Red Lobster's Crab Stuffed Mushrooms Recipe
Serving Size: 6
Ingredients:
1 pound fresh mushrooms - (abt 35 to 40)
1/4 cup finely-chopped celery
2 tablespoons finely-chopped onion
2 tablespoons finely-chopped red bell pepper
1/2 pound crab claw meat
2 cups oyster crackers -- crushed
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese
Cooking Directions:
Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems.
Discard the other half of the stems or use elsewhere.
Combine the sauted vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12 to 15 minutes until cheese is lightly browned.
Red Lobster's Crab Salad Recipe
Red Lobster's Crab Salad Recipe
Ingredients:
16 ounces blue crab meat
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon freshly-chopped parsley
1/2 teaspoon Old Bay Seasoning
2/3 cup finely-sliced celery
1 cantaloupe
Cooking Directions:
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and crab meat.
Mix well.
Refrigerate until served.
Cut cantaloupe in half. Remove seeds.
Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.
Fill with crab salad and garnish with fresh chopped parsley.
Ingredients:
16 ounces blue crab meat
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon freshly-chopped parsley
1/2 teaspoon Old Bay Seasoning
2/3 cup finely-sliced celery
1 cantaloupe
Cooking Directions:
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and crab meat.
Mix well.
Refrigerate until served.
Cut cantaloupe in half. Remove seeds.
Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.
Fill with crab salad and garnish with fresh chopped parsley.
Red Lobster's Crab Au Gratin Recipe
Red Lobster's Crab Au Gratin Recipe
Ingredients:
8 tablespoons butter - (1 stick)
1/2 cup minced onion
2 tablespoons all-purpose flour
1 cup milk -- scalded
1/2 teaspoon salt
1 dash freshly-ground white pepper
1/4 cup sherry
12 ounces crab meat
1 cup finely-crumbled crackers
1/2 cup finely-grated cheddar cheese
Cooking Directions:
Crumble crackers between waxed paper with a rolling pin.
Reserve just enough crumbs and cheese to top the casserole.
Melt 4 tablespoons of the butter in a large heavy skillet.
Add onion and saute for about 5 minutes or until golden.
Slowly add flour, stirring constantly over low heat.
When flour is blended, gradually add hot milk (scalded) and blend with a whip. Continue stirring over low heat until the sauce begins to thicken.
Add salt, pepper, and sherry, and continue stirring.
Mix crab meat, sauce, and the extra cracker crumbs and cheese.
Place in a lightly greased baking dish. Sprinkle reserved cracker crumbs and cheese
on the top of the casserole.
Dot the top with the remaining 4 tablespoons butter.
Bake uncovered at 350 degrees for about 15 minutes or until the top is golden brown.
Ingredients:
8 tablespoons butter - (1 stick)
1/2 cup minced onion
2 tablespoons all-purpose flour
1 cup milk -- scalded
1/2 teaspoon salt
1 dash freshly-ground white pepper
1/4 cup sherry
12 ounces crab meat
1 cup finely-crumbled crackers
1/2 cup finely-grated cheddar cheese
Cooking Directions:
Crumble crackers between waxed paper with a rolling pin.
Reserve just enough crumbs and cheese to top the casserole.
Melt 4 tablespoons of the butter in a large heavy skillet.
Add onion and saute for about 5 minutes or until golden.
Slowly add flour, stirring constantly over low heat.
When flour is blended, gradually add hot milk (scalded) and blend with a whip. Continue stirring over low heat until the sauce begins to thicken.
Add salt, pepper, and sherry, and continue stirring.
Mix crab meat, sauce, and the extra cracker crumbs and cheese.
Place in a lightly greased baking dish. Sprinkle reserved cracker crumbs and cheese
on the top of the casserole.
Dot the top with the remaining 4 tablespoons butter.
Bake uncovered at 350 degrees for about 15 minutes or until the top is golden brown.
Red Lobster's Crab Alfredo Recipe
Red Lobster's Crab Alfredo Recipe
Ingredients:
1 pint half-and-half
1 stick unsalted butter
2 tablespoons cream cheese
1/2 cup grated Parmagganio-Romano - (to 3/4 cup)
1 teaspoon garlic powder
4 crab legs - (to 6)
Cooking Directions:
Hot cooked pasta -- for serving
In a saucepan melt butter.
When butter is melted add the cream cheese.
When the cream cheese is softened add heavy cream and the Parmesan Cheese.
Add garlic powder, and stir well.
Simmer this for 15 to 20 minutes on low.
You may wish to season with a little salt and pepper.
Boil crab legs as you normally would in boiling water, crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.
Ingredients:
1 pint half-and-half
1 stick unsalted butter
2 tablespoons cream cheese
1/2 cup grated Parmagganio-Romano - (to 3/4 cup)
1 teaspoon garlic powder
4 crab legs - (to 6)
Cooking Directions:
Hot cooked pasta -- for serving
In a saucepan melt butter.
When butter is melted add the cream cheese.
When the cream cheese is softened add heavy cream and the Parmesan Cheese.
Add garlic powder, and stir well.
Simmer this for 15 to 20 minutes on low.
You may wish to season with a little salt and pepper.
Boil crab legs as you normally would in boiling water, crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.
Red Lobster's Country Fried Flounder Recipe
Red Lobster's Country Fried Flounder Recipe
Ingredients:
2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Cooking Directions:
Skin fillets.
Cut fillets into serving size portions.
Combine cornmeal with seasonings.
Roll fish in cornmeal mixture.
Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
Brown on one side 2 to 3 minutes.
Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
This recipe yields 4 to 6 servings.
Ingredients:
2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Cooking Directions:
Skin fillets.
Cut fillets into serving size portions.
Combine cornmeal with seasonings.
Roll fish in cornmeal mixture.
Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
Brown on one side 2 to 3 minutes.
Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
This recipe yields 4 to 6 servings.
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