Crab Spread Needed at Any Holiday Gathering

Holiday Seafood Spread

Appetizers can get any party started and are the perfect match for great news year’s eve cocktails. Instead of the typical chips and dip or miniature meatballs, how about trying something new – I mean you are celebrating a New Year right? Adding seafood to your appetizer menu is easy with any of these recipes.

 

Crab Spread

Ingredients: 2 (8-ounce) packages cream cheese, 1/2 pound crab meat, 1 teaspoon lemon juice, and 1 tablespoon chopped dill

-Preheat oven to 350 degrees Fahrenheit

-Mix all ingredients in bowl

-Move all ingredients from bowl to 9-inch pie baking dish

-Bake 25-25 minutes

-Serve with crackers, bread or pita

For a Quick & Easy Holiday App Recipe

Seafood dinner is a holiday season tradition spanning the ages, and one of the best appetizers you can bring to a party is anything to do with crab. A quick and easy recipe that will make all partygoers happy is crab dip.

Crab Dip

Ingredients: 1lbs crab meat, 2C shredded pepper jack cheese, ¾C mayo, 3tbsp Worcestershire sauce, 1tspn hot sauce, 1 skinny baguette

-Preheat oven to 325 degrees

-Slice baguette into 1/8-inch-thick slices

-Chop crab meat fine

-Toss crab meat with mayo, cheese, Worcestershire sauce and hot sauce

-Add to oven casserole dish

-Bake in preheated over 30-40 mins

-Add salt and pepper to taste

-Serve on platter with baguette slices. Enjoy.

The Perfect Addition to Any New Years Celebration

Baked Lobster Tail Recipe Lobster and crab are the perfect alternative to a traditional dinner and will have guests raving about you!

Baked Lobster Tails

Purchased frozen, let the tails defrost overnight in the refrigerator. When they are ready to cook, first preheat the oven to 350 degrees Fahrenheit. You will need about one tail for every guest. Then, insert the point of a pair of kitchen shears in between the lobster shell and the meat, cutting the shell right down the middle. Make sure you leave the tail fin together!

Do not remove the shell, simply run your finger in between the shell and the meat for better separation. Then, lift the tail through the slit you cut so it rests on top of the hard shell. Place each lobster tail on a baking sheet and brush them with melted butter. When the over is ready, bake the lobster for only 15 minutes. Overcooked lobster will be tough, while perfectly baked lobster will be juicy, full of flavor and ready to eat.

Seafood Dishes of the Feast of Seven

As many of us know, the feast of seven fishes is a holiday custom spanning the ages. Dating its origin to southern Italian tradition, the feast traditionally served on Christmas Eve typically features seven varying fish dishes, but has since expanded to include up to 13. But there are a few favorite crowd pleasers that are sure to be a hit at Christmas Eve dinner.  

Insalata di mare

Ingredients: 1lbs of mussels, ½ lbs squid, ½ lbs scallops, ½ lbs prawns, 1 onion 1 red pepper, 6tbspns olive oil, tbsp. drained capers and 1 clove of crushed garlic.  

-Cook mussels in saucepan until shells open. Discard unopened ones. Set aside.

-Cook squid in water, 5 mins until tender. Set aside and save water.

-Cook scallops in same water 3-4 minutes. Set aside and allow cooling.

-Combine all, add sliced peppers, diced onion, garlic, capers, olive oil and season with salt and pepper. Serve.

Stuffed Calamari

Ingredients: 12 squid tubes, 1 red pepper, 2 stalks of celery (chopped), 10 cloves minced garlic, ½ lbs chopped shrimp meat, ½ lbs chopped crabmeat, 32oz tomato sauce, 1lbs linguine and 1tsp oregano, basil, garlic salt, crushed bay leaves and black pepper.

-Preheat oven to 330 degrees

-Mix chopped red pepper, celery, onions, and garlic to shrimp and crab. Stuff in squid tubes and place in baking dish.

-Heat oil in in skillet and saute celery, onion, and garlic before adding tomato sauce, oregano, garlic salt, and pepper. Let simmer 10-15 minutes and bake over squid tubes for 20 minutes.

-Serve over linguine.

Baked Stuffed Lobster

Ingredients: 4lbs lobster, 8oz lobster meat, 2/3c drawn butter and 4c bread crumbs.

-Prepare lobster for broiling and preheat oven to 400 degrees.

-Combine crumbs and butter, place half the mixture in lobster, along with lobster meat

-Cover exposed meat in remaining mixture

-Back 30-40 mins. Serve.

Tips for Marinating Salmon

Salmon has become one of the world’s favorite fish. Apart from being a culinary delight and among the tastiest fish to eat, it also has numerous health benefits. It can be cooked in a variety of ways, from poaching, to grilling, to searing, to baking, and makes a very versatile meal.

Marinating salmon is a wonderful and easy way to give your salmon more flavor and there are just a few simple steps to marinating your salmon to perfection.

Make Sure Salmon is Fresh

Raw salmon should be pink and firm and have a sheen. If there is discoloration or any gaps between the fibers, throw it away. It is not fresh.

Choose Your Marinade

Here you can be creative, especially if you are familiar with herbs and spices. But a few suggestions are Italian dressing, a raspberry vinaigrette dressing, or a rice vinegar dressing.

Marinate

Pour your chosen marinade over the salmon in a baking dish, using  3 tablespoons of dressing for every pound of salmon. Turn the fish over several times to make sure it is completely covered.

Refrigerate

Cover the baking dish with some foil and put it in the refrigerator for between a half hour to an hour, but not longer than that.

Cook

Remove the salmon from the fridge and discard the remaining marinade. Now you are ready to cook using whatever method you choose. Salmon does not require a long cooking time so keep your eye on it. It should be moist and flaky when it’s done.

Salmon is one of the best fish, both for your tastebuds and for your health. Eating salmon regularly gives you a great source of protein and essential fatty acids. Learning different ways of cooking salmon also lets you make every time you cook it a new adventure.

Fall in New England Quintessence

Fall in New England is an amazing time, especially in Kennebunkport, Maine. This charming and historic town on the Atlantic coast not only offers visitors the quintessential colorful fall experience, but also some of the best fall activities and events in the region.
A popular vacation destination for nearly 150 years, Kennebunkport always has something to do in store. September 19th, for starters, is the Annual Kennebunk Art Walk. The Art Walk in Kennebunk is Free and effectively a block party of Art Open Houses. It encourages visitors to walk the Main Street of Kennebunk and visit the 10 art galleries throughout our magnificent downtown. It features traditional art, oils and photography. There is also jewelry, pottery, sculpture and books.
Starting October 4th until October 10th is the second annual fall restaurant week, With over 20 participating restaurants this year, you get a great deal on a three course meal. What’s more is this goes to a great cause, as the York County Coast Star is raising money and canned goods for the Church Community Food Pantry of the Kennebunks.
Coming up the ensuing weekend on October 11, there’s the annual Kennebunk Harvest Fest. The day kicks off with a pancake breakfast as the farmer’s market sets up shop for all day shoppers, as are craft fairs throughout. Live bands are going to set up early and pack it in late. Other events throughout the day include the Annual Duffy’s 5K race, pumpkin decorating, a costume parade and a scarecrow scavenger hunt.
Kennebunkport, though an incredible sailing destination in the warmer summer months, offers year round fun for the entire family. With a gamut of fall activity, against a backdrop of some of the most colorful fall foliage you could ever imagine, visiting this port town on the Atlantic coast is a must on any fall to-do list.

Autumn Maine Lobster with Butternut Spaghetti

We have about a month of summer left and then it’s “goodbye summer; hello school” time. Everything is a mindset and while some kids say they dread going back to school, most children are excited for it. It depends on the buildup. It’s your job as a parent to make it sound interesting, cool, and most of all, entertaining.

A great way to set the tone for autumn is with an elegant, back-to-school dinner. Fortunately, at Cape Porpoise, we know seasonal, and we know elegant. Use one of our favorite recipe ideas below for the perfect autumn lobster meal.

What You’ll Need

Fresh Maine Lobster

1 ½ pound Maine Lobster – 4 count. Purchase Here.

Butternut Spaghetti

1-1/2 cups semolina flour
2 Tablespoons olive oil
1 butternut squash (2 lb. squash will yield 1 lb. of usable flesh)
3/4 teaspoon salt, divided

Vanilla-Butternut Beurre Blanc
4 tablespoons unsalted butter
2 tablespoons white vinegar
1 small bay leaf
½ cup heavy cream
1 tablespoon olive oil
1 small Spanish onion
½ cup white wine
½ vanilla bean (or ¼ teaspoon pure vanilla extract)

Presentation

4 Medium Carrots
1 Tsp. Olive Oil
Salt & Pepper (as desired)
1 small bunch fresh chives

Lobster Cooking Directions

Boil two inches of water in a 9 quart pot, using a lid. Once boiling, add the lobster and put the lid back on. Once covered, cook for 12 minutes, and remove from the pot to cool. Once cool, remove the meat from the tail and claws. Cut off the tail to use as garnishing with carrots and chives.

Use a small pan to place the meat and tails evenly in one layer. Use the cooking liquid from the lobsters to the pan and cover it with foil.

For the Spaghetti

Remove the seeds from the butternut squash and cut into one inch pieces. Cover with cool water and add the salt. Cover the pan and cook over a medium heat for about 20 minutes. Strain the liquid and put the squash in a blender or a food processor. Measure out ½ cup of the mixture, saving the rest for sauce. Use flour on a sanitary cooking surface and add ½ tsp salt, olive oil and the squash. Mix it by hand, sometimes-adding flour to create soft dough. Roll this dough and place into a pasta machine to create the pasta.

Can I Store Uncooked Lobster?

Here is a question that many people ask.  Can you freeze both cooked lobster and uncooked lobster to enjoy at a later date?  The short answer to this question is no, you cannot freeze uncooked lobster.  Here is why.

When you freeze and thaw uncooked lobster, the meat sticks to the inside of the shell and it is almost impossible to get out.  When you cook a lobster first and thaw at a later date the lobster meat does not stick to the inside of the shell.  It actually tastes very fresh and still remains juicy when you do sit down to enjoy it.

When an uncooked lobster is frozen, the meat actually expands and is tightly compressed within the shell walls.  When you thaw the uncooked lobster the meat then tears and shreds as the meat shrinks and disconnects from the wall that it was once connected.

According to the University of Maine Department of Food Science & Human Nutrition and the Lobster Institute, properly prepared lobster will stay fresh for a 9 to 12 month period.  That is if you can exercise self control and stare at your lobster in the freezer for that long without eating it.

There is no need to learn the hard lesson on freezing uncooked lobster.  The next time that you buy your lobster at Cape Porpoise, and we hope that’s soon, be sure to cook your lobster first and then store.  Or you can eat it all at once, either way works for us!
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Kennebunkport Festival

Lobster Tails Cape Porpoise
Cape Porpoise Lobster Co. is situated in the middle of the beautiful and bustling fishing port of Kennebunkport, Maine at Cape Porpoise Pier. Located along the coast of the Atlantic Ocean, Kennebunkport boasts beautiful scenery, a friendly atmosphere, and a wealth of culture.
 
One of the best ways to enjoy all that Maine has to offer is by attending the Kennebunkport Festival this June 3rd through June 8th. Guests of the festival will experience the luxurious side of Maine through fine dining, wine & beer tasting, local arts & crafts shows, and fantastic musicians. This year’s celebration marks the 10th year for the festival.
 
The Art of Dining is one delightful experience not to be missed. Held in the most exquisite designer homes of Maine, local famed chefs prepare a savory feast for all guests to enjoy. Up and coming restaurateurs, Chad Conley and Greg Mitchell of Gather Restaurant and the anticipated Palace Diner in Biddeford, Maine, will be among the talent this year; alongside Blue Elephant Events and Catering founder, Fausto Pifferrer.
 
The Brews & Tunes event features the soulful sounds of Spencer Albee and other local musicians. Albee’s music can be enjoyed outdoors on the Green at the Captain Lord Mansion.
 
The Cellardoor Winery will be sponsoring the Grand Tapas Party, which will be featuring the food and wines from eight countries. With the caliber of talent and entertainment available at the festival; food, wine, and art enthusiasts, will be planning for the Kennebunkport festival well ahead of time. Visitors will get the opportunity to enjoy the best that Maine has to offer; from the fabulous Kennebunkport festival events, to the breathtaking scenery of Maine in the springtime.
 
Visitors who are searching for a place to stay during the festival can check out The Fontenay Terrace Inn. It offers a quaint and cozy escape and is just a stone’s throw away from ocean views and the Kennebunkport festival events.
 
For those who want to start their summer season off while enjoying the natural beauty of Maine, fine food and wine, and warm Maine hospitality; make your reservations now.
 
 
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Why Is Lobster Red?

red lobsterIt’s a simple question, and those who have never cooked their own lobster might even be surprised to learn that the delicious, bright red lobster served in restaurants didn’t start out that way. Even though there is some variety in color due to genetics and diet, most live lobsters start out a brownish color,”even though their shells contain astaxanthin, a carotenoid from the same family of organic pigments that includes beta-carotene, the source of carrots’ bright hue,”  says Shaunacy Ferro of Popular Science. Other shellfish, like crabs and shrimp, also contain this substance.

 

Free astaxanthin is red, but when it bonds to proteins in a lobster’s shell it changes color and can become blue or yellow. When you look at a live lobster, you are actually seeing light as it is reflected through layers of bonded and free astaxanthin and that is why they typically appear brown.

 

Michael Tlusty, the director of research at Boston’s New England Aquarium says, “What happens when you cook it, you denature the protein through the heat, and it releases the pigment.”  Ferro goes on to say, “The resulting free astaxanthin makes the shell red all the way through. The same process applies to crabs and shrimp.”

 

Diet can vary the color of live lobster.  When they don’t eat things that contain astaxanthin, like shrimp and seaweed, they are much lighter in color. In addition, genetic differences in lobsters can make some look blue. However, their tantalizing red color makes you think of red symbols, like the Valentine’s Day heart, which makes them the perfect way to dine with your loved one.

 

There is a synthetic form of astaxanthin that is used in farm-raised seafood to help the color, but nothing can replace the real thing. In addition to providing the signature color, astaxanthin is also an antioxidant, very healthy in a human diet. It is said to have anti-cancer properties and can reduce inflammation in the body

 

So, the next time someone serves you a shiny red lobster, you may want to think about the process it goes through to come to you looking that way. To witness the process for yourself, order fresh live Maine lobster from Cape Porpoise Lobster Co. today.

 

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