Crab Topped Cod Ster Recipes Recipe For Zucchini Recipe For Shrimp

CRAB-TOPPED COD

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.

CRAB-TOPPED FISH FILLETS

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.

CRAB TOPPED " COD"-STER

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.

CRAB SALAD-STUFFED ZUCCHINI

Steps:

• Fill a large pot with about 1 inch of water and fit with a steamer basket; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Season the zucchini with salt, then arrange in the steamer basket; cover and steam until crisp-tender, 5 minutes.
• Combine the crabmeat, 1 tablespoon lemon juice, 2 tablespoons olive oil and 1/4 teaspoon salt in a medium bowl. In another bowl, combine the mayonnaise, mustard, 1 tablespoon lemon juice, the Worcestershire sauce, cayenne and 1/4 teaspoon salt.
• Blot the zucchini dry with paper towels and brush with the remaining 1 tablespoon each olive oil and lemon juice. Fill with the crab mixture and top with the spicy mayonnaise. Sprinkle with paprika, celery leaves and scallions.

CRAB SPAGHETTI WITH ZUCCHINI AND BASIL

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
• Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything.
• Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil.

CONNIE'S ZUCCHINI "CRAB" CAKES

Steps:

• In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
• Shape mixture into patties. Dredge in flour.
• In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

ZUCCHINI CRAB QUICHE

Steps:

• Preheat oven to 350.
• Bake piecrust for 10 minutes, cool.
• Whip eggs and milk/cream until light and fluffy.
• add all other ingredients, watch salt as crab and cheese are fairly salty.
• Pour into prebaked pie crust.
• Bake at 350 for 45 to 50 minutes or until toothpick inserted into middle comes out clean, be careful not to overcook, just until touched in the middle is almost firm to touch.

PASTA WITH SHRIMP, OYSTERS, AND CRABMEAT

Steps:

• Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
• Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.