Recipes posted 12-22-98



  • Special Crab Supreme
  • Deviled Crab Cakes
  • Linguine With White Clam Sauce
  • Shrimp and Crab Quiche

    
    
    
    Special Crab Supreme
    
    
    
    1/2 lb butter
    1 green pepper, chopped 
    1 onion, chopped 
    1/2 cup flour
    1/2 tsp salt
    2 tsp dry mustard 
    2 cups grated cheddar cheese
    2 cups milk
    28 oz can tomatoes, drained & chopped
    2 tsp Worcestershire sauce
    1 lb crab meat
    
    In large saucepan, saute onion and green pepper in butter until 
    softened. Combine flour, mustard, and salt. Remove pan from heat and 
    stir in flour mixture with butter, peppers, and onion, until smooth. 
    Add milk, stirring constantly and return to heat. Add cheese. Cook on
    medium until cheese has melted and sauce is smooth and thick, stirring
    constantly. Stir in Worcestershire sauce. Add tomatoes and crab meat. 
    
    If you would prefer to make this ahead, you can freeze it - making 
    holiday preparation easier!  To freeze, cool and place in freezer bags
    or containers. To serve, defrost (if frozen) and pour into a casserole 
    dish and bake at 400 degrees for 20 minutes until hot and bubbly. You 
    may also microwave this.
    
    Serve over rice. Yields: 6 servings.
    
    
    
     
    
    
    
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                        *  Exported from  MasterCook II  *
    
                                Deviled Crab Cakes
    
    Recipe By     : unknown
    Serving Size  : 4    Preparation Time :0:00
    Categories    : Fish/Seafood
    
      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
       1      pound         Backfin crabmeat
                            Butter
       2      tablespoons   Flour
         1/2  cup           Light cream
         1/2  cup           Soft fresh bread crumbs--
                            (no crusts)
         1/4  cup           Green pepper -- minced
       2      tablespoons   Green onion -- chopped
       2      tablespoons   Prepared mustard
       1      teaspoon      Worcestershire sauce
         1/8  teaspoon      Hot pepper sauce
         1/2  teaspoon      Salt
       1      cup           Fine dry bread crumbs
    
    Check crab for shells. Leave meat in large lumps. Melt 1 Tbsp. butter;
    stir in flour. Gradually stir in cream. Cook over low heat, stirring 
    constantly, until smooth and thick. Remove from heat. Add soft bread 
    crumbs, green pepper, onion, and seasonings. Add crabmeat and mix 
    lightly. Place dry bread crumbs in a shallow dish. Put a large 
    spoonful of crab mixture on the crumbs, sprinkle dry crumbs on top, 
    and shape into a cake. Do not pack. Repeat, making 8 cakes total. 
    Heat 2 Tbsps butter in a large heavy skillet, and saute cakes lightly,
    adding more butter as needed. Carefully remove from skillet with a 
    broad spatula to individual hot plates. Makes 8 cakes (4 servings). 
    
     
    
    
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    Linguine With White Clam Sauce
    
    
    
    1 10 oz. can whole baby clams, undrained
    2 T. light butter
    1 T. olive oil
    3 minced garlic cloves
    1 T. all purpose flour
    1/2 C. dry white wine
    2 T. chopped fresh parsley
    1/4 tsp. dried thyme
    1/8 tsp. pepper
    1 6 oz. can minced clams, drained
    8 oz. pkg. linguine
    
    Drain baby clams and reserve liquid. Heat butter and olive oil in a
    medium pan over medium heat. Add garlic and saute 1 minute. Stir in
    flour. Stir in the reserved clam juice, wine, chopped parsley thyme,
    pepper and cook 2 minutes, stirring frequently. Add baby clams and 
    minced clams and cook 3 min. or til thoroughly heated. Serve sauce 
    over pasta.  
    
    
    
    
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                         *  Exported from  MasterCook  *
    
                              Shrimp and Crab Quiche
    
    Recipe By     : unknown
    Serving Size  : 1    Preparation Time :0:00
    Categories    : 
      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
                            pastry for 9-inch quiche dish
       8                    fresh green poblano chiles
       4      cups          water
       1      pound         fresh shrimp -- peeled and deveined
       6      ounces        crab meat
       1      slice         lemon
         1/2  cup           chopped onion
         1/4  cup           butter or margarine
       2      tablespoons   butter or margarine
       2      tablespoons   dry white wine
       1      tablespoon    dry sherry
       1      teaspoon      chicken-flavored bouillon granules
       1      clove         garlic -- crushed
         1/8  teaspoon      ground thyme
         1/8  teaspoon      ground marjoram
       3                    eggs -- beaten
       2      cups          shredded muenster cheese -- (8 ounces)
       1      cup           chopped unpeeled tomato
       2      tablespoons   mayonnaise
       2      tablespoons   commercial sour cream
    
    Line a 9-inch quiche dish with pastry; trim excess pastry around 
    edges. Prick bottom and sides of pastry with a fork. Bake at 400 
    degrees F for 3 minutes; remove from oven, and gently prick with a 
    fork. Bake 5 minutes longer. Cool on rack.
    
    Place chiles on a baking sheet; broil 5 to 6 inches from heat, turning
    often with tongs, until blistered on all sides. Immediately place 
    chiles in a plastic bag. Fasten securely; wrap in a towel, and let 
    steam 30 minutes. Remove and discard stems and peels. Cut a small 
    slit in side of each chile, and rinse under cold water to remove 
    seeds; chop.
    
    Bring water to a boil. Add shrimp and lemon; return to a boil. Reduce 
    heat, and simmer 1 minute. Drain well; discard lemon, and chop shrimp.
    
    Saute onion in 1/4 cup butter in a large skillet until tender. Stir in
    chiles; saute 3 to 5 minutes. Add 2 tablespoons butter and next 6
    ingredients. Stir over low heat 2 to 3 minutes. Add shrimp and crab; 
    cook, stirring often, 3 minutes.
    
    Combine shrimp mixture and remaining ingredients; mix well. Pour into
    pastry shell. Bake at 350 degrees F for 1 hour or until set. Yields: 
    one 9-inch quiche.
    
    
    
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