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Herbs for Seafood

Blue Crab Bay Co

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Estimated ship date November 25, 2016.


Our favorite seafood seasoning! Add butter to make a dipping sauce for steamed crabs or shellfish, sauté with scallops and serve over pasta, or sprinkle over fish filets before broiling. Best of all - it is salt free!

DESCRIPTION
Our favorite seafood seasoning! Add butter to make a dipping sauce for steamed crabs or shellfish, sauté with scallops and serve over pasta, or sprinkle over fish filets before broiling. Best of all - it is salt free!

DETAILS
- Net wt 0.95 oz (27g)
- Salt free
- Product of USA

SUGGESTIONS
Dipping Butter - Add 1 tsp per 1/2 stick melted butter. Serve warm with lobster, clams, steamed crabs or oysters
Sauteed Seafood - Add 1 tsp to 1/2 stick melted butter in skillet. Saute 1 lb crabmeat, shrimp or scallops for a few minutes. Add 2 tbsp sherry or wine. Serve over rice or pasta
Fish Fillets - Melt 1/2 stick butter, add 1 tsp herbs. Pour over fish fillets prior to broiling or baking
Vegetables & Pasta - Enjoy herb butter with corn on the cob, steamed artichokes, asparagus, roasted potatoes, and pasta

INGREDIENTS
Lemon peel, garlic, parsley, white pepper, chives, basil, cayenne

SUGGESTED RECIPES



SEAFOOD FLATBREAD
Ingredients
Pizza Sauce:
2 tomatoes, diced
1 small onion, diced
1 tbsp. garlic, chopped
2 tbsp. olive oil
1 tbsp. fresh basil
1 3/4 c. Bloody Mary mixer
1 tbsp. Blue Crab Bay Co.® Herbs for Seafood
1/4 c. Parmesan cheese
Salt and pepper to taste
Crust and toppings:
Flatbread
2 oz. fresh crab meat
2 oz. chopped, fresh, steamed shrimp
2 tbsp. pizza sauce (recipe above)
2 tbsp. mozzarella cheese
Instructions
In a saucepan, saute tomatoes, onion, and garlic in olive oil. Once tomatoes soften, add basil, Bloody Mary mixer, and Herbs for Seafood. Cook on low heat for 10 minutes. Mash with a food or potato masher. Add Parmesan cheese, then salt and pepper to taste. Preheat oven to 400 degrees. Place the flatbread on a buttered baking pan or cookie sheet. Spread pizza sauce evenly over flatbread. Top with crabmeat, shrimp, and mozzarella. Bake about 7 minutes or until the cheese is melted.

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CRAB ZUCCHINI LINGUINE
Ingredients
1/2 lb. fresh crabmeat
2 c. zucchini, shredded
3 tbsp. olive oil
3 tbsp. butter
1 tbsp. garlic, minced
1/2 red pepper, cut into thin strips
1 tsp. Blue Crab Bay Co.® Herbs for Seafood or Garlic Herb Seasoning
Linguine for two
Parsley and lemon wedge, as garnish
Parmesan cheese, if desired
Instructions
Pick fresh crab meat carefully to remove any bits of shell. If using canned crab meat, drain well. Finely shred the zucchini. Add olive oil and butter to skillet, and cook the shredded zucchini over high heat until it softens. Add the garlic, red pepper, and seasoning blend, and cook for a few minutes longer. Meanwhile, cook linguine in salted water per package instructions. Drain linguine, and gently mix in the crab with zucchini mixture. Garnish with fresh parsley and a lemon wedge. Sprinkle with Parmesan, if desired. Serves two.

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GRILLED HORSERADISH CRUSTED TUNA STEAK WITH LOBSTER SUCCOTASH
Ingredients
4 tuna steaks, about 1" thick, 6 to 8 oz. each
2 oz. unsalted butter, melted
2 oz. Bloody Mary mixer
2 oz. grated horseradish
1/2 tsp. Blue Crab Bay Co. Sea Salt
2 1.5 lb. fresh lobsters or 4 4oz. lobster tails
4 slices Edwards thick-cut bacon, diced 1/2"
1/2 c. Vidalia or other sweet onion, diced 1/2"
1 tsp. garlic, chopped
3 oz. unsalted butter or good-quality olive oil
1 c. dry white wine
2 c. fresh-shucked sweet corn
2 c. fresh lima beans
2 c. clam juice (or fish or chicken stock)
1 1/2 tsp. Blue Crab Bay Co.® Herbs for Seafood
1 c. tomato, skinned, seeded, diced 1/2"
Fresh basil for garnish
Instructions
Place tuna in zippered plastic bag. Mix next four ingredients; add to bag. Marinate tuna 5 to 30 minutes. Cook lobster using your preferred method, then crack claws and cut tails into 1" chunks, leaving shell on. In large saute pan over medium heat, render bacon 2 to 3 minutes. Add onion, garlic and 2 oz. butter. Saute until onions are golden. Add cracked claws and lobster chunks; saute 3 to 5 minutes. Remove lobster, let cool, then remove shell. Deglaze pan with wine; add corn, lima beans, clam juice and Herbs for Seafood. Lower heat, cover pan, and simmer 10 to 15 minutes. Add tomato, lobster chunks (reserve claws for garnish) and 1 oz. butter; keep warm. Heat grill and sear tuna 2 to 3 minutes on each side for medium rare. Remove from heat. Place 3/4 cup lobster succotash in center of plate. Cut tuna steak in half, then place on top of succotash. Garnish with lobster claw and basil. Serves four.

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