• 1 Live Alaskan King Crab
• 1 stick unsalted butter, room temperature and softened
• 1 teaspoon Sriracha
• 1 1/2 tablespoons lemon juice
• 1/2 tablespoon sugar
• 3 dashes smoked paprika
• 1 tablespoon chopped parsley and/or chives

Preheat oven to 400°F (207°C).

Cut the King Crab legs into shorter segments using a pair of scissors to expose the crab meat. Alternatively, you can also cut the top part of the shell to expose the crab meat.

Arrange the King Crab legs in a baking tray and bake for 20 minutes. Cover with aluminum foil to avoid drying out the crab.

In the meantime, make the Sriracha Lemon Butter by whipping the softened butter with a whisk. Add the Sriracha, lemon juice and sugar, whisk to combine well. Set aside.

As soon as the King Crab is out of the oven, spoon the butter over the crab meat. Dust with more smoked paprika and garnish with chopped parsley and/or chives. And it’s ready!

The post 阿拉斯加皇帝蟹 (鮮活) appeared first on Seafood Society.

Baked Lobster with Cheese

Ingredients

 1/2 lobster

 2 teaspoons melted butter

 2/3 cup light cream

 1/2 slice bacon chopped finely

 1 stalk spinach

 1 clove garlic chopped finely

 2 slices cheese use your favorite cheese

 salt to taste

 1 pinch sugar

 flour

 dried parsley flakes

The post 波士頓龍蝦 (鮮活) appeared first on Seafood Society.

SMOKED MUSSELS WITH GARLIC, BUTTER AND HERBS

1kg Ready to Cook Blue Mussels                                                       1/2 cup olive oil

1/4 cup chopped fresh flat-leaf parsley                                            2 tablespoons chopped fresh chives

2 tablespoons finely chopped fresh tarragon                                  1 tablespoon fresh lemon juice

1/2 teaspoon salt                                                                                 1/4 cup salted butter, cubed

2 teaspoons finely chopped garlic                                                     3/4 cup apple wood chips

4 lemon wedges

1. Stir together olive oil, parsley, chives, tarragon, lemon juice and salt in a small bowl. Set aside.
2. 2 Preheat the barbecue to high (around 230 – 250 C). Place the mussels, garlic and butter in a large sized disposable aluminum pan.
3. 3 Poke a dozen 2cm sized holes in one end of the disposable aluminum pan. Place wood chips over holes, and place pan on barbecue with wood chips directly over flame. Heat until wood chips start to smoke for about 10 minutes. Place a foil pan with mussels onto a grate beside the pan with wood chips. Cover both pans tightly with aluminum foil. Cook, covered, until mussels are opened, about 15 minutes. Any mussels that have not opened can simply be prised open with a knife.
4. 4 Place mussels in a large bowl and drizzle with butter mixture from the cooking pan.
5. 5 Sprinkle with herbs and serve with lemon wedges.

The post 有機藍青口 (鮮活) appeared first on Seafood Society.

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The post 刺龍蝦 (鮮活) appeared first on Seafood Society.

6 Scallops in the shell
Rosemary and garlic butter
160g garlic butter
3 Tbs chopped rosemary
2 slices toasted brioche

Method

Pre-heat oven to 180 C. Soften butter and fold through chopped rosemary.

Chop brioche, or blitz in a small food processor until you have fine crumbs.

Place a spoonful of butter on top of each scallop and sprinkle with brioche crumbs and sea salt.

Bake for 8-10 minutes, until golden.

The post 法國原殼帶子(鮮活) appeared first on Seafood Society.

Razor Clams (live)

100 ml Rice wine (you can use any strong liquor such as whiskey to replace this)

5 cloves Garlic (minced)

5 tbsp Oil

3 tbsp Light soy sauce

Salt and pepper to taste

Garnish: coriander (spring onion, chopped)

The post 蟶子仔 (鮮活) appeared first on Seafood Society.

This product is MSC certified and is under our scope of MSC Chain of Custody, Code number MSC-C-55904

Seafood with this mark comes from an MSC certified sustainable fishery. www.msc.org

M&C Asia is delighted to have been awarded the MSC Chain of Custody Standard. The Chain of Custody certification ensures traceability of certified sustainable seafood through every stage of processing, from fishery to final consumer.

The post 荷蘭青口(鮮活) – MSC 認證 appeared first on Seafood Society.

~1kg Bultos

About 2 qts. water, enough to cover whelks

1 T white wine vinegar

Splash of dry white wine

1 bay leaf

5 sprigs thyme

1/2 t coarse black pepper

1 t salt

1 T chopped flat leaf parsley

Aioli sauce

The post 翡翠螺 / 峨螺 (鮮活) appeared first on Seafood Society.

Live / Fresh Cockles

2 tbsp of olive oil

1 tbsp of olive oil

1 shallot, trimmed and sliced

1 garlic clove sliced

100g of Pancetta

2 sprigs of fresh thyme

350ml of white wine

basil leaves roughly chopped

cracked back pepper to taste

The post 螄蚶 (鮮活) appeared first on Seafood Society.

Live/Fresh clams

3 tablespoons unsalted butter

3 cloves garlic, minced

2 medium shallots, diced

Pinch of crushed red pepper flakes, optional

1 cup chicken stock

¾ cup dry white wine

½ cup heavy cream

 salt and ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh chives

The post 蜆 (鮮活) appeared first on Seafood Society.