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Retro Crab Salad with Toast Points

Retro Crab Salad with Toast Points // Karista's Kitchen // A perfectly delicious way to start a dinner party or holiday gathering.

I call this crab salad, Retro Crab Salad, because its much like the crab salad I used to nibble on “back in the day”.

This is the kind of crab salad that would have been beautifully displayed on my mom’s orange and yellow fruit covered table-cloth.  I didn’t always remember every dish of food that would grace the table but for some reason, I always remember that table-cloth.  Funny how we remember the most unusual things from our childhood.  This table-cloth (and the food that adorned it) and my gram’s tapioca pudding are two of my favorite food memories.

A few months ago when I was visiting my mom, she reminded me to browse through her old linens and take what I wanted.  Well wouldn’t you know it… the first linen I saw was the old orange and yellow fruit covered table-cloth.  Of course, I had to have it – and I had to use it for a retro menu that I created for one of my clients.

Retro Crab Salad and Toast Points // Karista's Kitchen

This lovely little retro crab salad was one the recipes I created for that menu.  Along with a few other delectable retro dishes, this crab salad has been a staple in my kitchen all summer long. Mostly because Ranger Craig and I went deep-sea fishing and crabbing and came home with 16 crab.  I made scores of crab salad, crab cakes, crab stuffed Dover sole and crab beurre blanc.  Crab landed in every dinner meal that week.  And I wasn’t a bit sad about that. 😉

Crab is a staple here in the Pacific Northwest.  It can be pricey certain times of the year, but when it’s in season, or we go crabbing, it’s economical and the perfect seafood to add to our dinner menu.  Although, crab has ended up in breakfast omelets a time or two.

I love this retro crab salad any time of the year.  But I think this dish is especially fun during the holiday season.  You can certainly serve it with crostini or crackers, but serving it with toast points somehow feels befitting.

Delicious Wishes and Loads of Love!

Karista

Retro Crab Salad with Toast Points

Serving Size: 4-6

Retro Crab Salad with Toast Points

This retro crab salad includes all the traditional elements of crab salad using pimentos, mayonnaise and cheddar cheese. However, the addition of thinly sliced green onions gives it a little bite that blends so deliciously with the other ingredients.

Ingredients

  • 8-12 ounces of crabmeat (if fresh crab is not available, feel free to use good quality canned crabmeat)
  • ¼ -1/3 cup good quality mayonnaise
  • 2-ounce jar of pimentos, drained
  • ¼ cup thin sliced green onions
  • ¼-1/3 cup shredded cheddar cheese
  • Squeeze of lemon juice
  • Salt and pepper to taste
  • 8-12 slices of good quality white bread or dark rye
  • 2 tablespoons melted butter

Instructions

  • Squeeze the excess water from the crabmeat. In a medium bowl, mix together the crabmeat, mayonnaise, pimentos, green onions, cheddar cheese and squeeze of lemon juice. Season to taste with salt and pepper. Place it in the refrigerator while you make the toast points.
  • Pre-heat the oven to broil. Brush each slice of bread with butter on both sides. Place the bread slices on a parchment lined baking sheet and then place the baking sheet in the oven.
  • Once the bread is golden brown on the first side, turn the slices over to toast the other side. This shouldn’t take long so watch your toast carefully so it doesn’t burn.
  • Remove the baking pan from the oven, sprinkle each slice of bread with a pinch of salt and let the toast cool. Trim the crust and slice each piece of bread diagonally to make two triangles.
  • Serve the chilled crab salad with the toast points.
  • Notes

    This recipe originally created for Home by Design Magazine

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/10/11/retro-crab-salad-with-toast-points/

     

    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/