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chickens

Appetizers Breakfast Karista's Kitchen Kid Friendly

Crab and Egg White Muffins

crab and egg white muffins, gluten free

Crab and Egg White Muffins

There’s a whole lot of egg love goin’ on at The Bennett Camp.  Orange Cinnamon Raisin Baked French Toast and now these tasty little Crab and Egg White Muffins.

It’s possible I’m a tiny bit over joyed with my chicken gals.

They’ve been laying at least two eggs a day for a while now.  It’s feels like Christmas!   And while I was so elated with one egg,  you can only imagine my excitement when I started finding two.

Egg related dishes have been pouring out of my kitchen and this tasty little Crab and Egg White Muffin is the latest.  Although, I’ve been making these for several years now, I realized yesterday, I have not shared.

So I’m sharing today. 🙂

crab and egg white muffins, brunch

Crab and Egg White Muffins make the perfect Brunch!

I love this egg muffin for everything that it is, and is not.  It’s not terribly heavy or over stuffed, it is enticingly simple.  Purest of flavors that mingle together like a soft breeze, light, fluffy and perfectly adaptable to my ingredient whims.

Now, I completely adore the entire egg.  So you might be wondering why I’ve only used egg whites.

Originally, I crafted this recipe for a client and the egg whites were included to maintain my clients nutrition and dietary guidelines.  However, the egg whites keep this muffin light, airy and less dense than using the whole egg.  Which suits the crab and herbs beautifully.  So save those egg yolks for a custard or lemon curd.  Which would make a lovely dessert following these muffins.

Delicious Wishes and Loads of Love!

Karista

Crab and Egg White Muffins

Makes 4-5 large muffins.  This recipe can be doubled.  I’ve also prepared these in the smaller 12 cup tin.  Just be very careful not to over fill.

Ingredients

12-14 ounces crab meat (about 2/3 to 3/4 lbs)

1 cup cottage cheese or 1/4 cup heavy cream

8 ounces egg whites, I use a liquid measure for this or if I want to save my eggs, I purchase organic egg whites at my market

2 rounded tablespoons chopped fresh chive (I’ve also subbed with finely chopped green onion)

1 rounded tablespoon chopped fresh basil

½ teaspoon salt

¼ teaspoon pepper

Dash of Tabasco if desired

1 tablespoon flour or arrowroot powder (arrowroot powder is used as a gluten-free substitute for flour when flour is used as a thickener. I purchase it at PCC in the bulk section, or it can be found at whole foods or most natural markets)

1/2 cup shredded cheese (optional) The Bennett Crew likes a creamy Swiss in these muffins.

Directions

Heat the oven to 375F.

Whip the egg whites until slightly foamy, they don’t need to be stiff.  Add in the arrowroot powder or flour if using.

Fold in the crab meat, cottage cheese or heavy cream, herbs, salt and pepper, dash of tabasco if using.

Spray a large six *muffin tin with spray oil, only 4 or 5 of the cups.  Then gently ladle the egg mixture evenly into 4 or 5 of the muffin cups.  About 2/3 full.  It will make about 5 slightly large muffins.  Then top with shredded cheese if using.

Place the muffin tin on a cookie sheet as sometimes the mixture overflows and can drip onto the bottom of the oven.  Bake for about 20 minutes or until the muffins bounce back when touched.  They will be slightly golden brown on top.

Cool for several minutes before gently removing them from the muffin tin.

*A student recommended the use of silicone muffin pans as the muffin tins can be challenging to clean after baking these muffins.   If using a regular muffin tin, be sure to coat the muffin tin liberally with oil.  I use a spray coconut oil and it works beautifully.

Ingredient options:  cooked ground turkey or chicken sausage, fresh herbs from your garden,  or a handful of wilted cooked spinach or greens, but be careful to squeeze all the excess water from the greens.

For a lovely brunch, serve these muffins with a salad of spring greens, fresh fruit and lavender shortbread 🙂

Related Posts:

http://abeautifulbite.com/good-morning-muffins/

http://theplumpalate.com/2013/01/31/on-eggs-and-salt/

http://www.talkoftomatoes.com/2012/03/vegetable-strudel/

Grilling Karista's Kitchen Seafood

Miso-Saki Glazed Scallops

scallops

www.karistaskitchen.com

My baby chicks arrived!  They are just as sweet as I imagined.

scallops

Miso-Saki Glazed Scallops

Ginger, Rosemary, Cocoa and Pepper.

Baby Chick

Cocoa, a Silver Laced Wyandotte

Four little ladies currently basking in the warmth of a heat lamp, or wrapped in a towel and snuggled up with one of the two sassy gals.

baby chicks

Ginger and Rosemary

I keep finding Tank sitting by the brooding crate watching the little ladies.  He seems highly entertained by the baby chicks comedic behavior.

baby chicks

Suzie Q and her baby chick Pepper

In honor of our new little ladies I wanted to post my most delicious Cajun Quiche recipe.  But with my schedule, snapping a picture before the Quiche gets eaten has been challenging.

baby chicks

Tink and her little chick Rosemary

I did manage to snap a few pictures of a new fave scallop dish.  Miso-Saki Glazed Scallops.

baby chicks

Sweet little Rosemary with Pepper and Cocoa

I use this heavenly glaze for a black cod recipe in one of my seafood classes.  However, its divine over pan seared scallops.

Me and Ginger

Pair with Cococnut Rice or Coconut Sweet Potato Mashers and dinner is a little slice of heaven.

Wishing you a most delicious Autumn!

Loads of Love,

Karista

Miso-Saki Glazed Scallops

Serves 4

Ingredients

1- 1 1/2 lbs Dry packed scallops

2-4 tablespoons clarified butter

1/3 cup white miso paste

2 tablespoons dark brown sugar

¼ cup sake (add more to thin the sauce if you like)

2-3 teaspoons fresh minced ginger

1 clove garlic, minced

½ teaspoon Thai Kitchen Chili paste

Fresh ground black pepper

Sliced green onion (garnish optional)

Directions

Whisk together the miso paste, sake, brown sugar, ginger, garlic and chili paste, either by hand or in a blender.  Ladle a bit of sauce on four plates or one large platter.  When the scallops are done you will set the scallops on the sauce and then garnish with the green onion.

In a large heavy bottom skillet heat 2 tablespoons clarified butter over medium high heat.  Season the scallops with a little salt and pepper.

When the butter is hot and frothy, add the scallops but don’t over crowd the pan. You may need to cook the scallops in batches.

Let the scallops brown (about 1-2 minutes) and when they easily pull off the bottom of the pan, turn them over and brown the other side, adjusting heat as necessary.

Transfer the scallops to the plates or platter laced with the Miso-Saki glaze.  Garnish with sliced green onion and serve immediately.