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Good afternoon and welcome to your A
to Z Recipes Newsletter. It is great to be here again and I
appreciate your spending a few minutes with us here. Patricia has lots
of goodies to share with you today. I think this issue is totally
perfect! I love what she has sent us. Living on the Texas Gulf Coast,
there are several recipes shared that will find a home in my kitchen. I
hope you snag a few for yourself, regardless of where it is you call
home.
The current Monthly Theme
topic is Ground
Beef Recipes. Please visit the Monthly
Theme - Recipe Submissions section to find the link to use for
sharing recipes here at A to Z Recipes Newsletter. We are in need of
some recipes from readers. Our regulars do a wonderful job. Isn't it
about time for YOU to share a recipe?
We'll see you here again soon, God willing. Now, here is Patricia . . .
The
small towns in
Michigan, where I lived, had live lobsters at the market but no live
crabs and none could be found at the local fish markets. I acquired a
taste for crab meat having lived at both the East and West Coast and
once in awhile still treat myself to a scrumptious meal. My favorite
meal - crab stuffed shrimp and of course crab cakes; oh yes Crab Won
Tons - oh heck, it's all good. Friends, family and companies have
provided some great sounding crab recipes and I've added some desserts
that just might put the finishing touches to a great crab dinner. – just me
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
FROM SEA TO POT
The usual method of cook is to drop live crabs into boiling salted
water. Place them in the pot upside down and the crab will fold its
legs against its shell. Be sure water is at a full rolling boil, so the
crab dies instantly and will insure the meat stays firm and flavor
improves. Use ¼ cup salt to each quart of water. Over and boil 15 to 20
minutes. Cool quickly in cold water.
When cool, lift top shell from the rear and pull off. Discard shell and
yellow fat which clings to it. Discard gills on either side of back.
Turn crab on its back and break off mouth parts and tail piece, turn
over and scrape out center fat and entrails; flush cavity under cold
running water.
The body meat may be shaken out of the crab by breaking crab in half,
crushing shell and knocking it against edge of a bowl. Use a small pick
to remove bits of meat from shell. Break off legs, pull out small
pincer claws, then hold legs curved side down, strike sharply to break
shell but avoid crushing meat. Pliers may be used, if gently handled,
to crush leg shell. Break away shell and extract meat. Rinse meat in
salted water and drain.
Note – I think I'll
stick to canned
and frozen.
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if you have a submission for the Food For Thought section of
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Ramblings
•Every
year, 1.5 million tons of crabs are eaten over the world by
humans.
•The species of crab that is consumed the most in the world is the
Japanese Blue Crab or the Horse Crab. This crab is consumed to the
extent of 300,000 tons a year. The crab is indigenous to the coast of
China, but is found in other waters too.
•People who specialize in catching crabs from the rivers, seas and
oceans are known as crabbers. Crabbers use a cage-like device to
capture crabs. This is just like a cage with several places for the
crabs to enter in, but no place to go out. The entrance is controlled
by a one-way door.
•Most crab meat is very high in vitamin B12. It is said that just 2-3
ounces of the meat of a crab will provide you with the entire day's
supply of the vitamin.
•The Japanese Spider Crab (the biggest crab of the world) is also the
oldest crab of the world. It holds several other records too. It is
probably the most deep-living crab of the world; its natural habitats
are usually the deepest abysses of the Pacific. Another record is that
this is the crab with the highest longevity. Japanese Spider Crabs are
known to live for a century and more.
•Some crabs look quite strange. Interesting ones are the Ghost Crab and
the Halloween Crab. The Ghost Crab really looks like Casper the Ghost
with bulging eyes (in fact, even its fore claws droop like a spooking
ghost!), and the Halloween Crab's colors will instantly remind you of a
Jack-O'-Lantern.
•The Fiddler Crabs immediately captivate attention because of their
single large claw on one side. They can even raise this single claw in
an action that resembles a person waving. Fiddler Crabs make for good
household pets too.
•The most colorful crab in the world is probably the Sally Lightfoot
Crab. This crab has tantalizing colors or red, orange, yellow and white.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
CRABBY INFO
There are six varieties of crab that we use the most and are
commercially available, either live, cooked, frozen, or in lump form
(that is, picked and packaged).
1. Weighing 11 pounds or more on average and achieving a leg span of up
to six feet from tip to tip, the majestic king crab is harvested in the
Arctic waters of the Bering Sea. Three distinct species are sold under
the name king crab. The king's exceptionally sweet leg meat has a silky
richness that is comparable to—and, some contend, exceeds—that of
lobster meat.
2. The most popular crab variety along much of the Eastern seaboard is
the sweet-tasting Blue crab. Male blue crabs are usually meatier than
the females and thus tend to be the best for preparations that call for
eating the crabs whole—the preferred method among many Easterners,
especially denizens of the Chesapeake Bay region, a primary fishing
area.
3. Stone crabs are fished solely for the clean-tasting meat of its
reddish-orange, black-tipped right claw, which harvesters snap off from
the live catch before throwing the crab back into the water, where it
will grow a new appendage. Stone crabs are commercially fished from the
Carolina's south to the Caribbean and Mexico; they're a celebrated
delicacy in Florida, where cooks serve them with a mustard sauce.
4. The meaty claws, legs, and body of succulent Dungeness crab, which
range from six to nine inches wide when the crab is harvested, have
helped to make it the principal commercially fished variety along the
Pacific coast.
5. The snow crab, also known as queen crab, has strikingly long legs,
which constitute the only part of the crab sold commercially. Snow crab
legs, like king crab legs, are most commonly sold frozen because of the
remoteness of the fishing grounds, most of which are also concentrated
in Alaska. Snow crabs' sweet, briny flavor matches up beautifully with
drawn butter.
6. The reddish-brown Jonah crab, long popular on New England tables and
found mostly in the North Atlantic, has a relatively neutral flavor and
is a good choice for making crab cakes and salads.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Ground Beef Recipes
Ground beef is just about
everyone's go-to ingredient for tasty and quick meals. It is relatively
inexpensive and feeds the whole family. We are looking for your ground
beef faves including meat loaf, hamburgers, meatballs, chili,
casseroles, etc. Personally, I have oodles of recipes to share and look
forward to yours! Won't you join in the fun by sharing your own
favorite Ground Beef Recipes?
Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Ground Beef Recipes with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Ground Beef Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
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Use
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Use
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Brittany The English Springer Spaniel Boat Dog Laid To Rest 9/17/07.
Today Capt Williecrab and his bride Cindycrab laid to rest their
beloved boat dog, Brittany the English Springer Spaniel. Last week
Brittany went for her final boat trip.
Brittany's story begins when she was found by the Capt coming in from a
day on the mighty Maurice River. While loading up his brand new creek
ship, The Cyn Mel Sue, named after beloved daughters Billie Sue and
Melanie Lynn, and wife Cindy Marie, the Capt heard some movement in the
meadow reeds. Walking over the Capt spotted in the water a skinny all
bones showing puppy about 5 weeks old. The Capt gently picked up the
little puppy and put her in the bed of his pickup truck.
The Capt cleaned up the pup and brought her into the house. She was so
scared and quickly found a dark corner. She was so silent... not a
sound
did she make. The Capt. brought up a nice portable dog box and put her
in and said " This dog's name is now Brittany! She is Brittany the
English Springer Spaniel. And so she was. The Mrs. became attached
almost immediately and continued to work with her and play with her.
The Mrs. would stretch her foot under the table and see if Brittany
would reach back with her paw. It took a lot of patience, but she began
to respond.
Brittany was a very stubborn dog. The Capt was determined to teach her
to heel. Each day he would go and try to have her walk along with him
on a leash. Brittany dug her heals in. So, the Capt took her for a drag
each day. Day after day the Capt took the stubborn dog for a drag. Soon
Brittany gave in. She became part of the family as she was house
trained, but she got bored indoors very easily. As she started to grow,
the Capt and crew trained her as a boat dog.
Brittany was also a food thief. If you were eating a sandwich and
turned your head, she would rip it from your hand, and gulp it down.
This caused the Capt to throw her overboard a couple times. Also she
would eat the bait. She would gulp down squid if you didn't have it
hidden. One thing Brittany liked to do was attack blue claw crabs, she
was fearless in her day. One day the Capt caught a huge monster and let
it out of the trap onto the boat floor. Brittany grabbed it and flung
it out of the boat, the Capt then flung Brittany out of the boat. From
that day forward, Brittany would never attack a crab until given
permission from the Capt.
Brittany loved to ride in the back of the Capt's Truck. She seemed to
love adventure and had a hard time staying still. On command Brittany
would dive off creek bridges into the creeks. Her highest dives were
around 12 feet above the water. This dog loved the water, and loved to
swim. If she was running through the woods and spotted a mud puddle,
she would roll and flop around in it.
Brittany had a great dog's life. She was laid to rest along the pond in
her back yard she loved so much by the Capt and wife with a small camp
fire burning. She was one cool dog.
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Reviews, Reader Comments
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you try a recipe from any posted, and have a recipe review, please send
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I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Search A to Z Recipes Site and Newsletters:
CRAB STUFFED SHRIMP
1 1/2 pounds large peeled shrimp with tails on
2 pounds fresh lump crab meat, picked and cleaned of any shells
4 tablespoons extra virgin olive oil
1/4 cup celery, minced
3 garlic cloves, minced
1/4 cup red bell pepper, diced very small
1/4 cup Dijon mustard
1 cup Panko bread crumbs
4 dashes Tabasco
2 tablespoons Worcestershire sauce
1 cup mayonnaise
To butterfly shrimp:
Slice down the length of each shrimp along the center line of the back,
cutting as deeply as possible without going all the way through. Remove
any exposed vein, wash and open shrimp to lie flat.
Mix mayonnaise, Dijon mustard, Tabasco and Worcestershire sauce
together and set aside. In a large saute pan, heat olive oil until
almost smoking. Add garlic, onions, celery, peppers and cook until
tender, but still crisp. Remove from heat and place in a bowl; let
cool. When cool, fold in mayo mixture and crab meat. Mix thoroughly
then add Panko bread crumbs. Stuffing should hold its shape, should not
be too loose or too stiff.
Place shrimp on buttered or olive oil sprayed cookie sheet. Preheat
oven 475° to 500°. Place approximately 1 1/2 tablespoons of crab meat
stuffing on each shrimp, pat down slightly so stuffing is no higher
than 3/4-inch and evenly distributed over length of shrimp. When all
are stuffed, bake for 12 to 15 minutes or until stuffing is golden
brown.
CRAB AND WATER
CHESTNUT SPREAD
1 pound cooked crab meat
1/2 cups finely chopped water chestnuts
2 tablespoons soy sauce
1/2 cup mayonnaise
2 tablespoons minced green onions
Chop crab meat and combine with water chestnuts, soy sauce, mayo and
onions. Refrigerate. Serve with crisp crackers - makes 2 1/4 cups.
Drain, rinse and flake crab; thaw shrimp and cut into pieces. Mix
shrimp, crab and sherry; set aside. Melt 2 tablespoons of butter and 2
tablespoons flour in a saucepan; add milk, stirring constantly and
simmer 1 minute. Add chives and crab mixture; set aside.
Mix eggs and seasonings and a pinch of tarragon in blender. Melt
remaining butter in non-stick pan; add eggs and stir until partially
cooked. Add seafood mix and continue cooking until set and mixture is
hot. Sprinkle with parsley and paprika.
Sauce:
2 tablespoons flour
2 tablespoons butter
1 cup milk
1/2 teaspoon salt
Dash of pepper
1/4 cup grated Swiss cheese
1 tablespoon fresh Parmesan cheese, grated
1/4 teaspoon dry mustard
12 crepes
Soften cream cheese in a saucepan, over low hat. Add crab, sour cream,
garlic salt and sherry; stir until blended. Set aside. Melt butter and
stir in flour until well blended. Add milk, salt and pepper, stirring
until mixture is smooth. Fill crepes with crab mix and roll. Place in
an ungreased shallow casserole and bake at 375 degrees for 12 minutes.
Spoon heated sauce over each crepe and serve.
DEVILED CRAB AND
SHRIMP
1 medium green pepper, chopped
1 medium onion, chopped
1 cup chopped celery
1 cup crab meat
1 cup shrimp, cleaned and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1 cup mayonnaise
1 cup buttered bread crumbs
Combine all ingredients except crumbs. Place in ramekins and sprinkle
with crumbs. Bake at 350 degrees for 30 minutes. More seafood can be
added if desired.
CRAB SWISS BITES
1 can ( 7 1/2 ounce) crab meat, drained and flaked
1 tablespoon sliced green onion
1 cup grated Swiss cheese
1/2 cup mayo
1 teaspoon fresh lemon juice
1/4 teaspoon curry powder
1 package (12 rolls) flaky refrigerator rolls
1 can (5 ounce) water chestnuts, drained and sliced
Combine crab meat, onion, cheese, mayo, lemon juice and curry powder.
Mix well. Separate each roll into 3 layers. Place on ungreased baking
sheet and spoon on crab meat mix. Top each with a few slices of
chestnuts. Bake at 400 degrees for 10 to 12 minutes.
Melt butter in skillet; add mushrooms, garlic and shallots and saute
for 5 minutes. Remove from heat and stir in flour, pepper and milk.
Slowly bring to a boil, stirring often. Remove from heat and add 1/2
cup cheese and stir until melted. stir in wine.
Combine sauce, crab, shrimp and remaining cheese. Pour into buttered 2
quart casserole. Combine bread crumbs and melted butter and sprinkle on
top of casserole. Top with remaining cheese and bake, uncovered, at 375
degrees for 30 minutes until bubbly and lightly browned.
CRAB WON TONS
1 package (8 ounce) cream cheese
1 package (6 ounce) frozen crab meat
Won Ton skins
Mix cream cheese and crab. Place 1 teaspoon of mixture in middle of Won
Ton skin and fold like an envelope. Fry in hot oil on both sides. Serve
hot with sweet and sour sauce.
Sweet and Sour:
1 cup sugar
1/2 cup wine vinegar
1/2 cup water
1 teaspoon white pepper
1 tablespoon finely diced green pepper
1 tablespoon finely diced sliced pimento
2 tablespoons corn starch
Combine all ingredients. Cook over low heat until thick,stirring
constantly. Simmer 5 minutes.
LEMON CRACKLE
1 cup sugar
2 tablespoons cornstarch
2 eggs beaten
1 cup water
Juice of 2 lemons
1/2 cup margarine
1 cup brown sugar
1 cup flour
1/2 teaspoon soda
10 soda crackers, rolled
1 cup coconut or 1/2 cup chopped nuts
Cook sugar, cornstarch, eggs, water and lemon juice in top of double
boiler until thick. Make a crumb mixture of margarine, brown
sugar,flour, soda and cracker crumbs. Put two thirds of crumb mixture
into well greased pan; pour filling over. Top with remaining crumbs and
sprinkle nuts or coconut on top. Bake 20 minutes at 350 degrees.
CRAB LOUIS
~Thank you, Sue
2 cans (6 1/2 ounce) crab meat
4 cups torn lettuce leaves
2 hard cooked eggs
4 medium sized tomatoes, peeled
Flake crab meat and mound on the lettuce. Quarter eggs and cut tomatoes
into wedges. Arrange in a circle around crab meat. Serve with Louis
dressing. Serves 4.
Louis Dressing:
1/2 cup mayonnaise
2 tablespoons heavy cream
2 tablespoons chili sauce or ketchup
1/2 teaspoon Worcestershire sauce
2 tablespoons minced green pepper
2 tablespoons minced onion
1 tablespoon lemon juice
Salt and pepper to taste
Mix all ingredients except salt and pepper - season to taste. Makes 1
cup.
CRAB ORANGE SALAD
1 1/2 cups flaked crab meat
1 cup orange sections, drained
1 cup sliced celery
1/2 cup chopped walnuts
1/4 cup heavy cream, whipped
1/4 cup salad dressing
1/2 teaspoon salt
Lettuce
Mix crab meat with oranges, celery and walnuts. Blend together whipped
cream, salad dressing and salt. Toss lightly just before serving, place
on crisp lettuce. Serves 6.
CRAB TOMATO ASPIC
1 cup crab meat
2 tablespoons unflavored gelatin
1/4 cup cold water
2 bouillon cubes
1 teaspoon onion juice
1/4 bay leaf
1 1/2 cup boiling water
1 can (6 ounce) tomato paste
Salad greens
Whipped cream dressing
Remove any shell or cartilage from crab meat. Soften gelatin in water
for 5 minutes. Add bouillon cubes, onion juice and bay leaf to boiling
water; simmer 10 minutes. Add gelatin and stir until dissolved. Stir in
tomato paste; cool. Add crab meat and our into mold. Chill. Unmold on
salad greens. Garnish and serve with whipped cream dressing.
Whipped Cream Dressing:
1/2 cup whipping cream
1/2 teaspoon salt
2 tablespoons mayo or salad dressing
Whip cream; fold in salt and mayo. Chill before serving.
Heat cream with the butter in top of double boiler. Add crab, salt,
paprika and nutmeg. Beat egg yolks, add Worcestershire and sherry and
mix a little of the hot liquid with the yolks. Pour egg mixture into
the sauce. Cook 1 or 2 minutes more over simmering water. Serve on
toast.
CRAB MEAT SOUP
1 can condensed green pea soup
1/2 cup evaporated milk
1 cup milk
1 can condensed tomato soup
1 can (6 1/2 ounce) crab meat
1/4 cup sherry wine
Combine soups and milk in saucepan; blend thoroughly. Flake crab meat
and add; cook and stir over low heat. When hot, add sherry being
careful not to boil. Serves 4.
CRAB CHOW MEIN
1 pint crab meat
8 stalks celery, chopped
1 green pepper, chopped
2 medium onions, chopped
2 tablespoons butter, melted
1 pound canned bean sprouts
1 can mushroom soup
1 can (5 ounce) Chinese noodles
Cook celery, green pepper and onion in melted butter until tender. Add
bean sprouts and crab meat. Heat. Pour mushroom soup over top and
simmer 10 minutes. Serve on crisp noodles. Serves 6.
Thoroughly beat margarine with powdered sugar. Add chocolate and blend
well. Add eggs, one at a time, beating well after each. Stir in
flavoring. Pour into square pan, chill. Cut into squares; serve with
whipped cream and a Maraschino cherry.
CALIFORNIA CRAB
SANDWICHES
~Thank you, Geneva
1 cup Monterey Jack cheese
1/2 pound fresh or frozen crab meat
1/2 sour cream
1/4 cup chopped water chestnuts
2 tablespoons finely chopped green onion
1 tablespoon lemon juice
1 teaspoon soy sauce
1 teaspoon seasoned salt
1/4 teaspoon Tabasco
Pimiento slivers for garnish
3 English muffins, split, buttered and toasted
Combine 1/2 cup of the cheese with all but pimiento and spread on
muffins. Top with remaining cheese and broil until bubbly. Garnish with
pimiento.
CHESAPEAKE BAY CRAB
CAKES
2 tablespoons minced onion
2 tablespoons butter
1 pound crab meat, cleaned
1 egg beaten
1/2 teaspoon dry mustard
1/2 teaspoon salt
Dash of pepper
Dash of cayenne pepper
1/2 cup dry bread crumbs
Cook onion in butter until tender. Combine remaining ingredients,
except crumbs. Shape into six cakes and roll in crumbs. Place cakes in
a heavy frying pan with about 1/8 inch fat, hot but not smoking. Fry at
moderate heat. When cakes brown on one side, turn carefully and brown.
Drain on absorbent paper.
MARYLAND IMPERIAL
CRAB
1/2 to 1 green bell pepper, finely chopped
1 small onion, minced
4 tablespoons butter
1 tablespoon prepared mustard
1 tablespoon dry mustard
1/2 teaspoon salt
2 tablespoons brandy
1/2 cup cream sauce (following)
2 tablespoons fine dry bread crumbs
1 pound fresh lump crab meat, picked
Saute green pepper and onion in 2 tablespoons of butter, over low heat,
for 10 minutes. Stir in mustards, salt, brandy, cream sauce and 1
tablespoon bread crumbs. Add crab meat and heat for several minutes.
Spoon into baking dish and sprinkle with remaining crumbs; dot with
remaining butter. Bake 25 minutes at 400 degrees. Broil to brown tops.
Serves 4.
Cream sauce:
1 cup milk
1 thin slice of onion
1 sprig parsley
2 tablespoons butter
2 tablespoons flour
Salt to taste
White pepper to taste
Dash of nutmeg
2 tablespoons heavy cream
Combine milk with onion and parsley and bring to a boil in a small
saucepan. In a stainless saucepan, melt butter and mix with flour into
a smooth paste. Strain the milk mixture and whip into flour mixture
until it is thick and smooth. Simmer for 5 minutes, stirring
occasionally. Add seasonings and cream.
CRAB QUICHE
1 cup mayonnaise
2 tablespoons flour
2 eggs beaten
1/2 cup milk
1 package (6 ounce) frozen King crab,drain and pick
1/2 pound Swiss cheese, cut into 1/4 inch cubes
1/2 cup chopped green onions
Parsley
9 inch baked pastry shell
Preheat onion to 350 degrees. Mix all filling ingredients thoroughly
and spoon into pie shell. Bake for 30 to 40 minutes or until firm in
center.
Melt butter; add and blend in flour over low heat. Slow stir in cream
and blend well. Add egg yolks, then seasonings. Stir in crab meat and
bake in a buttered casserole at 350 degrees for 30 minutes.
CRAB SALAD
1 cup mayonnaise
1 tablespoon capers
1 teaspoon lemon juice
1 cup coarsely chopped celery
4 water chestnuts, coarsely chopped
1 small onion, minced
Salt and pepper to taste
Mix all ingredients lightly and serve on bed of lettuce. Garnish with
hard cooked egg slices, sliced tomato and other fresh vegetables.
LEMONADE CAKE
1 package lemon cake mix
1 package lemon instant pudding
1 cup plus 1 tablespoon water
4 eggs
½ cup oil
2 ½ cups powdered sugar
1 small can frozen lemonade, undiluted
Mix all ingredients except powdered sugar and lemonade; beat two
minutes. Pour into greased 8x13x2 inch pan. Bake 35 minutes at 350
degrees. Punch holes with fork all over top of cake. Mix lemonade and
sugar; pour over cake. Bake another 5 minutes.
In Dutch oven, combine chicken broth, onion, sherry, ginger-root, salt
and pepper. Bring to a boil; add spinach leaves and crab. Return to
boiling. Simmer, covered, for 5 minutes. 6 servings.
CHICKEN AND CRAB
FILLING
1 whole chicken breast, boneless,skinless
1 garlic clove,minced
1 tablespoon cooking oil
1 cup chopped Chinese cabbage
1/2 cup finely chopped pea pods
1/4 cup chopped water chestnuts
2 tablespoons chopped onion
1/2 cup canned crab meat
1 beaten egg
2 tablespoons soy sauce
1 teaspoon dry sherry
6 egg roll skins
Cooking oil for deep frying
Finely chop chicken. In skillet, stir fry chicken and garlic in1
tablespoon hot oil for about 2 minutes. Add vegetables; stir fry 2-3
minutes more. Flake crab meat in bowl and combine with chicken mixture,
egg, soy sauce, sherry, salt and pepper. Cool slightly.
Wrap filling in egg rolls and fry a few at a time at 365 degrees for 2
to 3 minutes or until golden brown. Remove with slotted spoon and drain
on absorbent paper. Makes 6 rolls. Serve with sauce of choice.
PEPPER CRAB WITH
ASPARAGUS
1 package (6 ounce) frozen, cooked, crab meat
1/2 cup chicken broth
2 teaspoons cornstarch
2 tablespoons dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1/8 teaspoon crushed red pepper
1 teaspoon grated ginger-root
2 tablespoons cooking oil
2/4 pound asparagus, sliced into 1 inch lengths
1/4 cup sliced green onion
Thaw crab, cut into bite sized pieces. Blend chicken broth into
cornstarch; stir in sherry, soy sauce, sugar and red pepper. Set aside.
Preheat work or large skillet over high heat; add oil. Stir fry
ginger-root for 30 seconds. Add asparagus; stir fry 3 minutes or until
crisp-tender. Add green onion; stir fry 1 minute more. Remove asparagus
and green onion. Add more oil if needed and add crab; stir fry 1 1/2
minutes. Stir broth mixture and stir into crab. Cook and stir until
thick and bubbly. Stir in asparagus and onion; cover and cook 2-3
minutes. Serve at once. 4 servings.
CRAB AND ASPARAGUS
SOUP
2 cans (10 1/2 ounce) cut asparagus
3 cups chicken broth
1 can (4 ounce) sliced mushrooms
1 medium onion, coarsely chopped
1 tablespoon cornstarch
1 can ( 6 1/2 ounce) crab meat, drain and flake
Sliced green onion
Drain asparagus, reserving liquid. In saucepan, combine reserved
liquid, chicken broth, undrained mushrooms and chopped onion. Cover and
simmer until onion is tender - about 5 minutes. Slowly blend 2
tablespoons cold water into cornstarch. Stir into broth mixture; cook
and stir until mixture thickens and bubbles. Stir in asparagus and crab
meat; heat through. Sprinkle each serving with sliced green onion. 6
servings.
LIME PIE
1 can sweetened condensed milk
3 egg yolks, beaten
1/4 teaspoon salt
Juice of 6 small key limes
1 baked pastry shell
1 teaspoon grated lime rind
1/2 tablespoon sugar
1/2 cup heavy cream, whipped
Mix milk, egg yolks and salt. Add lime juice; mix. Pour into prepared
pastry shell. Let set until firm but do not refrigerate. Sprinkle
grated rind over pie. Add sugar to whipped cream; spread over pie and
serve.
Note: Pie should be prepared as close to serving as possible.
CRAB QUICHE
~Thank you,
Jennifer, Aurora NE,
Grange
1 cup shredded Swiss cheese
1 unbaked pie shell
1 can (7 1/2 ounce) crab meat, drain and flake
2 green onions with tops, sliced
3 eggs, beaten
1 cup light cream
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/4 teaspoon dry mustard
Dash of mace
1/4 cup sliced almonds
Sprinkle cheese evenly over bottom of pie shell. Top with crab meat.
Sprinkle with onions. Combine eggs,cream, salt, lemon rind,mustard and
mace. Pour over crab meat. Top with almonds. Bake at 325 degrees for 45
minutes.
BAKED AVOCADO AND
CRAB CASSEROLE
1 1/2 cups flaked crab meat
3/4 teaspoon Worcestershire sauce
2 tablespoons minced green pepper
1/4 cup finely diced celery
3/4 teaspoon chili sauce
8 avocados
Buttered crumbs or corn flakes
Combine first 6 ingredients. Cut avocados in half lengthwise; remove
seed. Fill center with crab mixture. Top with crumbs. Bake at 400
degrees for 15 minutes or until browned.
CRAB CAKES
1 pound crab meat
6 slices white bread, trimmed and cubed
1 teaspoon parsley flakes
1/2 green pepper, chopped
1 teaspoon dry mustard
Salt to taste
2 eggs, beaten
2 tablespoons mayonnaise
Cracker crumbs
Oil for frying
Combine all ingredients but cracker crumbs and fry oil. Mix well. Form
into cakes and roll in crumbs. Fry until lightly browned.
LIME DESSERT
1 cup sugar
1 cup boiling water
1 package lime gelatin
Juice and grated rind of 3 lemons
1 large can evaporated milk, chilled
12 macaroon cookies, crushed
Melt sugar in hot water; add gelatin and dissolve. Add lime juice and
rind. Chill until partially jelled. Whip evaporated milk until stiff;
fold in gelatin mixture. Pour into an 11x7x1/2 inch pan; top with
cookie crumbs. Chill.
CRAB CASSEROLE
~Thank you, Sue
1 pound crab meat
1 can celery, chicken or mushroom soup
1 can whole kernel corn
1 can drained peas
1 small can mushrooms, don't drain
1 small can pimentos
Pepper to taste
Bread crumbs, buttered
Mix all ingredients and cover with bread crumbs which have been
slightly buttered. Bake at 350 degrees for 40 minutes.
SEAFOOD SALAD
2 cups crab meat, drained
1 cup chopped celery
2 tablespoons chopped dill pickle
1 tablespoon chopped onion
2 hard boiled eggs, chopped
1/2 teaspoon salt
Dash pepper
1/2 cup dress of choice
Lettuce
Tomato wedges
Combine all ingredients except lettuce and tomato, being careful not to
break crab meat into too small of pieces.. Serve on lettuce and garnish
with tomato wedges.
CRAB DELIGHT
2 cans (6 1/2 ounce) crab meat, drained
2/3 cup fresh mushrooms, sliced
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 tablespoon lemon juice
Buttered bread crumbs - about 1/2 cup
Separate crab meat. Saute mushrooms in butter until tender. Blend in
flour and seasonings. Add milk gradually and cook, stirring constantly
over low heat or hot water, until thickened. Add crab meat and lemon
juice. Place in greased ramekins. Sprinkle with enough buttered crumbs
to lightly cover top. Bake at 400 degrees for 15 to 20 minutes or until
bubbling hot.
CRAB AND POTATO CHIP
CASSEROLE
2 cans (6 1/2 ounce) crab meat
1 can (10 ounce) condensed tomato soup
1/4 cup water
1/2 cup mayonnaise
2 cups crushed potato chips
1/2 cup grated Cheddar cheese
Flake crab meat and remove any pieces of shell. Combine soup, water and
mayonnaise. Place alternate layers of potato chips, crab and soup mix
in a greased 1 1/2 quart casserole. Sprinkle cheese over top and bake
at 350 degrees for 20 to 30 minutes.
CRAB IN A BLANKET
1/2 pound crab meat, flaked
1 package (8 ounce) cream cheese
1/3 cup celery, chopped fine
1 tablespoon minced parsley
1 tablespoon lemon juice
1/3 cup toasted almonds, chopped
Salt and pepper to taste
1 dozen thin slices of ham
Blend crab and all ingredients, except ham, in softened cream cheese.
Spread mixture on each ham slice, roll and secure with toothpick. Chill
several hours. Remove picks before serving.
Break bread into pieces after removing crusts. Dip in milk, press out
excess. Mix with remaining ingredients. Shape into cakes and fry until
golden brown.
HALIBUT CRAB DRESSING
1/2 pound fresh crab, flaked
2 tablespoons butter
1 tablespoon celery, chopped fine
1 tablespoon minced onion
2 teaspoons chopped parsley
1 egg
1/2 cup cracker crumbs
Salt and pepper to taste
4 halibut steaks
Butter for basting
Melt butter in a pan, saute onion, parsley and celery. Do not brown.
Remove from heat; add crumbs, crab and slightly beaten egg. Add
seasoning and mix well.
Place half of steaks in shallow, greased baking dish. Cover with
stuffing and then top with remaining steaks. Brush with melted butter.
Bake at 350 degrees for about 30 minutes. Baste once more with butter
during baking.
Beat egg yolks in double boiler. Add sugar and cornstarch blending
well. Slowly add milk, stirring constantly. Cook until mixture begins
to thicken. Remove from eat; cool thoroughly. Pour over orange sections
and cover with beaten egg whites.
Cook broccoli according to package directions. In 4 individual au
gratin dishes, arrange broccoli and crab. Set dishes aside. For sauce,
in medium saucepan cook mushrooms and garlic in margarine over
medium-high heat about 4 minutes or till mushrooms are tender. Stir in
flour and 1/8 teaspoon pepper. Then, stir in milk. Cook and stir till
thickened and bubbly; remove from heat. Stir in Cheddar cheese till
melted. Spoon sauce on top of broccoli and crab in dishes. Cover dishes
with foil and chill for 24 hours. Combine Parmesan cheese and cracker
crumbs and sprinkle on top of each serving. Bake covered in a 400
degree oven for 20 to 25 minutes or till bubbly.
SWEET POTATO CHOWDER
2 tablespoons olive oil
1/4 cup chopped smoked ham
1/4 cup chopped shallots
2 garlic cloves minced
2 cups sweet potatoes, peeled, and diced in 1/2 inch cubes
1 cup chicken broth
1 cup heavy cream
2 cups milk
2 tablespoons flour
1 pound crab meat
3 tablespoons chopped chives
Salt to taste
Freshly-ground black pepper to taste
In a large soup pot over medium heat, heat the oil. Add the ham and
cook, stirring for 1 minute. Add the shallots and cook for 3 minutes.
Add the garlic, sweet potatoes, and water and bring to a boil. Cover
and cook for 15 minutes or until the potatoes are tender.
In a medium bowl, whisk together the cream, milk, and flour. Add to the
soup and cook until the mixture begins to thicken. Add the crab meat
and the chives. Season with the salt and pepper to taste.
Combine all ingredients, except paprika. Turn into greased 1 1/2-quart
casserole. Sprinkle with paprika. Bake at 350 degrees for 40 to 50
minutes. Serve over hot, cooked rice.
THREE INGREDIENT
CRAB FEST
1 pound Blue crab, fresh or frozen
1/2 cup butter, melted
1 tablespoon Tarragon vinegar
If using frozen crab meat, thaw and drain. Remove any remaining shell
or cartilage. Place crab meat in a shallow 1-quart casserole. Combine
butter and vinegar. Pour over crab meat. Mix lightly. Broil about 4"
from source of heat for 12 to 15 minutes or until lightly browned.
LEMON TEA CAKE
6 tablespoons shortening
1 cup sugar
2 eggs
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Grated rind of 1 lemon
1/2 cup chopped nuts
Cream shortening and sugar; add eggs. Alternately add dry ingredients
and milk. Add lemon rind and nuts. Bake 1 hour at 325 degrees in an
angel food pan.
Glaze:
1/2 cup sugar
Juice of 1 lemon
Dissolve sugar in juice; pour over warm cake in pan. Cook in pan.
CRAB QUESADILLA
~Thank you, Mary
1 pound lump crab meat
1 package of 6-inch round flour tortillas
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1/2 of a red onion, cut into strips
1 tablespoon olive oil
8 ounces mascarpone cheese
1/4 teaspoon cayenne pepper
1/4 cup cilantro, finely chopped
1 cup Monterey Jack cheese, shredded
Cooking spray
Heat the olive oil in a frying pan. Add onions and peppers and cook for
about 5 minutes or until onions are translucent. Meanwhile, sift
through the crab meat and remove any shell fragments. Stir into the
crab the mascarpone cheese, cayenne pepper and cilantro. Mix well.
Spray half of the tortillas with cooking spray. Lay them flat (sprayed
side down) on baking sheets. Add equal portions of the crab meat and
then equal portions of the onions and peppers. Sprinkle with the
Monterey Jack cheese. Place the remaining tortillas on top and spray
with cooking spray. Bake at 450 degrees for about 10 minutes or until
golden in color. After removing from the oven, allow to sit for a
minute. Then, cut each tortilla into quarters. Serve with salsa of
choice.
Preheat oven to 400 degrees. Saute crab meat in butter. Fry tortillas
in oil until soft. Place one fourth cup crab meat in the center of each
tortilla. Sprinkle with 1 tablespoon onion and spoon 1 tablespoon of
Salsa con Tomatillos (see recipe below) on each. Roll each tortilla
(now called an enchilada) and place seam side down in a shallow baking
dish. Cover the remaining salsa, sprinkle generously with cheese and
bake for 10 minutes or until cheese is melted. Serve with sour cream
and garnish with black olives.
Salsa Con Tomatillos
2 (10- ounces) can tomatillos (drained, reserve liquid)
¼ cup vegetable oil
2 corn tortillas
2 fresh jalapeno chilies (seeded and chopped) or 2 (3-ounce) cans
chopped chilies (for a milder taste)
½ cup onions
¼ cup vegetable oil
1 clove garlic
1 teaspoon salt
½ teaspoon cumin spice
1 teaspoon cilantro (optional)
Sugar (just a dash)
Fry tortillas in oil, browning lightly. Crumble fried tortillas into
tomatillos liquid and let soften. Blend or process mixture and
tomatillos until smooth. Saute chilies and onions in one fourth cup oil
until onions are soft. Crush garlic with salt, cumin, and cilantro and
add to chilies and onions. Cook for 5 minutes. Add blended tortilla
mixture and cook for 5 minutes. Set aside.
Cut six 5 inch circles from pastry, using an upturned saucer as a guide
and set aside. Place potato, crab meat, mayonnaise, sour cream, chives,
dill, lemon juice and Tabasco sauce in a bowl and mix well to combine.
Season to taste with black pepper. Divide mixture into six equal
portions and place a portion of crab mixture in the center of each
pastry round. Brush pastry edges with egg. Draw edges together over top
of filling. Press to seal and crimp edges to make a fluted pattern.
Brush with a little egg. Place onto a greased baking tray and bake at
350 degrees for 25-30 minutes or until golden brown. Serve warm.
Cream margarine and sugar. Add eggs, at once, vanilla, then flour. Mix
only until flour is blended; do not over beat. Pour into 9 inch greased
and floured on the bottom tube pan. Bake at 350 degrees for 1 hour or
until done.
SEAFOOD SAUCE
PIQUANTE
~Thank you, Sue R.
1 1/2 cups flour
1 cup Wesson oil
4 1/2 cups water
1 can (15 1/2 ounce) tomato sauce
2 garlic cloves minced
1 bell pepper, chopped fine
1 celery stalk, chopped fine
2 medium white onions, chopped fine
5 pounds cleaned, deveined raw shrimp
1 pint lump crab meat
2 pounds scallops
1 1/2 pounds redfish fillets, cut in strips
Salt and pepper to taste
Cayenne pepper and Tabasco sauce to taste
Make a roux of flour, oil and water. In a small saucepan over low heat,
cook tomato sauce until it looks like buttermilk. Stir frequently.
Combine roux, sauce, garlic, pepper, celery and onions. Cook over low
heat until vegetables are tender - about 10 minutes. Add shrimp, crab
meat, scallops and redfish and simmer over low heat. Stir frequently to
prevent sticking. Add seasonings and cook until shrimp has turned pink
and fillets become opaque. About 15 minutes. Remove from burner, cover
and let stand for 30 minutes before serving over rice.
CRABMEAT AU GRATIN
1 medium onion, chopped fine
1 celery stalk, chopped fine
1/2 cup butter
1/2 cup flour
1 cup half and half
2 egg yolks, well beaten
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound lump crab meat
1/2 pound sharp cheese, grated
Saute onion and celery in butter until onion turns clear. Add flour and
cook and stir to make a golden roux. Add cream, mix well, stirring
constantly. Add well beaten egg yolks, salt, cayenne pepper and black
pepper. Cook and stir to make a thick, smooth cream sauce. Remove from
heat and combine with crab meat. Butter a casserole dish and place crab
mixture; sprinkle with grated cheese and bake at 375 degrees until
light and bubbly - about 10 minutes.
DEVILED CRAB
1 cup sweet cream
4 tablespoons melted butter
1 egg yolk, well beaten
6 tablespoons bread crumbs
1 pound fresh crab meat
1 whole egg, well beaten
Juice of 1/2 lemon
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon Hungarian paprika
Butter bottom of 6 ramekins and place on cookie sheet. Heat cream in
top of double boiler. Add 1 tablespoon of the melted butter to cream.
When it is too hot to test with our finger, add egg yolk, stirring
vigorously. Cook and stir until mixture will coat silver spoon an is
slightly thick. Toss remaining butter with bread crumbs.
Combine crab meat with the egg. Add mixture to cream. Add 3 tablespoons
of the buttered bread crumbs. Add lemon juice and remaining seasonings.
Cook and stir until thickened. Remove from heat. Heap into ramekins and
sprinkle about 1 teaspoon of remaining crumbs onto each serving. Dust
lightly with paprika. Bake at 375 degrees for 15 to 20 minutes. Serve
immediately.
CRABMEAT QUICHE
3 eggs slightly beaten
1 cup sour cream
1/2 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 white onion sliced paper thin
3 tablespoons butter
1 cup coarsely shredded Swiss cheese
1/2 pound fresh white lump crab meat
1 baked - 9 inch - pastry shell
Combine eggs, sour cream, Worcestershire sauce and salt. Saute onion in
butter; stir in cheese, crab meat and egg mixture. Pour into pastry
shell and bake 55 to 60 minutes at 300 degrees or until custard is set
and a silver knife inserted in center comes out clean. Serve hot.
CRAB SALAD
1 pound fresh lump crab meat
2 hard boiled eggs, sliced
4 green onions
1 cup celery, chopped
Mayonnaise
Lettuce
Marinate the meat 1 hour in:
1 tablespoon Worcestershire sauce
6 dashes Tabasco sauce
1/4 teaspoon salt
Black pepper to taste
1 tablespoon white wine vinegar
1 tablespoon peanut oil
Just before serving, add remaining ingredients and mix with just enough
mayonnaise to moisten thoroughly. Serve on bed of lettuce.
GRAPES IN SNOW
6 cups seedless green grapes
1 cup sour cream
1/2 cup brown sugar
Wash grapes and dry well; chill 2-3 hours. Add sour cream, toss mixture
with two spoons. Place in sherbet glasses and top each serving with a
tablespoon brown sugar.
******Special
thanks to TransOcean
Products for the following recipes******
CRAB AND BEAN
STUFFED TORTILLAS
8 ounces Crab Classic, Flake Style
1/4 cup cooked black beans
2 tablespoons onion, diced small
1 clove garlic, chopped fine
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Salt & ground black pepper to taste
1/4 cup lime juice
1 tablespoon canola oil
1/4 cup reduced fat cheddar cheese, shredded
Bread crumbs to bind
Tortilla dough:
1 cup yellow corn flour
1 cup all purpose flour
1 cup as needed hot water
Prepare the dough by mixing the flours in a small bowl, adding the
water incrementally until dough is formed. Knead by hand for a minute,
cover with a damp towel and rest.
Combine filling ingredients in a medium bowl and add just enough bread
crumbs to bind.
Divide the dough into 12 equal pieces, form them into balls, and roll
into 5-inch round tortillas. Place equal amounts of filling on each
tortilla and fold in half, enclosing the filling. Crimp the edges with
a fork, flip over, and flatten gently by hand. Pan fry the tortillas in
1/2 inch of vegetable oil over medium heat and serve.
GRILLED CRAB CLASSIC
AND MOZZARELLA
8 crusty Italian bread slices, cut from large round loaf with dense
crumb
8 Mozzarella slices, low fat
8 ounces Crab Classic, leg style
1/4 red onion, minced
3 tablespoons flat leaf parsley, stems removed, chopped fine
2 ounces mayonnaise
Spread each slice of bread liberally with onion, parsley and
mayonnaise. Place two or three Crab Classic legs on four slices of
bread. Top with cheese slices and then top each sandwich with a dressed
slice of bread. Place the sandwiches in a Teflon pan. Cook over low
heat allowing to brown fully on one side before turning over. Cut the
sandwiches in half or as desired for service. Serve while hot.
CRAB CLASSIC &
CUCUMBER SALAD
4 ounces Crab Classic Flake Style
1 large cucumber, peeled, seeded & sliced
1 medium onion, diced
1 yellow pepper, diced
1 tablespoon wine vinegar
Salt and pepper to taste
Italian dressing to taste
Place Crab Classic in a bowl and break flakes into smaller pieces. Add
cucumber, onion & pepper and mix together. Add 1 tablespoon of wine
vinegar, salt and pepper to taste and add just enough Italian dressing
to cover (or to your taste) and toss.
CRAB FETTUCCINI
ALFREDO
8 ounces Crab Classic, Chunk Style
1 cup broccoli, florets blanched
8 ounces fettuccine, cooked and drained
2 tablespoons Parmesan cheese, grated
1 teaspoon garlic, chopped
1/2 teaspoon parsley, chopped
2 tablespoons lemon juice
2 tablespoons white wine
6 tablespoons butter, reserve 2
1 cup Alfredo sauce
Salt & pepper to taste
Prepare the manufacturer's Alfredo sauce. Prepare all remaining
ingredients and keep ready. In a medium size saute pan melt the butter
until fully melted and hot, add the broccoli, garlic and crab to saute
for 2 to 3 minutes. To this add the white wine and lemon juice. Add the
cooked, heated fettuccine noodles to the Alfredo sauce. Toss this for
two minutes over a medium heat, add the parsley, grated cheese and
season to taste with salt and pepper.
SOUTHWEST CRAB
CLASSIC BAKE
8 ounces Crab Classic Leg Style, cubed or Flake Style
1 can tomatoes with diced chillies
1 can cream of mushroom soup
1 - 1/2 cups whole milk
1 cup sliced mushrooms
1 cup whole kernel corn
1/2 cup sliced onion
1/2 cup sliced black olives
10 ounces sharp cheese, shredded
1 bag corn tortilla chips
In a saucepan, add tomatoes with chillies, cream of mushroom soup,
milk, mushrooms and corn. Stir well, heating to simmer. Butter a
10"x13" baking dish and add one bag of slightly crushed corn chips. Cut
crab legs into cubes and place on top of corn chips. Pour soup mixture
over the crab and chips, top with shredded cheese and olives. Bake at
350 degrees for 30 minutes. Let stand for 10 minutes.
******Special
thanks to Louis Kemp
Crab Delights for the following recipes******
ITALIAN CRAB SCRAMBLE
1 package (8 ounce) Louis Kemp Crab Delights®
8 large eggs
1 tablespoon water
2 teaspoons Olive Oil
Salt & pepper to taste
1/2 teaspoon dried basil leaves (or 1 tbsp. chopped fresh basil)
1/2 teaspoon dried oregano leaves
1 cup packed, torn fresh spinach leaves
1/4 cup chopped roasted peppers
1/2 cup grated Italian 6-cheese blend or grated mozzarella
In a large bowl whisk eggs and water together until frothy.
In a large nonstick pan, heat olive oil until very hot; add egg
mixture; season with salt & pepper. With a heat-resistant spatula
scrape eggs to the center after they have set. When eggs are half
cooked, add Crab Delights, herbs, spinach, roasted peppers and cheese
blend. Continue scrambling until eggs are set & spinach is just
wilted. Serve immediately.
CHEESY CRAB CORN
CHOWDER
1 package. (8 ounce) Louis Kemp Crab Delights®
1/2 cup chopped onion
3/4 cup chopped red bell pepper
1 tablespoon margarine
1 can (10 ounce) condensed cream of celery soup
1/2 cup whole kernel corn
4 ounces pasteurized processed cheese spread, cubed
Chives, chopped
Cook onion and bell pepper in margarine in medium saucepan, stirring
frequently, until onion is tender but not brown. Add remaining
ingredients except chives. Cook over medium heat, stirring frequently,
until cheese is melted and soup is hot. Ladle into soup bowls, sprinkle
with chives.
CRAB AND LEMON
PEPPER BOW TIE SALAD
2 packages (8 ounce each) Louis Kemp Crab Delights®
3 cups dry bow tie pasta
2 tablespoons lemon juice
6 tablespoons non-fat sour cream
1/4 cup light mayonnaise
1/2 teaspoons each black pepper, sugar, dry dill weed
Salt to taste
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated
1/4 cup frozen peas cooked (optional)
Cook pasta according to package directions. Rinse under cold water and
drain well. In a large bowl whisk together the lemon juice, sour cream,
mayonnaise and seasonings. Add cooked pasta, Crab Delights and
vegetables. Toss together well and serve.
CRAB LOUIS SANDWICH
1 package (8 ounce) Louis Kemp Crab Delights®, Flake Style*
1 tablespoon ketchup
1 tablespoon minced onion
2 teaspoons lemon juice
1 tablespoon capers & their juice
4 buttered & toasted hoagie rolls (optional)
1 cup shredded iceberg lettuce
8 tomato slices
2 hard boiled eggs, sliced
1/4 cup sliced black olives
Mix together the first 4 ingredients then gently toss in Crab Delights
Flakes. Dividing evenly, layer each roll with the shredded lettuce,
tomato slices, sliced eggs and sliced olives then top with crab mixture.
*Louis Kemp Crab Delights Chunk Style may be substituted if Flakes are
not available in your area.
CAJUN CRAB RICE
1 package (8 ounce) Louis Kemp Crab Delights®
1/4 cup Cajun Marinade
1 tablespoon oil
1 cup chopped onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 small tomato, diced
1/8 teaspoon ground red pepper (optional)
1 cup instant white rice
1 cup water
In a large skillet, heat oil on medium-high heat. Add onion and
peppers. Cook and stir 5 minutes until tender. Stir in all other
ingredients and bring to a boil. Cover and remove from heat. Let stand
5 minutes.
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Heart
Healthy
CRABMEAT AND TOMATO SANDWICH
1/4 cup crab meat
2 teaspoons non-fat mayo
1/4 teaspoon fresh lemon juice
2 slices crusty French bread
2 ripe tomato slices
Red leaf lettuce
Mix lemon juice with mayo and add crab meat. Spread on bread; top with
tomato, lettuce and second slice of bread. 1 serving.
1/2 cup finely chopped nuts
2 large tomatoes, halved
1 cup fresh lump crab meat, well drained
4 ounces reduced fat Monterey Jack cheese, shredded
1/2 cup black olives, finely chopped
1/2 cup mushrooms, finely chopped
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Place the nuts on a plate. Coat both sides of the tomato halves with
cooking spray and dip cut side into the nuts to coat well. Place
tomatoes, cut side up on sprayed cooking sheet.
In a large bowl, combine crab meat, cheese, olives, mushrooms, garlic,
oregano and basil. Evenly divide the mixture among the tomatoes. Bake
for 15 minutes at 350 degrees. 4 servings.
In a food processor, combine flour, sugar, confectioners sugar, lemon
peel and baking powder. Add margarine and pulse on and off until coarse
crumbs form. Add egg and lemon juice and process just until a dough
forms. Form the dough into a ball and wrap in plastic wrap. Refrigerate
for at least an hour or until firm.
Shape the dough into 1 inch balls and place an inch apart on sprayed
cookie sheet. Bake at 350 degrees for 10 minutes or until cookies are
golden. Remove from sheet and dust for 1 tablespoon confectioners
sugar. Cool on a rack. 24 cookies.
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Diabetic
Choices
CRAB CAKES
1/2 pound flaked crab meat - fresh, frozen or canned
1 tablespoon Dijon mustard
1 tablespoon margarine melted
1 large egg beaten or 1/4 egg substitute
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Pinch of cayenne pepper
2 dashes hot pepper sauce
1/4 cup soft bread crumbs
1 small lemon, cut in wedges
Preheat over to 400 degrees. Prepare a cookie sheet with nonstick
spray. In a medium bowl, combine crab meat, mustard, margarine, egg,
lemon juice, Worcestershire sauce, salt, pepper and hot sauce. Add 1/4
cup bread crumbs; mix well. Chill for an hour or more.
Shape mixture into 4 patties about 3/4 inch thick. Pat remaining
breadcrumbs on all surfaces of the cakes and place on prepared cookie
sheet. Bake 20 to 25 minutes or until lightly browned, turning the
cakes midway through cooking time. Serve with lemon wedges. Serves 4.
1 can (6 1/2 ounce) crab meat, drained and flaked
2 tablespoons finely chopped red bell peppers
2 tablespoons finely chopped scallions
3 tablespoons light mayonnaise (or nonfat
1/4 teaspoon dried dill weed
Pinch white pepper
2 medium cucumbers
Toss the crab meat, pepper, and scallions to mix in a small bowl. Stir
in the mayonnaise, dill, and white pepper. Cover the mixture and
refrigerate for at least 1 hour until well chilled. Peel the cucumbers
and cut them into 3/4 inch thick slices. Use a melon baller or small
spoon to scoop out the seeds, leaving about 1/4 inch covering the
bottom of the slice. Fill each cucumber hollow with a tablespoon of the
crab mixture. 14 servings.
Per Serving: Calories 28.8, Carbs 1.3 g, Dietary Fiber 0.5 g, Sugars
0.6 g, Total Fat 1.2 g Sodium 76.2 mg.
Dietary Exchanges 1/4 Very Lean Meat
AMBROSIA
1 1/2 cups orange segments
1 small banana, peeled and sliced
1/4 cup orange juice
2 tablespoons shredded coconut
Combine fruits and juice. Sprinkle with coconut at serving. 4 servings.
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For
Two
CRABMEAT DIVINE
2 cups cooked crab meat, drained and flaked
4 ounces reduced fat shredded Cheddar cheese
1/4 cup whole wheat bread crumbs
1/4 cup low fat mayo
1/4 cup 1% milk
1 celery rib, chopped
2 tablespoons chopped pimiento
2 tablespoons chopped green pepper
1 teaspoon minced onion
1 teaspoon lemon juice
Pinch of black pepper
Pinch of salt
In a large bowl, combine crab meat, cheese, breadcrumbs, mayo, milk,
celery, pimiento,bell pepper, onion, lemon juice, salt and pepper. Mix
thoroughly. Spoon mixture into 2 small baking dishes and bake for 15
minutes at 350 degrees.
SWEET CHEESY CRAB
DISH
1 tablespoon butter
1 can (6 1/2 ounce) crab meat, drained
Salt and pepper to taste
1/4 cup sweet cream
1 egg yolk, slightly beaten
Grated cheese
Butter pats
Heat butter, crab meat and seasonings in a saucepan for 5 minutes. Add
cream and egg yolk and stir until heated through. Spoon into two
individual dishes and sprinkle with grated cheese. Dot with butter pats
and bake at 350 degrees until golden brown.
LEMON SPONGE CUSTARD
1 tablespoon butter
1 cup sugar
2 eggs, separated
Juice and grated rind of one lemon
3 tablespoons flour
1 cup milk
Cream butter and sugar. Beat in egg yolks; stir in lemon juice and
rind. Fold in beaten egg whites. Pour in custard cups and bake at 375
degrees for 30 minutes.
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