Grand Shellfish Sampler

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

An assortment of popular shellfish prepared in a variety of ways makes a great sampler. Zesty sauces tie it all together.

Ingredients

Mini Crab Cakes:
1 lb. jumbo lump crab meat, picked over
3⁄4 cup plus 11⁄2 cups bread crumbs
1⁄3 cup mayonnaise
1⁄4 cup chopped parsley
2 tbsp. Dijon mustard
1 egg, beaten
2 tsp. seafood seasoning
Vegetable oil, for sautéeing

Panko-Crusted Clams:
1 dozen littleneck clams
3 tbsp. melted butter
2 garlic cloves, minced
1 cup panko
1 tbsp. minced parsley

Sesame Scallops:
1 lb. sea scallops
2 tbsp. soy sauce
Egg wash
1 cup black sesame seeds
Vegetable oil, for sautéeing

Grilled Shrimp:
1 lb. whole shrimp
Olive oil
Salt and coarse ground pepper

Lemon wedges
Parsley sprigs
Mustard-mayonnaise sauce
Ponzu dipping sauce
 

Steps

1. For crab cakes: Lightly combine crabmeat, 3⁄4 cup bread crumbs, mayonnaise, parsley, mustard, egg, and seasoning in bowl. Cover and chill until firm.

2. Spread remaining 11⁄2 cups bread crumbs on baking sheet. Form rounded teaspoons of crab mixture into 1-in. rounds; flatten slightly and coat with bread crumbs. Transfer to another sheet pan and chill.

3. Heat 1⁄4 in. oil in large sauté pan. Add crab cakes in batches and fry until brown on both sides, adding more oil if needed. Keep warm in 200°F oven.

4. For clams: Steam clams until shells open; separate shells, leaving clams on bottom shell.

5. Sauté garlic in melted butter until soft. Stir in panko and minced parsley; sprinkle over each clam in the shell. Run under broiler until crumb topping turns golden.

6. For scallops: Rinse scallops and pat dry. Brush with soy sauce and egg wash; coat with sesame seeds.

7. Heat 1⁄2 in. oil in sauté pan. Add scallops in batches and sauté 2 min. per side, or until cooked through. Keep warm.

8. For shrimp: Clean shrimp, leaving heads and tails intact. Brush with olive oil and sprinkle with salt and pepper. Grill 2-3 min., or until cooked through.

9. For service: Arrange shellfish on tiered serving tray. Garnish with lemon and parsley; accompany with mustard-mayonnaise and ponzu sauces.
 

More From FoodService Director

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

Industry News & Opinion
CP building

Central Point School District in Central Point, Ore., is sprucing up its lunch program by adding more locally produced foods and scratch-made dishes, KDRV reports.

A nutritionist and chef from the Oregon Dairy and Nutrition Council trained school staff on 15 new recipes with the goal of upgrading the school lunch menu.

The ongoing project has been successfully implemented in other Oregon school districts over the last eight years. The trainings focus on Oregon State University Extension Food Hero recipes that meet USDA nutrition standards and incorporate locally sourced...

Industry News & Opinion

Carson City School District in Carson City, Nev., hosted its Breakfast with a Hero event this week, Carson Now reports.

Held at an elementary school, the event invited local law enforcement to serve breakfast and eat with students. Officials say the event was intended to help students connect and engage with local officers in a casual setting.

Read the full story via carsonnow.org .

Photo by Dan Davis at Carson City School District

FSD Resources