Crab
Crab is the perfect food. Its sweet and delicious meat is appreciated more than any other all over the globe. Ideal for salads, soups, casseroles, boiled or grilled. Crab meat can be purchased in a variety of options. Fresh is always best but frozen crab meat is delicious too and even canned crab meat can be turned into a culinary delight. Here are a few easy ideas you are sure to enjoy.
Crab Topped Potatoes
Ingredients
4 large baking potatoes
1/4 cup chopped pecans
vegetable or olive oil
1/4 cup chopped green onion
1/4 cup chopped green bell pepper
1 tbsp. butter or margarine
1 pkg. (8 oz.) softened cream cheese
1/4 cup milk
1/2 cup sour cream
1 (6 oz.) can crab meat (or fresh flaked crab meat if you have it)
white pepper
1/4 tsp. garlic powder
fresh parsley
Directions
Wash potatoes and rub with oil. Bake in a 400 degree oven for about 1 hour or until soft when pierced with a fork. Saute pecans in butter for one minute. Add the green pepper and onion and continue to saute for another 2 minutes. Add the softened cream cheese, milk and crab meat. Cook over low heat stirring constantly. When mixture is smooth, remove from heat. Stir in sour cream, white pepper to taste and garlic powder. Split tops of the potatoes lengthwise and fluff pulp with a fork. Sppon crab mixture over potatoes and garnish with parsley.
Crab Topped Potatoes
Ingredients
4 large baking potatoes
1/4 cup chopped pecans
vegetable or olive oil
1/4 cup chopped green onion
1/4 cup chopped green bell pepper
1 tbsp. butter or margarine
1 pkg. (8 oz.) softened cream cheese
1/4 cup milk
1/2 cup sour cream
1 (6 oz.) can crab meat (or fresh flaked crab meat if you have it)
white pepper
1/4 tsp. garlic powder
fresh parsley
Directions
Wash potatoes and rub with oil. Bake in a 400 degree oven for about 1 hour or until soft when pierced with a fork. Saute pecans in butter for one minute. Add the green pepper and onion and continue to saute for another 2 minutes. Add the softened cream cheese, milk and crab meat. Cook over low heat stirring constantly. When mixture is smooth, remove from heat. Stir in sour cream, white pepper to taste and garlic powder. Split tops of the potatoes lengthwise and fluff pulp with a fork. Sppon crab mixture over potatoes and garnish with parsley.
Crab Pasta Casserole
Ingredients
1 lb. uncooked spiral pasta
1 lb. chopped crab meat seasoned with a fresh lemon juice and Old Bay seasoning
1 chopped yellow onion
1/2 lb. sliced fresh mushrooms
1/2 cup chopped green bell pepper
2 cloves minced garlic
1/2 cup butter
1/2 cup plain Greek yogurt
salt and pepper to taste
1 1/2 tsp. basil
1 1/2 cup shredded cheese
Directions
Cook pasta according to package directions. In a medium skillet, melt butter and add onions, mushrooms and green peppers. Cook until just tender. Add the garlic and cook for another minute. Remove from heat. Drain the pasta and add to the vegetable mixture. Stir in yogurt, salt and pepper to taste and basil. Transfer to two sprayed 8 inch baking dishes. Top with shredded cheese. Cover and bake in preheated 350 degree oven for 20 minutes. Uncover and bake for another 5 minutes until bubbly.
Crab Cobbler
Ingredients
1/2 cup butter
1/2 cup chopped red or green bell pepper
1/2 cup chopped onion
1 lb. crab meat, flaked
1 cup milk
1/2 cup all-purpose flour
1 cup shredded Cheddar cheese
1 1/2 cups tomatoes, drained
2 tsp. Worcestershire sauce
salt and pepper to taste
1 can refrigerated biscuits
Parmesan cheese
Directions
Melt butter in large skillet. Add peppers and onions and saute until tender. Slowly blend in Cheddar cheese, milk and flour stirring constantly until cheese melts and sauce thickens. Season with salt and pepper to taste. Stir in tomatoes (I like using canned whole tomatoes but there are several options), crab meat and Worcestershire sauce. Pour into a sprayed 2-quart casserole dish. Separate biscuits and place evenly over casserole. Sprinkle with Parmesan cheese. Bake in preheated 400 degree oven for about 20-25 minutes.
Crab Cakes With Spicy Peach Sauce
Ingredients
1 lb. flaked crab meat (canned is okay)
2 eggs, lightly beaten
1 1/2 cup panko bread crumbs
1/4 cup chopped green onion
1/4 cup chopped red pepper
2 tbsp. mayonnaise
2 tsp. Worcestershire sauce
dash hot sauce
2 tbsp. olive oil
1 tbsp. butter or margarine
1/3 cup peach or apricot fruit spread
1 tsp. Chinese hot mustard
1/4 tsp. ground ginger
Chopped fresh dill
Directions
Preheat oven to 350 degrees. In a bowl. combine eggs, onions, red peppers, 1 cup bread crumbs, mayonnaise, hot sauce to taste and Worcestershire sauce. Fold in crab meat. Shape the mixture into cakes about 1 1/4 inch thick. Put the remaining panko bread crumbs into a shallow plate and carefully coat the cakes lightly on each side. heat butter and olive oil in an oven-proof nonstick skillet over medium heat. Add the crab cakes and cook for about 4 minutes on each side until golden brown. Transfer skillet to the oven and bake for an additional 12-15 minutes. In a microwave-safe bowl, blend peach spread, ginger and hot mustard. Microwave for about 30 seconds or until heated through. Spoon peach sauce over crab cakes and top with dill.