CORN AND CRAB QUESADILLAS
Creamy seafood and corn put a new spin on quesadillas that are ready in minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
- In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.
Nutrition Facts : Calories 420, Carbohydrate 36 g, Cholesterol 120 mg, Fiber 3 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 3 g, TransFat 1 g
HEALTHY ROAST ASPARAGUS WITH CREAMY ALMOND VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes.
- Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt. Pour the sauce onto a platter and place the asparagus on top. Garnish with the zest and remaining 1 tablespoon almonds.
- Per serving: SERVES: Calories: 110; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 17 grams; Sugar: 8 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 125 milligrams
Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 125 milligrams, Carbohydrate 17 grams, Fiber 6 grams, Protein 2 grams, Sugar 8 grams
CRAB AND CORN CHOWDA-MAC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring pasta water to boil and salt it. Cook pasta to al dente.
- While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.
CRAB AND ASPARAGUS SOUP
This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
- Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
- Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.
SCREAMING CRAB MELTS ON PUMPERNICKEL
Provided by Robin Miller : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
- Preheat broiler.
- Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes". Use another strip of pimento to make a circle for a "screaming mouth".
CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA
This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish's sunny hue. It's not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
- Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
- In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
- Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
- Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
- Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
- Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.
CRAB AND TOMATO QUESADILLAS
Categories Cheese Tomato Appetizer Crab Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Mix first 6 ingredients in medium bowl to blend. Season cheese mixture to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Mix crabmeat, tomatoes, green onions and chili in large bowl. Spread cheese mixture over half of each tortilla. Spoon crabmeat mixture atop cheese mixture, dividing equally. Sprinkle with salt and pepper. Fold tortillas in half. Press gently to seal.
- Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Working in batches, cook quesadillas in skillets until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Cut quesadillas into wedges and serve.
ROASTED ASPARAGUS AND RED ONION QUESADILLAS
Categories Cheese Onion Appetizer Bake Broil Super Bowl Vegetarian Asparagus Poker/Game Night Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre
Number Of Ingredients 11
Steps:
- For Quesadillas:
- Preheat oven to 500°F.
- In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
- Preheat broiler.
- Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
- Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
- Make cumin lime cream while quesadillas broil.
- For Cumin Lime Cream:
- In a small bowl, whisk together well cream ingredients.
- Cut quesadillas into wedges and serve with cumin lime cream.
GRILLED SOFT-SHELL CRAB, CORN, AND ASPARAGUS WITH ARUGULA PESTO
From the grilled soft shell crabs to fresh corn on the cob and wilted mixed greens, this is one easy but spectacular main course to serve in summer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a large pot filled with cold water, soak the corn for 30 minutes.
- Blanch the asparagus in a large pot of boiling water and transfer to a bowl of ice water. Meanwhile, prepare the Arugula Pesto.
- Prepare a stove-top griddle or outdoor grill. Grill the corn in the husk, turning occasionally, for 15 to 20 minutes. (If your grill has a cover, close it to allow the corn to steam.) Brush the asparagus with some of the olive oil and grill for 4 to 5 minutes, turning once or twice. Use a vegetable tray to prevent the asparagus from falling through the grill rack. Transfer the corn and asparagus to a large platter and serve with the Arugula Pesto.
- Grill the crabs until bright orange and slightly charred, about 2 to 3 minutes per side. Season with salt and pepper. Place the greens in a large salad bowl and set the crabs on top.
SUMMER CORN SALAD WITH ASPARAGUS
A simple, sweet and enjoyable taste of summer. This salad is great served as a side dish, or serve with nacho chips.
Provided by Jocelyn
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-low heat and lightly oil grate.
- Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
- Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
- Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 34.5 g, Fat 4 g, Fiber 5.4 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 154.8 mg, Sugar 7.6 g
ASPARAGUS AND CRAB CASSEROLE
Steps:
- Preheat the oven to 375°F.
- Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
- Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
- Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.
CORN AND CRAB QUESADILLAS
Make and share this Corn and Crab Quesadillas recipe from Food.com.
Provided by Cucina Casalingo
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
- Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
- Brush both sides of each tortilla with butter.
- In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
- Garnish with sour cream and cilantro.
Nutrition Facts : Calories 395.1, Fat 24.8, SaturatedFat 14.7, Cholesterol 158.4, Sodium 786.9, Carbohydrate 18.3, Fiber 2.3, Sugar 2.7, Protein 27.3
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- Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño (if using).
- Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
- Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
- Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.
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