Entrée Recipes

 

Crab or Salmon Lettuce Cups


Serves 5 as an entrée or makes 20 individual hors d’oeuvres.

You can season this dish with tarragon or dill.

Ingredients:

 
12 oz Aquamar Shred Style Crab Flavored Seafood or Shred Style Smoked Salmon Flavored Seafood
1 head butter lettuce (may need 2 heads if making hors d’oeuvres to use only the smaller inner leaves)
1/2 cup plus 2 tablespoons sour cream or crème fraiche
1 – 2 tablespoons fresh prepared horseradish
1 teaspoon finely grated lemon zest (about 1 lemon)
1 tablespoon fresh lemon juice (about 1/2 lemon)
2 teaspoons dried tarragon (4 teaspoons chopped, if using fresh tarragon)
OR
2 teaspoons dried dill (4 teaspoons chopped, if using fresh dill)
A generous sprinkling of cracked black pepper
Fresh herbs, sprouts, or micro greens for garnish

Preparation:

 
Put Aquamar Shred Style Crab Flavored Seafood or Shred Style Smoked Salmon Flavored Seafood into a mixing bowl and fluff with a fork. Add all ingredients except lettuce and mix well. Start with I tablespoon horseradish and add to taste. (Note: prepared horseradish looses much of its flavor if stored in the refrigerator for any length of time.)

Tear off lettuce leaves, wash, and completely dry. Use 10 large leaves if preparing entrée salad or 20 small leaves for hors d’oeuvres.

To assemble, lay out all lettuce leaves and evenly distribute the seafood mixture. Garnish with fresh herbs, sprouts, or micro greens.


 

Spaghetti Crab Diavola


Serves 4

Ingredients:

 
12 oz Aquamar Flake Style Crab Flavored Seafood
1 28 oz can crushed tomatoes
2 tablespoons tomato paste
4 tablespoons olive oil
1/2 white onion, minced
1 tablespoon minced garlic
2 teaspoons dried red pepper flake
4 tablespoons fresh torn basil
1/2 cup grated Parmesan
8 oz dried spaghetti
Salt and pepper to taste

Preparation:

 
Bring a large pot of salted water to a boil and cook spaghetti until almost tender. While the spaghetti is cooking, start the sauce. In a large skillet, heat olive oil over medium-high heat, add onion and cook 3-4 minutes until just beginning to turn golden, add garlic and cook 2 minutes more. Add crushed red pepper and tomato paste to the garlic, onion mixture cook for one minute while stirring. Add diced tomatoes and simmer over medium heat until sauce is reduced by a third, about 5 minutes. Add the Aquamar Flake Style Crab Flavored Seafood to the sauce and heat through, about 2 minutes. Add the cooked spaghetti and toss together. Cook for 2 minutes until the sauce begins to thicken and the spaghetti begins to absorb the sauce. Season with salt and pepper. Add the fresh basil and Parmesan, and serve.


 

Corn and Crab Chowder


Serves 6-8

Ingredients:

 
12 oz Aquamar Shred Style Crab Flavored Seafood
4 oz bacon, diced (about 4 pieces)
1 large onion, diced
3 celery stalks, diced
1 large potato, peeled and diced
1 pound corn kernels, frozen or fresh
3 tablespoons all-purpose flour
6 cups chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
1/2 cup green onions, sliced (optional)
Salt and pepper to taste

Preparation:

 
In a heavy bottom stock pot, saute bacon until crisp, remove bacon with a slotted spoon and drain, reserving the drippings. Add celery and onion to reserved drippings and cook over medium heat until translucent, about 4-6 minutes. Add flour and cook an additional 4 minutes, stirring constantly. Stir in chicken stock, corn, potatoes, and thyme. Bring to a boil, reduce heat to medium low and simmer for 20 minutes. Add the cream, Aquamar Shred Style Crab Flavored Seafood, and cooked bacon, and simmer five minutes more until the potatoes are tender. Season with salt and pepper. Divide soup among bowls, garnish with green onions.


 

Sour Cream Crab Enchiladas


Serves 4-5

Ingredients:

 
12 oz Aquamar Chunk Style Crab Flavored Seafood
1 tablespoon vegetable oil
1 garlic clove, minced
Salt and pepper to taste

For the sauce:

1 7 oz can green chilies
1/2 cup cilantro, chopped
2 cups sour cream
1/2 cup onion, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
10 8-inch flour tortillas
8 oz pepper jack cheese, shredded

Preparation:

 
Preheat oven to 375 degree F.

For the sauce, in an electric blender combine the chilies, cilantro, sour cream and onion. Blend until smooth. In a saucepan, over medium heat melt the butter, stir in the flour and cook for 3-4 minutes, stirring continuously. Gradually stir in the chicken broth and bring to a boil, stirring frequently. Remove from heat, stir in sour cream mixture. Set aside.

For the filling, heat oil and garlic over medium heat, cook for 1 minute. Stir in the Aquamar Chunk Style Crab Flavored Seafood and cook 3-4 minutes. Season with salt and pepper.

To assemble the enchiladas, fill each tortilla with about 3 tablespoons of the filling mixture. Roll up tortillas and place seam side down into a greased baking dish. Top with sauce and pepper jack cheese. Bake for 35 minutes until golden and bubbly.