Week of Seafood and Where to get the Best Seafood in the U.S.
Monday, June 2nd, 2008
Monday starts the week of seafood, and today is crab. Here are three crab recipes that will leave you less crabby.
• Crab Salad with Creole Dressing
Serves: 6
1/2 cup mayo
1 tbs. Dijon mustard
1/4 tsp. Creole seasoning, divided
1/8 tsp. sugar
1/8 tsp. cayenne pepper
1 lb. fresh lump crabmeat
4 Roma tomatoes, diced
1 cup diced seedless cucumber
4 cups mixed greens
Avocado cubes, shredded carrots, and red onion slices for a garnish (optional)
Whisk together mayo, mustard, 1/8 tsp, of the Creole seasoning, sugar and cayenne pepper in a small bowl, and set aside.
Combine crabmeat, tomatoes, cucumber and remaining 1/8 tsp. Creole seasoning in a large serving bowl. Toss with mayo mixture. Divide mixed greens on salad plates and top with the crabmeat mixture. Garnish, if desired with the avocado cubes, shredded carrots and the red onion before serving.
• Crabmeat Alfredo
Serves: 4
8 oz. dried spinach fettuccine or plain fettuccine
1/2 cup petit peas
4 oz. light cream cheese
1/2 cup of milk
1 1/2 cups cooked crabmeat
4 green onions, sliced 1/3 cup shredded Parmesan cheese
Cook pasta according to the package directions; add the peas during the last 2 minutes of cooking time. Drain when done and then return pasta mixture to the saucepan.
Meanwhile, heat cream cheese and milk in a saucepan over low heat until the cheese melts completely, watch it carefully so it doesn’t burn or stick to the bottom of the pan. Stir cheese until it’s smooth. Gently stir in crabmeat and onions. Heat through.
Pour sauce over the pasta and toss to coat. Let stand 1 minutes so mixture can thicken. Toss again. Sprinkle with Parmesan cheese before serving.
• Cauliflower and Crab Chowder
Serves: 4
2 cups cauliflower florets
1 (14 3/4-ox) can chicken broth
1/2 cup finely chopped red bell pepper
1 1/2 tsp. finely grated lemon peel
1 1/2 cups fat-free half and half or milk
3 tbs. flour
1 (8-oz) pkg. imitation crab flakes or real crabmeat (your choice, if you have a shellfish allergy)
2 tbs. fresh chopped dill (optional for garnish)
In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boil; reduce heat. Cover and simmer 6 to 8 minutes or until cauliflower is crisp and tender.
Stir together half and half and the flour. Stir in cauliflower mixture. Bring to boiling again.
Gently stir in crabmeat or imitation crab. Heat through. Season with salt and pepper to taste. Sprinkle with dill, if desires before serving and serve immediately.
The best place to get crab is at 
McCormick & Schmick’s Seafood Restaurant. The restaurant chain started in 1970 when Bill McCormick and Doug Schmick teamed up to bring great seafood to people nationwide. And since then they have established more than 80 restaurants and catering operations throughout the country. The two men, have established themselves as entrepreneurs with one collective vision, to run the nation’s premier family of seafood restaurants. With restaurants from Bellevue, Washington to Boston, Massachusetts.
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Earthly Eating Recipe
Brochette
Appetizer
1 loaf Italian bread
2 ripe tomatoes
1/2 onion
2 cloves fresh garlic
Dash of garlic powder
Dash of salt
1/4 cup virgin olive oil
2 tbs. balsamic vinegar
Dash of oregano
Cut the tomatoes in little chunks. Cut the onion in small chunks. Chop up the cloves of garlic. Place in a bowl, then add the rest of the ingredients, mix and let stand.
Slice the Italian bread, put tabs of butter on each slices and a little garlic powder and place them under the broiler for a few second until the butter melts. Take out of the oven and place on a platter and put a heaping tabs. of brochette on each slice. Serve as an appetizer.
Happy Eating!
