INGREDIENTS

• ½ Cup Mayonnaise
• ¼ cup Bread Crumbs (or crushed soda crackers)
• 1 Tbsp Dijon Mustard
• 1 Tsp Worcestershire Sauce
• 1 tsp Hot Sauce
• Salt and Pepper
• ¼ cup Canola or Vegetable Oil
• 454g Can Blue Crab Meat (Phillips Brand if available)
• 1 Scallion (Finely Chopped)
• 1/2 Red Pepper (Diced, seeds removed)
• ¼ Cup Italian Parsley (Diced)

DIRECTIONS

1) In a large bowl break up the crab meat, add scallions, red pepper and parsley and mix well.
2) Add in mustard, hot sauce, mayo and Worcestershire sauce and mix very well.
3) Add in breadcrumbs until the mixture is tight enough to form.
4) Cover the bottom of a heavy bottomed frying pan in oil and heat oil.
5) Form the mixture into 3-4oz cakes and add to hot oil.
6) Fry each cake for 2-3 minutes until golden brown, carefully turn and cook the same on the opposite side.
7) Serve hot with your favourite aioli or tartare sauce.

INGREDIENTS

- 2 lbs Skinless Yellow Perch Fillets
- 1 Pkg of Fish Batter
- 1 Lt Vegetable Oil (For Frying)
- 1 Lemon (Wedged)
- 1 Jar Tartare Sauce or Aioli
- 1 Thermometer (for Measuring Oil Temp)

DIRECTIONS

1) In a deep frying pan, heat the oil to 375F.
2) Rinse the perch in cold water and pat dry with paper towel.
3) Mix up the batter.
4) Coat fish with batter and place carefully in the hot oil. 
5) Fry fish 3-4 minutes until golden brown. 
6) Remove fish from oil and place on paper towels to cool. 
7) Serve with tartare sauce or aioli and fresh lemon wedges.

• 1 Fresh Sashimi Grade Tuna Steak (at least 1.5” thick)
• 1 Clove Garlic (minced)
• 1 Tsp Ginger (minced)
• ½ Cup Teriyaki Sauce
• Sea Salt and Pepper
• 1 Tbsp Coconut Oil
• 1/2 Cup Sesame Seeds
• ¼ Cup Soy Sauce

DIRECTIONS

1) Rinse the tuna steak with ice cold water an allow access water to run off.
2) Coat the outside of the outside of the tuna steaks on the top and bottom and all side.
3) In a saucepan, combine the soy, teriyaki, garlic and ginger. Warm gently till hot but do not boil
4) In a medium-size pan, heat the coconut oil until completely melted and hot.
5) Carefully place the tuna in the pan and let sear on each side for just about one minute until the sesame seeds have toasted nicely. Be sure to toast the ends of the tuna as well.
6) When tuna is finished on all sides remove from heat and place on cutting board, cut the tuna into ½ inch pieces.
7) Drizzle the soy/teriyaki sauce over the sliced tuna. Serve with an Asian – Style slaw.

- 1 Shallot (finely diced)
- ¼ Cup Red Wine Vinegar
- 1 Tsp Sea Salt 
- 1 Tsp Cracked Black Pepper
- ¼ Lime (juiced)
- Mix well and let sit for a least one hour prior to service

The perfect match for any oyster!

INGREDIENTS

• 8 pc Large Sea Scallops (Dry Packed)
• 8 pc Large Black Tiger Shrimp (Peeled and Deveined)
• 150g Dried Fettuccini Pasta
• 1 Small Shallot (minced)
• 1 Large Clove Garlic (minced)

• 1 Cup 18% Cream 
• ½ Cup Grated Parmesan Cheese
• ¼ Cup White Wine
• ¼ Cup Seafood Stock 
• 1 tbsp Italian Parsley
• 1 tbsp Clarified Butter (ghee)
• Sea Salt and Pepper
• Olive Oil

DIRECTIONS

1) Cook Pasta in seasoned water until al dente, drain and drizzle with olive oil, set off to side.
2) In a medium saucepan, warm olive oil and sauté the shallot and garlic until fragrant. 
3) Add in seafood broth and wine; bring up to a gentle simmer. Let simmer for 6-8 minutes until well reduced.  

4) Add in cream and parmesan, stir and simmer until thickened.  
5) In a heavy-bottomed frying pan, melt the clarified butter and heat.  Add in scallops and shrimp, let sear for 2-3 minutes on each side 
6) Mix cooked pasta into warm alfredo sauce make sure pasta is well covered in sauce.  
7) Plate pasta, top with shrimp and scallops and sprinkle with fresh parsley. 

INGREDIENTS

- 8 Fresh Large/Jumbo “Dry Packed” Sea Scallops
- 1 Large Clove Garlic (Minced)
- 2 Tbsp Clarified Butter (Ghee)
- Sea Salt and Pepper

DIRECTIONS

1) In a large skillet, melt the clarified butter and warm to a medium heat. 
2) Add garlic to the butter and sauté gently for 1-2 minutes being careful not to burn the garlic.
3) Season Scallops with salt and place in hot pan. 
4) Sear scallops for 2-3 minutes on each side until they have a nice brown crust.  It is important in this step not to unnecessarily touch the scallop, to achieve the optimal sear leave the scallop alone to allow time for the sear to complete. 
5) Remove the Scallops from the pan and serve immediately.

Ingredients: 

• 1 lb Fresh Salmon (Organic/Atlantic)
• ½ lb Cooked Cold-Water Shrimp
• ¼ Cup 18% Cream
• Chef Paul’s Salmon Magic Seasoning
•1 Jar Club House Lemon Butter Dill Sauce

Directions:

1) Heat the oven to 375F. Place the salmon on a baking sheet and season generously with the magic salmon seasoning. Bake for 15 minutes.
3) In a saucepan, combine the lemon butter dill sauce with the cream and begin to warm.
4) As the sauce is warming, add in the shrimp and stir well until the sauce is hot (do not boil).  
5) Remove salmon from oven and plate, add spoonful’s of the shrimp sauce over the salmon.
6) Serve with grilled asparagus or favourite salad.

Ingredients: 

- 1 lb cooked Shrimp 
- 1 lb crab meat
- 1/2 lb pound lobster meat
- 1/2 cup olive oil
- 1/2 cup ghee butter 
- 1 white onion (chopped)
- 6 garlic cloves (finely chopped)
- 2 tomatoes (chopped)
- 1 cup dry white wine
- 1 tsp. Rosemary 
- 1 tsp. oregano
- 1/2 cup parsley
- Salt & Pepper

Directions:

1) Heat butter and oil – add the freshly chopped onion and garlic, sauté several minutes. 
2) Add wine and cook until wine has evaporated & the onion & garlic are golden.
3) Lower the heat; add freshly chopped tomatoes & spices; stir frequently. 
4) Add shrimp, crab & lobster meat and let it cook in the sauce, absorbing the flavour for 5 minutes.
5) Serve sauce over your favourite pasta. 

INGREDIENTS

- 2 lbs Skinless Haddock Fillets (Cut in 2-3oz Portions)
- 1 Pkg Rocky Madsen Beer Batter
- 1 Bottle of your favourite Beer (Guinness)
- 1 Lt Vegetable Oil (For Frying)
- 1 Lemon (Wedged)
- 1 Jar Tartare Sauce or Aioli

DIRECTIONS

1) In a deep frying pan, heat the oil to 375F.
2) Rinse the haddock portions in cold water and pat dry with paper towel.
3) Mix up beer batter as package directs 
4) Coat fish with batter and place carefully in hot oil.
5) Fry fish 3-4 minutes until golden brown.
6) Remove fish from oil and place on paper towels.
7) Serve with tartare sauce or aioli and fresh lemon wedges. 

• One Can (51oz.) Sea Watch New England Clam Chowder
• 500ml Table Cream (18%)
• 1000ml Milk
• 1 lb Canadian Ice Shrimp
• 1 lb Fresh Fish cut in cubes, (preferably a whitefish)