Ingredients:

8 cups water
4 cups white distilled vinegar
1 1/3 cups old bay seasoning
1/2 cup coarse salt
1/2 cup dry mustard
1/4 cup cracked black pepper
1/4 cup red chili flakes
48 live blue crabs

Methods:

1. In a large pot with a steaming rack, combine water and vinegar.
2. In a small bowl, mix together the Old Bay, salt, mustard, pepper, and chili flakes.
3. Layer crabs on the rack, sprinkling the spice mixture over each layer.Tightly cover, placing a weight on the lid to deter escapees.
4. Boil over high heat until crabs are bright red, about 20 minutes.
5. Turn them out onto a newspaper-covered table, preferably outdoors, and dig in. Drawn butter and lemon are fitting accompaniments.

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Ingredients:

1/4 cup salt
4 (1 1/2-pound) lobsters

Methods:

1. Pour water into a large stockpot according to this formula: 1 gallon for the first pound of lobster and 1 additional quart for each additional pound.
2. Bring to a rolling boil and add salt.
3. Add lobsters, head first, one at a time and quickly cover. Boil for about 11 minutes from the time the water returns to a boil. Meat should be opaque and firm or 140°F when an instant-read thermometer is inserted into the tail meat.
4. Drain well and serve.

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Ingredients:

3/4 Cup Smucker’s Orange Marmalade
1/4 Cup soy sauce
1/4 Cup Honey
2 Tablespoons fresh lemon juice
1 Teaspoon garlic powder
1/2 Teaspoon ground ginger
4 6 oz. swordfish steaks (each about 3/4″ thick)
Cooked white rice

Methods:

Combine orange marmalade, soy sauce, honey, lemon juice, garlic powder and ginger in 8×8x2″ glass baking dish and stir. Add fish and turn to coat.Let marinate at room temperature 1 hour, turning occasionally.

Preheat broiler.Remove fish from marinade; place on broiler rack.Transfer marinade to small saucepan and boil 1 minute.Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side.Transfer fish to plates and serve with rice.

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Ingredients:

4 (5 ounce) salmon fillets
1 tablespoon tequila
1 tablespoon lime juice
1/2 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped chives
1/2 teaspoon grated lime peel
Dash of salt and white pepper
2 tablespoons butter, melted
Lemon and lime slices (for garnish)
Cilantro sprigs (for garnish)

Methods:

In nonreactive container (not aluminum) that is large enough to hold salmon in a single layer arrange salmon.Combine tequila and lime juice in a small bowl.Pour over fillets and turn to coat.Cover with plastic wrap and refrigerate for 30 minutes.

In blender combine sour cream, parsley, chives, lime peel, salt and pepper and process until smooth set aside.Heat broiler.Transfer salmon to broiling pan, reserving marinade. Pour marinade into a bowl add butter and stir to combine.

Broil salmon, basting with marinade mixture, until fish flakes easily.3 to 4 minutes depending on thickness.Transfer salmon to serving platter top with any juices from bottom of broiling pan and any remaining marinade mixture.Spoon sour cream mixture over fillets and garnish.

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Ingredients:

1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons lemon juice
1 teaspoon curry powder
1/2 teaspoon salt
4 (3/4-inch thick) grouper or other fish fillets

Methods:

Combine first 5 ingredients stir well.Place fillets in a 13 x 9-inch baking dish brush with half of honey mixture.Turn fillets brush with remaining honey mixture.Cover and marinate in refrigerator for 15 minutes.

Remove fillets from marinade, reserving marinade.Place fillets on a lightly greased rack in a roasting pan.Broil 4 inches from heat 10 to 12 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade.

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