If you want to prepare and serve your own snacks for the kids on hot summer days, here’s a perfect treat that you can try at home.  This zucchini recipe is a wonderful recipe that your kids will surely enjoy.  It has a long list of spices and ingredients that will definitely add flavor to this delicious snack.

INGREDIENTS

* 1 tablespoon vegetable oil
* 1 teaspoon mustard seed (optional)
* 1 teaspoon cumin seeds
* 1 small red onion, thinly sliced
* 1 tablespoon grated fresh ginger
* 4 cups grated zucchini
* 1/2 teaspoon chili powder
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cinnamon
* salt to taste
* 4 (10 inch) flour tortillas
* 4 fresh chives
* 1/2 cup sour cream (optional)

DIRECTIONS

1. In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
2. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt.
3. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!

These crabbies recipe is a filling and a satisfying meal that can be passed on from generations to generations.  It has  a special filling made from cheese and other loads of wonderful spices that can really make you enjoy your meals. This recipe is ideal during family events and celebrations.

INGREDIENTS

* 1/4 cup margarine, softened
* 2/3 (5 ounce) container sharp processed cheese spread
* 8 ounces cooked crabmeat
* 1/4 cup mayonnaise
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried parsley
* 8 English muffins, split

DIRECTIONS

1. Preheat oven on broiler setting.
2. In a medium bowl, mix together margarine and cheese spread. Stir in crabmeat, mayonnaise, garlic powder, and parsley. Spread the mixture on the split English muffins. Arrange on a cookie sheet.
3. Broil until the cheese mixture is bubbly.

Bagels are a filling treat and everyone loves them.  So why not make your on bagels?  This way, you can control how you want your bagels to taste.  This bagel recipe actually has something new and exciting to offer.  The onion flavor from the bagels complements the crabmeat nicely.

INGREDIENTS

* 1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
* 1/2 cup shredded Cheddar cheese
* 1/4 cup finely chopped celery
* 1/4 cup sour cream
* 3/4 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* 4 onion bagels, split
* 1 (3 ounce) package cream cheese, softened
* 4 leaves lettuce

DIRECTIONS

1. In a bowl, combine the first six ingredients.
2. Toast bagels; spread with cream cheese. On the bottom of each bagel, place a lettuce leaf and 1/4 cup of crab mixture. Replace tops.

Admittedly, there are some people who do not like fish too much.  We’re betting, though, that this dish can change their mind.  These crab-stuffed catfish recipe is a special recipe that has catfish fillets with a delicious mixture of crabmeat, cheese, seasoned bread crumbs and mayonnaise.

INGREDIENTS

* 1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
* 3 tablespoons seasoned bread crumbs
* 2 tablespoons shredded Monterey Jack cheese
* 2 tablespoons butter, melted
* 1 1/2 teaspoons mayonnaise
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* dash cayenne pepper
* 2 (6 ounce) fillets catfish or whitefish fillets
* 1/8 teaspoon paprika

DIRECTIONS

1. In a bowl, combine the first eight ingredients. Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish. Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika. Bake, uncovered, at 425 degrees F for 22-26 minutes or until fish flakes easily with a fork.

Filet mignon are the types of dishes that we usually consume in restaurants; wouldn’t it be interesting to finish off these meals right smack in your own kitchen?  Here’s a recipe that we can recommend if you’re planning a night out with your friends and family members during a special occasion or celebration at home.  This filet mignon dish is stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce.

INGREDIENTS

* CRAB STUFFING:
* 2 tablespoons olive oil
* 1 teaspoon minced onion
* 1 teaspoon minced green onion
* 1 teaspoon minced garlic
* 1 teaspoon minced celery
* 1 teaspoon minced green bell pepper
* 2 tablespoons shrimp stock or water
* 1 (6 ounce) can crab meat, drained
* 2 tablespoons bread crumbs
* 1 teaspoon Cajun seasoning

* PEPPERCORN SAUCE
* 1 1/4 cups beef broth
* 1 teaspoon cracked black pepper
* 1 fluid ounce whiskey
* 1 cup heavy cream

* STEAKS:
* 4 (6 ounce) filet mignon steaks
* 4 slices bacon, cooked lightly
* salt and cracked black pepper to taste
* 1 tablespoon olive oil
* 1 clove garlic, minced
* 1 teaspoon minced shallot
* 1 cup crimini mushrooms, sliced
* 1 fluid ounce whiskey
* 1 teaspoon Dijon mustard

DIRECTIONS

1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

Potatoes are loaded with carbohydrates, but unlike rice, potatoes have a more pronounced taste.  It’s flavors are not something that we easily get tired of.  For this reason, potatoes are best used as an additive to other meals such as this crab-stuffed recipe.  Try this recipe today, you’ll surely love it.  It’s a little challenging, though, but it’s absolutely worth it.

INGREDIENTS

* 4 medium baking potatoes
* 1/4 cup butter or margarine
* 1/4 cup light cream
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup finely chopped green onions or chives
* 1 cup shredded Cheddar cheese
* 1 (6 ounce) can crabmeat – drained, flaked and cartilage removed or imitation crabmeat
* Paprika

DIRECTIONS

1. Bake potatoes at 425 degrees F for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a tin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

Crab recipes are a personal favorite of many individuals.  Crabs taste really great, especially with just the right amount of spices, toppings and garnishes to add a distinct flavor to this healthful seafood.  This recipe is best served after a long day outside. 

INGREDIENTS

* 1 cup soft bread crumbs
* 1 cup cooked or canned crabmeat – drained, flaked and cartilage removed
* 1 small onion, finely chopped
* 1 egg, lightly beaten
* 1/2 teaspoon salt
* dash cayenne pepper
* 4 (4 ounce) sole fillets
* 3 tablespoons melted butter or margarine, divided (optional)
* 1 tablespoon all-purpose flour
* 1/2 cup chicken broth
* grated Parmesan cheese
* Sliced almonds

DIRECTIONS

1. In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350 degrees Ffor 25-30 minutes or until fish flakes easily with a fork.
2. Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.

If your craving for a healthy and filling salad recipe that is also quite nutritious, here’s what we can recommend.  This special recipe combines crabmeat and pasta, tossed with a creamy seasoned sauce.  This salad dish is best served when chilled.

INGREDIENTS

* 1 (12 ounce) package uncooked pasta shells
* 1/2 cup light sour cream
* 1/2 cup light mayonnaise
* 1 tablespoon lemon juice
* 1 tablespoon honey mustard
* 1 tablespoon chopped fresh dill
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 pound cooked crabmeat
* 1/2 cup diced red bell pepper
* 1/2 cup diced green bell pepper
* 1/2 cup chopped green onions

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
2. In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
3. In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.

Soups are in-season when we’re having a cold weather.  Lately, such weathers are becoming more and more often.  This is why you need another soup recipe.  Try this special tomato crab soup recipe; it’s something that you can serve to your friends and family members.  Try it now, you surely won’t regret it.

INGREDIENTS

* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/4 cup chopped onion
* 1 (10.75 ounce) can condensed tomato soup
* 1 (14.5 ounce) can diced tomatoes
* 1 (6 ounce) can crabmeat
* 1 pint half-and-half cream

DIRECTIONS

1. In a large saucepan over medium heat, cook garlic and onion in oil until softened. Stir in tomato soup, tomatoes and crabmeat and heat through. Stir in half-and-half and cook until bubbly.

Ever heard of crab imperial?  Of course you have!  Crab Imperial is a wonderful meal that almost everyone loves.  If your problem lies on how to prepare the dish, consider that problem done.  Here’s how you can create such a dish.  This recipe has the distinct Asian flair that we all love.  Enjoy this meal with the rest of the family!

INGREDIENTS

* 1 cup dry sherry
* 1 tablespoon finely chopped shallots
* 1 green bell pepper, finely chopped
* 6 fresh mushrooms, thinly sliced
* 1 pimento, chopped
* 1/2 cup heavy cream
* 1 egg yolk
* 1 teaspoon dry mustard
* 1 pound cooked crabmeat, flaked
* 1 cup mayonnaise
* 1/2 cup Gruyere cheese, shredded

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 6 individual baking dishes.
2. Bring sherry to boil in a medium saucepan, and stir in shallots, green bell pepper, mushrooms, and pimento. Over medium heat, cook, stirring occasionally, until only a small amount of liquid remains.
3. In a small saucepan over low heat, whisk together heavy cream and egg yolk for about 3 minutes. Stir into the shallot mixture. Mix in dry mustard.
4. Remove the mixture from heat, and stir in the crab. Cool, stir in the mayonnaise, then scoop into the prepared dishes. Top with Gruyere cheese.
5. Bake 10 minutes in the preheated oven, until lightly browned.