crab | My Danish Kitchen

Posts Tagged ‘crab’

Shrimp and Crab Salad

Posted in Appetizers, Lunch, New Years Eve, Salad, Seafood, tagged appetizer, crab, dill, Lunch, old bay, party, salad, seafood, shrimp on March 19, 2012| 4 Comments »

Shrimp And Crab Salad

I have been looking for a really good seafood salad and I think I finally found it. This recipe is super delicious! I kept the Old Bay down to just a scant 1/2 teaspoon because often times I think the Old Bay is just too overpowering and it ends up ruining the gently seafood flavors. And of course dill, seafood and lemon juice is a match made in heaven. The flavors enhance the more time you let it rest in the refrigerator so I would recommend you make it several hours before serving. This recipe gave me at least four generous servings. Enjoy!

Ingredients:

4 ounces cooked, peeled and deveined shrimp

4 ounces cooked crab-meat

1 hard-boiled egg, finely diced

1/4 cup mayonnaise

1/8 cup celery, finely diced

1 small shallot, finely diced

1 tablespoon fresh lemon juice

1/2 tablespoon fresh dill, chopped

1/2 scant teaspoon Old Bay

Directions:

Peel, devein and cook shrimp until pink (2-3 minutes). Once shrimp has cooled off, cut into bite size pieces and set aside.

In a small bowl combine mayonnaise, celery, shallot, lemon juice, dill and Old Bay, stir to combine. Add shrimp, crab meat and egg. Toss gently to coat with mayo sauce, cover with plastic wrap and place in refrigerator. Allow to marinate for at least 1 hour. Serve on fresh bread, crackers, pita wedges or whatever your heat desires. Enjoy!

Source: adapted from Panera

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Crab Cake Sliders With Horseradish Tartar Sauce

Posted in Appetizers, Condiments, Lunch, Main course, New Years Eve, Seafood, tagged crab, crab meat, dressing, rolls, seafood, sliders on May 17, 2011| 8 Comments »

Crab Cake Sliders

Sliders seem to be a very popular item on todays restaurant menus. They are often served as an appetizer but can certainly go over for lunch or as a light dinner. These fashionable little mini foods can be made with a variety of ingredients like oysters, pulled pork, burgers of all kinds, as a sandwich or with meatballs and….drumroll please….as mini crab cakes. I had been craving these little guys for a while and when Joe suggested we get some seafood from our local market I knew just what it was going to be. Let me tell you, these crab cake sliders are really delicious and if you make the sauce ahead of time the flavors in the sauce intensifies very nicely.

Ingredients:

Crab Cakes:

1 lb crab meat

7 saltine crackers, crumbled

1 egg, beaten

2 tbsp mayonnaise

1 tsp gray poupon mustard

1/4 tsp Worcestershire sauce

1/2 tsp old bay

1/2 tsp salt

oil for frying

Horseradish Tartar Sauce:

3 tbsp mayonnaise

2 tbsp sweet relish

1/4 – 1/2 tsp horseradish (depending on your taste)

King’s Hawaiian rolls

Directions:

Start by making Tartar Horseradish Sauce by mixing together mayonnaise, relish and horseradish in a small dish. Refrigerate until ready to use.

Beat egg, set aside.Crumble saltine crackers, set aside. Using your clean hands, gently inspect crab meat for shells and place in a bowl. Add egg, mayonnaise, mustard, Worcestershire sauce, old bay, salt and crackers. Gently mix all ingredients together and form into small 2 inch patties.

Preheat oven or toaster oven to 400 degrees F. Add oil to pan and heat to medium high heat. Brown patties on both sides, remove from pan and place on baking sheet lined with foil. Finish cooking in oven or toaster oven for 10 minutes. Add rolls to oven the last 1-2 minutes of cooking time to heat through.

Assemble crab cakes on rolls with dressing. Enjoy