WebPrepare the scallops by removing the side muscle (if applicable), rinse and pat dry. Using a sharp knife, cut a series of shallow, criss-cross lines into the flat …
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WebRemove stems and clean out the inside of the mushroom cap with a spoon. In a bowl- mix together all ingredients EXCEPT the Olive oil and ½ cup mozzarella …
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Crab Stuffed Lobster Tails is the ideal dinner for a special occasion. You won’t beleive how easy they are to make! Preheat oven to 425 degrees. In a medium mixing bowl, whisk together mayonnaise through Old Bay seasoning. Gently toss crab into mixture with a fork, making sure that you don’t break up the large pieces of crab.
Combine yogurt, mayonnaise, roasted red peppers, Old Bay, lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in crabmeat; refrigerate until ready to use. Using kitchen shears, cut straight down top center of each lobster tail shell. Use a spoon to gently release the meat from each side of the shell.
Preheat oven to 400°F. Combine yogurt, mayonnaise, roasted red peppers, Old Bay, lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in crabmeat; refrigerate until ready to use. Using kitchen shears, cut straight down top center of each lobster tail shell.
Combine yogurt, mayonnaise, roasted red peppers, Old Bay, lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in crabmeat; refrigerate until ready to use. Using kitchen shears, cut straight down top center of each lobster tail shell.