Crab Salad Stuffed Zucchini Recipes

TEX-MEX STUFFED ZUCCHINI

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Tex-Mex Stuffed Zucchini image

Steps:

Preheat the oven to 450 degrees F and line a baking sheet with foil. Halve 2 zucchini lengthwise; scoop out the seeds, leaving a 1/4-inch-thick shell. Chop the scooped-out zucchini flesh and transfer to a bowl. Grate the remaining whole zucchini on the large holes of a box grater; add to the bowl along with 1 teaspoon salt. Set aside 10 minutes, then squeeze out the liquid.
Heat the olive oil in a skillet over medium-high heat. Add the garlic, minced jalapeno, chile powder and grated zucchini mixture; cook until tender, 4 minutes. Let cool, then stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.

Nutrition Facts : Calories 201 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 27 milligrams, Sodium 472 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams

Ingredients

3 medium zucchini
Kosher salt
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 jalapeno pepper, minced
1/2 teaspoon chipotle chile powder
1 cup grated muenster cheese
1 large tomato, finely chopped
3 tablespoons chopped scallions
3 tablespoons chopped fresh cilantro
Sliced pickled jalapenos, for topping (optional)

CRAB SALAD

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Provided by Christine

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Crab Salad image

Steps:

In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g

Ingredients

2 pounds crabmeat
2 ½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 ½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

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Web Jun 27, 2013 Instructions. Preheat oven to 400F. Line a baking pan with foil. Slice the zucchini in half the long way, and scoop out the flesh …
From thekitchenwhisperer.net
Estimated Reading Time 3 mins

Preheat oven to 400F. Line a baking pan with foil. Slice the zucchini in half the long way, and scoop out the flesh using a melon baller leaving about 1/2-inch thick skins. Reserve the flesh and set aside. Drizzle the zucchini flesh side with 1 tsp olive oil and season with 1/2 tsp salt and 1/2 tsp pepper. Place on the foil, hulled side down. Bake for 10 minutes.
While the zucchini is baking in a skillet add 2 tsp olive oil and heat over medium. Coarsely chop the zucchini flesh. Place the shallots in the pan with the zucchini flesh. Stir and cook for 5 minutes or until it begins to soften. Add in the garlic, remaining salt and pepper.
Cook for 2-3 minutes until the zucchini is mixture is soft but not mushy. Add in the lemon juice and crab meat. Gently stir and cook for 30 seconds just to heat the crab.
When the zucchini is done baking, remove from the oven and set aside leaving the oven on. Transfer the crab mixture to a bowl. Add in 1/3 cup of panko and 1 cup of gruyere. Gently combine. The mixture will be loose but will clump slightly if pressed together.

Crab Salad Stuffed Zucchini Recipes

TEX-MEX STUFFED ZUCCHINI

CRAB SALAD

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

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