FM Recipes: Crab Packed Rich Zucchini Boats with Garlic Horseradish Baked Swordfish Steaks & Almond Flour Fried Buffalo Shrimp Veggie Medley

This recipe was definitely one of our very favorites to make to date! It takes a little bit of work to do, but it is SOOOO WORTH IT! Yum. Try this with Fisherman's Market Jonah Crab Leg Meat, Swordfish & Boat Run North Carolina Shrimp today and you will not be disappointed.

- 1 lb. Fisherman's Market Frozen Jonah Crab Leg Meat (Thawed)
- Two Large Swordfish Steaks (2 lbs.)
- 1 lb. of Fisherman's Market North Carolina Boat Run Shrimp
- 5 Straight Medium-Sized Zucchinis
- 8 oz. Whipped Cream Cheese Package
- Jar of Minced Garlic
- Package of Real Crumbled Bacon
- Jar of Sliced Sweet Garlic Red Peppers
- 1/2 lb. Sliced Swiss Cheese
- Cajun Seasoning
- Black Pepper
- Extra Virgin Olive Oil
- Montreal Chicken Seasoning
- Hellman's Real Mayonaisse
- Bookbinder's Prepared Horseradish
- Thyme
- Garlic Powder
- Basil
- Sliced Portobello Mushrooms
- 1 Large Red Onion
- 1 Large Yellow Pepper
- Salted Butter
- Frank's Red Hot Buffalo Sauce
- Vegetable Oil
- Super Fine Almond Flour
- Peeled Garlic Cloves

Fisherman's Market Jonah Crab Leg Meat Zucchini Boats:

1. Allow your Jonah Crab meat to begin thawing out by placing the sealed package in a bowl or sink full of cold water.
2. Cut your zucchinis vertically in half as straight as possible. You will want to pick out the straightest zucchinis at the produce store.
3. Using a spoon, carve out the middle of the zucchinis. We find it easiest to use the side of the spoon on one side of the zucchini all the way down one side and then do the same on the other side until the entire center section can be removed from the zucchini. Use the tip of the spoon to gently smooth out the zucchini boat. Place each zucchini boat onto a cookie sheet or oven safe pan.
4. Chopped up your sweet garlic peppers into small pieces. Add the peppers and 3 tablespoons of minced garlic right into the whipped cream cheese package or combine them all in a bowl for mixing. Add 2 tablespoons of cajun seasoning, a dash of pepper and a small dash of Montreal Chicken Seasoning. Add a small amount of real bacon bits as well and mix all of these together well.
5. Begin layering your zucchini boats with the cream cheese mixture and smooth out each boat with the tip of your spoon to leave enough room for the Jonah crab meat to follow.
6. Now begin layering your Fisherman's Market Jonah Crab Leg Meat in neat rows filling in your zucchini boats from top to bottom (as seen in pictures above).
7. Sprinkle a little more cajun seasoning on top of your jonah crab leg meat.
8. Cut slices of swiss cheese the long way in half and cover your zucchini boats with two pieces each to ensure it melts over the entire zucchini after baking.
9. Place zucchini boats on a platter in your refrigerator to allow hardening of all ingredients.

Baked Garlic Horseradish Swordfish:

1. Preheat your oven to 400 degrees Fahrenheit. Take an oven safe dish that can fit both of your swordfish steaks side by side. Add a coating of olive oil to the entire bottom of the pan and place your two steaks side by side on top of the oil.
2. Mix the mayonaisse and horseradish together in a bowl. If you don't like too much horseradish then taste test it to your liking. Add a tablespoon of black pepper, a tablespoon of olive oil, some dried thyme, some dried basil and a teaspoon of garlic powder and mix together with a spoon.
3. Coat the tops of your swordfish generously. Keep in mind when you cook this, mostly all of this will get melted away and permeate into your swordfish steak flavoring it deliciously as well as not allowing it to dry out your swordfish.
4. Cut whole garlic cloves into thirds and decorate the top of your swordfish with them. Add a handful of real bacon bits as well.
5. Place your swordfish and your zucchini boat pans into the oven. Place the swordfish pan on the top rack for best results.

Almond Flour Fried Buffalo Shrimp & Veggies:

1. Take all of your shrimp out of the bag and rinse them quickly under cold water to wash them off.
2. Place them in a mixing bowl and add 1/2 of a can of light beer or just enough to moisten each shrimp. Set aside.
3. Chop half of your package of mushrooms up into smaller thin slices. Dice yellow pepper. Diced half of your red onion. See pictures above for reference.
4. In a large pan, pre-heat a large pour of olive oil. Then add your mushrooms, yellow peppers, red onions, half a stick of butter and 3 tablespoons of minced garlic to the pan and allow to simmer.
5. Stir all ingredients together in pan and allow more simmering. Add 1/4 of the bottle of Frank's Red Hot Sauce to the mixture and stir again. Set heat to low.
6. Add enough vegetable oil to a deep stove-top pot so that the bottom is 1/4" thick with oil. Set heat to high.
7. Strain your beer-soaked shrimp and toss back into the same mixing bowl. Next open your bag of almond flour and sprinkle lightly all over each shrimp. Turn each shrimp over and repeat until all shrimp are coated with almond flour.
8. Once your vegetable oil is nice and hot, begin adding each shrimp in as fast as possible. Allow each shrimp to cook 90 seconds per side. You will notice the color turns orange-like when the shrimp is done cooking.
9. Remove all shrimp from the oil and shake in a collander to remove excess flour and oil. Place shrimp on paper towels to cool and dry.


1. Set your oven to broil on high for no longer than 2 minutes.
2. After two minutes, remove your swordfish from the top rack and swap it to the bottom rack and put your zucchini boats on the top rack. Allow 1 more minute of broiling and then turn off the oven.
3. Place your shrimp on a plate and scoop your buffalo vegetable sauce on top of the shrimp.
4. Remove your swordfish and zucchini boats from the oven and place one zucchini boat on the same plate. We cut our swordfish steaks in half and placed one piece on the plate along with the zucchini boat and shrimp medley.