Seafood Recipes

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Crawfish Stuffed Manicotti
2007-09-05 07:50:00
4 tablespoon butter2 bunch green onions - finely chopped (use; about 1 inch1 the fresh green part)4 tablespoon parsley - minced3 clove garlic - finely minced1/4 cup brandy8 tablespoon butter6 tablespoon flour2 cup light cream2 cup milk1/2 cup white wine - dry1/2 cup tomato ketchup4 tablespoon tomato paste1 lemon - juiced1 tablespoon worcestershire sauce4 cup crawfish tails - whole, boiled1 salt, pepper and tabasco to taste1 pkg manicotti1 stuffing:1 stick butter1 1/2 cup onions - finely chopped1 bunch green onions - finely chopped1 cup celery - finely chopped1 cup green pepper - finely chopped3 clove garlic - minced4 tablespoon parsley - finely chopped1 lemon - juiced2 bay leaves1 teaspoon thyme leaves4 cup crawfish tails - boiled, finely cho; pped2 cup bread crumbs - fine1 salt, pepper and tabasco to taste1 eggCRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the green onions, parsley and garlic until onions are wilted. Add the crawfish tails and let all of this fry un...
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Crawfish Or Shrimp Cocktail
2007-09-05 07:48:00
1/2 cup heinz chili sauce1/2 cup catsup1/2 cup horseradish1 tablespoon lea & perrins worcestershire1/2 teaspoon salt1 tablespoon lemon or lime juice1/2 cup parsley, chopped fine1 louisiana hot sauce1 boiled crawfish or shrimpCombine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook"
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Crawfish Mashed Potatoes
2007-09-05 07:47:00
1 no ingredients2 lb white potatoes, -- peeled,: diced4 TB butter1 lb crawfish tails, -- cooked1 ts minced garlic1 TB chopped chives: Salt and white pepper1/2 c to 1 cup heavy creamPlace the potatoes in a pot and cover with water. Season the water with salt. Bring the potatoes up to a boil and reduce to a simmer. Simmer the potatoes until fork tender, about 8-10 minutes. Remove from the heat and drain. Place the drained potatoes back in the pot and return to the heat. Cook the potatoes for 2 minutes, stirringconstantly, to dehydrate the potatoes. In a saute pan, melt the butter. Saute the potatoes in the melted butter for 2 minutes. Stir in the garlic and chives. Season the crawfish with Essence. Using a hand-held masher, mash the potatoes with the remaining butter. Fold in the crawfish and continue mashing. Add in enough cream to the desired texture. Season the mashed potatoes with salt and white pepper. Spoon the two sauces on the bottom of the plate. Using a knife, swirl the 2 sa...
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Crawfish Jambalaya
2007-09-05 07:41:00
1 lb crawfish tails1 1/4 cup long grain rice (raw)1 tablespoon flour2 tablespoon salad oil1 cup onion, chopped fine1/2 cup chopped parsley (2ts.flakes)1/2 cup chopped green onion tops1/2 cup chopped celery1/2 cup chopped bell pepper1/4 cup crawfish fat1 1/2 cup water2 1/2 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon red pepper, or to tasteBrown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns pink. Add abt. 2 cups of water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cookon low heat covered for abt. 1/2 hr. or until rice is tender. Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart.
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Crab-And-Pink Grapefruit Salad
2007-08-31 13:04:00
2 heads butter lettuce; -=or=- boston lettuce,3 pink grapefruit peeled and section; ed1 lb cooked crab meat picked over to r; emove bits of c----GRAPEFRUIT DRESSING----2 teaspoon grated grapefruit peel1 shallot; minced1 tablespoon white wine vinegar1 tablespoon balsamic vinegar1/2 teaspoon salt1/2 cup olive oilSEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed oflettuce on 6 individual serving dishes. Evenly distribute grapefruitsections and crab meat over lettuce, arranging it attractively.Drizzle about 1 tablespoon Grapefruit Dressing over each serving.GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot,white wine vinegar, balsamic vinegar and salt. Whisk in olive oilslowly. Taste for acid and salt and add more if too bland. Stir toblend before using.
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Crab~ Chili~ Cheese
2007-08-31 13:03:00
8 oz cream cheese1 can crabmeat1/2 cup chili sauce1 teaspoon horseradish1 teaspoon worcestershire sauce1/4 teaspoon tobasco sauce1 teaspoon chopped chives1/4 teaspoon parsley1 teaspoon saltSlice cream cheese in half and cover with crabmeat. Just before serving top with chili sauce mixture. Serve with crackers.
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Crab Victoria
2007-08-31 13:03:00
3 tablespoon butter3 tablespoon flour1 cup chicken broth1/2 cup cream8 oz diced cheddar cheese4 oz sliced mushrooms3 tablespoon sherry1/4 teaspoon paprika2 cup crabmeat1 salt and pepper to tasteMelt the butter in a small frying pan, stir the flour in gradually with stirring. Add chicken stock and cream. Cook, stirring constantly until thick. Remove, set over hot water. Add cheese and stir until the cheese is melted. Add the mushrooms, sherry and crabmeat; stir until heated through. Serve over noodles or toast. This recipe can be prepared in a chafing dish.
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Crab Vegetable Dip
2007-08-31 13:02:00
1/2 cup chili sauce1/2 cup mayonnaise1 cup garlic1/2 teaspoon dry mustard1 teaspoon worcestershire sauce1/2 teaspoon tobasco sauce1/2 teaspoon salt1 boiled egg, hard, chopped1 cup crab meat, drainedMix all ingredients together and let sit overnight.
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Crab Tomato Bisque
2007-08-31 13:02:00
2 cup fat-free half-and-half or1 skim milk2 cans condensed tomato bisque1 soup1/2 cup dry white wine8 oz package frozen crabmeat,1 thawed and well drained Heat half-and half and soup just to boiling in 3-quart saucepan over medium heat. Stir in wine and crab-meat. Heat until hot (do not boil) 2 grams fat per serving
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Crab Tarts
2007-08-31 13:01:00
3 large eggs, beaten1 1/2 cup skim milk3/4 cup swiss cheese, grated2 tablespoon cream cheese, softened1 tablespoon onion, minced1/4 cup parsley, chopped1/2 cup carrots, shredded1 lb regular crabmeat1/2 teaspoon nutmeg1/4 teaspoon white pepper1 pinch saltpastry for 2 crust pieRoll out dough thinly and cut into 2" diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells, filling 1/2 inch over top of shells. Bake for 25 minutesat 375 degrees or until a toothpick inserted comes out clean.
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Crab Stuffing
2007-08-31 13:00:00
1 lb crabmeat, fresh or frozen1/3 cup chopped celery1/3 cup melted fat2 cup bread crumbs3 eggs, beaten1/2 cup chopped onion1/3 cup chopped green pepper2 cloves garlic, fine chop1 tablespoon chopped parsley2 teaspoon saltDrain crabmeat. Cook onion, celery, green pepper and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt, pepper, cooked vegs. and crabmeat. Mix well. Fill crab shells with mixture, bake at 350 F. for about 30 minutes. This can be used as a casserole also.
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Crab Stuffed Prawns With Tomato Butter
2007-08-31 12:59:00
1 tablespoon olive oil1/4 cup onions; finely minced1/4 cup celery; finely minced1/4 cup green bell peppers; finely minced2 tablespoon red bell peppers; finely minced1 tablespoon shallots; finely minced4 teaspoon garlic; finely minced, in all4 teaspoon essence in all1 teaspoon salt1 teaspoon pepper1 lb lump crabmeat; picked over for shells an1 egg; slightly beaten1/4 cup parmigiano-reggiano cheese; grated1 tablespoon creole mustard1/4 cup bread crumbs16 prawns; peeled except for tails a3/4 cup plum tomatoes; seeded and chopped1/2 cup shrimp stock1 pinch cayenne pepper1/2 teaspoon fresh black pepper1 stick unsalted butter; cut into 1-inch cubes2 tablespoon parmesan cheese; grated2 tablespoon brunoise red peppersPreheat oven to 400 degrees F. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, peppers, shallots, and 2 teaspoons of the garlic, 2 teaspoons Essence, 1/2 teaspoon salt and the pepper. SAute for 2-3 minutes. Add the crabmeat and toss ge...
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Crab Stuffed Mushrooms
2007-08-31 12:59:00
20 each large mushrooms1 italian dressing8 oz crabmeat, well picked3/4 cup fresh breadcrumbs2 each eggs, beaten1/4 cup mayonnaise1/4 cup onion, minced1 teaspoon lemon juiceMarinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings.
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Crab Stuffed Jalapenos
2007-08-31 12:58:00
1 lb flaked crabmeat1 can jalapeno peppers(1 lb, 11oz)2 tablespoon green pepper; finely chopped2 tablespoon onions; finely chopped1/4 cup cracker meal1 egg; beaten1/4 teaspoon salt1/4 teaspoon black pepper1/8 teaspoon cayenne pepper1 clove garlic; minced1/4 cup milk----BREADING MIXTURE----2 cup cracker meal1 cup milk2 eggs1/4 teaspoon salt1/4 teaspoon pepperCut peppers in half lengthwise. Discard pulp and seeds and rinse carefully.In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside. To prepare Breading Mixture, place cracker meal in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown. Drain on absorbent paper.
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Crab Stuffed Idaho Potatoes
2007-08-31 12:57:00
4 large idaho potatoes1/2 cup non-fat plain yogurt1/3 cup hot picanlc sauce1 lb cooked fresh lump crab meal1/2 cup diced jicama24 snow pea pods, blanched1/4 cup sliced green onions Rinse potatoes and pat dry: prick several times with a fork. Bake at 425! for 55 lo 65 minutes or until soft Combine non-fat plain yogurt and picante sauce in a large saucepan. Cook over medium low heat: 10 minutes.(s, stirring constantly, oruntil thoroughly heated. Do not boil. Add crab and jicama. Cook until thoroughly heated. stirring constantly. Divide crab mixture evenly among blossomed potatos. Stand 3 snow peas upright in one corner of each potato: place 3 snow peas in a fan on plate under potatoes Sprinkle with onions and serve immediately. Yeald 4 servings Per serving 330 calories, 30 grams protein, 49 grams carbohydrate, 2 grams fat (6%), 61milligrams cholesterol , 410 milligrams sodium
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Crab Spring Rolls - Cooking Light
2007-08-31 12:56:00
1/8 teaspoon freshly ground pepper1 vegetable cooking spray2 cup thinly sliced bok choy2/3 cup finely chopped green onions2 tablespoon fresh lime juice2 teaspoon minced fresh cilantro1/2 teaspoon minced pickled ginger1/8 teaspoon salt1/8 teaspoon freshly ground pepper6 oz lump crabmeat; shell pieces removed8 egg roll wrappers1 egg white2 tablespoon olive oil2 cup gourmet salad greens12 pink grapefruit sections2 tablespoon slivered almonds; toasted Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes). Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy...
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Crab Salsa
2007-08-31 12:55:00
1/2 lb crabmeat1/2 cup lime juice1 teaspoon tangerine peel, grated2/3 cup tangerine1/2 cup tomatoes, seeded and chopped2 tablespoon purple onions, chopped1 tablespoon cilantro, chopped1 tablespoon jalapeno, chopped1/8 teaspoon saltCombine ingredients in a bowl, toss gently. Cover and Chill
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Crab Souffle With Green Peppers
2007-08-31 12:55:00
3 tablespoon butter4 tablespoon flour1 1/4 cup milk or chicken stock1 salt & pepper to taste1 cup cleaned crabmeat1 tablespoon sherry6 each egg yolks8 each egg whites1/8 teaspoon cream of tartar1 pinch of salt1/2 green pepper, chopped1/4 cup parmesan cheeseSimmer green pepper 10 min., drain and immediately add cold water to pan. This keeps pepper green and fresh. Melt butter, add flour, add milk or chicken stock gradually. Remove pan from heat and add egg yolks, 1 at a time. Add drainedpeppers, crabmeat and sherry to sauce. Add salt and pepper to taste. Beat egg whites with pinch of sald and cream of tartar until stiff. Fold sauce into egg whites and fill prepared 6-cup souffle dish. Dust surface of unbaked souffle with Parmesan cheese. Place in preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for25 min. Serve with Mornay Sauce. A tossed salad and hot French bread will complete the meal.
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Crab Salad W/2 Dressings
2007-08-31 12:54:00
1 pkg frozen thawed crab1 head lettuce, shredded1 green pepper, sliced1 cucumber, sliced1 lemon wedges1 parsley, chpd, opt----SNAPPY RED DRESSING----3/4 cup chili sauce2 tablespoon lemon juice2 tablespoon sour cream1 tablespoon onion, grated2 teaspoon horseradish, to 3t----CREAMY DRESSING----1/2 cup mayonnaise1/4 cup whipping cream1/4 cup chili sauce1/4 cup green pepper1/4 cup green onion1/4 teaspoon salt Arrange the lettuce on 4 salad plates. Top with crab. Pour choice of dressing over. Top with green pepper, cucumber, lemon and parsley.SNAPPY RED DRESSING: Mix and chill 30 minutes to blend flavors.CREAMY DRESSING: Blend mayonnaise with whipped whipping cream. Mix inchili sauce, green pepper, green onion, and salt. Extra dressing may be refrigerated for several days.
More About: Salad , Dressings , Crab , Sings , Dressing

Crab Salad
2007-08-31 12:53:00
8 oz frozen crab meat1 defrosted5 oz fozen cut asparagus,1 defrosted1/4 cup sliced green onion1/2 cup sliced water chestnuts1 lettuce leaves1 parsleyDressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal.Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce.Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour DressingOver Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce Leaves. Garnish With Parsley.(Makes 2 1/2 Cups, Each Serving 1/2 C.)

Crab Salad Sandwiches
2007-08-31 12:53:00
1/4 cup mayonnaise1 teaspoon seafood seasoning1/4 cup finely chopped celery2 tablespoon minced onion6 oz crabmeat (check for small1 peices of shell)2 large kaiser rolls, split1 horizontally1 cup thinly sliced romaine1 lettuceMix the mayonnaise and seafood seasoning together in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine. Don't mash. Season to taste with pepper. Place bottoms of rolls on plates.Place half of crab salad, and then the lettuce on each of the rolls.Place the bun tops on the salad, and press gently.
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Crab Rice
2007-08-31 12:52:00
1 stephen ceideburg2 green onions, chopped1 piece fresh ginger, 2-3 cm, grated4 tablespoon dry sherry3 tablespoon light soy sauce3 blue crabs400 gm glutinous rice1 tablespoon soy sauce1 tablespoon oil1 teaspoon sugar The Chinese have comfort food, too, and this dish qualifies. You will need a large steamer; if you don't yet have one, they can be bought cheaply in large Chinese or Vietnamese food stores where you can also pick up the glutinous rice. The dish takes considerably longer to cook than the previous recipes but little more of the cook's time. By the time the rice is cooked, it is saturated with crab flavour. Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy sauce. Prepare three green blue swimmers crabs. Chop two of them into several pieces with a large knife or cleaver and crack the hardest pieces of the shell with a hammer. Crack the third crab thoroughly all over but do not chop ...
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Crab Rangoon
2007-08-31 12:50:00
Crab Rangoon #11 pkg frozen won-ton skins8 oz cream cheese, softened1 can or small package frozen crabmeat, o; r fresh!1 sour cream1 white garlic powder to tasteAdd a dollop of sour cream to cheese and cream until mayonnaise consistency. Stir in drained crabmeat, add garlic powder. Place a round teaspoonful on won-ton skin and wrap like an egg roll. Seal edge with beaten egg white. Deep fry until golden, and serve hot!Crab Rangoon #21/2 lb fresh crab,1 drained and chopped8 oz cream cheese,1 room temperature1/2 teaspoon worcestershire sauce1/4 teaspoon garlic salt3 doz wonton wrappers3 cup cooking oilCombine crab, cream cheese, Worcestershire sauce, and garlic salt; mix until well combined. Place 1/4 teaspoon of filling in center of wonton wrapper. Moisten top two ends of triangle and seal together with a fork. Heat oil to 350 degrees; deep-fry Rangoon until golden brown. Dip in sweet and sour sauce and Chinese hot mustard. Uncooked Crab Rangoon may be frozen and deep-fried directly ...
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Crab Pilau (Braised Rice W/ Crab & Coconut Mi
2007-08-31 12:49:00
2 tablespoon butter2 tablespoon vegetable oil1 cup onion; finely chopped1 teaspoon garlic; finely chopped1/2 teaspoon hot chili peppers; finely chopped2 tablespoon curry powder2 cup white rice, long- or medium-grain; uncooked4 cup coconut milk1 teaspoon salt1 black pepper; freshly ground1 lb crab meat, fresh, frozen, or cann; e, d2 tablespoon chives; finely chopped2 tablespoon lime juice; strained In a heavy 3- to 4-quart casserole, melt the butter in the oil over moderate heat. When the foam subsides, add the onions, garlic, and the chilies, and stirring frequently, cook for about 5 minutes, until they are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the curry powder and stir for 2 to 3 minutes, then pour in the rice and continue stirring for a few minutes more, until the grains become somewhat milky and opaque.Stir in the coconut milk, slat, and a few grindings of peper and bring to a boil over hgih heat. Reduce the heat to the...
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Crab Pecan Delight
2007-08-31 12:48:00
1/2 cup celery; chopped2 tablespoon green onion; chopped1 1/2 cup pecans; finely chopped1 . (divided use)1/4 cup + 1 tbsp butter1/2 teaspoon salt1/8 teaspoon pepper1 dash garlic powder1 lb crab meat1 can cream of celery soup (10oz)3/4 cup evaporated milk1/4 cup dry bread crumbsPreheat oven to 350 F. Saute celery, green onion and 1 cup pecans in 1/4 cup butter until vegetables are crisy-tender. Add salt, pepper and garlic. Stir in crab meat and simmer for 10 minutes. Add soup; gradually stir in milk. Pour into baking dish, sprinkle with bread crwnbs and remaining pecans: pat with remaining butter. Bake for 20 to 25 minutes, or until brown.Makes 4 to 6 servings. Per serving: Calories 526; Fat 42 g; Cholesterol 141 mg; Sodium 871mg; Percent calories from fat 70%
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Crab On Crackers
2007-08-31 12:45:00
7 oz crabmeat2 tablespoon cornstarch1/4 teaspoon marjoram1 dash garlic salt1/4 cup celery, finely chopped3 tablespoon onion, finely chopped1/4 cup reduced-calorie mayonnaise36 round crackersDrain the liquid from the crabmeat into a small microwave bowl or measuring cup. Stir in the cornstarch until dissolved. Stir in the marjoram and garlic salt. With the microwave on HIGH, cook for 30 seconds. Stir and return to the microwave for 30 more seconds if the mixture is not clear and thickened. Allow to cool. Flake the crabmeat. Combine the flaked crabmeat, celery, onion and mayonnaise in a bowl. Stir in the crab liquid. Divide the crabmeat mixture evenly between the 36 crackers. Place 12 crackers in a circle around the edge of a paper plate (do the same for two more plates). With the microwave on HIGH, cook for 30 seconds, then rotate the plate one-half turn and continue cooking for 15 seconds more. One Serving: Calories: 59 Carbohydrates: 6
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Crab Newberg
2007-08-31 12:45:00
2 tablespoon butter2 tablespoon flour1/2 teaspoon salt1/4 teaspoon paprika1 dash cayenne pepper1 cup half and half1/2 cup milk1/4 cup sherry2 each egg yolks, beaten1 lb crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points orpatty shells, if desired.
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Crab Muffins
2007-08-31 12:44:00
1/2 lb crabmeat (7 oz. can)1 stick margarine1 jar old english cheese1/2 teaspoon garlic salt2 tablespoon mayonnaise1/2 teaspoon season salt6 english muffinsContributed to the echo by: Theresa Merkling CRAB MUFFINS Mix together all except muffins. Spread on muffins. Cut muffins into quarters. Freeze on cookie sheet. Put in bag and store in freezer until needed. Broil and serve.
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Crab Melt Sandwich
2007-08-31 12:43:00
2 slices rye bread/sandwich2 slices swiss cheese per sandwich8 oz crab meat, flaked6 tablespoon chopped green onion1/4 cup mayonnaise1/8 teaspoon hot pepper sauceButter one side of each piece of bread. This will be the outside of the sandwich. On the unbuttered side place a slice of cheese on each slice of bread. Combine remaining ingredients. Top one slice with crabmeat filling. Close to make a sandwich. On a non-stick pan grill the sandwich butter side to pan. Brown slightly on each side and cook until cheese is melted. Serve hot.
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