Crab Macaroni Casserole

From Taste of Home



Ingredients:
2 cups uncooked whole wheat elbow macaroni
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups fat-free milk
2 cans (6 ounces each) lump crabmeat, drained
1 cup (8 ounces) reduced-fat sour cream
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 cup (4 ounces) shredded fat-free cheddar cheese, divided

Directions:
Cook macaroni according to package directions.

Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Comments:
This was pretty easy to make and while I admit it did smell kind of good, I didn't have any because of the crab. We'll see how it treats Adam's digestive system. The butter/flour/milk-based sauces seem to do a number on him sometimes...

Crab Cakes

From Redbook (found via Delish.com)



Ingredients:
2 slice(s) soft white bread, torn into small pieces
1 egg, lightly beaten
2 tablespoon(s) mayonnaise
1 teaspoon(s) white wine Worcestershire sauce
1/4 teaspoon(s) pepper
1/8 teaspoon(s) salt
1/2 pound(s) lump crabmeat
1 scallion, sliced
1 tablespoon(s) oil

Directions:
Set out bread for about 1 hour until slightly dry.

Mix egg, mayonnaise, Worcestershire sauce, pepper, and salt in medium bowl; add bread. Toss crabmeat and scallion into mixture. Shape mixture into 8 patties.

Cook in hot oil in large nonstick skillet over medium-high heat, about 3 minutes per side until lightly browned and cooked through.

Comments:
Easy dinner option for Adam. I used breadcrumbs rather than setting out bread and waiting for it to dry. I didn't burn them this time, so already I did better than my last attempt. Adam ate them all up and seemed to like them.

Eastern Shore Crab Slaw

From Everyday with Rachael Ray



Ingredients:
1/2 pound green cabbage, finely shredded
1/2 pound red cabbage, finely shredded
1/2 cup mayonnaise
Juice of 1/2 lemon
1 teaspoon celery seeds
Two 6-ounce cans crabmeat, drained
2 hard-boiled eggs, coarsely chopped
Salt and pepper

Directions:
In a large bowl, combine the green and red cabbage. In a small bowl, combine the mayonnaise, lemon juice and celery seeds; add to the cabbage and toss well. Add the crabmeat and eggs and toss; season with salt and pepper.

Comments:
This is pretty much a brainless recipe. Especially when you cheat and use coleslaw mix in bag. And make your husband hard-boil his own eggs. I don't do hard-boiled eggs so I don't even really know how to go about it. And I hate the smell. But I took one for the team so this could be made correctly.

Adam really liked it although I think my short-cut coleslaw mix thing might have thrown the balance of meat to cabbage out of whack. Still, no complaints. Hopefully he eats the leftovers.

Crabmeat Scramble

From Taste of Home's Cooking for 2 Winter 2009



Ingredients:
4 eggs
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons sliced green onion
2 tablespoons butter

Directions:
In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside.

In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set. Yield: 2 servings.

Comments:
This is a quick, simple breakfast or dinner meal. The recipe says total time is 20 minutes. It took me 10, maybe. This was not for me of course, but Adam ate it all up.

Crab Cakes

From Cooking Light April 2008



Ingredients:
onion
parsley
mayonnaise
Dijon mustard
Old Bay seasoning
Worcestershire sauce
egg whites
crabmeat
breadcrumbs
EVOO
cooking spray

Comments:
These were obviously made with Adam in mind. They are pretty easy, but I would really suggest you scrap the "spray with cooking spray" before putting the cakes into a pan with oil part. My first batch burned in about two minutes. Gah. Also, 7 minutes per side seems awfully long for something that's pretty much fully cooked already. The second batch went for about 6 minutes total, flipped every minute or so and they still turned out a lot browner than the magazine's picture. Apparently they still tasted just fine since they're all gone.