Crab ideas

[melisa]

I live in Seattle and last weekend a group of us went "crabbing", we caught 72 crabs. I'm not complaining, but I have a freezer full of crabs and I need some ideas, steamed crab is getting boring!

Melissa

[Natasha]

Many a time, people have lamented on this board that they can t send food through a fax machine or a computer screen. This is one of those times when it would really come in handy ... http://www.cookinglight.com/bbs/wink.gif
Crabs are SO versatile for all types of cooking (incl. sandwiches, pasta, salads). You won t have any trouble finishing your stash in style! I am feeling lazy at the moment http://www.cookinglight.com/bbs/redface.gif, so, for starters, how about Lorilei s wonderful pasta recipe (Fettucine with Crabs and Scallops)? Not light, but amazingly delicious. I will copy the recipe over to this thread if I can and leave it at that for the moment.

[Natasha]

Here is Lorilei s masterpiece. My boyfriend and I had this last week and looooved it.
_________

lorilei
Member posted 07-20-2000 03:41 PM
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Even worse, here's a recipe
Crab and Scallops Fettuccine

Ingredients:
1 ounce olive oil
4 ounces scallops
6 asparagus spears, cut into 1/2-inch pieces
salt and pepper to taste
2 tablespoons sun-dried tomatoes, julienned and re-constituted in a small amount of warm water
5 ounces heavy whipping cream
1/2 cup parmesan cheese
16 ounces fettuccine, cooked
4 ounces crab meat
1 tablespoons fresh basil, minced

Place the olive oil in a sauté pan over medium heat. Add the scallops, asparagus, and salt and pepper and sauté one minute. Add the sun-dried tomatoes and sauté 30 seconds. Add the whipping cream and boil for one minute. Add parmesan. Add the fettuccine* and crab and cook until hot. Remove from the heat, sprinkle with basil and serve. Serves 2

*Option: Consider using flavored fettuccini, such as sun-dried tomato, spinach, or squid ink.


[This message has been edited by Natasha (edited 07-22-2000).]

[Deanna]

Mmmmm...I'm so envious! Don't have any tried & true recipes to share, but it sure sounds like a lot of fun.

P.S. Does it spook you to see all those little eyes looking at you from the freezer? http://www.hampsterdance.com/feature/stickman2.gif

[Gail]

Deanna--

For pity's sake, feed that poor little guy!

[Natasha]

Originally posted by Gail:
Deanna--

For pity's sake, feed that poor little guy!

LOL! I think he s begging Melissa to take him in and feed him steamed crabs! (I m just a-strummin for my supper...la la la)

[This message has been edited by Natasha (edited 07-22-2000).]

[Deanna]

You guys are so much fun!

[lorilei]

ha! That poor little starving guy is amazingly cute http://www.cookinglight.com/bbs/smile.gif

melisa -

Definitely try using some of your crab in cold pasta salads! One of my favorite salads is balsamic vinegar dressing with pasta, olives, red peppers, crab and garlic. It's a surprisingly good mix of flavors, and you can throw it together in any combination.

I also have a lovely recipe for seafood enchiladas, which I promised my husband I wouldn't give away here http://www.cookinglight.com/bbs/redface.gif (but, I think you'd enjoy...)

Let me know if either interest you...

[Peggy]

Melissa,

I am SOOOOO envious! Crab is among my favorite treats! I wish I had such problems...

One of my favorite Cooking Light recipes appeared in the July/August 1998 issue. It is called Thai Crab Cakes with Cilantro-Peanut Sauce. I have made it many times and it turns out great every time. If you don't have it, I would be happy to post it for you.

Beyond Cooking Light, I have several yummy recipes for crab. I will search my bulging bookcase of cookbooks and see if I can find some others to recommend.

I will be passing through Seattle next weekend. Looking for out-of-town guests??? I could really help you reduce your supply in person! He-HE!! Just kidding!!!!!!

Peggy

[melisa]

lorilei: I would love to have the seafood enchilada recipe, lets figure out away to pass it on!

Peggy: I too live the thai crab cakes, already made them a few times! I also use the sauce peanut sauce for chicken and flank steak!

Thank you for all of the ideas!

Melissa

[liz deane]

This is my first post, and I could not resist...crabs are my favorite!
My husband and I make a fabulous Summer Crab Chowder with leeks, potatoes, fresh corn...yum! Also, crab cakes with red pepper, & corn are a specialty. Have also made a Crab and Tofu Quiche. I will supply you with any recipies, just ask. I certainly am jealous of your bounty!

[lorilei]

Alright -- here's my recipe for something I call Seafood Enchiladas http://www.cookinglight.com/bbs/smile.gif They're sacred around our house, as there are many memories tied up in them -- not to mention the fact that they're delicious! I made this for the first time in college, when I moved in with a friend of mine. There were leftovers -- and we both got up and finished them off at 2 in the morning. I have since broken in every apartment/house I've lived in by making this as a first meal.

SEAFOOD "ENCHILADAS"

1/4 stick of butter
2 cups skim milk or evaporated skim milk
1 T or so cornstarch mixed with enough water to make thin paste
1-2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp white pepper
salt to taste

~6 oz button or portabella mushrooms, chopped
1/2 medium onion, chopped finely
12 oz lump crab or imitation crab
1/2 cup frozen corn (optional)
1/2 bag frozen popcorn shrimp (optional)
8 large flour tortillas
mozzarella cheese
black olives
paprika or cayenne
cilantro

Melt the butter in a medium saucepan over medium heat. When butter is melted, add milk and bring to a slow boil. Add cornstarch and stir until thickened. Sauce should be thick, but pourable. Season with cayenne, cumin, pepper and salt (to taste). Reserve.

Saute onions in a scant amount of olive oil or butter. Add mushrooms when onions are partially cooked. When mushrooms begin to lose their moisture, add crab to mixture (as well as corn and shrimp if using). Cook until warmed.
Preheat oven to 350.
Cover bottom of lightly greased 9x13 baking pan with a few Tablespoons of the white sauce. Fill each tortilla with a couple scoops of crab/mushroom mixture, ~2 T mozzarella cheese, and 1-2 T of white sauce. Roll into traditional enchilada shape and lay in pan. When all tortillas are filled, pour extra sauce over the top of the "enchiladas". (You can thin the sauce with a bit of milk if leftovers seem scant.) Top with mozzarella cheese if desired. Cover the pan and bake for 15-20 minutes or until heated through. You may remove the cover for the last 5 minutes of baking.

Sprinkle with paprika (or cayenne) and olives. Serve with sour cream and cilantro.

Lori's notes:
For a richer sauce, use 1/2 stick of butter. Feel free to adjust the seasonings in the sauce to accomodate your tastes (I always add more cayenne than I indicated).

I don't generally use a recipe when creating this dish, so amounts are approximate. I've made this a kajillion times, and it always turns out beautifully. I usually serve enchiladas with a light salad and plenty of wine. http://www.cookinglight.com/bbs/smile.gif

Hope you enjoy...

[melisa]

Lorilei: Tell your husband, I will treasure this recipe! I plan on making it Thursday night and will let you know how it turns out!

Natasha: The pasta is on the menu for Sunday night!

Liz Deane: The crab tofu quiche sounds interesting, could be a good weekend breakfast idea, with mimosas of course, I would love the recipe.

With the left overs, I'm considering my old stand by Thai crab cakes & peanut sauce" and am looking at doing a spring roll or pot sticker...any recipes for the last two?

Yes, we do have alot of crabs....but I also have to put upwith A LOT of rain!!!!
Melissa
A huge thank you for all of the ideas!

[Peggy]

Melissa,

Here are a couple of my favorite crab recipes submitted for your consideration. One is another fettucine, the other an appetizer. I also previously posted a Crab and Shrimp Quiche recipe on another thread (Quiche anyone?) that you might be interested in.

Fettucine with Crab

2 T butter or margarine
1/4 cup olive oil
1/2 cup thinly sliced green onions (including tops)
1 clove garlic, minced or presed
2 medium tomatoes, peeled, seeded and chopped
1/4 cup dry white wine
1 T lemon juice
1/2 lb crabmeat
1/4 cup finely chopped parsley
salt and freshly ground pepper
8 oz fresh or 6 oz dry fettuccine

Melt butter in oil in a wide frying pan over medium heat. Add onions, garlic, tomatoes, and wine. Bring to a boil, stirring often. Boil gently for 2 minutes. Add lemmon juice, crab and parsley. Stir gently just until crab is heated through. Season to taste with salt and pepper; keep warm.

While you are preparing the sauce, cook the fettucine in 3 qts of boiling water just until tender to bite (2-3 minutes for fresh pasta, 8-10 minutes for dry); or cook according to package instructions. Drain well.

Spoon crab sauce over pasta; mix lightly, using 2 forks. Makes 4 first course or 2 main course servings.


Crab Spread

1 T cold water
1 T unflavored gelatin
1 can cream of mushroom soup
8 oz cream cheese
1 T worchestershire sauce
1 cup chopped celery
8 oz crabmeat
1 cup mayonnaise
3 green onions, chopped
1 teas pepper

Combine gelatin and water. In a medium sauce pan, add gelatin mixture and soup, (Don't dilute soup!) Heat over medium temperature until gelatin dissolves. Add cream cheese. Continue heating until cream cheese is melted. Cool. Add remaining ingredients. Pour into an oiled mold and chill until firm. Serve with crackers.

[liz deane]

Crab and Tofu Quiche

1 med. shallot, minced
1/4 - 1/2 c. scallion or leek, chopped
1 Tbsp. butter
8 oz. cooked(& cleaned) crab meat
pinch salt & pepper
2 Tbsp. madeira or port
3 eggs
8 oz. silken tofu
1 Tbsp. tomato paste
1/4 c. swiss cheese, shredded
1 pie crust (out of the box or make your own)

Preheat oven to 375.
Pre-bake pie crust 10 min.
Saute shallot & green onion in butter until soft. Add crab, salt & pepper, and madeira. Bring to a simmer, then set aside to cool.

In a separate bowl, beat eggs and whisk in tofu and tomato paste. (Whisk well, as this breaks up the tofu and makes it more uniform). Add cooled crab mixture & pour into crust. Top with swiss cheese and bake 25-30 min. Allow to cool slightly before serving.

This recipie is also great with salmon and some slight modifications!