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Posts tagged “Crab

Crab Artichoke Dip with Asiago & Bacon

Crab Artichoke Dip with Asiago & Bacon ~ www.SumptuousSpoonfuls.com

My latest creation … please go over to my blog’s new “home” www.SumptuousSpoonfuls.com for the recipe!


Hot & Cheesy Seafood Spinach Dip

Post #2 of 5 in my Five Favorite Things for my Five Thousand Foodie Friends series …

Hot & Cheesy Seafood Spinach Dip

I have to combine some of my favorite things or I’m not going to fit them all in five posts!

I am quite taken with appetizers … little bites … dips … party food! Also I looove seafood … although I don’t cook it that often, since we are quite land-locked and it is difficult to get good seafood here. Unless you count walleye, silver bass, northern pike … THAT is quite attainable in these parts. But I made an exception for this special occasion and splurged on some seafood. Shrimp and crab … ah yes!

This yummy dip also features wine. And cheese. Another two of my foodie flavor loves. And a few veggies, because veggies and I are buddies too.

Hot & Cheesy Seafood Spinach Dip

Let’s put this all together, shall we? Don’t let the long list of ingredients scare you … it’s really quite a simple dip. You will be popping it in the oven to heat up in no time … it’s also great as a make-ahead-and-pull-it-out-and-bake-at-serving-time dip.

Hot & Cheesy Seafood Spinach Dip

  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped celery
  • 2 large cloves of garlic, peeled and chopped
  • 1 1/2 teaspoons of olive oil
  • 2 Tablespoons of Chardonnay (or other dry white wine)
  • 1 teaspoon of Worcestershire sauce
  • 1/3 cup frozen spinach, thawed, with the moisture squeezed out of it
  • 1/2 cup white beans (great northern or cannelini beans)
  • 1/4 cup light mayonnaise
  • 2 oz. light cream cheese
  • 1/2 teaspoon Old Bay Seasoning
  • Juice of 1/4 of a lemon
  • 1/4 cup plain nonfat greek yogurt
  • 1/3 cup freshly shredded Romano cheese (or other sharp, hard cheese like Parmesan)
  • 1/3 cup shredded smoked Gouda cheese (or other soft, melty cheese like Swiss)
  • 1 Tablespoon (or more) of fresh snipped dill weed (or 1 teaspoon of dried dill)
  • 1/4 teaspoon smoked paprika
  • 1 6-oz. can of crab meat, drained (or 4.25 oz. of fresh crab meat)
  • 1/3 cup of pre-cooked shrimp, chopped fine (I used medium frozen shrimp, but you could use any size … if yours are fresh, pre-cook them a little before adding them)

Toppings: a bit of extra shredded Romano and/or gouda cheese, some crushed crackers or breadcrumbs, and some chopped fresh chives and/or dill

Directions:

  1. In a frying pan or cast iron skillet, cook the onion, celery and garlic in the olive oil over medium heat until the onion is translucent and soft. Add the wine and worcestershire sauce and sautee until the liquid evaporates. Set aside.
  2. In a food processor, combine the spinach, white beans, light mayonnaise, and light cream cheese. Whir until well pureed and everything is a fine paste. If the mixture is too thick, add the lemon juice as well and maybe even the yogurt.
  3. Now in a medium-sized bowl, mix the sauteed veggies, the pureed mixture, and the remaining ingredients except for the toppings.
  4. Spray an oven proof bowl or small casserole with cooking spray and pour the dip into the bowl. Spread it with a spatula till it’s flat, then sprinkle with extra cheese and crushed crackers or bread crumbs.
  5. Bake at 400 for 10 – 20 minutes or until everything is hot and bubbly and the cheese is melted. Top with the fresh chives and/or dill before serving. It is good to put a shrimp on top to clue everyone in on what they can expect from this luscious dip!

Serve with crackers, toasted pita or bagel chips or vegies. (You can also put it in a mini-crockpot at a party to keep it warm.)

This is even better if you make the dip ahead of time and let the flavors meld overnight (or longer) in the fridge, then pull it out, top it and bake it just before you serve it.

Hot & Cheesy Seafood & Spinach Dip

This recipe was shared at Midweek FiestaCast Party Wednesday, These Chicks Cooked Whole Foods Recipe Swap, Tastetastic Thursdays,  Full Plate Thursdays, Fit & Fabulous Fridays, Fabulous FridaysWeekend Potluck, and Strut your Stuff Saturdays.


Green Chile Crab Cakes with Smoky Remoulade Sauce

Green Chile Crab Cakes with Smoky Roumelade Sauce

I’m so excited! This is my first Secret Recipe Club (SRC) post! I have been jealously watching other food bloggers’ secret recipe club posts and just dying for my little food blog to become “old enough” to join. You have to have at least 60 posts to join the club. I guess my marathon of blogging every day in October really helped with THAT.

In case you’re not familiar with the Secret Recipe Club,  … it is a “club” of food bloggers. Each blogger in the club is secretly assigned to make a recipe from another food blog and blog about it. You are assigned to a blog, but you can make any recipe you choose from that blog. On the “reveal” day, everyone in that group publishes their Secret Recipe.

I totally lucked out and was assigned to Jessica at Kitchen Belleicious. Oh I had so much fun looking through her blog … she has so many amazing recipes. I finally narrowed it down to two recipes: I was debating between the Shrimp Stew and the Green Chile Crab Cakes and I guess you can tell which one won out. I have a great affinity for crab cakes and do not get them very often, living in the midwest.

I had not intended to tweak this recipe at all because it looked absolutely perfect to me just like it was. But life was not cooperating with me on that one … It was tough to find fresh crab meat where I live, but I was determined to make THIS recipe, so I ended up using canned crab meat (oh the shame of it!). I just discovered I didn’t check my mayo supply before I went shopping, so I totally ran out of mayo before I even started making the sauce. I also had to make up some Old Bay Seasoning because I couldn’t find any of that at the store. And then I totally forgot the celery, so I substituted red bell pepper, which I think was one of those “good” kind of accidents, because it made these little crab cakes look so festive!

Green Chile Crab Cakes with Smoky Roumelade Sauce

Green Chile Crab Cakes with Smoky Remoulade Sauce

Ingredients:

  • 12 ounces of fresh crab meat (that’s 2 cans, if you can’t find fresh like me)
  • 1/3 cup chopped red onion (about 1/2 of an onion)
  • 1/3 cup chopped red bell pepper
  • 1/3 cup roasted, chopped Hatch green chiles
  • 1 clove garlic, chopped
  • 1 1/2 – 2 cups breadcrumbs
  • 1 1/2 TBSP cup spicy brown mustard
  • 1/2 cup light mayo
  • 1 egg, beaten
  • 1 tsp Old Bay Crab Boil Spice
  • Salt & pepper to taste (I actually didn’t add any salt or pepper)
  • Juice of 1 lemon

Remoulade Sauce:

  • 1 tablespoon chopped fresh parsley leaves
  • 2 TBSP green onions
  • 2 TBSP sweet pickles
  • 1 tsp horseradish sauce
  • Dash of garlic powder
  • 1/4 cup greek yogurt
  • 1/2 cup plain yogurt
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp adobo seasoning
  • 1/8 tsp pepper
  • 1/2 tsp smoked paprika

Directions:

  1. Combine vegetables, chiles, crab meat, and bread crumbs.
  2. Add the remaining ingredients and lightly toss together being careful not to break up the crab. If you are making large cakes, you can pan fry them in vegetable oil for 3-4 minutes on each side over medium heat or you can bake smaller cakes at 400. I shaped them into about 1 inch balls, then set them on the baking sheet and flattened them a bit. She said to bake them for 8 – 10 minutes, but I found I had to bake them for about 20 minutes to get them crispy.
  3. Whir together ingredients for remoulade in a handi chopper or food processor and serve alongside the crab cakes.
Green Chile Crab Cakes with Smoky Roumelade Sauce
Here’s the recipe I used for the Old Bay Seasoning I couldn’t find …

Copycat Old Bay Seasoning

from Robbie’s Recipes

  • 1 Tbls. ground bay leaves
  • 2 1/2 tsp. celery salt
  • 1 1/2 tsp. ground mustard seed
  • 1 1/2 tsp. black pepper
  • 3/4 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. paprika
  • 1/2 tsp. red pepper
  • 1/4 tsp. ground mace
  • 1/4 tsp. ground cardamom
Combine all ingredients in a bowl and store in an airtight container.



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