Crab Rolls

Crab Rolls have become the rage.  Out West we have simply referred to these sandwiches as Crab Meat sandwiches which has been on the menu forever.  The East Coast has always had the Lobster Rolls.  Now, with a little marketing strategy, the new name our on the West Coast has become Crab Rolls.  I surfed the web looking at different recipes for the Crab Rolls.  I actually settled on 4 different recipes.  None of them used the exact amount of Crab Meat that we carry in a container which is 6 ounce or 1 pound.  What’s a girl to do?  Make up my own as I go!  In my household everyone knows for one reason or the other I can’t just follow a recipe word for word.  Didn’t have my glasses on or didn’t have that specific ingredient.  It’s become the joke of my household.  It always tastes good.

The first night I made Crab Rolls for my husband and I.  The second night I added the Crab Meat Salad to a green salad.  The third day I had a Crab Meat Salad for lunch.  Yes, 1 pound of Crab Meat went a long way.  The juices of Crab Meat and lemon juice were amazing.  In fact, I would like to go out on a limb and say that marinade for a day enhanced the flavors even more.    Perfect for those hot summer days when you want something light and yummy!

http://www.crabonline.com/products/dungeness-crab-meat

Summer Time Crab Rolls
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Servings Prep Time
4 peoples 20 minutes
Servings Prep Time
4 peoples 20 minutes
Summer Time Crab Rolls
Print Recipe
Servings Prep Time
4 peoples 20 minutes
Servings Prep Time
4 peoples 20 minutes
Instructions
  1. Combine all the ingredients above to make the Crab Meat filling except the Hoagie Rolls, melted butter, and lettuce. Brush the melted butter on the Hoagie Rolls and toast until golden on inside of the bread. Place 1 lettuce leaf on each bun and then divide the Crab Meat filling. Any Crab Meat filling left over will be great the next day!
Recipe Notes

The lemon juice and zest make this filling very light.  Not even the mayonnaise was over bearing.

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Smoked Salmon Cheesecake

Share with you family and friends a special treat – Smoked Salmon Cheesecake.  I love Cheesecake – original, lemon, chocolate.   Yummy!   Who would have thought that Smoked Salmon could be an ingredient in a cheesecake.  This Smoked Salmon cheesecake is rich, creamy, savory, and delicious.  This a taste bud busting recipe.

During wild caught King Salmon season we see lots of sports fishermen with their catch.  The bag limit for the catch is only 2 fish daily  in possession.  If you go out more than once a week some of these fishermen stock up their freezer for the winter.  Or give some King Salmon away to their friends.  Some fishermen even send their catch out to be smoked.

Smoked Salmon can be eaten straight or as an ingredient in a recipe.  Why not try a Smoked Salmon recipe that is a little different.   Smoked Salmon Cheesecake will be an ideal treat for a buffet as an appetizer for your family or friends.  Serve the Smoked Salmon Cheesecake with baguette slices or crackers.  Make ahead and freeze for the perfect meal.  You can make up one large size cake or smaller sizes to give away as gifts.   Thaw in the refrigerator before serving.

Smoked Salmon Cheesecake
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
35 minutes
Smoked Salmon Cheesecake
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
Crust
  1. Combine crumbs and melted butter in a small bowl and then press the mixture into the bottom of a 9 inch quiche dish.
Filling
  1. Slightly beat the eggs first. Stir in the Ricotta cheese and Swiss cheese. Next stir in the evaporated milk, smoked salmon, dill weed, capers, salt and pepper
Bake
  1. Pour the filling into the quiche dish Bake at 350 degrees for 35-40 minutes. Cool for 10 minutes before serving.
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Deviled Crab Meat

Deviled Crab Meat was Nonno Tom’s favorite seafood meals. He enjoyed eating!   Nonno Tom (Tom Lazio) would unload the harvest from the local San Francisco crab boats.  He’d give the orders to his men to cook up some of the fresh catch.  Next, either he would pick the crab himself or have one of his employees pick the meat out of the body and legs of those fresh Dungeness Crabs.  He’d bring home fresh Dungeness Crab Meat for my grandmother to make just one of his special seafood dishes – Deviled Crab Meat.  Before he could make walk into the house he’d have to change his clothes outside, put them directly into the washing machine, and head to his bathroom for a shower.  The Deviled Crab Meat didn’t take long so by the time he was freshly showered smelling of soap and Lilac Vegetable After Shave dinner was ready.

I whipped up a very large batch of the Deviled Crab Meat for an Crab Fest event at Macy’s Union Square.  I showed everyone how to crack the crab showing them my secret for getting the most meat out of.  I also shared this delicious recipe.  Everyone enjoyed their taste of the Deviled Crab Meat!

Nonnie's Deviled Crab Meat
Print Recipe
Easy recipe using fresh Dungeness Crab Meat. Ideal for a family meal or Potluck main course. Festive when you bake in individual clam shells.
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Nonnie's Deviled Crab Meat
Print Recipe
Easy recipe using fresh Dungeness Crab Meat. Ideal for a family meal or Potluck main course. Festive when you bake in individual clam shells.
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Recipe Notes

Stir the melted butter into the Tomato Sauce.  Mix the rest of the ingredients together with the Tomato Sauce.  Fill individual clam shells or a pie pan with the crabmeat.

Bake at 350 degrees for 30 minutes or until firm.

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