Posted by Karen on November 06, 2001 at 10:46:37:
In Reply to: ISO Crabmeat Recepies posted by Debbie on November 05, 2001 at 18:44:10:
Crabmeat Quiche with Mushroom Crust
6 tablespoons (3/4 stick) butter, divided
11 ounces mushrooms, chopped
2/3 cup finely crushed saltine crackers
1 cup chopped green onions
1 cup shredded mozzarella cheese
1/2 cup grated Swiss cheese
1 cup half-and-half cream
4 eggs
1/4 teaspoon plus a pinch of paprika
1/4 teaspoon plus a pinch of cayenne
1/2 pound crabmeat
In a large skillet melt 3 to 4 tablespoons of the butter over medium heat. Add the mushrooms and cook until limp. Stir in the crushed crackers, and remove from the heat. Press the mixture evenly over the bottom of a well-greased 9-inch square pan. (Alternatively, a 9-inch quiche pan may be used.)
Melt the remaining butter in a skillet over medium heat. add the onion and cook until soft. Remove the onions from the skillet and spread over the mushroom-cracker crust.
Preheat the oven to 350°.
In a bowl mix the cheeses with the half-and-half. Beat the eggs; add to the cheese mixture. Add the spices and crabmeat. Pour the mixture over the mushroom-cracker crust.
Bake for approximately 40 minutes. Remove from the oven and allow the quiche to stand for 10 to 15 minutes before cutting.
Yield: 6 servings.
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Crab Cakes
1 lb crabmeat
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup mayo
1 egg
1/2 to 3/4 cup bread crumbs
1 tbsp. old bay seasoning
1/2tsp. dry mustard
Dash of Worcestershire sauce
Combine all ingedients in a large bowl (don't get carried away with bread crumbs, just enough to hold cakes together).
Make into patties and fry in butter, for lower fat use cooking spray.
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Crabmeat au Gratin
1 stalk celery (chopped)
1 onion (chopped)
1/4 lb. margarine
1/2 cup flour
1 can evaporated milk (13oz)
2 egg yolks (broken and stirred)
1 tsp. salt
1/2 tsp. cayenne pepper
1 lb. crabmeat
1/2 cup grated cheese
Saute onion and celery in margarine until tender. Add flour,
slowly add evaporated milk. Cook until thickened. Add salt,
pepper, and egg yolks. Stir well. Add crabmeat, stir. Pour
into casserole dish, top with cheese and bake at 325 degrees
for 25 minutes.
Serves 4-6.
Note:
One pound of shrimp may also be added if desired. Saute
peeled shrimp with onions and celery until shrimp is nearly
done. (Baking later will complete cooking of the shrimp.)
All other directions remain unchanged.
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Crabmeat Guacamole
Combine:
1/2 pound blue crab meat
2 ripe and mashed avocados
2 tablespoons each mayonnaise, lemon juice and grated onion
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
Mix well and chill.
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Crab Enchiladas with Cherry Tomato Salsa
6 flour tortillas (7 inches in diameter)
3 tablespoons corn oil
5 fresh lump crabmeat, picked over
1 cup grated Jalapeno Jack cheese (about 5 ounces)
1 cup shredded fresh spinach leaves
Cherry Tomato Salsa
Preheat the oven to 300F. Wrap the tortillas tightly in foil and bake
for 10 to 15 minutes, until heated through.
In a medium skillet, heat the oil. Add the crabmeat and saute over
moderately high heat until heated through, 2 to 3 minutes.
Spoon the crabmeat onto the center of the warm tortilla and sprinkle with
the cheese and the spinach. Roll the tortillas into cylinders and place
on a warmed serving plate, seam-side down. Surround with Cherry Tomato
Salsa.
Cherry Tomato Salsa
2 pints cherry tomatoes
1 large shallot, minced
1 large garlic clove, minced
2 tablespoons minced fresh coriander
1 tablespoon white wine vinegar
2 serrano chiles, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon salt
In a food processor, coarsely chop the tomatoes, turning the machine on
and off. Do not puree.
In a medium bowl, combine the chopped tomatoes and their juices with the
shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir
well. Cover with plastic wrap and set aside for at least 2 hours to
blend the flavours.