Recipes: Heron Point Seafood Inc

HERON POINT LOW-FAT QUICHE

~ Courtesy of Sally Keyser

Ingredients:

1 C Heron Point Crab Meat

Pastry for a 9 inch one crust unbaked Pie shell

4 eggs

1 Tablespoon chopped onion

1 Tablespoon chopped green pepper

1 C part skimmed mozzarella cheese

1 ¾ C Skim Milk

¾ C Dry Non-Fat Milk

¼ t black pepper

1 t Dijon mustard

Directions:

Preheat over to 425º

Sprinkle onion and green pepper on the bottom of the unbaked pie shell

Add mozzarella cheese

Add one cup well drained crabmeat

Lightly beat four eggs with skim milk and dry milk in medium bowl

Pour mixture over ingredients in pie shell

Bake for 15 minutes uncovered at 425º

Reduce oven temp to 300º and cook for approximately 30 minutes

To check, use butter knife. Put half way between edge of pie and middle.

When the knife comes out clean then the quiche is done.

Heron Point Crab Meat Dip

Ingredients:

8 oz. cream cheese (regular or low-fat)

1 C Heron Point Crab Meat (Claw Meat works best)

2 T Sweet Red Pepper Relish

Directions:

Mix well cream cheese, crab meat, and relish together.

Chill and serve with crackers.

~ Courtesy of Sally Keyser

Individual Heron Point Crab Meat Casseroles

Serves Two – may be doubled

Ingredients Preheat oven to 375º

For casserole:

2 T butter 2 T All purpose flour

1 C Milk ¼ t garlic powder

4 t cooking sherry ¼ t onion powder

1 T Ketchup Salt and pepper to taste

1 C White Heron Point Crab Meat

For Topping:

½ C Panko Japanese Bread Flakes or Regular Bread Crumbs

2 T Butter

½ t garlic powder

Paprika

Dried Parsley Flakes

Directions:

Casserole:

Butter two individual casserole dishes

In a small sauce or sauté pan melt 2 T butter on low heat.

Blend in flour. Add milk mixing until thickened.

Add ¼ t garlic and onion powders, cooking sherry, and ketchup

Add salt and pepper to taste.

Use ½ C or more Heron Point crab meat in each casserole

Pour prepared sauce over crab meat.

Topping:

In a separate small bowl take bread flakes or bread crumbs and add 2 T melted butter and ½ t garlic powder

Spread mixture on top of casserole.

Sprinkle paprika and a few dried parsley flakes.

Bake at 375º for 15-20 minutes until top is browned

~ Courtesy of Sally Keyser

Crabmeat Rollups

Ingredients:

1 package of “Josephs” Lavash roll ups (6 square breads)

Cream Cheese (regular, low fat or fat free)

Heron Point Crab Meat

Green or red pepper

1 T Mayo

Pickles (whole small dill or sweet)

Any dressing

Directions:

1) Chop pepper fine and mix with crab and mayo

2) Take one slice of bread and spread with cream cheese over whole surface

3) Spread dressing on top of cream cheese

4) Starting with the short edge of the bread facing you, cover ¾ of the bread with crabmeat mixture

5) On the edge of the short end, lay pickles end to end

6) Start rolling up, away from you. When completely rolled up, wrap in plastic wrap and put in refrigerator to chill. Do this for several hours or overnight.

7) When well chilled, unwrap and slice across the long side. Make pinwheels with the pickle in the center.

~ Courtesy of Sally Keyser

Heron Point Warm Crab & Spinach Dip

Ingredients:

1 lb Heron Point Crab Meat

1 pkg. (10 oz.) frozen, chopped spinach

(thawed & well drained)

1 pkg. (8 oz.) cream cheese, softened

1 cup mayonnaise

1 cup shredded Parmesan cheese

1 cup sweet onion, finely chopped

2 tsp. Worcestershire Sauce

2 Tbs. lemon juice or dry white wine

2 tsp. horseradish

Unseasoned bread crumbs

Freshly ground pepper

Directions:

Preheat oven to 350º. Mix cream cheese, mayo, Parmesan,

onion, Worcestershire, lemon juice (or wine), horseradish

and pepper to taste. Fold in spinach and crab meat. Spoon

mixture into baking dish and sprinkle bread crumbs over top.

Bake at 350º for 20 minutes. Turn oven to 400º and bake

another 5 minutes. Serve warm with crusty bread.