Paula Deen's Crab Salad Martini Recipe

Paula Deen makes this recipe for fresh Crab Salad not only tasty but also an attractive addition to your table.



Ingredients

Paula Deen Seasoned Salt (or Lawry's)
Paula Deen Lemon Pepper Seasoning (or Lawry's)
1 lb claw crabmeat, clean, picked and cooked
1 lb lump crabmeat, cleaned, picked and cooked
1 lemon, zested and juiced, plus more for dipping martini glass
2 to 3 small tomatoes, diced
2 tablespoons spicy or Dijon mustard
1 cup mayonnaise
12 to 15 fresh asparagus stalks
Paula Deen House Seasoning
crab boil seasoning (recommended: Old Bay)
lemon wedges, for garnish
olives, for garnish

Directions

In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water.

Trim the very bottom of the asparagus and discard. Cut off the top 2-inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus.

In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, and lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with Lemon Pepper Seasoning, Seasoned Salt and House Seasoning.

Using the extra lemon juice wet the rims of the martini glasses and dip them into the crab boil seasoning. Put the crab salad mixture into the prepared glasses and serve with the asparagus tops, lemon wedges, and olives as garnish.

Always Enjoy!

How To Make Shrimp & Mushroom Filo Turnovers

This recipe for delicate Filo canapés are stuffed with wonderful shrimp, tasty mushrooms, and garnished with fresh herbs.

Here are the ingredients for your convenience:

6 sheets filo pastry
3 ½ oz butter, melted
salt and pepper
½ oz butter
12 shrimps, cooked and chopped
4 Tbsp spinach, cooked and roughly chopped
1 garlic clove, minced
Half tsp curry powder
Half tsp paprika
1 Tbsp flour
4 Tbsp cream
1 2⁄3 oz butter
7 oz mixed mushrooms, roughly chopped
1 tsp thyme
2 Tbsp shallots, chopped
2 Tbsp parsley, chopped
1 ½ Tbsp crème fraiche

Utensils

1 chopping board
1 knife
1 brush
1 frying pan
1 baking tray
1 wooden spoon
2 bowls
2 spoons
1 damp tea towel

Always Enjoy!

How To Make Homemade Fish Fingers Recipe

Although I haven't tried this Homemade Fish Fingers recipe yet, it certainly looks easy and tasty. This will make a great meal for the kids with a salad or homemade french fries. You can have your favorite dipping sauce on the side... like tartar or shrimp sauce.

Here are the ingredients for your convenience:

14 oz fillets of white fish, partially thawed

4-1/3 oz breadcrumbs

2 T grated parmesan cheese

1 T chopped fresh parsley

1 tsp grated lemon peel

½ tsp paprika

1/2 tsp dried thyme

1/4 tsp garlic salt

5 fl oz double cream

1 egg

3-1/3 fl oz plain flour

3-1/3 fl oz vegetable oil

freshly ground pepper

salt

Utensils

3 bowls

1 frying pan

1 slotted spoon

1 knife

1 plate or tray

1 fork

1 kitchen paper

1 spoon

1 cutting board

Always Enjoy!

Lobster Salad Martinis

I haven't tried this Lobster Salad Martini recipe yet but it's definitely on my to-do list. It looks festive, delicious and extremely simple to make. If you don't have the "Neely's Dry Rub" mentioned on the video, just use Old Bay Seasoning on the rim of your Martini glasses (after running a lemon along the rim so the seasoning will cling). If you try it before I get a chance... let me know that you enjoyed it by leaving a comment. I hope that you do!

Always Enjoy!

Lime, Chilli and Garlic Prawns (Shrimp)

Oh my... these shrimp are truly fabulous! You just have to try them...

Always Enjoy!

Shrimp Salad

This scrumptious shrimp salad (try saying that five times really fast) is not only an excellent summer treat, but you can make it as an addition to your holiday party platter.

Your Ingredients: (serves 4-6)

4-cups freshly cooked boiled shrimp, medium size is fine
2 hard-boiled eggs, chopped
1/2-cup celery, washed and very thinly sliced on the bias
2 anchovies, rinsed and minced
2-tbsp capers, drained
2-tbsp green (or black) olives, drained and thinly sliced into rounds
2 scallions, washed and sliced into thin rounds
4-tbsp extra virgin olive oil
2-tbsp white tarragon vinegar
1-tbsp freshly squeezed lemon juice
Cayenne pepper
1/2-cup Hellmann’s mayonnaise, more or less

CUT boiled shrimp into half-inch pieces

IN a large bowl, combine the shrimp, chopped eggs, celery, anchovies, capers, olives, and scallions and toss well.

IN a separate bowl, whisk together the olive oil, vinegar, lemon juice, and cayenne pepper.

ADD the olive oil mixture to the shrimp mixture and toss well to blend.

ADD mayonnaise to your shrimp mixture and blend thoroughly. There should be enough mayonnaise to bind ingredients together.

MOUND shrimp salad on a platter lined with Bibb lettuce or Arugula leaves (which has a peppery bite).

SERVE with thin, crispy vegetable, onion or garlic crackers.

Always Enjoy!

Healthy Fast Easy Recipe For Tilapia

Upon returning from a trip in Venice, a dear friend of mine, Peter, raved about an excellent dish he had eaten in one of the local restaurants. It was to his dismay that they wouldn’t share the recipe. But that didn’t stop him…no not at all. He wrote down each and every visual ingredient along with those that he only tasted. And of course, he handed me that treasured napkin with all of the secret info complete with greasy stains and some other funny looking stuff on it. “Make this,” he demanded.

Well, I had to admit that Peter’s deciphered ingredient list looked pretty tasty so I attempted to pull it off.

Now in all honesty, Peter said that my version wasn’t quite what he had experienced in Venice, but that it was still tasty enough to include in his vast recipe collection. Oh…and he said, ”Good try.” Now wasn’t that just special?

GOOD TRY TILAPIA (serves 6)

Your Ingredients:

4 tbsp olive oil, divided
2 tbsp butter, divided
salt, to taste
freshly ground black pepper, to taste
6 (8 oz) Tilapia fillets (Peter’s recipe was with Skate Wing but Tilapia is easier to find) wash and pat dry with paper towels
1 tsp crushed red pepper
5 cloves garlic, thinly sliced
3 bunches scallions, washed and divided (thinly slice all 3 bunches diagonally but set aside 1 sliced bunch for garnish )
about 24 ounces grape tomatoes, washed and halved (they sometimes come in a netted bag that’s 12 oz)
1-1/2 cups of fresh seeded Kalamata olives, sliced into thin rings (these are in the deli section)

SEASON Tilapia fillets with salt and freshly ground black pepper.

HEAT 2 tbsp olive oil and 1 tbsp butter in a large nonstick skillet on medium-high heat.

ADD seasoned fish fillets to heated skillet and sauté for about 2-3 minutes per side. Fish should be opaque and flaky. Remove fish from pan and place on serving plates.

ADD the remaining 2 tbsp of olive oil and 1 tbsp of butter to heated skillet.

ADD the crushed red pepper, garlic, 2/3 of the scallions, grape tomatoes and Kalamata olives to the same skillet and sauté for 3-4 minutes.

SPOON mixture over plated fish and sprinkle remaining sliced scallions on top for garnish.

SERVE with baby asparagus and boiled parsley potatoes.

Always Enjoy!

A Free Fast Easy Lobster Recipe Can Be Delectable!

Just because a recipe is free, doesn’t mean that it can’t be a gourmet creation worthy of even the most critical of in-laws. Well, some of them anyway. So fire up your outdoor grill and amaze them with this succulent garlicky lobster!

Outdoor Grilled Lobster Tails (serves 4)

Your Ingredients:

4 8 oz lobster tails
1 stick butter
6 freshly minced garlic cloves
3/4 cup dry white wine (do not use cooking wine, use a wine that you enjoy drinking)
juice of 1/2 fresh lemon
salt, to taste
freshly ground white pepper, to taste
bunch of baby asparagus spears, trimmed
freshly grated Parmesan cheese

THAW frozen lobster tails in refrigerator overnight.

RINSE thawed tails under running water, pat dry with paper towel.

USE kitchen shears to clip the shell down the center of the back between the meat and shell. DO NOT remove the underside membrane and DO leave the fantail intact.

MELT butter and sauté garlic over low heat for 2-3 minutes being careful not to burn.

REMOVE from heat and transfer garlic butter mixture to a bowl.

WHISK in wine, lemon juice, salt and white pepper.

ADD tails and marinate in butter mixture for an hour, turning once.

PLACE tails on an open grill over a medium-hot fire, flesh side down and cook for 3-5 minutes or until the shells are bright red and the meat has turned opaque. DO NOT over cook because the lobster meat will taste like an eraser.

ANY remaining sauce can be used for brushing asparagus spears, basting tails during grilling and warmed and used for dipping.

BRUSH trimmed baby asparagus spears with remaining melted sauce mixture and sprinkle with freshly grated Parmesan cheese. Wrap in foil.

PLACE on grill for about 10 minutes (you should put asparagus on the grill about 5 minutes before adding lobster tails so they’ll be done at the same time)

SERVE on attractive dinner plates.

Always Enjoy!

Fast Recipe For Shrimp And Eggs

This recipe is wonderful for breakfast or brunch. Heck…maybe even dinner. If you want to surprise your loved one with a little something different for breakfast in bed, this is sure to be a winner!

SHRIMP AND EGGS (serves 2 or 3)

Your Ingredients:

3 cups water
10 large uncooked shrimp (rinsed with peels on)
1-1/2 tsp Old Bay Seasoning
4 tbsp butter (not margarine)
1/3 cup of chopped scallions, washed
1/3 cup of grape tomatoes (washed and chopped with seeds and pulp removed)
6 eggs, slightly beatened
salt and freshly ground black pepper
3 oz cream cheese (cut into small cubes)
chives

PREHEAT oven to 400°F.

BRING 3 cups of water to a boil and add the Old Bay Seasoning along with the shrimp.

COOK the shrimp until they are just pink, about 2-3 minutes (DO NOT overcook) and remove from heat. Place some ice cubes into the pot (to stop cooking) and let the shrimp soak in the seasoned water for about 20 minutes. The longer they soak, the more flavorful they’ll get.

DRAIN, peel and devein the shrimp. Slice each one in half horizontally so that you have 2 pieces that look alike.

MELT butter in an ovenproof skillet and add the scallions and tomatoes. Sauté for about 5 minutes or until the scallions are softened.

ADD the slightly beatened eggs to your mixture, season with salt and freshly ground pepper and cook over low heat. Stir occasionally to keep egg mixture from browning until they are almost congealed (they’ll still have some liquid in them).

ADD the shrimp and cream cheese and stir to blend.

TRANSFER ovenproof skillet to the preheated oven and bake until cheese is melted and eggs are completely congealed.

SERVE on pretty dinner plates and use kitchen shears to snip chives over eggs for garnish.

Always Enjoy!

Fast Dinner Recipes For Entertaining

Although this isn't a very traditional version, it's a super-rich recipe that I usually serve when my guests won’t be counting calories that evening! It is deliciously thick and creamy. You can serve with warm sourdough bread and a simple tossed salad.

CHICKEN, SHRIMP & BROCCOLI FETTUCCINE ALFREDO (serves 6)

Your Ingredients:

2 pkgs (9 oz each) fresh fettuccine (in your grocer’s refrigerated section)
1 pound medium shrimp (cleaned and deveined)
1 pound boneless and skinless chicken breasts (washed and cut into bite-sized chunks or you can use chicken tenderloins)
1 9 oz bag broccoli florets (in your grocer’s produce section)
1-1/2 sticks unsalted butter
6 cloves garlic (minced)
4 cups heavy cream
2 sticks unsalted butter
juice of 1/2 fresh lemon
4 cups freshly grated Parmesan cheese
2 tsp freshly grated lemon zest
1/4 tsp freshly grated nutmeg
salt and freshly ground white pepper
minced fresh parsley
additional freshly grated Parmesan

COOK the pasta in an 8-quart pot of boiling salted water until al dente. (about 4 minutes…tender but still a bit firm to the bite)

DRAIN in a colander and set aside.

SAUTE´ chicken, shrimp, broccoli and garlic together in a large sauté pan that you’ve heated with 1-1/2 sticks of butter (do not let the butter brown!). You want to have one layer so that it will cook quickly, until the shrimp has turned orange and chicken is opaque…about 4 minutes. Set aside.

STIR the cream, 2 remaining sticks of butter and lemon in a heavy large saucepan until blended and butter is just melted…about 3 minutes. Remove from the heat.

ADD the pasta and the shrimp, chicken, broccoli mixture to the cream sauce and toss. Add the Parmesan, lemon zest, nutmeg, salt and white pepper. Toss the entire mixture over low heat until the sauce begins to thicken slightly…about 1 minute.

GARNISH with minced parsley and grated Parmesan.

SERVE immediately.

Note: If you like your sauce even thicker, add more Parmesan cheese.

Always Enjoy!

Fast Recipes Are Always Just A Creative Thought Away

I just love a great tuna sandwich on toast…especially if I happen to have a fresh loaf of 12-grain bread. Goes great with potato chips. I even like to put a scoop of tuna salad on a bed of bib lettuce with crackers on the side. Yum!

I am a firm believer that good, quality ingredients are the foundation of a great tasting dish. This tuna recipe is no exception. Use a solid white albacore tuna packed in oil, not water. There’s a very noticeable difference in flavor if you stray. I’ve tried using the tuna that was on sale and it just didn’t cut the mustard. So splurge a little…you’ll be quite pleased.

This is a fast recipe (but really tasty) that you can have for lunch or dinner. Here’s a few tips that will make all of your cooking and baking activities much easier and definitely much faster.

1. Always (and I do mean always), prep your ingredients before you even start to put the recipe together. Have all ingredients washed, measured and separated into their own bowls. Even the salt and pepper!

2. Always preheat your oven right after you’ve prepped your ingredients. I can remember many times when I’ve completely forgotten about it and then had to wait 15 minutes for the oven to heat to the desired temperature. “Waiting” and “fast” are oxymorons!

3. If you aren’t too busy the night before you intend to prepare your selected recipe…prep your ingredients then. You’ll be sooo happy the next day when all you’ll need to do is put everything together. Especially if you’re planning for a party…prepare as much as you can the day (or days) before, so that you can enjoy your party instead of being stuck in the kitchen while everyone else is having fun.

YOUR SMILING CHEF TUNA SALAD (serves 4)

Your Ingredients:

4 cans (6 oz each) solid white albacore tuna packed in oil (drain oil on all but one can)
1/2 cup pimento stuffed green olives (chopped)
1/2 cup red onion, washed and chopped
1/3 cup celery, washed and minced
4 hard-boiled eggs
1/2 cup sweet relish
6 sweet gherkins (chopped)
real mayonnaise (enough to make it pretty creamy)

MIX all of the ingredients together and chill. Serve on toast spread with mayonnaise (I know, I know) and add lettuce and a slice of tomato. Eat with chips and pickles or just have crackers with the salad.

Always Enjoy!

Note: If you don't like green olives, try black ones. It will still be a great tuna salad. Post a comment if you enjoyed this recipe. It's another one of my favorites.