Red Pepper, Crab & Corn Pies

August 11th, 2011 § 0 comments § permalink

Makes 8 pie pockets

Ingredients

2 roasted red peppers, deseeded and chopped
1 cup lump crab meat
1 cup fresh corn kernels
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Savory Herb Curd (recipe follows)
Savory Pie Dough
1 egg beaten
Coarse Salt

Directions

Pre-heat oven to 375 ° F .Roll out the pie dough and cut into 8 circles about 8 inches in diameter. Place a few spoonfuls of the herbal curd down in the center, next place a few spoonfuls of roasted peppers, crab meat and corn, sprinkle with the fresh herbs and fold then empanada style by rolling form one side to the other. Brush with the beaten egg and place in the oven and bake for 20 minutes or until golden brown. Remove from oven and sprinkle with coarse salt.

Savory Herbal Curd
Makes 2 cups

Ingredients

1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon corn starch
¼ cup grated cheese, parmesan or cheese of choice
¼ cup fresh herbs of choice, chopped fine
4 large eggs, beaten
Pinch of salt
Pinch of cayenne pepper

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

Summer Corn Crab Puffs

August 10th, 2011 § 0 comments § permalink

Makes 2 dozen puffs

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
½ cup flour
1 ½ cup whole milk
1 cup lump crabmeat
1 cup fresh sweet corn kernels
1 medium red bell pepper, chopped fine
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
¼ cup fresh parmesan cheese, grates
1 teaspoon cayenne pepper
Salt & black pepper
2-3 eggs, beaten
1 ½ cup breadcrumbs
1 tablespoon fresh mint, chopped fine
Oil for frying
Maldon salt

Directions

In a large sauce pan heat the butter and oil and sauté shallots until soft. Add the flour stirring constantly until the flour is incorporated into a paste. Whisk in the milk slowly and bring to a boil, making sure to be whisking constantly! Allow to boil for about 3 minutes while whisking or until very thick. Take off the heat and mix in the crabmeat, corn, red peppers, lemon zest, herbs, parmesan and cayenne pepper. Season with salt and pepper and mix well. Place in a shallow dish or baking sheet with sides and allow to cool completely. Heat about 2-3 inches of oil in a frying pan and bring to about 360 degrees F. Place the beaten eggs in a shallow bowl and the flour and the breadcrumbs and mint in another. Shape the cooled crab mixture into a bunch of little balls about an inch in diameter at most. Coat each ball with egg and then roll in the breadcrumb mixture. Place gently in the hot oil and fry until golden brown flipping a few times this process should take about 2-3 minutes. Place the cooked puffs on paper owls to drain and sprinkle a little maldon salt.

Shrimp and Crab Fresh Corn Enchiladas with Salsa Verde & Red Sauce

November 30th, 2010 § 0 comments § permalink

Serves 6

Salsa Verde

INGREDIENTS

1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, seeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup fresh cilantro leaves
½ cup half-and half
Juice of 1 lime

PREPARATION

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Salsa Rojo (Red Sauce)

INGREDIENTS

2 tablespoons olive oil
4-6 medium dried red chilies, seeded, and chopped (stems included)
1 medium yellow onion, chopped
1 poblano pepper, seeded and chopped
2 medium tomatoes, chopped
2 tablespoons tomato paste
½ cup fresh cilantro leaves
2 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon cumin seeds
1 teaspoon smoky chili powder
3 teaspoons salt
2 cups water (or chicken broth)

PREPARATION

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Enchiladas

INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled

PREPARATION

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions, bell peppers, and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn, and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice, and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled, pour salsa vede over all enchiladas evenly. Sprinkle the top with remaining cotija cheese. Bake for approximately 30 minutes or until slightly golden brown on top.

Shrimp and Crab Fresh Corn Enchiladas with Salsa Verde

November 12th, 2009 § 0 comments § permalink

Serves 6

Salsa Verde

INGREDIENTS

1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, deseeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup cilantro leaves
½ cup half-and-half
Juice of 1 lime

PREPARATION

Place the tomatillos, poblano peppers, cumin, salt and water in a medium sauce pan and boil for about 15-20 minutes until tomatillos are soft. Take off burner and allow to coolfor about 30 minutes. Transfer tomatillo mixture to a blender and add cilantro, half-and-half and lime juice. Blend until smooth. Refrigerate.

Enchiladas

INGREDIENTS

Olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled

PREPARATION

In a large sauté pan, heat olive oil on medium high heat. Sauté onions, bell peppers and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled pour salsa verde over all enchiladas evenly. Sprinkle the tops with remaining cotija cheese. Bake in a preheated 375° oven for approximately 30 minutes or until slightly golden brown on top.

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