Trappmans J and K SeafoodShack

Shop Here!TRAPPMAN'S

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SHARE US ON FACEBOOK! Page 1 About Us: Since 1979 the Trappman Family has been a recognized leader in the seafood industry. For over 30 years they have been providing you with the freshest seafood at the best possible price. Bill and Carol Trappman owned and along with their son, Erik Trappman, ran Trappman’'s Crab Trapp and Shrimp Shack on Gandy Boulevard in St. Petersburg. Since Bill and Carol’'s retirement, Erik opened Trappman’s J & K Seafood Shack on Seminole Boulevard in Largo. Erik continues with the tradition of bringing you the freshest seafood including Grouper, Salmon, Sea Bass, Tuna, Crab, Shrimp, and Scallops straight from the boats to you. We offer a wide variety of whole fish that we can clean and fillet any way that you prefer for no extra charge. We also sell spices and sauces to accompany your seafood to create a fantastic meal. For those who love smoked fish you just have to try ours. We smoke Salmon and Mullet daily and occasionally smokes other fish such as Chilean Sea Bass and Tuna. We also sell smoked fish spread. This spread is great on crackers, pita bread, or just by itself. Depending on the season Blue Crabs and Stone Crabs come in fresh daily. Stone Crabs are cooked onsite so they are ready for you to eat. Should you like them cracked, no problem, just ask us.

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You've been to the rest, now shop at the best! Get your Seafood at the Shack!

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Welcome to our Store!

ORDER BY PHONE!

Most Items are per pound, unless indicated otherwise.

- Prices may change frequently due to

market demands and season

DON'T SEE WHAT YOU ARE LOOKING FOR?

Please call us anytime on the availability of

seafood not currently in our store.

Then just give us a call at 727-392-2700

Mon.-Sat. 9am to 6pm.

Our staff will gladly take your order by phone.

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Stone Crab

Hog Fish

Blue Crab

Air Crab

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Oysters

Smoked Grouper

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Grouper Throats

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Gulf Shrimp

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Scallops

Tuna

Salmon

Snow Crab

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Tuna

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Refer to our Recipe Section Time and Time again for the best in delicious Seafood meal ideas!

SUSHI

Page 1 Ingredients * 1 cup all-purpose flour * 2 tablespoons cornstarch * 1 teaspoon baking powder * 1/2 teaspoon salt * 1 egg * 1 cup beer * * 1/2 cup plain yogurt * 1/2 cup mayonnaise * 1 lime, juiced * 1 jalapeno pepper, minced * 1 teaspoon minced capers * 1/2 teaspoon dried oregano * 1/2 teaspoon ground cumin * 1/2 teaspoon dried dill weed * 1 teaspoon ground cayenne pepper * * 1 quart oil for frying * 1 pound cod fillets, cut into 2 to 3 ounce portions * 1 (12 ounce) package corn tortillas * 1/2 medium head cabbage, finely shreddedDirections 1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps). 2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. 3. Heat oil in deep-fryer to 375 degrees F (190 degrees C). 4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Fish Tacos

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Ginger and Cilantro Baked Tilapia
Ginger and Cilantro Baked Tilapiaserves 2, or 1 with lunch leftovers2 large tilapia fillets (or similar thin white fish) - about 3/4 pound1 jalapeno pepper (optional)3 garlic cloves1 inch grated ginger (1 tablespoon)2 tablespoons soy sauce1/4 cup white wine1 teaspoon sesame oil1/3 cup chopped cilantroScallions, chopped for garnishExtra cilantro, to garnishHeat the oven to 475�F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.Serve immediately over brown rice, garnished with scallions and cilantro.

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NOODLE

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Panko-Crusted Soft Shelled Crab with Ginger Ponzo Sauce
Ingredients:4 soft shell crabs1 egg (lightly beaten)1/2 cup Panko (Japanese bread crumbs)Salt & black pepper1 box radish sproutsOlive oilDipping Sauce:5 tablespoons Ponzu sauce1/2 inch fresh ginger (grated)Method: 1. Heat up vegetable oil to 300 degrees in a deep pot or deep fryer. 2. Clean the crabs with water and blot them dry with paper towels. 3. Coat crabs with the egg and then panko. Make sure that the crabs are well-coated with panko before you fry them. 4. Deep fry each crab separately until the shell turns red and the panko becomes golden brown. 5. Remove and drain crabs; set aside. 6. Discard the roots of the radish sprouts. 7. Season the radish sprouts with a little olive oil, salt, and black pepper. 8. Mix the ponzu sauce with the grated ginger and transfer to a small serving bowl. 9. On a plate, serve the crabs on a bed of radish sprouts and the ponzu sauce.
Ingredients:4 soft shell crabs1 egg (lightly beaten)1/2 cup Panko (Japanese bread crumbs)Salt & black pepper1 box radish sproutsOlive oilDipping Sauce:5 tablespoons Ponzu sauce1/2 inch fresh ginger (grated)Method: 1. Heat up vegetable oil to 300 degrees in a deep pot or deep fryer. 2. Clean the crabs with water and blot them dry with paper towels. 3. Coat crabs with the egg and then panko. Make sure that the crabs are well-coated with panko before you fry them. 4. Deep fry each crab separately until the shell turns red and the panko becomes golden brown. 5. Remove and drain crabs; set aside. 6. Discard the roots of the radish sprouts. 7. Season the radish sprouts with a little olive oil, salt, and black pepper. 8. Mix the ponzu sauce with the grated ginger and transfer to a small serving bowl. 9. On a plate, serve the crabs on a bed of radish sprouts and the ponzu sauce.

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Grilled Crab Cakes
Ingredients: * 1 lb of crabmeat * 2 slices of white bread, crusts removed and cut into small piecesMix Together the Following Ingredients: * 1 egg * 1 heaping tablespoon of your favorite mayo * 1 tablespoon Dijon mustard * 1 teaspoon Old Bay seasoning * 1-2 teaspoon Tsunami Spin * You will also need a fish grid for this recipeWhat’s Next:Gently add the crabmeat, bread and egg mix together, form into four patties and place in fridge for one hour.Prepare grill to medium heatPlace fish grid on top of grill in standard direct positionOil Fish grid.Place patties on fish grid, grill direct for approximately 10 minutes, then flip and grill another 7 or 8 minutes (leave them on the first side longer so that they will flip without falling apart). They should be golden brown and a little crisp on the outside.Serve with tarter sauce or cocktail sauce & enjoy!

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SALAD

DESSERT

SWEETS

Apple Pie

Lemon Cheesecake

Toffee Pudding

Tiramisu

Chocolate Soufflé

Carrot Cake

Mango Delight

Fruity Muffins

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SUSHI

NOODLE

SALAD

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Thank you for visiting our website!

If you need any service at all, please don't hesitate to give us a call. Or, If you would like to reach us by email, please use the form below and hit "send".

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J-N-K's Seafood Shack is grateful for the support of it's friends and business partners in the community.

Please take a moment to click on these links below.

11055 Seminole Blvd. 727-392-2700 OPEN 9am - 6pm Mon.- Sat.
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