Caribbean Crab and Cucumber Salad

Caribbean Crab and Cucumber Salad

Ingredients:

1 cucumber (about 8 oz.), julienne'd

2 oz. (2 Tbsp.) red onion, chopped

1 large tomato (about 3 oz.), firm, ripe, cut into large chunks

1 rib of celery (1-2 oz.), cut into chunks

1 Tbsp. fresh lemon Juice

1/2 C. red wine vinegar

1 Tbsp. Olive Oil

1 Tbsp. granulated sugar

1 Tbsp. fresh dill weed, minced

1 tsp. McCormick Jamaican Jerk seasoning

10 oz. Jumbo lump crabmeat, cleaned


Directions:

 In large bowl, mix all vegetables together with all dressing ingredients. Toss well to coat. Gently fold in crabmeat. Cover and chill until ready to serve.

Chesapeake Bay Shrimp Scampi Stuffed Crab

Chesapeake Bay Stuffed Crab

Ingredients:

6 tablespoons butter

1 small red onion, diced

1/2 cup diced red bell pepper

1/2 cup small diced fennel

1 clove garlic, chopped

Kosher salt

Freshly ground black pepper

4 cups fresh bread crumbs

2 Dungeness crabs,meat removed, shells, washed, and trimmed

1/2 cup mayonnaise

1 lemon, zested and juiced

2 tablespoons chopped tarragon

1/4 cup chopped parsley

4 scallions, chopped

Directions:

In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.

Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.

Preheat oven to 375 degrees F.

When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. 

Bake for 25 minutes until warmed through.