|credit: Meg Maiden
When in Maine, shellfish is a must from bright red lobsters to steamers to sautéed scallops, Maines seafood selections are truly delectable.
CRAB CAKES from the Mary Day
2 T butter
1 slice bread, cubed
½ cup cream
8 oz crabmeat
1 T lemon juice
2 T fresh parsley, minced
1 tsp Worcestershire sauce
Sauté butter and scallions for a few minutes; add bread and sauté a few minutes more. Add the rest of the ingredients to the scallion sauté. Chill well. Form into small cakes, roll in breadcrumbs (or not!) and fry in oil. Makes about 2 dozen.
SCALLOP AND SHRIMP KABOBS WITH TRI-COLORED COUSCOUS from the American Eagle
Native sea scallops are the stars of the show in this colorful seafood favorite. The chef aboard American Eagle makes his own gingery soy sauce, but you could use store-bought if you are short on time. Serves 4.
12 large sea scallops
12 large shrimp
¼ cup soy ginger sauce (see recipe below)
8 chunks green pepper
8 chunks red pepper
8 chunks red onion
4 bamboo skewers, soaked overnight in water
1 package tri-colored couscous
Lemon sliced and minced parsley, for garnish
Preheat the oven to 425 degrees. Toss the scallops and shrimp with the soy ginger sauce and marinate for about 10 minutes. Place 3 scallops, 3 shrimp and 2 chunks of each vegetable on each skewer, alternating the shellfish and the vegetables. Place on a lightly greased baking sheet or roasting pan and bake at 425 degrees for 15-18 minutes, until the vegetables are tender and the shellfish is just cooked through. While kabobs are baking, prepare the couscous according to package instructions. Spread the prepared couscous onto a platter. Arrange the kabobs over the couscous. Garnish with minced parsley and slices of fresh lemon.
Soy Ginger Sauce makes two cups
½ cup soy sauce
½ cup sesame oil
½ cup rice vinegar
¼ cup honey
1 thumb-sized chunk fresh ginger, peeled and chopped or more to taste
6 cloves garlic, peeled
Combine all ingredients in a blender and blend until smooth. Strain through a mesh strainer. Will keep, refrigerated, indefinitely.
WOODENBOAT SAIL-IN STEAMED MUSSELS
2 lbs. fresh mussels
¼ cups chopped onions
2 cloves garlic, finely chopped
¼ cups celery or green pepper
2 tablespoons olive oil
¼ cups white wine or beer
bay leaf (optional)
To Prepare Mussels:
Remove beard and discard. Rinse mussels in cold water, discard broken or open mussels.
Sauté onion, garlic, celery/green pepper, in oil in a large saucepan over medium heat for 30 seconds.
Add mussels, wine, and cook for about 4 minutes (until mussels open). Shake pot occasionally while cooking.
Serve in soup plates, garnished with lemon peel/parsley, broth and crusty bread for dipping.
Serves 4 - 6 as an appetizer, 2 - 3 as the main course.
BBQ SHRIMP from the Victory Chimes
1 stick of butter
½ cup cooking oil
6 cloves garlic
1 Tbs. Oregano
¼ cup lemon juice
3 crushed bay leaves
Salt and pepper to taste
2 Tbs. Cayenne pepper
3 lb. large shrimp - cleaned
Mix and melt all ingredients, except shrimp. Layer shrimp in pan. Pour sauce over shrimp. Bake at 375 degrees uncovered for 20 minutes.
For more recipes from the galleys of the Maine Windjammer Association click here.