Cooking at Home: King Crab and Cheese Biscuits
Recipe:
-24oz worth Biscuit Dough
-8oz. package cream cheese, softened
-6 oz. Can white crab meat, drained
-2 Tblsp. Mayonnaise
-2 Tblsp. Parmesan Cheese
-1 Cup shredded Cheddar Cheese
-1 tsp. Worcestershire Sauce
-Old Bay seasoning, or Paprika
-Green Onions (optional)
Preheat oven to 375°F.
Lightly grease cupcake pans, 12 cups.
Divide biscuits evenly into the 12 cups, and press into pan, set aside.
In a mixing bowl, combine: cream cheese, drained crab meat, Mayonnaise, Parmesan, cheddar cheese, and Worcestershire sauce.
Evenly soon mixture into the pans, and sprinkle as much Old Bay as desired.
Bake at 375° for 15-20 minutes, or until light brown.
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Shrimp and Crab Au Gratin - Blast From the Past
Paula's making meals to warm you right up when the weather gets chilly and today's meal is Shrimp and Crab Au Gratin. Enjoy Y'all!
Ingredients:
1/2 cup butter
1/2 cup all purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 juiced lemon
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 lb small or medium peeled and deveined shrimp
1 lb picked through for shell claw crabmeat
1 1/2 cup grated sharp cheddar cheese
Preparation:
1.) Melt the butter in a heavy-bottomed saucepan over very low heat.
2.) When the butter is completely melted, stir in the flour with a wooden spoon.
3.) Cook for about 1 minute over low heat, stirring constantly.
4.) Slowly add the milk.
5.) Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.
6.) Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again.
7.) Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
8.) Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp.
9.) When the water returns to a boil, cook the shrimp for 1 minute.
10.) Drain immediately. Roughly chop the shrimp and put in a large mixing bowl.
11.) Add the crabmeat and, with your hands, toss gently to mix.
12.) Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
13.) Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish.
14.) Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture.
15.) If freezing: Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze.
16.) When ready to bake: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake at 350 °F for about 25 to 30 minutes, until bubbly.
Recipe courtesy of pauladeen.com
Super Easy Crab Puffs
A good savory appetizer can be hard to find, especially when you don’t want to spend all afternoon prepping it in the kitchen. That’s why we made these easy crab puffs, which are completely delicious and also completely easy to make. One thing that makes this recipe so simple is that these are baked crab puffs. There’s no need to stand over a hot stove cooking up this appetizer. Just assemble the ingredients, (which include some amazing secret flavors) and let them bake while you get ready for your party!
Click here for the full recipe:
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About RecipeLion
RecipeLion.com is a community-focused website that provides free recipes, tips and tricks, and videos to enthusiastic home chefs. We also offer step-by-step how-to articles, full original recipes, engaging blog posts, and an interactive social media community. Our readers enjoy quick and easy weekly meal solutions. Some of our most popular content includes old-fashioned recipes, chicken and beef dinners, casseroles, and plenty of cake! We’re particularly proud of our Quick Bites video series, and most recently, our 103 Recipes line of cookbooks. The recipes in both of these accessible series are best suited for beginning and intermediate home cooks who want to execute dinner with ease.
Crunchy Crab Cake Spiders - Blast from the Past
Enter Paula's Halloween lair as the witch herself brews up a tasty Hallo-Deen treat!
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Ingredients:
1 lb picked free of shells lump crabmeat
1 cup minced plus a few thin strips, for garnish red bell pepper
1/2 cup minced green onion
1/4 cup minced water chestnuts
1 large lightly beaten egg
1 teaspoon fresh lemon juice
1/4 teaspoon wasabi powder
1/4 teaspoon plus more for sauce salt
1/4 teaspoon freshly ground plus more for sauce black pepper
1 cup crushed (or soda crackers) saltine crackers
4 tablespoons butter
1 tablespoon vegetable oil
1 cup plus two tablespoons mayonnaise
1 tablespoon paprika
Preparation:
1.) In a large bowl, combine the crabmeat, bell pepper, green onions and water chestnuts.
2.) Add the egg, 2 tablespoons mayonnaise, lemon juice, wasabi powder, salt and pepper, and stir gently to combine.
3.) Gently stir in the crushed crackers.
4.) Form the mixture into 12 equal patties.
5.) In a large skillet, melt 2 tablespoons of the butter, and 1 tablespoon vegetable oil over medium heat.
6.) Add 6 crab cakes, and cook until golden brown, about 3 to 4 minutes per side.
7.) Repeat the process with the remaining 2 tablespoons butter and remaining 6 crab cakes.
8.) Arrange them on a serving platter.
9.) Garnish with red bell pepper strips to make spider legs, if desired.
10.) Serve immediately with the Mayonnaise Sauce.
Sauce:
1.) Combine 2 cups mayonnaise, paprika and a pinch salt and freshly ground black pepper in a small serving bowl.