Avocado & Crab Salad

Avocado & Crab Salad
Prep Time: 10 min       Cook Time: 0 min   Ready In: 10 min
Serving Size: 2


INGREDIENTS

1 Lb Crab Meat
1 Avocado
1 Lime (Juice & Zest)
8 Springs Parsley
2 Tbs Mayo



DIRECTIONS

Cut avocado into large cubes. Put the avocado into a medium size bowl.

Add in zest of a lime and pour the juice of the lime onto the avocado to prevent it from browing.

Add in finely chopped parsley and crab meat. Mix in mayo and place onto a serving plate.

Pasta & Crab Salad

Pasta & Crab Salad
Prep Time: 30 min      Cook Time: 9 min       Ready In: 39 min
Serving Size: 8


INGREDIENTS

2 Lb Crab Meat
1 Box Mini Shell Pasta
1 Cup Frozen Vegetable
1 Stalk Celery
1 Green Pepper
1 Can Corn
1 Red Pepper
1/2 Cup Mayo
1/2 Tbs Old Spice Seasoning
1/4 Tbs Salt
1 Zest of Lemon
1/2 Tbs Lemon Juice
8 Springs of Parsley


DIRECTIONS

Cook pasta as per direction on the box and chill it with cold tap water.

Cook the frozen vegetables and again chill it with cold tap water.

Dice peppers and celery and parsley.

In a large bowl, mix all ingredients together and serve!


 

Crab Cakes

Crab Cake
Prep Time: 20 min     Cook Time: 15 min     Ready In: 35 min
Serving Size: 6


INGREDIENTS

2 Lb Cooked Crab Meat
1/4 Onion, Finely Diced
1/4 Red Bell Pepper, Finely Diced
1/4 Green Bell Pepper, Finely Diced
1 Egg
3/4 Cup Bread Crumb
1 Tsp Salt
1 Tsp Ground Black Pepper
1/2 Tsp Old Spice
3/4 Cup Panko (Bread Crumb, For Coating Only)
Oil Spray


DIRECTIONS
Preheat oven to 400 degrees.

In a bowl, combine crab, peppers, eggs, onion, bread crumb, slat, black pepper and old spice.

Mix ingredeints together with your hands. Divide mixture into 6 equal portions and form into a patty.

Pour Panko onto a plate. Dip each patty into panko until the surface of patty is covered with Panko.

Spray oil over patty and bake for 15 mintues or until patties are golden brown.

Crab Cake

Crab Cake

Prep Time: 4hrs     Cook Time: 12min     Ready In:  4hrs 12mins
Serving Size: 4


INGREDIENTS
Salad
4-5 Baby Cucumbers largely diced
2 Cups of Arugula
1 Tbs Salt
1 Tbs Sugar
1 Tbs Rice Vinegar

Tartar Sauce
1 Cup of Mayo
3 Shiso Leaves roughly chop
1/4 Cup of Gherkins roughly chop
3 Tbs Capers roughly chop
2 Tbs Tarragon roughly chop
1 Tbs Rice Vinegar
1/2 Tsp Dijon Mustard

Crab Cake
1 Cup of Crab Meat
1 Cup of Shrimp Head Peeled
2 Tbs Celery Finely Chop
1Tbs Tarragon Finely Chop
1 Tbs Chives Finely Chop
1 Lemon (Zest Finely Grated)
1/2 Cup of Mayo
2 Cup of Panko
2 Tbs Olive Oil

Salad: In a small bowl, combine salt and largely diced cucumber and let sit in the fridge for 4 hours.
Rinse salt off and toss cucumber with sugar and rice vinegar

Tartar: mix all the ingredients together

Crab Cake: combine all ingredients except for Panko and oil and let it sit in the fridge for 1hr

Pre-heat oven to 350 degrees. Shape crab cake into 4 equal size balls, coat with Panko bread crumbs.

Grease pan and bake crab cake for 13 minutes.

Fill a serving bowl with arugula, top with cucumber. Add the crab cake ontop and drizzel with tartar sauce.