Lindas Crab Stuffed Tomatoes Recipes

LINDA'S CRAB STUFFED TOMATOES

These are great when the weather is hot and you don't feel like cooking. You can also stuff smaller cherry tomatoes with this mixture also, for some tasty appetizers when you feel like entertaining!

Provided by Lindas Busy Kitchen

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Linda's Crab Stuffed Tomatoes image

Steps:

Mix the first 5 ingredients together well. Chill for at least 1 hours.
Hollow out the 4 lg. fresh tomatoes. Fill with crab mixture.
Serve atop fresh lettuce leaves.

Ingredients

1 lb lump crabmeat
1/3 stalk celery, chopped fine
mayonnaise, to taste
1 tablespoon Old Bay Seasoning
1/4 cup lemon juice
4 fresh tomatoes
romaine lettuce leaf

LINDA'S BAKED STUFFED LOBSTER

I love seafood, and this is one of my FAVORITES!!! This is a restaurant quality recipe, that I hope you enjoy with your family and friends!

Provided by Lindas Busy Kitchen

Categories Lobster

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Linda's Baked Stuffed Lobster image

Steps:

In a lg. bowl, mix melted butter into cracker crumbs and garlic powder.
Split the lobsters down the center, and remove the insides of the head, stomach, and black vein on upper side of tail.
Add the crabmeat to the cracker crumb mixture. Mix well.
Stuff lobsters with cracker mixture.
Squeeze lemon over crumbs, and bake for 20 mins., at 450.
Serve with drawn butter, with lemon or cider vinegar mixed into the butter. Gives the butter and lobster a tangy delicious flavor.

Nutrition Facts : Calories 1852.6, Fat 144.4, SaturatedFat 88.7, Cholesterol 1013, Sodium 2998.4, Carbohydrate 11.8, Fiber 2.7, Sugar 0.8, Protein 130.3

Ingredients

1 1/2 cups butter, melted
1/2 teaspoon garlic powder
4 cups Ritz cracker crumbs (Hi Ho will do also, or any other butter cracker)
2 (1 1/2-2 lb) live maine lobsters
1 cup fresh crabmeat, cooked, flaked or 1 (6 ounce) can crabmeat
1 lemon, juice of
butter, melted
1 lemons or 1 cider vinegar, to taste, for drawn butter

SEAFOOD-STUFFED TOMATOES

A tempting combination of tiny shrimp, crabmeat, hard-cooked eggs and rice makes a cool, hearty salad perfect for a hot summer day. Our daughter, who's 12, likes to prepare this salad for company. It's delicious and easy to fix. -Gwen Landry, Jennings, Louisiana

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 15

Seafood-Stuffed Tomatoes image

Steps:

Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

Nutrition Facts : Calories 318 calories, Fat 20g fat (3g saturated fat), Cholesterol 160mg cholesterol, Sodium 614mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

Ingredients

2 cups cooked rice
1 cup cooked salad shrimp
2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped dill pickle
1 jar (2 ounces) chopped pimientos, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 to 8 large tomatoes

LINDA'S CRAB AND SHRIMP CAKES

Flavorful seafood cakes made with crab and shrimp. Serve with a lemon-dill aioli.

Provided by Linda F. Bergfeld

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 1h5m

Yield 6

Number Of Ingredients 16

Linda's Crab and Shrimp Cakes image

Steps:

Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
Remove from the refrigerator and form into 12 patties.
Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

Nutrition Facts : Calories 522.9 calories, Carbohydrate 22.8 g, Cholesterol 153.7 mg, Fat 37.9 g, Fiber 1.2 g, Protein 22.9 g, SaturatedFat 5.4 g, Sodium 1241.1 mg, Sugar 1.7 g

Ingredients

1 ½ cups Italian-style bread crumbs
1 cup mayonnaise
2 eggs
2 teaspoons dill mustard
2 teaspoons capers with brine
½ lemon, juiced
1 teaspoon Worcestershire sauce
1 teaspoon dried dill
1 teaspoon Creole seasoning
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
3 (4.25 ounce) cans white crabmeat, drained
1 (4 ounce) can tiny shrimp, drained
2 tablespoons canola oil, or as needed

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