Tag Archives: crab

Dining, Recipes

Recipe: Crab Corn Chowder

I haven’t written up a recipe in awhile. But rest assured, I stayed busy in the kitchen all year.

I tend to prefer broth-like soups, but every wet, cold wintry day demands a spicy stick-to-your-ribs seafood chowder.

This recipe pairs crab and corn together for liquid gold creamy goodness. During warmer months, I usually omit the potatoes, but recently DH demanded potatoes in his chowder, so in they went.

Lite crab corn soup – minus the potatoes

The result is a kicky, New England-style chowder that’s sweet, spicy and chunky.

Base:

  • 4 oz onion, chopped or diced
  • 1 tablespoons evoo (for onion saute)
  • 16 oz lobster broth
  • 15 oz canned cream corn
  • 8 oz light cream cheese
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1 teaspoon cayenne pepper (omit for less spicy)
  • .25 tsp salt
  • 2 tsp stevia or sweetener of your preference
Make your own lobster broth for best flavor! Slow cooked shells

Saute the onions over medium heat, then add the rest of the ingredients above and mix thoroughly. Immersion blend till desired liquid consistency. Pour into slow cooker, then add the following ingredients.

  • 16 oz russet potatoes, diced
  • 1 medium or large jalapeno, diced (remove veins for less spicy)
  • 4oz heavy cream
  • 2 tbsp corn starch
  • 6- 8 oz claw meat
  • 12 oz roasted corn
  • 2 to 3 sprigs of thyme

Slow cook until thickened and potatoes are tender and cooked through, about 20-30 minutes over high heat. I don’t recommend pressure cooking because there isn’t enough liquid in this recipe, which will trigger the burn warning. Slow cooking will let this dish develop its flavor over time and thicken as it cooks.

Prior to serving, stir in 6-8 oz of crab meat. Garnish with chives or green onions.

Dining, Recipes

Recipe: Chili Garlic Mukimame with Crab and Salmon

Oh, mukimame…how I love thee. You’re the soybean of my dreams, unfettered and free. (Why is it that edamame removed from husks are referred to as “shelled” while imprisoned they are “unshelled”? Seems backward to me.)

While I was shopping at the grocery for a low-fat meat ingredient to go with soybeans, I recalled an edamame salad I once enjoyed from Central Market that featured smoked salmon.  That cinched it, I was going to match soybeans with crab and salmon. (Yes, real crabmeat is a splurge, but it tastes delish!) Edit: I also made this recipe with crawfish and crab (shellfish delight)!

  • Atlantic Salmon Fillets (Farm Raised), about 1/2lb (cut into 4 sections)
  • Garlic – Raw, 20 clove
  • Kroger Private Selection – Frozen Shelled Soybeans (Mukimame),  16oz
  • Kroger’s Private Selection – Wild Caught Claw Crabmeat, 8oz container
  • Huy Fong Foods – Chili Garlic Sauce, 2 tbsp (less if you don’t like spicy)
  • Sempio – Grapeseed Oil, 1 tbsp
  • Abc Kecap Manis – Medium Sweet Soy Sauce, 2 tbsp

Preheat oven to 350F. Place salmon fillets on baking sheet or oil-sprayed pan (I omitted spray). Season with garlic powder, black pepper, salt, or whatever suits your fancy. Place pan in oven and broil for about 10-15 minutes. (It’s okay if still a little rare in center, it will cook out later.) Set aside to cool.

Steam a 16oz bag of mukimame in the microwave for 5 minutes, or boil according to package instructions. Set aside.

Chop garlic. Heat grapeseed oil in a non-stick pan over medium heat. Fry garlic until golden brown.

Add steamed mukimame and toss in pan for 5 minutes. Stir in chili garlic sauce and sweet soy sauce until beans are coated. Cook for another 5 minutes.

Meanwhile, carefully break apart salmon into small chunks with a fork. Transfer salmon to pan. Empty container of crabmeat into pan. Toss mixture until everything is coated, about 1-2 minutes. Remove pan from heat. Serves 8.

MFP Recipe Calculator estimate per 4oz serving:
205 Calories
11g Carbs
9g Fat
20g Protein
5g Sugar
4g Fiber
Recipes

Lobster-Crab Shells and Cheese

2 4oz lobster tails
4oz fontina cheese
4oz gruyere
4-6oz aged white cheddar
1/2 cup of heavy cream
1/4 cup of milk
16oz medium pasta shells
2-4oz butter
2-4 tablespoons flour
6oz white crab meat (usually shredded but chunk okay)
1 tablespoons of fresh or dried basil (optional)
garlic powder
pepper (white pepper optimal)

Cut lobster tails in half and let marinade in melted butter for 10-20 minutes. Fire up the grill and heat until flames burn down, and coals are grey and hot. Place tails meat side down and grill for 2-3 minutes. Turn over tails, drizzle any remaining butter into the meat, and grill for another 2-3 minutes. Lobster tails should be a nice opaque white/pink to indicate doneness.

Boil pasta shells until al dente, about 9-10 minutes, drain. Prepare the butter-flour roux in a sauce pan, mixing over medium heat, keeping the roux at a pale, creamy color. Add the cream until heated through. Meanwhile, chop into cubes or shred all cheeses (easier to shred if cheese is hardened). Stir in cheese slowly in batches, making sure that each batch is melted and incorporated thoroughly before adding the next batch. Add milk to thin the cheese sauce if necessary. Reduce heat to medium-low, continue to stir so that cheese sauce doesn’t burn. Season with garlic powder and pepper to taste.

Transfer pasta to bowl. Pour cheese sauce over pasta. Mix crab meat into pasta, fold until shells are coated with sauce and crab meat.

Remove lobster from tails and chop into chunks, then use as a topping on the pasta. Sprinkle chopped basil leaves for color and flavoring over the pasta.