Indoor Holiday Picnic:  CHILLED CRABMEAT NOODLE SALAD WITH SLICED CRABMEAT STICKS – ROTINI PASTA – CHOPPED ORANGE BELL PEPPER – SLICED ZUCCHINI – CHOPPED EGG OMELET – SWEET PICKLE RELISH – CHOPPED GREEN ONION MIXED WITH MAYONNAISE AND TOPPED WITH A SPRINKLE OF PAPRIKA

For 4:

–crabmeat sticks (“artificial,” actually cod with seasoning, 1 whole package)

–rotini pasta (1 cup, dry, packaged)

–orange bell pepper (one-quarter of medium pepper, chopped fine)

–zucchini (one-half, medium, chopped one-half inch)

–eggs (2)

–sweet pickle relish (1 tablespoon)

–green onion (2 stalks, chopped, fresh)

–mayonnaise (2 tablespoons)

–paprika (sprinkling, bottled)

–salt and pepper

1 – Place the pasta in a covered baking dish with water to cover.  Salt to taste.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  Drain when finished.

2 – Place chopped crabmeat sticks (one-half inch size), chopped orange bell pepper, chopped zucchini, sweet pickle relish, and green onion in a large mixing bowl.  Season with salt and pepper.  Set aside.

3 – Place 2 eggs in a small covered baking dish.  Add 1 teaspoon milk and a few drops of olive oil.  Salt and pepper to taste.  Beat the eggs briskly.  Microwave on high for 1 minute and 15 seconds.  When finished, chop the egg with a knife and fork, and then add the egg to the mixing bowl.

4 – Place 2 tablespoons of mayonnaise in the pasta salad.  Gently fold the mayonnaise with the vegetables and pasta.  Finish with a sprinkling of paprika on top.

5 – Chill for 2 hours before serving.

6 – Serve the salad chilled, with a side vegetable, perhaps broccoli.

–inspired by C. Mabry, chef.

COD PAPRIKA WITH TOPPING OF CRABMEAT – PARMESAN – SLICED ALMONDS – LEMON – MAYO ON JASMINE RICE

For 4:

–cod (size of 4 decks of cards; 1 pound)

–paprika (bottled, one-quarter teaspoon)

–crabmeat (one-half small can, drained)

–Parmesan cheese (shredded, 2 tablespoons)

–sliced almonds (packaged, 2 tablespoons)

–lemon juice (bottled, 2 squirts)

–white wine (one-eighth cup)

–mayonnaise (bottled, 2 tablespoons)

–salt and pepper

–olive oil

1 – Place the crabmeat, Parmesan cheese, sliced almonds, lemon juice, and mayonnaise in a small mixing bowl.  Stir well.  Remove to a small covered baking dish; microwave on high for 1 minute, just to heat.  (If the crabmeat is not heated, it will interfere with microwaving the cod.)

2 – Place the cod in a covered baking dish with the white wine.  Season with salt and pepper.  Spread the crabmeat topping over the cod.  Sprinkle with paprika.  Finish with a few drops of olive oil.

3 – Microwave the cod/crabmeat topping for 9 minutes on high.  Check for doneness.  The cod is cooked when it begins to break apart.

4 – Serve the cod and crabmeat hot, atop jasmine rice (follow package instructions for microwaving of rice; brands differ).

–cod and crabmeat topping adapted from Taste of Home web site.

CRAB BISQUE SOUP

–crabmeat (2 cans, drained)

–milk (dairy, almond, or soy, 2 cups)

–Parmesan cheese (shredded, one-half cup)

–paprika

–lemon juice

–Worcestershire sauce

–egg yolks (2)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–flour (4 tablespoons)

1 – Place 2 cups of milk in a microwaveable bowl.  Microwave on high for 2 minutes.  In a separate bowl, add 4 tablespoons of flour.  When the milk has heated, slowly add a half cup to the flour.  Stir briskly. 

2 – Place the crabmeat in a very large, wide-mouthed, baking dish. Add the heated milk mixed with flour.  Add one-half cup of Parmesan cheese, and 2 egg yolks.  Season with paprika, lemon juice, Worcestershire sauce, parsley (chopped), salt, pepper, and olive oil.  Stir well.  Microwave on high for 8 minutes.  Then stir.  Microwave for another 7 minutes.  Then stir.  Let cool briefly before serving.  Soup should be somewhat thick.

3 – Serve the crab bisque soup as a main course.  I also served a green salad and tomato pie (for recipes, use the search box in this blog).

–crab bisque soup adapted from To the Taste of a King (compiled by the Colonial Dames of Mississippi in the early fifties).

GARLIC – HERB FLOUNDER ATOP CRABMEAT WITH TOMATO & ONION IN COCONUT MILK / COUSCOUS / PARMESAN – BASIL TOMATO PIE WITH CRUMBLED WHOLE WHEAT ENGLISH MUFFINS

–flounder (2, thawed from freezer)

–crabmeat (1 can)

–garlic – herb breadcrumbs (boxed)

–tomatoes (4, divided)

–onion (one-half, medium)

–coconut milk (lite, canned)

–couscous (boxed)

–Parmesan cheese

–whole wheat English muffins (2)

–basil (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice one-half onion and 1 tomato, and place in a covered baking dish with a little coconut milk.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, place crabmeat on top of the onion and tomato.  Then place the flounder on top of the crabmeat.  Season the flounder with salt and pepper.  Sprinkle a small amount of garlic – herb breadcrumbs on top.  Then pour one – third cup of coconut milk over the seafood.  Set aside.

2 – Break apart 1 whole wheat English muffin, and place in the bottom of a covered baking dish.  Cut 3 tomatoes in half, and place over the muffin pieces.  Season with salt, pepper, basil, and Parmesan cheese.  Then top with more pieces of a second English muffin.  Microwave on high for 15 minutes.  Let cool for at least 5 minutes before serving.

3 – Measure 1 cup of couscous in a covered baking dish.  Add one and one-half cup of water.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the seafood for 5 minutes.

5 – Serve the seafood atop the couscous, with the tomato pie as a side.

–recipes original.

BUTTERY CRABMEAT – TOPPED COD WITH ONIONS – PARMESAN – DILL – PARSLEY / RED INCA QUINOA

Note:  The web site says this entrée tastes like lobster, and I agree.

–cod (size of 3 decks of cards; one-half pound)

–crabmeat (1 can)

–onion (one-half, medium)

–dill

–parsley (fresh if possible)

–Parmesan cheese

–sugar (2 tablespoons)

–lemon juice

–buttery crackers (about 6, Ritz or Breton)

–garlic powder

–salt and pepper

–olive oil

–Promise Activ margarine (2 tablespoons, heart-healthy)

 

1 – Slice the one-half onion, and place in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.  Place 2 tablespoons of sugar in a half cup of water, and microwave for 30 seconds.  Set aside.  Place 2 tablespoons of margarine in a bowl, and heat for 20 seconds.  Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cup of water.  Season with salt and olive oil.  Microwave on high for 6 minutes; then microwave for 9 minutes on 50 percent power.

3 – Place the cod on top of the onion in the baking dish.  Season with salt, pepper, and olive oil.  Pour the sugared water over the whole.  Microwave on high for 6 minutes. 

4 – In a separate bowl, place drained crabmeat, about 6 crushed crackers, a little lemon juice, garlic powder, minced parsley, dill (a little only), the margarine, and salt and pepper.  Stir well.  When the cod has finished cooking (the initial 6 minutes), top the cod with the crabmeat mixture.  Season with a little olive oil.  Microwave for 1 minute on high.  When finished, sprinkle Parmesan cheese on top.

5 – Serve the cod with crabmeat on top of the quinoa.

–cod and crabmeat entrée adapted from food.com; quinoa original.

NEW ORLEANS COD WITH CRABMEAT / WHITE RICE / SALAD WITH BRIE AND STRAWBERRY VINAIGRETTE

–cod (size of three decks of cards)

–crabmeat (canned, 1 can)

–diced tomato (canned)

–Cajun spices – basil, thyme (fresh if possible), paprika, garlic powder, cayenne pepper, salt and pepper

–olive oil

–white rice (instant)

–bibb lettuce

–brie cheese

–strawberry vinaigrette

–pecan bits (one small package)

 

1 – Dip out one-half can of diced tomato in baking dish with cover.  Place the cod on top.  Spoon the crabmeat on either side of the cod (but not on top, for this would hinder cooking in the microwave).  Season with the Cajun spices (basil, thyme (fresh if possible), paprika, garlic powder, cayenne pepper, salt and pepper), and olive oil.  Set aside.

2 – Measure two-thirds cup of instant white rice in wide-mouthed, large baking dish with cover.  Season with one teaspoon of salt.  Add two-thirds cup of water.  Cook in microwave for 3 minutes.  Let stand for at least 5 minutes.

3 – Use food processor to puree 5 or 6 fresh strawberries.  Add 4 tablespoons of extra virgin olive oil and two tablespoons of sugar, and puree the whole.  Set aside.

4 – Break the bibb lettuce in small pieces.  Cut small pieces of brie cheese.  Mix lettuce, brie, and pecan bits.  Just before serving as a first course, add the strawberry vinaigrette to the salad. 

5 – Cook the cod for 8 minutes in the microwave, covered.

6 – While cod is cooking, serve the first course of salad.  Then serve the cod on top of the white rice, while still hot.

–cod adapted from the Black Bass (Lumberville, Pennsylvania); salad adapted from Zynodoa (Staunton, Virginia)