It's always good to cook fresh seafood within two days of purchase. If that's not possible, here are some tips to help you store it.
Store live oysters, clams and mussels in the refrigerator. Keep damp by placing in shallow bowl with a wet paper towel draped over them.
Keep fresh shucked oysters, scallops and clams in their own container and store in the refrigerator. For best results, surround the container with ice.
Store live lobster and crab in the refrigerator in moist packaging, but not in airtight containers.
Just before opening and cooking scallops, mussels, clams or oysters in the shell, they should be scrubbed under cold water.
Handle all seafood with care. Seafood with bruises or punctures will spoil more rapidly.
Webmaster's Note: Sherry Johns of Breton Bay in southern Maryland and Dorsey Marshall of Dorsey's Fish & Oyster House have graciously provided us with their "own personal favorite crabcake recipe". Thanks Sherry and Dorsey. To provide your favorite seafood recipe for our readers, e-mail the recipe with your name and hometown.
In skillet over medium heat, melt butter add onion and celery and saute` until soft. Place in large bowl to cool. Add eggs and sour cream and mix together. To the bowl add cheese, parsley, worcestershire sauce, shrimp, salt and pepper. Mix well.Then fold in crabmeat and shape into cakes. Place on a baken sheet sprayed with a non fat cooking spray and broil 5 to 10 minutes a side until they are done. ENJOY! John Ewasco Wilmington, De.
Combine all ingedients in a large bowl (don't get carried away with bread crumbs, just enough to hold cakes together). Make into patties and fry in butter -- for lower fat use cooking spray.
Mix dry ingredients, then add remaining items & pour over lump crabmeat. Gently mix so not to break up lumps. Scoop out with ice cream scoop and form each in a ball. Should make about 6 - 8 nice Crab Cakes. Deep fry or broil until light brown.