Maryland-Style Crab Soup

Maryland-Style Crab Soup

adapted from Maryland Seafood Cookbook III

There are different styles of crab soup. This a s tomato based version which is lower in fat and calories than the cream based version.

If you would prefer a milder spice, decrease the amount of Old Bay.

Makes large 4 servings                                               1 WW Blue point / serving

1 quart crab stock

1 28-oz. can whole peeled tomatoes

4 oz. corn, fresh or frozen, thawed

1/2 cup frozen peas, thawed

1 cup potatoes, cut into 1/2 - inch pieces

1/3 cup chopped celery

1/2 cup chopped onions

1/2 tsp. Old Bay seasoning  or your favorite seafood seasoning

1/2 tsp. Kosher salt

1/8 tsp. lemon pepper

1/2 lb. crabmeat

1. Place the stock into a pot and bring to a boil.
2. Drain the tomatoes, putting the juices into the pot.
3. Chop the tomatoes and  add to the pot, along with the corn, peas, potatoes, celery, onions, Old Bay, salt and lemon pepper.; simmer covered over low heat for about 45 minutes or until the vegetables are almost cooked.
4. Add the crabmeat and cook for another 15 minutes or until heated through.
5. Serve passing more Old Bay for people who want it spicy.

Enjoy!

Crab or Shrimp Stock

 Crab or Shrimp Stock

adapted from Paul Prudhomme

I like to save the shells from seafood to make a rich stock to make soups.

If you do not have enough crab shells to make 2 lbs. you can supplement with shrimp shells.

Makes 2 quarts                                                        0 WW Blue points / serving

2 quarts cold water + more to cover the shells

2 lbs. crab shells

1 carrot, cut into quarters

1 celery stalk, cut into quarters

1 small onion, cut into quarters

5 peppercorns

1. Put the 2 quarts of cold water into a stock pot.
2. Add the shells, carrot, celery, onions and peppercorns; Note the height water in the pot.
3. Add additional water to cover all of the shells.
4. Bring the mixture to a boil.
5. Reduce the heat to low and simmer uncovered at least 4 hour but preferably 8 hours; adding water to keep at the original height in step 2. (In the 8 hours I cooked my stock I had to add about 3 more cups of water.)
6. Allow the stock to cook. Strain. Refrigerate if you are not using immediately.

Enjoy!

Dungeness Crab Boil

Dungeness Crab Boil

The Crab Louis dressing and the Chili Sauce are much lighter options for dipping than the traditional drawn butter.

I like to use my outdoor turkey fryer to cook crab or lobster it keeps the house cooler and is less messy.

Makes 2-3 servings                        0 WW Blue points / serving + dipping sauces                                                                                

3 lbs.  Dungeness Crab

Hooper's Crab House Crab Seasoning or your favorite crab boil seasoning

Crab Louie Dressing        (1 WW Blue point / 2 Tbsp.)

Homemade Chili Sauce    (0 WW Blue points / 2 Tbsp.)

1. Bring a large pot with a few inches of water to a boil. 
2. Add the crab to a steamer basket in layers if necessary, seasoning each layer generously with the seasoning.
3. Lower the basket into the pot and seam for 5- 10 minutes or until the shells are red and the meat is heated through.
4. Serve with your favorite dipping sauce

Enjoy!

Skinny Crab Stuffed Mushrooms

Skinny Crab Stuffed Mushrooms

adapted from Taste of Home

Makes 4 servings            1 WW Blue point per 4 mushrooms

16 medium fresh white button mushrooms, stems removed

4 ounces crabmeat

1 Tbsp. mayonnaise

1 Tbsp skim milk

1 Tbsp dried breadcrumbs

1/2 tsp Old Bay seasoning

1 Tbsp shredded Parmesan cheese

1/2 garlic clove, minced

Minced fresh parsley for garnish (optional)

1. Preheat the oven to 400F.
2. Combine the crabmeat, mayonnaise, milk, breadcrumbs, Old Bay, cheese and garlic in a bowl.
3. Stuff the mushroom and place them in a shallow baking dish coated with cooking spray.
4. Cook in the preheated oven until the  mushrooms are tender, about 20 minutes.
5. Sprinkle with parsley, if using, and serve.

Enjoy !!

Open Faced Crab Mango Salad Sandwiches

 Open Faced Crab Mango Salad Cups

adapted from Cooking Light Annual Recipes 1994

Makes 4 servings        1 WW Blue Points

Serves 2                

3 Tbsp reduced fat mayonnaise

1 tsp celery seeds

1 Tbsp chopped fresh cilantro

2 tsp fresh lemon juice

1 tsp chopped jalapeno pepper

2/3 cup diced mango

6 oz. crabmeat

Salt & Freshly ground pepper

4 lettuce leaves

2 tsp slivered almonds

Combine the mayonnaise, celery seeds, cilantro, lemon juice, jalapeno, mango and crabmeat.

Season to taste with salt and freshly ground pepper

Divide the mixture among the 4 lettuce leaves. Top with slivered almonds.

Enjoy!

Spicy Crab with Noodles & Zoodles

Spicy Crab with Noodles & Zoodles

adapted from Food Network

Makes 2 servings                        4 WW Blue points

The points can be reduced by 1 point if you use seafood stock or chicken stock in place of the wine.

Cooking spray

1 small jalapeno pepper, minced

1 clove garlic, minced

1/3 cup dry white wine

5 ounces crabmeat

1 Tbsp chopped fresh parsley

1 1/2 tsp chopped fresh dill

1 1/2 tsp chopped fresh mint

1 tsp  grated lemon rind

Noodles & Zoodles - reserve 1/3 cup of pasta cooking water

1. Coat a saute pan with cooking spray and cook jalapeno and garlic and cook until soft.
2. Add the wine and cook until reduced by half.
3. Add the crab and cooked until heated through.
4. Add the noodles and zoodles and pasta water to the saucepan. Add the herbs and toss to coat.
5. Divide between 2 plates and serve.

Enjoy!

Spicy Wing and Spicy Crab Legs ..... and Veggies Stuffed Peppers

We can not have a visit from Nate without a wingfest. The boys like to make their own hot sauce concoctions. The wings were roasted in a 450F oven for about 40 minutes after being tossed with Old Bay. Although I would have LOVED to dive into the wings, I made my own healthy spicy feast .... crab legs... along with a tomato, onion and basil stuffed peppers. 
My two boys were diving into the crab as well. Do you think it is because it was mine or did they really want it???

Spicy Crab Legs
3 pounds crab legs, thawed if frozen
1 tablespoons olive oil
1/4 cup vegetable stock
6 cloves garlic, chopped
10 thin slices peeled ginger
 8 scallions, cut into 2-inch pieces
4 jalapeno peppers, seeded and finely chopped
1 teaspoons sugar substitute ( I like Splenda)
1/4 cup vegetable stock
2 tablespoons oyster sauce
2 tablespoons soy sauce
Cooking Spray
Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking. (Although it is a lot of work up front, it makes eating the legs much easier.)
Coat a roasting pan with cooking spray. Place over 2 burners. Add  the olive oil. When hot add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar substitute and cook, stirring, until the mixture is fragrant, about 1 minute. Add 1/4 cup vegetable stock along with the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Transfer the crab and sauce to a bowl. Serve hot.

Roasted Peppers Stuffed with Tomatoes, Onion & Basil
adapted from Gourmet - July 1999
2  bell peppers
1 cup cherry tomatoes
1/2  medium onion
1/2 cup packed fresh basil leaves
2 garlic cloves
Cooking Spray

Preheat oven to 425°F and coat a baking pan with cooking spray. Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and spray cut edges and stems with cooking spray.  Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 1 tsp oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Mini Crabcakes with Three Dipping Sauces

Mini Crab Cakes
Yield: Makes 24
8 ounces low fat cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup reduced fat sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse salt
Large pinch of cayenne pepper
6 ounces fresh crabmeat, picked over, patted dry, coarsely shredded
1 cup panko
1/4 cup (1/2 stick) unsalted butter, melted
Beat the cream cheese until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, salt, and cayenne pepper. Fold in crabmeat. Cover and chill.
Preheat oven to 350°F. Generously coat 2 mini muffin pans with cooking spray. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. (I made these in the morning and then reheated in 350°F oven for about 10 minutes.) Arrange crab cakes on serving platter; sprinkle with chives.

Red Chili Mayonnaise
1/2 cup mayonnaise
2 teaspoons chili-garlic sauce
1 3/4 teaspoons lemon juice
Combine all ingredients and refrigerate until ready to use.
Sweet Roasted Pepper Rouille
1/2 roasted pepper
3 Tbsp fresh lemon juice
2 Tbsp mayonnaise
2 Tbsp fresh breadcrumbs
1 1/2 tsp white wine vinegar
1 3/4 tsp capers, including juice
1 1/2 tsp chopped garlic
1 1/2 tsp salt, or to taste
1 tsp sugar
1/2 tsp cinnamon
1/3 tsp cayenne or to taste
1 c vegetable oil
Puree all ingredients except oil until smooth. With motor running add oil in a slow stream, blending until emulsified.  Refrigerate until ready to use.
Tartar Sauce
1/2 cup light mayonnaise
1 Tbsp sweet pickle relish
1 1/2 tsp Dijon mustard
1 1/2 tsplemon juice
1/2 shallot, minced
Coarse salt and ground pepper
In a small bowl, mix the mayonnaise, relish, mustard, lemon juice, and shallot. Season to taste with salt and pepper.