These are tasty little treats perfect for dinner parties, parties or to simply horde to yourself. Of course, your friends will love you if you share. 😉
Tag Archives: Crab
Tomato Steak with Crab Salad vs. Tortilla Cups with Tomato and Crab Salad
Getting back to nice, refreshing, summertime dishes, this is a delightful appetizer or lite lunch. Lots of freshness and crabby goodness. You will like this one. 🙂
Continue reading Tomato Steak with Crab Salad vs. Tortilla Cups with Tomato and Crab Salad
Luscious Creamy Corn Soup with Crab
Can you say: “Oh My Goodness! Oh My Goodness! Have I died and gone to Heaven?” Yes, this is that good and then some. Delicate yet full of flavor. You definitely need to try this! You can serve this as the opening course for your Thanksgiving Holiday meal as it is a perfect Fall soup with all the luxurious corn flavor packed in this soup but it will be a hard act to follow. Continue reading Luscious Creamy Corn Soup with Crab
Crabmeat Purse with White Wine Lemon Butter Sauce
Crepes. I love crepes. They are so versatile. You can have sweet dessert crepes or savory crepes, either as breakfast, an entrée or as an appetizer. You can even have them as a snack. You can make them in little purses, triangles, cylinders like a french enchilada or folded like a french burrito. They really are remarkable and tasty, too. This dish is a crabmeat crepe made in a little purse because it’s purty. Continue reading Crabmeat Purse with White Wine Lemon Butter Sauce
Spicy Ahi & Crab Poke Lettuce Wraps
If you haven’t noticed I haven’t posted anything in a while. It’s because I am always jealous of Cat over at Things My Belly Likes. Not only does Cat have fabulous recipes, photos and a great writing style but she lives on an island in the Caribbean with those gorgeous turquoise waters, beautiful views, unbelievable sunsets, fresh seafood, wonderful rum, the list goes on and on and on. So, time for a vacation in St. Croix for a week to renew our wedding vows and eat, drink and be merry. No posting. No internet. No cell phone. Lots of fun in the sun and snorkeling. Rum, Rum and more Rum. Good food cooked by someone else. Nice people.
Despite all the obstacles American Airlines put in our path, we had a great time and I got to remarry the love of my life, once again. I would marry her every day for the rest of my life. Unfortunately, however, all things must come to an end so we are now back in concrete city with temps in the upper 90s waiting to hit 100 F again, and again, and again. But it’s home, we like it and we have yet to figure out how to move the house, foundation and yard to an island. Continue reading Spicy Ahi & Crab Poke Lettuce Wraps
Hubert Keller’s Crab & Avocado Sphere with Watermelon Gazpacho
Being an equal opportunity recipe thief, we had this dish for dinner tonight. This really is a fabulous dish. Although it is relatively straight forward, it is also rather time consuming for 8 spheres. You can do everything but the spheres ahead of time. Continue reading Hubert Keller’s Crab & Avocado Sphere with Watermelon Gazpacho
Crab Mornay
I don’t get some people’s ideas about crab. Crabmeat has a rich buttery, slightly sweet and delicate flavor. Because of its delicate flavor, many people tell you that you lightly season crabmeat so the crabmeat shines on its own. How many times have we all heard that nonsense? About 14 months ago, Baby Lady and I went to a nice restaurant where they served jumbo lump crabmeat in an avocado shell as an appetizer. The idea seemed good until they brought out the appetizer. Then you realized the execution was a disaster. The crabmeat was scooped on top of the avocado shell. Although the avocado was sliced inside it had not been loosened from the shell and you couldn’t tell by looking at the dish the avocado had been sliced. It was difficult to eat without making a mess and had very little flavor because there was absolutely NO seasoning, no salt, no nothing. Just cold lump crabmeat and an avocado you didn’t know what to do with. When we spoke to the executive Chef (the restaurant had been open less than a month), the Chef’s response was “crab is so delicate you just don’t want to season it. You want the crabmeat to shine on its own.” The real truth is the Chef had no idea what to do with crabmeat! No wonder the place went out of business 9 months later. This dish is a beautifully seasoned preparation of crab that I guarantee you will enjoy. Oh, and the crabmeat really shines despite being seasoned. 😉 Continue reading Crab Mornay
REMCooks 