Crab-Stuffed Shrimp With Lobster Sauce

• Crab Meat Stuffing:
• 2 teaspoons unsalted butter
• 2 tablespoons fine-chopped onions
• 11/2 tablespoons dry white wine
• 2 teaspoons dry mustard
• 1 large egg, lightly beaten
• 1/2 cup seasoned bread crumbs
• 1/2 cup heavy cream
• 8 ounces crabmeat, either lump or backfin, finely chopped
• Salt to taste

Lobster Sauce:

• 2 tablespoons unsalted butter

Ingredients:

• 2- 8 oz. fresh fillets
• flour
• 1 egg, beaten
• 3 oz. butter, melted, divided
• 3 oz. white wine
• 2 oz. fish stock
• 2 oz. water
• 1/2 lemon

Preparation:

Ingredients:

• 2- 8 oz. fresh fillets
• flour
• 2 oz. butter, melted
• 3 oz. white wine
• 1 teaspoon capers
• 5 Kalmata olives
• 1/2 plum tomato, diced
• 1 oz. fish stock
• 1 oz. marinara sauce
• 1 oz. water

Preparation:

Ingredients:

• 2 1/2 Florida Stone Crab Claws
• 1/4 cup olive oil
• 1 teaspoon salt 1 teaspoon fresh minced garlic
• 1/2 teaspoon white pepper
• 1/4 cup white wine
• 2 Tablespoons fresh lemon juice

Heat peanut oil in a frying pan to about 450°.

Place a thick Tuna steak (about 2 in thick) into hot oil for about 15 seconds. Flip to other side and cook for about 20 seconds.

Remove Tuna from pan and sprinkle with toasted white and black sesame seeds. Refrigerate.

Serve thin slices of the Tuna cold with teriyaki sauce, ginger, wasabi, and garnish.

Seaweed and Calamari Salads go great with this dish!

Mix 1/2 cup of blacken spice with 1/2 cup of whirl to make a paste. Heat a skillet to high heat and cook tuna rubbed or brushed with paste. Flip once and cook no more than medium rare. Serve with ginger teriyaki sauce and garnish with Seaweed and Calamari Salad

Yukke Sauce:

Mix the following:
• 1 cup of kimchee base
• 1/2 cup of olive oil
• 2 tablespoons sesame oil
• 1 large egg, lightly beaten
• 3 finely chopped scallions

Ingredients:

• 2 1/2 Florida Stone Crab Claws
• 1/4 cup olive oil
• 1 teaspoon salt 1 teaspoon fresh minced garlic
• 1/4 cup Homemade Marinara Sauce
• A pinch or more of crushed red pepper and or cayenne pepper