02-13-10
Cheese and Crab Cups
Makes 24 Crab Cups
Ingredients:
2 tablespoons cornmeal
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 package (6 oz) chopped pasteurized refrigerated lump crabmeat
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon lemon peel
2 teaspoons lemon juice
1/2 cup garlic-and-herbs spreadable cheese (from 4-oz container)
3/4 cup shredded Cheddar cheese (3 oz)
Directions:
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Sprinkle cornmeal on work surface. Roll or press dough into 18×12-inch rectangle. Cut into 24 (3×3-inch) squares. Place 1 square in each muffin cup.
2. In medium bowl, mix crabmeat, onion, dill, lemon peel, lemon juice, spreadable cheese and 1/2 cup of the shredded cheese until well mixed. Spoon 1 tablespoon crabmeat mixture into each dough-lined cup.
3. Bake 15 to 18 minutes or until edges just begin to brown. Sprinkle tops with remaining 1/4 cup shredded cheese. Bake about 2 minutes longer or until cheese is just melted. Immediately remove from muffin cups; serve warm or cold.
NUTRITION INFORMATION: Per serving: 80 calories; 3.5 g fat; 0 g fiber; 9 g carbohydrates
02-13-10
Cravin’ Crab Enchiladas
Makes 10 Servings
Ingredients:
Enchiladas
1 can (19 oz) Old mild enchilada sauce
1 cup whipping (heavy) cream
2 tablespoons Olive Oil
1 small onion, coarsely chopped (1/4 cup)
1 box (10 oz) frozen corn & butter sauce, thawed
1 can (4.5 oz) chopped green chiles
1/2 cup lightly packed fresh cilantro, stems removed, coarsely chopped
1/4 cup dry sherry or apple juice
1 can (1 lb) pasteurized crabmeat or 3 cans (6 oz each) lump crabmeat, drained
10 Old flour tortillas for soft tacos & fajitas (from 10.5-oz package)
4 cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend (1 lb)
1/2 cup chopped green onions (about 8 medium)
1 package (2 oz) Slivered Blanched Almonds
Garnishes
2/3 cup sour cream
Lime wedges
Directions:
1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
2. In 2-quart saucepan, heat enchilada sauce and whipping cream to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 7 to 10 minutes, stirring occasionally, until sauce is reduced and slightly thickened.
3. Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until softened and translucent (do not brown). Stir in corn, chiles, 1/4 cup of the cilantro, the sherry and crabmeat until well mixed. Remove from heat.
4. Spoon slightly less than 1/2 cup crabmeat mixture down center of each tortilla; top each with 1/4 cup of the cheese. Roll up tortillas; place seam sides down in baking dish. Sprinkle remaining 1 1/2 cups cheese over enchiladas. Pour sauce mixture over enchiladas.
5. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining 1/4 cup cilantro, the green onions and almonds. Serve with sour cream and lime wedges.
NUTRITION INFORMATION: Per serving: 530 calories; 35 g fat; 2 g fiber; 24 g carbohydrate
02-13-10
South-of-the-Border Sushi Appetizers
Makes 32 Appetizers
Ingredients:
1/2 cup uncooked sushi (sticky) or medium-grain rice
2/3 cup water
1 tablespoon seasoned rice vinegar
1 box (9 oz) frozen chopped spinach
5 oz imitation crabmeat, shredded (1 cup)
1/2 teaspoon ground cumin
1/4 teaspoon sea salt or kosher salt
4 flour tortillas for burritos (from 11-oz package)
3/4 cup zesty ranch taco topper*
1 medium avocado, pitted, peeled and sliced
1 large or 2 small roasted red bell peppers (from 7-oz jar), cut into 1/2-inch strips (1/3 cup)
1 teaspoon lemon juice
3 tablespoons sesame seed, lightly toasted
Fresh cilantro sprigs
Directions:
1. Rinse rice in cool water until water runs clear; drain well. Place rice and water in 1-quart saucepan. Heat to boiling; reduce heat to low. Cover; simmer 20 minutes (do not uncover). Remove from heat; let stand covered 10 minutes. Place rice in glass or plastic bowl; stir in vinegar. Set aside.
2. Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain; set aside.
3. In small bowl, mix crabmeat, cumin and sea salt; set aside.
4. On each tortilla, spread 1 tablespoon of the taco topper. Spread 1/3 cup rice mixture over half of each tortilla (if necessary, wet hands with cool water to prevent sticking). Top rice with 1/4 each of spinach and crabmeat mixture. Place avocado and pepper strips down center of each tortilla; sprinkle with lemon juice. Starting at filled side, carefully and tightly roll up tortillas. Wrap each tortilla roll-up in plastic wrap. Refrigerate at least 1 hour or up to 4 hours before serving.
5. To serve, trim ends from roll-ups; discard. Cut each roll into 8 even slices. If necessary, secure with toothpicks. Sprinkle cut sides with sesame seed. Place roll-ups on serving platter with small dish of remaining 1/2 cup taco topper; garnish with cilantro sprigs.
*To substitute for zesty ranch taco topper, mix 3/4 cup mayonnaise or salad dressing, 2 tablespoons mild salsa, 2 1/4 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can) and 1/4 teaspoon sugar until well blended.
02-02-10
Crab Cocktail Dip
Makes enough for 1 5×9 Dish
Ingredients:
Directions:
Spread 1 pound of softened cream cheese in a 5-by-9-inch baking dish. Layer with 1 cup of cocktail sauce and 1 pound of lump crab meat. Sprinkle chopped chives on top and serve with crackers.
01-26-10
Baked Spring Rolls
Makes 6 Servings
Ingredients:
Directions:
- Preheat the oven to 400°.
- Add the oil to a preheated skillet set over medium to medium-high heat and cook the red bell pepper, celery, water chestnuts and onion for 2 to 3 minutes to soften. The veggies should still have a little crunch. Transfer to a bowl. Add the bean sprouts, crabmeat, soy sauce and thyme and combine well.
- Paint half of 1 sheet of phyllo dough with the melted butter. Using the butter as “glue,” fold the sheet in half to form a rectangle. Pile about 1/3 cup of filling at the bottom of a narrow side, leaving a 2-inch border on 3 sides. To form the log, fold the bottom flap up and over the filling, fold in the sides and roll up to seal. (These are big spring rolls!) Paint the roll with melted butter and place, seam side down, onto a baking sheet. Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.
12-27-09
Broccoli Crab Bisque
Makes 8 Servings
Ingredients:
1 cup sliced leeks, white part only
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli florets
1 garlic clove, minced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
3 cups chicken broth
1 cup half-and-half cream
1 cup shredded Swiss cheese
1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
Directions:
In a large saucepan, saute leeks, mushrooms, broccoli and garlic in butter until tender. Add flour, thyme, pepper and bay leaf; mix well. Stir in the broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf before serving.
08-11-09
Crab Burgers with Celery Root Remoulade Slaw
Makes 4 Burgers
Ingredients:
For the crab burgers:
1/3 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt and freshly cracked black pepper
1 pound lump crabmeat, picked over for shells
2 1/2 cups panko bread crumbs
1 cup vegetable oil, for frying
4 kaiser rolls
2 tablespoons unsalted butter, room temperature
4 pieces butter lettuce
1 large heirloom tomato, sliced
For the Remoulade Slaw:
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 lemon, juiced
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/4 cup chopped Italian parsley leaves
Salt and freshly cracked black pepper
1 medium celery root, peeled and quartered (about 2 pounds)
Directions:
To make the crab burgers:
In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
Meanwhile make the slaw: In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn’t turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.
Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.
Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree oven while you toast the buns.
Slice the kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.
To assemble the burgers, place a patty on the bottom half of each bun and top with the Celery Root Slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun and serve with Rajun’ Cajun Onion Rings.
08-09-09
Jalapeno Crab Cakes with Slaw and Salsa
Makes 4 Servings
Ingredients:
1 pound fresh crabmeat, picked over, patted dry
1 1/3 cups panko (Japanese breadcrumbs)*
2 tablespoons chopped seeded jalapeño chiles (1 to 2 large)
1 1/2 teaspoons coarse kosher salt
4 large eggs, beaten to blend
1/4 cup canola oil or other vegetable oil
4 cups (about 6 ounces) coleslaw mix
2/3 cup purchased salsa
1/3 cup sour cream
Lime wedges
Tortillas
Directions:
Line rimmed baking sheet with waxed paper. Combine first 4 ingredients in large bowl. Stir in eggs. Using moist hands, shape mixture into 8 cakes, each about 3/4 inch thick. Arrange cakes on prepared sheet.
Heat 2 tablespoons oil in each of 2 medium skillets over medium heat. Add 4 cakes to each. Cook until golden brown and cooked through, about 4 minutes per side.
Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with tortillas, salsa, sour cream, and lime wedges.
06-30-09
Lime-Crab Soup
Makes 4 Servings
Ingredients:
4 limes, zested and juiced
3 cup fresh corn (cut from about 6 cobs)
1/2 chipotle chile in adobo sauce, seeded, plus 1 tbsp adobo sauce
4 cups reduced-sodium fat-free chicken broth
1/2 teaspoon salt, divided
1/2 pound cooked crabmeat
1 avocado, pitted and diced
1/4 cup packed chopped fresh cilantro
1/2 teaspoon crushed cumin seeds
Directions:
Reserve 1 tbsp lime juice. Blend remaining lime juice, zest, corn kernels, chile, adobo sauce, broth and 1/4 tsp salt in a blender until smooth. Divide soup among 4 bowls.
Toss crabmeat, avocado, cilantro, cumin seeds, reserved lime juice and remaining 1/4 tsp salt in a bowl. Sprinkle soup with crab mixture and serve with tortilla chips, if desired.
Nutrition: 444 calories, 10.6g fat, 13.9 g fiber, 77.6g carbs
06-21-09
Mini Crab Cakes
Makes 24 Crab Cakes
Ingredients:
8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 cup panko (Japanese breadcrumbs)*
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
Fresh chives, cut into pieces
Special equipment: 2 mini muffin pans
Directions:
Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
Arrange crab cakes on serving platter; sprinkle with chives.