#seafoodcravings

These Shrimp Burgers with Old Bay Mayo are a tasty way to change up a regular burger with seafood. The shrimp patties are very tasty, and they come with a creamy mayo that has been seasoned with Old Bay for an extra kick. Great for people who like seafood!

Ingredients: 1 lb 450g fresh shrimp, peeled and deveined. 1/4 cup breadcrumbs. 1/4 cup red bell pepper, finely chopped. 2 cloves garlic, minced. 1 egg. 1 tsp Old Bay seasoning. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. 1/2 cup mayonnaise. 1 tsp Old Bay seasoning for mayo. 1 tsp lemon juice. 1 tsp fresh parsley, chopped. Oil for cooking.

Instructions: In a food processor, pulse the shrimp until coarsely chopped, but not a paste. In a mixing bowl, combine the chopped shrimp, breadcrumbs, red bell pepper, minced garlic, egg, 1 tsp Old Bay seasoning, salt, and pepper. Mix well. Form the mixture into 4 patties and place them on a plate. Refrigerate for 15-20 minutes to firm up. In the meantime, prepare the Old Bay mayo by mixing mayonnaise, 1 tsp Old Bay seasoning, lemon juice, and chopped parsley in a small bowl. Refrigerate until needed. Heat oil in a skillet over medium-high heat. Cook the shrimp patties for about 3-4 minutes per side or until they are cooked through and golden brown. While the patties cook, lightly toast the burger buns in the skillet or oven. To assemble the burgers, spread a generous amount of Old Bay mayo on both sides of the toasted buns. Place a shrimp patty on the bottom bun, top with lettuce leaves and tomato slices. Finish by placing the top bun with Old Bay mayo on top of the filling. Serve the Shrimp Burgers with Old Bay Mayo immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This slow cooker clam chowder is tasty and easy to make. It's great for a cozy weeknight dinner. It is creamy, hearty, and tastes like the sea.

Ingredients: 2 cans 10 oz each minced clams, undrained. 3 cups potatoes, peeled and diced. 1 cup onions, finely chopped. 1 cup celery, chopped. 2 cups frozen corn kernels. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 2 cups half-and-half. 1/4 cup all-purpose flour. 4 tablespoons unsalted butter. Salt to taste.

Instructions: Put potatoes, onions, celery, corn, garlic, chicken broth, thyme, parsley, black pepper, and paprika in a slow cooker. Add the minced clams and their juice. It should be on low for 6 to 8 hours, or until the potatoes are soft. Melt the butter in a saucepan over medium heat about 30 minutes before you serve. To make a roux, stir in the flour and cook for two to three minutes. Slowly whisk in the half-and-half until the mixture is smooth and thick. Put this in the slow cooker and stir it around a lot. Put the lid back on and cook for another 30 minutes, or until the chowder is hot all the way through and has thickened. Add salt to taste, and serve hot.

Prep Time: 20 minutes

Cook Time: 360 minutes

This slow cooker clam chowder is tasty and easy to make. It's great for a cozy weeknight dinner. It is creamy, hearty, and tastes like the sea.

Ingredients: 2 cans 10 oz each minced clams, undrained. 3 cups potatoes, peeled and diced. 1 cup onions, finely chopped. 1 cup celery, chopped. 2 cups frozen corn kernels. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 2 cups half-and-half. 1/4 cup all-purpose flour. 4 tablespoons unsalted butter. Salt to taste.

Instructions: Put potatoes, onions, celery, corn, garlic, chicken broth, thyme, parsley, black pepper, and paprika in a slow cooker. Add the minced clams and their juice. It should be on low for 6 to 8 hours, or until the potatoes are soft. Melt the butter in a saucepan over medium heat about 30 minutes before you serve. To make a roux, stir in the flour and cook for two to three minutes. Slowly whisk in the half-and-half until the mixture is smooth and thick. Put this in the slow cooker and stir it around a lot. Put the lid back on and cook for another 30 minutes, or until the chowder is hot all the way through and has thickened. Add salt to taste, and serve hot.

Prep Time: 20 minutes

Cook Time: 360 minutes

Indulge in the creamy richness of this delightful shrimp pasta dish. The combination of succulent shrimp, tangy tomatoes, and velvety mozzarella sauce over perfectly cooked linguine creates a harmonious symphony of flavors that will satisfy your seafood cravings.

Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup heavy cream. 1 cup shredded mozzarella cheese. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Cook linguine pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side. Remove shrimp from the skillet and set aside. In the same skillet, add cherry tomatoes and cook for 2-3 minutes until softened. Reduce heat to low and pour in heavy cream. Stir in shredded mozzarella cheese until melted and creamy. Season the sauce with salt and pepper to taste. Add cooked linguine pasta and cooked shrimp back to the skillet. Toss until everything is well coated in the creamy sauce. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

You can eat tasty fried calamari rings with a garlicky aioli dip.

Ingredients: 1 lb calamari, cleaned and sliced into rings. 1 cup all-purpose flour. 1/2 cup cornmeal. 1 tsp salt. 1/2 tsp black pepper. Vegetable oil for frying. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 tbsp lemon juice. 1/2 tsp lemon zest. 1/4 tsp salt. 1/4 tsp black pepper.

Instructions: Salt and black pepper should be mixed together in a bowl. Put the calamari rings in the flour mixture and shake off the extra. Put vegetable oil in a deep skillet and heat it over medium-high heat. Fry the calamari rings one at a time for about two to three minutes, or until they turn golden brown. Take it off and let it dry on paper towels. Use a different bowl to make aioli. Add minced garlic, lemon juice, lemon zest, salt, and black pepper. Garlic aioli should be served with fried calamari for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

Call us today to place your crab orders – hot, fresh, and steamed to perfection. And here’s the secret: pair your crabs with our pretzel + creamy crab dip for the ultimate Maryland combo. 🥨🦀

Enjoy the irresistible combination of cheesy pizza base and crispy calamari that has been dipped in beer batter. With its spicy kick and fresh lemon and parsley, this one-of-a-kind pizza recipe brings the tastes of the sea to your dinner table.

Ingredients: 1 pizza dough. 1/2 cup all-purpose flour. 1/2 cup cornstarch. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 1 cup cold beer. 1 lb calamari rings, cleaned and patted dry. Vegetable oil for frying. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/4 cup sliced green bell pepper. 1/4 cup sliced red onion. 1/4 cup sliced black olives. Fresh parsley for garnish. Lemon wedges for serving.

Instructions: Put flour, cornstarch, paprika, cayenne pepper, salt, and pepper in a bowl and mix them together. Add the cold beer slowly while whisking until a smooth batter forms. In a deep pan or fryer, heat vegetable oil to 350F 175C. Let the extra beer batter drip off the calamari rings as you carefully place them in the hot oil. About two to three minutes, or until golden brown and crispy. Take it off and let it dry on paper towels. Warm your oven up to its highest setting, which is usually around 260F 500C. On a floured surface, roll out the pizza dough into the shape you want. Cover the dough with pizza sauce, making sure to leave a border for the crust. Add some shredded mozzarella cheese on top of the sauce. After you've sliced the green bell pepper, red onion, and black olives, put them on top of the cheese. Put the pizza on a pizza stone or baking sheet and put it in a hot oven for 10 to 12 minutes, or until the crust is golden brown and the cheese melts and bubbles. After taking the pizza out of the oven, sprinkle it with fresh parsley and serve it with lemon wedges to squeeze over the top. Beer-Battered Fried Calamari Pizza is ready to eat! Just cut it up and serve it!

Prep Time: 20 minutes

Cook Time: 15 minutes