July 30th, 2010 by alice
Tags: Crab, Rockefeller
INGREDIENTS
- 2tablespoonsbutter
- 2tablespoonsflour
- 1 1/3cupsmilk
- 1/2cupparmesan cheese, grated
- 1/2cupfresh spinach, chopped and cleaned
- 1/2lbcrabmeat
- 1/2cupbreadcrumbs, buttered
DIRECTIONS
- Preheat the oven to 375. Melt the butter in a heavy saucepan, on medium heat.
- Whisk in the flour and cook for 3 minutes.
- Whisk in the milk and bring to a simmer. Cook for 20 minutes.
- Add the cheese and stir until well blended.
- Add the spinach and crab into individual dishes (that will go into the oven) or a small casserole dish.
- Top with the breadcrumbs and bake for 15 minutes. Serve warm.
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May 8th, 2010 by alice
Tags: Bisque, Crab, Mushroom
INGREDIENTS
-
Bisque
- 1/2cupbutter, divided
- 1/2cuponions, chopped
- 1/2cupgreen bell peppers, chopped
- 2green onions, finely chopped
- 1/4cupfresh parsley, chopped
- 8ouncesmushrooms, chopped
- 1/4cupall-purpose flour
- 2cupsmilk
- 1teaspoonhot sauce
- 3cupshalf-and-half
- 1lbfresh lump crabmeat, drained and picked
- 1/4cupdry sherry
-
Lemon Blend (use 1 1/2 tablespoons)
- 3tablespoonslemon rind, grated
- 2tablespoonskosher salt
- 1bay leaf
- 1teaspooncelery seeds
- 1teaspoonground coriander
- 1/4teaspoonfresh coarse ground black pepper
DIRECTIONS
- For the lemon blend:.
- Combine all ingredients in a small food processor or grinder. Process until finely and evenly chopped. Store on an airtight container.
- For the bisque:.
- Melt ¼ cup of butter in a large saucepan over medium heat; add onion and next 4 ingredients. Cook stirring until tender. Remove from pan and set aside.
- Melt remaining butter in same saucepan over medium heat add flour stirring until smooth. Cook one minute.
- Gradually stir in milk. Cook over medium heat stirring constantly until thickened and bubbly. Stir in Sherry, lemon blend, hot sauce and half and half.
- Reduce heat; stir in crab meat and cook for 5 minutes stirring often.
- Add saved vegetables, stir well and serve immediately.
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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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