DOWN-HOME
ENJOY YOUR
FAVORITE
OUT-TO-EAT
SEAFOOD DISHES
WITHOUT SETTING
FOOT IN A
RESTAURANT.
MAKE CLASSIC
AND COMFORTING
RECIPES IN YOUR
OWN KITCHEN THAT
WILL IMPRESS THE
WHOLE FAMILY!
26
SEASONS | March 2021
5
SEAFOOD
BUYING
TIPS
AARON PEMBLE
HY-VEE SEAFOOD EXPERT
URBANDALE, IOWA
Crab
Scampi
with Angel
Hair Pasta
Total Time 30 minutes
Serves 5
8 oz. dry Hy-Vee angel hair pasta
¼ cup Hy-Vee salted butter
2 Tbsp. Gustare Vita olive oil
1 shallot, finely chopped
1 red bell pepper,
seeded and chopped
4 cloves garlic, minced
½ cup dry white wine or Hy-Vee
33%-less-sodium chicken broth
3 Tbsp. fresh lemon juice
½ tsp. Hy-Vee crushed red pepper
2 (6-oz.) pkg. jumbo lump crab meat
¼ cup finely chopped Italian parsley,
plus additional for garnish
Hy-Vee salt and black pepper, to taste
Lemon wedges, for serving
1. COOK pasta according to pkg.
directions. Drain; do not rinse. Set aside.
2. HEAT butter and oil in a large skillet
over medium heat and cook shallot and
bell pepper until softened. Add garlic;
cook 1 minute. Stir in wine, lemon
juice and crushed red pepper. Bring
to boiling; reduce heat. Simmer 2 to
3 minutes. Gently stir in crab meat,
¼ cup parsley, and salt and pepper to
taste. Toss with pasta. Serve with lemon
wedges. Garnish with parsley, if desired.
Per serving: 400 calories, 16 g fat,
7 g saturated fat, 0 g trans fat,
70 mg cholesterol, 300 mg sodium,
40 g carbohydrates, 3 g iber, 4 g sugar
(0 g added sugar), 21 g protein. Daily
Values: Vitamin D 0%, Calcium 6%, Iron 10%,
Potassium 6%
Cheddar-Herb Biscuits
Preheat oven to 425°F. Spray a baking sheet with Hy-Vee nonstick cooking spray.
Combine 2 cups Hy-Vee all-purpose original baking mix, 1 cup buttermilk and ¼ tsp.
Hy-Vee garlic powder in a bowl. Fold in 1 cup Hy-Vee shredded extra-sharp Cheddar
cheese and 1 Tbsp. each chopped chives and Italian parsley. Drop batter onto prepared
baking sheet (about 2 Tbsp. per biscuit). Bake 10 to 12 minutes, or until biscuit bottoms
are golden brown. Let stand 5 minutes on baking sheet. Combine ¼ cup Hy-Vee unsalted
butter, melted, and ¼ tsp. Hy-Vee garlic salt; brush mixture on biscuits. Makes 15.
After over a decade of Hy-Vee
Meat and Seafood Department
experience, Aaron Pemble has a
few seafood suggestions:
Cook fish only until it’s opaque
and flakes with a fork. Don’t
overcook fish by treating it like
beef or pork.
To get kids to try seafood,
Aaron’s customers have had
success with non-processed
imitation crab cakes from the
seafood counter—the breading
eases the flavor into the palate.
For those who want to
incorporate more seafood into
their diets, or who want to
branch out from salmon, Aaron
recommends trout. The thin
fillets cook quickly and the mild
flavor pairs well with many sides
and sauces.
“
Many people want
the thickest cut of
fish, but thinner fillets
and tail ends of large
fish have more flavor.
The seasonings are
more concentrated,
and there is an extra
crispiness factor.”
1 Pick fish
with a mild
smell.
Ask your
Hy-Vee
seafood
manager
for help if
needed.
Some
varieties of
fish have
strong
aromas,
even though
they’re fresh.
2 For large
fish, check
elasticity.
Press with
your finger
and if flesh
springs back,
it’s fresh.
3 Choose
fish with
shiny and
vibrant
meat, not
dry and dull.
4 Skin should
be moist, but
not slimy,
and have
firm scales.
5 For
shellfish,
choose
tightly
closed
shells.
SEASONS | hy-vee.com
27
