Saturday, August 1, 2009

Crabmeat Calzones



1 package hot roll mix
1 1/4 cups hot water
2 tablespoons vegetable oil
1 cup ricotta cheese
1 cup mozzarella cheese, grated
8 ounces cream cheese, softened
1/2 pound crabmeat
4 green onions, chopped
1 clove garlic, minced fine
1 small can olives, chopped
1 tablespoon fresh parsley or 1 teaspoon dried, chopped
In large bowl, combine hot roll mix (flour mixture and yeast). Moisten with water and oil. Turn out dough onto lightly floured surface. With greased hands, shape dough into ball and knead until no longer sticky (about 3 minutes). Divide into 10 equal parts. Cover loosely with plastic wrap and towel.

Meanwhile, combine remaining ingredients in medium bowl, mixing well.
Roll out each ball of dough into an 8-inch circle on a lightly floured surface. Spoon 1/3 cup filling
over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over
filling. Press edges to seal, fluting sealed edge decoratively. Place on greased cookie sheet, then
brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes).
Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling

Crab Tomato Sandwiches



3 ounces cream cheese, softened
1/2 cup shredded crabmeat
1 teaspoon lemon juice
1 egg, lightly beaten
3 tablespoons mayonnaise
2 tablespoons minced parsley
2 tablespoons grated Parmesan cheese
Dash of cayenne pepper
6 slices sandwich bread, crusts removed
2 large tomatoes, ripe but firm
Preheat oven to boil. Combine cream cheese, crab meat, lemon juice, egg, parsley, Parmesan
cheese and cayenne pepper; blend carefully. Toast one side of the bread slices. Cut tomatoes
into thick slices and place on untoasted side of bread slices. Spread with the topping mixture and
broil about 5 inches from heat until puffed and browned

Crab Newburg



1 cup (2 sticks) butter
3 tablespoons flour
1/8 teaspoon red pepper
Dash of Tabasco® sauce
2 tablespoons onion juice
2 cups heavy cream
1/2 teaspoon seasoned salt
1/2 teaspoon Accent®



In a double boiler, with water in bottom boiling vigorously, melt the butter. Blend in flour, stirring until mixture is smooth. Add remaining ingredients and cook until mixture is smooth, stirring constantly but slowly. The mixture should be thick.

Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any cartilage). Heat thoroughly.

When sauce is thoroughly heated, add 3 tablespoons sherry wine, mix well, and let set while
water in bottom pan simmers. Keep covered. Let steep for 15 minutes before serving over
buttered toast or in patty shells.

Crab Melt Sandwiches 2



1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons coarse-grained mustard
4 (1-inch thick) slices Italian bread, with crust removed
4 teaspoons freshly grated Parmesan
Unsalted butter, softened, if desired
Preheat broiler.
Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine. In a small bowl,
whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour
sauce over crab and toss to coat.
Season crab mixture with salt and pepper and chill, covered, for 30 minutes.
Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure.
Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased
baking sheet.
Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan
over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and
golden, 1 to 2 minutes.
Serves 4.

Crab Melt Sandwiches



1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons coarse-grained mustard
4 (1-inch thick) slices Italian bread, with crust removed
4 teaspoons freshly grated Parmesan
Unsalted butter, softened, if desired



Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine.

In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until
smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and
chill, covered, for 30 minutes.

Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure.
Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased
baking sheet. Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.

Serves 4.

Crab Burgers



1 cup fresh or canned crab meat
1/2 cup diced celery
2 tablespoons chopped onion
1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise



Mix all ingredients. Spread on toasted English muffins and broil a few seconds.

Serve hot.

Crab Benedict



1 pound fresh crabmeat, drained and flaked
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons mayonnaise or salad dressing
1 tablespoon Worcestershire sauce
1 tablespoon butter or margarine, melted
1 (1 1/8 ounce) package Hollandaise sauce mix
4 English muffins, split and toasted

Combine first 5 ingredients; sauté mixture in melted butter until thoroughly heated. Prepare
Hollandaise sauce according to package directions (or make your own!).

Spoon crabmeat mixture over cut sides of English muffins; top with Hollandaise sauce.

Makes 4 servings.

Cowpoke Sandwich




1 large onion, sliced thick
Cilantro and Mexican oregano, dried, crumbled
Salt and pepper
Bread slices, buttered
Vinegar and water, in equal amounts
Cayenne pepper, to taste



Put onion slices in a bowl. Coat with spices, then cover with water and vinegar mixture.
Refrigerate for 8 to 10 hours.

Drain onion slices, season with salt, pepper and cayenne. Place between two slices of buttered
bre

Cowboy Joes


1 pound lean ground beef
1 (8 ounce) can tomato sauce
1/2 cup onion, chopped
1/4 cup catsup
1 tablespoon granulated sugar
1 1/2 teaspoons Worcestershire sauce
1 tablespoon vinegar
1/2 green bell pepper, chopped



In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients except buns; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes.
Serve on buns.