Coastal Catch Kitchen

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Coastal Catch Kitchen

Easy seafood recipes for every home cook. Fresh shrimp, crab, lobster, scallops, salmon, fish, pasta, soups, and more. New delicious recipes every day!

11/04/2026

Crab Rangoon Stuffed Pretzels 🥨🦀🧀

Ingredients (Yield: 3 large stuffed pretzels)

The Cheesy Crab Rangoon Filling:
- 8 oz cream cheese, softened to room temperature
- 1 cup shredded cheddar or mozzarella cheese
- 6 oz imitation crab (surimi), finely chopped or shredded
- 2 scallions (green onions), finely sliced
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp soy sauce
- Pinch of sugar (optional)
- Freshly cracked black pepper, to taste
The Dough & Egg Wash:
- 1 can (13.8 oz) refrigerated pizza crust dough (such as Pillsbury)
- 1 large egg beaten with 1 tbsp water (for egg wash)
The Garlic Butter Glaze & Dip:
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, finely minced (or ½ tsp garlic powder)
- 1 tbsp fresh parsley, finely chopped
- Sweet chili sauce (for serving)

11/04/2026

Smoked Salmon Domes with Shrimp & Avocado

Ingredients :

* 10.5 oz thinly sliced smoked salmon
* 7 oz cooked peeled shrimp, plus 4 whole shrimp for garnish
* 2 firm-ripe avocados, cut into ½-inch cubes
* ⅔ cup thick mayonnaise
* 1 tbsp fresh lemon juice
* 2 tbsp finely chopped chives
* 1 tbsp finely chopped fresh dill, plus extra for garnish
* Small pinch of fine salt
* 2 pinches freshly ground black pepper
* Fresh lemon zest, for garnish

Instructions:

1. Prep Avocado and Shrimp
Toss the avocado cubes gently with the fresh lemon juice. Chop the cooked shrimp, reserving four whole shrimp for garnish.

2. Make the Filling
In a mixing bowl, combine the mayonnaise, chives, dill, salt, and black pepper. Fold in the cubed avocado and chopped shrimp gently without mashing the avocado.

3. Assemble the Domes
Line four small dome molds or ramekins with plastic wrap. Overlap the smoked salmon slices inside each mold, leaving enough overhang to fold over the base. Divide the shrimp-and-avocado filling evenly among the four molds.

4. Seal and Chill
Fold the overhanging salmon over the filling to seal each dome completely. Cover and refrigerate for at least 60 minutes to set and firm up.

5. Unmold and Serve
Invert the cold domes onto a serving platter and carefully remove the molds and plastic wrap. Finish with fresh dill, chives, lemon zest, black pepper, and one reserved whole shrimp on top of each dome. Serve chilled.

Nutrition and Timing:
Prep Time: 20 min (plus 1 hour chilling) . Cook Time: 0 min . Total Time: 1 hour 20 min . Servings: 4
Approx. 430 Calories | 27g Protein per serving

11/04/2026

Classic Old Bay Crab Bisque Recipe

______ Ingredients ______

2 tbsp butter
½ cup onion, diced
½ cup celery, diced
3 tbsp all-purpose flour
3 cups seafood stock
1 cup heavy cream
8 oz lump crab meat, picked over for shells
1½ tsp Old Bay seasoning
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

11/04/2026

Baked Scallops with Boursin Ritz Crust

______ Ingredients: _______

* 1 lb large sea scallops, patted dry
* 1 wheel (5.2 oz) garlic and fine herbs gournay cheese (such as Boursin)
* ¼ cup heavy whipping cream
* 1 cup buttery round crackers (such as Ritz), crushed into coarse crumbs
* 3 tbsp unsalted butter, melted
* 2 tbsp fresh chives, finely snipped
* Kosher salt and freshly cracked black pepper, to taste

______ Method: ______

1. Set your oven rack to the middle position, preheat to 400°F (200°C), and lightly butter a shallow baking dish.

2. Remove the tough side muscle (foot) from each scallop if present. Blot the scallops completely dry with paper towels, season lightly with salt and pepper, and lay them in a single layer across the prepared dish.

3. Place a small saucepan over gentle low heat. Add the heavy cream and crumbled herb cheese, whisking continuously until the mixture melts into a silky, uniform sauce.

4. Spoon the warm cheese sauce evenly over the arranged scallops.

5. In a separate bowl, toss the cracker crumbs with the melted butter until evenly moistened. Scatter the buttered crumbs in an even layer across the dish.

6. Transfer to the oven and bake for 15 to 18 minutes, until the topping turns golden brown and the scallops are opaque and tender.

7. Finish with fresh chives across the top and serve immediately.

Prep time: 10 minutes | Bake time: 15–18 minutes | Yield: 4 servings

11/04/2026

Baked Scallops with Boursin Ritz Crust

Prep time: 10 minutes | Bake time: 15–18 minutes | Yield: 4 servings

Ingredients:

1 lb large sea scallops, patted dry
1 wheel (5.2 oz) garlic and fine herbs gournay cheese (such as Boursin)
¼ cup heavy whipping cream
1 cup buttery round crackers (such as Ritz), crushed into coarse crumbs
3 tbsp unsalted butter, melted
2 tbsp fresh chives, finely snipped
Kosher salt and freshly cracked black pepper, to taste

11/04/2026

Classic Old Bay Crab Bisque

_____ Ingredients _____

- 2 tbsp butter
- ½ cup onion, diced
- ½ cup celery, diced
- 3 tbsp all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 8 oz lump crab meat, picked over for shells
- 1½ tsp Old Bay seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)

______ Directions ______

1. Sauté aromatics: Melt the butter in a large heavy-bottomed pot over medium heat. Add the diced onion and celery, cooking for about 5 minutes until softened.

2. Make roux base: Sprinkle the flour over the softened vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour flavor.

3. Add stock and simmer: Slowly whisk in the seafood stock, stirring continuously to ensure no lumps remain. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, as the broth slightly thickens.

4. Add cream and Old Bay: Stir in the heavy cream and Old Bay seasoning. Simmer gently over medium-low heat for another 5 minutes to let the flavors meld.

5. Fold in crab and season: Gently fold in the lump crab meat, taking care not to break up the pieces, then season with salt and black pepper to taste. Warm through for 2 to 3 minutes without letting the bisque boil.

6. Garnish and serve: Ladle the hot bisque into warm bowls and garnish with fresh chopped parsley before serving immediately.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 4 servings

11/03/2026

Boursin Crab Stuffed Mushrooms

Large tender mushroom caps filled with sweet lump crab meat and creamy garlic-and-herb Boursin cheese, finished with a buttery, golden breadcrumb crust.

_____ Ingredients _____

* 20 large white mushrooms, stems removed and wiped clean
* 8 oz lump crab meat, picked over for shells
* 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese, softened
* ¼ cup breadcrumbs (or panko)
* 2 tbsp butter, melted
* 2 tbsp fresh chives, chopped (plus extra for garnish)
* Salt and black pepper, to taste

11/03/2026

Maryland Crab Dip

Ingredients :
- 8 oz whipped cream cheese
- 1/2 cup mayonnaise
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce, optional
- 1 tbsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 1 lb jumbo lump or lump crab meat, checked for shells
- 1/4 cup shredded Monterey Jack cheese, divided
- 1/4 cup shredded mozzarella cheese, divided
- Fresh parsley, chopped, for garnish
- Sliced toasted baguette, for serving

11/02/2026

Shrimp Egg Rolls with Parmesan Dip

11/02/2026

Crispy Shrimp Wonton Cups

________ Ingredients ________

12 wonton wrappers

12 large raw shrimp, peeled & deveined

6 oz cream cheese, softened

½ cup mozzarella

¼ cup Parmesan

2 garlic cloves, minced

1 tbsp melted butter

1 tsp lemon juice

½ tsp garlic powder

½ tsp smoked paprika

¼ tsp black pepper

Salt, to taste

2 tbsp chopped chives

Cooking spray or oil

Address

500 NW 2nd Avenue
Miami, FL
33101

Website

https://coastalcatchkitchen.gumroad.com/

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