Tag Archives: crab

Casseroles, Crabmeat, Fish, Main Dish, Pasta, Scallops, Shrimp

Seafood Baked Ziti

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Seafood Baked Ziti

This was originally going to be a seafood lasagna but I had worked all day and was ready to be off my feet, so I just quickly threw this together as a casserole.  It was amazing!  Loved it so much that Seafood Baked Ziti is going to be a frequent flier in my dinner recipe rotation.

Seafood Baked Ziti

8 oz. ziti, cooked al dente’
15 oz. jar Alfredo Sauce
8 oz. pkg imitation crab (surimi), chopped – or real crab meat
1/2 pound peeled, deveined cooked shrimp, chopped
2 teaspoons minced garlic
1/2 cup fat free half & half
1/4 Parmesan cheese, shredded
2 tablespoons Kraft Italian cheese blend
2 slices Swiss cheese, diced
2 Tbs siced red bell pepper & sliced scallions with additional for garnish

In a large bowl, stir together all the ingredients except for the garnish.  Pour into a 2 quart casserole and bake in preheated 350º F oven for 15 – 20 minutes.  (Just until heated through and cheeses melt)

Seafood Baked Ziti

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Seafood Baked Ziti

Sharon Springfield

Sharon Springfield  

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Appetizers

Crab Puffs

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Crab Puffs

Crab Puffs

Crab Puffs are a delicious and easy appetizer to prepare and enjoy.  Canned flaky biscuits make up the crust and the creamy filling is made of just 3 ingredients and whips up in just a minute.  Wonton wrappers could be substituted for the biscuits and you’d have baked crab rangoon.

Ingredients:

Pillsbury Grands Flaky Biscuits
8 oz crabmeat, drained or fake crab (surimi)
8 oz onion & chive cream cheese
2 Tbs Ranch dressing mix

Preheat oven to 400° F.  Prepare a regular sized muffin tin by brushing the insides with canola oil or spray with nonstick spray.

Divide each biscuit crosswise so you have two discs from each biscuit.  Press into the muffin cups.

Place the remaining ingredients into a bowl and stir until well combined.  I use my Kitchenaid stand mixer and the batter paddle.

Scoop about a tablespoon of filling into each lined muffin tin.

Bake for 10 minutes.

* You could make little crab turnovers instead by stretching out each biscuit half onto a greased baking sheet, placing the filling in the center and folding the biscuit dough over and pressing the edges down.  Bake for 10 minutes.

These crab puff appetizers are excellent served with sweet chili sauce.

Crab Puffs

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Sharon Springfield

Sharon Springfield

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Appetizers, Seafood

Bay Crab Cakes

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2 tbsp. Extra Virgin Olive Oil
2 tbsp. Fresh Parsley, chopped
2 tbsp. Unsalted Butter
1 1/2 c. Japanese Bread Crumbs
1 1/4 lb Fresh Lump Crab meat
1 tsp Salt
1 tsp Old Bay seasoning
1/2 tsp White Pepper
1/8 tsp Cayenne Pepper
1/2 oz. Lemon Juice
1/4 c. Dijon Mustard
1/4 c. Mayonnaise

Gently break up crab meat into a mixing bowl. Add all other ingredients except olive oil, butter and 3/4 cup of bread crumbs to the bowl. Gently mix all ingredients by hand. Do not over mix. The mixture will be lumpy.

On a flat plate add remaining bread crumbs. With your hands, shape the crab mixture into 12 equal puck-shaped cakes. Dip both sides of each crab cake into the bread crumbs to coat it well. Place the crab cakes on a tray, cover with plastic wrap and refrigerate for 1 to 3 hours.

In a large skillet, heat the butter and extra virgin olive oil over medium heat. Place crab cakes in the skillet and cook until golden brown, about 4 minutes per side. Serve Immediately.

Appetizers, Crabmeat, Salmon, Seafood

Salmon or Crab Cakes

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My Sister’s Recipe

1 14 oz. can salmon, bone and skin removed – may use crab meat for crab cakes
2 tablespoons red or green bell peppers, diced
2 tablespoons onions, diced
1/4 cup milk
1 tablespoon lemon juice
1 cup soft bread crumbs
1 cup Ritz crackers, crushed
1/4 teaspoon Old Bay seasoning
1/8 teaspoon garlic powder
2 eggs, beaten
2 tablespoons grated Parmesan cheese, (optional)
dash salt and pepper

Mix together all ingredients. Fry in skillet in just enough oil to cover bottom until browned on both sides. Can also be deep fried like hush puppies. Yummy with cocktail sauce or lemon juice.
4 Servings