Jumbo Lump Crab Cakes:

Pan Sauté: Add just a little oil and/or butter; or a combination of both to a frying pan on medium heat. Cook on the first side 6 to 8 minutes and turn over and cook for an additional 6 minutes or until golden brown and reaching an internal temperature of 165 degrees.

Baking: Preheat oven to 400 degrees and spray a cookie sheet with non-stick spray. Brush with either mayonnaise or butter and bake for approximately 25 minutes or until golden brown and reaching an internal temperature of 165 degrees.

Snow Crab Legs:

Thaw the crab legs thoroughly. Place them in the refrigerator overnight.

Fill your largest pot with cold water. It should be 2/3 full.

Add approximately 1 tsp. (6g) of salt to the water.

Turn the burner up to high heat. Allow the water to boil.

Boil the legs for between 4 and 5 minutes.

Split each crab leg lengthwise with kitchen shears. Serve with Butter.

Shell On Shrimp:

Thaw in refrigerator.

Steam, boil, or saute for 2-4 minutes or until pinkish/red in color.

Drain quickly. Do not over cook. Never re-freeze shrimp.

Yellow Fin Tuna Fillets:

Brush the fish with olive oil, and sprinkle with salt and pepper.

Grill each side for only 2 to 2 1/2 minutes.

The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

Stuffed Tilapia Fillets:

Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork.