Crab – Barefoot Stiletto https://barefootstiletto.com Keep your feet on the ground and reach for the stars Wed, 20 Mar 2024 05:06:17 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://barefootstiletto.com/wp-content/uploads/2021/11/cropped-421564_120855864709743_171152364_n-32x32.jpg Crab – Barefoot Stiletto https://barefootstiletto.com 32 32 Baked Crab Popper Delights https://barefootstiletto.com/2024/03/20/baked-crab-popper-delights/ Wed, 20 Mar 2024 05:06:17 +0000 https://barefootstiletto.com/?p=4181 Baked Crab Popper Delights Ingredients: Cooking spray 1 cup unseasoned Panko bread crumbs, divided 3 […]

]]> Baked Crab Popper Delights

Ingredients:

  • Cooking spray
  • 1 cup unseasoned Panko bread crumbs, divided
  • 3 small mini red bell peppers
  • 3 green onion stems
  • 1 cup canned corn
  • 16 oz jumbo lump crabmeat, drained
  • 3/4 cup Duke’s mayonnaise, divided
  • 1 egg, lightly beaten
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt
  • 1 lemon, juiced
  • 1/8 teaspoon cayenne pepper

Directions:

  1. Preheat your oven to 425°F and spray the cups of a mini-muffin pan with cooking spray.
  2. Sprinkle the cups with 1/2 cup of the bread crumbs, gently tapping and rotating to coat.
  3. Finely chop the mini red bell peppers and blot them dry with a paper towel.
  4. Finely chop the green onion stems, setting aside 1 teaspoon for garnish.
  5. In a mixing bowl, combine the canned corn, chopped bell peppers, chopped green onions (excluding the reserved teaspoon), drained crabmeat, half of the mayonnaise, lightly beaten egg, black pepper, and salt.
  6. Mix well, being careful not to break up the crabmeat too much.
  7. Sprinkle the mixture lightly with the remaining Panko bread crumbs.
  8. Divide the mixture evenly among the cups of the mini-muffin pan.
  9. Bake for 10 minutes or until golden brown.
  10. Remove the pan from the oven and let the poppers cool in the pan for 2 minutes before transferring them to a cooling rack.
  11. While the poppers are cooling, prepare the lemon-cayenne mayo by combining the lemon juice, cayenne pepper, and remaining mayonnaise in a small bowl.
  12. Mix well.
  13. Brush the tops of the crab poppers with the lemon-cayenne mayo mixture, then sprinkle them with the reserved finely chopped green onion tops.

Cooking Tips:

For extra flavor, you can add a dash of Old Bay seasoning or seafood seasoning to the crab mixture.
Make sure to blot the bell peppers dry with a paper towel before adding them to the crab mixture to prevent excess moisture.
Serve the crab poppers warm or at room temperature for the best texture and flavor.

]]> Crab and Shrimp Stuffed Salmon https://barefootstiletto.com/2024/03/14/crab-and-shrimp-stuffed-salmon/ Thu, 14 Mar 2024 07:39:41 +0000 https://barefootstiletto.com/?p=3925 Crab and Shrimp Stuffed Salmon Ingredients: 4 (7 ounce each) salmon fillets, skin removed 2 […]

]]> Crab and Shrimp Stuffed Salmon

Ingredients:

  • 4 (7 ounce each) salmon fillets, skin removed
  • 2 tablespoons avocado or olive oil, divided
  • Salt and ground pepper, to taste
  • ½ teaspoon smoked paprika, plus more for seasoning shrimp
  • 1 teaspoon Cajun seasoning, plus more for seasoning shrimp
  • 4 oz. frozen spinach, thawed
  • 1x 5 oz. pack of Boursin Shallot & Chive, at room temperature
  • 1 jalapeno, deseeded and diced
  • 8 oz. lump crab or claw crab
  • ¼ cup parmesan cheese, grated
    2 teaspoons garlic, minced
  • 12-16 medium shrimp, peeled and cleaned
  • Lemon wedges, to garnish

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Keep aside.
  2. Drizzle the salmon filets with 1 tablespoon of oil, then season with salt, pepper, smoked paprika, and Cajun seasoning on both sides. Cut a slit through the middle of each salmon fillet, but not all the way through, about two-thirds of its total length. Keep aside.
  3. Squeeze excess liquid out of the spinach and discard it. In a medium bowl, combine the spinach with Boursin cheese, jalapeno, crab meat, parmesan cheese, and garlic. Season with salt and pepper to taste. Keep aside.
  4. Put the shrimp in a medium-sized bowl. Add the remaining 1 tablespoon of oil, Cajun seasoning, smoked paprika, salt, and pepper. Mix everything together. Keep aside.
  5. Stuff the salmon fillets with the crab mixture, and top with the seasoned shrimp. Transfer on the prepared baking sheet and pour the Cajun butter over the salmon.
  6. Bake for 15-17 minutes or until salmon is cooked through, opaque in center and flakes easily with a fork. Serve with lemon wedges.

Notes:

Opt for fresh ingredients for a more flavorful dish.
For a less spicy option, adjust the Cajun seasoning to your taste.

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