Crab and Ricotta Bake


This is one of those dishes that came about when I did not feel like cooking at the end of a long week. It literally comes together in 5 minutes, you can even make it ahead and keep it in the fridge until you are ready to bake them. Best of all it looks super fancy and everyone will be convinced you spent hours slaving in the kitchen.

1 1/2 c ricotta
2 eggs
4 green onions, sliced thin
1/4 c Parmesan cheese, grated
1/2 tsp dry mustard
1/2 tsp anchovy paste (if you have it)
2 TBSP parsley, minced
Juice of 1 lemon
8 oz crab meat
1/2 c panko

Preheat oven to 400.

Combine everything EXCEPT panko in a bowl and stir until combined. Spoon into 4 small ramekins, top with panko.

Bake for 20 minutes.

Serve with a little hot sauce on the side.

Serves 4.

Truffled Crab Pasta


This is the perfect dish for when you want something fancy on a weeknight. I usually have creme fraiche and pasteurized crab meat on hand for just such an occasion. I topped this luscious dish with some toasted breadcrumbs to add some crunch and a little truffle salt for added decadence.

1/2 lb pasta
8 oz creme fraiche
16 oz spinach
8 oz crab meat
1/2 c toasted breadcrumbs
Truffle salt

Cook pasta according to package.

Heat creme fraiche over medium low heat for about 5 minutes in a 12 inch skillet. Add spinach and cook until wilted, stir in pasta and crab, cook for 2 minutes to heat through.

Serves and top with breadcrumbs and truffle salt.

Serves 4.

Crab Pasta with Truffle Oil


Trader Joe’s fresh pasta is wonderful! I love to pair it with a cream sauce and crab. This time I added a little Truffle Oil and It made this dish even more decadent. Who says you can’t eat fancy on a weeknight? This one comes together in less than 20 minutes.

1/2 lb fresh pasta
8 oz creme Fraiche
7 oz crab
2 tsp truffle oil
1 tsp espelette pepper
Parmesan to sprinkle on top

Bring a large pot of salted water to a boil. Cook pasta according to package.

Meanwhile, in a large skillet heat the cream and crab over low heat. Add pasta to cream, cook for 1 minute, cover and remove from heat for 2 minutes. Serve, top with truffle oil, pepper and cheese.

Serves 2.

Tomato and Crab Zuk Pasta


My tomato plants are finally in full swing so that means every meal contains, you guessed it – tomatoes! Tonight I whipped up a little faux pasta with zucchini, crab, creme fraiche and tomatoes!

2 tsp olive oil
6 medium zuks, julienned on mandoline
1 pint cherry tomatoes, halved
5 oz crab meat
8 oz creme fraiche
1 tsp espelette powder
1 tsp salt
Parmesan for sprinkling

In a large skillet warm olive oil over medium heat, add zucchini and cook for about 8 minutes until softened. Add tomatoes, cook for 5 minutes, stir in creme fraiche cook for 5 minutes until bubbly. Remove from heat add salt and pepper, sprinkle with parm.

Serves 2 – 4.

Crab Cakes with Avocado Sauce


I whipped these up Friday night for a quick and easy dinner.

2 avocados
1/4 c sour cream
4 TBSP lime juice
2 TBSP chopped chives
Salt and pepper
16 oz crab meat
2 jalapeños, minced
3/4 c mayo
1/2 tsp old bay seasoning

Combine avocado, sour cream, lime juice, chives in a food processor, pulse until smooth. Put in a container and place in fridge until ready to use.

Combine crab, peppers, old bay and mayo in a large bowl. Shape into 6 patties. Chill for at least 30 minutes.

Heat a non-stick skillet over medium heat. Cook crab cakes about 5 minutes on each side, until golden brown. Serve with sauce.

Makes 6 cakes.

Crab Cakes with chipotle mayo


Crab cakes are one of my go to meals on a crazy weeknight. I made a Chipolte mayo to go with these – the perfect middle of the week pick me up!

8 oz crab
1/2 c panko
1 TBSP lime juice
3 TBSP mayo, lite
1 tsp paprika
1 tsp old bay seasoning
1 roasted red pepper, diced (jarred)
1 bunch of green onions, chopped
1 egg white

2 TBSP Chipolte pepper in adobo
1 roasted red pepper
1/2 c mayo, lite

Combine crab ingredients in a large bowl. Form into 4 crab cakes, cover with plastic wrap and refrigerate for at least 30 minutes.

In a small food processor combine sauce ingredients until well combined.

Heat 2 TBSP butter and 1 TBSP olive oil in a large non stick pan over medium high heat. Cook crab cakes 2 – 3 minutes per side until golden.

Serve with sauce.

Serves 2.

Coconut crab


This recipe was inspired by a Food & Wine recipe from Bobby Flay. I used light coconut milk, added some shredded coconut for crunch and served it on top of fresh greens. It literally takes less than 5 minutes to make and tastes amazing.

4 oz light unsweetened coconut milk
2 oz fresh lime juice + zest
1 tsp habanero hot sauce
salt and pepper
8 oz lump crabmeat
1/8 c chopped cilantro
2 TBSP shredded unsweetened coconut
1 shredded carrots
Romaine leaves.

Combine all ingredients in a bowl, serve on lettuce leaves.

2 servings.
3 WW PP.