Archive for the ‘Crab’ Category

Makes 2 servings

  • 1 can (19 oz) tomato basil soup
  • 1 can (7 oz) chopped green chiles
  • 1 cup whipping cup
  • 1/2 cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
  • 1 tbsp chopped fresh Italian (flat-leaf) parsley
  1. In 2-qt saucepan, heat soup and green chiles over medium heat to boiling.  Reduce heat to low; beat in whipping cream with wire whisk until blended.  Cook just until thoroughly heated (do not boil). 
  2. Meanwhile, in small microwavable bowl, microwave crabmeat on high 30-45 seconds or until thoroughly heated. 
  3. Ladle soup into individual soup bowls.  Top each serving with 1/4 cup crabmeat and parsley. 

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Serves 4

  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 2 tbsp whole grain Dijon mustard
  • 2 tsp thyme leaves
  • salt and freshly ground pepper
  • 4 center-cut pork chops (1/2 lb each)
  • 8 oz jumbo lump crabmeat, picked over to remove shells
  • 1 tsp Dijon mustard
  • 1/4 tsp dry mustard
  • 1 tbsp mayonnaise
  • 1 egg
  • pinch of cayenne pepper
  • 1/4 tsp Old Bay seasoning
  • 2 scallions, thinly sliced
  • 1 1/2 slices white bread, crusts removed
  • 1 tbsp unsalted butter, for frying
  1. Combine olive oil, honey, balsamic vinegar, whole grain Dijon mustard, thyme leaves and salt and pepper in a small bowl.  Pour mixture over pork and marinate at least one hour. 
  2. Meanwhile, preheat oven to 350°F and heat the grill.  Place crabmeat in a bowl and gently pat with paper towel to remove excess moisture.  Shred about half of the lumps with your fingers, leaving the rest whole.  Combine the mustards, mayonnaise, egg, cayenne pepper, Old Bay and scallions in a small bowl. 
  3. Tear the bread into very small pieces and add to mixture.  Let sit 5 minutes.  Stir, mashing bread with a fork until smooth. 
  4. Add bread mixture to crab mixture and gently fold until both are evenly distributed.  Divide the crab into four equal piles in the bowl.
  5. Roll each into a ball, then flatten into a cake about 1″ thick.  Heat a medium sauté pan with an ovenproof handle over medium-high heat.  Add butter and sauté until cakes are golden, 2-3 minutes a side. 
  6. Transfer pan ot the oven and bake 10 minutes, until heated through. 
  7. Remove pork from marinade, season with salt and pepper, and grill 5-7 minutes per side.  Arrange on plates with crab cakes. 

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Makes 4 dozen

  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup cottage cheese
  • 1/2 cup mayonnaise
  • 1 can (6 oz) crabmeat, drained, flaked
  • 1/4 cup sliced green onions, divided
  • 2 tbsp chopped pimientos
  • 2 tsp prepared Horseradish
  • 48 crackers
  1. Mix shredded cheese, cottage cheese, mayo, crabmeat, 2 tbsp of the onions, the pimientos and horseradish. 
  2. Spread each cracker with 2 tsp of the crab mixture; sprinkle evenly with the remaining 2 tbsp onions. 
  3. Broil, 4 inches from heat, 1 to 2 minutes or until lightly browned.  Serve warm. 

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Makes 4 servings (2 crab cakes each)

  • 1 beaten egg
  • 1 cup soft bread crumbs
  • 3 tablespoons mayonnaise or salad dressing
  • 2 tablespoons thinly sliced green onion (1)
  • 1 tablespoon snipped fresh dill or 1 teaspoon dried dill
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon black pepper
  • 1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
  • 3 tablespoons fine dry bread crumbs
  • 2 teaspoons cooking oil
  • 1 recipe Red Pepper Relish (see recipe below) (optional)
  1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
  2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired.

Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.

Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning.

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Makes 16 appetizers.

  • 2 medium zucchini or yellow summer squash
  • 1/2 cup cooked lump crabmeat
  • 1 tablespoon mayonnaise or salad dressing
  • 1 teaspoon wasabi paste
  • 1/8 teaspoon salt
  • 1/2 of a medium avocado
  • 2 tablespoons coarsely shredded carrot
  • 16 small fresh basil leaves
  1. Trim ends of zucchini. Using a sharp vegetable peeler, slice zucchini lengthwise into wide, flat ribbons.  Discard first and last slices, and the seedy portions in the middle. (You will need 32 ribbons.) Set ribbons aside.
  2. Carefully clean crabmeat, removing any shell or cartilage pieces. Drain crabmeat well in a colander, pressing with the back of a spoon to remove most of the liquid. Pat dry with paper towels. In a small bowl combine crabmeat, mayonnaise, wasabi paste, and salt. Seed and peel the avocado; cut into thin strips.
  3. On a clean work surface, place one zucchini ribbon on top of another. For each roll-up, place 1 slightly rounded teaspoon of crab mixture at one end of a doubled zucchini ribbon. Top with avocado strips, a few shreds of carrot, and a basil leaf. Roll up; secure with toothpicks. If desired, cover and chill up to 30 minutes.

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Makes 12 servings

  • 3 tbsp butter
  •  3 tbsp flour
  • 3 cups milk
  • 1/2 cup grated Parmesan cheese
  • 1 pkg (10 oz) frozen chopped spinach, thawed, drained
  • 1 cup cottage cheese
  • 1 cup shredded Mozzarella cheese, divided
  • 1/8 tsp ground nutmeg
  • 9 lasagna noodles, cooked and drained
  • 1/2 lb fresh or thawed frozen cleaned medium shrimp (31-35 count), cooked
  • 2 cans (6 oz each) crabmeat, drained, flaked
  1. Preheat oven 350°F.  Melt butter in large saucepan on medium heat.  Add flour; stir with wire whisk until well blended.  Gradually add milk, mixing well after each addition.  Bring to boil on medium heat, stirring constantly.  Reduce heat to low; simmer 3-5 minutes or until thickened, stirring constantly.  Remove from heat.  Stir in Parmesan cheese; set aside.  Combine spinach, cottage cheese, 2/3 cup of the Mozzarella cheese and the nutmeg.
  2. Spread 1/4 of the Parmesan cheese sauce onto the bottom of a 13×9″ baking pan.  Cover with 3 of the lasagna noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the Parmesan cheese sauce.  Repeat layers, starting with the noodles.
  3. Top with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup Mozzarella cheese.  Cover with foil.
  4. Bake 25 minutes.  Uncover; bake an additional 20 minutes or until lasagna is heated through.  Let stand 10 minutes before cutting into 12 pieces to serve.

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Serve 4

  • 1 pkg (12 oz) dried egg or spinach fettuccine nests
  • 4 tbsp extra-virgin olive oil
  • 1/3 cup chopped shallot or sweet onion
  • 2 poblano chiles, halved, seeded, stemmed and chopped
  • 3 garlic cloves, minced
  • 1 1/4 lbs orange or yellow cherry tomatoes, halved
  • 3 ears fresh corn, kernels cut off cob or 1 box (10 oz) frozen corn, thawed if frozen
  • 1 jar (10 oz) or 1 can (14 oz) artichoke hearts, drained and halved lengthwise
  • 1/2 lb lump crabmeat, picked over (any hard cartilage discarded)
  • 1/4 cup chopped fresh basil
  1. Bring a large pot of water to a boil; add salt.  Stir in pasta and cook until al dente, 6-8 minutes.  Reserve 1/2 cup cooking liquid, then drain pasta.
  2. Meanwhile, heat 2 tbsp oil in a large nonstick skillet over moderate heat until hot but not smoking.  Add shallot and chile; cook, stirring, until softened, about 4 minutes.  Add garlic and cook, stirring 1 minute.  Stir in tomatoes and corn; cook over moderately high heat until tomatoes are wilted, about 3 minutes.  Stir in artichokes and crabmeat.  Cook until just heated through, about 1 minute; salt and pepper to taste.  Remove from heat and keep warm, covered, for sauce.
  3. Add pasta, 1/4 cup reserved cooking liquid and basil to sauce in skillet.  Heat over moderate heat, tossing until coated well, about 2 minutes.  Add remaining 1/4 cup cooking liquid if too dry; salt and pepper to taste.  Transfer to a serving bowl and drizzle with remaining 2 tbsp oil.

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