Monthly Archives: June 2008

Jun 18

Another Wonderful Crab Recipe

Posted on by

This is a recipe I just thought about to use the leftover crab meat that I have on hand at the moment. Give it a try and let me know what you think.

Cream Cheese and Blue Crab Dip:

1 package cream cheese, softened (8 oz)

3 tablespoons milk

1 tablespoon finely chopped sweet onion

1/8 teaspoon garlic powder

1/2 teaspoon Old Bay

crabmeat about 2 crabs picked ,picked over for shells, rinsed and drained

2 tablespoons grated fresh Parmesan cheese

Pre – heat the oven to 400 degrees.

Combine first 6 ingredients; fold in crabmeat.Spoon into a lightly greased 2 cup baking dish.Bake at 400 degrees for 20 minutes. Or until bubbly and lightly golden.

Sprinkle with Parmesan cheese and serve with crackers,chips or toast points.

This is a very simple recipe to prepare especially when you have unexpected guest drop in just substitute the fresh crab with a 4 or 5 ounce can of crab meat.

I hope ya’ll will give this recipe a try and please get back to me with what you think. We love the feed back here.

See ya’ll soon.

Jun 18

Strawberries

Posted on by

With strawberry season in full swing and the fantastic availability to get farm fresh ones here in Southern Maryland. I am making jams ,preserves and compote already. So I decided to make an ice pop type dessert for Tim. With His diabetes I have to be really careful of what I prepare for him.

So I hope ya’ll give these ice pops a try and let me know what ya’ll think.

Strawberry Banana Ice Pops:

2 pint (4 cups) strawberries, hulled

2 bananas peeled and mashed

1/2 cup sugar or 12 packets of sugar substitute

Directions

In a blender, puree strawberries, bananas, and sugar until smooth. Pressing with a spoon or rubber spatula, pass mixture through a fine-mesh sieve into a glass measuring cup (discard solids).

Pour mixture into eight 3-ounce pop molds. Insert sticks, then freeze until firm, at least 4 hours. Will keep well for about a week if they last that long.

Jun 16

Maryland Blue Crab Tarts

Posted on by

This is another great use of the Maryland Blue Crab. It is a fantastic appetizer for either a formal or casual get together’s.

Maryland Blue Crab Tarts:

1teaspoon Old Bay Seasoning

1 pound lump crab meat, picked over for shells and cartilage

1/2 red pepper seeded and finely diced

1/2 yellow pepper seeded and finely diced

1 celery stalk finely chopped

1/2 cup of your favorite mayonnaise

1/8 teaspoon lemon juice

2 teaspoons fresh chopped dill

60-70 small baked tart shells

salt and pepper to taste

Combine the crab,peppers,Old Bay, lemon juice, and enough mayonnaise to make a moist but not soggy mixture. Add the dill. Add salt and pepper to taste. Chill for at least 30 minutes or till ready to serve.

To serve add 1 teaspoon crab filling into each tart shell and garnish with fresh Dill Sprigs.