Baked Seafood Fondue Recipes

Steps:

• Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted.
• stir occasionally.
• When melted, stir in the lobster meat or shrimp meat.
• Garnish with red pepper if desired and serve with the crusty bread.

Steps:

• 1. Preheat oven to 325 degrees F.
• 2. Combine all of the ingredients except crab and shrimp in a large saucepan and cook over medium-low heat, stirring until cheeses are thoroughly melted and mixture is smooth. Stir in crab and shrimp; cook for another few minutes. Pour mixture into an 8-inch baking pan or souffle pan.
• 3. Bake for 25-30 minutes, until top is golden brown.
• 4. Serve hot with sliced French baguette or crackers. Keep warm with a chafing dish.

Steps:

• Preheat oven to 450 degrees. Lightly oil 9" X 9" baking dish.
• Combine olive oil, onion and garlic in sauce pan, sautee over med. low heat until tender.
• Add cream, salt, pepper, bring to low simmer for 1 minute.
• Add cheeses and hot sauce. Stip until smooth.
• Pour into greased baking sidh, bake for 15 minutes.

Steps:

• Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.

Steps:

• Preheat oven to 400.
• For the sauce, melt the butter in a pan. Stir in the flour and nutmeg until smooth.
• Gradually stir in the milk. Cook until smooth and thickens a little.
• Add the cheese, and stir until melted. Add in the sherry and crab meat, mixing well to coat the crab.
• Season tilapia with salt and pepper. Place the tilapia in an 8x8 pan.
• Pour the fondue-crab sauce over the tilapia.
• Sprinkle with the paprika.
• Bake at 400 for 25-30 minutes.

Steps:

• Put sauce into sauce pan and add shredded cheese.
• Stir until all the cheese is melted.
• Add shrimp and stir until warm.
• Add pico de gallo just before serving.
• The shrimp and pico de gallo really add a lot of moisture, but if it is too thick, add a little milk, half & half or heavy cream.
• If you don't have pico de gallo, finely diced tomatoes and onions can be used instead.

Steps:

• Cut salmon and halibut into 3/4" pieces, discarding skin and bones.
• Peel and devein shrimp.
• Rince scallops to remove any grit.
• If large, cut in half.
• Arrange fish and shellfish on a large serving platter.
• Mix the sauces and spoon into small serving bowls.
• Heat oil in a fondue pot over an alcohol burner until it starts to bubble.
• Serve.
• Each guest will spear pieces of seafood unto a fondue fork and cook in the hot oil, then dip in a sauce or sprinkle with lemon juice.
• The salmon and halibut pieces take about 2 minutes, the scallop and shrimp about 3 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
• Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.