Jumbo Lump Crab Cakes:
Pan Sauté: Add just a little oil and/or butter; or a combination of both to a frying pan on medium heat. Cook on the first side 6 to 8 minutes and turn over and cook for an additional 6 minutes or until golden brown and reaching an internal temperature of 165 degrees.
Baking: Preheat oven to 400 degrees and spray a cookie sheet with non-stick spray. Brush with either mayonnaise or butter and bake for approximately 25 minutes or until golden brown and reaching an internal temperature of 165 degrees.
Snow Crab Legs:
Thaw the crab legs thoroughly. Place them in the refrigerator overnight.
Fill your largest pot with cold water. It should be 2/3 full.
Add approximately 1 tsp. (6g) of salt to the water.
Turn the burner up to high heat. Allow the water to boil.
Boil the legs for between 4 and 5 minutes.
Split each crab leg lengthwise with kitchen shears. Serve with Butter.
Shell On Shrimp:
Thaw in refrigerator.
Steam, boil, or saute for 2-4 minutes or until pinkish/red in color.
Drain quickly. Do not over cook. Never re-freeze shrimp.
Yellow Fin Tuna Fillets:
Brush the fish with olive oil, and sprinkle with salt and pepper.
Grill each side for only 2 to 2 1/2 minutes.
The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
Stuffed Tilapia Fillets:
Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork.