These bite size crab cakes are easy to make and fun to eat! Perfect as an appetizer or snack.Number of Servings: 6Ingredients: 16 ounces cooked crabmeat2 cups fresh whole wheat bread crumbs*One 14-ounce can artichoke hearts, drained and finely chopped¼ cup light canola mayonnaise2 large eggs, beaten2 tablespoons fresh chopped chives½ teaspoon celery saltFreshly ground black pepperPaprikaTarragon Tartar Sauce1/3 cup light canola mayonnaise1 tablespoon sweet relish1 tablespoon lemon juice1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon½ teaspoon onion powderSalt and freshly ground pepperNutrition Information: 210 calories, 7g fat (0.5g saturated, 0.7g omega-3), 680mg sodium, 17g
carbohydrate, 2g fiber, 21g protein, 15% calcium, 10% iron
Tarragon Tartar Sauce
50 calories, 4g fat (0g saturated, 0.4g omega-3), 130mg sodium, 3g carbohydrate, 0g fiber, 0g protein
Instructions: Preheat the oven to 450ºF. Generously coat a 24-cup mini muffin pan
with nonstick cooking spray and set aside. Stir together the crabmeat,
bread crumbs, artichoke hearts, mayonnaise, eggs, chives, celery salt
and a few turns of freshly ground black pepper until well combined.
Divide the mixture evenly between the muffin cups and smooth the tops.
Sprinkle with paprika. Bake until golden brown, about 15 minutes.
Serve with tarragon tartar sauce
Tarragon Tartar Sauce
In a small bowl, mix together the mayonnaise, relish, lemon juice, tarragon, onion powder and salt and pepper to taste.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
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Kids and adults will both love this twist on an old favorite!Number of Servings: 4Ingredients: 1 lb. Elbow Macaroni8 oz. Shredded Cheddar Cheese4 oz. Crab Meat or Imitation Crab3 T. ButterInstructions: Cook elbow macaroni aldente. Spray casserole dish with cooking spray. Place pasta in casserole dish. Melt butter and pour over pasta. Set aside and cover to keep warm.
Finely chop crab meat. Mix crab with pasta. Top with Cheddar cheese. Heat in oven at 350 degrees for 20 minutes or until cheese is nicely melted
Source: Reprinted with permission from Bob & Joe's Smart Seafood Guide, A Practical Look at Seafood.
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Number of Servings: 12Ingredients: 12 thin 6-inch corn tortillas1 1/2 cup canned enchilada sauce1 cup shredded Cheddar cheese8 ounces crab flavored surimi seafood, tiny cooked shrimp, crab meator a combination of all three1 can (2 1/4 oz.) sliced ripe olives, drained1/4 cup sliced hot jalapeño chiles (nacho style)1 cup shredded Monterey Jack cheeseInstructions: Spread enchilada sauce on tortillas and sprinkle with Cheddar cheese. Place on baking sheets and bake at 400 F for 3 minutes or until cheese is bubbly. Arrange seafood, olives and jalapenos on pizzas and sprinkle with Jack cheese. Bake about 3 minutes or just until seafood is hot and cheese is melted. Serve hot. Serve with your favorite hot pepper sauce.
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Happy New Year! Here is a tasty recipe to get this year started off right. This is a easy but delicious meal for any day of the week and something sure the kids will enjoy!Number of Servings: 12Ingredients: 2 packages (8 ounces each)Louis Kemp Crab Delights®, flake style or Lobster Delights®, salad style2 tablespoons mayonnaise12 flour tortillas1 1/2 cups shredded lettuceMango Salsa2 tablespoons honey1 tablespoon grated lemon peel2 tablespoons freshly squeexed lemon juice2 ripe mangoes, peeled and diced2 jalapeño peppers, seeded and finely chopped1 chopped medium size red onion2 tablespoons chopped fresh mintInstructions: In a medium bowl, combine Crab Delights and mayonnaise, mix well. Set aside. To make Mango Salsa: In medium bowl, combine honey, lemon peel and lemon juice; whisk until well blended. Add mangoes, jalapeño peppers, onion and mint; toss to coat. To make wraps: for each wrap, spread 1/4 cup of Crab Delights mixture evenly down the center of a flour tortilla. Top with 2 tablespoons Mango Salsa and 2 tablespoons shredded lettuce. Roll up tightly. Cut each wrap in half to serve. Serve immediately.
Source: Trident Seafoods
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Turn potato salad from ho-hum to fabulous by adding delectable crabmeatNumber of Servings: 5Ingredients: 1 ½ pounds baby new potatoes, cut in half or into 1-inch pieces (about 6 cups)½ cup lite canola mayonnaise3 tablespoons white vinegar2 scallions, white part minced2 tablespoons fresh chopped tarragon½ teaspoon kosher salt1/8 teaspoon black pepper1 cup grape or cherry tomatoes, cut into quarters8 ounces cooked crabmeatNutrition Information: 250 calories; 8g fat (0g saturated, 0.9g omega-3); 450mg sodium; 29g carbohydrate; 2g fiber; 13g protein; 60% vitamin C; 10% iron
Instructions: Set a steamer basket in a large pot with a lid. Add enough water to come just below the basket and bring to a boil. Place the potatoes in the basket, cover pot, and reduce heat to a simmer. Steam the potatoes until tender, 18 to 20 minutes. Set aside to cool. Whisk together the mayonnaise, vinegar, scallions, tarragon, salt, and pepper in a large bowl. Add the cooled potatoes, tomatoes, and crabmeat and stir gently to combine. Chill well before serving. Season with salt and pepper to taste.
Source:
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
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Number of Servings: 3Ingredients: 8 oz. Phillips pasteurized blue swimming crab meat1 egg1 tsp. Worcestershire sauce1/8 tsp. dry mustard1 Tbs. mayonnaise1/2 tsp. lemon juice1 1/2 tsp. prepared mustard1 1/2 tsp. melted butter1/2 tsp. parsley flakes1/2 tsp. Phillips Seafood Seasoning1/4 cup breadcrumbsInstructions: Combine all ingredients except for crab meat. Gently fold in the crab meat. Shape into cakes. Pan fry or broil until golden brown on each side.
Source: Compliments of Phillips Foods, Inc.
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This recipe was written and developed by Phillips Executive Chef and host of the TV cooking show, "Entertaining Seafood" Mark Laubner.Number of Servings: 4Ingredients: 8 oz. Phillips Claw Crab Meat8 oz. Phillips Special Crab Meat1 1/2 cups of fresh chopped cilantro1/2 white onion, chopped2 tomatoes, diced1 seedless cucumber, diced3 limes3 finely chopped Serrano peppers (optional)1 Tbs. of ketchup1/2 cup of Clamato, Kermato or V8 juiceInstructions: In a large bowl, blend the crabmeat without breaking it up excessively. Add the juice of two limes, onion, cilantro, tomatoes, cucumber and Serrano peppers. Add salt. Combine the ketchup, clamato and the juice of the third lime. Add more salt if necessary.
Serve with tostadas or crackers.
Source: Compliments of Phillips Foods, Inc.
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Number of Servings: 4Ingredients: Base8 oz. (6 cups) Butterhead/bibb lettuce, chopped4 oz. (6 cups) Spinach, fresh, chopped8 strips Bacon, cooked crisp, chopped1/2 cup Mandarin oranges, juice packed, drained1/2 oz. (about 1 Tbsp.) Red Onion, cut into fine sliversDressing*1/4 cup Balsamic Vinegar2 Tbsp. Orange Marmalade2 tsp. Dijon Mustard1/4 cup Olive Oil, light2 Tbsp. Orange juice1/4 tsp. Salt1/4 tsp. Black pepperTopping1 lb. Phillips Crab Meat1 medium (about 1 cup) Haas Avocado, peeled, pitted and cut into large chunks2 Eggs, hard cooked, peeled, chopped*Alternate "quick" dressing: Whisk 2 Tbsp. Orange Marmalade into 1/2 cup any brand Balsamic Vinaigrette, such as Ken's.Instructions: In large salad serving bowl, combine Base ingredients.
In separate bowl, combine Dressing ingredients. Whisk well to blend.
To serve, toss Base ingredients with Dressing. Plate a mound of greens on each plate. Top with 1 cup portion of chilled Crab Meat, 1/4 of the avocado, and 1/2 of the egg.
Source: Compliments of Phillips Foods, Inc.
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Number of Servings: 3Ingredients: 1 lb. Phillips Backfin Crab Meat10 Saltine crackers, crushed1 large egg2 Tbsp. ranch dressing2 tsp. Oriental chili garlic paste2 tsp. lime juice1 Tbsp. cilantro2 Tbsp. extra-virgin olive oilSauce:1 medium avocado, roughly mashed1/2 tsp. chipotle chili powderv tsp. lemon juiceSalt and pepper to taste1/4 cup mayonnaiseInstructions: Prepare Sauce:
Combine mayonnaise, chili powder, avocado, lemon juice, salt and pepper in a small mixing bowl and blend well. Chill.
Prepare Cakes:
In a large mixing bowl, gently combine crab meat, crackers, egg, ranch dressing, garlic paste, lime juice, and cilantro.
Form into 4-6 crab cakes.
Sauté in olive oil until golden brown on both sides.
Serve with dollops of avocado mayonnaise.
Source: Compliments of Phillips Foods, Inc.
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Number of Servings: 4Ingredients: 3 Tbsp., divided Butter(4) 4 oz. Filet mignon or other beef cuts, trimmed of fat1/2 cup Mushrooms, sliced*1/4 cup Sweet (cream) Sherry1 cup Phillips Cream of Crab Soup, 15 oz. pkg.(1) 8 oz. can Phillips Crab Meat* Note: can substitute canned, sliced mushrooms, drainedInstructions: Microwave soup until thawed, but still cold. Measure out 1 c. for use. Immediately cover and refrigerate remaining soup.
Melt 2 Tbsp. butter in large sauté pan over medium high heat
Add filets and brown on all side. When filets have reached desired doneness, remove from pan and set aside in warm oven.
Add remaining 1 Tbsp. butter to pan and sauté mushrooms until soft, about 3-5 min.
Add Sherry and sauté until slightly reduced, 2 more minutes.
Add soup and heat, stirring frequently, until hot, but not boiling.
Stir in crabmeat and heat through. Gently spoon sauce over reserved.filets.
Source: Compliments of Phillips Foods, Inc.
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