredient for any chowder, bouillabaisse, bisque, gumbo or cioppino. Reduce any liquid quantity in your recipe by half and add in your favorite beer!

IPAs, saisons, triples and hefeweizens work well with creamy soups. Darker, heavier beers work best with tomato or both based soup.

 

Steamed

Best Seafood: Crabs, Crab Legs, Spiced Shrimp, Steamed Lobsters, Crawfish, Mussels, Clams

Best Beer: Pilsners, Lagers, Hefeweizens, IPAs, Saison

Steaming seafood in beer is a great way to infuse with flavor. It’s been a family tradition of ours since I can remember. It’s super simple, just replace your plain water with either a pilsner, lager, hefe, IPA or saison…the lighter colored beers are best. Bring to a simmer and steam following your seafood reheating instructions. Season with a little Old Bay and you’re on your way for a great seafood feast.

 

Buy Seafood Online-and cook good food at home!

All of the seafood listed in these recipes are available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed! That’s convenience you need, especially for dinner prepping and planning.

We’d love to see your Cameron’s Seafood cooked in beer creations-share your images on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsseafoodonline.

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron's Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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Cameron's Seafood by Cameron Manesh - 1M ago
Best Seafood Sides

We’ve put together the ultimate list of the best side dishes to pair with seafood…no longer is there a need for the accompaniment guessing game! Here are five categories of mouthwatering dishes to serve alongside your crab cakes, shrimp, fish fillets, lobsters or any other tasty seafood main.

 

Potatoes

Potatoes are the go-to side dish for many protein mains and seafood is no exception.

Crab Cakes are a match made in heaven for creamy mashed potatoes. I love pairing whole steamed lobsters with roasted potatoes, potato wedges or baked potatoes, this way any rouge butter splatter will easily get sopped up. Baked or broiled lobster tails pair nicely with cheesy or creamy potato side dishes like potatoes au gratin or scalloped potatoes.

 

Corn

That summery staple, corn. Corn goes along with seafood like honey to bees and these side dishes and entree combinations will certainly make any dinner shine.

Nothing says summer like Maryland Blue Crabs and corn on the cob! I have no problem putting down my crab pickins’ (messy hands and all) and picking up a buttery ear of corn. Grilled, simmered or BBQ’d fresh shrimp needs corn bread (or hush puppies), all those delicious juices need to be soaked up by something!

More fork and knife corn side dishes, like creamed corn or corn succotash, are a lovely supporting side to seared salmon or fried catfish.

 

Pasta

Seafood is not just a topping for delicious pasta recipes but can be accompanied by creative noodle side dishes. No fried cod or fried crab cake sandwich would be complete without good southern macaroni salad. All manner of pasta salads are a great side supporter for all of Cameron’s Alaskan crab legs; Jumbo Alaskan king crab legs, snow crab legs or Dungeness crab legs. And let’s not forget macaroni and cheese!!! Spiced shrimp are absolutely perfect with macaroni and cheese and we can’t leave out sautéed lobster meat…yum yum yum!

 

Veggies

Yes, yes I know…potatoes and corn are vegetables too. Call this the other veggie category…

Grilled vegetables like squash, zucchini, asparagus and tomatoes (skewered or otherwise) are perfect for other grilled counterparts like sea scallops, tuna steaks or rockfish.

The ever popular veggie side dish, coleslaw, is a must have for any fried fish platter (love catfish or cod for fried fish) or crab cakes. Lighter vegetable side dishes like cucumber dill salad or tomato salads are great paired with shellfish like clams or mussels or more delicate fish fillets like tilapia or red snapper

Hearty greens like sautéed spinach and kale are the upstanding counterparts for healthy main dishes with salmon, mahi or flounder and popular seafood options like jumbo lump crab meat recipes and crab stuffed shrimp.

 

Beans

Lastly, we have our beans. These underrated side dish ingredients are an affordable, albeit delicious, option for upgraded or casual seafood dishes. The classic baked beans are great with big BBQ platters of shrimp or crab picking picnics with Maryland blue crabs (the bigger the crabs the better).

Mediterranean bean salads with white beans or cannellini beans marinated with fresh herbs, olive or tomatoes (or both) are great with seared scallops, lobster meat, sautéed oysters and fried calamari.

Tangy southwestern-style black bean salad is a great sidekick to lump crab meat tacos or spicy or creole crawfish.

 

Buy Seafood Online

All the seafood is this article is available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed! That’s convenience you need while meal planning and prepping.

Is there a side dish or a side dish category that we didn’t mention? Let us know and share your favorite sides to serve with Cameron’s Seafood on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsseafoodonline.

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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How to Pull off the Perfect Crawfish Boil

Tis the season for outdoor cookin’ and there is nothing better for getting the family and friends together than a good ole Nawlins’ crawfish boil. This casual meal is an easy feat to pull off and will be the talk of the summer (and your bragging rights for summers to come).

We’ve put together a simple, easy to follow ‘how-to’ guide, orchestrating everything you’ll need to pull off the perfect boil. A consummate compendium complete with the necessary equipment and ingredients….a cook’s guide so delicious it’ll have you shouting ‘Who Dat cookin’ dem crawdads soooo good?!’

 

What is a crawfish…

Crawfish (aka. crayfish, crawdads and mudbugs) are freshwater crustaceans that closely resemble lobsters, just mini-sized. Even though crawfish are found throughout the southern Mississippi Delta, the crawfish boil is uniquely Louisiana fare. The typical crawfish season begins sometime in January and runs until the end of July, hitting it’s peak in the early spring (once the waters start warming up slightly), coincidently coinciding with outdoor cooking season.

 

Equipment

Step one is to make sure you’re fully stocked on the proper equipment. Be sure to have an extra large pot, a 10-12 quart stainless steel pot is probably best for smaller gatherings while a 16-18 quart may be suitable for bigger groups. If you can find a pot that has a mesh basket as well, double bonus. If you’re struggling to find a basket, find a large stainless steel skimmer. Boils are best cooked outdoors and I would highly recommend getting a propane cooker to do the job. Lastly, have a large cooler handy-this will be used to steam your crawfish and veggies.

 

Ingredients

The most important ingredient would be the crawfish! Cameron’s Seafood provides crawfish in 5lb. frozen packs, and the rule of thumb for serving crawfish is to plan to cook 2lbs. per person (or more for the experienced boil-aficionado)

The remaining piece de resistance would be the veggies and seafood boil seasoning. Stock up on potatoes, corn on the cob, yellow onions (peeled), whole heads of garlic (tops removed) and fresh lemons (split). You can purchase seafood seasoning and southern seafood boil online or at your grocer. Alternatively, you can make your own seasoning and create your own spin on the classic boil.

Here is a quick basic recipe that works perfectly or you can riff off of to make a unique special blend…

Homemade Seafood Boil

  • 1/2 cup pickling spice
  • 4 tablespoons mustard seeds
  • 4 tablespoons black peppercorns
  • 4 tablespoons celery seeds
  • 2 teaspoons crushed red pepper flakes
  • 4 teaspoons ground ginger
  • 10 bay leaves
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 4 teaspoons cayenne pepper
  • 1/2 cup salt
  1. Place all seasonings into a food processor or coffee grinder and pulse until powdery and blended. Store in an airtight container or plastic zipper bag to keep fresh.
  2. Fill your pot halfway full with water. Season water with seafood boil seasoning (1/4 cup for every quart of wateadd onions (1 for every 4 quarts), garlic (2 for every 4 quarts), lemons (2 for every 4 quartand bring to a boil.
  3. Add potatoes and boil for 12-15 minutes, or until just slightly fork tender. Remove from the pot and put into your cooler to steam (remove the garlic, onions and lemons as well). Bring the seasoned water back to a boil and add corn. Boil corn for 5 minutes, remove from the pot and put into the cooler and close the lid.
  4. Add crawfish to the pot, making sure you have enough water to just cover the crawfish (especially after cooking the vegetableand bring to a boil. Once the water begins to boil, set timer for 3 minutes and cook. Remove the crawfish and put into the cooler along with the vegetables. Season the crawfish and the cooked vegetables with additional seafood boil seasoning (as much as you’d like).
  5. Let everything steam together for 10 minutes. Line a table with butcher paper or newspaper and dump the cooler onto the table. Serve boil with melted butter for dipping.

Buy Crawfish Online

All of the crawfish listed in this article are available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed!

We’d love to hear about your Crawfish boil and how you cook seafood in the great outdoors. Share your images or stories on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsseafoodonline.

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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How to get the Crispiest Skin on your Fish

One of the most frustrating kitchen failures when it comes to cooking fish is getting soggy skin when you wanted crispy or, worse, having the skin stick to the pan and ruining your seared fish fillet. Fear not my friends, these pointers will guide you in the right direction for getting the crispiest fish skin possible.

 

Enemy #1…Moisture

Moisture really is enemy #1 when it comes to getting crispy skin. Fish contains a ton of moisture which leeches out during the cooking process and if not enough moisture is removed before hand you’ll never achieve that crispy goal. Dry off your fillets as much as possible with paper towels and let rest at room temperature on a wire rack for 30 minutes before searing.

 

Proper tools…

Second most important piece to getting that optimal crispness is to have the proper tools. Make sure to have an extra large stainless steel skillet (not non-stick or cast iron). The large pan size is important to prevent overcrowding and promote even cooking. Having enough pan space will leave plenty of room for the steam to escape.

Be sure to invest in a fish spatula. These handy spatulas have a very thin ‘flipping’ surface that keeps the fish from breaking up. Lastly, have a digital thermometer on standby to check the internal temperature and doneness of your fish.

 

Cooking with HEAT…

Yes, you must have heat for searing! High heat oil is key; avocado, vegetable, grapeseed, corn, sunflower and canola are perfect for this task. Heat oil (about 2 tablespoons per fillet) over medium high heat and once the oil gets shimmery and begins to smoke slightly-that is the time to add your fish fillet. Carefully place the fillet, skin side down into the pan. You may need to gently press the fillet down with your spatula, if you start to see it curling, to keep the skin in contact with the surface of the pan. Once the fish stops curling, you can stop holding it in place.

 

Patience…

The bad habits of all bad habits of cooking fish…not having enough patience. Be prepared for your fish to stick a little to the pan, this is completely natural. Once the fish has sufficiently seared it will release itself, I promise. Also, while this searing process is going on, don’t be tempted to assist or urge it along with your spatula-you wont end up with the desired crispy skin.

If you feel it is time to flip, you’ll be able to tell by the edges of your fillet getting a lovely golden brown. Carefully slide your spatula under the fillet, if there is any give (what-so-ever) stop and let your fillet continue to sear. If there is zero resistance feel free to flip and sear on the other side.

 

When to tell it’s all done…

Typically it takes about 3 minutes per side to properly sear, crisp and cook your fish fillets. This timing can change slightly depending on how thick the fillets are, just be watchful while cooking. Use your digital thermometer to check the internal temperature. The perfect doneness is between 140-145°F.

 

Buy Fish Online

You can buy all manner of skin on fish fillets (as well as many other delicious seafood products) from our online store. All of Cameron’s Seafood comes straight from the sea to your door with guaranteed freshness.

Show us how you sear using Cameron’s Seafood. Whether you’re getting the crispiest skin possible or have a recipe of your own that you would like to share-we’d love to hear from you. Post your own Cameron’s Seafood dish on Instagram and tag us @cameronsseafoodonline. We’re also on Facebook and Twitter, we look forward seeing your creations. 

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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How to Grill Seafood Memorial Day Seafood Grilling Guide

The unofficial start of Summer, Memorial Day! A day of remembrance and celebration in honor of those who have served our great country. Celebrations where family and friends gather in the great outdoors paying tribute to our troops, enjoying the changing of the season and the sweet summer smells of grilling.

I love cooking outdoors. There’s something primal about it that get’s my cheffy blood pumping (and stomach growling)… food and fire… I’m a total grilling geek, there’s usually a BBQ moment while standing over my grill, tong and spatula in hand, where I beat my chest and trumpet ‘she has made and harnessed FIRE’ (queue eye roll from the husband).

Seafood, for certain, is my favorite to grill-and nothing is off limits. Everything from crabs to shrimp to lobster to fish, all succumb to my fiery grill will. And to kick off the grilling season, I have mapped out the best tricks, tips and tools to make your seafood grilling successful.

 

The tools…

I wanted to provide you with my must have grill tool arsenal. I get so frustrated with the ‘made for grilling’ tools. Their purpose is plain, to keep you from getting grilled yourself, but I find them bulky and difficult. So none of the items on this list call for any of those…ick.

  • Grill brush: a good wire bristled brush is a must have to clean stuck on grill gunk. Clean your grill regularly with your brush to keep food from sticking.
  • Cast Iron: ( cast iron EVERYTHING! I love using my cast iron pans, griddles, cornbread molds, you name it.
  • Tongs: A no brainer here but they need to be good stainless steel tongs-no plastic or wood.
  • Spatula: This style of spatula is my favorite for the grill. It’s thin while remaining sturdy and perfect for flipping seafood, especially fish on the grill.
  • High Heat Oven Mits: A must must have, high heat oven mits will protect those hands and arms from any fire flare ups and high temperature grilling. They’re easily found online or at kitchen supply stores.
  • Basting Brush:  You don’t need a super expensive brush for basting, I grill so much that every other season I’m getting a new one. Once you’ve noticed a bristle or two coming loose it’s time to get a new one. The silicon ones work well too, just make sure they’re designed for high heat.
  • Other Tools: I would be remised if I didn’t mention a few other pieces I use with frequency. I bought some metal skewers a few years back-I kebab a bit- and love that I wasn’t throwing out all these bamboo skewers every time I grilled. I also have a few oven safe pots, that are not cast iron, for making sauces on the grill or keeping more delicate items warm while grilling-just remember no plastic or non-stick coating for these guys.

 

Crabs on the Grill

Yes! Grilled crabs are delicious!!! Here are just a few ways that I enjoy crabs on the grill.

Maryland Blue Crabs

The best method is to use Cameron’s already cooked Premium Large Male Crabs. I simply remove the top shell and clean out the inside (removing the lungs and ‘mustard’), give them a quick rinse under cool water and pat dry with a paper towel. I’ll either baste with my butter baste recipe (below) or sprinkle with more Old Bay seasoning (or deploy both the butter baste and seasoning) before placing them on a preheated grill (about medium heat). I grill just long enough to reheat and impart some smoky grilled flavor, about 5-6 minutes.

Crab Cakes

Save some of the top shells from grilling the whole crabs to grill crab cakes! I created this technique after finding some inspiration from my ma’s deviled crab recipe. Give the top shells a good rinsing, making sure they’re good and clean, and pat dry with a paper towel. Stuff crab cake mix into the shell cavity and baste stuffing with a little butter baste. Place shell side down on a preheated grill (medium heat is perfect) and cook for 6-10 minutes or until crabs cake stuffing is thoroughly cooked.

 

Lobster on the Grill

Grilled lobster is the best! It is my favorite method for cooking lobster and grilling imparts such good flavor.

Whole Lobsters

Cameron’s steamed lobsters are the best for this technique because all you’re doing is essentially reheating and serving. Using a heavy duty knife split the lobster in half, length-wise. Brush generously with the butter baste and grill (medium heat) for 5-6 minutes or until hot. You can also do this with just lobster tails as well. With the lobster tails be sure to thaw them completely before splitting, basting and grilling and since these are raw cook for 8-10 minutes or until thoroughly cooked.

Lobster Meat

Grilled lobster rolls anyone? Thaw lobster meat, skewer and baste with butter baste. Grill skewers for 3-4 minutes (medium high heat) or until hot and grill marks have formed.

 

Fish on the Grill

Grilling fish can be a challenge, the stickage seems to be most grillers downfall. The key here is to clean and grease your grill properly. I give my grill a thorough scrub with the grill brush and brush grates with vegetable oil (using a clean basting brush) before heating up the grill. Also, the type of fish you use will make grilling easier (and tastier). Look for hearty thick fillets like salmon, swordfish, tuna and mahi for grilling bliss. Flakier fish tend to break up while grilling and should be avoided unless you’re going to cook them on your cast iron griddle (then game on!). Brush fish with butter baste and grill for 6-8 minutes (flipping halfway through) or until thoroughly cooked.

 

Shrimp and Shellfish on the Grill

Fresh Shrimp

Shrimp are great on the grill. Grill in shell (with a generous sprinkling of Old Bay) for a fun peel and eat situation or peel and baste (butter baste of course) for delicious kebabs, salad toppers or as the surf to your turf. I ALWAYS skewer my shrimp, I’ve lost too many shrimp to the great grate divide that I’ve added this step to my prep every time. You can also use a perforated pan or steamer basket (one that you don’t care much about) but skewering is my preferred method.

Grill shrimp for 4-5 minutes (flipping halfway through) or until thoroughly cooked (medium heat is perfect).

Scallops

Grilled scallops are sooooo good and Cameron’s sea scallops are thick, juicy and perfect for grilling. I like to season and baste my scallops for grilling. Grill scallops for 5-6 minutes (flipping halfway through) or until thoroughly cooked (medium high heat).

 

 Buy Seafood Online – and cook good food at home on the grill!

All of the seafood listed in these grilling tips are available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed! That’s convenience you need, especially for meal prepping and planning.

We’d love to see your Cameron’s Seafood grilling creations-share your images on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsse

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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The post How to Grill Seafood: Memorial Day Seafood Grilling Guide appeared first on Cameron's Seafood.

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Picnic Seafood Salads Classic and Contemporary

Eating in the great outdoors the creme de la creme of warming spring or summery weather. In honor of all things picnic we wanted to share with you our very favorite seafood picnic salad recipes. We’ve broken them down into the classics, a trio of tried and true salads that are always a hit with the potluck crowd. Plus three outside the box, contemporary seafood salads for the more adventurous foodie picnicker. Either way, lay out those blankets pop-a-squat and let’s get munching!

Classic:

These three classics are the most popular seafood salads around and our recipes (garnered from grandmas and memaws) are mega delicious. Each recipe makes about 4 cups of salad, enough to feed about 4 hungry picnic goers.

Creamy Shrimp Salad

  • 2 lbs. spiced shrimp (peeled and chopped)
  • 2/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/4 cup red onion (peeled and minced)
  • 1/4 cup celery (peeled and minced)
  • 1/2 teaspoon seafood seasoning (like Old Bay)
  • 2 teaspoons fresh dill (chopped)
  • 2 tablespoons dill relish
  • 2 teaspoons fresh parsley (chopped)
  • salt to taste
  1. In a large bowl toss all of the ingredients together until coated. Keep refrigerated until ready to serve.

Salmon and Pea Salad

  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 cup red onion (peeled and minced)
  • 2 tablespoons fresh parsley (chopped)
  • 4 cups frozen peas (thawed)
  • 6 slices of bacon (cooked and chopped)
  • 8 ounces Salmon fillet (cooked and flaked)
  1. In a large bowl toss all of the ingredients together until coated. Keep refrigerated until ready to serve.

 

Seafood Pasta Salad

  • 1/4 lb. spiced shrimp (peeled and chopped)
  • 1/4 lb. lobster meat
  • 1/4 lb. lump crab meat
  • 2 cups small pasta shells (or preferred pasta, cooked and cooled)
  • 2/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/4 cup red onion (peeled and minced)
  • 1/4 cup celery (peeled and minced)
  • 1/2 teaspoon seafood seasoning (like Old Bay)
  • 2 teaspoons fresh dill (chopped)
  • 2 tablespoons dill relish
  • 2 teaspoons fresh parsley (chopped)
  • salt to taste
  1. In a large bowl toss all of the ingredients together until coated. Keep refrigerated until ready to serve.

Contemporary:

These three creative picnic salad options are new, hip and modern-using the current culinary trends and flavors. A nouveau addition to your picnic basket.

Summer Lobster and Potato Salad

  • 1 lb. yukon gold potatoes (diced and cooked)
  • 1/2 lb. lobster meat
  • 1 shallot (peeled and thinly sliced)
  • 1 cup baby arugula
  • 3 tablespoons fresh parsley (chopped)
  • 1 tablespoon fresh dill (chopped)
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  1. In a large bowl toss all of the ingredients together until coated. Keep refrigerated until ready to serve.

 

Beet Salad with Crab, Asparagus and Feta

  • 4 medium beets (peeled, sliced, cooked and cooled)
  • 1 bunch asparagus (trimmed, cooked and cooled)
  • 1 shallot (peeled and thinly sliced)
  • 1/2 lb. jumbo lump crab meat
  • 1 tablespoon dijon mustard
  • 1 tablespoons yellow mustard
  • 2 teaspoon apple cider vinegar
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons olive oil
  • 2 tablespoons feta cheese crumbles
  1. Arrange beet slices on a platter and top with asparagus, shallots and crab meat.
  2. In a medium bowl whisk together mustard, vinegar, brown sugar and oil until smooth and runny.
  3. Pour dressing over salad and top with feta cheese before serving.

 

Moroccan Carrot Salad with Salmon

  • 2 cups carrot (shredded)
  • 8 ounces salmon fillet (cooked and flaked)
  • 1 lemon (juiced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/4 cup fresh parsley (chopped)
  • 2 tablespoons golden raisins
  • salt to taste
  1. In a large bowl toss all of the ingredients together until coated. Keep refrigerated until ready to serve.

Buy Seafood Online-and cook good food at home!

All of the seafood listed in these recipes are available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed! That’s convenience you need, especially for picnic prepping and planning.

We’d love to see your Cameron’s Seafood picnic recipes-share your images on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsseafoodonline.

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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The post Picnic Seafood Salads: Classic and Contemporary appeared first on Cameron's Seafood.

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