RECIPES: Smart seafood choices make holiday meals even more special
Seafood dishes make the holiday table look and feel festive, which is why the seafood counter is one of the busiest areas of the grocery store this time of year. Knowing the smart purchases to make in advance of your shopping trip will save you time, money and frustration.
For appetizers, look to the large and extra-large shrimp commonly found on sale this time of year. Here, we mix the two sizes together to make the dish substantial and eye-popping. Lump crabmeat, which is lower in cost this year than years prior, is blended with Parmesan cheese and fresh herbs, then baked into mushroom caps for a simple, but luxe, starter.
Instead of pricey filet mignon, impress your guests with a home cook’s version of one of this year’s hottest restaurant entrees, made from less expensive swordfish or yellow fin tuna. Or, choose splurge-worthy crab legs dressed up with a rich, though economical, spicy tomato sauce.
Whether you use one or all of these recipes, making smart seafood purchases will give your loved ones an unforgettable feast this season.
Chadwick Boyd is a chef, entertaining expert and frequent magazine contributor. Find his work at chadwickboydlifestyle.com.
RECIPES
While these dishes appear sophisticated, they balance quality seafood with familiar ingredients found in most supermarkets. The recipes are foolproof for any level of cook, alleviating concerns the money spent on the fish and shellfish could be wasted. They also take roughly 30 minutes to prepare, keeping time in the kitchen to a sensible amount. To ensure freshness, flavor and food safety, purchase the seafood no more than 24 hours before cooking, and enjoy it within two hours of preparation.
Crab Stuffed Mushrooms
Crab-based appetizers are traditional holiday fare. Often, though, they are laden with fillers, like cream cheese and mayonnaise, which diminish the beloved crab taste.
These Crab Stuffed Mushrooms keep the lump crabmeat at the focal point with touches of lemon pepper seasoning, salty Parmesan cheese and panko breadcrumbs to amplify the flavor and add crunch. To make the presentation more interesting, mix shiitake mushroom caps among the white buttons or creminis. A whisper of smoked paprika brightens the color.
- 12 large white button, cremini or shiitake mushrooms, washed, stems removed and reserved
- 1 (8-ounce) container lump crabmeat, drained
- 1/4 cup mayonnaise
- 2 small shallots, finely chopped
- 1 1/2 tablespoons lemon pepper seasoning
- 1/2 teaspoon sea salt
- 3 tablespoons grated Parmesan cheese, divided
- 2 tablespoons panko breadcrumbs
- 2 tablespoons cold salted butter, cut into 12 small pieces
- 1/2 teaspoon smoked paprika
- 1 tablespoon finely chopped chives
- Heat the oven to 375 degrees with the rack in the center of the oven.
- Place the mushroom caps in a 9-by-13-inch baking dish.
- Chop the mushroom stems and place in a medium mixing bowl. Add the crab, mayonnaise, shallots, lemon pepper seasoning, salt and 1 1/2 tablespoons Parmesan cheese to the mixing bowl. Mix well with a fork until fully combined.
- In a small bowl, mix together the remaining 1 1/2 tablespoons of Parmesan cheese and breadcrumbs.
- Using your hands, stuff the mushroom caps firmly with the crab mixture. Sprinkle the breadcrumb mixture on top. Top each mushroom with a piece of butter and dust with smoked paprika.
- Bake for 20 to 25 minutes, or until the tops are golden brown and the mushrooms are slightly wilted.
- Remove from the oven and let rest in the dish for 5 minutes to slightly cool. Garnish with the chives before serving.
Nutritional information
Per serving: Per serving, based on 6: 153 calories (percent of calories from fat, 68), 9 grams protein, 3 grams carbohydrates, 1 gram total sugars, 1 gram fiber, 12 grams total fat (4 grams saturated), 52 milligrams cholesterol, 689 milligrams sodium.
Baked Honey Ginger Shrimp
Instead of relying on Old Bay seasoning, this modern, bold shrimp appetizer incorporates fresh ginger and lime zest with sweet honey, Creole seasoning and freshly chopped cilantro. The size of the shrimp is varied, making it more intriguing and filling for guests. It is one of those crowd-pleasing recipes that you might consider doubling.
- 1 pound large shrimp, deveined, shelled with tails on
- 1 pound extra-large shrimp, deveined, shelled with tails on
- 1/3 cup olive oil
- Juice of half a lime
- 1 1/2 tablespoons lime zest
- 1/4 cup coarsely chopped fresh cilantro or flat-leaf parsley
- 3 tablespoons finely chopped scallions
- 2 tablespoons honey
- 2 tablespoons finely chopped fresh ginger
- 2 tablespoons Creole seasoning
- Place the shrimp in a large sealable plastic bag. Add the olive oil, lime juice, lime zest, cilantro, scallions, honey, ginger and Creole seasoning. Close the bag and shake until all the ingredients evenly coat the shrimp. Refrigerate for at least 30 minutes or up to 2 hours to marinate.
- Heat the oven to 400 degrees.
- Place the shrimp and marinade in a 9-by-13-inch baking dish. Bake 20 to 25 minutes, stirring occasionally, or until the shrimp just begin to turn bright orange. The shrimp will continue to cook after you remove them from the oven. Be careful not to overcook.
- Remove from the oven, stir the shrimp and let rest a few minutes. Serve in the baking dish or transfer to a bowl. Spoon the remaining cooked marinade over top.
Nutritional information
Per serving: Per serving, based on 8: 180 calories (percent of calories from fat, 51), 16 grams protein, 6 grams carbohydrates, trace total sugars, trace fiber, 10 grams total fat (2 grams saturated), 143 milligrams cholesterol, 1,820 milligrams sodium.
Swordfish Au Poivre
Swordfish Au Poivre is considered one of the hottest dishes on restaurant menus this year. It’s a clever take on the cracked pepper-crusted French classic, steak au poivre, most often found at fine dining establishments. Swordfish steaks are quite similar to beef tenderloin. They are thick, meaty and take on strong flavors really well. But they cook in far less time.
Typically, black pepper and expensive cognac are used to make the signature creamy “au poivre” pan sauce. This home version, however, mixes in pink peppercorns and fennel seeds for a more flavorful and pretty crust and stirs more accessible bourbon into the cream for an equally pleasing taste. Consider serving it with duchess potatoes (similar to twice-baked potatoes) and a lemon-olive oil watercress salad.
- 4 (4-ounce) swordfish or yellow fin tuna steaks, between 2 and 2 1/2 pounds
- 2 1/4 teaspoons kosher salt, divided
- 1 tablespoon black peppercorns
- 1 teaspoon pink peppercorns
- 1 teaspoon fennel seeds
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 tablespoons finely chopped shallot
- 1 tablespoon bourbon
- 1 cup low-sodium chicken or vegetable broth
- 1/4 cup heavy cream
- Season the fish on both sides with 2 teaspoons of salt. Set aside.
- Crush the black and pink peppercorns and the fennel seeds with a mortar and pestle or place them in a sealable plastic bag and crack with the backside of a small saucepan. Sprinkle half of the mixture on both sides of the fish and press into the flesh with your hand.
- Heat the olive oil in a large nonstick skillet over medium-high heat for 1 minute or until it shimmers.
- Working in batches if necessary, place the fish in the skillet and sear for 2 minutes. Using a fish spatula, flip the fish and cook another 2 to 3 minutes. The fish will be mostly opaque. Transfer to a serving platter. Tent with foil.
- Add the butter to the pan and let melt until it froths, 1 to 2 minutes. Add the shallot and cook 1 to 2 minutes or until soft but not brown, stirring occasionally with a wooden spoon and scraping up the browned bits on the bottom of the pan.
- Quickly remove the pan from the heat, add the bourbon and return to the heat (this prevents any flames while adding the alcohol). Cook 1 more minute or until the liquid is mostly evaporated.
- Pour in the broth and cream. Add the remaining 1/4 teaspoon of salt. Cook about 6 minutes, or until the sauce is slightly thickened. Take off the heat. Let rest 5 minutes before serving.
- Pour the sauce over the fish. Serve immediately.
Nutritional information
Per serving: Per serving, using low-sodium chicken broth: 317 calories (percent of calories from fat, 65), 24 grams protein, 3 grams carbohydrates, 1 gram total sugars, 1 gram fiber, 22 grams total fat (9 grams saturated), 188 milligrams cholesterol, 783 milligrams sodium.
Crab Legs with Spicy Garlic Tomato Sauce
King and snow crab legs are a holiday favorite that are almost always served steamed with melted butter. While that’s a guaranteed easy way to enjoy them, there are other options to make them even more delicious while keeping the preparation simple. This recipe coats the legs in a clever way with Old Bay seasoning, then smothers them with a quick-cooking, garlicky tomato sauce poured on top. It all bakes on a cookie sheet, allowing the big flavors to seep into the crab while warming through. The crab legs can be served on the baking sheet or transferred to a platter with crusty bread on the side to sop up the juices. It’s a dramatic and tasty presentation worthy of Christmas Eve, New Year’s Eve or other big family gatherings.
Pro tips: Crack the shells using a crab leg cracker, or ask the fishmonger to crack them for you. If you purchase crab legs that are already steamed, follow the recipe as written and reduce the baking time to 8 to 10 minutes, or until heated through.
- 1 (28-ounce) can of whole peeled tomatoes
- 6 tablespoons extra-virgin olive oil
- 5 garlic cloves, finely chopped
- 1/4 teaspoon crushed red chile flakes
- 2 to 3 pounds king and/or snow crab legs, thawed and cracked (see note above)
- Cooking spray
- 1/4 cup Old Bay seasoning
- 1/4 cup chopped fresh Italian parsley
- Place the rack in the middle of the oven and heat to 350 degrees.
- Place the tomatoes and juices in a bowl and crush with your hands. Set aside.
- Add the oil to a large skillet over medium-high heat and let it loosen about 1 minute. Add the garlic and chile flakes. Cook for 1 minute or until the garlic softens.
- Stir in the tomatoes and bring to a bubble, about 2 to 4 minutes. Turn the heat down to medium and simmer for 8 to 10 minutes.
- Meanwhile, place the crab legs on a rimmed baking sheet. Spray both sides of the crab legs evenly with the cooking spray. Sprinkle with Old Bay seasoning to fully coat the legs.
- Spoon the tomato mixture over the crab legs. Cover with heavy-duty aluminum foil and seal the sides tightly. Using a paring knife, poke several holes in the foil to vent the steam.
- Bake for 18 to 20 minutes. Remove the foil and let cool slightly for a few minutes. Transfer to a large platter and sprinkle with the parsley. Serve with crusty bread to dip in the sauce.
Nutritional information
Per serving: Per serving, based on 6, without bread: 286 calories (percent of calories from fat, 46), 29 grams protein, 9 grams carbohydrates, 5 grams total sugars, 1 gram fiber, 15 grams total fat (2 grams saturated), 64 milligrams cholesterol, 2,680 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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