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Low Fat Crab Cakes
2 cups. fresh bread crumbs (made from 3-4 slices
fat-free bread)
1/4 cup fat-free mayonnaise
1 large egg white, lightly beaten
2 tbsp. lemon juice
1 green onion, chopped
1/3 cup red or green bell pepper, chopped.
1 tsp. Old Bay seasoning pepper to taste
1/4 to 1/2 tsp. Tabasco sauce
1/2 cup fat-free bread crumbs
Preheat oven to 450 degrees.
In a large bowl, stir together crabmeat, fresh bread crumbs, mayonnaise, egg white, lemon juice, onion, bell pepper,
Old Bay seasoning, pepper, and Tabasco sauce.
Form into 6 1/2" thick patties and roll in dry bread crumbs or corn flake crumbs. Lightly spray a nonstick skillet with cooking spray and heat over medium heat.
Add the crab cakes and cook until the undersides are
golden, about 1 minute.
Carefully, turn the crabcakes
over and transfer to a baking sheet. Bake 10-12 minutes,
or until heated through. Makes 6 servings. |
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CRAB IMPERIAL CLYDESDALE 3 tbsp. minced green pepper
3 tbsp. minced onion
3 tbsp. minced pimento
3 tbsp. butter
3 tbsp. flour
1 c. milk
2 lg. eggs, separated
2 tbsp. lemon juice
Several tbsp. mayonnaise
1 lb. lump crab meat Saute pepper, onion, and pimentos in butter for 5 minutes over medium heat. Add flour and stir for 1 minute. Add milk and stir constantly until hot and thickened. Lower heat and stir in 2 egg yolks, lemon juice, mayonnaise, and crab meat. Put mixture in ramekins, or crab shells, and bake for 15 minutes at 350 degrees.
While crab is baking, beat two egg whites until fluffy, add one tablespoon mayonnaise. Spoon egg white/mayonnaise mixture over crab and bake until browned.
Makes 4 small, but rich, main dishes.
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Chinese King Crab with Mushrooms & Snow Peas
Ingredients:
100g Snow peas
1/2 teaspoon White pepper
3 tablespoons Peanut oil
1 tablespoon Cornflour, dissolved in 1/2 cup Cold water
1 Clove garlic, crushed
500g pound King crab meat
300g Mushrooms, thinly sliced
1/2 teaspoon Ginger, ground
1 cup chicken stock
2 Shallots, finely chopped
Method
Steam snow pea for 5 minutes. Place in bottom of serving dish and keep warm. In a large frypan, heat oil until very hot but not smoking. Add garlic an sauté until golden. Remove. Add crab meat and toss, cooking for 1 minute. Stir in mushrooms and cook for 1 minute more. Add Stock and pepper and bring to a boil. Add cornstarch mixture and cook, stirring until sauce thickens. Pour over snow pea pods, sprinkle with ginger, and toss to mix. Sprinkle with shallots and serve hot with cooked rice.
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Crab (or Surimi) Bruschetta
Ingredients:
1 French bread baguette
220 gram flaked crabmeat or surimi seafood
1 cup tomato, seeded & chopped
1/4 cup yellow capsicum, chopped
3 tablespoons fresh chives, chopped
1 tablespoon fresh basil, chopped
2 tablespoons mayonnaise
1 teaspoon tomato paste
Olive Oil
Method
Cut baguette into 1/2-inch slices. Arrange slices in a single layer on a baking sheet; bake in a medium oven for 4 minutes. Turn slices over, brush lightly with olive oil and bake 4 minutes. Cool completely. (May be done ahead.) |
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CRAB CAKES 1 lb. crab meat
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.
Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.
In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).
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Johnny's CRABCAKES
1 lb. lump or backfin crabmeat
4 slices bread, crumbled
1 tsp. salt
1 tsp. pepper
2 tsp. dry mustard
1 egg, beaten
3 serving spoons mayonnaise
1/2 tbsp. Worcestershire sauce
Mix together all the ingredients and then add crabmeat.
Form into patties and fry or broil.
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James' CRABCAKES
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 tsp. melted butter
1/2 c. crushed club crackers
2 tbsp. mayonnaise
1 egg, slightly beaten
2 tbsp. heavy cream
2 tsp. Worcestershire sauce
1 tsp. fresh lemon juice
1 tsp. salt
1/4 tsp. white pepper
Dash hot pepper sauce
1 lb. crabmeat
Dry bread crumbs
Vegetable oil
Cook onion and parsley in butter until tender in small skillet. Combine cracker crumbs, mayonnaise, egg, cream, Worcestershire, lemon juice, salt, pepper and hot pepper sauce in large bowl. Stir in onion mixture and gently stir in crabmeat. Shape into 6 patties. Coat with bread crumbs. Cook patties in hot oil until lightly brown, about 3 minutes on each side. Makes 6 patties.
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Crabmeat Supreme
Ingredients:
1 cup Chopped onion
1 cup Chopped green capsicum
1 cup Chopped celery
500g Butter
1 kg crabmeat
1/2 cup Chopped parsley
4 teaspoons Salt,
1 teaspoon Tabasco sauce
2 Lemons, juice of
60g canned pimento, drained and Chopped
1 500g can small mushrooms drained
1 cup Sherry
1 Cup plain flour
1 teaspoon Pepper
4 cup Milk
1 cup savory biscuit crumbs
Method
Cook onion, pepper and celery in half of the butter; do not brown. Remove from the heat and combine with crab, parsley, 2 teaspoons salt, Tabasco, lemon juice, pimentos, mushrooms, and sherry. Combine flour, remaining salt, and pepper in double boiler. Slowly stir in milk and cook until mixture is smooth, stirring. Remove from heat and stir in butter until melted. Combine with crab mixture. Pour into casserole and sprinkle with crumbs. Bake in a preheated 325F. oven for 20 minutes.
Party Size (Serves 16) |
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Lyn's Crabmeat Quiche
Ingredients:
1 lb. blackfin crabmeat
2-3 large eggs
1 teaspoon water
1/4 cup whipping cream
1/4 cup milk
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup onion (chopped)
1 teaspoon garlic (minced)
1/2 cup red bell pepper
1 cup grated cheese (combine white and and sharp)* (reserve leftover cheese)
1/4 teaspoon ground red pepper (optional)
2 frozen 9" pie shells or make your own
*Use reserve grated cheese for top of quiche Instructions: Preheat oven to 350.
Prick pie shells all over with a fork; bake for 10 mins. Remove from oven and set aside. Let cool.
Turn oven down to 325.
Mix chopped ingredients and place in each pie shell.
Whisk eggs until fluffy; combine milk, cream and seasoning together; add to egg mixture, a little at a time. Whisking after each addition.
Pour over ingredients in shells and bake for 40-45 minutes or until a toothpick comes out the center clean.
Remove from oven and let stand 15 minutes before serving. |
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