Crab

Flaky texture Light, earthy, salty flavor Bright red shell with white meat

Pickled King Crab Italian Salad Number of Servings:  4 Ingredients:  1 12 oz Jar Pickled King Crab 1 Small can Artichoke hearts 1/4 cup Carrots, shredded 1/4 Cup green olives, sliced 2 Tablespoons red onion, chopped 2 cups Giardineiria vegetable salad, drained 1/2 lb cooked pasta, bowties Dressing- 2 tbs olive oil 1 tbs Red wine vinegar 2 tsp coarse ground pepper 1/2 tsp salt 1 tsp Italian seasoning Instructions:  Cook pasta, drain and chill. Drain crab, set aside liquid. Mix together crab, artichoke hearts, carrots, olives, onion and giardiniera salad. Mix with pasta. in a sparate bowl, whisk dressing ingredients together, except for reserved crab liquid. Pour dressing over salad adding reserved crab liquid as desired.

These bite size crab cakes are easy to make and fun to eat! Perfect as an appetizer or snack. Number of Servings:  6 Ingredients:  16 ounces cooked crabmeat 2 cups fresh whole wheat bread crumbs* One 14-ounce can artichoke hearts, drained and finely chopped ¼ cup light canola mayonnaise 2 large eggs, beaten 2 tablespoons fresh chopped chives ½ teaspoon celery salt Freshly ground black pepper Paprika Tarragon Tartar Sauce 1/3 cup light canola mayonnaise 1 tablespoon sweet relish 1 tablespoon lemon juice 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon ½ teaspoon onion powder Salt and freshly ground pepper Instructions:  Preheat the oven to 450ºF. Generously coat a 24-cup mini muffin pan with nonstick cooking spray and set aside. Stir together the crabmeat, bread crumbs, artichoke hearts, mayonnaise, eggs, chives, celery salt and a few turns of freshly ground black pepper until well combined.  Divide the mixture evenly between the muffin cups and smooth the tops.  Sprinkle with paprika.  Bake until golden brown, about 15 minutes.  Serve with tarragon tartar sauce Tarragon Tartar Sauce In a small bowl, mix together the mayonnaise, relish, lemon juice, tarragon, onion powder and salt and pepper to taste. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  210 calories, 7g fat (0.5g saturated, 0.7g omega-3), 680mg sodium, 17g carbohydrate, 2g fiber, 21g protein, 15% calcium, 10% iron<br /> <b>Tarragon Tartar Sauce</b><br /> 50 calories, 4g fat (0g saturated, 0.4g omega-3), 130mg sodium, 3g carbohydrate, 0g fiber, 0g protein

Kids and adults will both love this twist on an old favorite! Number of Servings:  4 Ingredients:  1 lb. Elbow Macaroni 8 oz. Shredded Cheddar Cheese 4 oz. Crab Meat or Imitation Crab 3 T. Butter Instructions:  Cook elbow macaroni aldente. Spray casserole dish with cooking spray. Place pasta in casserole dish. Melt butter and pour over pasta. Set aside and cover to keep warm. Finely chop crab meat. Mix crab with pasta. Top with Cheddar cheese. Heat in oven at 350 degrees for 20 minutes or until cheese is nicely melted Source: Reprinted with permission from Bob & Joe's Smart Seafood Guide, A Practical Look at Seafood.

Seafood-Topped Mexican Pizzas Number of Servings:  12 Ingredients:  12 thin 6-inch corn tortillas 1 1/2 cup canned enchilada sauce 1 cup shredded Cheddar cheese 8 ounces crab flavored surimi seafood, tiny cooked shrimp, crab meat or a combination of all three 1 can (2 1/4 oz.) sliced ripe olives, drained 1/4 cup sliced hot jalapeño chiles (nacho style) 1 cup shredded Monterey Jack cheese Instructions:  Spread enchilada sauce on tortillas and sprinkle with Cheddar cheese. Place on baking sheets and bake at 400 F for 3 minutes or until cheese is bubbly. Arrange seafood, olives and jalapenos on pizzas and sprinkle with Jack cheese. Bake about 3 minutes or just until seafood is hot and cheese is melted. Serve hot. Serve with your favorite hot pepper sauce.

Happy New Year! Here is a tasty recipe to get this year started off right. This is a easy but delicious meal for any day of the week and something sure the kids will enjoy! Number of Servings:  12 Ingredients:  2 packages (8 ounces each) Louis Kemp Crab Delights®, flake style or Lobster Delights®, salad style 2 tablespoons mayonnaise 12 flour tortillas 1 1/2 cups shredded lettuce Mango Salsa 2 tablespoons honey 1 tablespoon grated lemon peel 2 tablespoons freshly squeexed lemon juice 2 ripe mangoes, peeled and diced 2 jalapeño peppers, seeded and finely chopped 1 chopped medium size red onion 2 tablespoons chopped fresh mint Instructions:  In a medium bowl, combine Crab Delights and mayonnaise, mix well. Set aside. To make Mango Salsa: In medium bowl, combine honey, lemon peel and lemon juice; whisk until well blended. Add mangoes, jalapeño peppers, onion and mint; toss to coat. To make wraps: for each wrap, spread 1/4 cup of Crab Delights mixture evenly down the center of a flour tortilla. Top with 2 tablespoons Mango Salsa and 2 tablespoons shredded lettuce. Roll up tightly. Cut each wrap in half to serve. Serve immediately. Source: Trident Seafoods

Turn potato salad from ho-hum to fabulous by adding delectable crabmeat Number of Servings:  5 Ingredients:  1 ½ pounds baby new potatoes, cut in half or into 1-inch pieces (about 6 cups) ½ cup lite canola mayonnaise 3 tablespoons white vinegar 2 scallions, white part minced 2 tablespoons fresh chopped tarragon ½ teaspoon kosher salt 1/8 teaspoon black pepper 1 cup grape or cherry tomatoes, cut into quarters 8 ounces cooked crabmeat Instructions:  Set a steamer basket in a large pot with a lid. Add enough water to come just below the basket and bring to a boil. Place the potatoes in the basket, cover pot, and reduce heat to a simmer. Steam the potatoes until tender, 18 to 20 minutes. Set aside to cool. Whisk together the mayonnaise, vinegar, scallions, tarragon, salt, and pepper in a large bowl. Add the cooled potatoes, tomatoes, and crabmeat and stir gently to combine. Chill well before serving. Season with salt and pepper to taste. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  250 calories; 8g fat (0g saturated, 0.9g omega-3); 450mg sodium; 29g carbohydrate; 2g fiber; 13g protein; 60% vitamin C; 10% iron

Number of Servings:  3 Ingredients:  8 oz. Phillips pasteurized blue swimming crab meat 1 egg 1 tsp. Worcestershire sauce 1/8 tsp. dry mustard 1 Tbs. mayonnaise 1/2 tsp. lemon juice 1 1/2 tsp. prepared mustard 1 1/2 tsp. melted butter 1/2 tsp. parsley flakes 1/2 tsp. Phillips Seafood Seasoning 1/4 cup breadcrumbs Instructions:  Combine all ingredients except for crab meat. Gently fold in the crab meat. Shape into cakes. Pan fry or broil until golden brown on each side. Source: Compliments of Phillips Foods, Inc.

This recipe was written and developed by Phillips Executive Chef and host of the TV cooking show, "Entertaining Seafood" Mark Laubner. Number of Servings:  4 Ingredients:  8 oz. Phillips Claw Crab Meat 8 oz. Phillips Special Crab Meat 1 1/2 cups of fresh chopped cilantro 1/2 white onion, chopped 2 tomatoes, diced 1 seedless cucumber, diced 3 limes 3 finely chopped Serrano peppers (optional) 1 Tbs. of ketchup 1/2 cup of Clamato, Kermato or V8 juice Instructions:  In a large bowl, blend the crabmeat without breaking it up excessively. Add the juice of two limes, onion, cilantro, tomatoes, cucumber and Serrano peppers. Add salt. Combine the ketchup, clamato and the juice of the third lime. Add more salt if necessary. Serve with tostadas or crackers. Source: Compliments of Phillips Foods, Inc.

Number of Servings:  4 Ingredients:  Base 8 oz. (6 cups) Butterhead/bibb lettuce, chopped 4 oz. (6 cups) Spinach, fresh, chopped 8 strips Bacon, cooked crisp, chopped 1/2 cup Mandarin oranges, juice packed, drained 1/2 oz. (about 1 Tbsp.) Red Onion, cut into fine slivers Dressing* 1/4 cup Balsamic Vinegar 2 Tbsp. Orange Marmalade 2 tsp. Dijon Mustard 1/4 cup Olive Oil, light 2 Tbsp. Orange juice 1/4 tsp. Salt 1/4 tsp. Black pepper Topping 1 lb. Phillips Crab Meat 1 medium (about 1 cup) Haas Avocado, peeled, pitted and cut into large chunks 2 Eggs, hard cooked, peeled, chopped *Alternate "quick" dressing: Whisk 2 Tbsp. Orange Marmalade into 1/2 cup any brand Balsamic Vinaigrette, such as Ken's. Instructions:  In large salad serving bowl, combine Base ingredients. In separate bowl, combine Dressing ingredients. Whisk well to blend. To serve, toss Base ingredients with Dressing. Plate a mound of greens on each plate. Top with 1 cup portion of chilled Crab Meat, 1/4 of the avocado, and 1/2 of the egg. Source: Compliments of Phillips Foods, Inc.