Tag: seafood

food, health

Hot Crab Dip or Cold Crab Dip

Forestwood

I have had this small tin of crab meat in my pantry for (mumble, mumble) quite some time now. I really did not know what I was going to use it for.

I think it was originally destined for a party, hanging out with other Swedish sandwich cake ingredients, but things did not work out between them, and so the crab meat, was left on the shelf… literally!

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Crab Dip

Inspiration hit me one night when the Moth aka hubby and I were on our own, no family to cook for and decided on a light meal to end the week. Surfing the net always provides inspiration and along the way I found a recipe for Hot Crab Dip.

As one always does, there were adjustments I just had to make, serving it cold, and adding some extra vegetables for crunch. As I like fresh and crunchy celery, cucumber and capsicum, I chopped these up and added them in. The dish has some added Vitamin C and fibre this way.

But credit goes to Will Cook for Smiles for the essence of the recipe. She baked hers in the oven, whilst I often prefer my seafood cold, so I didn’t. It is totally agreeable either way.

It is just your own preference.

Here is what I mixed to make this superb light meal/appetizer/dip/wine & cheese accompaniment.

Crab Dip Recipe

Ingredients:

  • 130 g tinned Crabmeat
  • 40g spreadable Cream cheese
  • 1/4 cup Sour cream
  • 1/4 cup Mayonnaise
  • 2 stalks of Spring onion, finely chopped and diced.
  • 1 Garlic clove, crushed
  • 1 tsp Worcestershire sauce
  • 1 tablespoon Lemon juice
  • 1/4 cup of shaved Parmesan cheese, to mix in
  • 1/4 cup of shaved Parmesan cheese, for topping
  • Salt & fresh cracked Pepper

Optional Extras if serving it cold:

  • 1/2 medium Yellow and Green Capsicum, chopped & diced.
  • 1/2 small Lebanese Cucumber, chopped & diced.
  • Celery – 1 stalk – only if you like it very crunchy

Method for Serving Cold Crab Dip

Mix all ingredients together. Serve with crackers, fresh bread or baguette.

To Serve Crab Dip Hot:

  • Preheat the oven to 170 degree celsius or 340 degrees Fahrenheit
  • Combine all the ingredients, top with the second 1/4 cup of Parmesan cheese.
  • Bake 20 minutes
  • Serve with crusty sourdough bread or crackers of your choice.

It was hard to stop nibbling this more-ish mix with my water crackers!

Next time I’s serve it hot with some fresh salad and a secondary dish.

Enjoy.

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food, health

Easy Salmon Pie with Cheesy Crust

Forestwood

Salmon is low in fat and high in protein. Not to mention it is a good source of B12, potassium, iron and vitamin D. No wonder the Scandinavians enjoy it.

Making pastry can be a pain but it’s a breeze with this recipe as the kitchen food processor blends and forms a delicious, cheesy pastry shell.

Cooks Notes:

This recipe is substantial and makes a filling pie great for serving the family or group. The pie cuts easily and holding its form brilliantly on the day of cooking as well as the next day for a summer lunch.

Salmon Pie Recipe

Preheat Oven to 180 C (350F)

Cheesy Pastry Crust Ingredients

  • 1.5 cups Plain flour
  • 1/2 teaspoon Paprika
  • 125 g Butter
  • 1 cup grated Cheddar or firm Cheese (substitutes are fine as long as it isn’t a cheese that melts too much such as mozzarella)
  1. Rub the butter into the flour using a Food Processor but not so much that it turns into a ball (keep it crumbly)
  2. Add the grated cheese and mix through the pastry.
  3. Set aside 1/4 of the mix to reserve for the pie topping
  4. Press the remainder into an 8-9 inch pottery, or glass, pie dish until it covers the base and sides to form the pastry shell.

Filling Ingredients

  • 220 gram (around 8 oz) can cooked Red or Pink Salmon, preferably boneless
  • 3 Eggs
  • 375 grams Sour cream (13 oz)
  • 1 Onion, finely chopped
  • 1 tablespoon chopped Chives
  • 2-3 drops of Tabasco sauce (optional)
  • 1/2 cup grated Cheese (extra)
  1. Drain and flake salmon and combine with the rest of the filling ingredients
  2. Place the combined mix into the pastry shell
  3. Crumb the reserved portion of the pastry crumbs on top
  4. Bake 40 – 50 minutes at 180 C (350 F) or until golden brown on top

Delicious served hot or cold the next day with a green salad.

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