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Tag Archives: Shellfish

Cheesy Crab Bread

Cheesy Crab BreadThis might sound gross to some of you.  To be honest cheesy crab bread is the last thing that appeals to me, this would be because shellfish is one of the few things that I don’t like.  That might be why I like this.  I make it with imitation crab meat, this is the only thing I ever buy it for and it is rare that this bread is made.  My sister growing up used to make it all the time for dinner.  It is a fatty comfort food and sometimes it just sounds good.

Mr.Picky likes anything on bread and with cheese so he also enjoys it.  It is verily rich so a piece or two is usually good for the year.  I try to serve a decent amount of vegetables with this because it is full of fat.  Did I mention it is worth the fat?

Usually cheesy bread is a side to some sort of main dish.  But Cheesy crab bread should be thought of more as an opened face sandwich.  You can easily reheat any leftovers in the over for the same cook time.

Cheesy Crab Bread:

  • 8 oz. imitation crab meat, flaked or shredded
  • 2 cups shredded cheddar, mozzarella, or cheese blend
  • 1/3-1/2 cup mayonnaise
  • 1 Tbs Johnny’s garlic seasoning
  • 1/4 cup red or green onions, finely chopped
  • 1 Tbs butter, softened
  • 1 loaf french bread, sliced lengthwise

Combine all ingredients but the bread and mix until evenly combined.

Spread the mixture evenly over the halves of french bread.

Cheesy Crab Bread

Place bread on a cookie sheet and bake at 400 degrees for 10-15 minutes until cheese is bubbling and starting to brown.

Slice and Serve hot!

 

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Basil Garlic Shrimp

Basil Garlic Shrimp

Mr.Picky was cooking again tonight and was in the mood for shrimp.  This is what he came up with before he threw them on the grill.  They turned out great with no leftovers in sight.

Basil Garlic Shrimp:

  • 1 Tbs butter, melted
  • 1 Tbs olive oil
  • salt to taste
  • pepper to taste
  • Juice of 1 lemon
  • 4 cloves of garlic, crushed
  • 3 Tbs fresh basil, finely minced

Combine the following with about 1.5 lb. of shrimp.  Allow to marinade for up to one hour.

Skewer shrimp (make sure to soak wooden skewers).

Grill over a medium-high heat, for about 2 minutes per side.  Until just pink.

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