19
August
2009
Mini Crabcakes
1 pound crabmeat, flaked
1/2 cup canned corn, drained
1/4 cup dry bread crumbs
1/4 cup mayonnaise
1/4 cup yellow cornmeal
1 small red bell pepper, minced
1 scallion, minced
2 tablespoons prepared horseradish
2 tablespoons butter or margarine
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, combine crabmeat, corn, bread crumbs, mayonnaise, red pepper, scallion, horseradish, salt and pepper. Mix well. Shape one heaping tablespoon of mixture into a 1-inch round patty. Place cornmeal in a shallow plate. Coat patties in cornmeal.
In a skillet over medium heat, heat one tablespoon each of butter and oil. Cook half of the crab cakes two to three minutes on each side until golden brown. Repeat with remaining butter, oil and crab cakes. Serve hot.
Makes 30 crab cakes.
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Posted: Seafood
5
August
2009
Avocado Crepes with Crab
1 large avocado
6 eggs
3/4 cup flour
Salt and pepper
3/4 cup milk
3/4 cup water
Butter
3 cups cream sauce
2/3 cup diced Gruyere cheese
1 tablespoon Worcestershire sauce
1 1/2 pounds crab meat (2 cans)
1/2 cup grated cheese
Mash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.
Heat a 6-inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan to cover bottom and brown pancake. Turn and cook other side. Continue to use all batter.
Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add Worcestershire sauce. Stir in crabmeat.
Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large buttered shallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts.
Serves 6 to 8.
We are just an advanced breed of monkeys on a minor planet of a very average star. But we can understand the Universe. That makes us something very special. — Stephen Hawking
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Posted: Seafood
6
June
2009
Crab Stuffed Avocado
1 pound cooked, chilled, rinsed and picked over fresh crabmeat
1 cup mayonnaise
1 teaspoon lemon pepper seasoning
1 cup chopped celery
1/4 cup sweet pickle relish
1/2 cup chopped scallions
2/3 cup sliced almonds
2 or 3 avocados
Place the crabmeat in a paper towel-lined bowl. Allow to stand for 15 minutes. Remove paper towel.
Mix mayonnaise, lemon pepper, celery, pickle relish and almonds together. Gently toss with crabmeat.
Slice avocado in half around the seed. Split and remove seed and discard. Fill seed hole and tops of avocado with crab mixture.
Serve immediately.
Serves 4 to 6
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Posted: Appetizers
4
June
2009
French Fried Jimmy Crabs
1 dozen medium-size male crabs
(washed and scrubbed in water with legs,
back shells and innards removed)
1 pound backfin crab meat
1 scant cup flour
1 scant cup milk
1 teaspoon salt
1 teaspoon celery seed
2 teaspoon parsley
1 egg
1 teaspoon Old Bay seasoning
1 tablespoon vegetable oil
Enough vegetable oil for deep frying
Combine all ingredients except crab, crab meat, and vegetable oil to make a batter. Stir one tablespoon of vegetable oil into the batter. Fill crab crevices where innards were removed with crab meat and press the crab meat firmly into the crevice to secure. Holding each stuffed crab with tongs, dip into batter. Then place into the deep fryer filled with very hot vegetable oil. Completely cover the crab and fry individually for seven minutes or until golden.
Setting a goal is not the main thing. It is deciding how you will go about achieving it and staying with that plan. — Tom Landry
Technorati Tags: crab
Posted: Seafood
