The Back Porch Restaurant

Chef Christian Griffith
174 Old Hwy. 98, Destin, FL (850) 837-2022

Spinach Crab Dip, Lobster Stuffed Mahi Mahi with Lemon Butter Sauce,
Lobster and Shrimp Salad

Spinach Crab Dip

• 1 1/2 lb. cream cheese
• 1 cup spinach
• 1/2 cup crabmeat
• 2 oz. mayonnaise
• 2 Tbsp. chopped green onion
• 1 Tbsp. chopped red pepper
• 1 Tbsp. chopped garlic
• 1 Tbsp. lemon juice
• Dash of worcestershire sauce

Combine all ingredients except cream cheese. Soften cream cheese 1 1/2 hours before making dip. Add cream cheese last with rubber spatula. Heat at 375 degrees for 15 minutes. Serve with chips. Serves 12.
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Lobster Stuffed Mahi Mahi with Lemon Butter Sauce

Stuffing:

• 1 whole lobster, cooked
• 1/2 Tbsp. worcestershire sauce
• 1/2 Tbsp. mayonnaise
• 1/2 Tbsp. chopped fresh parsley
• 1/2 Tbsp. Old Bay seasoning
• 2 eggs
• 3/4 cups bread crumbs

Mix all ingredients in bowl except bread crumbs. Slowly add bread crumbs to mixture.

Lemon Butter Sauce:

• Juice of 1 lemon
• 1/2 cup heavy cream
• 2 Tbsp. butter
• Salt and pepper to taste
• Dash of Lea & Perrins hot sauce

Combine lemon juice and cream in skillet. Cook until reduced to half (thick consistency). Add seasoning and slowly whisk in butter. Remove from heat.

• 2 - 8 oz. Mahi Mahi
• Butter and olive oil
• Flour

Filet fish. Put stuffing in middle and roll fish over. Seal with toothpicks. Lightly flour and saute in olive oil and butter. Finish baking in 350 degree oven for 15 minutes. Top with lemon butter sauce.
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Lobster and Shrimp Salad

• 1/2 lb. Rock shrimp
• 1 whole lobster
• 2 Tbsp. chopped green onion
• 3 Tbsp. chopped celery
• 1/2 cup mayonnaise
• 1/2 tsp. lemon-pepper
• 1/2 tsp. paprika
• Salt to taste

Combine all ingredients except seafood. Grill shrimp and lobster. Cool. Pull meat from lobster and combine with other ingredients. Place on top of mixed greens. Garnish with your favorite vegetables.

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