This simple and easy recipe using succulent Alaskan King Crabs is a Southern favorite and always a hit with a seafood loving crowd. The garlic butter combined with the Old Bay Seasoning gives the dish an appealing spicy taste. Read the rest of this entry »
This is such a delicious crab dip that can be used with tortilla chips, toasted baguettes, potato chips, or even sliced vegetables. Serve this crab dip hot and refrigerate the leftovers (if you have any!) The best crab to use for Maryland Crab Dip is the Maryland Blue Crab obviously; however, any crab substitute such as Dungenous Crab or Alaskan King Crab work work just as well. Maryland Crab (cooked lump crab meat) is often available at your local seafood counter (normally on the East Coast) or can also come pre-packed and cooked. For those who are fortunate enough to live on the East Coast, it’s possible to go crabbing yourself to pick up the crabs for this recipe. Of course this also requires steaming the crab. If you’re up for that, you can search this site for instructions on steaming live crab.
This crab dip recipe serves about 8-10. Double or triple the recipe for a larger crowd.
2 lbs of Maryland Lump Blue Crab Meat (picked, cooked, de-shelled)
1/2 cup shredded cheddar cheese
8 oz package of cream cheese
1 teaspoon mustard
2 teaspoons Worcestershire sauce
4 tablespoons reduced fat mayonnaise
1/8 cup lemon juice
1/2 teaspoon minced garlic
1 teaspoon Old Bay Seasoning
Preheat the oven to 350 degrees.
Mix 1/4 of the cup of cheddar cheese with all other ingredients. Spoon the mixture into a baking dish
and top with the remaining cheddar cheese. Bake the crab dip for about 30 minutes or until the cheese on top is melted.
Serve the Maryland Crab Dip Hot with sides of chips or veggies. This is a great appetizer to serve that your seafood loving guests will enjoy.
Crab Rangoon is a very popular appetizer at the local Chinese Food restaurants. It’s also a great appetizer made with crab ingredients! The cream cheese mixed with the crab creates a smooth texture enveloped inside of crispy wontons. Because this recipe is baked, you will enjoy a much lower fat content than the traditional frying method.
Ingredients16 ounces packages neufchatel cheese, softened (low fat cream cheese)
4-5 green onions, thinly sliced
1 teaspoon soy sauce
1 (6 ounce) can crabmeat, drained and flaked
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 (48 count) package wonton skins
¼ cup melted butter
Lightly spray a baking sheet with cooking oil or Pam.
Mix the Neufchatel cheese, onions, soy sauce, garlic, Worcestershire sauce in a medium bowl. Gently fold in the crabmeat.
Take the wonton skins and place 1 teaspoon of the crab mix into the center of each wonton.
Moisten the edges of the wonton with water. Fold the wontons in half to form a triangle, and press the edges to seal.
Next, pull the corners together and press to seal. Check the package for an example of how the crab rangoons should look. Arrange the crab rangoons on the baking sheet and brush them with the melted butter.
Bake the crab rangoon in the oven at 425º for 12-15 minutes, or until they turn a golden brown color.
Serve these seafood appetizers hot with sweet and sour sauce.
Want to try something healthy that also tastes good? This soup will do the trick. You could have this soup with any type of entree. Try buttered biscuits on the side or accompany this soup with Oyster Crackers. This is perfect for the cold weather.
1-2 Pounds of Maryland Crabmeat
1 Quart water
3/4 Tablespoon Old bay seasoning
1 Teaspoon salt
1/4 Teaspoon lemon pepper
3/4 Cup diced onion
3/4 Cup chopped celery
1 Cup diced potatoes
8 Ounces corn
1 Cup peas
3 Lbs tomatoe wedges
Neck or Wing of chicken 3 pcs
Place water and chicken into a 6-Quart pan and simmer covered for 60 minutes. Add the seasoning and vegetables to the pan and simmer, for 45 minutes. Next, add the crab meat and simmer, covered, for about 15 minutes longer. Now you are ready to eat an excellent bowl of soup.
This will make a delightful meal or even a great appetizer. Have this soup at parties or special banquet meals. This is a hearty, satisfying meal that packs a good punch of vitamins and antioxidants.
I’ve tried a few recipe variations for the Cheddar Bay Biscuits like the ones you have from Red Lobster. Have heard that it’s difficult to re-make this recipe with similar results because the Restaurant uses a pre-made type mix, but this is about as close as it gets. Using the ingredients and directions below, you’ll come about as close as you can come to the Cheddar Bay Biscuits! Just be careful because they tend to cook fast and can be easy to overbake in the oven.
Cheddar Biscuit (Just like Red Lobster’s Cheddar Bay Biscuits)
2 cups Bisquick
2/3 cup milk
1/4 cup melted butter
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder or garlic salt
1/4 teaspoon parsley
1. To prepare, preheat your oven to 450 degrees F.
2. Combine the 2 cups of Bisquick Mix, cheese, and milk in a medium bowl and stir for about 30 seconds.
3. Lightly grease a cookie sheet and drop the biscuits by spoonfuls onto the cookie sheet.
4. Bake the biscuits for about 8-10 minutes. The biscuits will be a golden brown color when they are done.
5. While the biscuits are baking, in a separate small bowl, stir together the melted butter and garlic powder (or salt).
6. Drizzle the butter mixture over the warm biscuits. Sprinkle with parsley and serve them warm. Depending on the size of the biscuits, this recipe makes approximately 8-10 biscuits.
Alaskan King Crab Legs are the huge ones you see in the store. They have a very sweet delicate meat that is top quality and very delicious. Although somewhat pricy, you can often find sales on the Alaskan King Crab Legs. Either way, the taste definitely justifies the price.
Most people cook the King Crab Legs by boiling for a few minutes. You can do different things though with crab meat to make things interesting and different. Here is a recipe for a stir fry that incorporates crab meat and an orange ginger sauce.
Alaskan King Crab Legs Stir Fry
2 lbs Alaskan King Crab Legs, thawed
3 cups snow peas
3 cups of chopped broccoli
2 tablespoons of vegetable oil
4 stalks of green onions, chopped
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
Orange Ginger Sauce - see preparation instructions below
Orange Ginger Sauce
Combine together these ingredients and set aside
3/4 cups orange juice - low or no pulp
1 tablespoon of soy sauce
2 teaspoons of cornstarch
1 teaspoon of red pepper flakes
1/2 teaspoon of ginger
1 clove of garlic - minced
Take Alaskan King Crab Leg meat from crab claws and shells. Cut the meat into 2 inch pieces. In a frying pan over high heat, add 1 tablespoon of the vegetable oil. Add the crab and fry for 4-5 minutes while covered. Stir the meat occasionally. Remove from heat and remove the crab. Place the crab in a bowl and coverto keep warm. In the pan, add 1/2 tablespoon of vegetable oil and the broccoli. Stir fry for 1-2 minutes and then remove from the heat. Place the broccoli in a separate bowl and cover to keep warm. In the pan, add the remaining oil and vegetables. Stir fry for a few minutes. Next, add the broccoli and the cooked king crab. Pour the orange ginger sauce in and stir until the sauce begins to thicken. Once the sauce is thickened, remove the pan from the heat.
Serve the Alaskan King Crab Legs stir fry over cooked rice. This recipe serves about 4 people.
King Crab Claws are amazingly sweet and what I love about King Crab is that the claws have such an abundance of crabmeat in them. One thing you might want to make certain of is that you have a Crab & Lobster Mallet so that you can crack those claws open! The shells are pretty hard so you’ll need something like the Crab & Lobster Mallets
Although in the following recipe, you are going to break open the claws by pulling the joints apart, in case you’re not able to get the meat out on the first try, you can crack the claws open and place the meat in the marinade. It all tastes the same -
King Crab Claws - Marinated
20 cooked King Crab Claws
6 Tablespoons of white wine Vinegar
3 Tablespoons of lime juice
1.5 cups of Extra Virgin Olive Oil
3 cloves of fresh garlic
1/2 tsp salt
1/4 teaspoon of dill seasoning
1 tsp pepper
1/2 tablespoon of hot sauce
2 teaspoons Oregano
2 teaspoons Basil
3 teaspoons Parsley
Open the claws to expose the meat by pulling apart at the joint. If the meat doesn’t come out, take your Crab & Lobster Mallets and break open the claws. Use the claw meat to place in the mixture if all else fails. Well cooked crab should slide out of the shells easily but sometimes there are the stubborn ones.
Take a shallow glass dish or Instant Marinating Container and put the crab claws in it. In a small bowl, combine all of the ingredients except for the claws. Stir together until the seasonings and oils are well blended. Pour the seasoning marinade over the King Crab Claws and cover. Refrigerate the King Crab Claws overnight.
When you are ready to serve the claws, take them out of the marinade but place the marinade in a separate bowl so that it can be used as a dipping sauce for the claws. Since the claws are already cooked, there is no cooking involved and the marinade can be used safely. Place the claws on a serving plate and enjoy!
Having a gourmet seafood meal tonight? Try this gourmet seafood appetizer - Crab Puffs. Crab puffs are made with the flaky texture of crescent rolls on the outside and creamy cream cheese mixture combined with crabmeat on the inside. This crab appetizer can be a little filling so make sure that guests don’t fill up on it before the main course! With its amazing tasts, guests often cannot get enough.
Crab Puffs Read the rest of this entry »
This salad is a favorite for many because of the low fat ingredients. If you are on a low carb diet and looking for a yummy salad that is high in vitamins and antioxidants while still adding a protein punch, you should definitely try this salad. Not only does it taste great, but you won’t feel guilty munching on the Alaska King Crab Pasta Salad for lunch or dinner!
Alaska King Crab Pasta Salad Read the rest of this entry »
This recipe for crab stuffed chicken breasts is super easy and the results are more than fabulous. Serve crab stuffed chicken breasts for dinner with a side of corn with a baked potato and side salad with fresh vegetables. As with most of the recipes on here, you can even substitute the Dungeness Crab with Blue Crab, Snow Crab, or King Crab depending on your preference and availabity of crab in your region. Crab Meat is also available at your local grocery store in the seafood aisle, normally sold as canned crab meat or packaged cooked crab meat.
Crab Stuffed Chicken Breasts Read the rest of this entry »
Here is a tasty recipe for Crab Salad. I’m not crazy about crab salads but this one is often made by my Grandmother and everyone in the family loves it at the family get togethers. Crab Salad is best served chilled.
Crab Salad recipe Read the rest of this entry »
So far most of our recipes have been with either the Maryland Blue Crab or Alaskan King Crab. Here is a recipe that uses the Dungeness Crab, which is a popular crab in the Pacific Northwest. Dungeness crabs are harvested once their size is 6 1/4″. Only the males are kept so the females and smaller males are returned to the ocean if they are caught. A dungeness crab has its own flavor and taste of meat. Try dungeness crab and you may find a new favorite type of crab meat for your recipes.
Dungeness Crab Mexican Enchiladas
1 pound of Dungeness Crab Meat
1 dozen tortilla shells
8 ounces of Monterey Jack Cheese
3 ounces of Mexican Mix Cheese
1 jalapeno pepper, chopped and seeded
2 medium sweet onions, chopped
1 teaspoon of cumin
2 garlic cloves, finely chopped
1/2 cup scallions, finely chopped
1/8 cup cilantro, chopped
2 tablespoons of extra virgin olive oil
3 teaspoons lime juice
1/2 cup vegetable oil
1 (8 oz) can of Enchilada Sauce (below picture is for 6 cans)
Line a 9X13 baking pan with teflon and preheat the oven to 325 degrees.
Saute the chopped onions, green onions, and jalapenos in a skillet with the extra virgin olive oil until the onions have a translucent look to them. Next, add the lime juice, cumin, and minced garlic. Turn down heat to low and then stir in the Dungeness Crab Meat and 4 ounces of the Monterey Jack Cheese.
Take the crab mixture and fill the tortillas and roll them up. Place the tortillas in the baking plan so that they are touching one another and then pour over the enchilada sauce. Top the enchiladas with the Mexican Cheese and Monterey Jack Cheese and then bake for 20-23 minutes.
Once the Dungeness Crab Enchiladas are done, garnish them with the cilantro for a nice presentation.
As an alternative to regular chicken based or turkey based stuffing, why not try Blue Crab Stuffing? This recipe would go great as a side item to gourmet seafood dishes or can be served as an appetizer by presenting it on the back of a cleaned crab shell. Maryland Blue Crab Stuffing is sure to please the seafood lover with the variety of seasonings that come together along with yummy crab meat to create this savory seafood side dish.
Maryland Blue Crab Stuffing recipe… Read the rest of this entry »
Deviled crab is a really neat recipe because there are so many variations and ways to serve deviled crab. You can serve this dish in the actual cleaned out crab shells for a crabby seafood appearance, topped with Old Bay Seasoning or can serve it in cute crab dishes - whatever you have available. You can use either canned or fresh crab meat for this yummy meal/appetizer.
Here is how you can make deviled crab at home.
1 lb crab meat
1 small chopped onion
3 tablespoons of butter
1 teaspoon Worcestershire sauce
3/4 cup of milk
1 tablespoon lemon juice
1 egg, beaten
1.5 teaspoons powdered mustard
1/8 teaspoon cayenne pepper
1 tablespoon chopped parsley
1/4 cup bread crumbs
2 tablespoons of flour
hot sauce of choice
Preheat the oven to 350 degrees.
Grease the inside of crab shells or small dishes for the deviled crab.
Combine the bread crumbs with 1 tablespoon of butter. The mixture will be crumbly. Set aside.
Saute 2 tablespoons of butter with the chopped onion in a skillet until the onion turns tender. Add the 2 tablespoons of four and stir. Continue by adding the milk gradually and cooking the mixture until it turns thick while stirring continuously. Next, add the lemon juice, cayenne pepper, and powdered mustard.
Take the beaten egg and add 4 drops of hot sauce to the egg. Stir and then add the egg mixture to the skillet. Add the crab meat and parsley and place in the crab shells or dishes, depending on how you want to display the deviled crab.
Scatter the bread crumbs on tops of the deviled crabs. Bake for 20-25 minutes until browned.
There are so many times when I eat at a restaurant and wish that I knew how to cook or prepare some of the items on the menu. So after some searching and trial and error, I have found a recipe for an awesome crab dip and tweaked it so that is just like the one at Joe’s Crab Shack! Serve this crab dip with some whole grain crackers at your next summer party or superbowl party and you are sure to have some happy guests.
Just like Joe’s Crab Shack Crabby Dip
6-8 ounces of fresh blue crab meat
2 oz of softened Cream Cheese
1/2 Cup Sour Cream (substitute with low fat for a lower calorie dip)
4 teaspoons of Diced Sweet Onion
1 Tablespoons of Butter, softened
4 teaspoons Finely Diced Green Pepper
1/4 tsp. Seasoned Salt
Pinch of Paprika
1 Tablespoon of Mayo
1/2 Cup Shredded Mozzarella Cheese
Fresh Diced Green Onion to garnish
Fresh Chopped Parsley to garnish
Preheat oven to 350 degrees and lightly grease a shallow baking dish.
In a medium bowl, blend together the mayonnaise, softened butter, sour cream, and softened cream cheese until the mixture is smooth. Next, combine the mozzarella cheese, onions, and green peppers. Finally, blend in the crab meat carefully (I always blend crab meat last so that the pieces are not minced down). Take the mixture and spoon it into the baking dish. Place the dip in the oven for about 12-14 minutes. The crab dip mixture will bubble when it is done.
Serve the dip in a pretty serving bowl surrounded by whole grain fancy crackers. For a larger party, you can double or triple the recipe.
She-Crab Soup is a favorite of many crab lovers. Here is a traditional recipe with a kick of cayenne and white pepper to give some extra spice.
Ingredients - Read the rest of this entry »
You’ll often hear of Gumbo being served at celebrations at Mardi Gras in New Orleans. What is Gumbo? Gumbo is a traditional dish full of flavor and different consistencies. It’s made with a broth along with several ingredients to create a stew that is often spicy. The Gumbo dish below is made with King Crab and Jumbo Shrimp, making it the perfect seafood lover’s feast.
King Crab and Shrimp Seafood Gumbo
1.5 lbs King Crab Meat
1 lb of raw Jumbo Shrimp, shelled
2 teaspoons Creole Spice
2 minced Garlic Cloves
2 tablespoons of Chives
1 Celery stalk, chopped
2 small onions, chopped
1 Green Pepper, chopped
1 3/4 cups of chicken broth
8 ounces of clam broth
2 cups of canned tomatoes
2 tablespoons of tomato paste
1 teaspoon of file powder (What is file powder? File powder is sprinkled over types of Gumbo as a seasoning or thickening agent. It is a spice made from ground and dried sassafras leaves)
6 servings of cooked rice
Seasoning Spice Mix
1 tsp dried thyme
1 Tablespoon paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1 teaspoon dried red pepper flakes
1/4 teaspoon oregano
Stir together spices for the Seasoning Spice Mix. Set the seasonings aside.
In a large saucepan, combine 4 tablespoons of the chicken broth, garlic, celery, onion, and green pepper. Cover the saucepan with a lid and bring the ingredients to a boil. Once boiling, lower to medium heat and simmer about 7 minutes until the vegetables are tender. Next, stir in the remaining chicken broth, clam broth, tomatoes, tomato paste, and chives. Then stir in your Seasoning Spice Mix. Reduce the heat to medium low and continue cooking, covered, for about 20 minutes. Be sure to stir the Gumbo from time to time to prevent ingredients from sticking and to continue blending the seasonings. After 20 minutes, add the king crab and shrimp and cook over medium heat for about 2 minutes. The shrimp should turn pink and opaque.
Remove from the heat and blend in the file powder, letting the gumbo stand for about 3 minutes while still covered.
Gumbo can be served over white rice for a spectacular hearty and filling meal.
Not everyone lives on the coast, so not everyone is fortunate enough to have fresh crab available right down the street. Because of this, many people who are seafood lovers opt for ordering crab legs online. Through companies like Legal Sea Foods, you can have Alaskan King Crab Legs delivered overnight right to your door. The seafood is guaranteed to be fresh, which is of utmost importance when it comes to seafood, especially crab.
What I like about this company is that you can shop online, which eliminates the hassles of spending gas money, spending the time to travel out, and searching through various grocery stores to find the seafood to your taste. Convenience equals time and time is money! Save yourself the hassle and try ordering online.
This is also a great way to order a special gift for birthdays, anniversaries, or other special events. Legal Sea Foods also has options of ordering gift cards online so if you aren’t sure what entree someone would like, you can always give the gift card and they can order the seafood of their choice.
Here are some of the products offered by Legal Sea Food. Click on the pictures or on the description to open a new window and browse through some of their items online.
Maryland Crabs, otherwise known as Blue Crab are some of the best quality crab available. This recipe for Seafood Newburg uses Maryland Blue Crab as its main ingredient. You can also substitute Bay Shrimp, Sea Scallops or Bay Scallops for the crab or add all 3 together, depending on the type of Seafood Newburg that you want to make. This recipe is made with Maryland Crabs.
Seafood Newburg with Maryland Crabs
4 ounces of Newburg Sauce (recipe below)
8 ounces cooked Maryland Blue Crab
8 ounces cod, diced to 1 inch
8 ounces small cooked salad shrimp
2 ounces of clarified butter
1/4 cup finely chopped onion
1 ounce of Sherry
2 Tablespoons chopped parsley
Pinch of Paprika
Add and onions to a frying pan. Saute the onions until brown. Add the seafood and cook for about 4 minutes. Use the Sherry to deglaze and then add the Newburg sauce and cook for about a minute. That’s about it- pour the Seafood Newburg into serving dishes and use the paprika and parsley as a sprinkled topping to the Newburg for an added touch and hint of extra taste. You can serve the Seafood Newburg over rice or by itself.
How to cook Seafood Newburg Sauce -
2 Tablespoons minced onion
5 Tablespoons of butter
2 ounces of flour
1/4 cup of dry Sherry
3 cups of hot milk
1 cup of heavy cream
Pinch of white pepper
Pinch of salt
1 teaspoon Paprika
Small amount of Tabasco sauce (or other hot sauce)
2 tablespoons of lobster base (Not sure where to find lobster base? See below)
In a small sauce pot, melt the butter under medium heat. Add the onions and saute the onions until they are clear. Then add the paprika and flour to make a roux (a roux is a base for gravies, soups, and other dishes. It’s purpose is to serve as a binder and for flavoring). Cook the sauce for 9 minutes - just make sure it does not brown. Add hot milk and cream and blend the mixture together. Next, combine the seasonings and continue simmering while stirring often (about 15 minutes). Finally, strain the mixture and combine the Sherry. Now you have Newburg Sauce for your recipe above.
Many people enjoy crab without any sauce or butter at all. With its sweet and delicate flavor, crab is a delicacy that can stand on its own without any seasonings, sauces, or butter. However, if you wish to make cocktail sauce or clarified butter, here are a few recipes to help you out.
This recipe makes about 2 cups
Combine all of the ingredients below and stir. Save the cocktail sauce in a sealed container. If you have a glass container, this works well for storing cocktail sauce.
1 cup chili sauce
1/2 cup catsup
2 tablespoons horseradish
1/4 teaspoon salt
1 teaspoon hot sauce (tabasco sauce)
1/2 teaspoon fresh ground pepper
1/2 teaspoon dry mustard
1 teaspoon Warcestershire sauce
1 teaspoon lemon juice (for added flavor use freshly squeezed lemon)
Here is another recipe for Cocktail Sauce that uses less ingredients - simple and easy -
1 cup ketchup or salsa
1 tablespoon lemon juice
1 tablespoon horseradish
1/2 teaspoon hot sauce (Tabasco)
Mix ingredients well and serve. Store in tightly closed container
You can use as much or as little butter as you need.
Heat the butter in a saucepan over medium heat. Once butter is melted and starting to boil, turn off the heat until the milk solids and oil have separated, which is about 10 minutes. Next, skim the milk solids from the surface of the butter. You can save the milk solids if you want to flavor other items such as baked potatoes or other vegetables because the solids have a lot of flavor. Next, pour off the clear butter oil into a dish until you can no longer separate solids from the oil. Use the clarified butter in recipes or for dipping crab.
Seafood chowder is a traditional favorite in New England. This recipe combines clams, crab, shrimp, and scallops to create a diverse chowder recipe with a sweet favor with lots of texture. You can add or delete seafood varieties to taste. Many ingredients make this recipe, but it’s well worth the effort. Also you can consider freezing this recipe. Use Ziplock freezer bags, add chowder and lie flat. Freeze up to 6 months in a deep freezer or up to 3 months in a regular freezer.
This chowder recipe makes 2 quarts.
Seafood Chowder with Crab and Corn
2 ears of yellow corn still on the ear (don’t shuck yet!)
6 ounces of bay shrimp
6 ounces of dungeness crab meat
6 ounces chopped clams
6 ounces bay scallops
6 strips chopped bacon
1/2 lb onion, chopped
2 ounces celery, chopped
3 ounces flour
3/4 tablespoons chopped green onions
3 ounces of butter
2 cups water
2 ounces clam base
1 cup clam juice
1.5 cups heavy cream
1/2 pound potatoes, diced
1/2 teaspoon bay leaves
1/4 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons of chopped parsley
Where do you find clam base? Clam Base is available here
100% All-Natural, NO artificial ingredients, NO chemical preservatives and NO artificial coloring.
1 tsp. = 8 oz. Clam Stock/Broth — 1 Container = 5 gallons
FREE chef developed recipes and more are included with every order.
Cooking Directions -
Use a baking sheet and place both ears of corn on the sheet and roast at 375 degrees until the corn is golden brown and the husk turns a dark brown. Remove the corn. Once it has cooled, cut the kernels from the cob. Set aside.
Place bacon in a pot on the stove and cook until crisp. Once the bacon is crisp, add the butter and melt. Next, add garlic, onions, celery, and green onions, cooking about 10 minutes until the vegetables are tender. Add the flour, stirring and cooking for about 15 minutes. Next add clam juice and then add water. Continue to cook an 15 minutes longer.
Next, add the clam base, corn kernels, potatoes, and seasonings. Simmer for 30 minutes while stirring often until the potatoes are tender. Add the cream and seafood last and stir the seafood chowder until all ingredients are mixed. Serve hot.
There are many different ways to prepare dishes with crab meat. If you are looking for a great comfort recipe, this is the one for you. Crab Pot Pie takes the traditional ingredients of chicken or turkey pot pie recipes and turns the ordinary pot pie recipe into a fabulous seafood stuffed pot pie with veggies. The crispiness of the pot pie combined with the savory buttery crab makes this recipe a favorite for many generations.
Crab Pot Pie
1.5 lbs crab meat (blue crab, dungeness crab, or snow crab)
1 teaspoon Old Bay Seasoning
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup flour
2 cups of chicken stock
3 ounces of melted butter
1.5 cups heavy cream
1/4 cup sherry
1/2 cup frozen peas
1/2 teaspoon thyme
1 pie dough for covering 9X12 inch pie pan
Heat oven to 400 degrees. Saute the carrots, celery, and onions in butter until they are soft but still slightly firm. Next, add the flour to the saute’d vegetables and cook for about 3 minutes. Continue adding the sherry, chicken stock, and cream and stir until smooth. Add the peas and crab and simmer for about 4 minutes. Add the seasonings and simmer for 1 minute longer.
Prepare the pie baking dish by placing the pie dough in it as if you are making a pie but leave several inches of dough on the outside of the pie pan so that you can cover the mixture. Add the mixture into the baking dish and cover with the pie dough. Seal the edges and bake for 30 minutes. The crust should be golden brown when done.
Here is a recipe that is excellent in its quality of ingredients as well as excellent for your waistline! Crab Stuffed salmon is a favorite that is served in many restaurants. Now you can cook this from the comforts of your own home at half the cost of what you would pay at a restaurant. You can buy Salmon at any grocery store in the seafood area. If you want to buy for a large crowd, stores like Sam’s club have great deals on fish and seafood in larger quantities.
Crab and Shrimp Stuffed Salmon
6 ounces of crab meat (dungeness or blue crab)
6 ounces of shrimp
3 Tablespoons of mayonnaise
1 tablespoon chopped dill
1/8 tsp salt
1/8 tsp pepper
6 oz cubed brie
4 (6 ounce) salmon fillets - not the steaks
1 cup butter blanc sauce (recipe to in previous post)
Use the directions from my previous post to make the butter blanc sauce. Place the bowl of butter sauce aside. Preheat the oven to 400 degrees.
Cut the salmon fillets in one slit each so that you have a pocket in them to place the crab and shrimp. In a medium bowl, combine crab, brie, salt, pepper, dill, and shrimp. Take the 3 Tablespoons of mayo and blend into the crab and shrimp mixture carefully. Separate the mixture into the individual salmon fillets. You can use an ice cream scooper to evenly place the crab and shrimp mixture into the fillet pockets. It’s okay if some of the crab mixture is exposed after filling the fish.
Lightly butter a casserole dish or baking dish. Place the salmon fillets in the baking dish and bake at 400 degrees for 10-12 minutes. When done, put the salmon fillets on dinner plates and top with the butter blanc sauce. Serve hot.
These are great with a side of baked potato or steamed vegetables.
For many dishes such as crab and shrimp stuffed salmon, the recipes taste wonderful when topped off with a savory sauce such as the Butter Blanc Sauce. The sauce gives the fish a finishing touch and will impress your guests too.
This recipe makes 1 cup of sauce
Butter Blanc Sauce
3 ounces white wine vinegar
6 ounces white wine
1 cup heavy ceam
6 ounces cold butter cut into pieces (better to use unsalted to keep the sauce from tasting too salty)
3 ounces cold butter in addition to butter above, cut into pieces
Using a noncorrosive saucepan such as claphalon, teflon, or stainless steel, add the vinegar, wine, and peppercorns. Cut the shallot into quatered pieces and add to the saucepan as well. Heat on medium heat and stir. Reduce the heat and continue stirring until the mix has a syrup consistency. Add cream and reduce heat again until the mixture is very syrupy and about 3-4 tablespoons. Add 2 ounces of butter pieces and stir until melted. Once melted, add 2 more ounces of butter pieces and stir. Continue until you have used all of the butter pieces. Do not allow the mixture to cool too much or the butter will not melt. Strain the mixture and keep it on a double broiler until you are ready to use it.
Here is another great crab recipe. This one is made with Dungeness crab, which is a slightly cheaper alternative to blue crab or king crab. Dungeness crab has a slightly sweet taste and the meat in the crab is plentiful. This crab recipe is super easy to prepare and would make an excellent high protein lunch.