Showing posts with label crab. Show all posts
Showing posts with label crab. Show all posts
Monday, March 17, 2014
SANDRAS DUNGENESS CRAB BRIE BITES
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| A splendid and tasty appetizer where the ingredients compliment each other spectacularly... |
Posted by Sandra
Prep: 10 mins. |
Bake: 5 mins.
INGREDIENTS:
1 (8 oz.) wheel of brie cheese, cold
2 cups of cooked Dungeness crab ‘leg meat’, chopped
3 tablespoons mayonnaise
2 teaspoons jarred roasted bell pepper, finely chopped
1 green onion, finely sliced
30 frozen phyllo tartlet shells
1 tbsp. fresh chives, chopped
METHOD
Heat oven to 350 degrees. Lightly spray miniature muffin pan (or baking sheet) with oil.
Trim rind from outside edge of cold cheese. Cut crosswise into 6 strips. Trim rind from each strip. To form 30 pieces, cut each of the 4 longest strips into 6 cubes, and then cut each of the 2 shortest strips into 3 cubes.
In small bowl, combine crabmeat, mayonnaise, roasted bell pepper, and green onions.
Arrange shells in the prepared miniature muffin pan (or baking sheet). Spoon 1 teaspoon crab mixture evenly into each one. Top each of them with a brie cheese cube. Bake 5 minutes, just until cheese is soft and melted. Sprinkle with chives. ~ Enjoy!
Sunday, February 16, 2014
SANDRA’S ULTIMATE ALASKA DUNGENESS CRAB SALAD
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I keep the ingredients to a minimum so the flavor of the dungeness crab is paramount... |
Servings: (4)
Prep: 5 Mins.
INGREDIENTS
4 cups iceberg lettuce, chopped or torn
1 tomato, chopped
1 rib of celery, sliced
1 green onion, sliced
½ teaspoon salad elegance
Pinches of fine-grain sea salt and white pepper
3 tablespoons mayonnaise
½ lb. ½ lb. cooked lump dungeness crabmeat, picked over
METHOD
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| Fresh-Cooked Lump Alaska Dungeness Crabmeat |
In a medium bowl add all the salad ingredients, except the crabmeat, and mix to combine. Gently fold in the crabmeat, just until incorporated. Transfer crab salad to individual bowls, and serve. ~ Enjoy!
Saturday, February 8, 2014
SANDRAS ALASKA CRAB and BACON WRAPS
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| What a fantastic twist for an ultimately succulent crab wrap... |
Serves: (4)
Posted by Sandra
Posted by Sandra
Prep Time: 15 min
INGREDIENTS:
2 strips of bacon, browned & chopped
1 small tomato, chopped (1/2 cup)
1 medium green onion, chopped (1 tablespoons)
½ lb. crabmeat, cooked & coarsely chopped (King or Dungeness preferably)1 cup iceberg lettuce, finely chopped
¼ cup jarred red bell pepper, finely chopped
2/3 cup mayonnaise
1/8 teaspoon hot sauce
¼ teaspoon garlic powder
1/8 teaspoon Old Bay Seasoning
Salt & freshly ground black pepper to taste
4 flour tortillas (10”)
METHOD
Cut the bacon strips in half and brown in a small skillet, drain and cool, and then finely chop into bits.
In medium bowl mix all of the ingredients as listed, including the bacon bits, (except not the tortillas).
Heat a large non-stick skillet over medium heat, place a tortilla into the dry skillet until it slightly bubbles; turn over doing the same—repeat with remaining three tortilla [this process removes its flour and tangy flavor].
Spread 2/3-cup crabmeat mixture on each tortilla; roll up, and then cut diagonally in half, and serve. ~ Enjoy!
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