How To make Crabmeat Custard
4 sl Crustless bread
6 oz Pk frozen snow crab meat
1 c Grated sharp Cheddar cheese
Salt and pepper 4 Eggs
3 c Milk
1/2 t Salt
ds Cayenne 1. Place bread slices in the bottom of a lightly greased,
shallow, 2-quart, heat-resistant, non-metallic casserole. 2. In a small bowl, combine crab meat, 1/2 cup of the cheese and
salt and pepper to taste. Spread on top of bread slices. 3. In a large mixing bowl beat together eggs, milk, 1/2 teaspoon
salt and cayenne. 4. Pour egg-milk mixture over crabmeat and top with remaining 1/2 cup
cheese. 5. Heat, covered, in Microwave Oven 15 to 18 minutes or until custard is
set.
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CRAB STUFFED SALMON
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INGREDIENTS
Salmon, 2-3 filets
2 cups crab meat (lump, claw, blend)
4 oz softened cream cheese
3 tablespoon mayonnaise
Paprika, to taste
Kosher salt, to taste
Black pepper. to taste
Garlic powder, to taste
Lemon juice, half a lemon
1 cup Panko Breadcrumbs
3 tablespoon, chopped parsley
¼ cup butter, melted
2 tablespoon Garlic, minced & divides
INSTRUCTIONS
Preheat oven to 375 degrees
1. In a small bowl, combine cream cheese, mayonnaise, parsley, seasonings and parsley. Add lemon juice and mix until well combined. Add breadcrumbs. Set aside
2. In a separate bowl, add seasonings to melted butter. Add minced garlic
Cut slits into salmon filets. Generously spread seasoned butter onto salmon. Sprinkle kosher salt on the entire salmon filet. Stuff salmon with crab mixture and bake for 15-20 minutes
Notes: If your crab mixture is too creamy, add more panko breadcrumbs. Alternatively you can also set in the fridge for 10-15 minutes to firm
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