October is National Seafood Month, so head down to your local supermarket and take the time to learn about your seafood and where it comes from. This year, National Seafood Month is focusing on sustainable seafood and curbing the overfishing that happens at some U.S. fisheries. If you by fish from a fishery that is managed by a U.S. fishery management plan, you know that your fish, shellfish, and shrimp are coming from a place that is harvesting seafood while also ensuring the protection of the environment for future generations. They also support careful fishing and harvesting techniques that minimize the impact of harvesting on other flora and fauna that can sometimes be unintentionally disturbed. With that in mind, take this month to educate yourself on where your food comes from, and try out these simple seafood recipes that are easy enough for anyone to try at home!
- 1 sheet of puff pastry dough, thawed
- 6 oz. light cream cheese
- 12 oz. canned crab meat, drained
- 2 green onions or scallions, chopped
- 2 tsp. lemon juice
- 1/4 tsp garlic powder
- Salt and pepper
- 1 egg
- Preheat oven to 400 degrees Fahrenheit, and line a cookie sheet with parchment paper.
- Crack the egg into a bowl and beat it with a whisk to make an egg wash.
- Roll out the puff pastry sheet and cut it into equal squares.
- Mix crab, cream cheese, lemon juice, salt, pepper, garlic powder, and 1/2 of a green onion in a large bowl.
- Spoon about 2 tablespoons of the mix into each puff pastry square, then fold the dough around it.
- Brush the egg wash onto each pastry, then place each pastry on the cookie sheet.
- Bake for 20 minutes, and enjoy!
- 1 lb salmon fillet
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 4 tablespoons honey
- 2 tablespoons soy sauce
- Preheat oven to 350 degrees.
- Combine sauce ingredients in a container or bag, and marinate the salmon in the sauce for 15-30 minutes.
- Put salmon on a foil-lined baking sheet and bake for 8-10 minutes
- Baste the salmon with sauce, and bake for another 8-10 minutes.
- Put the remaining sauce in a small pan and boil under reduced, about 3-5 minutes.
- Serve the salmon with the remaining sauce.
- 8 oz. linguine
- 2 tablespoons unsalted butter
- 1 lb medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup white wine or chicken stock
- 1/4 cup lemon juice
- Salt and pepper, to taste
- Lemon zest
- 2 tablespoons fresh chopped parsley
- 1/4 cup grated parmesan
- Cook pasta according to package directions in a pot of boiling salted water. Drain well.
- In a large skillet, melt butter over medium heat.
- Once butter is melted, add shrimp, garlic, and red pepper flakes. Cook until the shrimp is pink, stirring occasionally.
- Stir in wine/stock and lemon juice, and season with salt and pepper to taste.
- Bring the mixture to a simmer.
- Remove from heat, and stir in pasta, lemon zest, and parsley.
- Garnish with parmesan and serve immediately.
- 6 oz. can of crabmeat, drained
- 1/4 cup diced onions
- 6 oz. light cream cheese, room temperature
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- Olive oil
- Cook onions in a pan with a bit of olive oil until tender.
- In a small bowl, combine all of the ingredients together.
- Serve with bread or crackers, or refrigerate overnight to serve the following day.