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updated 12/19/2011 3:11:09 PM ET 2011-12-19T20:11:09

Recipe: Crab and lemon bruschetta

Ingredients
  • Toasts
  • 1 ciabatta loaf, cut into 12 (1/2-inch-thick) slices
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1 clove garlic, peeled and halved
  • Crab
  • 8 ounces lump crab meat
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1/4 cup chopped fresh chives
  • 1/4 teaspoon kosher salt
  • Mayonnaise
  • 1/3 cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • Zest of 1 large lemon
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
Preparation

For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute and rub the toasts with the cut side of the garlic.

For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.

For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.

Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.

Serving Size

4 to 6 servings

Recipe: Spicy linguine with clams and mussels

Ingredients
  • Pasta
  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • Sauce
  • 3 tablespoons olive oil
  • 2 large or 4 small shallots, sliced
  • Kosher salt for seasoning, plus 2 teaspoons
  • Freshly ground black pepper for seasoning, plus 1 teaspoon
  • 3 cloves garlic, minced
  • 1 cup white wine, such as Pinot Grigio
  • 1 cup vegetable broth
  • 1/2 teaspoon crushed red pepper flakes
  • 12 littleneck clams, cleaned
  • 12 mussels, cleaned
Preparation

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.

For the sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer for 2 minutes until the liquid has reduced by half. Add the broth, red pepper flakes, clams and mussels. Season with salt and pepper. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.

Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons tablespoon salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange thereserved shellfish on top of the pasta and serve.

Serving Size

4 to 6 servings

Recipe: Roasted branzino with lemons

Ingredients
  • 2 teaspoons olive oil
  • 8 ounces pancetta, diced into 1/4-inch pieces
  • Vegetable oilcooking spray
  • 2 (1 1/2-pound) whole Branzino (or striped bass or red snapper), cleaned, heads removed andfilleted
  • Kosher salt and freshly ground black pepper
  • Zest of 2 lemons
  • 1/4 cup roughly chopped fennel fronds
  • 2 tablespoonschopped fresh thyme
  • 2 lemons, thinly sliced
  • 1 medium bulbfennel, thinly sliced
  • 1/2 cup white wine
  • 2 tablespoonschopped fresh flat-leaf parsley
Preparation

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.

In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside.

Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay the fish fillets, skin-side-down on the foil in a single layer and season with salt and pepper. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces of foil together to form a packet. Roast for 25 to 30 minutes until the flesh is flaky and cooked through. Rest for 5 minutes. Carefully remove the top piece of foil. Place the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter and place on top of the fennel and lemon slices. Garnish with parsley and serve.

Serving Size

4 servings

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