Any crab meat and oysters recipes?

Question

I made some gumbo the other day, and now I've ended up with leftover crab meat and oysters - and it was pretty expensive; I plan on using them! lol.. Does anyone have any suggestions of something I can cook with these being the main ingredients?

Answer 1

Crab Pasta Louis

Crab Salad Louis, a San Francisco classic, makes an elegant first course or luncheon entree. Use frozen lump crab meat for the fanciest presentation or canned flaked crab meat for a more economical version. If you have leftovers, mix them all together, and keep in the frige. the next day, after all the flavors combine and mingle, it is fabulous, but not as attractive. This is a great summer dish!

4-6 servings 2-3 appetizers. 35 min 25 min prep
Change to: appetizers. US Metric
1 cup fusilli (pasta, 4 oz)
1/2 cup Miracle Whip (or mayo if u prefer)
1/2 cup heavy cream
2 tablespoons lemon juice
2 teaspoons paprika (good spicey paprika if u can)
2 teaspoons Worcestershire sauce
3 green onions, sliced thin
1/2 teaspoon salt
1/2 teaspoon pepper
2 hardboiled egg, sliced
4-6 large lettuce leaves
1 cup frozen crabmeat, thawed (6ozs)
1 tablespoon chopped parsley
1 lemon, cut into wedges

Cook fusilli according to package directions; drain well.
(Rinse with cool water to stop cooking and to cool quickly; drain well) Chill completely.
Combine miricle whip, heavy cream, lemon juice, paprika, worcestershire sauce, green onions, salt and pepper in small bowl until blended; set aside.
Place lettuce leaves on a serving platter.
Toss chilled Fusilli and chunks of crab meat; arrange over lettuce leaves.
Pour reserved dressing over platter of Fusilli and crab meat.
Garnish with slices of egg and lemon wedges.
Serve immediately.



CRAB ENCHILADAS
Enchiladas don't get any better than this!




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INGREDIENTS: Serves 4-6
• 2 tablespoons olive oil
• 1 jalapeno pepper, seeded and chopped
• 1 medium yellow onion, chopped
• 2 shallots, chopped
• 1/2-3/4 lb. Dungeness crab meat
• 1 teaspoon cumin
• 1 clove garlic, finely chopped
• Juice of 1 lime
• 1 doz corn tortillas
• 1/2 cup corn or vegetable oil
• 1 8 oz. can Rosarita brand enchilada sauce
• 8 oz. grated Monterey Jack cheese
• 2 oz. grated Tillamook cheese
• 1 2 oz. can sliced olives
• 1/2 cup scallions, sliced in thin rounds
• 1/4 cup Fresh cilantro, chopped
PREPARATION:
• Heat olive oil in a skillet to medium hot. Add chopped onions, shallots and jalapenos until onions are translucent. Add garlic, cumin and lime juice. Let cool and stir in 1/2 of the Monterey Jack cheese and the crab. Heat enchilada sauce in a skillet and dip corn tortillas in sauce only long enough to soften. On a cutting board, fill each tortilla with the mixture, and roll up. Place the filled tortillas in a teflon lined baking pan tightly side by side. Evenly pour the enchilada sauce over the tortillas. Sprinkle next with the remaining Monterey Jack cheese and the Tillamook Cheese. Garnish with the sliced scallions and olives. Bake in a 325 degree oven for 20 minutes.
Garnish with cilantro.



Barbecued Oysters

(Reprinted with permission from Pike Market Seafood Cookbook, by Braiden Rex Johnson, Ten Speed Press, Berkeley, California)

Prepare barbecue or grill. Place oysters on ungreased barbecue or grill 4 inches from hot coals or heat element. Be sure oysters are rounded side down so they cook in their own juices. If using a barbecue with a hood, lower the hood. If using a grill, loosely cover oysters with a tent of aluminum foil. Cook 7 to 15 minutes, depending on the size of the oysters. Do not turn oysters during cooking. Shells may open slightly when oysters are done, but not always. Look for steam or bubbles around the fluted edges as a signal that they are ready.



RECIPE: Xinh's Oyster Sauté in Asian Sauce

(Provided by Xinh Dwelley, Chef, Xinh's Clam and Oyster House, 221 W. Railroad Ave., Shelton, Washington)

1 quart fresh shucked oysters, any size
2 T. butter or vegetable oil
1 T. minced garlic
1/2 chopped onion
1 T. Hoisin sauce
1 T. oyster sauce
1 T. cooking sherry
Juice of 1/2 fresh lemon
2 stalks thinly sliced celery
1 C. sliced red & green peppers
1 T. sesame seed oil
1 T. soy sauce (optional)
1 tsp. lemon grass
3 chopped green onion
1 T. chopped fresh cilantro (optional)
Black pepper to taste

In a large saucepan, boil one quart of salted water. Add oysters, stir gently for 2-3 minutes. Remove oysters from pan, wash and rinse, set aside. In a large sauté pan, heat oil or butter, add garlic, onion and lemon grass and sauté approximately one minute. Add oysters and simmer 2-3 minutes. Add remaining ingredients. Simmer, stirring gently until heated through. Add cilantro and green onions and stir well. Serve over steamed rice.



RECIPE: Lucille Wilson's Oyster Stew

(Provided by Nancy Lloyd of Oysterville Hand Print, author of Willapa Bay and the Oysters. Lucille Wilson was the original owner of The Ark restaurant in Oysterville.)

10 oz. jar of oysters
10 oz. water
1 tsp. - 1 tbsp. finely chopped onion
2 tbsp. flour
2 C. milk
Butter
Salt and pepper to taste
Dash of Tabasco (optional)

Drain and thoroughly rinse oysters in a colander. Place in pan. Add 10 oz. water and, if desired, between 1 tsp. and 1 tbsp. chopped onion. Boil 3 to 5 minutes. Remove oysters to cool, saving broth. Cut oysters into small pieces and return to pan with broth. Thicken broth with 2 tbsp. flour mixed with water. Bring to boil. Add 2 cups milk (as rich as your diet allows) and a lump of butter. Season to taste with salt and pepper, and add a dash of Tabasco if desired. Serves four.

Nancy Lloyd's variation (for those allergic to milk):

Substitute rice flour for regular flour when thickening broth, and substitute one can (14 1/2 oz.) full strength chicken broth for the milk. Season to taste. Serves two or three.

Answer 2

Seafood is always best eaten fresh. Can you invite a friend/s around for a seafood platter. You can leave the platter about most uncooked or - Thinly cut the squid and either very quickly grill or crumb and fry. Make or buy a dipping sauce for the prawns. If you can't eat oysters natural then add a topping and put under the grill or toaster to cook the topping. Make a little cheese mornay sauce for the scallops or marinate and very quickly grill or fry. Crab claws fresh with a chilli dipping sauce. Or just plain wedges of lemons to squeeze over if nothing is hot.

Answer 3

Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 Seconds Nonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.

*To avoid any mess while cooking, place the crab quiche on a cookie sheet inside the oven.
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Hot Crab Dip
Serves 4

1 (8 oz pkg.) Cream Cheese, softened
1 (8 oz pkg.) Crabmeat
1 Tbsp 2% Milk
1 Green Onion, chopped
1/2 Tsp Prepared Horseradish
1/4 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 Tsp Paprika

Instructions:
Preheat the oven to 375ºF

In a large bowl mix all of the ingredients until blended well.

Put mixture in a baking dish and sprinkle with paprika.

Bake for 15 minutes. Serve with assorted vegetable dippers.
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Oysters Rockefeller
Serves 24

24 Fresh Live Medium Oysters, unopened
1 (10 oz pkg.) Frozen Chopped Spinach, thawed
1/3 Cup Italian Style Dry Bread Crumbs
1 Green Onion, chopped
2 Bacon Slices
1 Tbsp Dried Parsley, chopped
1/2 Tsp Salt
1/4 Tsp Tabasco Sauce
3 Tbsp Olive Oil
1 Tsp Coffee-Flavored Liqueur
4 Cups Kosher Salt, for garnish

Instructions:
Preheat the oven to 450ºF

Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Clean the oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain; cool oysters. When cooled break the top shell off of each oyster.

Using a food processor, chop the spinach, bread crumbs, green onions, bacon and parsley. Add the salt, hot sauce, olive oil and coffee-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.

Arrange the oysters in their half shells on a pan with kosher salt to hold the oyster in place. Spoon some of the spinach mixture on each oyster. Bake for 10 minutes until cooked through, and then change the oven's setting to broil and broil until browned on top. Serve hot.

Answer 4

Crab cakes! Make them ahead and Freeze for later.
Oysters - raw or cooked? Well there is always the fried oyster po' boy sandwich....

Stick with N'orleans recipes and you should do fine.
You could also add to the gumbo and Freeze.

Answer 5

Crab cakes. use red onions, chopped cilantro, chopped garlic, salt, pepper, a teaspoon of dijon mustard, mayo and mix it all in w/ the crab meat. shape your crab meat and freeze it overnight. the next day, add breadcrumbs and serve.

as for the oysters......if are they still alive? if not, you need to throw them away.

Answer 6

I love crab sandwiches... just break up the crabmeat and mix it with some miracle whip.mayonnaise, whichever you prefer put it on bread with some salt and pepper and yum yum yum its awesome and hits the spot.

Also you can through it in with some scrambled eggs and bell peppers and fry it up....top with cheese to melted and enjoy.

Answer 7

crab cakes and rockfeller oysters.

Answer 8

try allrecipes.com

Answer 9

try www.foodnetwork.com