March 8th, 2010 by alice
Tags: Corn, Crab, Soup
INGREDIENTS
- 1quartfresh corn kernels
- 1quartchicken broth
- 2tablespoonsbutter
- 1onion, chopped
- 1/4cupdry white wine
- 1 1/2teaspoonssalt
- 1 1/2cupsmilk
- 1/2lbcrabmeat
- 1/3cupfresh chivesor scallion tops, snipped
DIRECTIONS
- In a blender or food processor, combine the corn kernels and 2 cups of the broth. Pulse to a coarse puree.
- In a large pot, melt the butter over moderately low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the corn puree, the wine, the remaining 2 cups of broth, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, stirring occasional, until the corn is tender, 10-15 minutes.
- Add the milk and bring to just a simmer. Stir in the crabmeat and chives.
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May 4th, 2009 by alice
Tags: Crab, Scrumptious, Simply, Wontons
INGREDIENTS
- 8ouncesimitation crabmeat
- 1 (8 ounce)boxcream cheese, softened on counter
- 20wonton wrappers
- 1/2cuponions, finely chopped(walla walla or vidalia preferred)
- salt, to taste
- black pepper, to taste
- 2tablespoonsbutter
- 6tablespoonsoil, deep enough to cover wontons half way
DIRECTIONS
- Soften cream cheese on counter while prepping onions and cooking mixture.
- In skillet sauté onions, butter, crab with salt and pepper until onions are translucent.
- Immediately stir hot mixture into softened cream cheese until thoroughly mixed and creamy.
- Spoon small amount of mixture into middle of each wonton.
- Moisten fingertips and apply to edges of wrappers, then press together to close forming a triangular shape (folded in half).
- Bring outer tips together and press to loosely form a pointed fortune cookie shape.
- Heat oil in skillet (medium to medium high), and place wontons in hot oil.
- Turn a couple of times until all sides are lightly golden brown.
- Watch closely as they will turn dark very quickly.;).
- When done place on a paper towel lined plate to drain; repeat until all are cooked.
- Serve with sweet chili sauce for dipping.
- Enjoy!
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March 16th, 2009 by alice
Tags: Carb, Chicken, Crab, Low, Stuffed
INGREDIENTS
- 1teaspoon finely shreddedorange peel
- 1tablespoonlight cream
- 4ouncescream cheese
- 1/8teaspoonsalt
- 1/8teaspoonpepper
- 1 (6 1/2 ounce)cancrabmeat, drained, flaked and cartilage removed
- 4boneless skinless chicken breast halves
- salt and black pepper
- 1tablespoonbutter(with a touch of oil to keep butter from burning)
DIRECTIONS
- For filling, in a small bowl combine orange peel, cream, cream cheese, 1/8 teaspoon salt, and 1/8 teaspoon pepper.Gently stir in crabmeat; set aside.
- Place each chicken breast half between two pieces of plastic wrap.Using the flat side of a meat mallet, pound lightly into a rectangle about 1/8 inch thick.Remove plastic wrap.Sprinkle chicken with additional salt and pepper.Spread one-fourth of the filling evenly in center of each chicken piece.Fold narrow ends over filling; fold in sides.Roll up each chicken breast from a short side.Secure with wooden toothpicks.
- In a medium skillet cook chicken in hot butter over medium-low heat about 25 minutes or until no longer pink (170 degrees F.), turning to brown evenly.
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February 13th, 2009 by alice
Tags: Asparagus, Crab, Dip
INGREDIENTS
- 1/2cupsour cream
- 1 (8 ounce)packagecream cheese
- 1 (10 ounce)can cutasparagus spears, drained, chopped
- 1/2cup shreddedparmesan cheese
- 2tablespoons slicedgreen onions
- 1teaspoonprepared horseradish
- 1teaspoonDijon mustard
- 1 (6 ounce)cancrabmeat, drained
DIRECTIONS
- Combine sour cream, cream cheese and asparagus. Add Parmesan cheese, onions, horseradish, mustard and crabmeat.
- Spread in ungreased 1 quart baking dish.
- Bake 375° 20-25 mins till thoroughly heated
- Serve warm with crackers and cut up fresh vegetables.
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January 18th, 2009 by alice
Tags: Bisquebsolutely, Crab, Delicious
INGREDIENTS
- 3/4cupgreen onions, with tops(scallion, chopped)
- 2teaspoonsgarlic(minced)
- 4tablespoonsbutter
- 3tablespoonsall-purpose flour
- 2cupsfish stock(NOT FISH SAUCE)
- 1cupheavy cream
- 1cupmilk
- 1lbcrabmeat(backfin or lump, picked free of shells)
- 1/4cupcream sherry(or a little more)
- 1/2teaspoonlemon-pepper seasoning
- 1/2teaspoonsalt
- 1/2teaspoonwhite pepper
- 1cup freshly gratedparmigiano-reggiano cheese
- 1/2cupfresh chives(chopped)
DIRECTIONS
- Saute chopped green onion and garlic in butter until tender.
- Stir in flour, stirring until well blended.
- Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
- Slowly add cream and milk.
- Stir in crabmeat.Add sherry, lemon-pepper seasoning, salt and pepper.Simmer until piping hot.Adjust seasoning to taste.
- Serve in bowls topped with cheese and chives.
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