Seafood is my favorite kind of food. Shrimp, lobster, crab legs, scallops, fish, crab cakes, you name it, I love it! Summer is a great time to grill some seafood outside. I have an easy, light, seafood recipe to share today and an appetizer that you can make to go with this entree. Cook the appetizer in the oven while you are grilling outside. Let’s start with the appetizer:

Stuffed Mushroom Caps

1 dozen large mushroom caps

1/2 cup of flaked crab meat

1/4 cup of finely chopped celery

1 tablespoon of mayonnaise

1 teaspoon of lemon juice

dash of salt

2 tablespoons of Parmesan cheese

Wash mushrooms and remove stems. Combine the crab meat, celery, mayonnaise, lemon juice and salt. Fill mushroom caps with this mixture. Arrange mushrooms on a cookie sheet and then sprinkle lightly with Parmesan cheese. Bake at preheated 400 degrees for about 5 to 8 minutes. Insert wooden picks into each mushroom before serving.

Salmon with Asparagus

Salmon ( you can do a whole salmon but that gets expensive or do Salmon fillets)

asparagus

lemon slices

fresh dill or dried if you don’t have fresh

butter or olive oil

salt and pepper

you will also need aluminum foil

You can make individual salmon packs for each person or do 1 big one with everything in it. Whatever you decide, put the salmon on the foil first. The add butter or a little olive oil, layer on the dill, salt and pepper, asparagus, lemon slices and a little more salt and pepper. Grill until salmon is cooked and asparagus is still crunchy. This recipe also works well to bake in the oven too.

ENJOY!