Surf and Turf Recipes
Mini Surf and Turf Burgers
- 1/4 cup cocktail sauce
- 1/4 cup tartar sauce
- Mini Burgers
- Mini Crab Cakes
- 3 large pieces of white bread, toasted and cut into 2-inch squares
- Combine cocktail and tartar sauces in a small bowl. Prepare Mini Burgers, cover, and keep warm. Prepare Mini Crab Cakes, cover, and keep warm.
- Place Mini Burgers on toasted bread squares. Stack Mini Crab Cakes on top; skewer with decorative toothpick. Serve with cocktail sauce mixture.
Surf and Turf Kabobs
1 lb sirloin steak (or steak of your choice)
18 raw shrimp
5 tablespoons oyster sauce
1 tablespoon soy sauce
3 tablespoons lemon juice
4 tablespoons safflower oil
Cut the steak into bit size pieces and place in a zip-lock bag or a nonmetallic dish.
Peel and devein the shrimp, leaving the tails attached. (I bought the shrimp that were already deveined with tails on).
To make the marinade, whisk the oyster sauce, soy sauce, lemon juice and safflower oil in a small bowl until well combined.
Pour the mixture over the meat, turning to coat and marinate for 15 minutes.
Add the shrimp to the marinade, toss to coat and marinate for 5 minutes.
Remove the meat and shrimp from the marinade.
Thread meat onto metal or presoaked wooden skewers, alternating the steak with the shrimp.
Broil the kabobs over hot coals for 5-10 minutes turning frequently.
Transfer to a warm serving plate and serve immediately.
Surf and Turf Stuffed Mushrooms
10 -12 large mixed mushrooms
10 ounces frozen chopped spinach
1/2 cup red onion, finely diced
2 teaspoons garlic powder
2 tablespoons olive oil
4 ounces cream cheese, softened
3 ounces cheddar cheese spread
2 -4 ounces feta cheese
1/4 cup grated parmesan cheese
3 tablespoons breadcrumbs
1 lb imitation crabmeat
Remove stems from mushrooms. Scoop out insides to form a shell.
Thaw and drain spinach.
In a medium bowl, mix spinach, red onions, garlic powder and olive oil.
Add all four cheeses and bread crumbs. Mix until thoroughly combined.
Tear crab meat into pieces. Gently fold crab into spinach and cheese mixture.
Spoon into mushrooms and mound generously on top.
Bake on a cookie sheet at 350 degrees for 20-25 minutes.
Surf and Turf Spinach Roll Ups
1 cup fat-free mayonnaise or 1 cup nonfat plain yogurt
1 1/2 teaspoons salt free lemon & herb seasoning (like Mrs Dash)
1 teaspoon dill weed
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1/4 cup finely chopped dried beef
3/4 cup crab or 3/4 cup shrimp, meat
12 flour tortillas
In a large bowl, combine mayonnaise and spices.
Stir in spinach until well blended.
Add dried beef and crab meat.
Divide evenly and spread over the 12 tortillas.
Roll each tortilla up jelly-roll style.
Wrap tighly with plastic wrap.
Refrigerate overnight to allow the flavors to meld.
To serve, slice each tortilla into 6 slices and arrange on a platter.