Crab Salad

 1 lb flake style imitation crab meat

1 lb cooked shrimp

6 hard boiled eggs

3-4 green onions

2 Tbsp chopped dill

3/4 cup petite peas, frozen

1/2 cup petite white corn frozen

1/2 cup sour cream

3/4 cup mayonnaise

salt and pepper, to taste

1.  Chop the crab and the shrimp.

2.  Chop the hard boiled eggs, 3 green onions, and 2 Tbsp for fresh dill. 

3.  In a large bowl add the crab, shrimp, eggs, green onions, dill, corn, and peas.

4.  In a separate smaller bowl, combine the dressing, 1/2 cup sour cream and 3/4 cup mayonnaise using a whisk. 

5.  Add the dressing to the bowl of vegetables and seafood and season with salt and pepper to taste.  Stir just to combine and serve chilled.

Recipe:  simply home cooked

Crab and Shrimp Salad

 1 lb imitation crab meat, chopped

1 lb cooked shrimp, peeled, deveined and tails removed, chopped

6 hard boiled eggs, chopped

3/4 cup peas

3/4 cup corn

3-4 green onions, chopped small

2 Tbsp dill, diced

 

Dressing:

1/2 cup sour cream

3/4 cup mayo

1/4 tsp salt

1/4 tsp pepper

Mix with a whisk and set aside

In a large bowl add shrimp, crab meat, eggs, peas, corn, green onions and dill.  Pour over the dressing and stir all together.  Serve chilled.

Recipe:  simply home cooked

Creamy Crab Soup

 2 pkg (1 lb) imitation crab meat (one chopped small and the other chopped in larger chunks)

1 can cream of mushroom soup 

1 can cream of celery soup

1 can cream of chicken soup

half and half ( 3 soup cans full) 

1 stick butter

2 cans of crabmeat (Bumblebee Brand)

white wine vinegar

4-5 green onions, finely diced

Prepare crab meat for the soup pot by finely chopping and keeping 1 pkg larger.

In a soup pot melt the butter and saute the green onions. Add in all three soup cans. Add in half and half.  Add in both crab meats.  Season with salt, pepper and Old Bay seasonings. Mix well.  Add a splash of vinegar.  Mix and simmer.  Serve.

Crab Salad

 1 lb finely, minced imitation crab meat

red onion or green onion, finely diced

1 tsp lemon juice

Old Bay seasoning, to taste

3 Tbsp mayo

salt and pepper

bell pepper, finely diced (optional)

celery, finely diced (optional)

Combine in a large bowl and Chill.  Serve.

Sushi Bake

 California and Shrimp Sushi

Rice, cooked (equal parts water to rice)

avocado, cut into large slices

Roasted Seaweed, cut into strips for serving

 

To season rice:

1/4 cup rice vinegar, heated up

2 Tbsp sugar

1 tsp salt

Combine rice vinegar, sugar and salt.  Mix into the rice to flavor it. Pour rice out into a 9x13 baking pan.  Spread evenly in pan in an even layer.  Sprinkle with bagel spice over all of the rice.  

 

On half of the rice:

1/2 lb shrimp, deshelled, washed and cut up into smaller pieces

1/4 cu mayo

1 shake of hot sauce

pinch of salt

Put shrimp on 1/2 of the rice.  Put in a 425 degree oven for 5-10 minutes.  Take out of oven and prepare the other side.

On the other half of the rice:

1 1/2 cups Imitation crab meat, cut up and shred smaller with hands

1/3 cup mayo

pinch of salt

2 green onions, chopped (save some for the garnish)

1 Tbsp melted butter

1 cup Panko 

Mix together ingredients.  Set on broil and put crab meat on the other side of shrimp and broil for 5 minutes. Remove from oven  Zigzag the mayo onto the crab, add a sliced avocado and top all the shrimp and crab with the remaining green onions. 

Use a roasted seaweed cut into strips to wrap the sushi to eat.  (like a taco)

Recipe:  Flolum

Crab-Stuffed Mushrooms

 3.5 oz lump crab meat

2 oz part-skim mozzarella

1 clove garlic, minced

1 Tbsp green onions, finely diced

1 Tbsp red bell pepper, finely diced

1 Tbsp grated Parmesan cheese

1/4 tsp ground black pepper

1/4 tsp diried dill weed

1 1/4 cups mushroom caps

Preheat the oven to 375 degrees.  Remove stems from mushrooms and wash and dry the caps.  Place stem-side up in a rectangular glass dish that has been sprayed with Pam.

In a small bowl, combine crab meat, mozzrella, garlic, green onions, bell pepper, black pepper and dill weed in a small bowl.  Stir gently to combine, trying to avoid breaking up the lumps of crab as much as possible.  

Fill the mushroom caps with the mixture, pressing it firmly into the caps, and mounding it on top.  Sprinkle Parmesan cheese over the stuffed mushrooms.  Bake for 20-25 minutes in the preheated oven until the tops are lightly browned and the cheese has melted.

Seafood Salad

 1 Tbsp butter

1/2 lb shrimp

1/2 lb bay scallops

1/2 cup mayo

elbow macaroni pasta noodles

salt/pepper

garlic powder

onion powder

clawed crab meat, canned

1 red bell pepper, finely diced

1-2 ribs celery, finely diced

1/2 onion, finely diced

lemon, juice and zest

Old Bay seasoning

hot sauce, optional

green onion, garnish

1.  Cook pasta and let it cool in fridge.

2.  In a skillet on medium heat add butter, shrimp, scallops and seasonings.  Add Old Bay and lemon juice.  Cook for 4-5 minutes.  Remove seafood and set aside.

3.  In a large bowl add mayo, lemon zest, hot sauce, sugar and Old Bay seasoning. Whisk together.

4.  Add 1/2 lb clawed crab meat.  Fold into mayo mixture.  Add pasta, Mix well.

5.  Add cut vegetables, celery, bell pepper and onions.  Add cooked shrimp and scallop mixture. Mix all together.  Top with green onion, diced and a sprinkle of Old Bay seasoning. Serve.

Shrimp and Crab Seafood Dip

 1/2 cup onion, chopped small

1/2 cup celery, chopped small

1/2 cup green bell pepper, chopped small

1/2-1 cup mayo

1/2- 1 cup Parmesan cheese

1 tsp white pepper

1/4-1/3 cup shrimp, diced small

1/2-1 cup crab, small pieces

1/2 can cream of shrimp soup or cream of mushroom soup

In a skillet saute onions, celery and bell pepper in butter. Set aside.  In a large bowl combine all  ingredients adding the crab in last.  Fold in the crab gently so it doesn't break apart. Spray an oven safe dish and spread the dip.  Top with a little bit more cheese (Parmesan or cheddar)

Bale in a 325 degree oven for 25-30 minutes. 

Recipe:  Paula Dean and her brother Bubba (Chimes from heaven)

Hot Crab Pinwheels

 1 pkg (8 oz) cream cheese

1 can (6 oz) crabmeat, draied, flaked and cartilage removed

3/4 cup diced sweet red pepper

1/2 cu shredded cheddar cheese

2 green onions, thinly sliced

3 Tbsp minced fresh parsley

1/4 to 12 tsp cayenne pepper

6 flour tortillas (6 inches)

1.  Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne.  Spread 1/3 cup filling over each tortilla; roll up tightly.  Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours.

2.  To serve, preheat oven to 350 degrees.  Unwrap rolls; trim ends and cut each into 6 slices.  Place on baking sheets coated with cooking spray.  Bake until bubbly, about 10 minutes.  Serve warm.