Crab Cakes
Crab and Lobster Lasagna
Crabmeat au Gratin
Meat pie
Mock Lobster
Salmon
Cheese Spread
Salmon Loaf
Sea Slaw
- Chesapeake Crab Strata
4 T. butter or margarine
4 C. unseasoned croutons
2 C. shredded cheddar cheese
2 C. milk
8 eggs beaten
1/2 t. dry mustard
1/2 t. Old Bay Seasoning
salt and pepper to taste
1 lb. crabmeat, picked over to remove any shells
Preheat oven to 325*. Place butter in 11"x7"x1-1/2" baking dish. Heat in oven until melted, tilting to coat dish. Remove dish from oven, spread croutons over melted butter. Top with cheese; set aside. Combine milk, eggs, dry mustard, seafood seasoning, salt and black pepper; mix well. Pour egg mixture over cheese in dish and sprinkle crabmeat on top. Bake for 50 minutes or until mixture is set. Remove from oven and let stand for about 10 minutes. Garnish with pepper rings. Makes 6-8 servings.
Crab Cakes ... In Maryland, I think there is a law somewhere that says you have to know how to make Crab Cakes!!! LOL
2 T. chopped onion
2 T. margarine, melted
1 lb. crab meat
1 egg, beaten
1/2 t. dry mustard
1/2 - 1 t. Old Bay
1/2 C. bread crumbs
Cook onion in margarine until tender. Combine all ingredients. Shape into 6 cakes. Heat 1/8" oil in a heavy fry pan (preferably cast iron), add cakes and fry until golden brown. Turn carefully and brown the other side. Drain well on several thickness' of paper towel.
Crab and Lobster Lasagna ... Recipe Courtesy of Emeril Lagasse
6 T. butter
6 T. flour
4 C. milk
Salt
Freshly ground white pepper
Pinch of nutmeg
1/2 lb. fresh spinach, cleaned, stemmed and chopped
8 oz. grated Parmigiano-Reggiano cheese
2 C. ricotta cheese
1 egg
2 t. chopped garlic
8 oz. grated Mozzarella cheese
3/4 lb. lump crabmeat, picked over for cartilage
1 1/2 lb. lobster, cooked, meat removed and diced
1/2 lb. fresh pasta sheets
Preheat the oven to 350*. In a medium saucepan, over medium heat, melt the butter. Stir in
the flour and cook for 2 minutes. Whisk in the milk, ˝ cup at a time. Season with salt, pepper and
nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach
and 1/2 cup of the Parmesan cheese. Makes 5 cups. Set aside. In a mixing bowl, combine the ricotta
cheese, egg, garlic and Mozzarella cheese. Season with salt and pepper. Mix well. Set aside. Grease
a 8"x8"square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan cheese over the crabmeat. Cover the cheese with the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from the oven and cool for 10 minutes before serving.
Crabmeat au Gratin ... Serves a hungry family of 4.
1 stalk celery, chopped
1 onion, chopped
1/4 lb. margarine
1/2 C. flour
1 13 oz. can evaporated milk
2 egg yolks, lightly beaten
1 t. salt
1/2 t. cayenne pepper
1 lb. crabmeat
1/2 C. grated cheese
Sauté onion and celery in margarine until tender. Add flour, slowly add evaporated milk. Cook until thickened. Add salt, pepper, and egg yolks. Stir well. Add crabmeat, stir. Pour into casserole dish, top with cheese and bake at 325* for 25 minutes.
Note: One pound of shrimp may also be added if desired. Sauté pealed shrimp with onions and celery until shrimp is nearly done. (Baking later will complete cooking of the shrimp.) All other directions remain unchanged.
Meat Pie ... Here is the perfect use to have not leftover, leftovers!!!
1-1/2 C. leftover meat, great with shrimp, crab meat, imitation crab
1/4 C. water, hot
1 bouillon cube, fish flavor
3 T. flour
1 C. milk
1 T. grated onion
1/3 C. chopped pepper
salt and pepper to taste
Add bouillon cube and water until dissolved; add flour. Gradually add milk, stirring constantly until thickened. Stir in the salt, onion and green pepper. Mix cut-up meat into the gravy and pour into pastry lined baking dish. Top with crust and bake in hot oven (425*) for 25 minutes.
Mock Lobster ... You can have the taste of lobster without breaking the bank!!
1 lb. frozen haddock or rock fish
1/4 C. vinegar
1/4 C. sugar
2 t. salt
2 heaping T. Old Bay
2 qt.. water
Bring ingredients to a boil and drop frozen fish in mixture. Boil 20 minutes (no more - no less). Melt butter to dip fish into. Serves 2 -3.
Salmon Cheese Spread ... use as a sandwhich or crackers
1-3 oz. pkg. cream cheese, softened
1-7 1/2 oz. can slamon, drained, bones and skin removed
1/3 C. shredded cheddar cheese
1/4 C. sweet pickle relish
Combine ingredients!
Salmon Loaf ... A low fat delicacy.
1 can pink salmon
2 T. lemon juice
1/2 C. cracker crumbs
2 egg yolks
2 egg whites
1/2 C. hot skim milk
1 t. salt
1/2 t. pepper
1/4 t. paprika
Remove bones from salmon and mix all ingredients, except whites, together. Fold in egg whites, beaten stiff. Put into greased loaf pan. Bake at 350* for 1 hour. Serves 6-8.
Sea Slaw ... Easy and gooooood!!
8 C. shredded green cabbage (about 1/2 large head)
1/2 lb. cooked medium shrimp, peeled
3/4 C. bottled ranch style dressing
1 T. fresh lemon juice
1 t. dried dill weed
Combine all ingredients in large bowl. Toss well and serve.
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