Simple, foolproof methods for bringing out the best in every cut - straight from the people who source it.
Each guide below is tailored to the exact product you ordered. When in doubt, keep it simple - great seafood doesn't need much.
Thaw completely. Refrigerator overnight, or cold water bowl for 30-60 min.
Cut the shell. Use kitchen shears to cut straight down the center of the top shell - stop before the tail fin. Don't cut the meat.
Open and lift. Gently spread the shell open and lift the meat up to sit on top, keeping it attached at the base.
Season. Brush with melted butter, garlic, and a pinch of salt and paprika.
Broil. Place 6-8" from the broiler. Cook 1 minute per ounce. Done when opaque and internal temp hits 140F.
Thaw. Overnight in the fridge, or cold water for 20-30 min.
Prep the pot. Add 1-2 inches of water and a few lemon slices. Bring to a boil.
Steam. Place crab legs on a rack above the water. Cover and steam 5-7 minutes.
Crack and serve immediately with clarified butter and lemon wedges.
Thaw. Refrigerator overnight, or cold running water for 20-30 minutes.
Season the water. Add Old Bay, salt, lemon halves, and garlic. Bring to a rolling boil.
Boil. Add crab legs and cook 4-5 minutes to heat through and infuse flavor.
Serve with melted butter, lemon, and your favorite sides.
Thaw and dry. Thaw in the refrigerator. Pat completely dry - this is the most important step.
Remove the muscle. Peel off the small, tough side muscle if present.
Season. Salt and pepper both sides just before cooking.
Sear hot and fast. Cast iron over high heat until smoking. Add butter and oil. Sear 2-3 min per side - don't touch them. Get a deep golden crust.
Thaw and dry. Cold running water 15-20 min, or overnight in the fridge. Pat completely dry.
Peel and devein. Remove shells and veins. Leave tails on if preferred.
Season. Toss with salt, pepper, and a pinch of cayenne or smoked paprika.
Cook. Melt butter in a hot skillet, add garlic 30 sec, add shrimp in a single layer - 2 min per side until pink and curled.
Thaw and dry. Refrigerator overnight. Pat completely dry.
Slice. Cut tubes into 1/2-inch rings for frying, or leave whole for grilling.
For fried: Dredge in seasoned flour. Fry in 375F oil for 2-3 min until golden. Don't overcrowd.
For grilled: Toss in olive oil, lemon zest, herbs. Grill over high heat 2 min per side.
Thaw. In the refrigerator overnight. Rest at room temp 15 min before cooking.
Pat dry and season. Rub with olive oil, salt, pepper, and lemon zest.
Pan sear. Hot oven-safe skillet, skin-side down, 4 min. Flip, finish in 400F oven 5-7 min. Internal temp 125-130F (medium).
Rest 2 minutes before serving with lemon butter.
Thaw and dry. Refrigerator overnight. Pat steaks dry.
Marinate 30 min. Olive oil, lemon juice, garlic, oregano, salt and pepper.
Grill hot. Well-oiled grates, high heat. 4-5 min per side. Internal temp 145F.
Finish with lemon caper butter or fresh herb salsa verde.
Thaw and dry. Fridge overnight. Pat very dry.
Season simply. Salt, pepper, light coat of olive oil. Sea bass is rich - it doesn't need much.
Sear skin-side down. Medium-high heat, oven-safe skillet. Press lightly with a spatula. Cook 5-6 min until skin is golden and crisp.
Finish in oven. Flip, transfer to 400F oven 5-7 min. Internal 135-140F. Rest 2 min.
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