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Got a big can of lump crab meat and kind of feeling..how do I get into this thing...any suggestions>
- Thread starter joanietoo
- Start date
melissa-dallas
Well-known member
Aside from cocktail or salad-maybe with citrus & avocado, nothing I can think of sounds like summer.
Maybe quiche. I've seen a scalloped crab & shrimp that I've wanted to make for a while but I'd probably use "less nice" crab for it and it seems like a cold weather dish.
Maybe quiche. I've seen a scalloped crab & shrimp that I've wanted to make for a while but I'd probably use "less nice" crab for it and it seems like a cold weather dish.
patbastrop
Well-known member
crab cakes!
REC: West Indian Curried Crab Cakes with Papaya & Mango Salsa
* Exported from MasterCook *
West Indian Curried Crab Cakes with Papaya & Mango Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
Crab Cakes
3 eggs
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon worcestershire sauce
2 tablespoons Madras curry powder
4 scallions -- chopped
1/4 cup parsley -- chopped
1/4 cup red bell pepper -- diced
1/4 cup yellow bell pepper -- diced
1/4 cup red onion -- diced
1 pound jumbo lump crabmeat
1 cup panko bread crumbs
salt and pepper -- to taste
Mango & Papaya Salsa
Beat eggs, mayonnaise, mustard, Worcestershire, and curry powder in a large bowl. Set aside and let the curry bloom for 15 minutes.
Add scallions, parsley, red onion, red and yellow peppers and toss with curry mixture. Add crab, panko, salt and pepper to taste. Toss ingredients together gently.
Form crab mixture into 3oz servings. Sear off in hot skillet with butter until golden brown on each side. Bake in 400-degree oven for 8-10 minutes.
Serve with mango papaya salsa.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 14g Fat (68.6% calories from fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mango & Papaya Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 teaspoon chives -- chopped
3 scallions -- chopped
1 teaspoon Scotch Bonnet sauce -- to taste
1 cup papayas -- chopped
1 cup mangos -- chopped
2 tablespoons cilantro -- chopped
3 limes -- juiced
1/4 cup sugar (adjust amount to sweetness of papaya)
Place all ingredients in a bowl and mix well.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 31 Calories; trace Fat (3.7% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
West Indian Curried Crab Cakes with Papaya & Mango Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
Crab Cakes
3 eggs
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon worcestershire sauce
2 tablespoons Madras curry powder
4 scallions -- chopped
1/4 cup parsley -- chopped
1/4 cup red bell pepper -- diced
1/4 cup yellow bell pepper -- diced
1/4 cup red onion -- diced
1 pound jumbo lump crabmeat
1 cup panko bread crumbs
salt and pepper -- to taste
Mango & Papaya Salsa
Beat eggs, mayonnaise, mustard, Worcestershire, and curry powder in a large bowl. Set aside and let the curry bloom for 15 minutes.
Add scallions, parsley, red onion, red and yellow peppers and toss with curry mixture. Add crab, panko, salt and pepper to taste. Toss ingredients together gently.
Form crab mixture into 3oz servings. Sear off in hot skillet with butter until golden brown on each side. Bake in 400-degree oven for 8-10 minutes.
Serve with mango papaya salsa.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 14g Fat (68.6% calories from fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mango & Papaya Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 teaspoon chives -- chopped
3 scallions -- chopped
1 teaspoon Scotch Bonnet sauce -- to taste
1 cup papayas -- chopped
1 cup mangos -- chopped
2 tablespoons cilantro -- chopped
3 limes -- juiced
1/4 cup sugar (adjust amount to sweetness of papaya)
Place all ingredients in a bowl and mix well.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 31 Calories; trace Fat (3.7% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
steve2-in-la
Well-known member
Sign me up for this one, especially the salsa! Scotch Bonnet sauce...THAT'S what I'm talkin' about!
patbastrop
Well-known member
This looks awesome!
markinhouston
Well-known member
Better late than never: "West Indies Salad"
West Indies Salad
This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of good repute. It must be prepared exactly as directed, with careful layering. Use the coldest ice water you can find in the recipe. The longer this one marinates, the better. The recipe sounds simple, but the results are indescribably delicious. This well-guarded recipe was finally published in 1964 in the Junior League of Mobile cookbook, Recipe Jubilee. Cooking time refers to time needed to marinate (2-12 hours).
by Recipewrestler
½ day | 20 min prep
SERVES 4 -6
• 1 medium onion, chopped fine
• 1 lb fresh lump crabmeat
• 4 ounces Wesson Oil
• 3 ounces cider vinegar
• 4 ounces ice water (as cold as you can get it)
• salt and pepper
1. Follow these instructions to the letter!
2. Spread half of onion over bottom of large bowl.
3. Cover with separated crab lumps.
4. Add the remaining onion.
5. Salt and pepper.
6. Pour oil, vinegar and ice water over all.
7. Cover and marinate 2-12 hours.
8. Toss lightly before serving.
9. Serve as a"salad" on a bed of lettuce or on crackers as an appetizer.
10. Variation: Substitute royal red shrimp for the crabmeat.
West Indies Salad
This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of good repute. It must be prepared exactly as directed, with careful layering. Use the coldest ice water you can find in the recipe. The longer this one marinates, the better. The recipe sounds simple, but the results are indescribably delicious. This well-guarded recipe was finally published in 1964 in the Junior League of Mobile cookbook, Recipe Jubilee. Cooking time refers to time needed to marinate (2-12 hours).
by Recipewrestler
½ day | 20 min prep
SERVES 4 -6
• 1 medium onion, chopped fine
• 1 lb fresh lump crabmeat
• 4 ounces Wesson Oil
• 3 ounces cider vinegar
• 4 ounces ice water (as cold as you can get it)
• salt and pepper
1. Follow these instructions to the letter!
2. Spread half of onion over bottom of large bowl.
3. Cover with separated crab lumps.
4. Add the remaining onion.
5. Salt and pepper.
6. Pour oil, vinegar and ice water over all.
7. Cover and marinate 2-12 hours.
8. Toss lightly before serving.
9. Serve as a"salad" on a bed of lettuce or on crackers as an appetizer.
10. Variation: Substitute royal red shrimp for the crabmeat.
I actually did something very like this "outta my head" so glad for the recipe now...many thanx...
I served the crab cakes on eggplant fried in parmasan/cornmeal crust with a smearing of fresh-roasted tomatoes (actually I did the canned method)and some left over tabouli....it was nice but I will deff. try your recipe soon. Thanx
I served the crab cakes on eggplant fried in parmasan/cornmeal crust with a smearing of fresh-roasted tomatoes (actually I did the canned method)and some left over tabouli....it was nice but I will deff. try your recipe soon. Thanx