Fresh Crab Meat & Green Peppers in a White Sauce
Blue Crab and Broccoli Enchilada
Stir Fry Crab with Leek and Ginger



Fresh Crab Meat & Green Peppers in a White Sauce

1 pint of crabmeat
2 green peppers, diced
1 cup of white sauce
To make white sauce:
2 Tbsp butter
2 Tbsp flour
1/8 tsp. pepper
1/4 tsp. salt
1 cup of hot milk or cream

Add crabmeat to white sauce Add peppers
Bake till lightly brown

Diane Goldbloom, Randallstown






Blue Crab and Broccoli Enchilada

1 lb. blue crab claw meat
1 cup shredded Cheddar cheese
1 10-oz. package frozen chopped broccoli, thawed
1 cup whole kernel corn
1 cup non-fat sour cream
2 tsp. ground cumin
1 tsp. ground oregano
15 oz. enchilada sauce
8 6-inch, flour tortillas

Remove any remaining shell from crabmeat. Combine crab and next 6
ingredients and 5 oz. of the enchilada sauce; mix well. Place the
tortillas on a plate; cover and microwave on high for 1 minute. Remove
tortillas and place equal amounts of the crab mixture on each and roll up.
Place the rolled tortillas seam side down in a 7-inch by 12-inch glass
casserole dish and cover with remaining enchilada sauce. Cover with
plastic wrap, vent and microwave on high for 5 to 6 minutes
or until sauce is hot and bubbling. Remove from oven and let stand for 2
minutes.

Yield: 4 servings
Miriam Mitrani, Owings Mills




Stir Fry Crab with Leek and Ginger

4 cooked crabs, cleaned, broken in halves
3 Tbsp olive oil
1 Tbsp fresh ginger, finely chopped or crushed
3.5 grams rice noodles
1 leek, halved lengthwise washed well, cut into 3-cm. lengths and
finely sliced
10 spring onions, finely sliced, separate white part of onion, keep
green apart
2 Tbsp oyster sauce
4 cloves garlic, finely chopped
1 splash of white wine or sherry
3 oz. water
1 Tbsp soy sauce
1 small fresh hot chili, finely chopped (optional)

Pre-cook rice noodles in boiling water for approximately three minutes.
Drain and keep hot. Heat wok, add oil, ginger, garlic and spring onions,
cook without burning for one minute. Add leek, toss for one minute. Add
crab, oyster sauce and splash of wine, then water, and reduce to a nice
consistency. Heat crab through, add in spring onion greens and garnish
with fresh coriander leaves.

Channa Turkel, Owings Mills

Source:
http://www.baltimoresun.com/travel/b...ryutil#entrees




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