Salt Life Sampler Recipe
dynamite shrimp, oyster rockefeller, spinach artichoke dip & crab cake
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Ingredients
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Dynamite Shrimp
Oyster Rockefeller
Spinach Artichoke Dip
Crab Cake
Method
Dynamite Shrimp
- 1
Prepare shrimp
Pat shrimp dry with paper towels and set aside.
- 2
Batter
In a medium bowl whisk together flour, cornstarch, salt and pepper. In a separate small bowl beat the egg then whisk in cold club soda (or water) until combined. Add wet mixture to dry and stir briefly to form a slightly lumpy tempura-style batter; do not overmix.
- 3
Fry shrimp
Heat vegetable oil in a heavy skillet or pot to 350°F (175°C) or until a small drop of batter sizzles and rises. Working in one or two batches so oil temperature remains steady, dip each shrimp into the batter to coat and carefully lower into oil. Fry until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer fried shrimp to a paper towel-lined plate to drain.
- 4
Make dynamite sauce
In a small bowl mix mayonnaise, sriracha, sweet chili sauce, honey and lime juice until smooth and balanced; taste and adjust heat or sweetness to preference.
- 5
Toss and serve
While shrimp are still warm, toss them gently with enough dynamite sauce to coat (about half to two-thirds of the sauce). Transfer to a serving plate, drizzle remaining sauce over if desired and garnish with sliced scallions. Serve immediately.
Oyster Rockefeller
- 6
Prepare oven and oysters
Preheat broiler to high and arrange an oven rack 6–8 inches from heat. If using a baking sheet, line with foil and spread a small amount of coarse salt to stabilize shells so they don't tip.
- 7
Make topping
Melt butter in a skillet over medium heat. Add minced shallot and sauté until translucent, about 1–2 minutes. Add garlic and cook 30 seconds. Add chopped spinach, parsley and chives and cook until spinach wilts and moisture mostly evaporates, about 2–3 minutes. Stir in heavy cream, Worcestershire sauce, panko breadcrumbs and parmesan. Season with salt and pepper. Remove from heat.
- 8
Assemble and broil
Place each shucked oyster on the prepared tray or bed of salt. Spoon a generous portion of the spinach mixture onto each oyster, mounding slightly. Sprinkle a light dusting of extra panko or parmesan if desired. Broil until topping is bubbly and golden around the edges, about 2–4 minutes—watch closely to avoid overcooking.
- 9
Finish
Remove from oven and allow to cool for 1 minute. Serve oysters Rockefeller with lemon wedges.
Spinach Artichoke Dip
- 10
Preheat and prep
Preheat oven to 375°F (190°C). Thaw spinach fully and squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Chop artichoke hearts into small pieces if not already chopped.
- 11
Mix dip
In a mixing bowl combine softened cream cheese, sour cream and mayonnaise until smooth. Stir in mozzarella, parmesan, minced garlic, lemon juice, salt and pepper until evenly incorporated. Fold in drained spinach and chopped artichokes.
- 12
Bake
Transfer mixture to a small oven-safe dish (about 1 to 1.5 cup capacity). Smooth the top, drizzle with a teaspoon of olive oil and sprinkle a little extra mozzarella or parmesan if desired. Bake until hot and bubbling and top is lightly golden, about 18–22 minutes.
- 13
Serve
Remove from oven and let rest 2 minutes. Serve warm with toasted baguette slices or tortilla chips.
Crab Cake
- 14
Make crab cake mixture
In a bowl combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, Old Bay, chopped parsley, lemon zest, salt and pepper. Gently fold ingredients together, taking care not to break up lumps of crab meat. If mixture seems too wet to form, add up to 1–2 teaspoons additional panko.
- 15
Form cakes
Divide mixture into 2 equal portions and shape into patties about 1/2 to 3/4 inch thick. Place on a plate and refrigerate for 20 minutes to help set.
- 16
Pan-fry
Heat a nonstick skillet over medium heat and add butter and olive oil. When butter is melted and foaming, add crab cakes and cook undisturbed until golden brown, about 3–4 minutes per side. Carefully flip and cook the other side until cooked through and crisp, another 3–4 minutes. Internal temperature should be 145°F (63°C) if checked.
- 17
Serve
Transfer crab cakes to a plate lined with paper towels to drain briefly. Serve warm with tartar sauce or remoulade and a lemon wedge.