Crabmeat Salad

Crabmeat Salad
Serves 4

Crab season is upon us and nothing taste better than the meat of a big, blue crab.

1 lb lump crabmeat
3 cups raw cabbage, shredded
1 carrot, chopped
1/2 cup celery, chopped
1/2 green onion, chopped
1/2 cup mayonnaise
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce

Combine all ingredients.
Fold in the crabmeat and chill.
Serve over a bed of your favorite lettuce. Add a few sliced tomatoes and you have yourself a wonderful tasting salad.

Enjoy!

Crabmeat and Angel Hair Pasta

This recipe is very quick and easy.
If you are in a hurry, whip this up and your family will love you for it.


Crabmeat and Angel Hair Pasta

1 stick Butter
1 can Evaporated Milk
1 can Mushrooms, sliced
2 Green Onions, chopped
3/4 tsp. Red Pepper
Salt, to taste
1 lb. Lump White Crabmeat
1 pkg. Angel Hair Pasta


Saute' mushrooms and green onions in melted butter.

Stir in milk, then add crabmeat and stir until well heated.

Season to taste with salt and red pepper.

Prepare Angel Hair Pasta as directions state.

Pour mixture over cooked pasta.

Enjoy!

Seafood Quiche

If you love quiche as much as I do, you will enjoy this one!
It is an easy recipe and looks wonderful in your favorite quiche dish.

Seafood Quiche

1 - 9 inch ready-made crust
1/2 cup mayonnaise
2 tbsp flour, blend with mayonnaise
1/2 cup milk
2 beaten eggs
1 can Crabmeat, drained
1 can Shrimp, drained
1 cup Swiss Cheese, shredded
1/3 cup Green Onion tops
Dash of Garlic Powder
Salt and Pepper to taste

Mix all ingredients well. Pour into unbaked pie shell.

Bake at 350 degrees for 40-50 minutes.

Insert knife into center. When it comes out clean, the pie is done.

Enjoy!

Lump Crabmeat Au Gratin

LUMP CRABMEAT AU GRATIN

A Louisiana Favorite
Serves 4-6

Ingredients:

1 stick butter
1 cup onions, chopped fine
¾ cup celery, chopped fine
1 tbsp garlic, minced
¼ cup red bell pepper, minced
1 jalapeño, seeded and minced
1 tsp salt
¼ tsp white pepper, ground
¼ tsp red pepper
½ cup flour
1 cup evaporated milk
¾ cup heavy cream
3 egg yolks
½ cup Swiss cheese, shredded, plus extra for topping
¼ cup fresh Romano cheese, grated, plus extra for topping
1 lb lump crab meat, fresh or frozen
1/3 cup bread crumbs, moistened and blended with
2 tbsp melted butter and 2 tbsp chopped parsley

SET OVEN TO 375 deg F.


Directions:


In a 4 quart sauce pan, melt the butter and add the onions, celery, garlic, red bell pepper and
jalapeños. Saute' until very tender without browning.

Add the salt, red pepper and white pepper. Blend well and add the flour.
Cook for 1 minute.

Add the evaporated milk and heavy cream. Whisk well and bring to simmer without
scorching.

On low heat, combine ½ cup Swiss cheese and ¼ cup Romano cheese. Stirring until melted.

Add the egg yolks and stir.

Fold in the lump crab meat.

Fill a casserole dish or individual ramekins. Top with the bread crumb topping.

Bake for 15-20 minutes until hot. Sprinkle with chopped parsley and serve.

Enjoy!

*************************************************************************************