~ Poor Man’s Chesapeake Crab Macaroni Salad ~

Poor Man’s Chesapeake Crab Macaroni Salad

A creamy, zesty pantry classic with a modern smoky twist.

Ingredients

• Pasta: $1/2$ box Macaroni (approx. 8 oz / 225g)

• Protein: 1 can Crabmeat (drained)

• Produce: 1 Green pepper (diced), 1 Onion (diced)

• Aromatics: 1–2 cloves Garlic (finely chopped), Fresh Parsley (chopped)

• The Creamy Base: Mayo (to desired creaminess, start with $1/2$ cup)

• Seasoning: Tabasco sauce (to taste), Smoked Paprika (a generous dash), Salt and Pepper

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Instructions

1. Prep the Pasta: Boil the macaroni in salted water until al dente (Note: to cut the sodium, don’t add salt to the water!) . Drain and rinse thoroughly with cold water until the pasta is completely chilled. Set aside.

2. Mellow the Garlic: In a small bowl, whisk together the mayo, chopped garlic, and several dashes of Tabasco. Let this sit for 5 minutes while the pasta finishes. This "cooks" the raw garlic in the vinegar of the Tabasco, removing the sharp sting.

3. Build the Base: In a large mixing bowl, combine your diced onions and green peppers. Stir in the garlic-mayo mixture until well combined.

4. The Mix: Add the chilled macaroni to the bowl. Fold in the crabmeat gently to keep the pieces intact.

5. The Finish: Add a dash of smoked paprika and stir. Taste for seasoning—add more Tabasco if you want more heat, or a pinch of salt if needed.

6. Garnish: Sprinkle the fresh parsley over the top right before serving.

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Chef's Note: If you have time, let it chill in the fridge for 20 minutes before eating. The macaroni will absorb the smoky paprika and garlic flavors, making it even better!

Nutrient	Amount per Serving	% Daily Value*
Calories	415 kcal	21%
Total Fat	22g	28%
Saturated Fat	3.5g	18%
Cholesterol	55mg	18%
Sodium	480mg	21%
Total Carbohydrates	44g	16%
Dietary Fiber	3g	11%
Total Sugars	4g	--
Protein	15g	30%

~~Cream of Celery Shrimp~~

This recipe came about because of a thunderstorm, I was planning on grilling a steak when a thunderstorm popped up and drenched the coals. So, what to make with stuff on hand. I cobbled together a shrimp dinner but you could also use chicken or pork, cube them and cook them up first

Ingredients:

• 1 can of Cream of Celery soup
• Some type of onion, shallots, etc.
• Some type of pepper, 
• Shrimp
• Butter
• Wine or sherry
• Pasta or rice

Directions:

• Cook the rice or pasta according to the directions on the box.
• Saute the onions and peppers in the butter.
• Add the shrimp and stir for a few minutes.
• Add the Cream of Celery soup and stir for a few more minutes.
• Add a dash of wine, you don’t want to thin it out too much.
• Serve over the pasta or rice.

~~Lobster Roll~~

~~Lobster Roll~~

Okay let the battle begin!

Mayo or Butter?

online polls

The Bun.

That is half of the battle, finding a good hot dog bun! I haven’t found one yet that I like, the main factor that I look for are the bun doesn’t crumble or get soggy. I tried everything from grinder rolls to the common hot dog roll with the balloons on the bag. I think that what you buy they should be fresh after that they crumble.

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The Butter Lobster Roll:

Ingredients:

• Cooked Lobster meat (include the knuckle, claws, and tail meat)
• Roll
• Butter
• Old Bay seasoning
• Lemon slice

Directions:

• Split the roll and brown the insides. (I use the broiler and not the toaster setting because I like it only browned on the inside). Some like to butter the bun now but I find that it makes the roll soggy so I wait to the end.
• Squeeze the lemon slice over the meat.
• Place the lobster meat in the roll and season to taste with the Old Bay Seasoning.
• Okay, the traditional way is to drizzle the butter over the lobster roll but I like to put the melted butter in a custard dish and dip the end of the lobster roll in it.

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The Mayo Lobster Roll:

Ingredients:

• Cook Lobster meat (include the knuckle, claws, and tail meat)
• Roll
• Old Bay seasoning
• Minced celery
• Minced chives
• Mayonnaise
• Lemon slice

Directions:

• Split the roll and brown the insides. (I use the broiler and not the toaster setting because I like it only browned on the inside).
• Mix the mayonnaise, celery, chives and season with the Old Bay seasoning.
• Add the lobster meat and stir in until the lobster is fully coated.
• Fill the roll with the mixture and squeeze the lemon slice over the meat..

Which type do I like?

Well it is something like this… sometimes I feel like a nut and other times I don’t.

~~Cajun Shrimp and Rice Skillet~~

Ingredients:

• 1 ⅓ cups uncooked brown rice
• 2 ⅔ cup chicken broth
• 1 pound large or jumbo shrimp - peeled and de-veined
• 4 tablespoons butter - melted, divided
• 1 teaspoon minced garlic
• 2 tsp. Cajun seasoning*  (I use Tony Chachere’s Creole Seasoning for homemade see below.)
• 1 bell peppers, chopped
• 4 chopped shallots
• ¼ cup of chopped sun dried tomatoes
• 1 Tbs. Tomato paste
• 2/3 cup corn (frozen and defrosted or canned)
• 2 fresh lemon wedges (1 Tbs. Lemon juice)
• Parsley, chopped

Directions:

• In a large skillet, melt 3 tablespoons of butter over medium heat. Add shallots and bell peppers and sauté until tender, about 5 minutes. Stir in sun dried tomatoes, garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
• Pour the chicken broth in to the skillet and bring to a boil add the rice, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. Transfer the rice to the bowl with the vegetables.
• Add remaining butter to skillet. Add shrimp in a single layer and season with the Cajun seasoning. Cook until pink, about 1 to 2 minutes per side.
• Stir in the vegetables and the rice, add the Cajun seasoning, tomato paste, and squeeze two fresh lemon wedges over the shrimp and stir.
• Garnish with chopped parsley if desired and serve. 

*Cajun seasoning - Homemade

• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano - may sub an Italian herb blend or Herbs de Provence
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes

~~Pollo Piccante in Salsa di Panna di Diana~~

(Spicy Chicken in Cream Sauce by Diana)

Ingredients:

• 1 Chicken breast
• ¼ lbs. prosciutto
• 1 Shallots diced
• 1 Jalapeno pepper diced
• A few dried spicy hot Calabrian Diavoletti Rossi, Small Dried Spicy Hot Chili Peppers chopped (Warning: these are HOT)
• ¼ cup of sun dried tomatoes or an 8 ounce jar sun dried tomatoes (Drained)
• ¼ cup tomato paste
• 5 garlic cloves, minced
• ½ cup of whipping cream
• 1 tbs. butter
• Fresh parsley
• Salt to taste

Directions:

• Note: When handling the jalapeno and the Dried Spicy Hot Chili Peppers wash your hands in soapy water to get the capsaicin. Do not wipe your eyes when handling the peppers.
• Preparing the chicken: Cut the chicken in to 1/2 inch thick cutlets and pound the chicken into thin scaloppini. Place the prosciutto on top of the chicken and roll up pinning it closed with toothpicks. 
• In a skillet, melt the butter over medium heat then add the sun dried tomatoes, garlic, jalapeno, and onions. Cook over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). 
• Add the chicken prosciutto roll and brown on all sides
• Stir in the tomato paste.
• Add the cream and bring to boil, then lower the heat to low and cover the pan. Stirring regularly allow the sauce to simmer for 10 minutes or so until thickened.
• You can serve over your favorite crusty bread, pasta, or rice, I like it over brown rice or wild rice.

Options:

• You can add corn or zucchini
• You can substitute shrimp, scallops, or pork for the chicken. I think lobster would also go good!

Serving suggestions:

• Over Spanish Rice, Long-Grain Rice, and Brown Rice
• Over Pasta Fettuccine, spaghetti, or thin egg noodles

~Gamberi Piccanti Con Pomodori Secchi e Peperoni Diana~

(Spicy Shrimp with Sun Dried Tomatoes and Peppers by Diana)

This is really fiery shrimp! I saw a couple of recipes with stewed tomatoes which I don’t like so I substituted sun dried tomatoes and combined the best of a couple of other Diablo Shrimp recipes into one, adding the green bell pepper and the jalapeno pepper from some other recipes.

Ingredients:

• 1.5 lb. of cooked medium shrimp
• 2 diced Shallot 
• 1 medium diced red or yellow pepper 
• ½ cup diced green bell pepper (Or for a spicier dish use jalapeno peppers)
• A few dried spicy hot Chili peppers (Warning: these are HOT*)
• ¼ cup of sun dried tomatoes or 1 8 ounce jar sun dried tomatoes (Drained)
• ¼ cup tomato paste
• 1 teaspoons crushed red pepper flakes, more to your liking
• 5 garlic cloves, minced
• Extra virgin olive oil
• Fresh parsley
• Salt to taste

Directions:

• Note: When handling the jalapeno to dice them or get the seeds out wear gloves or wash your hands in soapy water to get the capsaicin. Do not wipe your eyes when handling the peppers.
• In a skillet, heat 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the garlic, jalapeno, red & yellow peppers, and shallots. Cook over medium heat, tossing regularly, until the shallots have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). 
• Add the cream and stir until thickens.
• Stir in the tomato paste. Season with kosher salt. 
• Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
• Add the, the the red pepper flakes, sun dried tomatoes and the shrimp to the skillet stirring them in to the sauce. Cook until the shrimp is just warmed through and pink. Finish with fresh parsley.

You can serve over your favorite crusty bread, pasta, or rice, I like it over spaghetti.

Options:

• You can add corn or zucchini
• You can substitute chicken or pork for the shrimp

Serving suggestions:

• Spanish Rice, Long-Grain Rice, and Brown Rice
• Fettuccine

* I used Calabrian Diavoletti Rossi, Small Dried Spicy Hot Chili Peppers, 50g, All Natural, Non-GMO, Product of Italy, TuttoCalabria from Amazon and these are very, very hot.

~~ Skillet Tuscan Shrimp in Creamy Sun Dried Tomato Sauce ~~

Ingredients:

• 6 shrimp person (You can also substitute scallops, chicken breasts, or a pork chops per person*)
• 2 tablespoons butter
• 3 teaspoons minced garlic
• 3 Diced shallots
• 2 Diced jalapeno peppers
• ½ teaspoon each dried basil, dried oregano, dried thyme
• ½ cup julienned sun dried tomatoes, (If they come in a jar packed with oil, be sure to drain excess oil)
• ½ cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
• ⅔ cup shaved or shredded parmesan cheese for topping
• fresh basil or thyme, for topping
• salt and pepper, to taste
• Option: add fresh spinach
• Option: roasted garlic cloves instead of minced garlic (The last time I made this I tossed in a couple of roasted garlic cloves, it added nice taste to it.)

Directions:

• In a frying pan, melt the butter and add the diced garlic, shallots, and jalapeno, stir until the shallots turn translucent.
• Add the dried basil, dried oregano, dried thyme, and sun dried tomatoes. Cook until the and half and half or heavy cream to pan and stir to combine.
• Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Add the shrimp to pan and stir the mixture until the shrimp is cooked.
• Top with cracked black pepper, grated parmesan cheese and serve over pasta.

Severing suggestion: serve over fettuccine or spaghetti.

Options:

• Add gnocchi, you can add the gnocchi when you add the shrimp.
• Serve over fettuccine or spaghetti.

*When using chicken or pork chops:

• Frist in a large skillet over medium heat, melt butter. Add chicken or pork and cook for 5-7 minutes on each side until browned and cooked through. 

~~ Crab Rangoon ~~

Ingredients:

• 5 ounces can of crab meat drained (can be substituted with fresh or packaged crab or with picked lobster)
• 4 ounces cream cheese softened
• 2 chopped green onion (Scallion)
• 1 chopped garlic clove 
• 1 tsp Worcestershire sauce
• Wonton wrappers
• Canola oil for frying
• 2 tbs. of diced Pineapple (Optional)
• 2 tbs. of diced Mango (Optional)

Variations:

Buffalo Chicken Rangoon:

In place of the crab meat try…

• 1 boneless chicken breast, fully cooked and shredded
• 1/2 cup buffalo sauce (not hot sauce)

Shrimp Rangoon:

• 1  5 oz can of baby shrimp, rinsed

Vegetarian Rangoon:

• Leave out the crab meat and use just the pineapple and mango.

Directions:

• In a small bowl, gently combine the softened cream cheese, crab meat, scallion, garlic, and Worcestershire sauce. You can add either or both (Use 1 tbs. of each instead of 2 tbs.) the diced pineapple or mango to the filling for a sweeter Rangoon.
• Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle with water and fold inward. Continue until all of your filling is used up.
• Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
• You can freeze the cooked Crab Rangoon.

Dipping sauce: Use Duck sauce or Sweet & Sour sauce

Nutritional Information:

Calories: 71, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 97mg, Potassium: 37mg, Vitamin A: 90IU, Vitamin C: 0.4mg, Calcium: 17mg, Iron: 0.3mg

~~ Seafood in a Cream Sauce ~~

Ingredients:

• 1 medium chopped onion
• 1 Tbsp. minced garlic
• 4 Tbsp. fresh parsley, chopped
• 2 Tbsps. olive oil
• 1 tablespoon melted butter
• ½ lb. cocktail size shrimp
• ½ lb. picked lobster
• ½ lb. scallops
• ½ cup Half & Half
• ¼ lb. of chopped bacon
• ½ cup of coarsely grated Parmesan cheese
• 4 eggs
• 1 lb. fettuccine

Directions:

• Start cooking the fettuccine. 
• In frying pan pour the olive oil and add the butter, sauté the onions and garlic until the onions are transparent.
• While the onions and garlic are sautéing, in a bowl lightly whisk the Half & Half, Parmesan cheese and eggs.
• Add the seafood to the onions and garlic. In the frying pan over low heat add the Half & Half and eggs mixture, stir until warm (but do not let boil).
• Pour over the cooked fettuccine and toss together, sprinkle Parmesan cheese on top.

~ Shrimp ( Chicken ) Scampi II~~

Ingredients:

• 2 cups Medium shrimp ( 2 lbs. Diced Chicken )
• 1 Green Pepper
• 1 Medium Onion
• 1 tbs. Chopped Garlic
• 2 tbsp. Olive oil or butter
• 8 oz. White wine
• 1 oz. Lemon juice
• 1 lb. Linguine
• Parmesan cheese

Directions:

( Chicken - cook the diced chicken in a frying pan with 1 tbsp. of oil, set aside. When the recipe calls for the shrimp, add the chicken instead. )

• Over low heat add the wine and lemon juice and reduce by half, put aside. 
• Cut up the pepper in to ¼ inch strips and cut up the onion also in to ¼ inch slices. 
• Sautee the peppers and onions in the olive oil or butter (If using un-cooked shrimp add them to the onions and peppers about half way through sautéing), add the reduced white wine and lemon juice, garlic, and shrimp when they are finished sautéing. 
• Let simmer for about 10 - 15 minutes. 
• Add the cooked linguine and stir. 
• Sprinkle with Parmesan cheese

~~ Shrimp ( Chicken ) Creole ~~

 Ingredients:

• 1 Medium size onion
• 2 Celery stalks
• 1 Green pepper
• 15 OZ Tomato sauce
• 2 Cups Medium shrimp ( 2 lbs Diced Chicken )
• 4 TBS Butter
• Salt
• Black pepper
• Sugar
• Tabasco sauce
• 2 Cups Cooked rice

Directions:

( Chicken - cook the diced chicken in a frying pan with 1 TSB of oil, set aside. When the recipe calls for the shrimp, add the chicken instead. )

• Slice the onion and brown it in the butter. 
• Cut the celery into 1/4 inch pieces and cut the pepper into 1/4 strips. 
• Add the celery, pepper and tomato sauce to the onions and let simmer for 15 - 20 minutes. 
• Add the shrimp and season with salt, black pepper, sugar and Tabasco sauce to taste. 
• Simmer for an additional 5 minutes. 
• Serve over rice.

~~ Lobster Roll ~~

Ingredients:

~Buttered~

• 1 1/2 lbs. of picked lobster meat
• 1 packaged of hot dog rolls
• 2 sticks of butter
• 1 tbsp. of lemon juice
• 1/8 tsp Old Bays seasoning

Directions:

Melt the butter in a sauce pan, add the Old Bays and then stir in the lobster meat just enough to warm the meat (you don’t want to overcook it or the lobster meat will toughen up). Then add the lemon juice.

While you are warming the lobster meat to warm up, toast the hot dog rolls.

Fill the rolls with the buttered lobster meat and dribble the seasoned butter on the roll.

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~Maine Lobster Roll with Mayonnaise~

Ingredients:

• 1 1/2 lbs. of picked lobster meat
• 1 packaged of hot dog rolls
• 1/2 cup of chopped celery
• 4 tbsp. of mayonnaise (you might want more or less mayonnaise depending on your taste)
• 1 tbsp. of lemon juice
• 1/8 tsp. cayenne pepper
• 1/8 tsp .Old Bays seasoning

Directions:

While toasting the hot dog roll mix together all the other ingredients, then fill the rolls with the mixture. Serve cold.

~~ Mom’s Lobster Newburg Recipe ~~

 Ingredients:

• 2 cups – diced lobster meat
• 1/2 cup – whole milk
• 1 1/4 cups – light cream
• 3 tbsp -- butter
• 3 egg yokes
• 3/4 tbsp – flour
• 1/3 tsp – salt
• 1/4 tsp – Tabasco sauce
• Sherry to taste
• Pastry shells

Directions:

• Melt the butter in a 2 quart sauce pan, add the lobster, milk, and sherry and simmer for 3 minutes.
• Beat together the yokes, flour, salt, and Tabasco sauce, and add it to the lobster. 
• Stir in the cream and continue stirring for 5 minutes over low heat. 
• Serve in the pastry shells.

~~ Diana's Lobster Newberg ~~

 Ingredients:

• 2 cups chopped boiled lobster
• 1/4 cup butter
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sweet paprika
• 1 cup heavy cream
• 3 egg yolks, slightly beaten
• 2 tablespoons dry sherry
• 6 puff pastry shells, baked, or toast points
• Salt to taste

Directions:

1. In top of a double boiler, melt butter add flour to make a roux, stirring until smooth and starting to turn brown.
2. Stir in sherry.
3. Stir in salt, nutmeg, and paprika.
4. In a bowl, beat the egg yolks. 
5. Slowly add the cream to beaten egg yolks, while stirring constantly. 
6. Add lobster to the sauce, stirring until mixture is thickened and the lobster is heated through, about 10 minutes. Don't overheat the sauce or the egg yolks will start to cook.
7. Serve lobster Newburg in pastry shells or over toast points.

Lobster Newburg recipe serves 6.

~~ Boiled Lobster ~~

 Ingredients:

• 2 Live Lobsters
• 2 to 4 Quarts of Water
• Butter, melted

Directions:

• Fill a large 6-quart with water about 2/3 full. 
• Bring to a boil, place the lobster head first into the boiling water. 
• Cover and reduce the heat to a simmer and simmer for about 12 minutes or until the lobsters turn bright red. 
• Serve with melted butter. 

The best parts are the claws, tail ( remove the intestinal vein ), uropod (The tail fins have meat in them but not the center tail fin (I'll you figure why.)) and the legs (You have to suck the leg to get the meat out.). My father like the green tomalley ( liver ) and the coral roe ( females only ).

~~ Clam Fritters ~~

 Ingredients:

• 1 Pint Clams( See Steamed Clams or use 1 can of minced Clams )
• 1 TBS baking powder
• 1/2 TSP salt
• 1 Cup Milk
• 1 TBS Butter
• 3/4 Cup Flour
• 1 TSP Parsley, chopped
• 2 Eggs, beaten
• 2 TSP onion, grated

Directions:

• Drain clams and chop. 
• Combine dry ingredients. Combine eggs, milk, onion and butter. 
• Combine the clams with dry ingredients and stir until smooth. 
• Drop batter by using teaspoons full into hot shortening at 350 degrees F and fry for 3 minutes, or until golden brown. 
• Drain on absorbent paper.

~~ Steamed Clams ~~

Ingredients:

• 4 LBS Quahaug or Long Neck Clams
• 6 Cups Water
• 1/3 Cup White vinegar
• 1/2 Cup Boiling water
• Butter, melted

Directions:

• Discard any broken-shells or open clams ( those are dead clams and they could cause diseases. ) 
• Place the rest of them in a large pot and cover them with the water and vinegar. 
• Let them stand for 30 minutes. 
• Then drain and scrub them in cold fresh water. Place the clams in a steamer pot or a large 6-quart pot. Add the ½ cup of boiling water and boil for an additional 5 to 8 minutes. 
• The clams should have opened at least an inch. If some of them have not open discard them. 
• Serve them while they are hot along with cups for the melted butter and the clam broth.

~~ New England Clam Chowder ~~

Ingredients:

• 3 dozen hard shell clams, shucked, with their juices reserved (about 3 cups) or 2 cups canned chopped clams
• 2 medium-sized potatoes, peeled and cut into 1/2 inch dice (about 2 cups)
• 1 cup finely chopped onions
• 2 cups milk
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 4 TSP Butter

Directions:

• If using fresh clams ( See Steamed Clams under the Seafood section ) separate the soft part of the clams (stomach) from the hard part surrounding it. 
• Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid. 
• Melt the butter add the onions and cook over moderate heat for about 5 minutes, until they are translucent but not brown. 
• Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender. 
• Stir in the reserved soft parts of the clams (or the canned clams ) and the cream, and simmer for an additional 3 minutes. 
• Adjust the seasoning with salt and pepper to taste. 
• Allow to sit off of heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls.

~~ Aunt Trudi's Shrimp Dip ~~

 Ingredients:

• 1/2 Cup Chili sauce
• 1 PKG 8oz Cream Cheese
• 1/2 Cup Mayonnaise ( or Salad Dressing )
• 1/4 Cup Chopped onion
• 2 TSP Horseradish
• 1 Can 4 ½oz Tiny shrimp (Crabmeat can be substituted)

Directions:

• Drain and rinse the shrimp. 
• Soften the cream cheese and add all the ingredients except the shrimp. 
• Blend until smooth and then add the shrimp.

~~ Crabbies ~~

 Ingredients:

• 1 PKG English Muffins
• 1 Can Crabmeat
• 8 Oz WisPride Sharp Cheddar Cheese
• 1 Stick Margarine
• 1 1/2 TSP. Mayonnaise
• 1/2 TSP. Garlic Power

Directions:

• Mix all ingredients and spread on split muffins. 
• Cut each half of muffins into quarters. Broil.
• May be frozen. Do not broil until ready to eat.