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.
Lump Crab Cake
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.
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
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