Smoked Salmon Recipes

Caviar Recipes

Crab Recipes
• Thai Crab Coconut Soup
• Mini Crab Custards
• Brunch Crab Stratta
• Crab Soufflé Creole
• Crab Flounder
• Baked Seafood Salad
• Pasta with Lemon Zest and Crab
• Crab stuffed mushrooms
• Crabmeat and avocado
• Grilled Alaskan Crab and Shrimp Sandwich
• Spinach and Crab Stuffed Crepes
• Crab Stuffed Mushrooms

Shrimp Recipes

Halibut Recipes

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Thai Crab Coconut Soup Yield: 4 portions

Ingredients: 1 ounce onion, peeled and minced 1 ounce ginger, peeled and minced 1 ounce garlic, peeled and minced 2 ounces lemon grass, crushed and minced 1 large Tablespoon red curry paste 1 red onion, peeled and thinly sliced 1 large russet potato, peeled and large diced ½ gallon chicken broth, low sodium 12 ounces coconut milk, lite variety 1 pound fresh crab claws 1 ounce cilantro, chopped Directions: 1. In a large soup pot add minced onions, ginger, garlic, lemon grass and curry paste. 2. Heat these spices over medium heat until lightly golden in color. 3. Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half. 4. Add the crab and cilantro. Serve and enjoy. Nutritional Value Per Portion: Calories 323 Protein 23.6 g. Carbohydrates 19.4 g. Fat 16.3 g Compliments of Clelia

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Brunch Crab Stratta

8 slices bread cubed 3/4 lb. Swiss cheese, grated 12oz shelled crab 8 eggs 3/4 tsp. dry mustard 2 1/4 c. milk 8oz mushrooms sauted 1 can mushroom soup Cube bread. Spread over greased 9x13 pan. Layer cheese then crab. Beat eggs slightly. Blend milk and mustard and pour over layers. Refrigerate overnight covered. In the morning, mix mushrooms with the soup and spread over top. Bake for 1 1/2 hours at 300 - 350 degrees. Compliments of Theresa Moltich

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Crab Flounder

Ingredients: 1 cup onion, chopped 8 oz shrimp, shelled and deveined 5 oz mushrooms, sliced 2 T butter 8 oz. Crabmeat, shelled and flaked 8 flounder fillets 1/2 tsp salt 1/4 tsp pepper 1/4 tsp paprika 2 cans cream of mushroom soup (undiluted) 1/3 cup chicken broth 2 T water 2/3 cup shredded cheddar cheese 2 T fresh parsley, minced Cooked brown rice (optional) Directions: In a saucepan, saute onion for 5 min in butter, add shrimp and mushrooms and sauté 3 more min until onion is tender. Add crabmeat and heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 13x9-inch baking dish. Combine soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to oven, uncovered, for 5 minutes or until fish flakes easily with a fork. Serve over rice if desired. Makes 8 servings.

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Baked Seafood Salad serves 6 to 8

Ingredients: 1 cup celery, chopped 1 cup onion, chopped 1 green pepper, chopped 1/4 cup butter 3 T flour 1 1/2 cups milk 1 tsp salt 1/2 tsp Worcestershire sauce dash cayenne pepper 1 cup mayonnaise 1/2 cup cooked shrimp 3/4 cup cooked crabmeat 3 cups cooked rice 1 cup buttered bread crumbs Directions: Sauté veggies in the 1/4 cup butter over low heat until tender. In a separate pan, melt the 3 Tablespoons butter; add flour. Stir in milk and cook until thickened. Add seasonings and cooked veggies. Stir in mayonnaise, shrimp and crab. Next, butter a 2 quart baking dish and line it with cooked rice. Cover rice with seafood mixture. Top with buttered bread crumbs. Bake at 350 for 30 minutes. Compliments of Valerie F. Mitchell If you’re looking for a cooking tip or any recipe, send me a line via e-mail at GourmetVal@aol.com

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Pasta with Lemon Zest and Crab

Ingredients: 2-3 T Olive oil Red Pepper Flakes (to taste) Zest of a Lemon 4 oz Crabmeat 8 oz Cooked Pasta Lemon Juice Parsley Directions: Heat olive oil in a pan and add red pepper flakes, zest of lemon, and crabmeat. Heat through. Add to drained cooked pasta (macaroni type is nice too if you like eating it with a spoon). Pour some lemon juice, and garnish with parsley. You can also drizzle some olive oil on as well. It is delicious! Compliments of Promano106@aol.com

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Crab stuffed mushrooms

Ingredients: 16 large mushroom caps 1/3 cup melted butter (75 ml) 1-1/2 cups flaked crabmeat 375 ml 2 eggs, beaten 3 tbsp mayonnaise 50 ml 1/2 cup minced green onion 125 ml 2 T fresh lemon juice 125 ml 1/2 cup breadcrumbs 1/4 cup parmesan cheese (optional) 50 ml Directions: Preheat oven to 375 F (190 C). Dip cleaned mushroom caps into melted butter and place cap-side down in a large, greased baking dish. In a large bowl, combine crabmeat, eggs, mayonnaise, onions, lemon juice and half the breadcrumbs. Mix well, spoon into mushroom caps, sprinkle with breadcrumbs mixed with parmesan cheese and bake for 15 minutes. Serves 4. Compliments of Clelia

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Crabmeat and avocado

Ingredients: 5 oz/142 g shelled crabmeat 4 green onions 1 T lemon juice (15 ml) 1 T mayonnaise (15 ml) 1 ripe avocado Directions: Shell crabmeat. Chop onions and add to crabmeat along with lemon juice and mayonnaise. Mix gently, just to combine. Split avocado, discard pit and fill hollows to overflowing with crabmeat. This is super easy.

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Crab Cakes Very versatile, they are great as appetizers, for breakfast, crumbled over a salad, or as a main course.

Ingredients: 1 lb fresh crabmeat 1 egg 1 tsp lemon juice 2 T mayonnaise 2 tsp Dijon mustard ½ cup red onion diced ½ bell pepper diced 1 cup breadcrumbs 1 tsp Tabasco 1 tsp Worcestershire sauce 1 tsp Old Bay seasoning ½ cup fresh chopped cilantro 2 cloves chopped garlic Directions: Combine all ingredients in a bowl and mix well. Shape crab cakes and refrigerate to set shape and to let flavors mix. Fry cakes in olive oil or broil in oven until golden brown. These are great with salsa or your own favorite condiment. (Horseradish, tartar sauce, mustard sauce or curried mayo)

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Grilled Alaskan Crab and Shrimp Sandwich Serves 2

Ingredients: Vinaigrette (extra virgin olive oil, minced garlic clove, balsamic vinegar, s & p,) 4 slices tomato 4 slices bread 4 slices cheese 4 oz crabmeat 4 oz shrimp 2 basil leaves Olive oil Directions: Dip the tomatoes in vinaigrette. Place a slice of bread down. Top with cheese, tomato, basil, crab, shrimp, tomato, cheese and bread. Heat a pan , coat with olive oil, and grill the sandwich until the cheese is melted and bread is toasted.

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Spinach and Crab Stuffed Crepes

Ingredients: 8 Premade Crepes 2 cups chopped Spinach 16 Mushrooms 2 cloves chopped Garlic Salt and pepper 1 lb Crabmeat 10 oz Cream cheese Directions: Saute mushrooms and onion for 10 minutes. Add spinach, garlic, salt, and pepper and heat for 2more minutes. Add cream cheese and remove from heat mixing well. Mix in crabmeat and spoon mixture on crepes. Roll crepes and place in a warm baking dish. Keep warm in oven until served. Great with champagne.

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Crab Stuffed Mushrooms

Ingredients: 12 oz crabmeat ½ cup bread crumbs 2 cloves garlic, minced small onion, minced small bell pepper, minced ½ tsp dry mustard 2 dashes Tabasco ½ tsp lemon juice ½ tsp Worchstershire sauce 4 T mayonnaise fresh chopped parsley 16 large mushroom caps ¼ cup grated parmesan olive oil or butter Directions: Mix all ingredients in a bowl except last three ingredients. Blend well. Stuff mushroom caps with the crab mixture, topping with parmesan cheese and drizzling with oil or butter. Bake for 15 minutes or until golden.

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