Here is another dip using crabmeat and cheese, but it is a real good one. Especially with the Stanley Cup games on now and baseball in the thick of it.
- 2 tbsp. butter
- 2 shallot, diced
- 1/3 cup chili sauce,
- 1 garlic clove
- 2 tbsp. flour
- 1/2 cup milk
- 1/2 cup cream
- 250g cream cheese (half the pkg.) cubed and softened
- 1 1/2 cups aged white cheddar, grated
- 1 tub crab claw meat (227g), drained well and patted dry
- 1 tbsp. mustard
- pinch each salt and pepper
- 1/3 cup finely chopped parsley
In a saucepan, melt the butter and then add the shallot, chili sauce and garlic, stirring until the shallot is softened. This should take about 2 1/2-3 minutes. Whisk in the flour and stir for another 2 minutes.
Slowly add the milk and cream, stirring until thickened and smooth (about 4 minutes). Whisk in the cream cheese and when completely melted and smooth, add about 2/3 of the grated cheddar. Again, stirring until smooth.
When this is all really smooth (no lumps) add the crab meat, mustard, salt and pepper.
Sprinkle with the remaining cheese, and broil for about 3-5 minutes, until it is bubbling and golden. Let this stand about 5 minutes before trying to serve. Add crackers, napkins and a favourite beverage. Game on..
Chilled Cucumber and Watermelon Soup With Crabmeat
If you have a special celebration upcoming, make sure you save this one. It is purely delightful and truly special. Read on.
- 2 cucumbers, peeled and seeded
- pinch of salt
- 2 cups watermelon, peeled and cubed
- 2 slices cantaloupe, sliced thin and diced
- 1/2 avocado, peeled and diced
- 1/4 cup watermelon, diced and reserved
- 1/2 cup crabmeat (from 8 crab legs or Costco container of crab meat)
- 2 tsp. finely chopped fresh dill
- 1 tsp. lime juice
To serve this soup, chill 4 soup bowls.
This is a very important step as it really does enhance the flavours of the soup.
Use a juicer and juice the cucumbers. Strain and put in a container and refrigerate. Wash the juicer and now put in the watermelon cubes and juice. Strain into a container and place in the refrigerator. Check these two after a while and remove any ‘floaties’ that may appear if missed when strained. Sprinkle the salt over the two waters and refrigerate.
To serve:
Add the avocado and cantaloupe into the diced watermelon and divide equally in the 4 bowls. In a bowl, mix together the waters (cucumber and watermelon), add the lime juice and taste. You may need to add more lime juice or perhaps a touch more salt. (Your call).
Now divide the crab meat and place in the center of the bowl. Carefully pour the mixed waters in. Top with the chopped dill.
Congratulations!
Mini Cheese Balls
The entertaining season is fast approaching and this is a wonderful bite to have. Set these out on a fancy plate with other tasty tidbits you have prepared and it won’t be long before they are all gone.
- 2 pkgs Cream Cheese, softened
- 1 tin Maple Leaf Flakes of Ham (184 grams)
- 1 can of crab meat (184 grams)
- 1/2 tsp. dry mustard
- 3 oz. Asiago cheese, grated
- 2 oz. Stilton cheese, crumbled
- salt, pepper
- pinch of cayenne
Mix together, cover with plastic wrap and refrigerate over night.
Roll into small balls and roll in: ground pecans or finally chopped red bell peppers or finally ground green Bell peppers or toasted sesame seeds
Place cocktail toothpicks on the side and enjoy your evening.
Hot Crab And Cheese Spread
Wanting a new dip for veggies at your party? This would be a great ‘new’ one to serve one and all.
- 8 oz. cream cheese, room temperature
- 6 oz. really sharp cheddar cheese
- 1/2 cup plus 2 tbsp. mayonnaise
- 8 oz. crab meat, check for cartilage first and remove
- 1/4 cup chopped pimento
- 1 tbsp. plus 1 tsp. fresh lemon juice
- hot sauce to taste
- pinch of coarse salt
- 1 1/2 cups rustic bread cubes (from a French bread loaf, crusts removed)
- fresh vegetables such as celery sticks, cucumber spears, etc.
Preheat oven to 375 degrees. Whip the cream cheese until very soft and smooth. Add the cheddar and 1/2 cup mayonnaise and stir to combine. Add the lemon juice, salt and a drop or two of hot sauce (to taste). Spoon into two 14 oz. baking dishes, dividing evenly.
Stir together the bread and remaining 2 tbsp. mayonnaise. Top the spread with the bread mixture, dividing evenly. Bake on a baking dish until bubbling (about 25 minutes). Serve immediately with the vegetables.
Homemade Crab Pate
The title should have read ‘elegant crab pate’. This is another way to make it look like you really worked long and hard in the kitchen. Pfft! NOT!
- 2 tins (113 g crab meat)
- 1/2 block cream cheese (250 g)
- 1 small garlic clove (minced)
- 4 drops of Tabasco sauce
- 1/4 tsp. dijon mustard
- 1/4 tsp. parsley, chopped very fine
- 1 tbsp. grated Asiago cheese
- lemon wedges, sliced thin
Drain and squeeze the crab meat. Check through to avoid cartilage.
Put 2 tins of the crab meat (removing any large pieces and set aside).
Place remaining ingredients in the blender and puree until smooth. Stir in the larger pieces of crab meat and cover and place in the refrigerator for at least 2 hours.
Serve with your favourite crackers and, of course, a glass of chilled white wine. Place lemon wedges on plate for anyone to use.
Crab/Cheddar Summertime Surprise Burgers
I know, I know the snow is still on the ground but I am just getting you prepared for the fun times ahead. It is always a good thing to be prepared.
We think these would make awesome sliders. This way you can change the toppings, add a salsa or two. Again…YUMMY
- 1 lb. crab meat, drained
- 1/4 cup onion
- 1 cup panko crumbs
- pinch of salt and pepper
- 2 tsp. fresh lime juice
- 2 eggs, beaten
- 4 tbsp. melted, unsalted butter
Combine all these ingredients and make into 4 patties.
- 1/3 cup flour
- 1 large egg
- 2 tbsp. whole milk
- 1 1/2 cups panko crumbs
Mix the egg and milk together and set aside. Put the flour in another bowl and take the panko crumbs and lay them out on parchment paper. To assemble these delicious burgers, dredge each one in the flour, then the egg mixture and pat them all over with the panko crumbs and press gently so they adhere. Cover and place in the refrigerator for about 30 minuites.
Melt the butter in a skillet and cook each of the burgers for four minutes on each side. (Or use the bbq) Butter the buns, add mayo, a slice of cheddar cheese and now the surprise: Clean one stick of celery and peel one granny smith apple. Julienne both of these, sprinkle with some fresh lime juice to avoid browning and place a handful on each burger.
OMG! These are fantastic. Give it a try and you will want to do it again. The only way to improve this one is to crack open a bottle of perfectlychilled white wine. Enjoy!
Spinach Salad with a Twist
This salad will serve as a nice lunch with a fresh roll and a glass of wine on the deck or as an appetizer for a beautiful dinner ahead. Serves 4 for dinner or 6 for lunch. In this case, size DOES matter.
- 1 cup shredded crab meat
- 3 hard cooked eggs, shelled and sliced
- 5-6 white mushrooms, cleaned and thinly sliced
- 1/2 cup Hellmans mayonnaise (not salad dressing)
- 1/2 cup sour cream
- 2 tbsp. parsley minced
- 1 tbsp vinegar
- 2 tbsp lemon juice
- 1 clove crushed garlic
- Fresh baby spinach, washed, spun dry, stems removed, torn into bite size pieces
On pretty serving plates, place a healthy handful of spinach leaves in the center. In a ‘neat’ way, lay out the egg slices, mushrooms and sprinkle the crab meat on top.
Mix together the dressing until it is well blended and generously drizzle over the salad.
What did I tell you? It is yummy. Oh yes, don’t forget the garlic toast or, better yet, warm slices of focaccia bread.
Veal and Brie With Asparagus
This is a lovely dinner to present to….your friends, partner/spouse, guests…whomever you wish. It is not complicated. It serves 4
- 2 tbsp. butter
- 3/4 cup whipping cream
- 1 small round of Brie, skin removed
- 1 cup flour
- 1-2 tbsp. butter
- 16 spears fresh asparagus, peeled
- 8 ounces fresh crab
- 2 lbs. Veal cutlets
Preparation:
Melt 2 tbsp. of butter in a small saucepan over slow 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 oven).
If the veal has not been pounded out, take a mallet and, after covering with eaxed paper, pound it out until it is thin and unison in size. Dredge in the flour and make sure to knock off the excess. Melt the butter in a large fry pan. Cook in the butter for 2-3 minutes until browned . Set aside and keep warm.
Add enough water to your pot with a steamer bowl and bring to the boil. Snap off the asparagus where it 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.
To assemble, plate the veal, top with a little crabmeat. Place 4 asparagus spears on top and drizzle the cheese sauce over the top. Serve extra sauce on the side. It will be all used up as it is soooo tasty. The only thing this needs is a crisp , warm dinner roll and fresh butter.
Never use margarine for this recipe. Actually, never use margarine. Butter is better for sure.