luffton is home to an exceptionally creative community showcasing everything from art, pottery and antiques to funky retail shops. This year the Bluffton Historical Preservation Society, Bravo and the South Carolina Seafood Alliance decided to highlight our culinary artists. Every Monday in May, starting at 4:30 there will be a lecture discussing the past, present and future of our local seafood and also a cooking demonstration with these wonderful executive chefs.

Asiago Artichoke Crab Baked Flounder

4 six oz. pieces of boned/skinned fillets
1 lb. Crab meat
2 cans artichoke hearts
1 cup Asiago Cheese (shredded)
1 bunch Scallion Chives (chopped)
1/4 cup Mayonaise
Salt & pepper to taste
Pinch of cayenne pepper
Puree artichoke hearts and combine with cheese, crab, scallion, mayo, salt, pepper and cayenne pepper.
With fillets skin side up, cover tail end with 1 TBL of filling from above.
Roll, place on end, in a pie plate. Add water or white wine to pan.
Bake for 20 minutes at 350 degree oven.

Chargrilled Shrimp Charmoula
and Creamy Orzo

Chargrilled Shrimp Charmoula
(Appetizer/4 portions)
16 each 16-21 ct. shrimp (peeled and deveined with tail on for presentation)
2 T. chopped fresh garlic
1 t. paprika
1/4 c. chopped fresh cilantro
1/4 c. chopped fresh parsley
2 fresh limes
1 c. extra virgin olive oil
Sigler’s Magic Crystals (to taste) add just prior to grilling red pepper flakes (to taste)
Mix all ingredients and marinate for 24 hours.

Creamy Orzo
Orzo is a pasta that resembles large grained rice. Cook as you would pasta and cool. To reheat, add heavy cream and orzo. Reduce until thickened. Add freshly grated pecorino, romano and Sigler’s Magic Crystals to taste.

To Assemble:
Drain shrimp from marinate, season with Sigler’s Magic Crystals and chargrill on both sides. Do NOT overcook! Heat orzo. Place 2 cups of creamy orzo in middle of plate and place shrimp around. Garnish with fresh lime and roughly chopped cilantro leaves.

Chef’s Notes:
Sigler’s Magic Crystals are a signature seasoning developed and used exclusively at Sigler’s Rotisserie & Seafood. Available at Sigler’s Restaurant or www.siglersrotisserieofhiltonhead.com. This recipe is full of great flavors - use according to your personal taste. Enjoy!

Green Chile Crab Cakes
Fresh Avocado Salsa

Yields six to eight cakes
For the Crab Cakes:
1LB Jumbo Lump Crabmeat
1/4C Scallions, chopped
!/2 C Cheddar cheese, shredded
1/4C Mild green chilies. Chopped
1/3C Mayonnaise
2T Sour cream
1 Egg
2t. Lime zest
1t. Fresh lime juice
1/2t. Old Bay seasoning
1/2C Panko Breading
Salt and pepper to taste
Additional Panko for breading
Olive oil for sautéing
METHOD:
Combine all ingredients in a bowl, mix well.
Form the mixture into cakes and coat with the Panko.
Put approximately a tablespoon of olive oil into a heavy bottomed sauté pan and heat over medium heat until the pan and oil are hot.
Brown the cakes and place on a baking sheet, only cooking halfway or so.
Reheat at 400 degrees for 12-15 minutes before serving.

For the Salsa:
1/2 C. Fresh Pineapple peeled and diced.
1/3 C. Strawberries, sliced
1/3 C. Grapes, red and green seedless, sliced
Avocado, diced
1 Fresh Jalapeno, minced
C Fresh lime juice
1 T Honey
1 T Fresh cilantro, chopped
1 T Fresh mint, chopped
1 t Fresh basil, chopped
1/4 t Ground cumin
Salt and pepper to taste.

METHOD:
Combine all of the ingredients in a bowl. Allow to marinate for about an hour.
Serve at room temperature over the warmed crab cakes.

Myrtles Bar & Grill
Our Oyster Rockefeller

2 LBS Spinach
1 CUP Minced Scallions
1/2 CUP Minced Celery
1/2 CUP Chopped Parsley
1 Garlic Clove
1/4 CUP Minced Anchovies
6 TBS Butter
1 TBS Flour
2-3 Shakes of Tabasco
1OZ Pernod
1/3 CUP Grated Parmesan Cheese
30 Oysters, Shucked and on the half shell

Salt and pepper to taste
Wilt spinach in saucepan and add all ingredients, sauté briefly and place on oysters. Bake or broil to taste.