Easy Salmon Cakes
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance. Place salmon in a medium bowl. Flake apart with a fork; ... [... more]
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Hot Crab Dip
A touch of cayenne and lemon is the perfect foil to the flavorful crabmeat in our reduced-fat dip. Make it a meal: EatingWell's Wonton Chips make a great dipper. Place pressed cottage cheese and cream cheese in a food processor or blender and ... [... more]
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Muffin-Tin Crab Cakes
We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make It ... [... more]
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Mini Crab Cakes with Remoulade Sauce
In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes. In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, ... [... more]
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Mexican-Style Oysters
These fresh oysters are seasoned with purely Mexican flavors - tequila and chipotle chiles. Sprinkle 6 dinner plates with coarse salt, and place 8 oysters in their half shells directly on top of each plate. Sprinkle each oyster with a teaspoon of ... [... more]
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Bacon Wrapped Shrimp with Apricot Ginger Dip
Begin the evening with this stunning shrimp appetizer and you may decide to delay dinner! Bon appetite! Cut bacon in half, lengthwise. Wrap a piece of bacon around each shrimp and secure with a toothpick. Place on a cookie sheet and bake for ... [... more]
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Crab and Guacamole Tostaditos
In a large bowl, combine the mayonnaise, heavy cream and chipotle. Fold in the crab. Season with salt and pepper and refrigerate. In a large bowl, combine the avocados, onion, jalapeno, chopped cilantro, lime juice and olive oil. Season with salt ... [... more]
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Brie & Crab Stuffed Mushrooms
Wash and dry mushrooms, remove stems. Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt. In a skillet, saute the mushroom stems, onion and Worcestershire sauce using the remaining butter. In a ... [... more]
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Barbecued Lobster Tails
Thaw lobster tails in refrigerator for 12-18 hours. Cut each side of soft shell underneath tails with kitchen scissors and remove. Make 2-3 shallow incisions into lobster meat on each tail. Run a skewer through the length of each tail to keep ... [... more]
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