Cajun-Style Seafood Alfredo with Lobster, Crab, and Salmon
Ingredients:
Seafood:
1 lobster tail, cooked and chopped
½ lb lump crab meat, picked over for shells
2 salmon fillets, skin removed, cut into chunks
Pasta:
12 oz fettuccine or penne pasta
Sauce:
2 tbsp olive oil
4 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1–2 tbsp Cajun seasoning (adjust to taste)
1 tsp smoked paprika
½ tsp black pepper
Salt, to taste
1 tbsp lemon juice (optional, for brightness)
Garnish:
2 tbsp fresh parsley, chopped
Optional:
½ cup reserved pasta water (to adjust sauce consistency)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water, and set aside.
Prepare the Seafood:
Lobster: Boil lobster tail for 5–7 minutes until the shell is bright red. Remove meat, chop into bite-sized pieces, and set aside.
Salmon: Heat 1 tbsp olive oil in a large skillet over medium heat. Season salmon chunks with 1 tsp Cajun seasoning. Cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Crab: Ensure crab meat is free of shells. Set aside (crab will be gently warmed in the sauce later).
Make the Alfredo Sauce:
In the same skillet, melt butter with 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in Cajun seasoning and smoked paprika, cooking for another 30 seconds to bloom the spices.
Pour in heavy cream and bring to a gentle simmer, stirring constantly. Simmer for 3–5 minutes until slightly thickened.
Add Parmesan cheese, stirring until melted and sauce is creamy. If too thick, add reserved pasta water, 1 tbsp at a time. Season with salt, pepper, and lemon juice (if using).
Combine Seafood and Sauce:
Gently fold in lobster, crab, and salmon into the sauce. Heat through for 2–3 minutes, being careful not to break up the seafood.
Assemble the Dish:
Add cooked pasta to the skillet, tossing to coat evenly with the sauce and seafood. If needed, add more pasta water for desired consistency.
Serve:
Garnish with fresh parsley. Serve hot with garlic bread or a side salad.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4–6

Chilean Caldillo de Congrio – Conger Eel Soup

One of Chile’s most beloved seafood dishes, Caldillo de Congrio is a robust soup made with conger eel, vegetables, herbs, and white wine — famously praised by poet Pablo Neruda.

Ingredients (Serves 4):

* 600g conger eel or firm white fish, cut into chunks
* 1 onion, sliced
* 2 carrots, sliced
* 2 potatoes, cubed
* 2 tomatoes, peeled and chopped
* 2 cloves garlic, minced
* 150ml white wine
* Olive oil, parsley, salt, pepper

Instructions:

1. Sauté onion, garlic, and carrots in olive oil. Add tomatoes and cook down.
2. Add white wine, potatoes, and enough water to cover. Simmer until potatoes are tender.
3. Add fish and cook gently for 8–10 minutes.
4. Season with salt, pepper, and top with parsley.

Chilean Tip:
Serve with lemon wedges and a side of warm bread or rice.

Easy Tuna Patties

Golden Crispy Tuna Cakes with Herbs and Lemon Zest

Ingredients:

2 (5 oz) cans tuna in water, drained

1/2 cup breadcrumbs

2 large eggs

1/4 cup finely chopped onion

1 tablespoon fresh parsley, chopped (or 1 tsp dried)

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 tablespoons olive oil (for frying)

Directions:

In a mixing bowl, combine drained tuna, breadcrumbs, eggs, onion, parsley, lemon juice, Dijon mustard, garlic powder, and black pepper.

Mix well until the ingredients are fully incorporated and the mixture holds together.

Divide the mixture into 6 equal portions and form into small patties.

Heat olive oil in a nonstick skillet over medium heat.

Cook the patties in batches for 3–4 minutes per side, or until golden brown and crispy.

Remove and drain on a paper towel-lined plate.

Serve hot with lemon wedges, a dollop of tartar sauce, or over a fresh green salad.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 210 kcal | Servings: 3 servings (2 patties per person)

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Crispy, savory, and ready in 20 minutes — these Easy Tuna Patties are a weeknight winner! Add a squeeze of lemon and you're good to go.

BEHEMOTH FOUR-SEAFOOD DELIGHT DEEP DISH

Ingredients:
1 lb deep dish pizza dough
100 g lobster meat
100 g shrimp, peeled & deveined
100 g white fish chunks (e.g., cod)
100 g crab meat
2 cups shredded mozzarella
1/2 cup creamy garlic sauce or Alfredo
Fresh parsley, chopped
2 cloves garlic, minced

Instructions:
1⃣ Prebake dough in deep dish pan at 200°C (400°F) for 10 min.
2⃣ Mix seafood with garlic and sauce.
3⃣ Layer seafood mix and cheese over crust.
4⃣ Bake 20–25 min until bubbly and golden.
5⃣ Garnish with parsley before serving.

Prep: 20 min | Bake: 25 min | Total: 45 min | Serves: 4–6

Crab & Shrimp Stuffed Salmon

A seafood lover’s dream dinner! This juicy salmon fillet is loaded with buttery crab, tender shrimp, and savory herbs—roasted to golden perfection and bursting with flavor! Perfect for holidays or any day you want to impress.

Ingredients:

1 large salmon fillet (cut to butterfly)

1/2 lb cooked shrimp, chopped

1/2 lb lump crab meat

4 oz cream cheese, softened

2 tbsp mayo

2 garlic cloves, minced

1 tsp lemon juice

1 tbsp chopped parsley

Salt, pepper, paprika

Instructions:

Preheat oven to 375°F.

Mix shrimp, crab, cream cheese, mayo, garlic, lemon juice, parsley, and seasonings in a bowl.

Fill the butterflied salmon with the mixture.

Bake for 18–22 minutes or until salmon flakes easily.

Serve with lemon wedges and enjoy every bite!

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