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
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.
LINDA'S FETTUCCINE, CRABMEAT AND VEGGIES IN CREAMY CHEESE SAUCE
This scrumptious pasta dish will tickle your taste buds, with a nice blend of veggies, seafood, and cheesey sauce atop mounds of pasta. Served with Garlic Italian bread, a simple salad, and a nice glass of wine, makes this meal fit for a king.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Clean crabmeat.
- In a lg. skillet heat vegetable oil, on med-high heat, until bubbly.
- Meanwhile, put flour on a lg. plate, and mix crabmeat into the flour.
- Pull out the pieces of crabmeat, shake off excess flour, and place in skillet.
- Cook on med-high, until pieces are slightly brown.
- When crabmeat pieces are done, take out of the oil, and drain on paper towels.
- Meanwhile place the butter in a med. size sauce pan.
- Melt it on a low heat.
- Add the garlic and cook to about 1 minute Do not brown.
- Add in the cream, and stir the mixture until warmed.
- Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved.
- Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 mins on med. heat.
- Add tomatoes, and let cook until all veggies are tender, but not mushy.
- Add the crab, to heat through. DO NOT overcook.
- When heated, turn heat to warm.
- Meanwhile in a lg. pot, bring water to a boil.
- Salt the water slightly, and add 1 T. of olive oil to the water, to keep the pasta from sticking.
- Cook the fresh pasta noodles according to pkg. directions.
- This should not take longer than 4 mins., if you are using fresh pasta.
- If using packaged noodles, cook according to package directions.
- Drain in a colander when cooked.
- Place the drained pasta into the pan with the warm sauce.
- Add salt and freshly cracked black pepper.
- Toss the mixture, until all the pasta is coated well.
- Place on a pretty platter.
- Sprinkle with the additional Romano cheese.
- Dust with a very small amount of cracked pepper, and serve immediately.
- *DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce.
Nutrition Facts : Calories 1679.5, Fat 131.9, SaturatedFat 67.1, Cholesterol 485.9, Sodium 699, Carbohydrate 87.7, Fiber 3.1, Sugar 4.1, Protein 40.4
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
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.
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