Ingredients:

Biscuits:

• 2 cups Bisquick mix
• 1 cup shredded cheddar cheese
• ⅔ cup whole milk
• 1 tsp garlic powder
• ½ tsp Old Bay seasoning

Crab Filling:

• 8 oz lump crab meat (drained and picked over)
• ¼ cup cream cheese, softened
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp chives, finely chopped
• ½ tsp Old Bay seasoning
• Salt and pepper to taste

Lemon Butter Sauce:

• 4 tbsp unsalted butter, melted
• 1 tbsp lemon juice
• 1 tsp parsley, chopped
• ½ tsp garlic powder
• Pinch of salt

Instructions:

1. Prepare the Biscuits:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a large bowl, combine Bisquick mix, cheddar cheese, milk, garlic powder, and Old Bay seasoning. Stir until just combined to form a dough.
• Drop spoonfuls of the dough onto the prepared baking sheet, leaving room for filling later.

2. Make the Crab Filling:

• In a medium bowl, combine crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, chives, Old Bay seasoning, salt, and pepper. Mix until smooth and well incorporated.
• Spoon about 1-2 tablespoons of the crab mixture into the center of each biscuit dough mound.

3. Bake:

• Bake the biscuits in the preheated oven for 12-15 minutes or until golden brown on top.

4. Lemon Butter Sauce:

• While the biscuits are baking, melt the butter in a small saucepan or microwave. Stir in lemon juice, parsley, garlic powder, and a pinch of salt.

5. Serve:

• Remove the biscuits from the oven and brush generously with the lemon butter sauce while still hot. Serve warm, and enjoy!

These crab-stuffed cheddar bay biscuits are perfect for a cozy appetizer or a seafood-themed meal, delivering cheesy, buttery goodness with a delightful seafood twist.

The post Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce appeared first on All You Can Eat.

Ingredients

• 4 ripe avocados, halved and pitted
• 1 cup cooked crabmeat, fresh or canned
• 1/4 cup red onion, finely chopped
• 2 tablespoons cilantro, finely chopped
• 1 small jalapeño, seeded and finely chopped (optional)
• 1 tomato, chopped (optional)
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Paprika or chili powder, for garnish
• Additional lime wedges, for serving

Instructions

1. Prepare the Avocados: Carefully scoop out a bit of the flesh from each avocado half to create a larger cavity for the stuffing. Chop the scooped-out flesh and set aside. Be sure to leave a thick border of avocado flesh to maintain the structure.
2. Mix the Crab Filling: In a medium-sized mixing bowl, combine the chopped avocado flesh, crabmeat, red onion, cilantro, and jalapeño if using. Gently mix to combine these ingredients without breaking down the crab too much.
3. Add Mayo and Seasoning: Stir in mayonnaise and lime juice to the crab mixture. Season with salt and pepper according to your taste preferences.
4. Stuff the Avocados: Spoon the crab mixture into the cavities of the avocado halves. Be generous with the filling, and mound it slightly.
5. Garnish and Serve: Sprinkle each stuffed avocado with a pinch of paprika or chili powder for a touch of color and a hint of spice. Serve immediately with lime wedges on the side.

Serving Suggestions

These crab stuffed avocados are best enjoyed fresh. They make a great appetizer for summer barbecues or a luxurious addition to a brunch menu. Pair them with a crisp white wine or a light, citrusy cocktail for an even more enjoyable experience.

Tips

• Ensure that your avocados are ripe but firm. Overripe avocados may be too mushy and difficult to handle.
• If using canned crabmeat, drain it well to prevent the filling from becoming too wet.
• For an extra kick, add a dash of hot sauce to the crab mixture.

Enjoy this elegant and simple dish that’s sure to be a hit at your next gathering!

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Ingredients:

• 1 lb linguine pasta
• 1/4 cup extra-virgin olive oil
• 8 anchovy fillets, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Make the Anchovy Garlic Sauce:
   • While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
   • Add the anchovy fillets and garlic to the skillet. Cook, stirring frequently, until the anchovies dissolve into the oil and the garlic is fragrant, about 2-3 minutes.
   • If you’re using red pepper flakes for some heat, add them now and stir for another minute.
3. Combine Pasta and Sauce:
   • Add the cooked linguine to the skillet with the anchovy garlic sauce. Toss well to coat the pasta, adding a little reserved pasta water if necessary to loosen the sauce.
4. Finish the Dish:
   • Remove the skillet from the heat. Stir in the chopped parsley, lemon zest, and lemon juice. Season with salt and pepper to taste.
5. Serve:
   • Plate the linguine and garnish with a generous sprinkle of grated Parmesan cheese.
   • Serve immediately, offering a lemon wedge on the side for an extra citrusy zing.

This Linguine with Anchovy Garlic Sauce is a testament to the beauty of simple ingredients coming together to create a symphony of flavors. It’s a dish that’s both easy to prepare and sophisticated enough to serve at a dinner party. Enjoy the umami depth that anchovies bring to your table!

The post Linguine with Anchovy Garlic Sauce appeared first on All You Can Eat.

Ingredients:

For the Salmon:

• 2 salmon fillets (about 4 oz each)
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Sandwich:

• 4 slices of sourdough or your preferred bread
• 2 tablespoons unsalted butter, at room temperature
• 4 slices of cheese (Gruyère, Swiss, or Cheddar work well)
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Cook the Salmon:
   • Season the salmon fillets with salt and pepper.
   • Heat olive oil in a skillet over medium heat.
   • Cook the salmon for 3-4 minutes on each side, or until it’s cooked through and easily flakes with a fork. Set aside and let it cool slightly.
   • Once cooled, flake the salmon into large pieces with a fork.
2. Assemble the Sandwiches:
   • Butter one side of each bread slice.
   • On the unbuttered side of two bread slices, place a slice of cheese, followed by half of the salmon, a few avocado slices, and some red onion.
   • Add another slice of cheese on top and cover with the remaining bread slices, buttered side out.
3. Grill the Sandwiches:
   • Heat a non-stick skillet or griddle over medium heat.
   • Place the sandwiches in the skillet, pressing them down lightly with a spatula.
   • Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
4. Serve:
   • Remove the sandwiches from the skillet and let them sit for a minute.
   • Cut in half, garnish with fresh dill or parsley if desired, and serve warm.

This Salmon Grilled Cheese Sandwich is a delightful combination of flavors and textures – crispy bread, creamy melted cheese, and tender, flaky salmon, complemented by the freshness of avocado and onion. It’s a must-try for all sandwich lovers out there!

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Ingredients:

• 4 catfish fillets (about 6 ounces each)
• 1 cup milk
• 2 tablespoons hot sauce (adjust to taste)
• 1 cup all-purpose flour
• 2 tablespoons lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (optional for a smoky flavor)
• Salt to taste
• Vegetable oil for frying
• Lemon wedges and fresh parsley for serving

Instructions:

1. In a shallow bowl, whisk together the milk and hot sauce. Place the catfish fillets in the milk mixture and let them soak for about 10-15 minutes. This will help the flour coating stick to the fish and infuse it with a spicy flavor.
2. In a separate shallow dish, combine the flour, lemon pepper seasoning, garlic powder, onion powder, paprika, and a pinch of salt. Mix well.
3. Remove the catfish fillets from the milk mixture, allowing the excess to drip off.
4. Heat the oil in a large skillet or deep fryer to 350°F (175°C). You’ll want to have enough oil to submerge the fillets completely or at least half an inch deep for pan-frying.
5. Dredge each milk-soaked fillet in the seasoned flour mixture, ensuring it’s completely coated. Shake off any excess flour.
6. Carefully place the coated fillets in the hot oil. Fry the catfish for about 4-6 minutes on each side or until golden brown and the fish flakes easily with a fork. The cooking time may vary based on the thickness of the fillets.
7. Once cooked, remove the catfish from the oil and let it drain on a wire rack or paper towels to remove excess oil.
8. Serve the hot fried catfish on a plate with lemon wedges and a sprinkling of fresh parsley. The lemon will add a fresh zing that complements the pepper seasoning.
9. Optionally, you can prepare a dipping sauce by mixing extra hot sauce and a squeeze of lemon juice to drizzle over the fish or dip on the side.

This lemon pepper hot dipped catfish recipe brings together the tanginess of lemon and the fiery kick of pepper for a delicious meal. Serve with a side of coleslaw, fries, or a fresh salad for a complete dining experience. Enjoy!

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Ingredients:

• 8 oz linguine or spaghetti
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, cleaned
• 1/2 pound clams, cleaned
• 1/2 pound andouille sausage, sliced into 1/4-inch rounds
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup white wine (or chicken/seafood broth)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon Old Bay seasoning (or to taste)
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 2 green onions, sliced (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Cook the Pasta:
   • In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. Prepare the Seafood and Sausage:
   • In a large skillet or pot, heat the olive oil over medium heat. Add the andouille sausage rounds and cook until they’re slightly browned on both sides. Remove and set aside.
   • In the same skillet, add the shrimp and sprinkle with half of the Old Bay seasoning. Cook until they turn pink, then remove and set aside with the sausage.
3. Cook the Aromatics:
   • Add butter to the skillet and let it melt. Toss in the onions and garlic, sautéing until the onions become translucent.
   • Add the cherry tomatoes and cook for another 2 minutes until they start to soften.
4. Build the Sauce:
   • Pour the white wine (or broth) into the skillet to deglaze, scraping any brown bits from the bottom. Allow the wine to simmer and reduce by half.
   • Sprinkle in the remaining Old Bay seasoning, cayenne pepper (if using), salt, and pepper.
5. Cook the Shellfish:
   • Add the mussels and clams to the skillet, cover, and let them steam. Cook until the mussels and clams open up, about 5-7 minutes. Discard any that do not open.
6. Combine Everything:
   • Return the cooked shrimp and sausage to the skillet, stirring to mix with the mussels and clams.
   • Add the cooked pasta to the skillet, gently tossing everything together. If the sauce is too thick or the pasta too dry, add a bit of the reserved pasta water to achieve your desired consistency.
7. Serve:
   • Plate the seafood boil pasta in bowls, garnishing with fresh parsley and sliced green onions.
   • Serve with lemon wedges on the side.

Enjoy your coastal culinary journey with the Seafood Boil Pasta!

The post Seafood Boil Pasta appeared first on All You Can Eat.

Ingredients:

• 1 package of wonton wrappers
• Vegetable oil for frying
• 8 ounces of cream cheese, softened
• 1 cup of imitation crab meat, chopped
• 1/4 cup of chopped green onions
• 1/4 cup of finely diced red bell pepper
• 1/4 cup of finely diced water chestnuts
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of sesame oil
• 1 cup of shredded mozzarella cheese
• 1/4 cup of sweet chili sauce for drizzling
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the wonton wrappers into triangles to resemble tortilla chips. You can stack a few wrappers together and cut them at once for efficiency.
3. In a large skillet, heat vegetable oil over medium heat. Fry the wonton triangles in batches until they turn golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.
4. In a mixing bowl, combine the softened cream cheese, chopped imitation crab meat, chopped green onions, diced red bell pepper, diced water chestnuts, minced garlic, soy sauce, Worcestershire sauce, and sesame oil. Stir until all the ingredients are well combined.
5. Spread a layer of the fried wonton chips on an oven-safe platter or baking dish.
6. Spoon the cream cheese mixture over the wonton chips, spreading it out evenly.
7. Sprinkle the shredded mozzarella cheese over the cream cheese mixture.
8. Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.
9. Remove the nachos from the oven and let them cool slightly.
10. Garnish with sesame seeds and sliced green onions.
11. Serve the Krab Rangoon Nachos with sweet chili sauce for dipping.

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Ingredients:

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Mango Salsa:

• 1 mango, peeled and diced
• 1 small red onion, diced
• 1 small jalapeño pepper, seeded and diced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

For the Tacos:

• 8-10 small corn tortillas
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco cheese
• Lime wedges for serving

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, mix together olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Add the shrimp and toss to coat.
3. Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through.
4. To make the mango salsa, combine the diced mango, red onion, jalapeño pepper, cilantro, lime juice, salt, and pepper in a bowl. Stir to combine.
5. Warm the corn tortillas on the grill for about 30 seconds per side.
6. To assemble the tacos, place a few shrimp on each tortilla, top with mango salsa, sliced avocado, and crumbled queso fresco cheese. Serve with lime wedges on the side. Enjoy!

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Ingredients:

1. 8 oz cream cheese, softened
2. 1/2 cup lump crab meat (can use imitation crab if desired)
3. 2 green onions, finely chopped
4. 1 garlic clove, minced
5. 1 tsp Worcestershire sauce
6. 1 tsp soy sauce
7. 1/2 tsp sugar
8. Salt and pepper to taste
9. 10-12 egg roll wrappers
10. 1 egg, beaten (for sealing the wrappers)
11. Oil for frying

Instructions:

1. Prepare the Filling:
   • In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, minced garlic, Worcestershire sauce, soy sauce, and sugar. Mix until well combined.
   • Season with salt and pepper to taste, and mix again.
2. Fill and Roll:
   • Lay out an egg roll wrapper with one corner pointing towards you.
   • Place about 2 tablespoons of the crab mixture in the center of the wrapper.
   • Fold the bottom corner over the filling, then fold in the two side corners.
   • Brush the final corner with the beaten egg, and roll up the egg roll tightly, sealing the end.
3. Fry the Egg Rolls:
   • Heat the oil in a deep fryer or large pot to 375°F (190°C).
   • Carefully add the egg rolls, a few at a time, and fry until they’re golden brown and crispy, about 2-3 minutes per side.
   • Remove the egg rolls using a slotted spoon and drain on paper towels.
4. Serve:
   • Serve the Crab Rangoon Egg Rolls hot with sweet and sour sauce or any dip of your choice.

Tip: If you prefer to bake the egg rolls, you can brush them with oil and bake in a preheated oven at 425°F (220°C) for about 15 minutes or until they’re golden and crispy.

Enjoy this innovative twist on a favorite appetizer, and watch them disappear from the plate in no time!

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Ingredients:

For the Protein:

• 1/2 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 lb steak, thinly sliced (such as sirloin or ribeye)
• 1/2 lb shrimp, peeled and deveined
• 2-3 tablespoons Cajun seasoning (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Pasta:

• 8 ounces penne pasta (or any pasta of your choice)
• Water for boiling
• Salt for the pasta water

For the Sauce:

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season and Cook the Protein:
   • Season the chicken, steak, and shrimp with Cajun seasoning, salt, and pepper.
   • Heat olive oil in a large skillet over medium-high heat. Sauté the chicken and steak until cooked through and browned. Remove and set aside.
   • In the same skillet, cook the shrimp until pink and opaque. Set aside with the chicken and steak.
2. Cook the Pasta:
   • Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
3. Prepare the Sauce:
   • In the same skillet, melt butter over medium heat. Sauté the onion and bell pepper until softened.
   • Add garlic and cook for another minute.
   • Pour in the heavy cream, and bring to a simmer.
   • Add the Parmesan cheese, smoked paprika, oregano, and thyme. Stir until the cheese melts and the sauce thickens. Season with salt and pepper.
4. Combine Everything:
   • Add the cooked pasta, chicken, steak, and shrimp to the sauce. Toss to combine and heat through.
5. Serve:
   • Serve the Cajun Shrimp, Chicken, and Steak Pasta hot, garnished with chopped parsley.

Enjoy this rich and spicy dish, perfect for a hearty meal that combines the best of seafood, poultry, and meat with the bold flavors of Cajun cuisine.

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