Seafood Sampler Recipe
Calamari, Jalapeño Poppers, Coconut Shrimp, and a Crab & Lobster Cake served hot and fresh with house made Tartar sauce, Cocktail sauce, Cilantro-Lime Ranch sauce, and Mango Chutney.
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Ingredients
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Calamari
Jalapeño Poppers
Coconut Shrimp
Crab & Lobster Cake
Dipping Sauces
Method
Calamari
Prepare and Fry
In a bowl, mix flour, cornstarch, salt, black pepper, and cayenne pepper. Dip calamari rings in buttermilk, then coat them in the flour mixture. Heat vegetable oil in a deep pan and fry the calamari until golden brown, about 2-3 minutes.
Jalapeño Poppers
Prepare and Bake
Preheat the oven to 375°F (190°C). Cut jalapeños in half and remove seeds. Mix cream cheese, cheddar cheese, and bacon bits in a bowl. Fill jalapeño halves with the mixture, then coat with bread crumbs. Bake for 20 minutes or until golden.
Coconut Shrimp
Crab & Lobster Cake
Mix and Cook
In a bowl, combine crab meat, lobster meat, mayonnaise, Dijon mustard, egg, bread crumbs, and Old Bay seasoning. Form into patties and heat oil in a skillet. Cook the cakes on medium heat for 4-5 minutes on each side until golden brown.
Dipping Sauces
Prepare Dipping Sauces
For Tartar Sauce: Mix mayonnaise, pickles, and lemon juice. For Cocktail Sauce: Mix ketchup and horseradish. For Cilantro-Lime Ranch: Mix mayonnaise, cilantro, and lime juice. Serve each sauce alongside the seafood.