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Hot Crab Parmesan Dip Recipe

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup dry white wine or apple juice
  • 2 teaspoons sugar
  • 1 teaspoon ground mustard
  • 1 garlic clove, finely chopped
  • 1 can (6 ounces) crabmeat, drained, cartilage removed and flaked

Directions

  1. Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
  2. Spread crabmeat mixture in ungreased pie plate, 9×1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
  3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Mini Crab Cake Bites Recipe

Ingredients

  • 2 cans (6 oz each) crabmeat, well drained, flaked
  • 3/4 cup shredded Cheddar cheese (3 oz)
  • 3/4 cup Bisquick mix
  • 1/2 cup finely chopped green onions
  • 1/2 cup finely chopped red, yellow or orange bell pepper
  • 1/2 cup finely chopped celery
  • 1/2 cup milk
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon seafood seasoning
  • 2 eggs

Mini Crab Cake Bites Recipe

Directions

  1. Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
  2. In large bowl, stir together all ingredients. Scoop mixture evenly into muffin cups.
  3. ake 20 to 25 minutes or until golden brown or toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then run sharp knife carefully around each bite to remove from pan. Cool another 5 minutes before serving.

Crab Cake Bites Recipe

Ingredients

  • 1/2 cup mayonnaise
  • 1 egg
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons Old Bay seafood seasoning
  • 1 teaspoon fresh lemon juice
  • 2 containers (8 oz each) refrigerated pasteurized lump crabmeat, cleaned
  • 2/3 cup plain panko crispy bread crumbs

 

Lemon-Garlic Sauce

  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely chopped garlic
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt

Crab Cake Bites Recipe

Directions

  1. Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  2. In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
  3. Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
  4. Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.

Lobster Ravioli with Crabmeat Cream Sauce Recipe

Ingredients

Lobster Ravioli:

  • 2 ounces unsalted butter
  • 1 clove garlic, chopped
  • 1 tablespoon chopped shallots
  • 16 ounces cooked lobster meat
  • 4 ounces cooked snow crabmeat
  • 2 ounces Cognac
  • 2 ounces ricotta
  • Salt
  • Pepper
  • 1 tablespoon chopped chives
  • Pasta Dough, recipe follows
  • Egg white, slightly beaten

Crabmeat Cream Sauce:

  • 2 ounces unsalted butter
  • 1 tablespoon chopped shallots
  • 4 ounces whole chunk Maryland crabmeat
  • 2 ounces Cognac
  • 5 ounces tomato sauce
  • 10 ounces heavy cream
  • Salt

Pasta Dough:

  • 8 ounces durum flour
  • 8 ounces semolina
  • 1 egg
  • Water, as needed
  • Pinch salt

Directions

  1. For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
  2. Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
  3. For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.

Pasta Dough:

  1. Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

Blue Crab Dip Recipe (Joe’s Crab Shack)

Ingredients

  • 8 ounces cream cheese, softened
  • 2 cups crabmeat (canned is fine)
  • 1/4 cup diced green onion
  • 1 tablespoon minced mild red chili pepper
  • 1 tablespoon mild green chili pepper (Anaheim)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons shredded Parmesan cheese

Garnish

  • Paprika
  • 1 teaspoon minced fresh parsley

Directions

  1. Preheat oven to broil.
  2. Combine the cream cheese with crab, green onion, chili peppers, salt and white pepper in a medium bowl. Stir well to combine.
  3. Spread mixture into the bottom of an oven-safe dish. Use a wide dish for this so that the dip is only about an inch deep in the bottom.
  4. Sprinkle Parmesan cheese over the surface of the dip.
  5. Broil for 3 to 4 minutes or until the cheese on top begins to brown.
  6. Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.

Serves 4 to 6 as an appetizer.

Seafood Nachos Recipe (Chi-Chi’s)

Ingredients

  • 16 large tortilla chips
  • 8 ounces cooked crab meat
  • 8 ounces cooked lobster meat
  • 12 ounces cooked salad shrimp
  • 2 cups Monterey jack cheese, shredded

Directions

  1. Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes.
  2. Serve with salsa or picante sauce.

Crab Salad with Caesar Vinaigrette Recipe

Ingredients

  • 8 white anchovies (see Note)
  • 1 garlic clove
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound jumbo lump crabmeat, picked over for cartilage
  • 1 tablespoon snipped chives
  • 1 1/2 teaspoons chopped tarragon
  • 1/4 cup finely diced roasted red pepper
  • 1/2 pound baby romaine lettuce leaves

Crab Salad with Caesar Vinaigrette Recipe

Directions

  1. In a blender or mini processor, combine 4 of the anchovies with the garlic, vinegar, mustard and Worcestershire sauce and puree until smooth. With the machine on, add the olive oil and blend until incorporated. Season the vinaigrette with salt and pepper; add the Parmesan and blend briefly.
  2. In a large bowl, gently toss the crab, chives, tarragon and red pepper with the vinaigrette. Add the romaine and toss. Transfer to plates, top with the remaining 4 anchovies and serve.

Marinated white anchovies are available at Italian markets, specialty food stores and in the deli case at some supermarkets.

Crab Puffs Recipe

Ingredients

  • 1 container (5 ounces) prepared diced celery and onion
  • 2 tablespoons Butter
  • 2 containers (8 ounces each) Crab Claw Meat
  • 1/2 cup Mayonnaise
  • 1 tablespoon lemon juice salt and freshly ground pepper
  • 4 Sourdough English Muffins, split in half
  • 1 cup Sensations Old Shredded Cheddar

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Directions

  1. In a 10 to 12-inch frying pan, combine celery mix and butter over medium high heat. Cook, stirring often, until onion and celery are softened but not browned, 5-6 minutes.
  2. Preheat oven broiler to high. In a bowl, mix together cooked celery mixture,crab, mayonnaise, lemon juice, and salt and pepper to taste.
  3. Arrange English muffins, split side up, on a baking sheet. Broil muffins 4 inches from heat until lightly toasted, 2-3 minutes.
  4. Top each muffin with 1/8 of the crab mixture then sprinkle evenly with cheese.
  5. Return pan to oven and broil until crab mixture is hot and cheese is lightly browned and bubbling, about 3 more minutes. Serve immediately

Learning How to Make Sushi (or Sushi 101)

Ingredients

Sushi Rice

  • 4 ½ cup water
  • 3 cup Japanese rice, (Nishiki)
  • 1 cup sugar
  • ¼ cup salt, to taste
  • 1 cup to 2 cups Japanese rice wine vinegar

Preparing Sushi

  • 10 sushi nori sheets
  • wasabi, to taste, plus more for serving
  • soy, sauce, to taste, plus more for serving
  • pickled ginger for garnish

Optional Ingredients

  • cucumber, peeled, cut into small pieces
  • avocado, cut into small pieces
  • imitation crab meat
  • carrot, peeled, julienne cut
  • shiitake mushroom, cut into small pieces
  • smoked salmon
  • fresh tuna, sushi-grade, cut into small pieces
  • green onion, julienne cut
  • tuna salad
  • cooked shrimp, cut into small pieces
  • mayonnaise
  • chili sauce
  • sesame seeds

Directions

Sushi Rice

  1. Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
  2. Bring to a boil.
  3. Reduce heat and simmer rice for about 20 minutes or until done.
  4. Transfer the rice to a large bowl, preferably with a flat bottom.
  5. Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
  6. Pour 1 cup of the vinegar over the rice.
  7. Stir and fluff rice, incorporating the vinegar as evenly as possible.
  8. Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
  9. Add more vinegar as necessary to coat the rice.
  10. Cool to room temperature.

Preparing Sushi

  1. Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
  2. Spread a dab of wasabi over the rice.
  3. Sprinkle with some soy sauce.
  4. Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
  5. Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
  6. Continue rolling away from you until a roll has formed.
  7. Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
  8. Serve it with soy sauce, wasabi, and pickled ginger.

Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.