Feeling Crabby??

Crab Cake Benedict

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Crab Cakes

  • 8 oz. crabmeat, shredded
  • 1/2 cup breadcrumbs
  • 1 T mayonnaise
  • 1/2 tsp lemon juice
  • 1 T parsley
  • 1 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1 egg, beaten

Hollandaise Sauce

  • 1 ½ T coconut oil, heated to about 95 degrees F
  • 1 egg yolk
  • ½ T lemon juice
  • ¼ tsp salt
  • Pinch of paprika

Eggs Benedict

  • 1 English Muffin
  • 2 eggs
  1. To make crab cakes, mix together all ingredients in a bowl.
  2. Shape into 4 patties and place in a heated skillet with oil. Cook for 3-5 minutes
  3. To make hollandaise sauce, fill a blender/food processor with boiling water and cover with the lid. Let it sit for 10 minutes.
  4. Thoroughly dry the blender, then blend the egg yolks and lemon juice. Slowly pour in the hot coconut oil, season with salt and paprika, then pulse a few times to combine.
  5. To poach eggs, fill a skillet with about ¼ cup water and bring to a simmer. Slowly pour eggs into a ramekin, then into the water. Allow to cook about 2-3 minutes, flipping over if desired.
  6. To assemble, slice a English muffin in half. Place a crab cake and egg on each half. Drizzle with hollandaise sauce.

 

Crab Stuffed Mushrooms

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  • 2 large mushrooms
  • 1 T butter
  • 1 tsp minced garlic
  • 8 ounces crab meat
  • 2 oz. cream cheese, softened
  • 1 tsp chives
  • 1 tsp parsley
  • 1/2 tsp ground pepper
  • 1/8-1/4 teaspoon hot sauce (a few dashes to taste)
  • 1/2 cup bread crumbs
  1. Preheat oven to 350 degrees and grease a baking sheet.Wipe mushrooms with a dry paper towel to clean. Remove stems from mushrooms, chopping finely. Sauté with garlic in butter in a small pan until mushroom stems are tender.
  2. Combine remaining ingredients in a medium bowl. Add in cooked stems.
  3. Fill each mushroom with filling, enough to create a dome of filling.
  4. Bake for 20 minutes until tops are golden.

 

Crab & Avocado Salad

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  • 1 medium avocado
  • 4 oz lump crab meat
  • 1 T chopped red onion
  • 1 1/2 T fresh lime juice
  • 1/2 tsp cilantro
  • 2 small tomato, diced
  • 1/4 tsp salt and fresh black pepper
  1. In a medium bowl, combine together onion, lime juice, cilantro, tomato, olive oil, salt, and pepper.
  2. Add crab meat and gently toss to coat.
  3. Cut the avocado in half, remove pit and spoon the avocado out. Mix in with crab mixture.
  4. Fill the avocado halves equally with crab salad and enjoy!

 

Crab-Stuffed Tilapia

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  • 1/2 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 T olive oil
  • 8 oz. lump crabmeat, drained
  • 1/3 cup dry bread crumbs
  • 1/3 cup mayonnaise
  • 1 egg, beaten
  • 1 T lemon juice
  • 1/4 teaspoon seafood seasoning
  • 4 tilapia fillets (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 tsp pepper
  • 1/4 teaspoon paprika
  1. Preheat oven to 400° and grease a square 8″ casserole dish.
  2. In a skillet, sauté onion and celery with olive oil until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, lemon juice, and seafood seasoning.
  3. Season tilapia fillets with salt, pepper, and paprika.
  4. Spread 1/4 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks.
  5. Place seam side down in a greased 9-in. square baking pan.
  6. Bake for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks and serve.
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