Seafood Festivals
Gulf Coast Seafood Festival
Sauted Crab Appitizer Recipe with Lemongrass
If you love crab - don't miss the 27th Annual Texas Crab Festival to be held on Mothers Day weekend - May 11-13 2012 in Crystal Beach, TX. More than 60 Food & Craft Booths, Crab Legs Contest, Texas Crab Fest Weiner Dog Nationals, Crab Races, Carnival/ Rides/Games, and a Kids Stage with free entertainment and fun activities for the "Little Crabbies"! You can enjoy some of the Tastiest Crab & Seafood Dishes on the Texas Gulf Coast, find the perfect Mothers Day Gift among the many treasures offered by talented local artists, both professional and amateur and vendors, or just pull up a patch of grass, sit back in your own lawn chair and enjoy some of the Best Live Music in the Lone Star State. Last year's entertainment included: Butch Leger & Sons of the Beaches, Donnie Vondra & Tejas, Lil' Bit and the Customatics, The Texas Showcase, L'Angelus, Ezra Charles and the Works, Johnny Lee, The Grateful Geezers, Dean Scott and MORE!!! Join us for 3 days of Sun, Fun, and CRABS, CRABS, CRABS!
Ingredients
- 1/4 pound butter
- 1/2 clove garlic, minced
- 1 tablespoon of fresh lemongrass
- 1 tablespoon finely minced green onion
- 1 pound fresh lump crabmeat
- 1 tablespoon chopped chives
- 1 tablespoon finely chopped parsley
- juice of 1/2 lemon or 1 small lime
- 12 toast points or baked puff pastry shells
Instructions
Melt butter in a large skillet and add garlic, lemongrass and green onions. Cook, stirring about 3 minutes, but do not brown. Add crabmeat and toss gently and thoroughly until heated through. Sprinkle with chives, parsley and lemon juice or lime juice.
Spoon mixture onto hot toast points, puff pastry shells, or serve over rice.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/05/06/sauted-crab-appitizer-recipe-with-lemongrass/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
New Orleans Crawfish Nachos
Crawfish are great steamed, but work well for lots of other recipes. Crawfish are a favorite topping on steaks and grilled fish. Saute crawfish tails in mushrooms, green onions, white wine, and butter. Adding your favorite creole seasoning to your taste. Add a dash of worchestershire sauce, lemon juice, hot sauce and salt. Here’s a recipe for crawfish nachos … perfect recovery food after a weekend at the New Orleans Jazz Festival.
Ingredients Instructions Pre heat oven to 350 degrees.
Clean crawfish and shrimp under cold water and then soak for 30 minutes in a bowl of salt water. Take the crawfish and shrimp and set aside to dry.
While the crawfish and shrimp are drying you need to mix sour cream, Rotel, chili powder, creole seasoning, and salt in a bowl and mix well with a whisk.
Add the crawfish and shrimp to the mixture.
Take your 13X9 Glass baking dish and pray it with cooking spray.
Line the bottom of the try with tortilla chips. You are making a big dish of nachos so put a good deal of chips in there.
Slowly pour the mixture over the chips being carful to spread it evently over all the chips.
Take a spoon a drizzle salsa evenly over the mixture.
Cover the dish with cheddar cheese, then olives, and finally the green onions.
Bake for 15 minutes or until cheese is melted.
Google Recipe View Microformatting by ZipList Recipe Pluginhttp://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/04/27/new-orleans-crawfish-nachos/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Louisiana Shrimp Kabobs – Get in the Spirit for the New Orleans Jazz Festival
The New Orleans Jazz & Heritage Festival is April 27 – May 6, 2012. These Spicy Shrimp Kabobs will get you ready for the great food at the festival. A hint for grillers – soak the wooden skewers in water for about 20 minutes prior to using.
Click here for New Orleans Jazz Festival schedule at their website www.nojazzfest.com
Louisiana Shrimp Kabobs - Get in the Spirit for the New Orlenas Jazz Festival
Ingredients
- Louisiana Shrimp Kabobs - Get in the Spirit for the New Orlenas Jazz Festival
- 1 1/2 tablespoons paprika ground
- 2 teaspoons ground thyme
- 2 teaspoons oregano leaves
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon black pepper coarsely ground
- 3/4 teaspoon table salt
- 1/4 teaspoon ground cayenne pepper
- 1 lb shrimp raw large cleaned
- 1 tablespoon extra virgin olive oil
Instructions
Soak sixteen wooden skewers in water for 20 minutes before grilling or broiling to prevent burning.
Prepare the Cajun Rub by mixing all the ingredients except shrimp and olive oil in a small bowl stirring well.
Place the shrimp in a large bowl and sprinkle with the rub. Drizzle with the olive oil. Toss to mix and set aside for 15-30 minutes.
Thread 4 shrimp onto each skewer by bending each shrimp so that the ends of the shrimp are nearly touching. Insert the skewer right above the tail so that it skewers the shrimp twice.
Grill the kabobs turning occasionally over medium heat for about 6 minutes until the shrimp turn pink and are cooked through. If broiling broil the skewers turning occasionally under a preheated brewer for 6 minutes.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/04/25/louisiana-shrimp-kabobs-get-in-the-spirit-for-the-new-orleans-jazz-festival/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Apalachicola Oyster Cook-Off
The Second Annual Oyster Cook-Off to benefit the Apalachicola Volunteer Fire Department will be held on Friday Jan. 13 and Saturday January 14, 2012. The Friday evening event will be a preview of the oyster-related silent auction items, along with a sampling of the Apalachicola Bay’s tasty bivalves. The actual cook-off on Saturday will start at 10 a.m.; contestants are encouraged to enter with their favorite recipe. All forms of oysters will be available to taste: raw, steamed and fried. Other food items and refreshments will be available for purchase also. The day’s activities will include live music and dancing performances. More information will be posted soon at www.oystercookoff.com
