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Guide to Reheating Our Seafood Selections

80% Lump Crab Cakes Oven: Bake at 400° for 17 minutes on a greased pan
Stovetop: Saute in 1/4 inch of vegetable oil at 375° for 3 minutes each side, or until golden brown.
Bacon Wrapped Scallop Oven: Bake at 375° for 25 minutes on a greased pan
Stovetop: Sauté, on a non-stick pan on medium heat, each side until the bacon is crispy.
Bourbon Marinated Boneless Salmon Oven: Bake at 350° for 17 minutes
Stovetop: 5 minutes on medium heat
Breaded Cod or Tilapia Oven: Bake at 375° for 15 to 17 minutes, turn once after 10 minutes so both sides are evenly baked.  
Calamari Strips Oven: Bake at 375° for 10 to 13 minutes, turn once after 7 minutes so both sides are evenly baked. 
Coconut Shrimp  Oven: Bake at 375° for 15 to 17 minutes, turn once after 10 minutes so both sides are evenly baked.  
Cod Parmesan Stovetop: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 375° for 10 minutes.
Crab Stuffed Flounder Oven: Bake at 375° for 25 minutes on a greased pan
Crab Stuffed Mushrooms Oven: Bake at 325° for 15 minutes 
Crab Stuffed Shrimp Oven: Bake at 375° for 15 minutes on a greased pan
Crab Cake - Fresh Peaky Toe Stovetop: Saute in clarified butter or vegetable oil on medium high for about 3 minutes per side until golden brown on all sides. 
Crab Cake - Eastern Shore Oven: Bake at 375° for 12-15 minutes
Stovetop: Sauté in butter on medium heat until both sides are brown.
Crab Cake - King Stovetop: Best Sautéd! Sauté in clarified butter or vegetable oil on medium high for apporximately 3 minutes per side, until golden brown.
Crab Cake - Maryland  Oven: Bake at 400° for 7 minutes
Stovetop: Sauté in 1/4 inch vegetable oil on medium heat for 2 minutes on each side.
Deviled Crab Oven: Thaw first. Bake at 450° for 30-35 until golden brown.  Top with bacon or butter.
Deep fry: Thaw first. Deep fry at 350° 5-7 minutes. Top with bacon or butter.
Escargot Oven: Bake at 350° for 11-15 minutes. It is done when butter begins to bubble.  Do not overcook.  Place upright when cooking.
Microwave: 30 seconds - 1 minute on high
Grouper St. Jacques Oven: Bake at 400° for 20 minutes 
Halibut St. Jacques Oven: Bake at 400° for 20 minutes
Stuffed Tilapia Oven: Bake at 375° for 25 minutes on a greased pan
Lobster Cakes Oven: Bake at 375° for 10 minutes
Maine Lobster Tails Stovetop: From a thawed state, boil for approximately 6 minutes.
Mini Salmon Wellington Oven: Bake at 400° for 10 minutes on a greased pan, or until crust is golden brown
Pecan Crusted Trout Oven: Bake at 350° for 10-12 minutes
Salmon Wellington Oven: Bake at 400° for 15 minutes on a greased pan, or until crust is golden brown
Scallop Parmesan Oven: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 375° for 10 minutes.
Stuffed Salmon Oven: Bake at 375° for 25 minutes on a greased pan
Stuffed Shrimp Oven: Bake at 375° for 15 to 17 minutes, turn once after 10 minutes so both sides are evenly baked.  
Thai Peanut Halibut Grill: Grill, meat side first for 3 minutes, turn over to the skin side and grill for 6 more minutes, or until the fish is moist in the middle.
Stovetop: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 350° for 15 minutes.
Thai Peanut Tilapia Stovetop: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 375° for 10 minutes.
Tokyo Sesame Salmon Fillet Stovetop: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 375° for 10 minutes.
Tokyo Sesame Tuna Stovetop: Sauté, using a non-stick pan on medium heat, each side for 3 minutes. Finish in oven at 375° for 10 minutes.