Seafood Mac and Cheese from Kardea Brown

Kardea Brown is my new favorite television chef.   Her show is Delicious Miss Brown on The Food Network.

This seafood mac and cheese is my favorite item from the episode Sunday Supper.

Check out the link for The Food Network episode page for all the recipes featured.  

Ingredients:

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 cloves garlic, minced

1 medium yellow onion, diced finely 

1 pound blue or lump crabmeat, picked for shells and chopped

1/2 cup dry sherry

2 tablespoons unsalted butter

1 tablespoon all-purpose flour

1 pint heavy cream

1 cup milk 

1 tablespoon chopped fresh parsley, plus more for sprinkling

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh thyme

2 teaspoons dry mustard 

1 teaspoon smoked paprika

4 ounces Gruyere, shredded (about 1 cup)

4 ounces Parmesan, shredded (about 1 cup)

12 ounces extra-sharp yellow Cheddar, shredded (about 3 cups)

1 pound elbow macaroni

4 ounces cream cheese

Directions

WATCH

Watch how to make this recipe.

1. Preheat the oven to 375 degrees F.
2. Bring a large pot of salted water to a boil add 1 tablespoon olive oil.
3. Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside. 
4. Deglaze the skillet with the sherry and reduce for about 5 minutes. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar. Bring to a simmer, then lower the heat and simmer on low for 10 minutes. Season with salt and pepper.
5. Meanwhile, add the noodles to the boiling water and cook according to the package instructions. Reserve 1 cup pasta water, then drain the noodles and return them to the pot (I like to just leave a little pasta water in the pot when I drain it). Add the cheese sauce, cream cheese and crab and mix well. (If the mixture is too stiff, add some pasta water 1/4 cup at a time.) Season with more salt and pepper, if needed.
6. Pour the mixture into a 9-by-13-inch baking dish. Layer the remaining 4 ounces Cheddar evenly over the top. Bake until the cheese is nice and brown, 10 to 15 minutes. (Be careful, the cheese may bubble over in the oven.) Let rest for 15 to 20 minutes before serving. Sprinkle with parsley.

Cook’s Note

Seafood Mac and Cheese can be made ahead and held, then reheated in a 200 degree F oven for 15 to 20 minutes.

Red Lobster Crab Alfredo

Red Lobster is my favorite restaurant!  I'm always happy to find their copycat recipes :)

I've never had this dish at Red Lobster, but it includes my favorites, pasta, alfredo sauce and crab . . . so it has got to be good.

Comments for this recipe recommended starting off with less parmesan cheese and add more a little at a time until desired thickness is achieved.

Ingredients:

• 8 ounces linguine
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups half-and-half
• 1/2 cup grated parmesan cheese (or more)
• salt & pepper
• 1 teaspoon cayenne pepper
• 6 (8 ounce) cooked snow crabmeat, cut into chunks

Directions:

Cook linguine according to package.

Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.

Do not let it color.

Whisk in the half-and-half and stir until the mixture forms a thick sauce.

Stir in the cheese and season to taste.

Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.

Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.



Source

Crab Fritters

• 1 lb. Back fin Crabmeat
• 1 Egg, beaten
• 1 cup Ritz Crackers, crushed
• 1 tsp. Yellow Mustard
• 2 tbsp. Fresh Lemon Juice
• 2 tbsp. Fresh Parsley, chopped
• 1 tsp. Old Bay Seasoning
• 1 tbsp. Worcestershire Sauce


Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golf ball size balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Crab Stuffed Mushrooms

This is the closest recipe to mine that I could find and I will be tweaking my recipe with some items I think will enhance them.  The major difference in the way mine are put together is bread crumbs . . . I use italian seasoned bread crumbs because I love the taste.  I have never used veggies, but I think the addition of roasted red peppers and would be awesome.

Use the ingredients you like!  Recipes are a guide based on someone else's taste . . . make them your own!

Crab Stuffed Mushrooms have always been one of the most popular appetizers when I entertain and I never leave them out of a party.

Ingredients:

• 1 pound large mushrooms
• 6 tablespoons butter
• 3 green onions, minced
• 3 to 4 tablespoons minced red bell pepper
• 4 ounces crab meat
• 1 cup fresh fine bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon Cajun or Creole seasoning blend
• 1/8 teaspoon pepper
• 2 tablespoons Parmesan cheese

Preparation:

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. 

Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.

Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. 

Fill each mushroom and sprinkle  with a little Parmesan cheese, if desired. 

Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.

Makes 16 to 20 stuffed mushroom appetizers.

Source: Diana Rattray @ About.com

Cheesy Crab Poppers

Gotta try these real soon!

There are a few things I would change in this recipe aside from adding some hot peppers or hot sauce.  I would saute the vegetables first since I hate biting into crunchy raw vegetables in this type of appetizer.

This one is a winner!

Ingredients

1 package (10 oz) of lump crab meat
1 box of Jiffy corn muffin mix
1 cup panko breadcrumbs
1 8oz package of cream cheese, softened at room temperature
1 cup shredded sharp cheddar cheese
1 large egg
1 stick of unsalted butter, melted
½ cup milk
½ red bell pepper, finely chopped
2 green onions, sliced
1 clove garlic, minced
2 tablespoons sugar
Pinch of salt
Canola oil, for frying



Directions

Combine all of the ingredients in a large bowl and mix well.

Roll the mixture into balls, just slightly smaller than the size of golf balls. Set on parchment paper or a baking sheet.

In a large, high walled pot or a wok, heat oil over medium-high. You want to make sure there is enough oil to cover ⅔ of the crab balls.

Test the oil to see if it’s ready by dipping the end (handle-side) of a wooden spoon in the oil. If the oil begins to bubble, it’s ready. If not, let it sit a bit longer.

Once the oil is ready, drop in 4-5 crab balls. Reduce the heat slightly and let them cook until a deep orangey-brown, turning occasionally. Remove the poppers from the oil and let them drain on a paper towel.

Once they’re cool enough to handle, cut a ball in half to check. If the inside is cooked well, then continue to cook the poppers in the same manner. If the inside seems to have cooked less than the outside, then reduce the heat of the oil and try again, leaving the poppers in for slightly longer until they reach the proper color.

Serve the poppers warm with dipping sauce of your choice!

This recipe makes about 30 poppers.


Photo and recipe source: Host The Toast

Spicy Creole Crab Balls and Creole Tartar Sauce

One of my favorite blogs to visit when I'm in the mood for some spicy cajun food is Cajun Delights.  Marguerite weaves wonderful stories of her culture and happenings at her home in the Cajun Country.  

Not only does she provide awesome recipes, but she lays out a whole themed party, like her Cajun Christmas Party Preview that this recipe comes from.  She includes appetizers, salads, sides, bread, main meal and dessert ideas.   The link to the blog post follows the recipe.

1 lb. lump crab meat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs. chopped bell pepper
2 tbs. chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crab meat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. 

Form the mixture into 3 inch balls and place on a large cookie sheet and chill for 1 hour. 

Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. 

Drain on paper towels and transfer to a serving platter. 


Serve with Marguerite's Creole Tartar Sauce . . .

1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco
Combine all ingredients in bowl and chill.


Click here for Marguerite's Cajun Christmas Party Preview 

Creamy Crab Wontons

Creamy Crab Wontons are crispy outside and creamy inside.  The Captain and I have made similar crab wontons, but had no recipe, just made it up as we went along . . . they were awesome.  Our version was deep fried and we used real crab.  I'm looking forward to try making a healthier version of wontons in the oven instead of the deep fryer.

It is my recommendation to use real crab . . . 

maybe it is just me, but imitation crab

just doesn't taste right!

If you have never made any type of wontons before, you must try them!  We have made all types . . . the best had apple pie filling.  We have also experimented with chocolate filled wontons . . . yummy . . . so were the wontons with cherry pie filling and cream cheese centers!

Serves: 30

Cooking Time: 25 min

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1/4 cup plain bread crumbs
• 1/2 teaspoon garlic powder
• 2 cups chopped imitation crabmeat (about 3/4 pound)
• 30 refrigerated wonton wrappers (1/2 pound)
• 
  

Instructions

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
    
2. In a medium bowl, combine cream cheese, bread crumbs, and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed.
    
3. Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water; then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
    
4. Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.

Source:  Mr. Food

Bobby's Hot Tomato, Jack and Crab Dip

Bobby Deen was cooking with his mom Paula and shared this awesome recipe on today's episode of Paula's Home Cooking on the Food Network.  As I'm watching the show, I'm searching for the recipe . . . for sure I didn't want to forget this recipe.  I could make a meal off of this!

THIS IS A MUST TRY!!

Ingredients

Nonstick spray
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce (recommended: Paula Deen)
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving

Directions

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.

In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.

Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.

Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.


Recipe and photo source:  Paula Deen's website