Best 3 Hot Seafood Ramekins Recipes

Hot seafood ramekins are a classic dish that can be enjoyed for brunch, lunch, or dinner. They are easy to make and can be customized to your liking. Whether you prefer shrimp, crab, lobster, or a combination of seafood, hot seafood ramekins are sure to please everyone at your table. The key to making a great hot seafood ramekin is to use fresh, high-quality ingredients and to cook the seafood properly. Overcooked seafood is tough and chewy, so it's important to cook it just until it is opaque and firm.

Let's cook with our recipes!

SHRIMP RAMEKINS

Shrimp Ramekins image

"cooking for 1 or 2" - Katherine Greenberg and Barbara Kyte. Great for one, or make as many as needed, great tasting shrimp!!

Provided by Derf2440

Categories Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 tablespoon flour
1/3 cup hot milk
2 teaspoons chopped chives
1 cup cooked deveined shrimp
1 tablespoon dry sherry
salt
cayenne
1 teaspoon wheat germ or 1 teaspoon breadcrumbs
1 tablespoon shredded parmesan cheese

Steps:

In a small saucepan over medium heat melt the butter and then whisk in the flour.
Quickly whisk in the milk and cook, whisking until thickened.
Add chives, shrimp,sherry, salt and cayenne.
Spoon into buttered ramekins or baking shells.
Sprinkle top with wheat germ and cheese.
Bake at 350 degrees for 15 minutes.
Can be done ahead and refrigerated till ready to pop in the oven.

SALMON RAMEKINS

Salmon Ramekins image

Quick dinner idea. If you love cheese and salmon this is for you. I serve salad and garlic bread with this.

Provided by Diane Flem @DianeFlem

Categories Seafood

Number Of Ingredients 8

Ingredients

6 tablespoon(s) butter
6 tablespoon(s) all purpose flour
1/8 teaspoon(s) nutmeg
2/3 cup(s) half and half
2 teaspoon(s) lemon juice
19 ounce(s) salmon canned
8 ounce(s) swiss cheese
4 ounce(s) mushroom gravy, drained

Steps:

Preheat oven to 350 degrees
In 1.5 quart saucepan over medium heat, melt butter. Into hot butter, stir I in flour and nutmeg until blended.
Gradually stir in half and half and lemon juice. Cook, stirring constantly, until mixture is thickened.
Add salmon with it's liquid, 1 cup of Swiss cheese and mushrooms, stir briskly to break up salmon.
Spoon mixture into four Ramekins, top with remaining cheese.
Bake for 15 minutes or until hot and bubbly.

CRABMEAT REMICK

Crabmeat Remick image

The classic recipe. "Crabmeat Remick has been a New Orleans menu standard since the 1920s, when it first appeared on the Pontchartrain Hotel's Caribbean Room menu. Attesting to the stylishness and longevity of the dish, it also was a favorite of the celebrity-filled Stork Club and the Eden Rock in New York over fifty years ago. This classic crabmeat appetizer was on the Emeril's Delmonico menu when the restaurant first opened. Crabmeat Remick is simple to prepare; it also can be made several hours ahead, refrigerated, and then baked just before serving." Recipe courtesy Emeril Lagasse. (recipes for mayo and croutons included. Prep time does not include mayo or croutons)

Provided by Queen Dragon Mom

Categories < 30 Mins

Time 18m

Yield 2 cups

Number Of Ingredients 13

Ingredients

1 1/2 teaspoons unsalted butter
1 cup homemade mayonnaise, recipe follows or 1 cup mayonnaise
1/2 cup chili sauce
2 tablespoons finely chopped green onions
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon dry mustard
1 teaspoon tarragon vinegar
1 teaspoon paprika
1 teaspoon hot red pepper sauce
1 lb lump crabmeat, picked over for shells and cartilage
7 slices bacon, crisply fried and crumbled
6 tablespoons parmesan cheese, freshly grated

Steps:

Preheat the oven to 400 degrees F.
Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet,.
and set aside.
Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic,.
mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
Fold in the crabmeat and mix until well coated with the sauce, being.
careful not to break up the lumps. Divide the mixture among the prepared.
dishes and top each portion with 1 tablespoon each of the bacon and.
cheese. Bake until the crabmeat is hot and the cheese is golden brown on.
top, 8 to 10 minutes.
Carefully transfer the ramekins to six plates and serve immediately with.
croutons on the side.
Mayonnaise:.
/1 large egg/.
/1 large egg yolk/.
/2 teaspoons fresh lemon juice/.
/1 teaspoon Dijon mustard/.
/1/2 teaspoon salt/.
/2 tablespoons water/.
/1 1/4 cups vegetable oil/.
/1/4 cup olive oil/.
/1/8 teaspoon cayenne, optional/.
Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water,.
and salt in the bowl of a food processor or blender. Process on high.
speed for 20 seconds. With the motor running, pour the oil in a thin.
stream through the feed tube and process until the mixture begins to.
thicken. When half of the oil has been incorporated, add the remaining.
tablespoon of water. With the motor running, add the remaining oil in a.
thin stream, and process on high until all the oil is incorporated.
Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
Chill and use as needed. (The mayonnaise will keep, stored in an.
airtight container in the refrigerator, for 24 hours.).
Large Croutons:.
/1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to.
1/2-inch slices/.
/1/4 cup olive oil/.
/1/4 teaspoon salt/.
/1/8 teaspoon freshly ground black pepper/.
Preheat the oven to 400 degrees F.
Place the bread slices on a large baking sheet and brush 1 side of each.
slice with the olive oil, then lightly season with the salt and pepper.
Bake until light golden brown, about 8 minutes.
Cool slightly on the baking sheet before handling or serving.
Yield: 12 to 20 croutons.

Nutrition Facts : Calories 817.3, Fat 51.2, SaturatedFat 18.1, Cholesterol 253.3, Sodium 2215.5, Carbohydrate 17, Fiber 2.5, Sugar 2.3, Protein 69.1

Tips:

Choose the freshest seafood possible. This will ensure that your dish is flavorful and delicious.
Don't overcook the seafood. Seafood is delicate and can easily become tough and rubbery if it is overcooked.
Use a variety of seafood in your ramekins. This will add flavor and texture to the dish.
Season the seafood well. Use a variety of herbs, spices, and citrus to add flavor.
Don't be afraid to experiment. There are many different ways to make seafood ramekins, so feel free to experiment with different ingredients and flavors.

Conclusion:

Seafood ramekins are a delicious and easy-to-make dish that is perfect for any occasion. Whether you are hosting a dinner party or just looking for a quick and easy weeknight meal, seafood ramekins are sure to please everyone at the table. So next time you are looking for a new seafood recipe, give seafood ramekins a try.