Open-Face Lobster Sandwich
- Lobster meat, cooked and thinly sliced, 1 pound
- Anchovy, finely minced, 1
- Bread, toasted, 12 slices
- Butter, 1 ounce
- Red pimentos, cut in stripes, 1 ounce
- Caviar, 1 ounce
- Lemon wedges, 8 pieces
- Parsley, as needed
Butter the toasted bread slices. Place the pimento strips, anchovy, and the lobster meat alternately on them. Arrange the slices on a serving tray, garnish them with the caviar, lemon wedges, and parsley, and serve.
Smoked Salmon on Crackers
- Smoked salmon, thinly sliced, 4 ounces
- Reduced fat cream cheese, softened, 1¼ cup
- Ground red pepper, ½ tsp.
- Fresh dill, chopped, 1 tbsp.
- Low-fat crackers, 24 pieces
Blend the cream cheese, red pepper, and dill in a small bowl. Spread the mixture evenly over each salmon slice. Roll up the slices and place them on a plate; cover it with a plastic wrap. Place the plate in a refrigerator for at least two hours. Cut the rolls into ¾-inch pieces using a sharp knife. Place these on the crackers and serve.
Barbecue Bacon Wrapped Shrimp with Basil Stuffing
- Fresh, large shrimp, 32
- Parmesan cheese, freshly grated, 2 tsp.
- Basil leaves, coarsely chopped, 3 tbsp.
- Sliced bacon, cut in half, 16 pieces
- Garlic cloves, minced, 2
- Barbecue sauce, 1 cup
Remove the shells from the shrimp, leaving the tails intact. Cut each shrimp in a butterfly shape along its back and remove the vein. Rinse and pat dry. For the stuffing, combine the cheese, basil, and garlic and place it in the tails. Wrap each shrimp with the bacon slice, tucking in the ends. Leave the tails exposed. Preheat the oven to 400 °F and place the shrimp on a baking tray, with the tails pointing up. Bake for 15 minutes and drain the excess fat using paper towels. Dip the shrimp into the barbecue sauce and place them on the grill for 3 minutes, till the sauce caramelizes. Serve hot.
- Shucked oysters, chopped and liquor reserved, 1 quart
- Large egg, 1
- Baking powder, ½ tsp.
- Pepper, ½ tsp.
- Salt, ½ tsp.
- Pancake mix, 1 cup
- Vegetable oil, ¼ cup
Blend the egg, baking powder, pepper, salt, and pancake mix in a bowl till the mixture turns smooth. Add the chopped oysters and liquor to it. Heat the oil in a deep frypan, drop spoonfuls of batter in it with some space in between, and cook the fritters on both the sides until they turn golden brown. Serve them with a sauce of your choice on the side.
Snow Crab Stuffed Mushrooms
- Snow crab meat, ½ pound
- Large mushrooms, 8 ounces
- Aioli, ¼ cup
- Fresh chives, 1 tbsp.
- Unsalted butter, 1 tsp.
- Fresh white bread crumbs, 2 tbsp.
- Salt and pepper to taste
Preheat the oven to 400 °F. Combine the crab meat, aioli, chives, and half of the bread crumbs in a bowl. Season the mixture with salt and pepper. Clean the mushrooms and remove the stems. Fill the crab mixture into the mushroom caps. Mix the remaining bread crumbs with the butter and sprinkle it over the mushrooms. Arrange them on a baking dish and bake them until they soften and begin to release juices. Place the mushrooms on paper towels and serve.