Corn and Crab Quesadillas

Recipe & picture courtesy of Betty Crocker

Makes 6 servings

• 1 package (8 oz) cream cheese, softened
• 1 can (11 oz) whole kernel corn, drained
• 1/2 cup chopped fresh cilantro or parsley
• 1/3 cup sliced green onions (5 medium)
• 1 jar (2 oz) diced pimientos, drained
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
• 6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
• 1 tablespoon butter or margarine, melted
• Sour cream and chopped fresh cilantro, if desired

1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

**Personal Review: This turned out great – we loved it and will make it again!**

Baked Crab Rangoon

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 40 min
Makes: 12 servings, one won ton cup each

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1 can (6 oz.) white crabmeat, drained, flaked
• 2 green onions, thinly sliced
• 12 won ton wrappers

1. Preheat oven to 350°F. Mix Neufchatel cheese, mayo, crabmeat and onions.
2. Spray 12 (2-1/2-inch) muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.
3. Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm.

**Personal Review: No Review Yet**

California Roll Salad

Recipe & picture courtesy of Good Housekeeping

Prep Time: 15 min
Total Time: 15 min
Serves 4

• 1 package(s) (8.8-ounce) precooked white rice in microwavable cups
• 3 tablespoon(s) seasoned light rice vinegar
• 1 head(s) Boston lettuce
• 1 seedless cucumber, unpeeled and thinly sliced
• 1 ripe avocado, thinly sliced
• 1 pound(s) surimi (imitation crabmeat), broken into 1-inch chunks
• 3 tablespoon(s) reduced-sodium soy sauce
• 2 tablespoon(s) slivered pickled ginger

1. Prepare rice as label directs. Pour rice into medium bowl, and toss with 1 tablespoon vinegar; set aside.
2. Arrange lettuce leaves on large platter. Top leaves with seasoned rice, cucumber and avocado slices, and surimi.
3. In cup, mix together soy sauce and remaining 2 tablespoons seasoned vinegar.
4. To serve, drizzle soy dressing over salad; sprinkle ginger on top.

**Personal Review: No Review Yet**

Creamy Crab and Asparagus Salad

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 10 min
Cook Time: 4 min

• 1 1/2 pounds asparagus, quartered crosswise on an angle
• 1 tablespoon extra-virgin olive oil
• Salt and pepper
• 2 tablespoons finely chopped chives
• 2 tablespoons mayonnaise
• 2 teaspoons fresh lemon juice, plus lemon wedges for serving
• 1 1/2 teaspoons ketchup
• One 8-ounce container lump crab, picked through

1. Rinse the asparagus in a colander; leave wet. In a medium nonstick skillet, add the olive oil and asparagus and cook over medium heat until crisp-tender, 3 to 4 minutes. Season with salt and pepper.
2. In a medium bowl, stir together the chives, mayonnaise, lemon juice and ketchup. Add the crab and toss gently to coat. Season with pepper.
3. Divide the asparagus among 4 plates and top with a mound of the crab mixture. Serve with the lemon wedges.

**Personal Review: No Review Yet** 

Crab Cakes with Remoulade

Recipe & picture courtesy of My Recipes

Serves 4

Crab cakes:

• 2 teaspoons olive oil
• 1 cup dry breadcrumbs
• 1/2 cup thinly sliced green onions
• 1/2 pound lump crabmeat, shell pieces removed
• 1 (4-ounce) jar diced pimiento, drained
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1 large egg

Rémoulade:

• 1/3 cup low-fat mayonnaise
• 2 teaspoons 2% reduced-fat milk
• 1 teaspoon capers, chopped
• 1/8 teaspoon ground red pepper
• 1 small garlic clove, minced

1. To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.
   Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
2. To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.

**Personal Review: No Review Yet**