Blue Crab Beignets

Ingredients

18 oz. Phillips lump crab meat
6 eggs
4 Tbsp. creole seasoning
¾ c. green bell, diced
¾ c. green onion, diced
1 Tbsp. minced garlic
3 Tbsp. salt
4 ¾ c. sifted flour
3 tsp. baking powder
1 ½ c. milk


Preparation Instructions

1. Whisk the eggs until frothy. 
2. Sprinkle the Creole seasoning on the crab meat and add to the eggs. 
3. Stir in the peppers, onions and garlic. Add the flour and baking powder and then add the milk. 
4. Fry at 350°F degrees until golden brown.

   

Tilapia With Caper-Parsley Sauce

   Serves 4| Hands-On Time: 10m| Total Time: 45m

Ingredients

• 1 1/2 pounds fingerling or new potatoes, halved
• 1 tablespoon olive oil, plus more if needed
• kosher salt and black pepper
• 4 6-ounce tilapia fillets, split lengthwise
• 4 1/2 tablespoons cold unsalted butter
• 1 cup dry white wine
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
2. Meanwhile, season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1½ tablespoons of the butter in a large nonstick skillet over medium-high heat. Cook the tilapia in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary. Transfer to a plate and tent with foil to keep warm.
3. Add the wine to the skillet and cook over medium-high heat until reduced by half, 2 to 3 minutes. Remove from heat and whisk in the remaining 3 tablespoons of butter, plus the capers and parsley. Serve with the tilapia and potatoes.

By Kristen Evans Dittami , May, 2011

Beer Battered Cod

Coconut Tempura Shrimp

McCormick Zatarain's Boiled Shrimp

Herb Baked Salmon McCormick

Southwestern Fish Taco Salad

McCormick Seafood Prep