CRABMEAT-STUFFED ZUCCHINI BOATS
This a delicious way to use up all that summer squash! I will often make this recipe on Sunday and then have an easy, nutritious lunch ready for the week.
Provided by Michelle Thompson Arndt
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter and olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned, about 5 minutes.
- Scoop flesh from the zucchini halves using a spoon, leaving a 1/4-inch layer intact. Chop zucchini flesh and stir into the skillet. Cook until soft, 3 to 5 minutes. Stir in bread crumbs, parsley, salt, and pepper. Reduce heat to low.
- Flake crabmeat into the skillet, leaving some larger chunks. Add lemon juice and ground mustard. Cook until crabmeat is heated through, 2 to 3 minutes. Remove from heat.
- Divide crabmeat mixture evenly among the zucchini halves. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until zucchini is soft, 20 to 30 minutes.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 49.3 g, Cholesterol 40.2 mg, Fat 15.8 g, Fiber 4.6 g, Protein 16.6 g, SaturatedFat 5.3 g, Sodium 1775.6 mg, Sugar 13.5 g
MANDY'S CRAB STUFFED ZUCCHINI
After searching for yet another way to use garden zucchini, I found a recipe for a crab stuffing that after many tries I think I have perfected!
Provided by Mandy Blizzard
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
- Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.
- Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.
Nutrition Facts : Calories 525.7 calories, Carbohydrate 30.1 g, Cholesterol 129.2 mg, Fat 28.4 g, Fiber 3.3 g, Protein 35.4 g, SaturatedFat 10.9 g, Sodium 1203 mg, Sugar 5 g
CRAB CASSEROLE
After several days of craving a crab bake casserole like the one at my local Chinese buffet, I came up with this recipe by tweaking one that I found online. To me, this tastes pretty close to those that I've had at several chinese buffets.
Provided by tkcuvelier
Categories Crab
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together. Place into pan and sprinkle cheddar cheese on top. Bake in 350 degree oven for approximately 30 minutes.
- VARIATION: You can mix seafood types -- use 1/2 lb. crab and 1/2 lb. shrimp, lobster, or other seafood.
CRAB SALAD-STUFFED ZUCCHINI
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
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