Thursday, 25 July 2013

Crazy For The Crustacean

Crab-Stuffed Lobster with Citrus Vinaigrette


1 cup finely chopped leek
1/4 cup finely chopped red bell pepper
1/4 cup fresh corn kernels
1 pound lump crabmeat, shell pieces removed
1 tablespoon low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1 1/2 teaspoons Old Bay seasoning
1 teaspoon fresh lemon juice
1 large egg white
3 tablespoons finely chopped fresh parsley
2 teaspoons minced fresh tarragon
5 quarts water
4 (1 1/2-pound) whole Maine lobsters
Cooking spray
1/2 cup coarsely crushed cornflakes

1/2 cup fresh orange juice
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons whole-grain Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


To prepare stuffing, cook leek in boiling water 2 minutes. Drain and plunge leek into ice water; drain. Pat dry with a paper towel. Place leek, bell pepper, corn, and crab in a large bowl; toss gently to combine. Combine mayonnaise and next 4 ingredients (through egg white) in a small bowl, stirring with a whisk. Add mayonnaise mixture to crab mixture; toss gently to coat. Gently fold in parsley and tarragon; set aside.
Preheat oven to 375°.
To prepare lobster, bring 5 quarts water to a boil in an 8-quart stockpot; plunge 2 lobsters headfirst, 1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer 2 minutes. Remove lobsters from pan using tongs; drain well. Repeat procedure with the remaining 2 lobsters. Cool lobsters slightly. Remove claws; place claws on a baking sheet. Cut the lobsters in half lengthwise; clean upper cavity of lobsters, leaving white meat intact.
Arrange lobster halves, cut sides up, on a jelly-roll pan coated with cooking spray; spoon 1/2 cup stuffing into cleaned upper cavity of each lobster half. Top stuffing in each lobster half with 1 tablespoon cornflakes, and lightly coat with cooking spray.
Place baking sheet with claws on bottom rack in oven; place jelly-roll pan with stuffed lobster halves on upper rack in oven. Bake at 375° for 20 minutes or until lobster halves are done and stuffing is lightly browned. Remove the lobster halves from oven; cover and keep warm. Bake claws an additional 10 minutes or until done. Cool claws slightly; remove meat from cooked claws.
To prepare vinaigrette, combine orange juice and remaining ingredients, stirring with a whisk. Serve vinaigrette with lobster.

Boiled Dungeness Crab with Fennel


1 large fennel bulb
1 large lemon, thinly sliced
2 live Dungeness crabs, about 2 1/2 pounds each
Fennel-Lemon Tartar Sauce
Bloody Mary Cocktail Sauce
Ginger Butter


Mince enough of the most tender fennel fronds to make 2 tablespoons, and mince enough of the bulb to make 1/4 cup; set both aside for the Fennel-Lemon Tartar Sauce.
Coarsely chop the remaining fronds, stalks, and bulb, and place in a large (at least 8-quart) pot.
Add lemon slices, 1/4 cup salt, and enough cold water to come within 3 inches of the top of the pot. Bring to a boil over high heat.
While water is heating, set crabs on a rimmed baking sheet or tray, and put them in the freezer. (This dulls their senses to make handling them easier. The crab should be well chilled but not frozen; don't leave them in the freezer more than 30 minutes.) When water has come to a rolling boil, grab each crab securely at the back of its shell, and gently but swiftly drop it headfirst into the boiling water.
Cover pot, and return water to a boil, reducing heat to medium if necessary to prevent water from boiling over. Cook crabs 18 to 20 minutes. Carefully drain. Clean crabs, and serve hot or chilled with Fennel-Lemon Tartar Sauce, Bloody Mary Cocktail Sauce, and Ginger Butter

Cajun Shrimp and Andouille Alfredo Sauce Over Pasta


1 pound unpeeled, medium-size fresh shrimp 
1 (12-ounce) package fettuccine
1/2 pound Andouille sausage, chopped
1/2 cup butter or margarine
1 medium onion, chopped
1 small green bell pepper, chopped
4 celery ribs, chopped (about 1 cup)
4 garlic cloves, minced
1 1/2 tablespoons salt-free Cajun seasoning
3 tablespoons all-purpose flour
2 cups chicken broth
1 1/2 cups heavy cream
6 ounces pasteurized prepared cheese product, cubed
3/4 cup chopped green onions $
1/3 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley


Peel shrimp, and devein, if desired. Set aside.
Prepare fettuccine according to package directions; drain pasta, and set aside.
Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.
Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product. Freeze shrimp and andouille pasta in 3 (8 1/4- x 5 1/4- x 1-inch) disposable foil pans covered with aluminum foil. Place in zip-top plastic freezer bags. Freeze up to 1 month, if desired. Remove from freezer bag, and bake, covered, at 350° for 1 hour and 15 minutes. Or thaw in refrigerator overnight, and bake, covered, at 350° for 45 minutes. Each pan contains about two servings.

Substitute 3 cups chopped cooked chicken for shrimp. While the fettuccine cooks, start the sausage.


  1. This is so yummy!!
    NEW POST ON MY BLOG, let me know what you think about it!

    Nelslicious // Facebook // Bloglovin

  2. I love crustacean!! Wow, what a recipes! :D

  3. We love seafood, this dish of rice with lobster we do in Spain! Thanks for your visit, we are following!!!

  4. Das sind ja wieder besonders lecker Rezepte meine Liebe, wunderbare Fotos hast du adzu gesetzt.

    Liebe Abendgrüße

  5. thanks for your comment, ok i follow you! :D follow me ? :)

  6. świetny blog, z przyjemnością się czyta i z pewnością zostaję na dłużej oraz zapraszam do mnie obserwujemy ? :)

  7. Hello my Dear,

    oh I love lobster, shrimps and all kind of seafood.
    It´s very delicious.
    I wish you a great summertime - we have now holidays.
    This is the best time in the year - we want enjoy it.

    Send you a lot of summergreetings and we see us soon

    Your Bluemchenmama

  8. All of these look super incredible- I am such a seafood lover! Yum!

    xx Kait | ChickadeeSays | ChickadeeSays Bloglovin

  9. Wow, looks delicious :)

    Ina :*

  10. OMG I love this blog. This food looks really teasty. I follow you so what about follow back ? ; )

  11. Nice blog! Would you like follow each other?


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