Reheating Fried Food
Spread food out on a cookie sheet. Leave uncovered & put in oven at 275˚. Heat refrigerated food 10-12 minutes. Heat unrefrigerated food 6-8 minutes. If breading is getting too dark for your liking, tent with foil. INTERNAL TEMP REQUIRED: 165˚F
Maryland Crab Cakes
Bake at 350˚ for about 20 minutes. Or, you can pan fry the cakes in vegetable oil or butter for a few minutes on each side until golden brown. INTERNAL TEMP REQUIRED: 165˚F
Crab Stuffed Shrimp
Bake at 400˚ for about 13 minutes. Shrimp should be opaque in the center (should not look gummy or glassy). INTERNAL TEMP REQUIRED: 145˚F
Crab Stuffed Salmon
Bake at 350˚ for about 20 to 25 minutes. Cut into the thickest part of the salmon. The meat should be opaque (should not look gummy or glassy). If the stuffing is getting too dark for your liking, tent with foil. INTERNAL TEMP REQUIRED: 145˚F
Pan fry or grill for about 4 or 5 minutes on each side until golden brown. INTERNAL TEMP REQUIRED: 145˚F
Boiling Cocktail Shrimp
Boil 1 gallon of water with 1 1/4 cups of salt. Take the cill off the raw shrimp by soaking them in warm water for a minute. Drain the shrimp and add to the boiling water. Stir often in a figure eight motion for 11/2 to 2 minutes (the water won't return to a boil). 80% of the shrimp will have curled (the two ends almost touch). Remove from heat and run cold water in the pot for a few minutes to cool. Once the water looks clear and the shrimp have their desired "saltiness" you can stop the water and drain the shrimp.
Boiling Crab Legs
Do NOT thaw your crab legs. Fill a large pot with water and bring to a boil. Add the frozen crab legs and boil for 7 minutes (no need to salt the water as the crab already has a brine). Remove legs from water. Crack legs at the joints and pull out the meat. If you have trouble accessing the meat, cut the shell lengthwise with kitchen shears on the softer white / yellow underside of the shell. Be sure to serve with melted butter!
HOW TO BUTTERFLY A LOBSTER TAIL
- Tails must be thawed before butterflying. With heavy scissors, cut through the top of the shell down to the base of the tail. Try to cut down the center of the back.
- Spread the shell apart gently. Wiggle the meat carefully to loosed it so that it comes out of the shell easily.
- Lift the meat to site on top of the shell. The meat will still be connected to the shell at the base of the tail.
BROILED LOBSTER TAIL *NOTE: not "boil", but "broil"
GRILLED LOBSTER TAIL
With kitchen shears, cut through the top of the shell down to the base of the tail (see step 1 of "How to Butterfly"). If you'd like, place a pat of butter in the cut, between the meat and the shell. Place the lobster belly-down on the grill and close the lid. Let cook for 15 minutes. Check if the lobster is fully cooked by cutting the meat at its thickest point. If the meat is flat white throughout, then it's done. If it looks glassy and translucent, cook it longer. (Note: larger tails will require longer cooking times). INTERNAL TEMP REQUIRED: 145 F