Angel Hair Pasta with Crab and Spinach

Just a quick post today for the pasta we had for lunch.  I had some leftover crab meat and thought a pasta dish would be delicious.  Cooked shrimp would work well too with this recipe.

  • 6 o.z. angel hair pasta
  • 3 o.z. fresh spinach
  • 2 Tbs butter
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups crab meat
  • salt to taste
  • 2 tsp cornstarch
  • 1 Tbs water
  • 1/4 cup parmesan cheese

Cook pasta according to package directions until desired tenderness, add spinach to pasta during last minute or two of cooking.  Drain pasta reserving 1/2 cup of liquid.  In skillet melt butter.  Add cayenne, garlic, pepper, crab and reserved pasta water.  Heat to a simmer; mix cornstarch and cold water add to liquid stirring until thickened.  Pour over pasta, sprinkle with parmesan cheese and stir.

Enjoy ~ Kimberly

Stuffed Shells ~ Pasta shells with Crab and Goat Cheese

I decided I wanted crab for dinner and couldn’t quite decide how to fix it.  Once Charles go home I rattled off the ideas and stuffed shells just seamed perfect. This was a terrific combination.  I considered using some cream cheese since I had some in the house but I don’t think it was necessary;  I almost scrapped the idea completely since I didn’t have any ricotta. The mozzarella and goat cheese though worked perfectly.  I did use real crab meat that I picked from the few legs I had in the freezer but I am sure a canned crab would work too. The fresh basil, jalapeno, and green onion added the perfect touch.  Very meaty and cheese; just the way we wanted.

Stuffed Shells ~ Pasta shells with Crab and Goat Cheese

  • 15 pasta shells
  • 1 1/2 cups crab meat
  • 6 o.z. goat cheese
  • 1 cup mozzarella cheese
  • 2 green onions ~ thinly sliced
  • 1/2 jalapeno ~ diced
  • 1 tsp fresh basil ~ chopped
  • 1 jar spaghetti sauce

Cook shells according to package directions.  Mix together crab meat, goat cheese, mozzarella, green onion, jalapeno and basil.

Place about 1/3 of the spaghetti sauce in large casserole dish.  Stuff cooked shells with mixture and place in baking dish.  Top with  remaining spaghetti sauce and sprinkle with fresh grated parmesan cheese. Bake at 350 degrees for about 45 minutes.

Enjoy ~ Kimberly

Crab Imperial ~ spicy and creamy baked crab casserole

I was flipping through a Saveur issue when I came across a crab imperial dish.  I tweaked the recipe a bit to suit our tastes.  I think this came out deliciously.

Crab Imperial

  • 2 Tbs butter
  • 1 1/2 Tbs flour
  • 1 cup cream
  • 1/4 tsp garlic
  • 1/4 tsp paprika
  • 1/4 tsp crushed brown mustard seed
  • 1/4 tsp salt
  • fresh ground black pepper
  • 1/2 tsp cayenne
  • 1 Tbs lemon juice
  • 1 Tbs sherry
  • 1 tsp Worcestershire sauce
  • 1 cup crab meat
  • 1/8 cup finely diced onion
  • 1/8 cup finely diced red pepper
  • 1/2 cup coarse bread crumbs

Topping

  • 1 Tbs melted butter
  • 1/4 cup coarse bread crumbs
  • 1/4 tsp paprika

Melt butter in small sauce pan;  add flour and stir together over medium heat for about 2 minutes.  Pour in cream and cook until thickened.  Add garlic, paprika, crushed mustard seed, salt, pepper, and cayenne.  Stir in lemon juice, sherry, and Worcestershire. Add crab, red pepper, onions and bread crumbs.

Stir well and pour into buttered casserole or 4 individual dishes.

Mix topping butter, bread crumbs, and paprika.  Sprinkle over top and bake at 400 degrees for about 20 minutes.

Enjoy ~ Kimberly

Crab Stuffed Mushrooms

Decided to make some stuffed mushrooms today.  I opted for crab meat sometimes I use sausage other times just vegetables but today crab was available so I went with a seafood version.  Adjust the amount of mushrooms as desired; I was cooking for 2 and thought 4 for each of us was plenty.  This made more stuffing than I needed for 8 mushrooms but we enjoy the extra filling so I just sprinkled it in the individual pans for an extra treat.  I liked the kick of the chipotle; use your favorite pepper or trade the heat for some italian herbs if you like a mild version.

Crab Stuffed Mushrooms

  • 8 large button mushrooms
  • 1 Tbs butter
  • 2 cloves garlic ~ minced
  • 1/8 cup onion ~ diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground chipotle
  • 2 o.z. fresh spinach ~ chopped
  • 1/4 cup chicken broth
  • 1/4 cup crab meat
  • 2 o.z. fresh bread crumbs
  • 1 o.z. finely shredded cheddar
  • 2 strips bacon ~ raw cut into quarters

Wash mushrooms and remove stems.  Set aside mushroom caps for stuffing; dice mushroom stems.  Over medium heat melt butter; sauté mushroom stems, garlic and onions for about 5 minutes. Season with salt, pepper, and chipotle.  Add spinach and broth simmer about 3 more minutes or until spinach is wilted.  Remove from heat.  Stir in crab, bread crumbs, and cheese.

Stuff mushrooms; sprinkle extra stuffing over top.  Lay a quarter piece of bacon across each mushroom.

Bake at 375 degrees for about 40-45 minutes or until mushrooms are tender and bacon is crisp.

Enjoy ~ Kimberly

Crab Dip ~ Party Appetizers

I must share the great dip we had tonight.  With the upcoming Super Bowl this will be perfect for a game day party.  Serve with toasted bread ~ baguettes are our favorite.

Crab Dip

  • 8 o.z. cream cheese
  • 1 small jalapeno
  • 2 cloves garlic
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp thyme
  • 1/3 cup fresh grated parmesan
  • 3/4 cup shredded mozzarella
  • 1 slice thick cut bacon ~ cooked crispy and crumbled
  • 6 o.z. lump crab meat ~ we used the claw meat available in the seafood department

Allow cream cheese to soften.  Add jalapeno and garlic ~ both minced using a microplane.

Add paprika, pepper, thyme, half of the parmesan, and 1/2 cup of the mozzarella, crab meat, and crumbled bacon; blend well.  Spread into buttered baking dish ~ a pie pan is the perfect size.  Top with remaining half of parmesan and 1/4 cup of mozzarella. Bake at 350 degrees for about 30 minutes or until golden brown.

Enjoy ~ Kimberly

Cheesy Buffalo Crab Cakes ~ a new twist!

I had some left over crab that I wanted to try something new with.  This wasn’t fake crab … this was the good stuff.  King Crab Legs fresh from the shell.  We’d eaten crab legs a couple days before and had cooked a little more than we could handle; rarely does this happen so I had to take this chance to make something different with the crab than just a plain old crab cake.  I contemplated deviled crab; but my boss had created these buffalo chicken balls this winter for a party; I couldn’t get the idea out of my mind to try a buffalo crab cake.

I am not sure I love these ~ but I did like them and I will try them again with some changes … thinking some crunchy celery and jalapeno would be great; maybe even making them into a smaller more bite size appetizer will be the key.  I’ll post the recipe as I made them today; I feel like it’s a great concept just needs a bit of adaptation for perfection.

Cheesy Buffalo Crab Cakes

  • 8 o.z. Crab Meat
  • 2 Green Onion – thinly sliced
  • 2 Tbs Cream Cheese
  • 2 o.z. Shredded Cheddar
  • 1/2 tsp fresh parsley
  • 2 Tbs Hot Sauce ~ I used Franks Red Hot

Mix all of the ingredients together; form into patties.  I made 4 ~ like I mentioned before I think smaller patties would be better … something bite  size.  Heat skillet over medium heat.  Add olive oil.  Once skillet and oil are hot dip patties in flour and fry.  My large patties took about 3 1/2 minutes on each side.

Check out the pictures below.  It only took 3 of these legs to make 8 o.z. ~ plus I had to eat some while I was cleaning it so who knows how much there really was!  If you try them out let me know what you think ~ It was just an experiment to try something new.

 

 

 

 

 

Hope you enjoy ~ Kimberly