Crawfish - 5 lbs.

• Crawfish ship frozen with dry ice. If the order also contains fresh items, they may freeze in transit.
• Dry ice may dissipate in transit, product may thaw.
• Do not remove dry ice with bare hands.
• Upon arrival, store in the refrigerator or freezer.
• Crawfish can be stored in the refrigerator for up to 2-3 days or in the freezer for up to 4 months.

To Serve

Crawfish

• Insert steamer basket in the pot and fill with water until it reaches the bottom of the steamer basket.
• Cover the pot and bring the water to a boil.
• Separate the crawfish if frozen together, and place them in the steamer. You can stack the crawfish on top of each other, just don’t pile them so high the lid won’t seal the pot.
• Steam the crawfish until heated through, about 15 to 20 minutes.
• Take a crawfish out of the steamer and cut the tail in half crosswise. If you see steam rising from the meat it’s ready to eat.
• Serve and enjoy!

Crabs

• Place a steamer basket in a large pot with enough water to reach the bottom of the basket.
• Once the water is boiling, place the crabs inside, season and cover.
• Steam the crabs for 5 minutes or until the meat is hot throughout.
• If you don’t have a steamer basket on hand you can also reheat the crabs in the oven for approximately 10 minutes at 375°F.

Crab Cakes – Stovetop

• Heat a non-stick pan on medium heat and butter the surface.
• Take the crab cake out of the container and shape it like a hockey puck.
• Cook the crab cakes until both sides are a nice golden brown color, about 6 min (4 oz.) or 10 min (8 oz.)
• Serve and enjoy!

Crab Cakes – Baking

• Preheat the oven to 425ºF and place the crab cakes on a nonstick baking sheet.
• Take the crab cake out of the container and shape it like a hockey puck.
• Optional: Add a slice of butter on top of the crab cake.
• Bake until golden brown, approximately 5-8 min (4 oz.) or 10-12 min (8 oz.)
• Serve and enjoy!

Spiced Shrimp

• Place a steamer basket in a large pot with enough water to reach the bottom of the basket.
• Once the water is boiling, place the shrimp inside and cover.
• Steam the shrimp for maximum 2 minutes.
• Add more seasoning to taste and serve with cocktail sauce.
• Serve & enjoy!

Bisque

• Warm in a saucepan or pot until hot.
• Serve and enjoy!

Lobster Tails – Steam

• Take your lobster tails out of the freezer the night before and place them in a covered plate in your refrigerator to thaw.
• Place a steamer basket in a large pot with enough water to reach the bottom of the basket.
• Once the water is boiling, place the lobster tails inside and cover.
• Steam the lobster tails for 8-10 minutes until the tail is fully red with no traces of brown/green.
• Serve and enjoy!

Lobster Tails – Bake

• Take your lobster tails out of the freezer the night before and place them in a covered plate in your refrigerator to thaw.
• Preheat oven to 350° F.
• Bake the lobster tails in the oven for 15-18 minutes.
• Serve and enjoy!

Maryland Crab Dip

• Preheat oven to 400°F.
• Transfer crab dip mix to an oven safe baking dish and spread in an even layer.
• Bake for 20 minutes or until bubbly.
• Remove from the oven and set aside to rest for 5 minutes before serving.
• Serve crab dip with sliced baguette and crackers! (Not Included)

Scallops – Stovetop

• If frozen, thaw in the refrigerator overnight.
• Heat 1-2 tbsp. butter in a non-stick pan over medium heat.
• Season the scallops with salt and pepper.
• Cook the scallops in a single layer for 5 minutes, turning halfway.
• Scallops are ready when the sides are golden brown and the scallop is opaque all the way through.
• Serve and enjoy!

Scallops – Baking

• If frozen, thaw in the refrigerator overnight.
• Preheat the oven to 400ºF
• Place the scallops on a nonstick baking sheet.
• Brush the scallops with melted butter and season with salt and pepper
• Bake for 10 to 14 minutes or until scallops are opaque.
• Serve and enjoy!

Soft Shell Crabs

• If frozen, unwrap the soft shell crabs and thaw them completely in the refrigerator, covered.
• Sprinkle each crab with salt and pepper.
• Place flour in a shallow bowl and dredge each crab in flour, turning to coat. Shake off excess flour.
• Melt butter in a large nonstick skillet over medium-high heat. The pan should be very hot but not smoking.
• Add crabs to pan, top sides down, and cook 3 minutes.
• Turn crabs over and cook an additional 2 minutes.
• Serve and enjoy!

Crab Cake Stuffed Shrimp – Stovetop

• Heat a non-stick pan on medium heat and butter the surface.
• Cook until both sides are a nice golden brown color, about 6 min.
• Serve & enjoy!

Crab Cake Stuffed Shrimp – Baking

• Preheat the oven to 425ºF and place on a nonstick baking sheet.
• Optional: Add a slice of butter on top.
• Bake until golden brown, approximately 5-8 min.
• Serve & enjoy!

Fresh Shrimp

• Place a steamer basket in a large pot with enough water to reach the bottom of the basket.
• Once the water is boiling, place the shrimp inside, season and cover.
• Steam the shrimp until fully pink, about 5-6 minutes.
• Serve & enjoy!

Prime Filet Mignon Steak

• Thaw in refrigerator overnight or submerge in cold water for 1-2 hours. Once thawed, cook within 1-2 days.
• Let the steak sit out for 20–30 minutes before cooking. This ensures even heating.
• Generously season both sides with salt and pepper.
• Heat a heavy skillet or cast-iron pan over high heat until very hot. Add oil or butter.
• Place the filet in the pan and sear for 2–3 minutes per side until a brown crust forms.
• Cook to desired doneness:
  • For medium-rare: After searing, reduce heat to medium and cook 1–2 more minutes per side, or until internal temperature reaches 130–135°F (54–57°C).
  • For medium: Cook until the steak’s internal temperature reaches 135–145°F (57–63°C).
• Serve and enjoy!