Tips on making seafood at home
MILWAUKEE - It's that time of year when you may be eating more fish than usual. Tony Impastato with Pick 'n Save shares a few tips on preparing seafood at home.
Side of Salmon (or filets)
Rub: ¾ cup Simple Truth Dijon Mustard + ½ cup Brown Sugar
Herbs: Lemon Slices + Fresh Dill (optional)
Soak cedar planks in water for 24 hours to prevent burning.
Preheat oven to 375 degrees.
Heat the plank in the oven (or on the grill) for approximately 5 minutes.
Add salmon on top of the plank and cook for approximately 20 minutes (or until can be flaked easily with a fork)
Crab Cake Mix (or Seafood Stuffing)
1 egg
2 tbsp mayonnaise
2 tsp dried parsley
2 teaspoons Dijon mustard
1 teaspoon Old Bay seasoning
Squeeze of lemon juice (about ½ lemon)
16 oz (2 containers) Private Selection Maryland Lump Crab Meat
2/3 cup bread crumbs
Preheat oven to 375 degrees.
Combine ingredients up to crab in a bowl and mix well.
Gently fold in crab and bread crumbs.
Form into cakes OR use as filling for stuffed tilapia, salmon or other fish!
Bake 12 – 14 minutes or until cooked through.