CRAB-TOPPED COD
Richly flavored crab dresses up mild and flaky cod in this incredibly low-fat dish. In summer, try individually wrapping the fillets in foil and grilling them over indirect heat.-Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Sprinkle cod with salt and place in a greased 13-in. x 9-in. baking dish. Top fillets with crab mixture., Bake, uncovered, at 350° for 20-25 minutes or until cod flakes easily with a fork. Garnish with fresh dill.
Nutrition Facts : Calories 198 calories, Fat 4g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 647mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
CRAB TOPPED " COD"-STER
I combined two different recipes and tweaked here and there. I can't remember where they originally came from. The cod will taste just like lobster! It melts in your mouth. This is a family favorite and ask for it every week. This is not a low-calorie dish so beware!!
Provided by TMoney
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Dissolve the sugar and salt in the water then pour over the cod fillets in a large saucepan.
- Bring to a boil (which may take a while if using frozen fillets).
- Boil 4 to 5 minutes.
- Scoop fish out and drain very well, blotting as necessary.
- Place in a baking dish and brush with 6 Tbs of melted butter (must be the real cahoona, not margarine).
- While the fish comes to boiling point I start on the topping.
- Melt the rest of the butter in a saucepan and add the onion, sauté for 1 minute.
- Add the crab, parsley, dill, garlic powder and a touch of salt and pepper.
- Stir for 1 minute.
- Remove from the heat and add your crushed crackers.
- I top the buttered fillets with this mixture (you may want to use your hands to pile it high if your fillets are chunky); sprinkle with a little more melted butter and the lemon juice.
- Sprinkle with parmesan to taste.
- Place in oven until topping is slightly brown.
Nutrition Facts : Calories 628.5, Fat 30.3, SaturatedFat 17.9, Cholesterol 171.7, Sodium 2724.2, Carbohydrate 46.4, Fiber 0.2, Sugar 42.3, Protein 42.6
CRAB-TOPPED SHRIMP
Make and share this Crab-Topped Shrimp recipe from Food.com.
Provided by Millereg
Categories Crab
Time 25m
Yield 6 yummy shrimpers, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Thaw large shrimp, if frozen.
- To shell fresh or thawed shrimp, open each shell lengthwise down the body.
- Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
- Gently pull on the tail portion of the shell to remove the entire shell.
- Butterfly shrimp by cutting down the back almost but not all the way through; remove vein, and repeat with remaining shrimp- set aside.
- In a small nonmetal bowl microwave sliced green onion and butter or margarine, uncovered, on 100% power for 1 to 1½ minutes or till the green onion is tender.
- Stir in lemon juice and bottled hot pepper sauce.
- Toss with flaked crab meat and bread crumbs.
- Spread shrimp open.
- Place cut side up, in a 10-inch oval casserole.
- Cover with vented clear plastic wrap.
- Microwave, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once.
- Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole, and then spoon crab mixture over shrimp.
- Microwave, covered, on 100% power about 1½ minutes or till shrimp are done and crab mixture is heated through, rotating the casserole a half turn once.
- Serve with lemon wedges.
SHRIMP AND BANANA
Steps:
- Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
- Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
- Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.
TILAPIA TOPPED WITH SHRIMP IMPERIAL
Wife and I love Tilapia, but I'm not a fan of Crab Imperial so I decided to make the imperial with shrimp. You can substitute crab for the shrimp and use this recipe too.
Provided by Shock55
Categories < 60 Mins
Time 50m
Yield 2 , 2 serving(s)
Number Of Ingredients 12
Steps:
- Dice red pepper.
- Peel, devein and dice shrimp.
- Heat butter in nonstick skillet, add red pepper and cook for 3 minutes. Add shrimp, salt and pepper to taste and cook until shrimp are just fully cooked. Transfer to a bowl and allow to cool a few minutes.
- Butter a 9 X 13 casserole dish. Season fish on both sides with salt and pepper and place in dish.
- Add remaining ingredients except parmesan cheese to the pepper and shrimp mixture and mix well.
- Spread mixture equally on to the top of both filet's making sure the thickness of the topping remains equal. Sprinkle with parmesan Cheese.
- Heat oven to 350 degrees. Cover casserole dish and bake for 18 minutes covered.
- Remove cover, place under broiler and broil on low for 5 minutes. Watch to make sure it doesn't burn.
- Switch oven back to bake at 350 degrees for another 5 minutes.
- Remove from oven, let rest 2 or 3 minutes and serve.
Nutrition Facts : Calories 337.9, Fat 11.4, SaturatedFat 5.5, Cholesterol 225.1, Sodium 1260, Carbohydrate 13.1, Fiber 1.3, Sugar 2.2, Protein 44.7
CRAB-TOPPED FISH FILLETS
These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.
Nutrition Facts : Calories 429 calories, Fat 31g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1063mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.
CRAB, SHRIMP, & POTATO CHOWDER
This is a thick, creamy, and very flavorful chowder, and would be amazing in a bread bowl. I've made a lot of modifications to the original recipe as far as the ingredients go, and I've marked those with an asterisk, and I clarify it in the directions. I suggest reading through the recipe before shopping for your ingredients, just in case. Prep and cooking times are estimated.
Provided by collettem
Categories Chowders
Time 1h
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 18
Steps:
- * Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
- * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
- * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
- * If not using canned broth, 2 cups of broth works well.
- * I used two 6 oz. cans of crab meat each time I've made this chowder.
- * I used I lb. of extra-large shrimp, cut into small pieces.
- * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
- 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
- 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
- 3) Add potatoes and saute for an additional 1 minute.
- 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
- 5) Add one more tablespoon of butter if the mixture if desired.
- 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
- 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
- 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.
Nutrition Facts : Calories 453.1, Fat 31.8, SaturatedFat 19.2, Cholesterol 167.1, Sodium 659.3, Carbohydrate 28.7, Fiber 2.5, Sugar 4.1, Protein 15.8
SHRIMP AND CRAB STUFFED FISH
The original recipe uses trout, but I really like it with a nice, firm white fish like grouper or snapper. The shrimp and crabmeat stuffing should hold together loosely. It calls for 1/4 cup + 2 tbsp fine, dry bread crumbs, but I couldn't get Zaar to take that. If necessary, you can add up to 1/2 cup additional fine, dry breadcrumbs to the stuffing mixture to achieve your desired consistency.
Provided by breezermom
Categories Crab
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
- Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
- Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
- Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
- Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.
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- Place the cod fillets on a non-stick baking pan, or spray your pan with a little olive oil and put the cod fillets on top. Set aside.
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- Peel and devein shrimp; reserving shells. Cover shrimp with plastic wrap, and refrigerate until ready to use. Bring 4 1/2 cups water and reserved shells to a simmer in a large saucepan over medium-high. Remove from heat; let stand 15 minutes. Strain stock, and discard shells. Set aside 4 cups shrimp stock.
- Melt butter in a large heavy saucepan over medium. Whisk in flour; cook, whisking constantly, until light blond, about 3 minutes. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add Creole seasoning, bay leaf, and thyme; cook, stirring constantly, 1 minute. Add stock; cook, stirring occasionally, until slightly thickened, about 30 minutes.
- Add shrimp and crabmeat; cook over medium, stirring occasionally, until shrimp is fully cooked, 3 to 5 minutes. Remove and discard bay leaf and thyme sprigs. Season with kosher salt to taste; serve over rice
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