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Recipes

Crocktober: Simple Seafood Chowder

BT Calgary | posted Friday, Oct 23rd, 2015

This chowder is about as easy as it gets to make. It has a nice rich flavor and is loaded with seafood. In this recipe I use canned seafood and you can also substitute any other canned fish or seafood you have on hand into this recipe. Even tuna is nice in this chowder.

— Courtesy Theresa Toth

Ingredients:

  • 2, 170 gram cans of crab meat with juice
  • 2, 142 grams cans of baby clams with juice
  • 2, 540 ml cans of potatoes with juice
  • 2, 354 ml cans of evaporated milk
  • 2 cups raw shrimp, shells removed
  • 2 cups barbecued salmon, skin removed
  • 2 tablespoons dried onion
  • 2 teaspoons celery salt
  • 2 bay leaves
  • 2 teaspoons dried parsley
  • Pinch of cayenne
  • Fresh Pepper to taste

Directions:

  1. Crock pot: Set the heat on your crock pot to low and add all the ingredients except the shrimp and BBQ salmon. Cover and simmer for 6-8 hours. This will become the broth for your chowder.
  2. Uncover and discard bay leaves. Add the shrimp and the salmon, breaking up any large pieces with a fork. Do the same with the potatoes which should be soft.
  3. Cook for an additional 5 minutes until the shrimp are pink and the chowder is nice and hot.

Enjoy!

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Lobster and Crab Rolls

BT Calgary | posted Tuesday, Jan 20th, 2015

Lobsterrolls

Courtesy The Bison

Ingredients

  • 1 Lobster
  • 1 Crab
  • 1/2 C Aioli
  • 2 Lemons, zested and juiced
  • 1/2 C Chives, tarragon, parsley
  • To taste Salt, pepper, cayenne
  • 8 Brioche rolls
  • 1/4 C Butter
  • Butter leaf lettuce

Method

  1. Combine lobster and crab meat with aioli, lemon, herbs and seasoning. Taste, and adjust seasoning if necessary.
  2. Slice ends off brioche rolls, and fry the roll in butter until golden brown.
  3. Place lettuce in roll, and fill with lobster and crab mixture. Enjoy!
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