Re: [CH] Felt a bit Crabby
lipant@rogers.com
Wed, 7 May 2003 22:26:59 +0000
Here are a few ideas ... just browsed through my Mastercook files. Some need a bit of adapting or are for the LEFTOVERS!
Linda,
Toronto, Ont.
CH # 2135
New Proud Owner of the world's Most Beautiful Papillion!
* Exported from MasterCook *
HOT JALAPENO CRAB DIP
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lump crabmeat -- picked over for
shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos -- grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese -- grated
METHOD:
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.
Description:
"an EMERIL recipe"
- - - - - - - - - - - - - - - - - - -
Per serving: 1208 Calories (kcal); 99g Total Fat; (71% calories from fat); 84g Protein; 5g Carbohydrate; 393mg Cholesterol; 4190mg Sodium
Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
Crabmeat Stuffed Jalapenos (Texas Popcorn)
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Flaked crabmeat
1 cn (1 pound, 11 ounces)
-Jalapeno peppers
2 tb Each, finely chopped
Green pepper, onions,
And dill pickle
1/4 c Cracker meal
1 Beaten egg
1/4 ts Salt
1/4 ts Black pepper
1/8 ts Cayenne pepper
1 cl Minced garlic
1/4 c Milk
Breading mixture
Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully.
In a large mixing bowl, combine remaining ingredients, except breading
mixture. Stuff pepper halves with crab mixture and press stuffing around
pepper. Set peppers aside.
To prepare breading mixture: Place 2 cups cracker meal in a flat pan. In a
separate pan, mix 1 cup mils, 2 eggs and 1/4 teaspoon each salt and pepper.
Dip peppers in egg mixture, then in cracker meal. Repeat procedure.
Deep fry at 365 degrees (F) until golden brown. Drain on paper towels.
Makes 30 hors d'oeuvre.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crawfish Cakes with Chipotle Tartar Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tartar sauce:
2 Dried chipotle peppers
1/2 c Prepared mayonnaise
1 tb Chopped green onions
1 Lemon , Juice of
Salt and pepper
Crawfish Cakes:
2 tb Plus 1 teaspoon oil
1 c Shelled crawfish tails
2 tb Each chopped onion, red
-pepper and celery
1/2 ts Chopped garlic
Creole spice
1 Egg
1/2 c Bread crumbs
Chopped parsley, for garnish
ESSENCE OF EMERIL SHOW#EE118
Make tartar sauce: In a cast-iron skillet over
high heat pan roast peppers, toasting them on all sides, until smoky and
slightly charred. Chop finely. In a small bowl combine with remaining sauce
ingredients. Adjust seasonings, to taste, with salt and pepper.
In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and
celery, and toss and cook 2 minutes until tender. Remove pan from heat and
add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste.
Transfer to a mixing bowl and set aside to cool. Mix in egg and enough
bread crumbs for mixture to bind; adjust seasonings to taste with salt,
pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch
thick. Heat remaining oil in a sautJ pan and cook cakes on both sides until
brown and crispy. Serve garnished with parsley and a dollop of tartar
sauce.
Yield: 2 first course servings
- - - - - - - - - - - - - - - - - - -
Per serving: 286 Calories (kcal); 7g Total Fat; (23% calories from fat); 13g Protein; 41g Carbohydrate; 187mg Cholesterol; 524mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
___________________________
At 10:21 PM 07/05/2003 +0100, Walter Spencer wrote:
Hi Ted. Guess I led you into the fog alright on this one. In this country
Tea is indeed a refreshing hot or cold drink of the Earl Grey type. But it
is also a meal, usually taken around five to six pm. It is a meal that I was
refering to. I might have known I would go and confuse everyone. Drat!
These Crabs are large, red and heavy legged. Great hard, heavy shell. Claws
with large pincers. Full of firm white meat and a delicious flavour. Shell
has lots of creamy, dark coloured, soft sweet meat. I need to know some way
of presenting these with a hot chile base. Got the little recipe off the
bottom of your reply and will sure use that. Hottest regards. Walt. An old
chile-head from the old country.
"Vacilators re-define truth and end up with empty souls."
Ted wrote.
> Walt my friend, please don't take offense here, I'm just a bit foggy on
the brain today....had too much of Juanita's Picante sauce.
>
> Let me get this straight. Crab...as in spinldly legged pinching crabs
and blue crabs and Alaskan King crab type crabs, right?
>
> And, you said tea....as in Earl Gray and such? Crab + tea? Hmmmm never
heard of a cobination such as this. Perhaps I'm missing the true meaning in
the "true" English english to American english language transfer. Tea as
in broth or tea as in the Earl Gray variety?
>
> OH! SHEEESH boy am I dense. Ok, sorry Walt. You're going to have the
crab as a treat WITH tea. AHA! seeeesh am I slow.
>
> George my friend, I can now say we drank too much in college. ;)
>
> Ok, here's my suggestion. I LOVE seafood with tabasco peppers and
serranos. Well, serranos mostly. I don't know why. If you don't mind that
heat level, try the serranos.
>
> OH! Speaking of serranos brings something else to mind. Edamame soybeans
heated with serranos, onions, yellow bell peppers, grape tomatos, and a
splash of olive oil and some basil is wonderful!
>
> Ted
>
> --- Walter Spencer <g0tuj@g0tuj.karoo.co.uk> wrote:
> Hi there C-H'ers. Felt a bit Crabby today, so off I went and bought a
nice large Crab for Tea. I fancied it with chile peppers, but how to do it?
All I could think of was to dress the Crab and put all the meat into a bowl
with a few chopped green Cayenne peppers. It turned out to be a treat but I
cannot help feeling that I missed an opportunity to be chile creative here.
> > Going
> Signal Corps: -- http://www.civilwarsignal.org/
> USMT -- http://www.unitedstatesmilitarytelegraph.org
> Seeing isn't believing, believing is seeing...