Take a look, let me know what you think!
Showing posts with label Crab Stuffed Peppers. Show all posts
Showing posts with label Crab Stuffed Peppers. Show all posts
Monday, November 2, 2009
Images from Dungeness Crab Stuffed Bell Peppers
Ok folks...here are the images from this week's recipe! These are the first food images I have taken with the new Nikon, and I think they are WAY better than the images I used previously that had been clipped from Flip videos.
Take a look, let me know what you think!
Take a look, let me know what you think!
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.
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.
Subscribe to:
Posts (Atom)
