Recipes by their Ingredients

crab meat

  • Baked Stuffed Sole

    Baked Stuffed Sole
    Baked Stuffed Sole
    (Serves 6)

    6, (2 to 2½ oz each) sole fillets
    ¼ yellow onion, finely chopped
    1/3 poblano pepper, finely chopped
    2 cloves of garlic, minced
    1½ tblsp olive oil
    ¾ lb crab meat
    1 tsp dijon mustard
    ½ cup Italian breadcrumbs
    1 egg, beaten
    1 tblsp Parmigiana Reggiano cheese, grated
    2 tsp fresh lemon juice
    1 stick unsalted butter melted


    NOTES: You can substitute the Poblano pepper with any color bell pepper, I just like the added spice of the Poblano.
     

    Pre-heat the oven to 375°F.

    Heat up a saute pan on medium low heat with 1 tblsp oil. Once the oil is hot, add the chopped onions, pepper and garlic, and a pinch of salt. Stir to coat with the oil and let soften for 2 minutes or so.

    Set the sauted vegetables on a plate spread out to cool. in a separate bowl add the crab meat, mustard, breadcrumbs, egg, cheese, melted butter and lemon juice. Mix together all the ingredients until they are mixed well. Don't forget to add in the cooled down onions, garlic and peppers.

    Grease a baking sheet or a baking dish with butter or olive oil. Give the fish a little salt and pepper or some cajun spice. Now depending on how you want to "stuff the sole" there are a few ways to do it.
    The first way is mound an egg shape size of stuffing on the dish or sheet and place the sole on top of it, smoothing down the sides of the fish over the edges of your stuffing mound.
    The second way lay the sole with the flat side up, place a handful of the stuffing in the center and wrap the fish around the stuffing, then place the either on their side with a toothpick holding the edge together or on the seam side down.
    The third way is the opposite of the first way, place the fish flat side down, mound an egg shaped handful of the stuffing on the center of the fish and spread out along the whole fish length.

    Bake center of the oven for 25-30 minutes. Serve with rice pilaf or some mashed potatoes.

  • Cajun Crab Mini Quiches

    Cajun Crab Quiche
    Cajun Crab Quiche
    (Makes 36 mini quiches)

    ¾ cup mayonaise
    4½ eggs, beaten
    ⅓ cup milk
    ⅓ cup of cream
    1½ cups crab meat
    1½ cups Ementhaler Cheese (or Swiss cheese), shredded
    3 shallots, finely chopped
    ¾ red pepper, finely chopped
    1½ celery, finely chopped
    6 green onions, diced
    ⅓ cup parsley, finely chopped
    1½ tblsp dijon mustard, whole grain
    3 tsp smoked paprika
    1½ tsp old bay seasoning


    NOTES:
     

    Mix in a large bowl, the eggs, mayo, mustard, spices, cream and milk.
    Stir in the crab meat, shredded cheese and vegetables.

    Spoon into a muffin pan, about ⅓ filled. Bake for 30-40 minutes or until a wooden tooth pick inserted into the center, comes out clean.

    Run a butter knife lightly around the edges to loosen the mini quiche and flip out to cool on a wired rack for a few minutes before serving.

  • Gumbo, Shrimp and Sausage

    Gumbo, Shrimp & Sausage
    Gumbo, Shrimp & Sausage
    (Serves 4)

    1/4 cup vegetable oil
    1 pound Andouille sausage, cut into 1/4-inch slices (or smoked sausage)
    1/3 cup all-purpose flour
    5 tablespoons butter

    The Holy Trinity
    1 large onion, chopped fine
    1 large green bell pepper, seeded and chopped fine
    3 stalks celery, chopped fine

    4 cloves garlic minced
    1/4 cup Worcestershire sauce
    salt, to taste
    pepper, to taste
    Tony Chachere's Creole Seasoning, to taste
    1/4 bunch flat leaf (Italian) parsley, coarsely chopped (plus chopped leaves for garnish)
    2 tsp gumbo file
    4 cups chicken stock
    1/2 can (3 oz) of hunts tomato paste
    1 lb sliced okra
    1 pound small shrimp, peeled, deveined [36/40]
    1 can (10oz) or more good quality crab meat w/juice
    2-4 green onions diced
    long grained white rice, cooked, optional


    NOTES: Gumbo File (1 tblsp), a Roux (flour and butter or oil or pork fat) and/or okra, will all thicken the gumbo on their own, so you can use one of these in this recipe and adjust the other accordingly. Remember that the darker the roux, the longer it will take to thicken a liquid. Also, it doesn't matter if your using fresh or frozen okra, as long as you cook it 30 minutes or more the 'sliminess' will be gone. Personally I added a tsp of each spice listed, to taste. You can remove the crab from this recipe or you can add more, adjust your thickening agent accordingly! The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery.
     

    Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
    Add 2 tablespoons of butter to the oil and then add in the flour and cook over medium heat, stirring constantly, until brown, about 10 minutes.
    Do not go too brown and burn the roux if your using butter.

    Lower the heat to low heat and melt the remaining 3 tablespoons butter.
    Add the onion, garlic, green pepper, and celery and cook for 10 minutes.

    Add Worcestershire sauce, salt and pepper, to taste and the parsley (except the garnish parsley). Cook for 10 minutes, stir frequently.

    Add the 4 cups chicken stock while whisking. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

    Add the tomato paste and okra. Cover and simmer for 1 hour. Salt and pepper to taste.

    Add the shrimp and cook for 3-4 minutes. Just before serving, add the green onions and chopped parsley.