3 T. unsalted butter
3 T. all-purpose unbleached flour
1/3 c. Dijon mustard
1/4 t. paprika
1/8 t. cayenne
1/8 t. nutmeg
3 c. half and half
1/4 c. dry sherry
6 oz. cooked crabmeat, cut in bite-size pieces
6 oz. shrimp, cut in bite-size pieces
6 oz. lobster, cut in bite-size pieces
8 baked patty shells
Melt butter in medium sauce pan, over medium high heat. Mix in flour
and stir constantly. Cook 2 to 3 minutes. Add mustard, paprika, cayenne and
nutmeg. Stir and heat for 1 minute. Slowly add in half and half. Cook and
stir until mixture comes to a boil and thickens. Stir in sherry and seafood.
Cook for 1 to 2 minutes to heat. Spoon into patty shells. Serves 8.
Steamed King Crab with Remoulade Sauce
2/3 c. low fat mayonnaise
2 hard-cooked eggs, whites only, chopped
1 t. parsley, chopped
1 t. Dijon mustard
1/4 t. dry tarragon
1 1/2 pounds Alaska king crab legs
In medium bowl, combine first 5 ingredients. Cover and refrigerate so
flavors can develop. Cut crab meat into serving size pieces. Place crab in
steam basket over boiling water. Cover and steam about 5 minutes or until
heated through. Serve on platter with Remoulade sauce on side. Serves 4.
Quick Crab Cakes
17 oz. crab meat
1/2 c. plain dry bread crumbs
2 eggs, whites only
2 T. low fat mayonnaise
2 T. green onion, minced
1 T. fresh parsley, chopped
1 t. Worcestershire sauce
1 t. Dijon mustard
2/3 c. all-purpose unbleached flour
1/4 t. paprika
lime wedges for garnish
In medium bowl, combine all ingredients, except flour, paprika and lime.
Stir well to combine. Using about 1/2 c. each, mold crab mixture into 3 inch
round cakes. In shallow dish, combine flour and paprika. Lightly coat crab
cakes with flour mixture. Spray large no stick skillet with no-stick cooking
spray. Over medium heat, Saute crab cakes until golden brown on each side.
Place on serving platter with lime wedges. Serves 6.
Nutritional information per serving: 244 cal, 19 g pro, 6 g fat, 27 g carb.
Crabmeat Casserole
1 1/2 c. low fat milk
1 T. unsalted butter
1 c. cauliflower, rinsed, cut into florets
1 1/2 pound crabmeat, cut into chunks
1 T. white onion, chopped
1 t. lemon juice
1 T. French's yellow mustard
1/2 t. Worcestershire sauce
In a large skillet, over medium-high heat, add butter. Heat for 1 minute.
Add cauliflower and milk, and cook until almost tender. Add onion and
mustard. Simmer a little while. Preheat oven to 350 degrees. Spray a large
baking dish with no-stick cooking spray or butter. Place crabmeat in a large
baking dish. Put cauliflower mixture in a food processor. Process until
consistency is like cream. Pour over crabmeat. Add Worcestershire sauce
and lemon juice over all. Bake 1 hour. Serves 4 to 6.
Shrimp, Lobster & Crab Newburg
1/2 c. unsalted butter
1/4 c. cornstarch
1 t. paprika
2 c. heavy cream
2 c. low fat milk
1/2 c. dry sherry
6 eggs, whites only, well beaten
1 pound shrimp, peeled, deveined, cooked
1 c. lobster meat
1 c. crab meat
In 3 quart sauce pan, over medium heat, melt butter. Add cornstarch
and paprika. Stir until blended. Remove from heat. Gradually stir in cream
and milk until smooth. Increase heat to medium high. Bring to a boil,
3 T. all-purpose unbleached flour
1/3 c. Dijon mustard
1/4 t. paprika
1/8 t. cayenne
1/8 t. nutmeg
3 c. half and half
1/4 c. dry sherry
6 oz. cooked crabmeat, cut in bite-size pieces
6 oz. shrimp, cut in bite-size pieces
6 oz. lobster, cut in bite-size pieces
8 baked patty shells
Melt butter in medium sauce pan, over medium high heat. Mix in flour
and stir constantly. Cook 2 to 3 minutes. Add mustard, paprika, cayenne and
nutmeg. Stir and heat for 1 minute. Slowly add in half and half. Cook and
stir until mixture comes to a boil and thickens. Stir in sherry and seafood.
Cook for 1 to 2 minutes to heat. Spoon into patty shells. Serves 8.
Steamed King Crab with Remoulade Sauce
2/3 c. low fat mayonnaise
2 hard-cooked eggs, whites only, chopped
1 t. parsley, chopped
1 t. Dijon mustard
1/4 t. dry tarragon
1 1/2 pounds Alaska king crab legs
In medium bowl, combine first 5 ingredients. Cover and refrigerate so
flavors can develop. Cut crab meat into serving size pieces. Place crab in
steam basket over boiling water. Cover and steam about 5 minutes or until
heated through. Serve on platter with Remoulade sauce on side. Serves 4.
Quick Crab Cakes
17 oz. crab meat
1/2 c. plain dry bread crumbs
2 eggs, whites only
2 T. low fat mayonnaise
2 T. green onion, minced
1 T. fresh parsley, chopped
1 t. Worcestershire sauce
1 t. Dijon mustard
2/3 c. all-purpose unbleached flour
1/4 t. paprika
lime wedges for garnish
In medium bowl, combine all ingredients, except flour, paprika and lime.
Stir well to combine. Using about 1/2 c. each, mold crab mixture into 3 inch
round cakes. In shallow dish, combine flour and paprika. Lightly coat crab
cakes with flour mixture. Spray large no stick skillet with no-stick cooking
spray. Over medium heat, Saute crab cakes until golden brown on each side.
Place on serving platter with lime wedges. Serves 6.
Nutritional information per serving: 244 cal, 19 g pro, 6 g fat, 27 g carb.
Crabmeat Casserole
1 1/2 c. low fat milk
1 T. unsalted butter
1 c. cauliflower, rinsed, cut into florets
1 1/2 pound crabmeat, cut into chunks
1 T. white onion, chopped
1 t. lemon juice
1 T. French's yellow mustard
1/2 t. Worcestershire sauce
In a large skillet, over medium-high heat, add butter. Heat for 1 minute.
Add cauliflower and milk, and cook until almost tender. Add onion and
mustard. Simmer a little while. Preheat oven to 350 degrees. Spray a large
baking dish with no-stick cooking spray or butter. Place crabmeat in a large
baking dish. Put cauliflower mixture in a food processor. Process until
consistency is like cream. Pour over crabmeat. Add Worcestershire sauce
and lemon juice over all. Bake 1 hour. Serves 4 to 6.
Shrimp, Lobster & Crab Newburg
1/2 c. unsalted butter
1/4 c. cornstarch
1 t. paprika
2 c. heavy cream
2 c. low fat milk
1/2 c. dry sherry
6 eggs, whites only, well beaten
1 pound shrimp, peeled, deveined, cooked
1 c. lobster meat
1 c. crab meat
In 3 quart sauce pan, over medium heat, melt butter. Add cornstarch
and paprika. Stir until blended. Remove from heat. Gradually stir in cream
and milk until smooth. Increase heat to medium high. Bring to a boil,
stirring constantly. Boil 1 minute. Reduce heat to medium. Gradually stir
in sherry. Remove from heat. In separate bowl, stir about 1 c. of hot
cornstarch mixture into beaten eggs until blended. Stir egg mixture
into hot cornstarch mixture in sauce pan. Add shrimp, lobster & crab
meat. Return pan to heat. Cook 2 minutes over low heat, stirring
constantly until seafood is thoroughly heated. Do not boil. Serve over
rice or noodles. Serves 12.