Ingredient: Salt

Benedict

Caribbean Crab Cakes Benedict

This Caribbean Crab Cakes Benedict was originally posted: April 2017

Ok. So this is a little more tie consuming than our usual recipe shares. But it’s a holiday weekend and the perfect time to stretch your culinary muscles. This decadent recipe offers an exotic twist on a brunch staple.

Serves six.

Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett.

For more great recipes visit Alison’s recipe box by clicking here. Send us your recipes by emailing mottschannel@gmail.com.

Benedict
Caribbean Crab Cakes Benedict
Print Recipe
This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.
Servings Prep Time
6 people 8 hours
Servings Prep Time
6 people 8 hours
Benedict
Caribbean Crab Cakes Benedict
Print Recipe
This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.
Servings Prep Time
6 people 8 hours
Servings Prep Time
6 people 8 hours
Ingredients
Main Dish
Hollandaise Sauce
Servings: people
Instructions
Main Instructions
  1. Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
  2. Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
  3. Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
  4. Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.
Hollandaise Sauce
  1. Whisk yolks in top of a double boiler; gradually whisk in juice
  2. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth. Whisk in remaining ingredients.
  3. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°.
  4. Serve immediately.
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Motts_Channel_Seafood_Reciipe_Scallops

Pan Seared Scallops with Cilantro-Celery Mayonnaise

Pan Seared Scallops with Cilantro-Celery Mayonnaise

Pan Seared Scallops with cilantro-celery mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside.

Clean, sweet and tasting of the ocean, scallops are considered a seafood delicacy by many people.  Rich in Omega-3 fatty acids and relatively low in calories, they are an incredibly healthy source of protein.

Visit Alison’s Recipe box for more great fresh fish and seafood ideas.

Trust the experts at Motts Channel Seafood to offer the freshest fish and seafood for your next great meal. We are open seven days a week!

Recipe Credit: Myrecipes.com. Image Credit: Randy Mayor

Serves Four.

Motts_Channel_Seafood_Reciipe_Scallops
Pan Seared Scallops with Cilantro-Celery Mayonnaise
Print Recipe
Pan Seared Scallops with Cilantro-Celery Mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside. Trust Motts Channel Seafood to carry the freshest scallops available to make this meal delicious. Visit Alison's Recipe box for more great fresh fish and seafood ideas.
Servings
4 servings
Servings
4 servings
Motts_Channel_Seafood_Reciipe_Scallops
Pan Seared Scallops with Cilantro-Celery Mayonnaise
Print Recipe
Pan Seared Scallops with Cilantro-Celery Mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside. Trust Motts Channel Seafood to carry the freshest scallops available to make this meal delicious. Visit Alison's Recipe box for more great fresh fish and seafood ideas.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Combine first 5 ingredients.
  2. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Dredge the scallops in breadcrumbs.
  4. Add scallops to pan, and cook 4 minutes. Turn scallops, and cook 3 minutes or until done.
  5. Serve with mayonnaise mixture and lime wedges.
    Motts_Channel_Seafood_Reciipe_Scallops
Recipe Notes

Recipe Credit: Myrecipes.com. Image Credit: Randy Mayor

Visit Alison's Recipe Box by clicking here.

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Tuna-Salad-Lettuce-Wrap

Fresh Tuna Vegetable Wraps

Fresh Tuna Vegetable Wraps
Print Recipe
Fresh tuna, vegetables and a sriracha-sesame sauce that adds a tasty kick! Enjoy!
Servings
4
Servings
4
Fresh Tuna Vegetable Wraps
Print Recipe
Fresh tuna, vegetables and a sriracha-sesame sauce that adds a tasty kick! Enjoy!
Servings
4
Servings
4
Ingredients
Sriracha-Sesame Sauce
Servings:
Instructions
  1. Combine all Sriracha-sesame sauce ingredients in a bowl and whisk well. Cover and refrigerate until needed.
  2. Preheat oven to 375°. Place tuna in a shallow baking dish, season with salt, and coat with olive oil. Bake 15 to 20 minutes. Remove tuna from oven, flake into large pieces, and cool 30 minutes.
  3. Make 4 stacks of 2 lettuce leaves and top each with 1 Tbsp. sauce, 1/4 of the tuna, and remaining vegetables before rolling leaves around filling.
Recipe Notes

Try this tuna-vegetable wrap for a protein-packed meal with a kick.

Adapted from True Food: Seasonal, Sustainable, Simple, Pure (Little, Brown), by Andrew Weil, MD, and Sam Fox, with Michael Stebner.

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buffalo shrimp

10-Minute Buffalo Shrimp With Blue Cheese Dip

10-Minute Buffalo Shrimp With Blue Cheese Dip
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This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
10-Minute Buffalo Shrimp With Blue Cheese Dip
Print Recipe
This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
  2. In a shallow bowl, combine flour, salt and cayenne pepper. Add shrimp, tossing to coat.
  3. In a large skillet, heat oil, butter and hot sauce. Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
  4. Sprinkle blue cheese dip with parsley; serve with shrimp.
  5. Serve with carrot and celery sticks on side if desired.
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shrimp etoufee

Emeril Lagasse’s Shrimp Etoufee

Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  2. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  3. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  4. Serve immediately over steamed white rice and garnish with sliced green onion tops.
Shrimp Stock
  1. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  2. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
  3. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Essence
  1. Combine all ingredients thoroughly.
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cioppino-cl-x

Cioppino

Cioppino is San Francisco’s signature dish, but seafood lovers everywhere will keep this recipe close to their hearts.

Recipe Credit:  Recipe courtesy of Coastal Living Photo Credits: Jennifer Davick; Styling: Ginny Branch

Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Instructions
  1. Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook 7 to 10 minutes or until tender. Stir in bay leaves and next 5 ingredients. Cook 2 minutes.
  2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. Stir in clams and white fish; cook 5 minutes. Stir in shrimp, crab, and squid, if desired. Cook 5 minutes or until seafood is opaque and clams open wide. (Discard any that do not.)
  4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.
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327-wilson-christmas-eve-shrimp

Christmas Eve Shrimp

Christmas Eve Shrimp
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Christmas Eve Shrimp
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Ingredients
Servings:
Instructions
  1. Clean and devein shrimp.
  2. Place shrimp in a bag with flour. Remove shrimp shaking off excess flour.
  3. In a large mixing bowl mix eggs, 1/2 cup Parmesan cheese, garlic powder, salt and pepper.
  4. Place olive oil in a large skillet and heat oil on medium heat.
  5. Dip shrimp in egg mixture and place them in the heated skillet and fry to a golden brown then flip over till fully browned on both sides.
  6. Remove from oil and place on paper towel lined plate, sprinkle remaining cheese on hot shrimp and serve.
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Grilled Sea Scallops with Saffron Cream Sauce

Grilled Sea Scallops with Saffron Cream Sauce
Print Recipe
Servings
6 servings
Servings
6 servings
Grilled Sea Scallops with Saffron Cream Sauce
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Soak the skewers in enough water to cover at least 30 minutes.
  2. For the sauce, melt the butter over medium-low heat. Add the shallots and cook, stirring, until just tender, 3 to 5 minutes. Be careful not to caramelize them. Add the sherry and cook it down until the pan is almost dry. Add the wine and saffron; cook, stirring, until the alcohol has evaporated, another 2 or 3 minutes. Add the cream and cook, stirring, until the sauce has reduced at least by half. This might take another 2 minutes or so: you want about 1-1/2 cups of sauce that is thick enough to coat the back of a spoon. Finish with the salt, cayenne, and white pepper. Keep the sauce warm while you grill the scallops or, if you’re making it ahead, refrigerate it and reheat before serving.
  3. Thread 2 scallops onto each skewer, keeping the scallops as flat as possible to ensure good contact with the grill. Brush the scallops with oil and sprinkle with salt and pepper. Grill over medium heat till caramelized nicely on the outside, 1-1/2 to 2 minutes each side for medium-rare. Rotating the skewers a quarter turn halfway through cooking on each side will give you nice crosshatch grill marks.
  4. To serve, reheat the sauce, if necessary. Pour the sauce out onto 6 individual plates, top with the scallops, and sprinkle the chervil around.
Recipe Notes

Recipe and photo credit by farniente.com.

 

You want jumbo or day-boat sea scallops for this recipe, not the little bay scallops. For the skewers, try to get those flat Japanese bamboo skewers that are about four or five inches long and a quarter-inch wide. If you have to use traditional skewers, double them up and break off the excess.

The saffron sauce does well made ahead, even as much as the day before. Refrigerate it and reheat it before serving.

The scallops can be seared in a pan if you prefer (use high heat and a little oil).

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Cranberry_Crab_Cups_1000 doug ducap

Holiday Cranberry Onion Crab Cups

Holiday Cranberry Onion Crab Cups
Print Recipe
Servings Prep Time
48 appetizers 45 minutes
Cook Time
15 minutes
Servings Prep Time
48 appetizers 45 minutes
Cook Time
15 minutes
Holiday Cranberry Onion Crab Cups
Print Recipe
Servings Prep Time
48 appetizers 45 minutes
Cook Time
15 minutes
Servings Prep Time
48 appetizers 45 minutes
Cook Time
15 minutes
Instructions
  1. Place the rolled pie crusts (in the wrapper) on the counter and allow them to come to room temperature (about 30 minutes)
  2. While waiting for the pie crusts to come to room temperature, make the cranberry-onion marmalade.
  3. In a saucepan, combine the whole berry cranberry sauce, chopped onion, ground coriander, and the white pepper. Heat just to bubbling over medium heat, stirring often.
  4. Reduce the heat to low and simmer, stirring often, for 15 minutes, or until the cranberry sauce has re-thickened (it will thicken further while cooling)
  5. Stir in the walnuts and allow to cool off the heat for 5 minutes or so before tasting. Add a small pinch of salt and taste again. Add a pinch more if needed (you want just enough to accent the sweetness and brighten the flavors.
  6. In a bowl, combine the cream cheese, crabmeat, chopped celery, parsley, and white pepper. Mix gently but thoroughly with a spatula or spoon.
  7. Heat the oven to 400 degrees. Lightly coat the cups of mini-muffin pans with cooking spray. Unroll the pie crusts and cut out 2 1/2 inch circles of dough using a biscuit cutter or drinking glass. Each pie crust should yield at least 16 circles of dough.
  8. Gently press the dough circles into the mini muffin cups, making sure to press out any air pockets in the bottom.
  9. Fill each cup with a slightly rounded teaspoon of crab-celery filling. Top each with about 1/2 of a teaspoon of the the cranberry-onion marmalade.
  10. Place the mini muffin pans on the center rack of the oven and bake for 14-16 minutes until the edges of the pie dough are golden.
  11. Remove the crab cups from the pans and allow them to cool on a wire rack. Serve hot or at room temperature.
Recipe Notes

Recipe and photo credit by Doug DuCap as published on aboutfood.com.  

  • Each 15 ounce box has two rolls of pie crust, so you'll need one and a half boxes for this recipe.
  • Remember to allow the pie crust rolls to come to room temperature and handle them carefully when unrolling them, as they are apt to tear, especially if they are still cold.
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Gene’s Wahoo Salad

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Gene’s Wahoo Salad

Great on crackers or as a toasted sandwich.

Ingredients

4 LB.  Wahoo fillets or other firm white fish

1/2 cup green onion, finely chopped

1/2 cup sweet yellow onion, finely chopped

1/4 cup celery, finely chopped

1 cup very sweet pickles, finely chopped

1 tsp. salt

1/2 tsp. pepper

Mayonaise to desired consistency

6 hard boiled eggs, finely chopped

Instructions

Boil fish for about 15 minutes, chill then crumble. Mix all ingredients with the fish.  Adding mayonnaise to desired consistency. For best taste, refrigerate overnight before serving.  Great on crackers or as a toasted sandwich.

Gene's Wahoo Salad
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Gene's Wahoo Salad
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Ingredients
Servings:
Instructions
  1. Boil fish for about 15 minutes. Chill then crumble.
  2. Mix all ingredients with the fish. Adding mayonnaise to desired consistency. For best taste, refrigerate overnight before serving.
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Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds

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Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds

Ingredients (serves 4)

For the grilled tuna

  • 4 tuna steaks (4 ounces each, about ¾-inch thick)
  • Olive oil
  • Sea salt and freshly ground pepper

for the salad

  • 2 cups mesclun
  • 1 pound asparagus, washed and trimmed
  • 2 hard cooked eggs, halved
  • 2 Tablespoons raw sunflower seeds
  • 1 teaspoon olive oil
  • ground pepper, to taste

for the dressing

  • 3 Tablespoons olive oil
  • 1 Tablespoon pear infused white balsamic vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey

Instructions

for grilled asparagus

  1. Preheat grill.
  2. Lightly coat asparagus spears with oil. Sprinkle with sea salt. Brush tuna with olive oil and sprinkle with salt and pepper.
  3. Grill tuna for 2 to 2 ½ minutes per side. (The center should be raw.) Allow fish to rest while grilling asparagus for approximately 5 minutes. During grilling, roll spears 1/4 turn every minute to ensure even cooking.
  4. Remove from grill and set aside.

for salad dressing

Add ingredients for dressing together in a small bowl and set aside.

for salad

In a large bowl add mesclun. Whisk salad dressing to combine and drizzle over greens. Toss well. Add grilled asparagus and hard cooked eggs. Sprinkle with sunflower seeds and freshly ground pepper. Top with tuna.

Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds
Print Recipe
Servings
4 people
Cook Time
10 Minutes
Servings
4 people
Cook Time
10 Minutes
Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds
Print Recipe
Servings
4 people
Cook Time
10 Minutes
Servings
4 people
Cook Time
10 Minutes
Ingredients
For the grilled tuna
For the salad
For the dressing
Servings: people
Instructions
For grilled asparagus
  1. Preheat grill.
  2. Lightly coat asparagus spears with oil. Sprinkle with sea salt. Brush tuna with olive oil and sprinkle with salt and pepper.
  3. Grill tuna for 2 to 2 ½ minutes per side. (The center should be raw.) Allow fish to rest while grilling asparagus for approximately 5 minutes. During grilling, roll spears 1/4 turn every minute to ensure even cooking.
  4. Remove from grill and set aside.
For salad dressing
  1. Add ingredients for dressing together in a small bowl and set aside.
For salad
  1. In a large bowl add mesclun. Whisk salad dressing to combine and drizzle over greens.
  2. Toss well.
  3. Add grilled asparagus and hard cooked eggs. Sprinkle with sunflower seeds and freshly ground pepper. Top with tuna.
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Cranberry & Cilantro Quinoa Salad

IMG_1806 copy (1)

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Cranberry & Cilantro Quinoa Salad

adapted from the Cranberry Marketing Committee

Ingredients
(serves 8)

  • 1/14 cups water
  • pinch of salt
  • 1 cup quinoa, rinsed
  • 1 cup dried cranberries
  • 1/2 cup minced carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 3 Tablespoons finely chopped red onion
  • 3 Tablespoons minced fresh cilantro
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 1/4 teaspoon salt
  • Pinch of ground red pepper

Instructions

  1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
  2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
  5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.

Nutrition Facts Per Serving: Calories 150, Calories from Fat 30, Saturated Fat 0g, Trans Fat 0g, Total Fat 3.5g, Cholesterol 0mg, Sodium 115mg, Total Carbohydrate 29g, Sugars 11g, Dietary Fiber 3g, Protein 3g, Vitamin A 40%, Vitamin C 45%, Calcium 2%, Iron 6%

 

Cranberry & Cilantro Quinoa Salad
Print Recipe
Servings
8 people
Cook Time
25 Minutes
Servings
8 people
Cook Time
25 Minutes
Cranberry & Cilantro Quinoa Salad
Print Recipe
Servings
8 people
Cook Time
25 Minutes
Servings
8 people
Cook Time
25 Minutes
Instructions
  1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
  2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
  5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.
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Roasted Corn, Black Bean and Mango Salad

Roasted Corn, Black Bean and Mango Salad

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Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well  white fish or shrimp.

 

Roasted Corn, Black Bean and Mango Salad

by Diane Boyd

Ingredients

(makes 8 cups)

  • 1 Tablespoon Canola oil
  • 2 garlic cloves, minced
  • 3 cups fresh corn kernels (about 4- 5 ears)
  • 2 cups diced peeled ripe mango
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • juice from 3 limes (about 6 Tablespoons)
  • 1-3 Tablespoons of fresh cilantro, chopped (or to taste)
  • 1/2 teaspoon salt
  • 2 cans black beans (15 oz.), rinsed and drained

Instructions

Heat canola oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Stir in corn and cook 8 minutes or until browned, stirring occasionally. Place corn mixture into a large bowl. Add mango and remaining ingredients. Stir well. Refrigerate until serving.

Roasted Corn, Black Bean and Mango Salad
Print Recipe
Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well white fish or shrimp.
Servings
8 Cups
Cook Time
10 Minutes
Servings
8 Cups
Cook Time
10 Minutes
Roasted Corn, Black Bean and Mango Salad
Print Recipe
Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well white fish or shrimp.
Servings
8 Cups
Cook Time
10 Minutes
Servings
8 Cups
Cook Time
10 Minutes
Ingredients
Servings: Cups
Instructions
  1. Heat canola oil in a large skillet over medium-high heat.
  2. Add garlic and cook for 30 seconds.
  3. Stir in corn and cook 8 minutes or until browned, stirring occasionally.
  4. Place corn mixture into a large bowl.
  5. Add mango and remaining ingredients.
  6. Stir well. Refrigerate until serving.
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cast iron skillet crab nachos

Cast Iron Skillet Crab Nachos

cast iron skillet crab nachos

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We all love skillet cuisine, and this recipe is sure to be a favorite! Perfect for a family game night or having some friends over for movies, wine, food and laughs. Make sure you have copies of this recipe ready, because it is sure to be a hit!

 

Cast Iron Skillet Crab Nachos
‪by Diane Boyd, M.B.A., R.D., L.D.N

Prep Time: 15 minutes
‪Cook Time: 15 minutes
‪Ingredients (serves 8 appetizer servings)

  • 1 Tablespoons olive oil
  • 4 sliced greens onion, divided
  • 1 pound lump crabmeat
  • 1/2 cup low fat yogurt or low fat sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 8 1/2 ounce bag of corn tortilla chips or homemade chips
  • 1 cup salsa
  • 1 cup shredded cheddar or pepper jack cheese
  • 4 radishes, sliced
  • 2 Tablespoons Cotija cheese

Instructions

  1. Preheat oven to 400 degrees F.
  2. Add olive oil and half of chopped green onion to a 10 -inch cast iron skillet.
  3. Place skillet in oven and heat until very hot (two to three minutes). Swirl the skillet around to evenly coat the bottom.
  4. Meanwhile, mix crab with yogurt, chili powder, cumin and salt.
  5. Remove hot skillet from oven and add tortilla chips to the bottom.
  6. Cover chips with crab mixture and top with salsa and cheddar or pepper jack cheese.
  7. Bake  for about 10 to 15 minutes or until heated through and cheese is melted. Top with remaining green onions, radishes, and Cotija cheese. Serve hot.
cast iron skillet crab nachos
Cast Iron Skillet Crab Nachos
Print Recipe
Servings Prep Time
8 appetizer size 15
Cook Time
15
Servings Prep Time
8 appetizer size 15
Cook Time
15
cast iron skillet crab nachos
Cast Iron Skillet Crab Nachos
Print Recipe
Servings Prep Time
8 appetizer size 15
Cook Time
15
Servings Prep Time
8 appetizer size 15
Cook Time
15
Ingredients
Servings: appetizer size
Instructions
  1. Preheat oven to 400 degrees F.
  2. Add olive oil and half of chopped green onion to a 10 -inch cast iron skillet.
  3. Place skillet in oven and heat until very hot (two to three minutes). Swirl the skillet around to evenly coat the bottom.
  4. Meanwhile, mix crab with yogurt, chili powder, cumin and salt.
  5. Remove hot skillet from oven and add tortilla chips to the bottom.
  6. Cover chips with crab mixture and top with salsa and cheddar or pepper jack cheese.
  7. Bake for about 10 to 15 minutes or until heated through and cheese is melted. Top with remaining green onions, radishes, and Cotija cheese. Serve hot.
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