WW Crab Rangoon

Recipe courtesy of jerzeygirl4ever

Ingredients List  

• 2 tsp. olive oil  
• 2 med. garlic cloves (minced)  
• 2 med. scallions (minced)  
• 2 tbs. snow peas (chopped)  
• 6 oz. canned crabmeat (drained)  
• 4 oz. light cream cheese  
• 2 tsp. low-sodium soy sauce  
• 24 wonton wrappers  

Instructions

Preheat oven to 350, Coat a large baking sheet with cooking spray. Heat oil in a small skillet over med. high heat. Add garlic, scallions, and snow peas and sauté until just tender. Remove from heat and stir in crabmeat, cream cheese, and soy sauce with a wooden spoon; mix gently to combine. Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner. Press sides together with a fork to seal. Place wontons on baking sheet. Spray cooking spray on top (this will make them crispy). Bake until golden brown, about 20 minutes.  

Gianna’s Easy Fajitas

Recipe courtesy of Luvin*Livvy

Ingredients:

• 1 pound of boneless, skinless chicken OR approx 30 uncooked peeled shrimp (medium).
• 1 bottle of World Harbors Fajita Sauce 
• 1 large Green Pepper
• 1 Large Vidalia Onion
• Olive Oil
• 1 small tomato
• ¼ red onion
• Juice of a lime
• Sour Cream
• Shredded Mexican Blend Cheese
• Guacamole
• Fajita shells (tortillas) LARGE

Directions:

Cut up chicken in strips or peel shrimp and marinate in ½ bottle of Fajita sauce for about an hour or so.

Cook chicken or shrimp in large frying pan until cooked through.  Approx. 15-20 minutes.

Cut up peppers and Vidalia onion in strips.

Sauté in olive oil in medium pan until cooked, but still a bit crispy.

For salsa:

Dice tomato and red onion and mix in small bowl and add some lime juice.  Mix well.  (For topping).

Warm fajita shells in microwave for approx 1 minute.

Serve with sour cream, guacamole, homemade salsa and cheese.

Crab Cakes

Recipe courtesy of Allison711

3 (1-ounce) slices white bread
1/4 cup finely chopped green onions
2 tablespoons chopped fresh dill
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon black pepper
2 large egg whites
1 pound lump crabmeat, shell pieces removed
1 tablespoon canola oil, divided
Cooking spray

Preheat oven to 400°.
Place bread in food processor; process until coarse crumbs measure 1 1/2
cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide
crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add 3 patties; cook 1 minute on each side. Remove from pan; place on a
jelly-roll pan coated with cooking spray. Repeat procedure with the
remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20
minutes or until thoroughly heated and golden.

Yield: 6 servings (serving size: 1 crab cake)

NUTRITION PER SERVING
CALORIES 140(28% from fat); FAT 4.3g (sat 0.6g,mono 1.8g,poly 1.6g); PROTEIN
16g; CHOLESTEROL 59mg; CALCIUM 94mg; SODIUM 382mg; FIBER 0.5g; IRON 1.1mg;
CARBOHYDRATE 8.4g

Broiled Shrimp Scampi

Recipe courtesy of Lishie0729 & Cathy&John

1 1/2 pounds large shrimp, peeled and deveined, tails left on, patted dry
1 tablespoon olive oil
2  garlic cloves, minced
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

1.   Heat broiler with rack set 4 inches from heat. Place shrimp on a large broiler proof rimmed baking sheet.

2.   Sprinkle with oil and garlic, and season generously with salt and pepper; toss to coat. Arrange shrimp in a single layer.

3.   Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and parsley; toss to combine. Serve immediately; garnish with lemon wedges.

Per serving: 215 calories; 6.3 grams fat; 34.7 grams protein; 2.8 grams carbohydrates; 0.1 gram fiber.

Spicy Ginger-Lime Shrimp

 Recipe courtesy of knittygrl

1 pound of shrimp

2tsp red pepper flakes

1 tsp salt

1 tbsp oil

1 inch of fresh ginger peeled and grated

2 cloves of crushed garlic

2 tbsp cilantro or basil chopped (optional)

1 lime cut into four wedges

Clean and peel shrimp (or to make it very fast, buy already cleaned and deveined shrimp)

On a separate platter or bowl combine pepper flakes, oil, salt, ginger, and garlic. Add in the shrimp and toss it around till mixed. Cover and marinate for 15 minutes or in the fridge for an hour.

Put it in the wok and cook till done! Put the cilantro and basil on top and serve with lime wedges to squirt on it

Serve over brown rice

Beach Shrimp

Recipe courtesy of Luvin*Livvy

3 lbs of large in the shell shrimp
1 16oz bottle of Italian salad dressing ( I make my own – recipe below)
2 garlic cloves pressed
1 1/2 Tbsp pepper
2 lemons
1/2 chopped fresh parsley
1/2 c butter

Italian Dressing (It’s so much better with homemade dressing)

***I make the recipe and have leftover dry ingredients which I keep in a Ziploc for another time***

• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon white sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Mix the Italian dressing, garlic and pepper in a 9x13 baking dish. Add shrimp and toss to coat. Cut lemons in half and squeeze juice over shrimp. Put lemon halves in pan with shrimp. Sprinkle parsley over shrimp and then dot with butter pads.

Bake in 375 oven for 25 minutes. Serve hot from the oven in the pan!

Serve with French bread to soak up the juice in the pan!

Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling

Recipe courtesy of Ginnydpe

1 1/2 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
4 ounces wild mushrooms, stems removed, wiped clean and roughly chopped
1 cup lump crabmeat (about 1/3 pound), picked over for cartilage and shells
1/2 teaspoon Essence, recipe follows
1/4 teaspoon salt
Pinch cayenne

2 tablespoons minced green onions
1 tablespoon minced parsley
1/2 teaspoon truffle oil
2 ounces goat cheese, crumbled
1 package frozen puff pastry (2 sheets), thawed
1 (1-pound) round Brie cheese
1 large egg, beaten with 2 teaspoons water for egg wash
1 bunch watercress, tough stems removed, rinsed and spun dry
Toast points, crackers, or croutons, accompaniment

Preheat the oven to 400 degrees F.

In a skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 1 to 2 minutes. Add the mushrooms and cook until they give off their liquid and start to color, about 4 minutes. Add the crabmeat, Essence, salt, and cayenne and cook, stirring, for 1 minute. Add the green onions and parsley and cook for 1 minute. Remove from the heat and stir in the truffle oil. Let cool and fold in the goat cheese. Adjust the seasoning to taste.

Roll out each sheet of pastry slightly, and cut each piece into a round 1-inch larger than the Brie. Using a paring knife, cut several leaves or other decorative shapes from the pastry scraps. Place 1 piece of pastry on a baking sheet lined with parchment paper.

Cut the Brie in 1/2 horizontally and lay 1 piece in the center of the pastry sheet, cut side up. Spread the cooled crabmeat mixture over the cut Brie and top with the remaining Brie 1/2, gently pushing the 2 halves together.

Paint the edges of the bottom piece of pastry with the egg wash. Top the cheese with the remaining pastry sheet, pinching the edges together to seal. Paint the top pastry lightly with the egg wash, being careful not to let any drip down the sides. Arrange the decorative leaves on top, and lightly paint with egg wash. Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven.

Line a platter with the watercress and place the baked brie on top. Let sit for 5 minutes. Surround with toast points and serve.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Marinated Shrimp

Recipe courtesy of smallbutfeisty

Ingredients

• 1/4  cup  dry vermouth
• 2  tablespoons  chopped fresh thyme
• 1  tablespoon  chopped fresh marjoram
• 2  tablespoons  fresh lemon juice
• 1  teaspoon  salt
• 1/2  teaspoon  hot pepper sauce (such as Tabasco)
• 36  large shrimp, peeled and deveined (about 1 3/4 pounds)
• 4  garlic cloves, minced
• 1  jalapeño pepper, finely chopped
• 2  tablespoons  olive oil, divided

Preparation

Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator 30 minutes, turning bag occasionally.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 1 1/2 minutes on each side or until done. Remove shrimp from pan. Repeat with remaining olive oil and remaining shrimp.

Crab Cakes

Recipe courtesy of Mrs.cbcg

Serves 4 (makes 8 crab cakes) (I made about 12 slightly smaller crab cakes)
1 lb Jumbo lump crabmeat, picked over
½ red bell pepper, chopped
¼ cup chopped onion
4 scallions, trimmed and chopped (I skipped these)
¼ cup chopped fresh parsley
1 garlic clove, minced
1 egg, lightly beaten
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
½ tsp Worcestershire sauce
¼ tbsp Tabasco sauce
¾ cup fine dry bread crumbs (I used Italian seasoned)
2 tbsp vegetable oil, plus more if neededLime or lemon wedges for garnish

In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions,
parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon
juice, Worcestershire, and Tabasco. Gently fold this mixture into the
crabmeat mixture; then add 1/4 cup of the bread crumbs, mixing with a light touch just until combined.

Form 8 patties, using 1/2 cup of the crabmeat mixture for each. The patties
should be made in ovals about 1/2-inch thick and 3 1/2-inches long. Coat the
patties with the remaining bread crumbs and place them on a wax paper-lined
baking sheet. Refrigerate until set, at least 1 hour.

Heat the butter and oil in a large skillet, preferably nonstick, over medium
heat. Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes.
Adjust the heat as you cook so that the fat maintains a steady, gentle
sizzle. Gently flip the crab cakes with a spatula and cook until golden,
about 5 minutes. Serve hot, garnished with lime or lemon wedges, with a
small cup of salsa on the side, if you like.

Coconut Shrimp

Recipe courtesy of biochemgirl

For the shrimp
1 cup flat beer
1 cup self rising flour (you can google how to make this)
2 cups sweetened coconut (1 7oz package)
2 TBS sugar
1/2 tsp salt
12 jumbo shrimp
vegetable oil for frying
paprika

For the marmalade sauce
1 cup orange marmalade
2 tsp stone ground mustard
1 tsp prepared horseradish
dash salt

1.  For the batter; use an electric mixer to combine the beer, flour, 1/2 cup coconut, sugar and salt in a medium bowl.  Mix well, then cover and refrigerate at least 1 hour.
2. Prepare the marmalade sauce by combining all 4 ingredients.  Cover and refrigerate for at least 1 hour.
3. Prepare the shrimp by deveining and butterflying.
4. When the batter is ready, preheat oil in a deep pot or pan to 350 degrees (we use the deep fryer).  Pour the remainder of the coconut in a shallow bowl.
5. Dry shrimp well before battering.  Sprinkle each shrimp lightly with paprika
6. Dip one shrimp at a time in the batter, coating generously.  Then put shrimp in coconut and cover generously as well.
7. Fry shrimp for 2-3 minutes, or until golden brown.  Drain on paper.