Fresh Seafood RecipesA Taste of Cape Cod
When you’re in a place like Cape Cod – or simply want to get into a Cape Cod state of mind – there’s nothing better than a leisurely seafood lunch on the beach. Salt air and shellfish make for perfect slow-dance partners. Add some Old Bay, fresh baguettes, and white wine, and you have all the ingredients for a lazy afternoon. These recipes are a simple homage to summertime relaxing, and are perfect after a morning of fishing, sailing, swimming... or sleeping in late.
Make both the crostini and the salad in advance. Keep in airtight containers (the crab in the fridge) and prep when friends start getting peckish. Or serve it as a dip for even less hassle.
Preheat oven to 350˚F. Slice baguette to yield 16 pieces. Arrange on parchment-lined baking sheet. Drizzle with olive oil and garlic and bake 15–20 minutes, until crisped.
Meanwhile, mix the mayo, cream cheese, Old Bay, parsley, lemon juice, and zest in a bowl. Season with salt and pepper to taste.
Break up the crab meat and fold into the mixture. Mound crab salad evenly atop each slice of bread, sprinkle with Maldon salt; serve.
As decadent as it is homey, a lobster pot pie is a nice break from the ubiquitous lobster-on-bun format. Serve hot and pair it with an ice-cold rosé for maximum effect.
Preheat oven to 375˚F. Divide lobster meat evenly among 4 pint-sized ramekins, oven-proof bowls, or oven-proof mugs.
Sauté the onions and carrots in the butter until onions are translucent, about 12–15 minutes. Add the celery and peas and sauté 4 minutes more. Add the thyme and oregano. Add flour and stir until thickened. Next add the milk, cream, and white wine and bring to a boil. Stir until thickened, about 5 minutes. Season with salt and pepper to taste. Pour over the lobster, evenly between the four servings.
Remove pastry dough from fridge; cut circles large enough to cover ramekins and to tuck into sides. Poke a few holes in the lid with a fork. Beat the eggs and paint onto each lid. Bake pie for about 40 minutes. Serve hot.
A dessert that can also be eaten in the morning is always our favorite. Call it cake after dinner and serve with a dollop of vanilla ice cream. Then reheat individual slices in the morning and add a touch of sweet butter and honey.
Preheat oven to 350˚F. In a standing mixer, blend the butter, oil, and sugars for 5 minutes, until light and creamy. Add the eggs, until just incorporated. Then add half of the flour. Add the salt, baking powder, vanilla, ginger, zest, and lemon juice. Then add the remainder of the flour and the milk. Remove bowl from mixer and fold in blueberries. Bake for one hour in four mini-loaf pans.