I love experimenting with appetizers. Here is a really nice crab stuffed mushrooms recipe that is based on Paula Deens recipe.
My father just loves this salad! I try and make this for him whenever he visits. Its a really easy salad – the only real work is when you are steaming and shelling the lobster from scratch.You could skip this step and make it really easy by just buying the cooked, shelled lobster from a store.
The lobster meat can be substituted for steamed shrimp, canned crab or cooked monkfish or white fish – it will be just as tasty. You can also combine a few of the above seafoods to make this salad.
2 cups of cooked lobster meat ( or 15-20 steamed shrimp chopped, 1 can of crabmeat or 1/2 lb cooked chopped monkfish or white fish)
2 ripe avacados chopped into 1/2 inch cubes
6 boiled eggs chopped coarsely
1 large onions chopped very finely
2 tablespoons Ikari Non-Oil dressing with Perilla Leaves which is available at any Asian or Japanese grocery store (optional)
4-5 tablespoons mayonnaise
1/2 teaspoon of sugar
1 tablespoon on lemon juice
Salt and pepper to taste
- Chop the seafood/ lobster meat into about 1 inch pieces and add to a big bowl.
- Add the chopped onion and mix very well.
- Add the mayonnaise, lemon juice, sugar, salt and pepper.
- Mix very gently until everything is well combined.
- Serve chilled with bread, crackers and so on.
Who doesn’t love good crab cakes?
Crab cakes are surprisingly easy to make. I buy the cans of lump crabmeat (usually from Costco). You have to be careful to handle the crabmeat gently as it can shred easily and the delicacy of a crab cake really is in preserving the “lumps”. Here is one of the ways I make crab cakes.
1 can of lump crab meat ( 16 oz)
3/4 cup bread crumbs (I use panko but any will do)
Seasoned crab meat
1 eggs beaten
1/3 cup mayonnaise
2 tsp Dijon-style mustard
1 teaspoon old bay seasoning/ Emeril’s Original Essence (or any seafood seasoning you like)
2-3 tablespoons chopped fresh parsley
Salt and pepper to taste
1/4 cup of fine bread crumbs for coating
Crab cakes being cooked
- Gently mix crab meat, 3/4 cup of bread crumbs, eggs, mayonnaise, mustard, seasoning, parsley, salt and pepper.
- Shape them into patties.
- Coat the crab cakes with the fine bread crumbs.
- In a skillet over medium heat, heat olive oil and add the crab cakes in batches of 3-4.
- Cook for 2-3 minutes and flip over gently.
- Cover and cook for 2-3 minutes till it is cooked through.
- Serve immediately on a bed of salad greens with horseradish sauce (I love Boars Head).
Boars Head Horseradish Sauce