Red Lobster's Alaska Snow Crab With Red Sauce Recipe

Red Lobster's Alaska Snow Crab With Red Sauce Recipe

Ingredients:
1 1/2 pounds Alaska snow crab clusters, single-cut legs
or split legs, thawed if necessary
2 tablespoons minced onion
1 garlic clove -- minced
1 tablespoon butter or margarine
1 can tomato sauce - (8 oz)
1/4 cup catsup
1/4 teaspoon oregano -- crushed

Cooking Directions:
Rinse crab under cool water.
Cut crab into serving-sized pieces; score backs of leg sections using a large heavy knife or slit with kitchen shears.
Saute onion and garlic in butter until tender; stir in remaining ingredients except crab.
Simmer 5 minutes.
Serve hot with chilled or steamed crab.

Red Lobster's Cheesecake Recipe

Red Lobster's Cheesecake Recipe

Ingredients:
CRUST
1 package Lorna Doone cookies - (10 oz) -- crushed
1/4 pound butter -- melted
1/4 cup sugar
1 envelope Knox gelatin
FILLING
16 ounces cream cheese
8 ounces sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
Crushed cookie crumbs -- for garnish

Cooking Directions:
Crust: Mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9-inch springform pan. Bake at 350 degrees for exactly 8 minutes.
Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, suger and vanilla. When filling is perfectly smooth and creamy, pour into crust.
Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.
Cool 20 minutes before cutting. Sprinkle top with cookie crumbs.

Red Lobster's Mardi Gras Mahi Recipe

Red Lobster's Mardi Gras Mahi Recipe

Ingredients:

4 mahi mahi fillets - (8 oz ea)
MARINADE
1 cup orange juice
2 teaspoons fresh dill
1/2 cup white wine
3 dashes Worcestershire sauce
2 tablespoons chili powder
Salt -- to taste
Freshly-ground black pepper -- to taste
CONFETTI VEGETABLES
1 cup shredded red cabbage
1 teaspoon sugar
1 tablespoon red wine vinegar
1/2 cup julienned yellow squash
1/2 cup julienned zucchini
2 teaspoons olive oil
1/4 teaspoon fresh lemon juice
1 teaspoon thyme
1/2 teaspoon salt
Freshly-ground black pepper -- to taste
1 teaspoon fresh minced garlic

Cooking Directions:
Marinate fish for 2 to 4 hours. Dust with seasoning before grilling.
Grill on a well oiled grill until opaque, 6 to 7 minutes.
Bring 1 cup of water to a boil, add sugar, vinegar and cabbage turn down heat and let cook for 2 to 3 minutes. Cook red cabbage separate, it will discolor other vegetables. Drain and hold warm.
Blanch zucchini and yellow squash and drain well.
Heat olive oil and garlic in saute pan over medium-high heat.
Add zucchini, squash, cabbage, salt, pepper, lemon juice, thyme and saute until everything is heated through. Serve as soon as possible.
Place some of the vegetables on each plate, place the fish on top, then scatter a few colorful pieces of vegetables on top of the grilled fish blanch.
This recipe yields 4 servings.