Category Archives: Seafood

Seafood, Soups

Crab Soup

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1 cup freshly grated Parmesan
1/2 teaspoon white pepper
1/2 teaspoon salt
1/4 cup sherry
1/2 teaspoon Paula Deen Lemon Pepper Seasoning
1 lb crabmeat, picked free of shell
1 cup heavy cream
1 cup milk
2 cup fish stock
3 tablespoon all-purpose flour
1/2 cup chopped fresh chives
4 tablespoon (1/2 stick) butter
2 teaspoon minced garlic
3/4 cup chopped green onion, with tops
Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Recipe courtesy Paula Deen

Appetizers, Dips, Seafood

Hot Crab Dip

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3 ounces cream cheese
1/2 cup mayonnaise
6 ounces crab meat
1/4 cup onions, minced
1 tablespoon lemon juice
1/8 teaspoon Tabasco pepper sauce

Combine all ingredients, spread in oven safe dish.
Bake at 350 degrees for 30 minutes.
Serve with crackers, pita chips, etc.

16  Servings

Appetizers, Dips, Seafood

Crabmeat Cheese Spread

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8 ounces cream cheese
1 -6 1/2 oz. can crab meat
1 tablespoon Worcestershire sauce
dash everglades seasoning
dash garlic powder
1 tablespoon lemon juice
cocktail sauce

Combine softened cream cheese, drained crab meat, sorcestershire sauce, lemon juice and seasonings.  Shape into a ball on serving dish.  Make a depression in the top of the ball and pour cocktail sauce into the depression.  Serve with crackers.

12  Servings

Appetizers, Seafood

Crab Wontons

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1/2 pound crabmeat
8 ounces cream cheese, room temperature
1 teaspoon minced ginger
1 green onion, chopped
1/2 teaspoon salt

Mustard and sweet & sour sauce:

1 tablespoon mustard powder
2 tablespoons sugar
3 tablespoons vinegar
3 tablespoons plum sauce
2 tablespoons ketchup

1 package frozen wonton wrappers, thawed
4 cups cooking oil for deep-frying

To Make Filling:

Combine crabmeat with cream cheese, ginger, green onions and salt in a mixing bowl. Mix until well blended.
Mix mustard and sweet & sour sauce in a bowl.

To Assemble:

Have the wrappers, the filling and a small bowl of water within easy reach.
Put about 1 teaspoon of filling in the center of each wrapper.  Fold the wrapper away from you, forming 2 overlapping triangles.  Flip the upper points of triangles towards you.
Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.

To Cook:

Heat 4 cups of oil in a wok to 375°F.
Add about 15 wontons to the hot oil. Fry until golden brown. Remove with a strainer. Drain on a dish lined with paper towels.  Repeat with the remaining wontons. Serve with mustard and sweet & sour sauce.

Tips:
• Wontons can be frozen after being assembled. Thaw before deep-frying. They can also be deep-fried first and then freeze.
• Fried wontons can be kept warm in an oven at 200 degrees F. for 30 minutes or reheated at 425 degrees F for 3 to 5 minute; if frozen, 6 to 7 minutes.

48  Servings