Pemaquid Lobster & Seafood

CRABMEAT

Crabmeat Quiche

 

Pie crust for a 9 inch pie pan

1 Cup Maine Jonah crabmeat

1 10oz package of chopped broccoli or spinach

8 oz mozzarella cheese

1/3 chopped green peppers

1/3 chopped onions

1/2 Cup mayonnaise

2 Tablespoons flour

2 Beaten eggs

1/2 Cup milk

 

Preheat oven to 450 degrees. Combine all ingredients and pour into pie crust. Bake at 450 for 15 minutes covered. Remove cover and reduce heat to 350 degrees for 30 minutes. Serves 6

 

This recipe works well using Maine cleaned shrimp instead of Jonah crabmeat.

 

 

CRAB & GOAT CHEESE RAVIOLI

 

 

For the Raviolli combine:

6 oz goat cheese*

2 Tbsp. chopped fresh chives or green onions

1/4 tsp. salt & pepper

8 oz fresh or frozen Maine Jonah crabmeat

1 package of 32 won ton wraps

2 Tbsp olive oil

 

For the sauce, sauté:

2 Cloves garlic, slicled

1 Tbsp unsalted butter

3/4 cup heavy cream

1 Tbsp, fresh lemon juice & zest

 

Place 2 tsps of ravioli mixture in the center of 16 won ton wraps. Brush edges of each unused won ton wraps with water and place over mixture and seal with a fork.

Heat a large nonstick skillet or electric fry pan to medium and add olive oil. Cook ravioli in two batches until brown on one side. Flip ravioli, and add 2 Tbsp of water, cover and steam until ravioli is soften, about 1-2 minutes. Repeat with second batch.

 

For the sauce, sauté garlic in butter in a small skillet, about 1 minutes. Stir in cream, increase heat and boil until reduced to 1/2 cup, about 5 minutes. Add lemon juice, salt & pepper. Divide and serve over raviol, garnish with lemon zest.

 

Notes: We used fresh goat cheese from Butterfield goat farm in East Granby, CT

 

Try using fresh or frozen chopped Maine lobstermeat instead of Maine Jonah crabmeat for another variation.

 

This recipe was adapted from Cuisine at Home issue number 92 April 2012