B & E's Seafood Cooking Instructions

Author: B&E Meats and Seafood
February 07, 2019
KING CRAB:
Boil: To boil crab legs, simply fill a large saucepan half full of cold water and bring to a boil. When the water begins to boil, add the crab legs and reduce the heat to medium. Allow them to simmer for about 6 minutes. Take the crab legs out of the water, rinse and they are ready to eat.
Watch our video here: https://www.youtube.com/watch?v=DCvnL3EjJu4&t=3s

CRAB CAKES:
Oven (for best results): Pre-heat oven to 400 degrees. Place crab cakes on a non-stick cookie sheet and bake until golden brown (approximately 20-30 minutes at 375 to 425 degrees). Pan fry:
Place crab cakes in a non-stick or greased skillet and cook on medium temperature 6-10 minutes per
side (lid optional).
Watch our video here: https://www.youtube.com/watch?v=ISoS3FE1wCw

KING SALMON:
Oven: Bake for about 20 minutes. You will know the salmon is fully cooked when the color of the fish changes from translucent to an opaque white or when the temperature touches 145 degrees F. Grilling: Place on wood plank or piece of foil grill on medium heat for approximately 15 min.

COD:
Oven: (thick fillets): 15–20 minutes at 425°F. Deep Frying: 7–8 minutes at 375°F.

STUFFED SALMON:
Baking: Preheat the oven to 400 degrees F. Make a boat shape out of foil then place stuffed salmon inside. Bake for 20 to 30 minutes.

RAW PRAWNS:
Boil: Boil small-to-medium shrimp will take 3-4 minutes, large shrimp will take 5-8 minutes and jumbo shrimp or prawn will need 7-8 minutes cooking time. Prawns will turn pink when ready.

BACON WRAPPED SCALLOPS/PRAWNS:
Pan Frying: Preheat a pan with a little oil. Place skewer in pan and simmer for about 2 minutes on each side or until bacon is ready.
Watch our video here: https://www.youtube.com/watch?v=yJvjQUJwMzI

LOBSTER TAILS:
Boil: Fill up a large stockpot with water and add a few teaspoons of salt. Bring to a boil. Lower heat and cook for 1 minute per ounce. Remove lobster tails from water and allow to cool for a few minutes before serving.

OYSTERS:
Grill: Turn grill on to medium heat. Place oysters on the grill; once they open, they are ready to eat.

CLAMS:
Boil: Place water in large stockpot. Bring to a boil over high heat. Add clams. Cover stockpot;
reduce heat to medium. Steam 5-7 minutes or until clams open. Remove from stockpot with tongs.
Discard any clams that remain unopened.

FROZEN LOBSTER TAILS:
Thaw tails enough to cut shell (in microwave for approximately 3-4 minutes on defrost for each pound). Cut down the underside of the shell. Pull lobster meat out, cut down the middle, bisect the tail and remove

any vein. Pan broil lobster meat on the stove top, rolling tail sections to uniform doneness – approximately 8 minutes for each inch in diameter. In a frying pan, melt 2 tablespoons of butter on medium-high for dipping. Lobster is ready to serve and is delicious accompanied with a squeeze of lemon and melted butter.

PRAWNS:
Sauté in butter, oil, and garlic 3-4 minutes per side OR boil for 3 minutes, then transfer immediately into ice water to keep firm.

B&E MEATS AND SEAFOOD 22501 Marine View Drive S Suite A Des Moines, WA 98198
QUESTIONS OR COMMENTS? (206) 878-3700
BACK