Crabbytortillawrapwith3cheesefilling Recipes

Steps:

• In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.

Steps:

• Preheat oven to 400°F.
• Cut the tops off the green, red, and yellow peppers.
• Place peppers on a shallow pan in the oven and roast until the skin begins to bubble and separates from the flesh- about 15 minutes.
• Turn frequently to allow all sides to roast.
• Remove from the oven and let cool.
• Peel the peppers, make one slit in the peppers to open.
• Remove and discard the seeds.
• Coarse-chop the roasted peppers and set aside.
• This is the only time you will use your oven.
• CHEDDAR CHEESE: Shred cheese and set aside in a separate bowl.
• RICOTTA CHEESE MIXTURE: Wash the spinach leaves well; remove and discard the stems from the spinach.
• Do not dry spinach.
• Place in a saucepan on the stove over medium heat.
• There should be sufficient water left on the leaves, to cook the spinach until it wilts; additional water may be added if you feel it necessary.
• Remove cooked spinach from pot and place in a colander over a bowl, to drain.
• Squeeze any excess water from the spinach.
• Chop the spinach finely.
• Mix well with Ricotta Cheese, grated Parmesan cheese, and set aside.
• CRAB MEAT MIXTURE: In a large skillet, heat, the olive oil over medium heat.
• Saute crab meat, and chopped green onions. Remove from heat and set aside.
• TOMATO MIXTURE: To the pan add: skinned and chopped Roma tomatoes; grated fresh carrot, black and green olives, celery, Tabasco, Cayenne and salt.
• Mix well and cook, 5- 7 minutes; just long enough to heat the ingredients though.
• Remove from heat and let it cool.
• In a mixing bowl: Add Ricotta cheese mixture, crab meat mixture, tomato mixture; and fresh cilantro; turn over a few times to mix the ingredients.
• Scoop onto tortillas, make tidy pockets by folding bottom up and then the two side inches.
• Top with the shredded cheese.
• Serve with beverage of your choice.

Steps:

• 1. Prepare Simply Macaroni and Cheese in microwave according to package directions.
• 2. Empty into a large bowl.
• 3. Add the meat from six Alaskan King Crab legs, one teaspoon white truffle oil, one teaspoon lemon juice and one pinch of saffron (infuse saffron in lemon juice for five minutes).
• 4. Stir all ingredients together gently.
• 5. Microwave for one minute and serve in bowls.

Steps:

• Heat oven to 375°F In medium bowl, mix cream cheese, mayonnaise and horseradish until creamy. Stir in onion, lemon juice and crabmeat until well blended.
• Unroll 1 can of the dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. Spoon about 1 rounded measuring teaspoon crab mixture onto center of each square.
• Unroll second can of dough; separate into 4 rectangles. Press or roll each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each into 8 squares. Place squares on top of crab mixture. Press edges with fork to seal; place on ungreased cookie sheets.
• Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from oven. Sprinkle each with paprika and parsley; remove from cookie sheet. Serve warm.