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Always be sure to practice safe food handling.

-     Avoid cross contamination by keeping raw foods away from ready-to-eat/cooked food.

-     Seafood must reach an internal temperature of 145 F during cooking.

-     Don't leave food out at room temperature (in the "DANGER ZONE" of 40˚-140˚ F) for more than 2 hours.

Cooking Instructions

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

 

Salmon Burgers

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 2 to 3 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!

 

Lobster Tails

HOW TO BUTTERFLY A LOBSTER TAIL

 

  1. 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. 
  2. Spread the shell apart gently. Wiggle the meat carefully to loosed it so that it comes out of the shell easily.
  3. 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"

Butterfly your lobster tail (see above). Broil your tail in the oven at medium height according to the cooking times listed below. Check if the lobster is fully cooked by cutting the meat at its thicket point. If the meat is flat white throughout, then it's done. If it looks glassy or translucent, cook it longer. INTERNAL TEMP REQUIRED: 145 F

 

 

 

 

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

 

Live Lobster

Fill a very large pot with water. This post must be large enough to fully submerge each lobster with room to spare. Add about 2 tablespoons of salt for each quart of water, then bring to a hard boil. Add lobsters to the pot head first, one at a time. Make sure they are totally submerged. Bring water back to a boil, then reduce to a simmer. Simmer for 12 minutes*. Remove lobster from water & serve with butter and lemon. 

 

 

 

Stuffed Mushrooms

Bake at 350˚ for about 18 minutes. If you wish, baste with butter at the 15 minute mark. INTERNAL TEMP REQUIRED: 145˚F

Stuffed Clams

Bake at 350˚ for about 20 minutes. The stuffing will be brown and crisp. INTERNAL TEMP REQUIRED: 145˚F

Oysters Rockefeller

Broil at a high height for about 5 minutes. INTERNAL TEMP REQUIRED: 145˚F                                                                                                                                                                                                                                                                                   

Mini Crab Cakes

Bake at 350˚ for about 12 minutes. Alternatively, you can pan fry for a couple minutes on each side until golden brown. Serve with lemons and tartar or Remoulade sauce.  INTERNAL TEMP REQUIRED: 145˚F

Scallops Imperial

Bake at 350˚ for about 20 minutes. INTERNAL TEMP REQUIRED: 145˚F

The required internal temperature of cooked seafood and shellfish is 145 F. The required internal temperature of reheated food is 165 F.

TAIL SIZE

8-10 oz
12-14 oz
20-24 oz

COOK TIME

18 to 22 minutes
25 to 30 minutes
30 to 35 minutes

Check that tail is fully cooked before serving. Internal temperature should reach 145 F.

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