Tomatoe & Basil Shrimp Salad
Bring 3 quarts of water to a boil. Add salt and 1lb of Boston Pride Ready to Cook Peeled Shrimp. Cook for 3-5 minutes, drain, then let cool.
Toss the tomatoes, green pepper, basil, cheese and olive oil with the cooked shrimp. Add mesclun greens and serve on top of toasted garlic baguette slices.
1 package Boston Pride Ready to Cook Peeled Shrimp (1lb)
4 fresh tomatoes (peeled, seeded and chopped)
3 tbsp grated Romano cheese
1/3 cup fresh basil (chopped)
1 green bell pepper
¼ cup olive oil
Salt and fresh cracked pepper (to taste)
1 large garlic baguette
4 oz mesclun greens
Lump Crab Cake
1 lb Boston Pride Lump crabmeat
1 large egg
2-1/2 tablespoons mayonnaise
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery
2 tablespoons finely chopped parsley
1/2 cup panko
Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the Boston Pride lump crabmeat and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.