Crab Fondue

I adore seafood. (Well, most seafood.) I could eat at Red Lobster every day and be happy. Ages ago, when we were at Red Lobster (maybe for my birthday last year?), we tried their crab & shrimp fondue. It was amazing. Absolutely amazing. I saw this recipe after that, and I had to try it!

Fair warning-the picture below is kinda gross. It did taste slightly better than that, I swear.
Crab Fondue
Betty Crocker


1 Cup shredded swiss cheese
8 Ounce cream cheese, softened
2 Tablespoon bell peppers & onions
1/4 Cup dry white wine or milk
1/8 Teaspoon ground red pepper
9 Ounce crabmeat
1/2 Loaf french bread, cut into cubes

Instructions:
In a 2-qt saucepan or chafing dish, heat all ingredients except crabmeat and bread over medium heat, stirring constantly, until cheese is melted. Stir in crabmeat. Pour into fondue pot or chafing dish to keep warm; dip will hold for two hours.
Spear bread cubes with fondue forks; dip into fondue.
If fondue becomes too thick, stir in a small amount of dry white wine or milk.


Serves: 14

Serving Size: 2 1/2 TBSP, 4 bread cubes


...unfortunately, I was disappointed. It as very cream-cheesy; too much so. Nate was disappointed with the one from Red Lobster: too nacho-cheesy. So, I am looking for something between the two! Here is the recipe we tried at home, if you are interested! I think with a little bit of playing, it could be very good.
If you have a similar recipe, please share! I would love to try it!

Bob's Crab Cakes

I love crab, so when I came across a recipe for crab cakes that basically boasted it was perfect, I had to try it.

Well, it might've been perfect, but the stupid things wouldn't hold together, so I'll never know.

(There is no picture intentionally. I basically made 'Bob's Crab Stir Fry' by the time it was done. It wasn't pretty.)

If you try this, let me know how it turns out. Maybe I'm just an idiot who couldn't do it right. :)

Bob's Crab Cakes
(TOH)

2 slices day old bread, cut into 1/4" cubes
1 egg, lightly beaten
1 Tablespoon dried parsley flakes
1 Tablespoon lemon juice
1 Tablespoon mayonnaise
2 Teaspoon worchestershire sauce
1/2 Teaspoon pepper
18 Ounce crabmeat, chopped finely
2 Tablespoon canola oil

Instructions:
In a large bowl, combine the first eight ingredients; mix well. Add crab; mix gently. Form mixture into eight balls; flatten slightly. In a large nonstick skillet, cook the crab cakes in oil for 4-5 minutes on each side or until golden brown.

Yields: 8 crab cakes
Prep Time: 15 m
Cook Time: 5 m
Total Time: 20 m

Judi's Crab Quiche

The first time I have ever had crab quiche was when a co-worker, Judi, made it for us at work. And... I was hooked! I love this recipe--for the longest time, I was using a different recipe, because I had lost this one. I was so excited when I found it again! Now it's in Recipe Manager, so I don't have to worry about not having it. :)
Unfortunately, my dear hubby is not so fond of crab quiche, so I don't get to have it that often. :(

Judi's Crab Quiche
(Judi)


6 Ounce imitation crab meat, flaked
10" pastry shell
8 Ounce swiss cheese
1 Tablespoon Flour
4 eggs, beaten
1 1/2 Cup light cream
1 Tablespoon lemon juice
1/2 Teaspoon Salt
1/4 Teaspoon Worcestershire sauce

Instructions:
Bake pie shell for 6 minutes at 375 and set aside.
Cut crab meat into small pieces, then combine with Swiss cheese and flour. Turn into pie shell. Beat together eggs, cream, lemon juice, salt, and Worcestershire sauce.
Pour over cheese mixture. Bake at 375 for 40-45 minutes or until knife inserted in center comes out clean. Let cool for at least 5 minutes before serving.

Enjoy. :)

Serves: 6
Serving Size: 1 piece
Yields: 1 quiche

Prep Time: 20
Cook Time: 40
Total Time: 1 hr

Pastry for Single-Crust Pie
(Better Homes and Gardens)

1 1/4 Cup all-Purpose flour
1/4 Teaspoon Salt
1/3 Cup shortening
4-5 Tablespoon cold water

Instructions:
1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.
2. Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form pastry into a ball.
3. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease into pie plate without stretching it.
5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired. Do not prick pastry. Fill and bake pastry as directed in recipes.

Yields: 1 pie crust

Calories: 140
Cholesterol: 0 mg
Fat: 9 g
Saturated Fat: 2 g
Protein: 2 g
Carbohydrates: 14 g
Sodium: 73 mg
Fiber: 0 g