If you love ‘Spring rolls”, this is one you might want to try. The crab paired with orange and kiwi bring this up a notch.
- 2 kiwi, peeled and diced*
- 1 orange, segmented and diced (blood orange if possible)
- 7 oz. crabmeat, well drained and minced
- 1 tsp. wasabi paste
- 12 wide rice paper wrappers
- 12 slices Havarti cheese
- 12 Boston lettuce leaves
- enough plum sauce (to your taste)
- 12 sprigs coriander
- grilled sesame seeds
In a large bowl, combine the kiwi, orange and crab. Add the mayonnaise and wasabi and gently mix together.
Fill a shallow dish with warm water. Submerge a rice wrapper for 8 seconds and place on a clean dish towel.
Place a slice of havarti in the centre, add a lettuce leaf, some plum sauce, rice noodles and some of the crab mixture. Sprinkle with some sesame seeds and roll up tightly, tucking in the ends.
Repeat until all are used up and serve with more plum sauce.
This can be a light lunch with family on a Sunday or take to work and enjoy immensely while everyone looks on with pouts because they didn’t have one or you also can use these as an Appetizer for company. Just sayin’.
*The gold kiwi fruit is not as acidic as the green. I prefer it, but have trouble finding it in stores.
Best Of The Very Best Seafood In WhiteWine
These are three of ‘best of the best’ seafood (for me, that is) and are exquisite done up this way. Also, this will serve 12.
- 4 x 8 oz. frozen lobster tails
- 2 lbs. raw shrimp, shelled and cleaned
- 2 pkg. frozen king crab, thawed and drained
- 10 tbsp. butter
- 2/3 cup flour
- generous pinch of salt
- 1/2 tsp. paprika (for colour)
- pinch of white pepper
- 3 – 3 1/2 cups of half and half cream
- 1 1/4 – 1 1/2 cups white wine
In a large pot, bring 2 1/2 quarts of water to the boil. Add the lobster tails and return to the boil. Reduce heat and simmer, covered for 8 minutes. With a slotted spoon lift out the tails and set aside until able to handle.
Return water to the boil and add the shrimp, return to the boil and reduce the heat and simmer for about 5 minutes (until tender) remove and drain.
Drain the crabmeat, remove any cartilage and leave the pieces as big as possible. Remove the meat from the lobster tails, and cut into bite size pieces.
In a Dutch oven, melt the butter and remove from the heat. Stir in the flour, salt, paprika and pepper, stirring until smooth. Gradually stir in about 3 cups of the half and half, mixing until completely smooth.
Bring to a boil stirring constantly then reduce the heat and simmer for about 5 minutes.
Add the wine, again stirring until well combined. Add the seafood, stirring gently to mix and cook over low heat until heated through. DO NOT BOIL.
If the sauce is too thick, add more half and half or wine OR both until the perfect consistency for you and your company.
Cook some fettucine, drain and place on 12 serving plates, add equal amounts of the seafood on each one. Add some garlic toast, chilled white wine, candles and oh my goodness….a perfect evening.
YUMMY…
Crab Mini Quiche
When having a few friends over and you are wanting something different to offer, try these.
- 24 mini tart shells
- 3/4 cup grated guyere cheese
- 3/4 cup coarsely chopped crab meat
- 2 tbsp. finely chopped red pepper
- 2 eggs
- 2/3 cup whipping cream
- 2 tbsp. finely chopped asparagus tips
- pinch salt and lemon pepper
Preheat oven to 375 degrees. Sprinkle the cheese, crab, red pepper , asparagus tips and onion salt evenly into the shells.
Beat the eggs with the cream, salt and pepper and spoon the mixture carefully over the crab shells. Bake for about 20 minutes (watch not to burn) and serve warm. You will get lots of oohs and aahs.
Veal and Brie with Asparagus
Now we are in to Spring, asparagus is so new and fresh, use it in the best possible way. Try this…..
Serves 4
- 2 tbsp. butter
- 3/4 cup whipping cream
- 1 small round Brie, skin removed
- 1 cup flour
- 1-2 tbsp. butter
- 16 spears fresh asparagus
- 8 ounces fresh crab
- 2 lbs. Veal cutlets
Melt two tbsp. butter in a small saucepan over low heat. Add the whipping cream and as bubbles start to form on the edges, whisk in the Brie cheese and stir until completely melted. Cover and set aside to keep warm (or put in warming drawer).
If the veal has not been pounded out, take a mallet and, after covering the meat with saran wrap, pound out until it is thin and unison in size. Dredge in the flour and make sure the excess is knocked off. Melt the butter in a large fry pan. Cook in the butter for two-three minutes until browned, set aside and keep warm.
Bring your asparagus pot (or pot with a steamer bowl) to the boil. Snap off the asparagus where is does so naturally, and drop in the water for only a couple of minutes (keeping the bright green colour). Place the crab meat over the asparagus to steam and get hot, if using a steamer pot.
To assemble, plate the veal, top with a little crabmeat, place four asparagus spears on top and drizzle the cheese sauce over the top. Serve extra sauce on the side. It will be all used up it is so tasty. This doesn’t really need anything else except a nice crusty roll and fresh butter (never margarine) and a perfect glass of wine..
“Damn” you’re good!
Lemon and Crab Risotto
I really love Risotto and this is a super entertaining fare for guests and family alike.
- 2 tbsp. extra virgin olive oil
- 4 tbsp butter (2 tbsp. each lot)
- 2 leeks, sliced fine (white section only)
- 3/4 cup Chardonnay white wine
- 2 cups Arborio rice
- 6 cups homemade hot fish stock (see below)
- 1 fresh lemon
- 1/4 cup freshly grated Asiago Cheese
- 1/2 lb Crabmeat (Dungeness if you can get it, never canned crabmeat)
- 1/4 tsp. paprika
- lemon wedges for presentation
- 1 tsp chopped tarragon
Broth Ingredients
- 2 tbsp sea salt
- 1 large crab
- 1 tsp. white peppercorns (crushed)
- 1 bulb fennel, trimmed and cut in 4
- 1/2 bunch of fresh parsley
- 1 lb bones and trimmings from a white fish (cod, halibut etc.)
Add water to a large saucepan (enough to cover a large crab by a couple of inches. Add salt and bring to a boil. When boiling, plunge crab into water and cook for ten-twelve minutes. Remove from the water and drain well. Reserve the water. Immerse crab in cold water to cool and when cool enough to handle then crack and remove all crab meat , cover with plastic and place in fridge.
(In a large saucepan add four cups of the strained cooking liquid from crab, two cups cold water, peppercorns, fennel, parsley and bones. Bring to a boil. Cover and let simmer for ten minutes. Strain and taste to correct the seasoning if required. Measure four cups of broth and reheat. You keep this hot all the while making the risotto.
Place egg yolks, stock, dried tarragon, lemon juice in a double boiler. Whisk until it begins to thicken. Still whisking, add butter is small bits, allowing to completely melt before adding any more. When done, remove from heat and add the fresh tarragon. Do not boil or it will separate and become fodder for the garbage.
The risotto should be tender, glossy and very rich and moist. Grate the lemon peel and add the peel and the juice of the lemon to the risotto. Add remaining butter, cheese and crabmeat. The claw meat should be reheated separately and placed on top of each serving. Sprinkle with paprika (if using) and garnish the plate with lemon wedges.
Note: It looks daunting but it isn’t. It is simply one of the most elegant side dishes you can serve anyone at any time. Be sure it is a special occasion prepared for people who enjoy trying new things and will, of course, praise your cooking to the sky. I would never lie to you. You may find they will never want to leave.
Red Pepper and Crab Spread
This is wonderful way to welcome guests when you serve your signature drink . It is light and so yummy.
- 1 tub spreadable cream cheese (Philadelphia is best)
- 1 can of crabmeat (chunk)
- 1/2 cup Armstrong aged cheddar cheese
- 1/2 cup finely chopped red pepper
- 1 tbsp.Dijon mustard
- Crackers such as Raincoast Crisps
Mix all the ingredients together and refrigerate at least one hour.
Serve with Raincoast Crisps, crackers or toasted baguette slices. You want to be able to spread this on crackers, so you may have to add a tbsp or two of cream to make the right consistency.
You will need spreader knives for each guest.
Serving an elegant dinner doesn’t have to cost the earth, but with a different twist on things, it will be elevated to that level and you will see how easy it is to get into the groove.
Shrimp and Crab Sampler Bisque Shots
This can be used as a snack when sitting down for a night’s television with family or having friends over….or it can be served as an Appetizer for 6. It is easy to make and will be a real hit.
- 2 lb. jumbo shrimp, heads intact
- 6 tbsp. butter
- 1/2 cup white onion, chopped
- 1 medium carrot, peeled and chopped
- 1 sweet red pepper, seeds removed, chopped
- 2 cloves garlic, chopped
- 4 cups reduced sodium, reduced fat chicken broth
- 1 cup Unico crushed tomatoes (I find these to be the best)
- 1 sprig fresh tarragon
- 1 bay leaf
- 1 tsp. cayenne pepper
- 1/4 cup Sherry
- 1/3 cup Grand Marnier
- 2 tbsp. flour
- 1 lb. lump crabmeat
- 8 oz. light evaporated milk
- 8 oz. whipping cream (oxymoron, isn’t it?)
- pinch of salt and pepper
Parmesan Croutons
- 6 slices white bread, crusts removed and cut in 1″ cubes
- 2 tbsp. good olive oil
- 1/3 cup grated Asiago Cheese
- 1/2 tsp. garlic powder
For the croutons, toss the bread cubes with olive oil. Combine all the other ingredients and sprinkle over the bread, tossing gently to coat. Bake in a 400 degree oven for about 8-9 minutes. When golden, remove from the oven and set aside to cool.
Now peel, devein (clean) the shrimp and remove the shells and reserve them. Pat dry the meat and set aside.
In a large pot, melt the butter over medium heat and add the onions and cook until tender (about 3-4 minutes)
Add the chicken stock, tomatoes, bay leaf and cayenne. Carefully add the Sherry, Grand Marnier and shrimp shells. Bring to a boil then reduce the heat and simmer for about 40 minutes. Strain into a clean pot and place over a medium heat. Whisk the flour in slowly and simmer for about 5 minutes. Add the shrimp and crabmeat and again, cook for 5 minutes. Remove from heat and stir in the evaporated milk and whipping cream.
Season to taste. IF the correct thickness for you, divide into shot glasses or small glasses. Garnish with the croutons and serve immediately. Use small spoons (cocktail spoons).
This will make about 12 of the most amazing hors d’oeurves.
Crab Dip For The Big Game
No matter what the big game is for, football, soccer, hockey etc. when everyone gathers around the television, be sure you are prepared with the chips, dips, crackers, chili, buns, beer, beer and oh, yeah, beer.
This is one dip that will not be left behind and it is served hot.
- 1 lb. large lump crabmeat, (make sure no shells remain)
- 1 cup Jalapeno Jack Cheese, grated
- 3/4 cup mayonnaise
- 1/4 cup good Parmesan cheese
- 4 roasted garlic cloves, broken up
- 3 tbsp. Worchestershire sauce
- 2 tbsp. lime juice
- 1/2 tsp. hot sauce
- 1/2 tsp. dry mustard
- pinch of salt and pepper
- lots of crackers
Preheat oven to 325 degrees.
Chop the crabmeat coarsely. Mix all the ingredients in a prepared casserole dish until thoroughly mixed and stir in the crab. Bake for 40 minutes. Serve hot.
The cheers will not be for a goal scored. No siree! It will be for rhe crab dip.
Crab Dip
This is one of those recipes too easy to consider as being company fare, BUT it is. The first time we tasted it, my husband, his daughter Suzanne (who made it and gave me the recipe back in 2002) and I stood outside on the sidewalk, talking and eating….we ate the whole thing.
All it is:
- 8 oz. cream cheese at room temperature
- 1 tbsp. Worchestershire sauce
- 1 1/2 tsp. fresh lemon juice
- 1/2 cup chili sauce (may need more)
- crab or pollock (however you spell “fake crab”……the more you use the better it is. Chopped into chunks.
- parsley
- Crackers
Mix the cheese, Worchestershire sauce and lemon juice together until fluffy. Spread this in a shallow serving dish.
Spread the chili sauce on top. Drain and rinse the crab (if using real) and spread over the chili suce. Sprinkle with the chopped parsley to make it pretty.