Recipes — seafood
This very simple recipe will give a unique smoky flavor to the delicate crabmeat. To eat we recommend removing the meat from the shells and dipping it in clarified butter seasoned with some smoked salt. Ingredients King Crab Claws and legs (preferably fresh and as many as you can get) Cedar Plank Cedar wraps Twine Directions Preheat your grill to 350 degrees. After soaking the cedar wrap, tear it into 1 inch strips. Bundle 3 pieces of crab together and wrap the cedar strip around, secure with a piece of twine. Place the secured bundles on the soaked cedar plank and close...
You know what are really good? Shrimp. Prawns. Langoustines! Know what else is really delicious? Sriracha. Lots of it. I like to use so much Sriracha on my pizza, popcorn, eggs, pasta, or (in this case) shrimp, that it turns a nice bright, peppery, red. We wanted to find the easiest possible way to get these two ingredients together in an immediate kind of way. Enter the ever-faithful cedar wraps. Cedar wraps, which are also called cedar papers, are thin sheets of cedar veneer that add smoky, cedar flavor when used on the outdoor barbeque, or cedar flavor when used...