This is how this frittata was born. I had some leftover salmon from my salmon crudo and I had some leftover crab stuffed unfried zucchini blossoms sitting in the fridge. Puff and this amazing frittata was created! It tastes amazing! Salmon, fluffy eggs and pockets of crab stuffing in zucchini blossoms.
Delightfiul! I like to serve it on a cake stand with a huge crown of curled scallions.
If you love fresh oysters and Bloody Marry, this might be your drink.
This recipe was inspired by the book “Charlston Receipts” from South Carolina. This book has so many intresting, new to me recipes. My sister in-law gifted me this book and I had tried few recipes. This pickled shrimp looked very intriguingly and I decided to share with You.
My another invention of one of my favorite seafood – scallops. It can be prepared a few hours in advance and kept refrigerated. I made those in baking sea scallop shells, but you can make it in ramekens as well.
Have you heard about sea grapes? I just learned about it. It looks like grapes, pops in your mouth, tastes like a seaweed and compliments beautifully raw seafood dishes and salads.
Serve in small individual ramekins with your favorite crackers and champagne.
This salad was very popular 10-15 years ago and still is in Lithuanian parties. My dear friend Rasele taught me maybe 20 years ago how to make it and Today I would like to share it with you. It requires just a few ingredients, quick chopping, mix and that’s it.
This is one of our favorite seafood dishes in our house. It’s very easy and quick to make and everyone gets their favorites.
When oysters are in season we try them in all forms. This is one of my husband’s favorites.