STUFFED HASH BROWNS
Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. -Annie Ciszak Pazar, Anchorage, Alaska
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.
Nutrition Facts : Calories 410 calories, Fat 27g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
CRISPY HASHBROWNS
Steps:
- Heat the oil and butter on a griddle over medium-high heat until the butter is melted. Add the shredded potatoes and pack them down tightly into a patty. Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.
CRAB-STUFFED AVOCADOS
An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.
Provided by Food Network
Categories main-dish
Time 20m
Yield Serves 8
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.
CRAB STUFFED MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
- Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake for 15 minutes. Remove from oven, and serve immediately
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
PERFECT CRAB-STUFFED MUSHROOMS
These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!
Provided by Lisa Felton Nash
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
- Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
- Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g
CRAB STUFFED FISH FILLETS
This truly is so tasty and impresses everyone who has had it. I chop everything and then it comes together easily. I am not sure where I even got this recipe it has been so long. I have used haddock, cod, flounder and orange roughy and they all were great with this recipe.
Provided by jellyko
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook celery, green onions and garlic in hot oil over medium heat until tender.
- Remove from heat.
- Add crabmeat and all else except fish and melted butter.
- Brush fish with melted butter.
- Spoon 1 heaping tablespoons crab mixture on one half of each fillet.
- Fold other half over top (can toothpick).
- Place in 9 x 13 inch pan.
- Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter.
- Cover and bake at 375°F for 20 minutes.
- Uncover and bake 10 minutes more until fish flakes easily.
HAMBURGER HASH BROWNS
With my in-home day care, I am always looking for some good home-cooked meals to feed the kids. This was a hit and the kids wanted me to make it again the next day!
Provided by JTheewen
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Mix hash brown potatoes, vegetable oil, and black pepper in a bowl; press into the bottom of the prepared baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix water and gravy mix into the cooked beef; bring to a boil. Reduce heat, cover skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto the potato crust.
- Bake in the preheated oven for 15 minutes. Sprinkle remaining 1/2 cup Cheddar cheese and bake until cheese is lightly browned, about 5 more minutes.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 31.7 g, Cholesterol 99.5 mg, Fat 47.4 g, Fiber 2.5 g, Protein 29.6 g, SaturatedFat 18.4 g, Sodium 547 mg, Sugar 0.3 g
CRAB STUFFED CHICKEN BREASTS
Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.
Provided by Christy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
- In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
- Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.
Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g
SAVORY CRAB STUFFED MUSHROOMS
Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.
Provided by lavaun
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
- Remove stems from mushrooms. Set aside caps. Finely chop stems.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
- Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
- Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 9.8 g, SaturatedFat 6.9 g, Sodium 233.3 mg, Sugar 1.5 g
CRAB STUFFED MUSHROOMS
I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!
Provided by Diane in Nebraska
Categories Crab
Time 55m
Yield 24 mushrooms
Number Of Ingredients 16
Steps:
- Spray a 9x12-inch glass baking dish with cooking spray.
- Use an additional baking dish if needed.
- Drizzle olive oil or butter in the bottom of the baking dish.
- Wipe mushrooms with a damp paper towel to clean.
- Remove stems, set aside caps and chop stems to add to filling.
- In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
- Mix well and then stir in egg and mayonnaise.
- Use a small cookie scoop to mound filling onto each mushroom cap.
- Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
- Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
- Bake for 20 to 25 minutes at 425°F.
- Best served hot.
- Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
CRAB STUFFED HASH BROWNS
I was trying to figure out a dish to use up various ingredients that I had in the fridge to keep them from getting out dated and this was the result. Nice and creamy and a new comfort food for our family.
Provided by Notherjack
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Thaw the frozen hash browns, if you have to pop them in the microwave.
- Dice the bacon and fry it up fairly crisp.
- While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl.
- Mix together in a large bowl: 1/4 cup of the melted butter, mushroom soup, sour cream, cream cheese, bacon and shredded cheese.
- Fold in the thawed hash browns.
- Lightly grease a large casserole dish. Mine is a 3 quart.
- Spread 1/2 of the potato mixture in the bottom of the casserole.
- Layer the stuffing on top of the potatoes leaving a narrow gap around the edges.
- Top that with the rest of the potatoes.
- Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes.
- Bake for 1 hour, top should be golden brown.
- Let rest for a few minutes when you take it out before you serve.
CRAB BURGERS WITH TIGER SLAW
Provided by Food Network
Time 2h
Yield 24 burgers
Number Of Ingredients 27
Steps:
- For the lemongrass paste: Process the ginger, garlic, lime leaves, shallots and lemongrass in a processor.
- For the vinaigrette: Place the vinegar, oil, 2 tablespoons of the lemongrass paste, the mustard, chili sauce pepper and lime leaves in blender and puree until emulsified.
- For the slaw: Mix the cabbages, carrots, daikon, apples and mango together. Toss with the vinaigrette.
- For the crab burgers: Drain the crab. Place in a large bowl. Add the rice and panko and fold in. Mix the chili sauce, mayonnaise, sambal, egg and 1 cup of the lemongrass paste. Add to the crab. Add the green onions and, folding gently, completely combine. Form into 24 patties. Dredge them in additional panko.
- Place the crab burgers in a fryer set at 350 degrees F and cook, in batches, until golden and crispy, 3 to 4 minutes. Toast the buns. Place a crab burger on each heel (bottom bun) and top with chili sauce. Top with the slaw and cover with the crown (top bun).
HASH BROWNS
Provided by Food Network
Categories side-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 4
Steps:
- In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.
STUFFED HASH BROWNS
Steps:
- Preheat the oven to 225 degrees F.
- Butcher pork into two equal portions.
- Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
- Cover in foil and roast 8 hours or up to overnight.
- Use spatulas to pull pork and prepare for the grill.
- Heat a cast-iron griddle to 400 to 450 degrees F.
- Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
- Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
- Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
- When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
- Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.
CRAB-STUFFED MINI PUFFS
These tender puffs from our home economists feature a fast mouthwatering seafood spread. Because of their smaller size, the savory bites are an ideal addition to brunch buffets, spring luncheons or parties.
Provided by Taste of Home
Categories Appetizers Dinner
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops. Serve immediately.
Nutrition Facts : Calories 302 calories, Fat 26g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 554mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
CRAB-STUFFED MUSHROOMS
"Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining," suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside., Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake until mushrooms are tender and filling is lightly browned, 15-20 minutes.
Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 72mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CRAB STUFFED SHELLS
This is a great recipe for seafood lovers. If two cups of crab meat is over your budget you can use 1 c. of crab and 1 cup of shredded sealegs... but why not splurge!! =)
Provided by Aroostook
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- Cook pasta shells according to the package directions.
- Drain and rinse with cool water.
- Sauce: In a large skillet, heat the oil over medium-high heat.
- Add the garlic and sauté for 1 minute.
- Stir in the tomatoes, red pepper, and oregano and lower heat to medium-low.
- Cover the pan and simmer the mixture 15 min.
- Stir in the salt.
- Combine crab, ricotta cheese, egg, 1/4 cup of the Parmesan cheese, parsley, and black pepper.
- l.
- Stuff each pasta shell with some of the ricotta mixture.
- Lay the stuffed shells in a baking dish Add tomato sauce.
- Sprinkle the remaining Parmesan cheese over the sauce.
- Bake 20 min or so until sauce is bubbly.
SIMPLY THE BEST CRAB STUFFED MUSHROOMS
I've been playing around with stuffed mushrooms for quite awhile and finally I've made one that everyone loves.
Provided by Norelllaura1
Categories Crab
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
- Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
- Spoon mixture into mushroom caps and top with slices of cheese.
- Bake 12-15 minutes or until cheese is lightly browned.
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