Archive for the ‘Seafood – Crab’ Category
Hot Crab Dip
This is an excellent hot crab dip, easy to put together and common ingredients. I made this on 20 Jul 2022 and it is very well liked by the family. Link to the Shortcut is listed in the Notes section.
Equipment
- Casserole (2 quart)
- Oven
Ingredients
- 500 grams lump crab meat, four 6 oz cans drained is 4 oz each, perfect, (1 lb)
- 250 grams cream cheese, softened, (8 oz)
- ½ cup mayo
- ¼ cup Parmesan cheese, grated
- 3 tablespoons spring onion, sliced, green and white parts
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons lemon juice, or lime juice
- 1 teaspoon hot sauce
- ½ teaspoon Old Bay seasoning, Shortcut
Instructions
- Preheat your oven to 160° C (325° F), get out a 2 quart casserole.
- To a mixing bowl, add all the ingredients except the crab.
- Mix together well.
- Gently fold in the drained crab meat.
- Add mixture to the casserole and spread out evenly.
- Bake for 35-40 minutes or until the top is lightly browned.
- Serve hot as an appetizer with crackers or even as a side dish. Enjoy.
Notes
Shortcut: Old Bay Seasoning.
Crabmeat Newburg
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 recipe Popovers, Link in Notes
- 1½ tablespoons butter
- 1½ tablespoons all-purpose flour
- 1½ cups half and half cream
- 3 egg yolks, lightly beaten
- 226 grams crabmeat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
- 2 tablespoons dry white wine
- 1½ teaspoons lemon juice
- ¼ teaspoon salt
- paprika, as desired, for garnish
Instructions
- Prepare the Popovers following that recipe.
- In a saucepan, melt the butter, stir in the flour until smooth. Slowly stir in the cream, stirring until sauce thickens.
- Stir small amount of sauce into the egg yolks, then add all the yolks to the sauce and stir until thickened.
- Add crabmeat, wine, lemon juice, and salt. Stir together and heat through.
- Split popovers, spoon on sauce, sprinkle with paprika, serve and enjoy.
Notes
Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Additional recipe: Popovers.
Crab Meat Pie
I found this recipe on the internet. This can be made with canned crab, fresh cooked and picked crab, or imitation crab. I made this on 25 Aug 2021 and used imitation crab. Excellent flavor, highly recommended.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 unbaked pie crust
- 226 grams crab meat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
- 1 cup celery, finely diced
- 2 tablespoons onion, grated
- 2 tablespoons green bell pepper, diced
- ⅔ cup mushrooms, sliced, fresh sautéed or canned (4 oz / 113 g can, drained)
- 2 eggs, beaten
- 1 cup mayo
- ½ cup dry bread crumbs
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- ½ cup Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F). Get out a 9 inch pie dish and place pie shell in the dish, flute the edge as desired.
- In a mixing bowl, add the crab meat, celery, onion, bell pepper, eggs, mayo, salt, lemon juice, ½ the mushrooms, and all but 1 tablespoon of bread crumbs.
- Mix lightly together.
- Pour into the prepared pie dish and spread out evenly.
- Add remaining mushrooms to top.
- Sprinkle with remaining bread crumbs and the Cheddar cheese.
- Bake for 30-35 minutes or firm and browned.
- Slice and serve with sides of your choice. Enjoy.
Notes
Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Crab Meat Bisque
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 can condensed cream of asparagus soup, (10½ oz / 298 g)
- 1¾ cups milk
- 1 cup half and half cream
- 1 cup crab meat, drained, flaked, fresh or canned
- ¼ cup dry white wine
- butter, as needed, for garnish
Instructions
- In a saucepan, add the soups, milk, and cream. Stir together, heat to just boiling then reduce to low.
- Stir in the crab meat and heat through.
- Stir in the wine.
- Serve and place a pat of butter on each bowl for garnish if desired, enjoy.
Notes
Fair cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Luncheon Crab Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 1½ cups crab meat
- 1 cup soft breadcrumbs
- 1 cup mayo
- ¾ cup milk
- 6 hard boiled eggs, peeled, finely chopped, Shortcut
- ⅓ cup onion, diced
- ¼ cup stuffed green olives, sliced
- ¾ teaspoon salt
- black pepper, as desired
- ½ cup soft breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 180° C (350° F), get out and grease a 1 quart casserole with butter.
- In a large mixing bowl, add all ingredients except the ½ cup of breadcrumbs and the melted butter.
- Mix together and pour into the prepared casserole and spread out evenly.
- In a small bowl, mix together the ½ cup of breadcrumbs and melted butter, sprinkle on top of the casserole.
- Bake for 20-25 minutes or until heated through and breadcrumbs golden brown.
- Serve and enjoy.
Notes
Fair cost per serving depending on where you source the crabs from, I will be using fresh steamed blue crabs from local fishermen.
Shortcut: Perfect Hard Boiled Eggs.
Seafood Fancy
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 1 cup crab meat, canned (drained, flaked), fresh cooked
- 1 cup shrimp, canned (drained), fresh cooked, peeled, chopped
- 1 cup celery, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 cup mayo
- 1½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- black pepper, as desired
- 1 cup soft breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 180° C (350° F) and get out a 1 quart casserole.
- In a mixing bowl, add all the ingredients except the breadcrumbs and melted butter. Mix together.
- Pour into the casserole and spread out evenly.
- In a small bowl mix together the breadcrumbs and melted butter, sprinkle evenly over the casserole.
- Bake for 45-50 minutes or until heated through and the crumbs are golden brown.
- Serve and enjoy.
Notes
Fair cost per serving, depending on where you are sourcing crab and shrimp from. I will be using fresh blue crab from local fishermen and fresh shrimp from a local farm.
Green Goddess Salad with Crab Meat
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- salad greens, such as lettuce, curly endive, or escarole
- 2 cans crab meat, drained, (about 184 g / 6.5 oz each or 2⅔ cups)
- 2½ cups Green Goddess Salad Dressing, Shortcut
Instructions
- Rinse, drain, and pat dry the salad greens. Tear into bite size pieces, about 8 cups or as much or as little as you want. Add to a large mixing bowl.
- Drain crab meat, picking out any shell. (I will research using imitation crab sticks as well for this recipe.)
- Add the crab to the salad greens, toss, and place in a large plastic bag or vegetable freshener, place in the fridge for at least an hour to chill.
- When ready to serve, Place the salad greens and crab into a large chilled salad bowl.
- Add Green Goddess Salad Dressing, gently toss to coat the greens and crab.
- Serve and enjoy.
Notes
For now I will say this is Fair cost per serving, there is canned crab in high end stores, I am just not sure of the cost. I will also research using imitation crab sticks for this recipe, and that would reduce the cost as well.
Shortcut: Green Goddess Salad Dressing.
Steamed Maryland Crabs
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 cups beer
- 2 cups cider vinegar, or white vinegar
- 24 live blue crabs
- 1 cup seafood seasoning, such as Old Bay, Shortcut
Instructions
- In a large pot with a lid, pour in the beer and vinegar and stir together then place a steamer rack in the bottom.
- Add 12 crabs on top of the rack, sprinkle with ½ the seafood seasoning.
- Add the other 12 crabs, sprinkle with remaining ½ cup seasoning.
- Cover and place on high heat until liquid begins to steam.
- Steam for 25 minutes or until crabs turn bright red.
- Remove crabs to a platter with tongs as they will be very hot.
- Serve and enjoy.
Notes
I am not sure how much blue crabs cost in the states, in Thailand, this would be a Fair cost per serving meal, and that would depend on getting the crabs from the store or direct from a fisherman.
Shortcut: Substitute Old Bay Seasoning.
Seafood Stuffed Shells
Sounds excellent, on my to make and taste list, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 12-16 jumbo pasta shells, uncooked
- 1/2 small onion, minced
- 1 can lump crab meat, drained, (8-12 oz / 225-340 g)
- 250 grams raw shrimp, peeled, deveined, chopped, (8+ oz)
- 1 egg, lightly beaten
- 500 grams Cottage cheese, (1 lb), Shortcut
- 2 cups Mozzarella Cheese, shredded, divided, (8 oz / 225 g)
- ½ cup Parmesan cheese, grated, divided
- ¼ cup butter
- ¼ cup all purpose flour
- 3 cups half and half cream
- salt and pepper, as desired
- 2 teaspoons Old Bay seasoning, Shortcut
Instructions
- Heat a pot of salted water to a boil, add pasta shells and cook until just tender.
- While the pasta is cooking, to a large mixing bowl, add the crab meat, shrimp, egg, ½ of the Mozzarella cheese, ½ of the Parmesan cheese, and all of the cottage cheese. Stir together until combined.
- When the pasta is ready, drain and run under cold water to stop the cooking process.
- Preheat your oven to 180° C (350° F). Spray a 9x13 glass baking dish with butter flavored cooking spray.
- Stuff a shell generously with the seafood mixture and place in the prepared baking dish. Repeat the remaining shells.
- In a medium sauce pan on medium heat, melt the butter. Add the onion and saute until the onion is soft and translucent.
- Whisk in the flour, then slowly whisk in the half and half. Simmer until sauce is just thickened. Taste and season with salt and pepper as desired.
- Pour the sauce over the stuffed shells.
- Sprinkle the remaining Mozzarella and Parmesan cheeses over the shells. Sprinkle the top with the Old Bay Seasoning.
- Bake uncovered for 30 minutes.
- Serve with sides of your choice, enjoy.
Notes
I will say this is high cost per serving based on the cheeses used but I will price this when I am back in Thailand and make it there.
Shortcuts: Cottage Cheese, Old Bay Seasoning.
Shrimp & Crab Salad
This is a basic salad I put together on a whim and it is delicious. I use imitation crab because I like it and it is economical.
Ingredients
- 250 grams imitation crab, aka crab sticks, (8 oz)
- 250 grams medium shrimp, peeled, deveined, tails removed, (8 oz)
- 1 onion, diced
- ½ teaspoon lemon pepper
- ½ cup Kewpie mayo, or mayo of your choice, and as needed
- handful fresh dill, chopped
- lettuce, for serving
Instructions
- First thing to do is cook the shrimp, you can boil them or saute them, either way, when they are pink they are done, don't overcook the shrimp. I sauteed them, simply heat a non stick pan with a tablespoon or two of extra light olive oil, when hot, add all the shrimp at one time, stir fry, the shrimp release water as well, stir fry until all the shrimp are pink then dump them in a strainer to remove the water and any oil, run under cold water to cool them, and allow them to drain while you continue.
- For the crab, feel free to use lump crab meat if you prefer. To prepare the imitation crab, simply remove the wrappers and slice into ½ inch pieces and place in a mixing bowl.
- To the bowl, add the shrimp, onion, lemon pepper, mayo, and most of the dill, keep some for garnish when serving.
- Mix everything together, if the salad is too dry, mix in a few more tablespoons of mayo until you get the consistency you like. Cover and place in the fridge 2-3 hours before serving.
- To serve, tear up some lettuce leaves, scoop some salad on top of the leaves, garnish with some dill. Serve as a main dish or as a side. Enjoy.
Notes
The package of imitation crab was 52 Baht, the shrimp cost me 140 Baht. For 6 servings, this is about $1 per serving.
