Crab - Maryland Recipes

Imitation Crab

The Maryland blue crab is having a hard time maintaining sustainable levels in the Chesapeake Bay. If we could give them a rest for a couple of years, then they may be able to make a comeback. These fun, fast, healthy recipes as aired on Now We’re Cooking, may help to Save the Crabs !! Imitation crab is made from cod, haddock, catfish and other fish scraps combined with sugars and other additives. Why not make imitation-imitation crab and help save the Maryland crab!

Potato Crab Cakes

Recipe Ingredients

1 medium baking potato
1 lb. cod fillet
Salt and Pepper
1 tsp. seafood seasoning
2 Tbs. sliced green onion top
1 Tbs. fresh parsley-minced
1 small garlic clove-pressed
1 Tbs. lemon zest
1 Tbs. red pepper-minced
1 Tbs. fresh minced oregano
2 oz egg white
1 clove garlic -minced
whole grain cornmeal
Safflower oil

1. Peel and dice potato, microwave, covered with ¼ cup water until tender, drain and mash.
2. Cut fillets as needed so that they are all approximately the same thickness. Season both sides with seafood seasoning, and sear until brown on both sides in a non-stick skillet.
3. Combine potatoes and flaked fish, and all other ingredients except the cornmeal and oil.
4. Spray pan with safflower oil, and heat on medium heat until hot.
5. Shape cakes and dust with cornmeal. Sear on both sides until brown.
6. Finish in oven for 15 minutes, at dinner service.

Cocktail Sauce
¾ cup ketchup
2 Tbs. horseradish
2 TB lemon
1 tsp. lemon zest
dash tobacco
1 tsp. Worcestershire

Combine all ingredients.

Cheesy Crab and Artichoke Dip
1 LB catfish fillets
½ tsp. seafood seasoning
2 pkg. non-fat cream cheese
1 cup reduced-fat mayonnaise
3 garlic cloves-pressed
½ cup red pepper-diced
1 can (14 oz) artichoke hearts in water-chopped
¼ cup onion-minced
4 oz Parmesan cheese-grated
1 lemon-zest, and juice
½ tsp. lemon pepper seasoning
1 pkg. whole wheat flour tortilla

1. Prepare catfish fillets as in above recipe using seafood seasoning.
2. Combine all remaining ingredients except tortillas.
3. Mix well and bake at 375º, for ½ hour or until hot.
4. Cut tortillas into 8 pie shaped wedges. Arrange on stoneware pan and sprinkle with additional lemon pepper seasoning.
5. Bake tortillas at 375º for 15 minutes or until brown.

Easy Turkey Recipes

Fun, Fast, Healthy FREE Recipes For Turkey Left-Overs

Are the holidays getting you down on turkey? Here are some left-over turkey recipes that are just a bit different. Left over turkey does not have to mean unending meals of turkey sandwiches. Try something new with these healthy turkey left-over recipes. These were prepared on the Now We’re Cooking TV show, episode called Encore, Encore, Encore! Check out the Now We’re Cooking show.

Pumpkin Split Pea Soup

2 qt. de-fatted turkey stock
1 lb. split peas
½ tsp. cayenne pepper
2 bay leaves
1 medium onion-diced
2 stick celery diced
3 cup butternut squash-diced
½ tsp. salt
¼ tsp. nutmeg
1 or more cup of left over turkey pieces

1. In a 4 qt. sauce pot combine stock, peas pepper and bay leaf. Heat to a bowl and simmer for 30 minutes.
2. Add diced onion and celery. Simmer for 20 minutes.
3. Add all other ingredients and simmer 10 minutes. Serve with crusty whole grain bread.

Turkey Calzone

2 Tbs. semolina flour
1 pizza crust (preferably whole wheat)
1 tsp. Italian Seasoning
2 cloves garlic-pressed
3 oz. part skim mozzarella cheese
1 cup cooked turkey strips
½ cup chopped broccoli
¼ cup sliced mushrooms
¼ cup red pepper-diced
3 oz. parmesan cheese-grated
1 egg
pizza sauce

1. Stretch crust out on a semolina dusted stone to about 12″ diameter. Sprinkle with Italian Seasoning Mix.
2. Add all ingredients from garlic to peppers. Place all ingredients on one side of the crust. Top with 2 oz. grated cheese.
3. Lightly whisk egg with fork and brush edges of crust with egg using a pastry brush.
4. Fold over crust to close and pinch to seal.
5. Combine 1 tsp. of Seasoning Mix with egg mixture and brush on exterior of crust.
6. Grate remaining cheese over outside.
7. Bake at 500º for 12-15 minutes or until golden. Serve with hot pizza sauce.

Mexican Turkey Fajitas

turkey mixture
1 tsp. olive oil
1 med. onion-sliced
½ cup sliced red pepper
¼ tsp. cumin
¼ tsp. chili powder
pinch cayenne pepper
pinch salt
2 cloves garlic
2 cup cooked turkey-strips
1 (14 oz.) can beans of your choice-drain and wash

1. Sauté onion and pepper in skillet with olive oil. Sprinkle with spices.
2. When onion is translucent add pressed garlic, turkey and beans.
3. Stir and cook for approximates 5 minutes.
4. Serve with Assorted Condiments of your choice

1 pkg. WW flour tortilla-warmed
shredded lettuce
diced tomato
chopped avocado (or guacamole)
sliced black olives
sour cream
salsa
shredded cheddar cheese

Turkey and Cantaloupe Stuffed Zucchini

2 small zucchini
1cup diced cantaloupe
¼ cup diced celery
½ cup reduced fat mayonnaise
1 tsp. curry powder
½ cup chopped cashews-divided
salt and pepper

1. Cut zucchini length wise from end to end making 2 boats out of each zucchini and discarding a ½ inch strip from the center.
2. Strip the seeds out of the zucchini boats using a Parisian scoop.
3. Sear each boat in a hot skillet until brown. (cut edge only)
4. Combine all other ingredients, reserving some cashews for garnish.
5. Mix well.
6. Fill boats with salad and top with cashews.

Good For Kids

Your Kids Deserve Good-For-You-Food

This fun, fast and healthy TV show Now We’re Cooking is airing again this week end with “Turkey, Turkey, Turkey” As we go into the holidays there is no better time like the holidays to fix good-for-you foods. Your kids deserve the best and there is no better time to fix prepare healthy foods than on a celebration.

10-12 lb. turkey
3 Tbs. seasoning of your choice
turkey neck
turkey giblets (excluding liver)
1 qt. water

1. Remove any excess fat from the turkey. Sprinkle inside and out with your favorite seasonings, or spice blends. (I like Pampered Chef’s Rosemary Herb Seasoning mix.). Tuck the wing tips under the turkey and put into a stoneware baking bowl with lid or a roasting pan and tent with foil.
2. Bake at 375º for approximately 2.5 hours or until an internal temperature of 170º is reached. (Note that the turkey may take longer if you do not use a baking bowl combination.)
3. Allow to rest for 45 minutes before carving.
4. Place giblets and neck into sauce pan and cover with cold water. Heat to a boil and simmer for about 1 hour. Use for sauce recipe below.

Apple Glazed Sweet Potatoes

4 medium sweet potatoes
1 Granny Smith apple
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch ginger
pinch allspice
1/2 cup dark brown sugar-packed

1. Boil potatoes until a firm but done state. Remove potatoes from the water and shock to cool in ice water. Remove skin by scraping with a knife. Slice into 1/2 inch slices and shingle in a casserole dish.
2. Peel, core and slice a Granny Smith apple. Layer on top of the potatoes.
3. Sprinkle with all other ingredients and bake at 350º about 30 minutes until hot.

Homemade Stuffing

This Whole Grain Date Stuffing is fun, fast and healthy. Remember that when you make it from scratch it is always healthier. Homemade stuffing is always better!

1 med onion-diced
2 stick celery-diced
2 medium carrots-peeled, and shredded
6 slices whole wheat bread-cubed
4 slices 8-grain whole wheat bread-cubed
1 egg and 4 oz. egg white
1/3 cup parsley-minced
1/3 cup fresh herbs-minced (I used rosemary, thyme and sage)
Salt and pepper
3/4 cup chopped dates
3/4 cup turkey stock

1. In a small sauté pan, gently cook the celery and onions covered over medium heat for about 5 minutes.
2. Combine all ingredients and mix until evenly distributed without over-mixing or breaking up the cubes too much. Put into lightly oiled stoneware casserole and cover with parchment paper or oiled brown bake.
3. Bake at 350º for 45 minutes.

Easy Gravy Recipe

3 cup de-fatted turkey stock
(use stock from giblets above and from the bottom of your roasting pan)
1/3 cup chopped fresh herbs
( I used rosemary, thyme and sage)
S& P
Granulated Flour (Wondra)

1. Heat stock to a boil and stir in seasonings.
2. While continuing to boil add flour gradually while constantly whisking until the sauce is the consistency that will coat the back of a spoon.
3. Reduce heat and cook at a simmer until sauce reduces to the desired consistency, approximately 10 minutes.
4. Taste and correct seasoning.

Campbell’s Green Bean Casserole Recipe

Campbell’s Green Bean Casserole Recipe has nothing compared to this Green Beans with Roast Onion Vinaigrette recipe that is very healthy and does not have all of the sodium in it that the convenient version has.

1 red onion
1 tsp. olive oil
several sprigs fresh thyme
6 Tbs. white wine vinegar
2 Tbs. olive oil
2 Tbs. stone ground mustard
1 Tbs. chopped fresh thyme
S & P
1 cup washed, sliced white mushrooms
1 lb. green beans-stems removed

1. Peel onion and cut in half crosswise. Cut down into onion like a pie without cutting through to bottom. Do both halves.
2. In a small stoneware baking bowl or other casserole dish, place onion on a bed of thyme and drizzle with olive oil, then top with thyme. Cover and bake for approximately 35 minutes.
3. When cooled cut onion into a dice.
4. In bowl combine all other ingredients with the diced onion, except mushrooms and onions. Whisk.
5. At service time: Microwave sauce until hot. Boil beans until done. Combine hot beans, sauce and mushrooms just before you serve.

Slab-A-Pumpkin Pie

Crust
3/4 cup whole wheat flour
1/2 cup white flour
3/4 cup rolled oats
1/2 cup pecans-chopped
1/2 cup brown sugar-packed
1/4 cup melted butter
1/4 cup canola oil
1 Tbs. canola oil

Mix all ingredients until combined and crumbly. Press into bottom of a 10″ X 15″ stoneware bar or a sheet pan. Bake for 10 minutes.

Filling
2 whole eggs
4 oz. egg whites
2 ( 15 oz.) cans solid packed pumpkin
2 (14 oz.) cans fat-free sweetened condensed milk
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

1. Combine all ingredients and mix until smooth.
2. Pour into partially baked crust and distribute evenly.
3. Bake for 30-45 minutes at 350º or until done.
4. Serve with non-fat whipped topping and a pecan garnish.

If you have not seen Now We’re cooking check this out:
Cooking With Herbs