Seafood Entrée Sampler for Two

Crab Cakes:
Baking from Frozen (Preferred Method): Preheat oven to 375°F. Brush tops of crab cakes with a thin layer of mayonnaise, or a little bit of melted butter. Spray a cookie sheet with a thin layer of non-stick cooking spray. Bake for approximately 27-32 minutes, or until golden brown and bubbly on top. For an extra crispy crab cake, turn on broiler for the last two minutes of baking.
Pan Fry:  Thaw completely under refrigeration. Preheat pan on medium heat with tsp. of oil or butter. Cook covered in frying pan at medium temperature for approximately 4-6 minutes per side. Crab cake may be cooked from a frozen state using a lower temperature and cooking for a longer period.

Lobster Tails: Keep frozen until ready to use, thaw under refrigeration for 10-24 hours.
Steam:  Place a small pot with 2 inches of water (or steamer insert) and steam for 8-12 minutes.
Broil:  Remove or split the soft undercover of the tails with kitchen scissors. Slightly crack the upper shell so that the tails lie flat on the baking pan, generously brush lobster meat with melted butter, and broil shell down about 5" from heat for 8-12 minutes (you may turn halfway throughout if desired).
Grill:  Remove soft undercover of the tails with kitchen scissors, insert a metal skewer straight through the tail so the tails stand straight. Grill cut side down over medium-high heat for about 5-6 minutes until the shells are bright in color. Turn the tails over and spoon a tablespoon of melted butter onto the lobster meat. Grill for another 4-5 minutes. Lobster Tails are fully cooked when white all the way through the meat and an internal temperature of 140°F-145°F has been reached. Serve with additional butter or lemon as desired.

Mussels In Garlic Sauce: Keep frozen until ready to use.
Microwave:  Empty contents into a microwaveable dish, cover and heat on 80% power for 5-6 minutes. Optional Microwave instructions: Puncture pouch, place on microwavable plate and heat on 80% power for 5-6 minutes. Allow to stand 1 minute. Shake bag to coat mussels with sauce.
Boil-in-Bag:  In a medium-sized saucepan bring 6 cups of water to a boil. Reduce heat to low and submerge pouch in boiling water for 5-6 minutes. Shake bag to coat mussels with sauce before serving.
Sauce Pan:  Empty contents of pouch into a saucepan. Cover & heat over medium heat for approximately 4 minutes, reduce heat and simmer for additional 2 minutes.

WARNING:  Contents will be hot; open pouch with care. Appliances vary in performance; instructions are guidelines only. Do not refreeze unused portions.

New England Clam Chowder: Keep frozen until ready to use, thaw in refrigerator 12-24 hours.
Stove Top (preferred):  Pour contents into a pot and heat covered on low to medium heat, stirring occasionally, until the product begins to simmer.
Microwave:  Pour contents into microwavable container and heat covered on high 4-6 minutes, stirring occasionally, until heated through.