How To make Crab Puff Savannah
1 tablespoon butter
1 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup sliced mushrooms
salt and pepper
to taste 2 pounds fresh spinach
1 cup ricotta cheese
1 tablespoon chopped parsley
1 pound crab meat :
picked over
5 large eggs
1 cup grated Swiss cheese
20 sheets Fillo dough
3/4 cup butter -- softened
In small skillet, melt 1 Tbsps. butter, add rd peppers, onions and mushrooms. Saute until tender. Season with salt and pepper. Placei n large bowl and chill. Clean spinach and remove stems. Blanch in boiling salted water for 2 minutes. Remove, plunge into cold water. Remove and squeeze out excess moisture. Chop spinach. Mix spinach with ricotta cheese and parsley, season with salt and pepper. Set aside. Gently mix crab meat into chilled vegetable mixture. In small bowl, beat eggs and mix with Swisscheese. Gently fold into crab mixture. Prepare fillo pizza crust (See - Basic Instructions) in greased 9x13x2" baking pan. After the first 5 layers of fillo sheets, spread half of crab mixture over fillo. Top with 5 fillo sheets and spead all of spinach mixture on top. Layer with another 5 fillo sheets, spead with remaining crab mixture and top with last 5 fillo sheets. Brush with butter and score to fillo sheets in diamond shape. Bake in preheated 350 F. over 50-60 minutes or until puffed and golden brown.
How To make Crab Puff Savannah's Videos
Maryland Style Lump Crab Cakes
Chef Frank shares essential tips for preparing authentic Maryland Style Lump Crab Cakes.
INGREDIENTS
1 pound lump crab meat
1 1/2 c. mayo
1/4 plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 1/2 cups mayo, 1 TBSP FRESH lemon juice.
1 TBSP Worcestershire sauce, 1 egg, 2 tsp yellow mustard,
1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix 1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Sprinkle lightly with paprika and top with a dab of butter.
7. Bake at 375 for 12-15 minutes.
OLD BAY SEASONING
BUY SUPER LUMP BLUE CRAB MEAT
BUY JUMBO LUMP CRAB MEAT
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
Crunchy Crab Cake Spiders - Blast from the Past
Enter Paula's Halloween lair as the witch herself brews up a tasty Hallo-Deen treat!
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Ingredients:
1 lb picked free of shells lump crabmeat
1 cup minced plus a few thin strips, for garnish red bell pepper
1/2 cup minced green onion
1/4 cup minced water chestnuts
1 large lightly beaten egg
1 teaspoon fresh lemon juice
1/4 teaspoon wasabi powder
1/4 teaspoon plus more for sauce salt
1/4 teaspoon freshly ground plus more for sauce black pepper
1 cup crushed (or soda crackers) saltine crackers
4 tablespoons butter
1 tablespoon vegetable oil
1 cup plus two tablespoons mayonnaise
1 tablespoon paprika
Preparation:
1.) In a large bowl, combine the crabmeat, bell pepper, green onions and water chestnuts.
2.) Add the egg, 2 tablespoons mayonnaise, lemon juice, wasabi powder, salt and pepper, and stir gently to combine.
3.) Gently stir in the crushed crackers.
4.) Form the mixture into 12 equal patties.
5.) In a large skillet, melt 2 tablespoons of the butter, and 1 tablespoon vegetable oil over medium heat.
6.) Add 6 crab cakes, and cook until golden brown, about 3 to 4 minutes per side.
7.) Repeat the process with the remaining 2 tablespoons butter and remaining 6 crab cakes.
8.) Arrange them on a serving platter.
9.) Garnish with red bell pepper strips to make spider legs, if desired.
10.) Serve immediately with the Mayonnaise Sauce.
Sauce:
1.) Combine 2 cups mayonnaise, paprika and a pinch salt and freshly ground black pepper in a small serving bowl.
Shrimp and Crab Casserole from Canned Seafood - Blast from the Past
In today's episode of Blast from the Past, Paula makes a shrimp and crab casserole using canned seafood.
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#pauladeen #blastfromthepast
Ingredients
1 Bell Pepper Chopped
1 Onion Chopped
Celery Chopped
Mayonaise
Worcestershire Sauce
Salt
Pepper
1 can Shrimp
1 can crab
Melted Butter
Saltine Cracker Crumbs
Recipe
1. Combine Bell Pepper, Onion and Celery in one bowl.
Add Mayo, Worcestershire Sauce, and salt and pepper to taste
2. Fold in Shrimp and crab
3. Pour melted butter over saltine cracker crumbs
4. Pour salad mixture into pie plate and top with buttered cracker crumbs.
5. Put in Oven for 35 minutes or until the salad is bubbly.
6. Serve and Enjoy!
Full Episode Fridays: Paula's Birthday Party - 4 Party Appetizer Recipes
4 Party Appetizer Recipes - Paula and caterer Susan Mason are sharing finger food ideas for Paula's birthday party, including some puff pastry appetizers, like tomato tartlets with puff pastry! Paula’s Best Dishes, Season 12, Episode 12.
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00:00 Intro
1:03 Tomato Tarts Recipe:
6:47 Crab Cakes Recipe:
13:13 Parmesan Cheese Rounds Recipe:
18:13 Shrimp Dip Recipe:
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Louisiana Style Rémoulade Sauce Recipe • Flavorful Sauce! ???? - Episode 241
Bonjour my friends! I'm Frankie and in this episode, I'll show you how to make my Louisiana Style Rémoulade Sauce recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit! ????
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Delicious Lump Crab Cakes With Mango Salsa | Full Recipe
Summer is almost here and we thought this would be a perfect arrow in your recipe quiver. This crab cake with mango salsa recipe is one of our favorites and we think that you will absolutely love the bright fresh flavors!
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