Recipes

CRAB QUESADILLAS WITH MANGO SALSA
CRABMEAT AU GRATIN
BAKED STUFFED ROCKFISH

 

CRAB QUESADILLAS WITH MANGO SALSA

crabques.jpgServes 4

  • 1/4 pound flaked crabmeat
  • 1 1/2 tablespoon chopped fresh cilantro
  • 1/2 jalapeno, seeded and minced
  • Safflower or vegetable oil for coating
  • 4 flour tortillas, taco size
  • 2 cups shredded Monterey Jack cheese

Salsa 

  • 1 mango, peeled, seeded, and diced
  • 1 tablespoon lemon or lime juice
  • 1/2-inch length ginger, peeled and grated
  • 2 tablespoons chopped red onion
  • 1/2 teaspoon Tabasco sauce
  • 3 or 4  springs cilantro, chopped finely

Mix together the ingredients for the salsa and chill.

In a small bowl, mix together crabmeat, cilantro, and jalapeno.

Heat a 10-inch cast iron skillet over medium heat and lightly coat with oil.  Place 1 tortilla in the pan, cook less than 1 minute, and turn.  Scatter on 1 cup of the cheese.  Top with an even layer of half the crab mixture, and top with another tortilla.  Press and cook until the cheese is melted and the tortillas are charred in spots, about 5 minutes total, turning frequently with a spatula.  Transfer to a platter and repeat with remaining ingredients.  To serve, slice each into quarters and top with salsa.

CRABMEAT AU GRATIN

crabau.jpgServes 8

  • 1 cup thinly sliced green onions
  • 2 tablespoons finely chopped fresh parsley
  • 6 tablespoons butter
  • 3 tablespoons flour
  • Salt and pepper to taste
  • 1 1/2 cups skim milk
  • 1 tablespoon dry sherry
  • 2 pounds lump crabmeat, picked over
  • 1  cup shredded sharp Cheddar cheese


In a medium saucepan over medium heat, saute green onions and parsley in butter until tender, about 1 minute.  Remove from heat, add flour and stir until combined.  Season with salt and pepper to taste.

Gradually add milk, stirring, over low heat until mixture thickens about 5 to 6 minutes.  Remove

pan from heat; add sherry.

Gently fold in crabmeat.  Place mixture in a casserole dish.  Sprinkle with cheese.  Bake in a 350 degree oven until heated through and cheese has melted, about 20 to 25 minutes.

BAKED STUFFED ROCKFISH

rockfish.jpgServes 4
  • 1 pound lump crabmeat, picked over
  • 6  tablespoons (3/4 stick) butter, melted and cooled
  • Juice of 1 lemon
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons chopped parsley
  • 1  whole rockfish (3 to 3 1/2 pounds), boned
  • Milk as needed
  • 4 strips of hickory-smoked bacon


Preheat the oven to 350 degrees F.

Place the crabmeat in a bowl, pour the melted butter and lemon juice over the top, and toss.  Season with salt and pepper.  Mix in the parsley.  Stuff the crab mixture inside the fish and secure with skewers or toothpicks.  Cover the bottom of a baking dish large enough to hold the fish comfortably with milk about 1/4 inch deep.  Place the fish in the dish.  Sprinkle lightly with salt and pepper.  Top with the bacon.

Bake for 40 to 45 minutes, or until the fish flakes at the touch of a fork.  Baste occasionally during baking with the milk from the dish.  When done, transfer the fish to a serving platter.  Remove the bacon and discard.  Pour any remaining cooking liquid over the fish and serve.