Wanted a no fuss supper tonight so am making my crab guacamole, cracking open a jar of salsa and opening a bag of taco chips for an easy meal. It takes a mere 10 minutes and tastes so much better than plain old guac. The crab guacamole also works a treat on little gem lettuce leaves as a healthy, no-carb canapé. We’ll be having ours washed down with a couple of coronas but if you want something a little more festive, mango margaritas would make a great combo!
Crab Guacamole
serves 2
Ingredients:
100g white crabmeat
2 ripe avocados
1 tomato, diced
1/2 small red onion, finely diced
1 green chili, deseeded and finely diced
juice of 2 limes
freshly ground black pepper
salt
Method:
Mash the avocados in a bowl until they are smooth and creamy (a few lumps here and there is fine)
Add all other ingredients and stir until well combined.
Serve on crostini, gem lettuce leaves or with a side of taco chips and salsa.
This is a really great crab soup recipe. Well, maybe I’m partial, because I love pumpkin soup. The recipe is simple, easy and quick.
This is one you must try!
Yummy Pumpkin-Crab Soup Rating: 10 out of 10
Ingredients:
3 Tbsp. Smart Balance buttery spread (or butter)
1 large sweet onion, chopped
2 small garlic cloves, chopped
1/2 tsp. curry powder
2 cups roasted butternut squash (canned pumpkin may be substituted)1 tsp. sea salt
2-1/2 cups low-sodium chicken broth
1/2 cup heavy cream
3/4 cup fat-free half and half (Land o’Lakes recommended)
2 cups crab meat, picked over for cartilage and shells
For Garnish: chopped fresh parsley
Method:
In a large heavy skillet or stock pot, heat the onion in the SB over medium heat till wilted, about 5 minutes.
Add the garlic; cover; reduce heat to low and cook about 15 minutes, till onions are soft.
Sprinkle with curry powder; cook an additional minute, then add squash and salt and stir together.
Puree in a blender; pour into a saucepan with the broth; cook over medium heat till almost boiling. Taste to adjust seasonings, adding more salt if needed.
Add cream, half and half and crabmeat; reduce temperature and just heat through, about 5 more minutes.
Garnish each serving with chopped fresh parsley, if desired. Yield: 4-6 servings
This is a Chesapeake Bay inspired dish that 5 star foodie created using Mark Salter’s Eastern Shore Pub Sauce. This tomato-based sauce features a fusion of delicious flavors and can be used to compliment a number of dishes including crab cakes, burgers, and fish & chips. 5 star foodie used the Pub Sauce to coat Wild Chesapeake Rockfish Fillets, which were then topped with creamy and cheesy Crab meat.
Ingredients:
2 tablespoons butter
1 tablespoon flour
1/3 cup cream
2 tablespoons white wine
1/2 cup shredded Gruyere cheese
1/4 cup milk
Salt to taste
1 cup Alaskan Crab meat
2 tablespoons grated Parmesan cheese
4 Wild Chesapeake Rockfish Fillets
About 1/2 cup of Eastern Shore Pub Sauce
Chives (optional)
Directions:
In a skillet, melt butter. Add flour and stir until a paste forms. Whisk in cream and wine. Add Gruyere cheese, mix until the cheese is melted. Add milk, making sure the sauce is smooth and uniform. Season with salt and fold in crab meat. Take the crab mixture off the heat.
Pre-heat the oven to 350°F. Cover the rockfish fillets with Pub sauce on all sides and place on a baking sheet. Top each fillet with a generous portion of crab mixture (about 1/2 cup). Bake for 15 minutes. Sprinkle lightly with Parmesan and broil for 1 more minute. Garnish with chives if desired.
Serve with additional Pub sauce and baked potato fries.
This recipe was kindly supplied by Natasha of 5 star foodie
Humans have been eating crustaceans (lobsters, crab and shrimp) since prehistoric times-in fact the ancient Greeks and Romans were particularly fond of them. Crab cakes were historically made with bread, spices and other seafood as fillers, depending on availability and price of crab.
Maryland is probably the most famous area for crab cakes. It often uses Old Bay seasoning, an American tradition. The Spice company was started in 1939 by a German Immigrant by the name of Gustav Brunn, and the name came from a steamship line that traveled the Chesapeake bay. Today some 50 million ounces are sold annually.
The Alaskan King crab is highly sought after due to its meaty claws and legs, and along with Dungeness crab, make great crab cakes.
Ingredients:
One pack of Old Bay Crab Cake seasoning
3 tablespoon mayonnaise
1 lb of crab meat
1 tablespoon Dijon mustard
fresh lemon juice
Method:
Mix Crab meat with all the above ingredients
Make patties and lightly saute in olive oil for about 7 min on each side.
This is such a simple dish, its great with salad, rice and seasoned vegetables, or also in a sandwich. The leftovers are a great addition to macaroni and cheese.
This salad makes a great appetizer for dinner parties or holiday meals.The flavors are bright and tangy, and it’s both quick to make and very beautiful.Be sure to use Belgian endive leaves that have a lot of magenta to them for the strongest visual effect.I have adapted this recipe somewhat; the original comes from a thoughtful cookbook on healthy eating in which all of the dishes are organized according to color.This was listed under the “Autumn” section of “Purple and blue,” along with recipes involving purple cabbage, capsicum, figs, grapes, currants, and eggplant.This serves four.
You will need:
2 heads purple-tipped Belgian endive, leaves removed and rinsed
4 tsp rice wine vinegar
1 lb. fresh or thawed lump crabmeat
1 T minced fresh tarragon
2 T olive oil
1 T mayonnaise
2 tsp chopped capers
Tabasco sauce
Worcestershire sauce
1 T lemon juice
salt and freshly ground black pepper
1.Chill four salad plates.Arrange three or four endive leaves on each plate.Coarsely chop the rest of the leaves and toss them into loose beds atop the arrangements.
2.Combine the rest of the ingredients in a bowl and season to taste – 2 or more healthy shakes of Tabasco, and a single shake of Worcestershire ought to be enough.Some measure hot sauce by the drop; I like to overdo it.Only mix until well combined – too much handling can make the crabmeat mushy.
3.Divide the crab mixture equally between the plates and mound it up on the piles of endive.Crack some more pepper over the top, or sprinkle with paprika and more lemon juice.
Serve immediately. This pairs well with hot crusty bread and olive oil for dipping, and with minerally white wines, such as some Pinot Grigios. Follow up with warmer fare, like soup with dumplings or mushroom ragout and polenta.
• 1/2 pound Dungeness crab meat, picked through for shells and broken into flakes
• 2 tbsp chopped green onion
• 1 tbsp chopped parsley
• 2 eggs, slightly beaten
• 1 tsp Worcestershire sauce
• 1/4 cup unbleached flour
• 2 tsp baking powder
• 1/8 tsp salt
• 3 tbsp butter or olive oil (or a mixture of both)
• Lemon wedges for serving
Preparation Instructions
1. Mix together crab, green onions, parsley, red pepper, eggs and Worcestershire.
2. Sift together the flour, baking powder and salt and stir into the crab mixture just until blended.
3. Heat the butter or oil in a heavy skillet over medium-high heat until very hot, but not smoking.
4. Drop the crab mixture into the oil by spoonfuls to make your desired size fritters, being careful not to crowd them.
5. Cook for about 2 minutes on each side, or until golden brown. With a spatula, turn them and cook on the other side.
6. Remove to paper towels and place in a low oven until all the fritters are cooked and you are ready to serve them.
• 12 oz King or Dungeness crab meat
• 4 tablespoons unsalted butter
• 8 to 12 chanterelle mushrooms, wiped clean, trimmed, and thinly sliced
• 3 cups chicken stock, preferably homemade
• 1/2 cup finely chopped onion
• 1 cup Carnaroli or Arborio rice
• Salt and freshly ground black pepper
• 2 tablespoons minced flat-leaf (Italian) parsley
Preparation Instructions
1. Sauté the mushrooms and 2 tablespoons of butter in a skillet over medium-high heat until tender and lightly browned, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
2. Add the white wine to the skillet and stir just to draw up any remaining cooking juices and flavors from the mushrooms, then pour the wine into a medium saucepan.
3. Add the chicken stock to the saucepan with the wine and bring just to a boil over medium-high heat. Immediately reduce the heat to low and keep warm.
4. Melt the remaining 2 tablespoons butter in a medium, heavy saucepan over medium heat, add the onion, and stir until tender and aromatic, about 3 minutes. The onion should soften but not brown.
5. Add the rice and stir gently until it is evenly blended with the onion
6. Scoop about 1 cup of the warm chicken stock into the rice and cook, stirring constantly, until the rice has absorbed most of the liquid, 3 to 5 minutes.
7. Repeat the process once more, adding another cup of liquid. Continue adding the stock, 1/2 cup at a time, stirring the rice constantly until most of the liquid is absorbed before adding the next, until the risotto is thick and creamy and the rice tender but not too soft - there should still be a bit of resistance at the center of each grain. You may not need every drop of the stock; total cooking time will be 30 to 40 minutes.
8. Pick over the crabmeat to remove any bits of shell or cartilage; if using king crab meat, cut the shelled leg portions into 1/4 inch pieces.
9. Add the crab to the risotto along with the sautéed mushrooms and stir just to warm them through.
10. Season the risotto to taste with salt and pepper, spoon it into warmed shallow bowls, and sprinkle the parsley over it. Serve immediately.
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