Enjoy Some of Our Favorite Recipes
(Printable Version)

Diane's Sautéed
Soft-shell Crabs

2 Dozen Soft-shell Crabs (Hotels or Primes)
2 Sticks Butter
4 Tablespoon Minced Garlic
1/2 Cup Sherry

Drain thawed soft-shell on paper towels Start with 1/2 stick butter, melted in frying pan. Add 1 Tablespoon garlic and about 6 crabs. Sauté' on medium high, a couple of minutes on each side. Add 1/4 Cup wine toward the end and cook another minute. Add more butter, garlic if desired and keep cooking more crabs. Add wine toward end.

Dave's Fried Soft-shells

1 Dozen Softcrabs (Jumbos or Whales)
1 Cup Flour
1 Cup White Cornmeal

Drain thawed soft-shells on paper towel. Mix flour and cornmeal together with salt and pepper. Dredge crabs in flour mixture. May fry in open pan of cooking oil or deep fat fryer. Cook about 4-5 minutes or until golden brown. Salt and pepper to taste.

Thawing Instructions:
Tomorrow (24 hrs) - Place in a container and in the refrigerator for a slow thaw.

Today (2-4 hrs) - Wrap in paper towels and place on counter top at room temperature until ready.

Right Now (1 hr or less)
- Submerge in warm water for a rapid thaw.

We recommend using the refrigerator to slowly defrost them, but any method will work.


3/4 cup white vinegar
1-1/2 teaspoons salt
1/2 cup water
2 tablespoons Old Bay seafood seasoning
5 pounds shrimp
Cocktail sauce ( recipe below)
Place first four ingredients into a pot which will also be large enough to hold the shrimp. Bring to boil. Stir in half the shrimp (shells on), cook stirring constantly, just until all the shrimp have turned pink (about 5 minutes). Remove quickly with slotted spoon to platter. Repeat with remaining shrimp. Serve with cocktail sauce. Eat hot or cold or any temperature in between.



Sautéed Crabcakes

3 Tablespoons butter
Sherry (Diane uses Harvey's Bristol Cream)
6 crabcakes from Goldsmith Seafood, thawed

Melt butter in a skillet.  Add the Goldsmith Seafood Crabcakes and cook for approximately 3 minutes per side or until golden brown on both sides and add a splash of Sherry at the end. Enjoy!


1 cup ketchup
1cup chili sauce
2 teaspoons lemon juice
2 teaspoons horseradish, to taste
Combine all ingredients.
Serve with shrimp.

1 lb. shrimp (shelled and deveined)
1 egg
1/4 cup milk
1 cup pancake mix (may substitute bisquick or flour)
Beat egg and milk in small bowl. Dip shrimp in egg, then dredge in pancake mix. Heat oil to 350 degrees. Fry until brown .


Hot Crab Dip (Diane's Favorite dip at Christmas)

Thaw one pound of Jumbo Lump or Backfin Crabmeat in the refrigerator. Melt one pound of Velveeta and one stick of butter in a frying pan over low heat. Add the crabmeat, stirring until thoroughly heated. Add Tabasco sauce and Worcestershire sauce to taste. Serve with crackers of your choice.


She Crab Soup

1 can cream of celery soup
2 C heavy cream
½ stick butter
¼ teaspoon garlic salt
¼ teaspoon pepper
½ teaspoon Worcestershire sauce
½ teaspoon old bay
1 pound crabmeat
1 teaspoon of red caviar
¼ cup sherry

Just heat, do not boil. May double for 1 lb. Of crabmeat.


Thawing instructions for Crabmeat

Thaw overnight in your refrigerator. (Do not thaw on the countertop as it will make the crabmeat watery)


Bacon Wrapped Scallops with Pesto and Pasta

8 Oz. Uncooked Fettuccini pasta
5 Tablespoons olive oil
1/4 cup onion, chopped
salt and pepper to taste
3 teaspoons grated parmesan
2 Tablespoons pesto
2 cloves garlic, chopped
1/4 cup green bell pepper
3 teaspoons dry white wine
3 teaspoons lemon juice
8 oz Bacon Wrapped Scallop Medallions

Cook pasta in a large pot of boiling water and drain. Stir in pesto sauce and 2 tablespoon of olive oil. Meanwhile in a large skillet sauté onion and garlic in 3 tablespoons olive oil until soft. Add green pepper. Cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste. Add scallops and simmer for 2 to 3 minutes. Toss the pesto pasta and scallop sauce together. Sprinkle with grated parmesan cheese. Serves 2 to 3.