crab

Crab Salad

Posted Fri, 02/06/2009 - 00:11 by CitizenFood

Serves 6

Ingredients:

4 cups lettuce leaves
2 cups snow peas
1 1/2 cup red bell pepper, chopped
2 cups cucumber, chopped
8 ounces lump crabmeat
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon dill weed
Salt and pepper

In a 2 1/2-quart bowl with a cover, layer lettuce, peas, red pepper, cucumber and crabmeat. Combine mayonnaise, lemon juice, sugar and dill; spread over the crab. Cover and chill several hours or overnight. Season to taste with salt and pepper. Serve chilled.

Crab Quesadillas

Posted Fri, 02/06/2009 - 00:10 by CitizenFood

Serves 6

Ingredients:
1/4 pound unsalted butter
3 green onions, finely minced
1 teaspoon chives, chopped
1/2 pound lump crabmeat
2 tablespoons sour cream
1 teaspoon chopped dill
Salt
6 Flour Tortillas
1 cup grated pepper jack cheese
1/2 cup finely chopped red bell peppers
Salsa
Guacamole
Sour cream

Preheat oven to 375 degrees F.

Hot Crab Dip

Posted Fri, 02/06/2009 - 00:02 by CitizenFood

Makes 2 cups

Ingredients:

1/3 cup half and half
8 ounces cream cheese, softened
1 cup crab meat, flaked
2 teaspoons lemon juice
1 1/2 teaspoon Worcestershire sauce
Salt

Preheat oven to 350 degrees F.

Mix together all ingredients. Bake in a gratin dish for 20 minutes.

Cream of Brie and Crabmeat Soup

Posted Thu, 02/05/2009 - 23:35 by CitizenFood

Serves 4

Ingredients:

12 tablespoons butter, in all
1/2 cup flour
2 cups finely diced onion, bell pepper and celery
2 tablespoons crab boil
6 cups half and half
1/4 teaspoon white pepper
1/4 teaspoon Louisiana-style hot sauce
1 tablespoon dry Vermouth
1/8 teaspoon lemon juice
1 teaspoon Creole seasoning
1 teaspoon chopped garlic
6 ounces Brie, diced (remove outer rind and discard)
8 ounces fresh crabmeat

Crawfish and Crab Gumbo

Posted Thu, 02/05/2009 - 23:30 by CitizenFood

Makes 4 servings

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can whole tomatoes, undrained and chopped
1 cup frozen sliced okra, thawed
1/4 cup Worcestershire sauce
1 teaspoon hot sauce
5 bay leaves
1/4 cup minced fresh parsley
1/2 teaspoon dried whole thyme
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1 pound lumb crab meat
1 pound crawfish tails
Hot cooked rice

Creamy Crab Cheesecake

Posted Thu, 02/05/2009 - 23:11 by CitizenFood

Serves 8

Ingredients:

1 cup crushed Ritz crackers
3 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup sour cream, divided
3 large eggs
2 tablespoons finely chopped onion
1 teaspoon Old Bay seasoning
1/2 teaspoon seasoned pepper blend
1/4 teaspoon garlic powder
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
1 1/2 teaspoons hot sauce
1 pound lump crabmeat, picked, rinsed, and drained

Preheat oven to 350 degrees F.

Crab Stuffed Mushrooms

Posted Thu, 02/05/2009 - 22:11 by CitizenFood

Serves 12

Ingredients:

24 large fresh mushrooms, stems removed and reserved
2 tablespoons butter
4 green onions, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon Old Bay seasoning
2 tablespoons dry bread crumbs
4 tablespoons heavy whipping cream
2 cups crabmeat
Grated parmesan cheese

Preheat oven to 350 degrees F.

Place mushroom caps on a baking sheet and cook for 5 minutes. Set aside.

Horseradish Crab Dip

Posted Thu, 02/05/2009 - 22:10 by CitizenFood

Serves 4 to 6

Ingredients:

1 cup sour cream
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon fresh dill, finely chopped
1/2 tablespoons grated horseradish
2 green onions, finely chopped
1 cup crabmeat
Salt and pepper

Preheat oven to 350 degrees F.

Mix sour cream and Parmesan cheese until smooth. Gently fold in the remaining ingredients. Transfer dip to a small oven-proof dish and bake for 15 minutes.

Crab Chowder

Posted Thu, 02/05/2009 - 22:08 by CitizenFood

Serves 6 to 8

Ingredients:

1/2 cup butter, melted
1/2 cup chopped celery
1/4 cup chopped green pepper 1/2 cup chopped green onions
2 cans of potato soup
1 can creamed corn
1 1/2 cup half and half
1 1/2 cup milk
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
Dash hot sauce
1 pound crab meat
Salt and pepper
Chopped parsley and lemon slices

Crab Margaritas

Posted Thu, 02/05/2009 - 22:03 by CitizenFood

Makes 4 ‘margaritas’

Ingredients

4 margarita glasses
1/2 cup kosher salt
2 limes
3 Hass avocados, thinly sliced
1 teaspoon taco seasoning
1 pound lump crabmeat
2 tablespoons lime juice
3/4 cup diced tomatoes

Pour the salt onto a dinner plate. Slice one lime into four wedges, and rub one wedge around the rims of each of the margarita glasses. Twist each glass rim in the salt, causing the salt to stick to the lime juice.

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