1 lb Panamei Crab Meat
12 slices crusty bread
¾ cup mayonnaise
Lemon zest
Roma tomatoes, sliced
4oz Parmesan cheese
4oz Gruyere cheese, shredded
3-4 sweet peppers, chopped
¼ red onion, chopped
Fresh dill, chopped & loose leaves for garnish
Salt & pepper to taste

1 lb Lobster meat Panamei
1 Haas avocado, cubed
Handful of cherry tomatoes
3 Tbsp cream cheese
Fresh chopped parsley
Salt & pepper to taste
Olive oil
Sourdough bread

2 lb Panamei New Zealand Mussels, thawed
2 Tbsp marinara sauce
Fresh parsley, chopped
Olive oil

8 oz Crab Meat Panamei
2 eggs, beaten
7 oz of heavy cream
2 tsp dry sherry
1 tsp Dijon mustard
A pinch of cayenne pepper
1 Tbsp finely grated Parmesan

Combine 3/4 cup of cornmeal and ¼ cup flour with the water, mix it up until it forms a batter.

In another bowl, combine the remaining cornmeal and flour.

Dip the clams in batter, shaking off the excess. Coat with cornmeal mixture.

Preheat oil to 375 F degrees in a deep fryer. Fry clams, a few at a time, for 3-4 minutes or until golden brown.

Remove it with a slotted spoon and drain on paper towel.

Sprinkle with salt.

Serve immediately with sauce if desired.

Enjoy!

Preheat the broiler on high, and slice the bread into pieces roughly ¾ inch thick. Arrange it on a baking sheet and broil for 1-2 minutes on each side.
Slice the tomatoes and the avocados. Season with salt and pepper. Set aside.
Season the lobster meat with salt, pepper and olive oil. Add a little lemon juice, toss it to combine the flavors.
Arrange the toasts with the tomato slices, the avocado slices and the lobster meat on top.
Drizzle extra olive oil and lemon juice before serving.
Perfect Summer meal!

Enjoy!

Preheat the oven at 425F
Rinse scallops under cold water.
Cut bacon strips in half.
Wrap each scallop with ½ strip of bacon.
Place them in a baking sheet
Sprinkle with smoked paprika on both sides.
Bake them for 20 minutes at 425F.
Flip them and bake for an additional 15 minutes.

Serve them as an appetizer.
Enjoy!

1. Rinse the mussels under cold running water while scrubbing with a brush. Discard any with broken shells.

2. Heat oil in a 6 to 8-qt stockpot. Sauté the shallot, garlic and thyme to create a base flavor.

3. Add the mussels and toss them around in pot.

4. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes, until the mussels open.

5. Add in the tomato, parsley and butter. Place lid on the pot, and steam for another minute to soften. Serve with grilled garlic bread and a nice white wine!