Hi,

I got a crab casserole recipe on this forum a few weeks ago, saved the link but now the recipe section is gone? Does anyone have that recipe and if so could they post it here or sent it privately to smokinjbc@msn.com?

Thanks

Rest assured that LCandrea is working to restore much of the content of the old forum.

Hopefully the member who posted the recipe will see this and respond.

LCE Member since 01/02
341/288/185

If you have some crab you need to use up, here's a recipe I copied from the old LCE posting forums. I thought it looked really good, so I saved it.

Rachel's Dungeness Crab Stew
(Serves 8, 5.87 carbs per serving)

Meat from 2 crabs (we buy frozen, thaw, then crack - we average about 1/2 pound per crab - in case you want to use other crab meat - altho I would not suggest using the faux crab meat)
1/2 cup of sherry (this is key, actually)
4 T butter
2 cloves garlic, crushed
2 T soy flour (sorry, Zip)
1 tsp fresh, finely chopped rosemary
1/2 c. onions finely chopped
1/2 c. red (sweet) pepper, VERY finely chopped
1 c. tomato (I use cherry tomatos, cut in 2-3 pieces)
4 c. cream

1. Marinade Crab in the sherry in the fridge for AT LEAST an hour (3-4 hours is best)
2. In a skillet, heat butter, add garlic, onions, red pepper and saute until onions and pepper begin to soften.
3. Add the flour, rosemary, stir until flour is dissolved in the veggies and oil.
4. add the tomatoes, stir a minute or two.
5. Drain the sherry from the crab meat and then add the crab meat and the cream.
6. Cook for 15-20 minutes, bubbling but NOT boiling.
7. Serve hot. Tastes just as fantastic reheated the next day
[ If you have a Costco near you, they sell cans of lump crab meat which would likely work well in this recipe - especially if you can't get Dungeness - altho they are fantastic.

Nutritional Facts (per serving):
Calories: 499.26 (oh baby!)
Fat: 50.43g
Sat Fat: 31.09g
Polyun Fat: 2.04g
Monoun Fat: 14.59g
Cholesterol: 192.70mg
Sodium: 134.16mg
Potassium: 252.49mg
Net Carbs: 5.87g
Protein: 6.29g

[ % of RDA ]
Vit A: 52.88%
Calcium: 9.81%
Vit D: 16.50%
Thiamin: 4.19%
Niacin: 3.88%
B6: 6.38%
Phosphorus: 12.50%
Zinc: 6.38%
Vit C: 39.88%
Iron: 2.88%
Vit E: 2.75%
Riboflavin: 7.88%
Folate: 6.00%
B12: 20.50%
Magnesium: 5.00%
Copper: 10.13%

~~~Teelbee

174 (Mar. 2002, highest weight), 164 (Jan. 2003, begin LC)
164/135/137-134
remember, amateurs built the Ark, professionals built the Titanic

Thanks for the recipe,

I don't have any crab to use up, saw the original crab casserole recipe a few weeks ago and it sounded good for this week- will wait for it to reappear if no one has it.

Thanks,
Jaime

Was it my hot cheesy crab dip??? with cheeses and old bay seasoning...??? If so I'd be happy to post it again. (The recipe section will hopefully be up and running again soon...Andrea is working on it!!)

Physician Assistant
Full-time mother of 3 boys
Started 2/13/02
50 lbs gone forever!
The joy of the Lord is my strength (and boy do I need it)!!

Hi,

The name of it was crab casserole, but I wouldn't mind seeing a recipe for crab dip either Crabs rule

Hey Jaime... you're right CRABS RULE! (I'm the "Rachel" of the Dungeoness Crab stew that Teelbee listed above) The casserole you were looking for, was it perhaps the Crab and Asparagus casserole? If so, here it is...


CRAB AND ASPARAGUS SUPREME

2-3 cups of blanched cut asparagus
2 cup sliced fresh mushrooms
1/2 cup finely chopped onion
2 T butter
2 T soy flour
¼ teaspoon salt
1/8 teaspoon ground nutmeg
Dash pepper
½ cup heavy cream + ½ c water
16 oz GOOD lump crabmeat (canned)
½ c. chopped toasted almonds
½ c. grated Parmesan cheese

Blanch asparagus, drain well. Set aside.

In a medium saucepan cook mushrooms and onion in butter till onion is tender but not brown. Stir in soy flour, salt, nutmeg, and pepper. Stir in cream/water all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in crab and asparagus.

Spoon mixture into large rectangular pyrex casserole dish. In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casserole. Bake in a 400° oven for 10 minutes or till mixture is heated through and cheese is browned.

Makes 4 servings. Per serving: 380 cals, 30g fat, 6.5g net carbs, 18.5 protein.

Good luck!

Hugs,
Rachel
165/138/130
Haec trutina errat. (Latin for,"There is something wrong with this scale".)

wow, rachel, that sounds amazing

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

Oh yummy Rachel!! Thanks!

HOT CRAB DIP

1 cup mayo
8 oz softened cream cheese
1 1/2 cups shredded cheddar (3/4 cup in, 3/4 cup on top)
1 1/2 tsp Old Bay seasoning
1 tsp Worcest. sauce
3/4 tsp dry mustard
1 tbs lemon juice
1/2 tsp garlic powder
1 lb lump crab meat

Mix all ingredients, reserving half of the cheese to sprinkle over the top. Bake in greased casserole for 15-20 minutes until bubbly around edge.

Delicious with pork rinds or veggies (esp. celery!)

Enjoy!

Physician Assistant
Full-time mother of 3 boys
Started 2/13/02
50 lbs gone forever!
The joy of the Lord is my strength (and boy do I need it)!!

Hi,

Yes , I think thats it! Thank You... question though... does the soy flour seem evident at all in the taste? I've never used it, but would be willing to try it.

The crap dip recipe looks fantastic as well, thanks again!

Jaime
Started Atkins 12/27/02
185/147/125

Hi Jaime - you are certainly welcome - I do love crab meat, too!

Regarding the soy flour... when I originally posted that recipe I parenthetically apologized to Zip2Play because he had posted a dislike for the taste of soy flour. I have to admit that I have never made anything completely of soy flour - but I use it a lot and I love the taste.

Anytime a recipe calls for cornstarch, flour, or any sort of thickener - I substitute soy flour. I use it to thicken soups, gravies, stews, casseroles and the like. I use it to dust on fish or meats to pan fry. Any sort of light breading that calls for flour - I use the soy. I can't taste it at all in soups and casseroles and the taste on fish or meats is wonderful a slight nutty taste.

I would definitely encourage you to by a small package at your health food store - keep it in the fridge to preserve its nutritional qualitities and life - and try it. I'll bet you find it comes it very handy and is quite tasty - particularly in the situations I've suggested!

best regards..

Hugs,
Rachel
165/138/128
Haec trutina errat. (Latin for,"There is something wrong with this scale".)

Jaime,
In a recipe like this I would use vital wheat gluten in place of the soy flour just because I don't like the soy taste. (Soy protein powder which is used in many LC recipes to me has no flavor, but the soy flour definietly does!) If a recipe needs more thickening power, I tend to add a small amount of arrowroot powder to a sauce.

HTH!
Lori

Physician Assistant
Full-time mother of 3 boys
Started 2/13/02
50 lbs gone forever!
The joy of the Lord is my strength (and boy do I need it)!!