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.

Crab Mousse On Cucumbers

This is a great crab mousse recipe I like using for parties. I prefer to use Jonah crab meat for this one, but you can substitute with other crab, lobster or shrimp if you like. I love that seafood is so versatile!

Ingredients

• 1/2 pound Jonah Crab Meat
  
• 1 3-ounce package cream cheese, cut up and softened
  
• 2 tablespoons mayonnaise
  
• 1 tablespoon Dijon-style mustard
  
• 1 tablespoon minced shallots
  
• 2 teaspoons prepared horseradish
  
• 1/2 teaspoon ground cayenne pepper
  
• 1/4 teaspoon salt (optional)
  
• 4 medium cucumbers, each about 8 inches long

Directions
Remove 2 tablespoons crab meat for garnish, if desired. Place remaining crab, cream cheese, mayonnaise, mustard, shallots, horseradish, pepper, and salt, if using, in a food processor bowl; cover and process until smooth, scraping sides of bowl. Spoon mixture into a pastry bag fitted with a large star tip. Using a zestier or vegetable peeler, peel the cucumbers, leaving some strips of skin. Cut into 3/4-inch-thick slices. (Or, halve 2 cucumbers lengthwise and slice 3/4-inch thick.) With a melon scooper, scoop out the center of each slice to create a cup. Pipe mousse into cucumber cups. Sprinkle each with reserved crab meat, if desired. Cover and chill up to 2 hours before serving. Makes about 40 pieces.
Source:Mousse

Crab Salad on Cucumber Rounds

This crab salad recipe is one of my tried and true favorites. I admit that the crab mousse is easier to make, but if I have the time, I like making this for parties.

Ingredients

• 1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)
  
• 12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only)
  
• 1/3 pound shelled cooked crab meat (preferably Jonah crab)
  
• 1/4 cup thinly slivered shallots
  
• 1 tablespoon finely shredded carrot
  
• 1 tablespoon chopped fresh cilantro
  
• 1 tablespoon chopped fresh mint leaves
  
• 1 tablespoon chopped green onion
  
• 2 tablespoons lime juice
  
• 1 1/2 teaspoons Thai roasted-chili paste (purchased or homemade)
  
• 1 teaspoon Asian fish sauce or salt to taste
  
• teaspoon sugar
  
• About 8 ounces English cucumber

Directions
Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup. Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds. In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion. In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar. Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste. Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.
Source:Cucumber

Crab Puffs with Cream Cheese

I love cooking with cream cheese. It's a little fatty, but taste is never compromised. These little appetizers remind me of jalapeno poppers, but with yummy crab meat. I usually make these for a game day snack, but they can be brought to any gathering you require an appetizer for.

Ingredients

• 2 cups oil for deep frying
  
• 1/2 pound cooked Jonah crab meat
  
• 1/2 (8 ounce) package cream cheese, softened
  
• 1 tsp garlic salt
  
• 1 (16 ounce) package small won ton wrappers
  

Directions
Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
In a medium bowl, mix together cooked crab meat, cream cheese and garlic salt. Roll a small amount of the crab meat mixture inside each won ton wrapper and seal. In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.
Source: Puffs

Briochette Crab Melts

As far as the crab goes for this recipe, I think Jonah Crab is the most suitable. The sweet delicate flavor of the Jonah Crab meat pairs well with the granny smith apples.

Ingredients

• 8 small round brioche or buttery dinner rolls, split crosswise
  
• 6 tablespoons truffle butter or unsalted butter, softened
  
• 1/2 cup mayonnaise
  
• 1/4 cup minced red onion
  
• 1/4 cup chopped flat leaf parsley
  
• 1 tablespoon fresh lime juice
  
• 1/2 Granny Smith apple--quartered lengthwise, cored and thinly sliced crosswise
  
• Several dashes of hot sauce
  
• Salt and freshly ground pepper
  
• 1 pound Jonah crab meat, picked over
  
• 1 1/2 cups shredded Gruyere cheese

Directions
Preheat the broiler. Spread the cut sides of the brioche with the truffle butter and set on a baking sheet, cut sides up. Broil the rolls 6 inches from the heat, until toasted. Reduce the oven temperature to 400 degrees F.In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper. Fold in the crab meat.Set the top halves of the rolls aside. Top the bottoms with the crab salad and sprinkle with the Gruyere. Bake in the upper third of the oven until the cheese is melted. Close the crab melts and serve.
Source:Brioche