-Cajun Stuffed Devilled Crab
-make a good crab stuffing and use to stuff steaks, whole trout, etc.
-Add to pasta dishes at the last minute, especially a good alfredo, or into Creole Sauce, served of fettucini
Crab Imperial
Yields: 4 servings
From: Wal-Mart recipe cards
¼ c celery, chopped
¼ c green bell pepper, chopped
1 T butter or margarine
1# fresh lump Dungeness crabmeat
¼ c mayo
1 t seafood seasoning
¼ t pepper
3 T grated Parmesan cheese
1 T plain breadcrumbs
¼ t paprika
Preheat the oven to 350°F. Sauté the celery and green bell pepper in butter in large skillet over medium-high heat 4 minutes or until tender.
Stir together celery mixture, crabmeat, mayo, seafood seasoning and pepper. Spoon into 4 individual baking dishes. Combine the Parmesan, breadcrumbs, and paprika; sprinkle over crabmeat mixture. Bake 15 - 20 minutes or until thoroughly heated. Serve immediately.
Crab Stuffed Flounder
Makes: 6 servings
1 ½# flounder fillets
1 c crabmeat, drained, flaked and cartilage removed
1 T finely chopped green bell pepper
¼ t ground dry mustard
¼ t Worcestershire sauce
¼ t salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
6 T mayonnaise, in all
¼ c butter, melted
1 egg yolk
½ t paprika
1 T dried parsley
Preheat oven to 400°F (200°C). Rinse the fillets and pat dry with paper towels. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 T of the mayonnaise. Stir this into the crab meat mixture. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter. Bake the fillets at 400°F (200°C) for 15 minutes. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in the remaining mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley. Increase oven temperature to 450°F and bake until golden and bubbly, about 6 minutes.
Shrimp and Crab Enchiladas
Makes: 8 servings
twelve 12” flour tortillas
1# medium shrimp, peeled and deveined
one 6 oz can crab meat, drained
8 oz Monterey Jack cheese, shredded
one 20 oz can green enchilada sauce
one 16 oz container sour cream
1 bunch green onions, chopped
Preheat oven to 350°F (175°C). Lay tortillas on a flat surface. In the middle of each tortilla place cheese, crab, and shrimp (ration the ingredients so that each tortilla will contain an equal amount of cheese, crab, and shrimp. Make sure to set aside some cheese to sprinkle on top of the tortillas). Roll the tortillas so that the seafood cheese mixture is held securely inside of the tortilla. Place rolled tortillas (enchiladas) side by side in a 9 x 13” baking pan. Pour green enchilada sauce over all of the enchiladas, the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas. Cover and bake at 350°F (175°C) for 30 minutes. Uncover the enchiladas and cook an additional 15 minutes. Serve hot garnished with sour cream and green onions.
I have many more....