crab

Course: 

Baked Stuffed Fish

  • 2 onions, chopped
  • 4 stalks of celery, chopped
  • 1 bell pepper, chopped
  • ½ cup butter
  • 2 10-ounce cans of tomatoes with chilies
  • 1 8-ounce can of tomato sauce
  • salt, pepper, cayenne, to taste
  • ¼ cup chopped parsley
  • ¼ cup chopped green onion tops
  • 1 5-pound whole fish, cleaned and head removed
  • Shrimp and Crab Stuffing (recipe follows)



Shrimp and Crab Stuffing

  • 1 onion, chopped
  • ½ bell pepper, chopped
  • ¼ cup of oil
  • ½ pound of peeled and deveined shrimp
  • ½ pound of crab meat
  • salt, black pepper, and cayenne pepper to taste
  • ¼ cup of water

Baked Stuffed Fish

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Course: 

Per serving:

  • 12 gnocchi per serving (recipe follows)
  • ¼ cup citrus cream (recipe follows)
  • 2 ounces jumbo lump crab
  • fresh mint chiffonade for garnish

Gnocchi

  • 3 Yukon gold potatoes,  boiled and peeled
  • 1 fresh egg
  • 1 cup all purpose flour
  • 1 tablespoon kosher salt

Citrus Cream        

  • 1 quart heavy cream
  • ½ cup lemon juice
  • ½ cup lime juice
  • ½ cup orange juice

 

Crab Gnocchi

Crab Gnocchi

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  • 2 loaves sliced white bread
  • 1 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • ½ green bell pepper, finely diced (about ¼ cup)
  • ½ red bell pepper, finely diced (about ¼ cup)
  • ½ small onion, finely dices (about ½ cup)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Colman's dry mustard
  • 1 teaspoon hot sauce
  • 8 ounces crabmeat, any mix of lump, claw, and backfin
  • Canola or corn oil for frying
  • Lemon wedges for serving

Devil Crab

Devil Crab

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Course: 
  • 6 bacon slices
  • 2 celery ribs, diced
  • 1 medium-size green bell pepper, diced
  • 1 medium onion, diced
  • 1 jalapeño pepper,seeded and diced
  • 1 (32-oz.) container chicken broth
  • 3 tablespoons all-purpose flour
  • 3 cups fresh corn kernels (6 ears)
  • 1 pound fresh lump crabmeat, drained and picked*
  • 1 cup whipping cream
  • ¼ cup chopped fresh cilantro ½ tsp. salt
  • ¼ teaspoon pepper
  • Oyster crackers
  • Garnish: chopped fresh cilantro

*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.

Shrimp and Corn Chowder 

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Course: 
  • 2 tablespoons unsalted butter
  • ¼ cup diced yellow onion
  • ½ red bell pepper, seeded and diced 
  • 2 jalapeños, seeded and diced 
  • 2 cloves garlic, minced 
  • 1 cup lager, such as Lone Star or Corona 
  • 1 cup water 
  • 8 ounces cream cheese, at room temperature 
  • 1 pound white American cheese, shredded 
  • 1 pound lump crabmeat 
  • 2 tablespoons chopped fresh cilantro 
  • 1 tablespoon fresh lime juice, plus 1 teaspoon grated lime zest 
  • ½ teaspoon kosher salt ¼ teaspoon cayenne 
  • guacamole, for topping 
  • tortilla chips, for serving 

Gulf Coast Crab Queso

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Course: 
  • 1/4 cup flour
  • 1/4 cup cooking oil
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 2 pounds Louisiana crab meat
  • 6 slices of sandwich bread, crusts removed
  • 1/4 cup sliced green onion tops
  • 1 tablespoon minced parsley
  • salt, pepper, and cayenne to taste
  • bread crumbs, for topping

Baked Stuffed Crab

Baked Stuffed Crab

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Course: 
  • ½ cup of chopped onions
  • ½ cup of chopped celery
  • ¼ cup of butter 
  • 2 eggplants, peeled, diced or sliced, boiled, and drained
  • 1 cup of bread crumbs
  • 1 pound of boiled shrimp, peeled and chopped
  • ½ pound of crab meat
  • 2 eggs, beaten 
  • ¼ cup of chopped green onion tops
  • ¼ cup of chopped parsley
  • salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

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Course: 
  • ½ cup chopped celery
  • ½ cup chopped green onions with tops
  • 1 clove garlic, minced
  • ¾ cup butter, in all
  • 1½ cups moistened unseasoned croutons
  • ½ pound crabmeat
  • 2 tablespoons chopped parsley
  • ½ pound shrimp, boiled and chopped
  • 1 egg, slightly beaten
  • salt, pepper, and cayenne pepper to taste
  • 4 medium sized flounder, washed, scaled, with heads removed

Baked Stuffed Flounder

Baked Stuffed Flounder

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