Elegant Baked Seafood Neptune Recipes

SEAFOOD CREPES

Steps:

• For crepes;.
• Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
• In an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. Cook until top is dry and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. * tip*You can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
• Saute the mushrooms and green onion in butter until tender. Put the seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
• In each crepe, place 1/4 cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.

NEPTUNE PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Stir together Seasoning and Crouton Blend, oil and cold water in medium bowl; set aside.
• Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into seasoning mixture. Stir seafood chunks and broccoli into salad. Serve immediately, or refrigerate.

NEPTUNE'S SEAFOOD CHEF SALAD

Steps:

• Combine red pepper, green pepper, oil & lemon juice in a re-sealable food storage bag. Add salmon, gently toss to coat & refrigerate for 3-4 hours.
• Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
• SALAD ASSEMBLY: Place lettuce wedges on 6 serving plates. Add 2 oz salmon, 2 oz crabmeat, 2 scallops & 2 oz shrimp to ea plate. Garnish w/tomato wedges & serve w/desired dressing or choice of dressings.

STEAK NEPTUNE

Steps:

• Place the steaks between sheets of plastic wrap.
• Pound with the flat side of a mallet until they are of an even thickness (about ¼" or so).
• Sprinkle with salt and pepper.
• Place some crabmeat on one end of each steak and then sprinkle with lemon juice.
• Roll the steaks up to encase the filling.
• Roll the steaks in cornstarch, coating heavily.
• Heat the butter in a saucepan and, over medium heat, sauté the steaks for 15-20 minutes or until cooked through, turning them to brown evenly.
• Remove the steaks from pan and keep them warm.
• Add the scallions and green peppers to pan, and sauté for 1 minute, stirring constantly.
• Stir in the flour and add the wine.
• Heat to boiling, stirring up the browning.
• Add the cream and boil, stirring, until the sauce is thickened and smooth.
• Add the steaks to the pan and simmer for 5 minutes longer.
• Serve garnished with chopped parsley.