Archive for the ‘Pimiento’ Category

Corn and Crab Quesadillas

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!**

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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**