SAUTEED CRAB RECIPES

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RED LOBSTER CRAB STUFFED MUSHROOMS RECIPE - FOOD.COM



Red Lobster Crab Stuffed Mushrooms Recipe - Food.com image

Make and share this Red Lobster Crab Stuffed Mushrooms recipe from Food.com.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onions, finely chopped
2 tablespoons red bell peppers, finely chopped
1/2 lb crabmeat
2 cups oyster crackers, crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese

Steps:

  • Preheat oven to 400deg F.
  • Wash mushrooms and remove stems.
  • Set caps aside, and chop half of the stems.
  • Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
  • Transfer to a plate and cool in refrigerator.
  • Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
  • Place mushroom caps in a sprayed or buttered baking pan stem side up.
  • Spoon 1 tsp stuffing into each mushroom cap.
  • Cover with a piece of sliced cheese.
  • Bake for 12-15 minutes until cheese is lightly brown.

Nutrition Facts : Calories 277.9, FatContent 15, SaturatedFatContent 8.5, CholesterolContent 86.2, SodiumContent 832.4, CarbohydrateContent 14.9, FiberContent 1.4, SugarContent 2.4, ProteinContent 21.2

CRAB CAKES WITH REMOULADE SAUCE RECIPE | KATIE LEE BIEGE…



Crab Cakes with Remoulade Sauce Recipe | Katie Lee Biege… image

Provided by Katie Lee Biegel

Categories     appetizer

Total Time 1 hours 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 22

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced 
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced 
1 pound jumbo lump crab meat 
3 tablespoons mayonnaise 
2 tablespoons minced fresh parsley 
2 teaspoons Dijon mustard 
1 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
2 slices bread, crusts removed, toasted and chopped into tiny pieces 
1 large egg, lightly beaten 
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup 
1 tablespoon capers, chopped 
1 tablespoon sweet pickle relish 
2 teaspoons Dijon mustard
Juice of 1/2 lemon 
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
  • In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
  • Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

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