CRAB STUFFED BREAKFAST MUFFINS
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RECIPE:
1/2 LB LUMP CRAB MEAT DRAINED
1 TSP OLIVE OIL
2-3 CLOVES GARLIC MINCED
1 RED BELL PEPPER CHOPPED
5 LARGE ORGANIC EGGS
4 LARGE ORGANIC EGG WHITES
1/2 CUP RICOTTA CHEESE OR COTTAGE CHEESE
1/2 TSP ITALIAN SEASONING
1/2 TSP SALT
1/2 TSP BLACK PEPPER
SAUTE ON MED HEAT ONIONS,GARLIC AND PEPPER TILL CARMELIZED ABOUT 5-6 MIN
MIX EGGS, EGG WHITES, THEN ADD RICOTTA CHEESE
THEN IN LITTLE PORTIONS MIX IN CRAB MEAT
ADD COOKED VEGGIES TO MIXTURE WITH ALL SEASONINGS AT THIS TIME
SPRAY MUFFIN TIN AND FILL EACH CUP TO 3/4 FULL
BAKE FOR 18-20 MIN AT 350 DEG F
TASTE AND ENJOY!
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What's for Dinner // Crab Cakes with Remoulade, Coleslaw, & Cornbread Muffins
Remoulade Sauce
1 cup mayo
3 Tbsp. spicy mustard
2 Tbsp. pickle relish
1 Tbsp. lemon juice
1 tsp. paprika
1 tsp. creole seasoning
2 tsp. prepared horseradish
1 tsp minced garlic
1 tsp. Worcestershire sauce
1 tsp. hot sauce (texas pete)
Combine all ingredients in a medium-sized bowl and whisk to combine.
Store remoulade sauce for 1-2 hours or overnight.
Crab Cakes
1 lb lump crab meat
1 tbsp worcestershire
2 tbsp Mayo
Salt & Pepper
1 tsp Old Bay Seasoning
4 tbsp panko bread crumbs
1 tsp lemon juice
1 egg
3 tbsp canola oil
3 tbsp butter
Combine crab, worcestershire, mayo, salt, pepper, old bay, bread crumbs, lemon juice, and egg. Shape into 6 cakes. Pan fry over medium high heat in equal parts butter and oil 5-6 minutes per side only flipping once or bake at 375 degrees for 12-15 minutes until evenly brown and internal temperature reaches 165 degrees.
Crab Legs - 4 Easy Ways + Flavored Butter Sauce Recipe
Learn how to make Crab Legs 4 easy ways; from the Instant Pot to steaming, baking and grilling. We love to dip the crab meat into the incredible garlic lemon butter which makes this taste restaurant-quality.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
What You Will Need to Cook Crab:
►2 lbs snow crab legs (4 clusters)
►1 cup water (for Instant pot or steaming methods)
Ingredients for Crab Dipping Sauce:
►4 Tbsp unsalted butter
►2 garlic cloves minced or pressed
►1/4 tsp sea salt
►1/8 tsp black pepper
►1/2 Tbsp lemon juice freshly squeezed
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Easy Egg and Crab Muffins
Watch and learn how to make an easy, protein-packed breakfast muffin! This Egg and Crab Muffin is perfect for busy mornings.
Servings: 12 muffins
Ingredients:
1 tsp. olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 medium red bell pepper, chopped
5 large eggs
4 large egg whites
½ cup cottage cheese
½ lb. fresh lump crabmeat, drained well
½ tsp. oregano or Italian seasoning
½ tsp. salt
¼ tsp. black pepper
Instructions:
1.Preheat oven to 350 degrees F.
2.Heat olive oil over medium heat in a pan; add onion, garlic and green pepper and cook for 5 minutes or until vegetables are tender.
3.While vegetables are cooking, whisk eggs and egg whites together in a medium bowl. Add cottage cheese and crabmeat; stir until well-combined. Add cooked vegetables, oregano, salt and pepper to egg and crab mixture; mix well.
4.Line or spray muffin pan with nonstick spray. Fill muffin cups about ½ full. Bake 18-20 minutes, or until cooked through.
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Carnivore Crab Muffins #carnivore #HungryHeath #ketovore
The sensational Shelly has created another amazing recipe! This time she blew my mind with these exquisite Carnivore Crab Muffins.
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Broccoli & Cheddar Corn Muffins & Broccoli w/ Crab | Chef Anthony Bonett | Cooking for Baby & Me
Broccoli, Cheddar and Turkey Bacon Corn Muffins & Pan Charred Broccoli with Crab Gremolata and Aioli | Welcome to Cooking for Baby & Me. Today's featured ingredient is BROCCOLI! In this episode, Chef Anthony Bonett makes Broccoli, Cheddar and Turkey Bacon Corn Muffins & Pan Charred Broccoli with Crab Gremolata and Aioli.
CHEF CREATED, PEDIATRICIAN APPROVED! Top chefs and leading doctors join together to prepare quick & easy dishes, using the same farm-fresh ingredients in meals the whole family will enjoy. Making Cooking for Baby & Me your go-to source for healthy and delicious recipes.
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