Dungeness Crab Stuffed Bell Peppers

Good Monday morning Foodies, and Happy November! I hope everyone had a great Halloween...I know I did!
It was chilly over the weekend (Shocker, Shocker) so I decided that Sunday would be the day to stay home and cook. This week's recipe: Dungeness Crab Stuffed Bell Peppers.
Honestly folks...this is one of the best crab recipes I have ever enjoyed. The stuffing stayed a bit crisp, the peppers were not overcooked and bursting with flavor and the sweet mild Dungeness crab meat melded so well with the fresh Mozzarella & Parmesan cheeses.
That crab stuffing was to die for. I must find new uses for it, and try it with Lobster. In my experience anything that is awesome with crab, will be even more so with a nice Maine or Tristan Lobster Tail. More on that experiment later!
Also, this weekend was the first time I got to test drive my new Nikon :)
Gone are the days of slightly blurry photography clipped from the Flip camera. My Flip is outstanding when it comes to video, but for still photography, it was time to move on up!
So here are the recipe and video for the Dungeness Crab Stuffed Bell Peppers. Good photography coming soon!

Dungeness Crab Stuffed Bell Peppers
Ingredients
1/2 cup Panko breadcrumbs
The meat of 1 11/2 -2lb Dungeness Crab
1 stalk celery, chopped
1/2 dry minced onion
4 bell peppers
1 garlic clove, minced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup butter
1/2 cup shredded fresh mozzarella cheese
1/2 cup shredded Parmesan cheese

Directions
Sauté vegetables, excluding bell peppers, in clarified butter until tender (about 5 minutes). Mix in the Crab Meat and bread crumbs. Season to taste with salt and pepper. Stuff bell peppers and cover tops with cheese. Bake 350°F for 30 minutes covered with tinfoil. Remove tinfoil after 30 minutes and continue to bake for another 10 minutes uncovered until cheese becomes brown on top.
Serve immediately.

Crab Saute Scampi

Good Monday morning Foodies! I hope everyone had a nice relaxing weekend!
I spent Saturday evening preparing another great seafood dish in honor of National Seafood Month! This week's recipe was an easy Crab Saute Scampi with Lobster Gram's Fresh Catch Jonah Crab Meat.
The Fresh Catch Jonah Crab Meat from Lobster Gram is ideal for so many recipes because of how convenient it is! Two lbs of this fresh Jonah Crab Meat already cooked, picked and shelled for you! All you have to do is find your favorite recipe and toss in the crab!
Gourmet does not have to mean complicated! In my experience, the easiest way to create a five star feast is working with quality products and letting that quality shine through.
This recipe is a great example of just that!

How to Make Crab Saute Scampi


Ingredients
12 oz. cooked Jonah Crab meat
1/2 cup butter
3 tablespoons chopped garlic
1/2 cup white wine
1 teaspoon of lemon juice
1/4 cup clam juice or chicken broth
Pinch salt, pepper, garlic powder, and parsley
1 lb. cooked pasta

Directions
In a medium sauté pan, melt the 1/4 cup of butter and sauté the garlic until it is golden brown. Add white wine, clam juice or chicken broth and spices and bring to a boil. Let sauce boil away until half is left. Add the crab meat and return to a simmer. Reduce heat, add the remaining butter and simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley.

Grilled Alaskan King Crab Legs with Simple Seafood Marinade

Good Friday morning all! I hope everyone is having an awesome Friday and has some rockin' plans for Labor Day. I have a lot of relaxation planned for myself. Lobster Gram was cool enough to close the office all weekend long, so all of my lobster loving cohorts get a chance to have a nice long three day weekend. Thanks Dan!
So last night's dinner was awesome. I prepared some simple seafood marinade and grilled up some Alaskan King Crab legs from Lobster Gram on the indoor grill. I also brought home a Manhattan Clam Chowder (I could live on this soup) and a Cookies N' Creme Cake for dessert. I whipped up some fried potatoes to enjoy with the crab, and both the cameraman/sous chef and I were stuffed beyond reason when the meal was complete.
The crab legs were the most flavorful I have had in a long time. The simple seafood marinade augmented all of the natural deliciousness of the crab, and would actually go well on anything from Lobster to fin fish. I intend to try this one again with a lot of different types of seafood.
And on that note, here is the recipe and how to video for the Simple Seafood Sauce and Alaskan King Crab legs. Happy Eating foodies! See you all soon with some great images.


Simple Seafood Marinade for Grilling Alaskan King Crab Legs

Ingredients
2 lb. frozen cooked King crab legs, thawed & shelled
1/4 cup clarified. butter, melted
1 tbsp. mustard
1/8 cup lemon juice
1/4 c. dry white wine
1/8 cup dry parsley
Salt & Pepper to taste
Garlic Powder to taste

Directions
Combine dry wine, butter, lemon juice, parsley, mustard and salt/pepper/garlic powder to taste. Brush the mixture on crab meat. Place crab meat on grill heated to medium. Brush the crab meat with the butter mixture and turn occasionally until heated through, 5 to 6 minutes.

Cajun Crab Burgers Tonight

So tonight I'm making Cajun crab burgers with my fresh catch Jonah Crab I got on Friday. Unfortunately I was unable to do anything with it when it arrived fresh on Friday, but as it is so fresh and never frozen, I was able to freeze it for the weekend and pull it out this afternoon to thaw without worrying about compromising the fresh taste with freezer burn. It's been a while since I have gotten our fresh catch so I decided to take some pictures to share. So here they are! I'm taking this crab home tonight to cook with, and tomorrow I will have a new video up!

This is the container that the crab comes in. Two containers per 8oz of crab meat, and best of all...these containers are REUSABLE! Yay free Tupperware I won't worry about getting lost lol!

Here you can see the fresh crab a little better. It's very white in color with just hints of
pink and red

Here is a close up on the fresh Jonah...I'm getting hungry just smelling it!

And finally I can't help myself anymore...I have to have a bite of this
...mmmmmm Crab perfection

See you tomorrow with the video. Until then, happy eating Foodies!

Creole Crab Burgers

Going through my Creole/Cajun recipes made me really want a Creole Crab Burger. This recipe is one of the best I have found. The recipe I adapted to create this one called for Tartar sauce as the accompaniment, but I can't stand Tartar sauce. I make my own remoulade and I like using that. I'll post that recipe a little later today. I'm also going to hunt down a recipe for Bananas Foster and give that a shot. Anyone happen to have a good recipe for Bananas Foster? I would love to hear from you!

Ingredients

• 1 pound fresh Jonah crab meat
• 1/4 cup mayonnaise
  
• 3 scallions, thinly sliced
  
• 1 large egg, lightly beaten
  
• 1 teaspoon Worcestershire sauce
  
• 3/4 teaspoon dry mustard
  
• 1/2 teaspoon cayenne
  
• 1 3/4 cups fine dry bread crumbs, divided
  
• 3/4 cup vegetable oil
  
• 4 kaiser rolls or hamburger buns, split and toasted
  
• Accompaniments: Remoulade & iceberg lettuce

Recipe Directions
Stir together crab meat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain. Assemble burgers with buns and accompaniments.
Source:Creole Crab Burger Recipe