One of the foods I hated the most was shellfish. I could eat a piece of fish, but shellfish made me gag. Dad was firmly convinced of the "When in Rome, do as the Romans do" concept so when at a steakhouse, we ordered steak and when at restaurant that specialized in seafood, we, gulp, ordered seafood. Eating just a few popcorn shrimp for me was like most kids eating a pile of peas. I hated, hated, hated it.
Eventually, I grew to actually enjoy mustard, love burgers and eat all the food I used to hate, except shellfish. Dad finally gave up on trying to get me to eat shellfish and declared I was going to be a "cheap date". Sometime in my early 20's, I'd guess around 23, I decided to give shrimp a try again. I was out with friends and someone got a shrimp dish that had great looking sauce on it. I couldn't resist trying it and I actually liked it. A lot. Now everywhere I went I was ordering shrimp.
"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich..." -Bubba from the movie Forrest Gump
Once I really got comfortable with shrimp I started slowly trying lobster, crab and other shellfish. I don't eat them all but I have learned to love some of them. My current fave is crabcakes, which is what I made for dinner last night with a zesty remoulade.
I got prepared crabcakes from Land and Sea Market here in Tampa. The remoulade was put together when I got home from work and then I allowed the flavors to mingle in the refrigerator for about an hour before serving, recipe follows. For the crabcakes, I seasoned them with a little garlic salt and just sauteed them in butter with a dash of olive oil (olive oil helps prevent butter from burning). I sauteed them for about 4 minutes per side over medium heat, so they were nice and golden brown. Served with a pinch of parsley sprinkled on top and some lemon wedges, the crab cakes were so delicious. Here's the remoulade recipe, oh, and remind me to thank my dad for making sure I didn't turn into a picky freak.
1 1/4 cups mayo
1/4 cup creole or deli mustard
2 teaspoons prepared horseradish
2 teaspoons cajun seasoning
1 teaspoon paprika
1 teaspoon hot sauce
1 tablespoon minced garlic
couple squirts of lemon juice
Combine all ingredients and refrigerate for at least an hour to let the flavors properly mingle.