• Thaw Shore Mariner Seafood Marinara Mix according to packet instructions.
• Heat butter, garlic, chilli flakes, salt & pepper in a frying pan over medium heat, add Seafood Marinara Mix and cook the mix for 4-8 mins.
• Top pizza base with pizza sauce, cheese, red capsicum Seafood Marinara Mix and olives.
• Bake the pizza until tops are crisp and lightly browned, approx 10-15 min
• Top with rocket, cut the pizza and enjoy!

•Combine all ingredients in a bowl and mix, make sure not to over mix as crab meat needs to stay lumpy
•Refrigerate for 30 mins
•Form into cakes
•Pan fry for 10-15 mins or until lightly brown

• For the sauce, heat oil and butter in a deep frying pan over high heat. Add garlic, onion and the juice of the lemon to the pan, and cook until fragrant. Reduce heat to a simmer.
• In a large pot cook the pasta in boiling water according to package directions.
• While the spaghetti is cooking, add the Seafood Marinara Mix to the lemon butter sauce and fry for 4-8 mins at medium to high heat.
• Use tongs to transfer the cooked spaghetti into the sauce mixture. Toss until well combined. Divide among serving bowls and top with parsley and chili flakes. Season with salt and pepper to taste.

• Thaw Cooked Crab Meat according to packet instructions and set aside for later.
• In a jar add all the Lemon Vinaigrette Dressing ingredients and set aside for later.
• Top lettuce cups with thawed crab meat, sliced cherry tomatoes, and diced avocado.
• Drizzle over the Lemon Vinaigrette Dressing and serve immediately.

Cook the udon noodles according to the package instructions. Drain and set aside.

Pat the seafood dry with paper towels.

Heat a film of oil in a large pan or wok over medium-high heat. Add the garlic and ginger, cooking for about 30 seconds until fragrant. Add the carrots and broccoli stir-fry for about 2 minutes. Add the edamame and spring onions and cook for another minute. Transfer the vegetables to a plate and set aside.

In the same pan, add another splash of vegetable oil. Add the seafood and stir-fry for 3-4 minutes until cooked through. Season with a little salt.

Return the vegetables to the pan with the seafood. Add the udon noodles. Pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil.

Toss everything together until well combined and heated through, about 2 minutes.

Serve in shallow bowls and garnish with fresh coriander.

 

To shop this recipe using MenuAid click here.