3 cans crabmeat
1 stalk celery and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon Captain Ed’s Seafood Rub
Kosher salt and freshly ground pepper to taste

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated cheddar
Salt and pepper
1 Tbsp Captain Ed’s Seafood Rub

Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain and set aside. Heat the butter in saucepan and saute the pepper and onion until soft. Preheat oven to 325 degrees F. Combine the rice, soup, 1 1/2 cups of cheese, shrimp, Captain Ed’s Seafood Rub and vegetables. Add salt and pepper, to taste. Mix well. Spray an 11×7-inch glass casserole dish with non-stick spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

6 ears of corn
2 lbs crab legs
1 lb shrimp
1 lb andoulle sausage
4 medium potatoes
3 Tbsp Captain Ed’s Seafood Rub

In a large stockpot add enough water to cover seafood and vegetables. Add Captain Ed’s Seafood Rub. Cook until boiling. Maintain a rolling boil until for 15 minutes or until potatoes are done. Drain and enjoy.

12 oz shrimp
8 oz dried linguine
3/4 cup chicken broth
1/3 cup dry sherry or chicken broth
2 Tbsp lemon juice
2 tsp Captain Ed’s Seafood Rub
1/4 tsp salt
1/4 c grated Parmesan
2 Tbsp Olive Oil
1/4 c pine nuts
2 cloves garlic, minced
4 oz fresh mushrooms
1 Tbsp butter
4 cups fresh baby spinach

Cook linguini according to package directions; drain. Return to hot pan and cover to keep warm. Meanwhile, in a small bowl combine broth, sherry, lemon juice, and 1 tsp Captain Ed’s Seafood Rub. Set aside. In large skillet cook shrimp, pine nuts, and garlic in 1 Tbsp hot oil over medium heat for 2-3 minutes or until shrimp are opaque, stirring frequently. Remove shrimp mixture from skillet. Add mushrooms and butter to skillet. Cook about 3 minutes or until mushrooms are nearly tender. Carefully add broth mixture. Bring to boiling; reduce heat. Boil gently uncovered for 5 minutes. Return shrimp mixture t0 skillet; heat through. Add remaining 1 tsp olive oil, 1 tsp Captain Ed’s Seafood Rub, 1/4 tsp salt and 1/4 cup Parmesan to linguini and toss. To serve, divide linguini among bowls. Top with shrimp mixture, spinach, cheese and if desired additional pine nuts.

1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 tsp Captain Ed’s Seafood Rub
1 egg
3/4 cup beer (medium-bodied ale)
vegetable oil for frying
1 1/2 pounds skinless fish fillets, cut into 2 x 4 inch pieces

Whisk flour, baking powder, salt, pepper, egg, Captain Ed’s Seafood Rub, and beer in a large bowl. Heat oil to 375 degrees. Add fish to batter and turn to coat well. Cook fish in hot oil until deep golden brown, about 7 minutes. Drain on rack and sprinkle with salt.