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Tides.Info: Tide Predictions for Palatka, St. Johns River, Florida (6)

Crab Bisque
Mood:  not sure
Topic: Soups and Stews
From Better Homes and Gardens

Canned soups make this canned crab bisque extra fast and easy.



Ingredients


1 10-3/4-ounce can condensed cream of asparagus soup
1 10-3/4-ounce can condensed cream of mushroom soup
2-3/4 cups milk
1 cup half-and-half or light cream
1 6- to 7-ounce can crabmeat, drained, flaked, and cartilage removed
1/3 cup dry sherry or milk
- - Snipped parsley (optional)
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Preparation
1 In a large saucepan combine the cream of asparagus soup, cream of mushroom soup, milk, and half-and-half or light cream. Cook over medium heat just until boiling, stirring frequently. Stir in the crabmeat and sherry or milk; heat through. If desired, garnish with parsley. Makes 6 to 8 servings.

Nutritional Analysis
Per Serving
Calories 235 Carbohydrate 16 g
Cholesterol 46 mg Fiber 0 g
Protein 11 g Saturated Fat 6 g
Sodium 926 mg Total Fat 13 g

Easy Chicken and Crab Gumbo
Mood:  on fire
Topic: Soups and Stews
From Better Homes and Gardens

Okra is a standard ingredient in Louisiana gumbo; it lends a mild asparagus flavor and thickens the brew. For best results, cook the gumbo just until the okra is tender.



Ingredients


1 cup chopped red or green sweet pepper
1 cup chopped onion
1 teaspoon bottled minced garlic
2 tablespoons cooking oil
1 tablespoon all-purpose four
3 cups chicken broth
1 14-1/2-ounce can diced tomatoes
1 10-ounce package frozen cut okra or 1-1/2 cups sliced okra
1/4 cup quick-cooking rice
1 to 2 teaspoons Cajun seasoning
1 - bay leaf
2 5-ounce cans or one 12-1/2- ounce can chunk-style chicken, drained
1 6-1/2-ounce can crabmeat, drained and cartilage removed
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Preparation
1 In a large saucepan cook red or green sweet pepper, onion, and garlic in hot oil until vegetables are tender. Stir in flour. Stir in chicken broth, undrained tomatoes, okra, rice, Cajun seasoning, and bay leaf. Bring mixture to boiling; reduce heat.
2 Cover and simmer for 6 to 10 minutes or until okra is tender. Stir in chicken and crabmeat; heat through. Remove bay leaf. If you like, serve with crackers. Makes 4 or 5 main-dish servings.

Nutritional Analysis
Per Serving
Calories 350 Carbohydrate 22 g
Cholesterol 81 mg Protein 32 g
Saturated Fat 3 g Sodium 1519 mg
Total Fat 15 g

Crab Chowder
Mood:  lucky
Topic: Soups and Stews
From Better Homes and Gardens


This winning chowder features crabmeat, the prize of all seafood. It's even more enticing with bouquet garni seasoning, which is a mixture of several herbs, and a small amount of cream cheese.



Ingredients


1 6-ounce package frozen crabmeat or 1 6-ounce can crabmeat, drained, flaked, and cartilage removed
1 - medium zucchini, cut into 2-inch strips
1 - medium red or green sweet pepper, chopped
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
4 cups milk
2 tablespoons sliced green onion
1/2 teaspoon bouquet garni seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3-ounce package cream cheese, cut up
1 teaspoon snipped fresh thyme
- - Fresh thyme sprigs (optional)
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Preparation
1 Thaw crabmeat, if frozen.
2 In a medium saucepan cook zucchini and sweet pepper in hot margarine or butter until crisp-tender. Stir in the flour. Add the milk, green onion, bouquet garni seasoning, salt, and black pepper.
3 Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cream cheese melts. Stir in the crabmeat and snipped thyme; heat through. Garnish each serving with additional fresh thyme, if desired. Makes 4 main-dish servings.

Nutritional Analysis
Per Serving
Calcium 29 % Calories 314
Carbohydrate 18 g Cholesterol 64 mg
Fiber 1 g Iron 8 %
Protein 19 g Saturated Fat 9 g
Sodium 844 mg Total Fat 19 g
Vitamin A 34 % Vitamin C 36 %

Tangy Asparagus-Crabmeat Salad
Mood:  chillin'
Topic: Salad
From Better Homes and Gardens

Asparagus farmers say a spear can grow as much as 10 inches a day. This rapid spurt accounts for the succulent tenderness of asparagus. Teamed up with chilled crabmeat and a piquant dressing, asparagus makes a perfect addition to this luncheon salad.



Ingredients


1 cup trimmed asparagus cut into 1-inch pieces
1-1/2 cups cooked, flaked, and chilled crabmeat
1/2 cup sliced celery
8 to 12 romaine lettuce leaves or 6 cups torn mixed greens
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
1 tablespoon finely chopped onion
2 teaspoons prepared mustard
1 teaspoon snipped parsley
1 teaspoon snipped chives
1 teaspoon snipped fresh dill
1/2 teaspoon freshly ground pepper
4 - lemon wedges
1/4 teaspoon salt
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Preparation
1 In a medium saucepan, cover asparagus with cold water. Bring to boiling; boil for 1 minute. Remove from heat; drain and plunge asparagus into ice water. Drain.
2 In a bowl, combine asparagus, crabmeat, and celery. Line each of 4 salad plates with 2 to 3 romaine leaves or some of the torn mixed greens. Divide asparagus mixture among plates.
3 For dressing, in a screw-top jar, combine oil, lemon juice, vinegar, onion, mustard, parsley, chives, dill, pepper, and salt. Cover and shake until well combined. Drizzle over salad mixture. Garnish with lemon wedges. Makes 4 servings.
4 Note: To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases. If using canned crabmeat, omit the salt in the dressing.

Nutritional Analysis
Per Serving
Calcium 10 % Calories 318
Carbohydrate 7 g Cholesterol 68 mg
Fiber 2 g Iron 6 %
Protein 12 g Saturated Fat 4 g
Sodium 275 mg Total Fat 28 g
Vitamin A 21 % Vitamin C 34 %

Crab and Asparagus Casseroles
From Better Homes and Gardens


It takes just 30 minutes to make these saucy seafood casseroles.



Ingredients


1 10-ounce package frozen cut asparagus
1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 tablespoon margarine
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Dash - pepper
1 cup skim milk
8 ounces fresh or frozen crabmeat, drained, or frozen crab-flavored, crab-leg-shaped fish pieces, cut into 1-inch pieces
2 tablespoons chopped toasted almonds
2 tablespoons grated Parmesan cheese
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Preparation
1 Cook asparagus according to package directions; drain well. Set aside.
2 In a medium saucepan cook mushrooms and onion in margarine until onion is tender but not brown. Stir in cornstarch, salt, nutmeg, and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crab and asparagus.
3 Spoon mixture into four individual casseroles.
4 In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles.
5 Bake in a 400 degree F oven for 10 minutes or until mixture is heated through and cheese is browned. Makes 4 servings.

Nutritional Analysis
Per Serving
Calories 170 Carbohydrate 11 g
Cholesterol 27 mg Protein 17 g
Sodium 728 mg Total Fat 7 g

Deviled Eggs with Spicy Crab
Mood:  lyrical
Topic: Appetizers
From Better Homes and Gardens

Crab and chutney on top of the deviled egg mixture make these appetizers doubly delightful.



Ingredients


8 - hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 tablespoon finely chopped green onion
1 to 2 teaspoons flavored mustard, such as Dijon-style mustard or horseradish mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 to 2 tablespoons mango chutney
1/2 teaspoon curry powder
1/2 cup cooked crabmeat (about 2-3/4 ounces)
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Preparation
1 Halve the hard-cooked eggs lengthwise and remove yolks. Set whites aside. In a quart-size, self-sealing plastic bag place egg yolks, the 1/4 cup mayonnaise, the green onion, mustard, 1/8 teaspoon of the salt, and 1/8 teaspoon of the cayenne pepper. Seal bag. Gently squeeze the bag to combine ingredients. Snip one corner of the bag and pipe mixture into egg white halves.
2 Cut up any large pieces of chutney. In a bowl combine the chutney, the 3 tablespoons mayonnaise, curry powder, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon cayenne pepper. Gently fold in crabmeat. Top Makeach deviled egg with a spoonful of the crab mixture. Cover and chill for 1 to 2 hours. Makes 16 appetizers.

Nutritional Analysis
Per Serving
Calcium 2 % Calories 91
Carbohydrate 1 g Cholesterol 113 mg
Fiber 0 g Iron 2 %
Monounsaturated Fat 1 g Polyunsaturated Fat 3 g
Protein 4 g Saturated Fat 1 g
Sodium 119 mg Total Fat 8 g
Total Sugar 1 g Vitamin A 0 %
Vitamin C 1 %

Baked Crab and Broccoli
Mood:  accident prone
Topic: Casseroles and Sides
From Better Homes and Gardens

Prepare these individual casseroles one night, then serve them the next in just 20 minutes.



Ingredients


1 10-ounce package frozen cut broccoli
6 ounces frozen crab-flavored fish pieces, thawed and sliced
2 cups sliced fresh mushrooms
1 clove garlic, minced
1 tablespoon margarine
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 cup skim milk
1/4 cup shredded sharp cheddar cheese (1 ounce)
2 tablespoons grated Parmesan cheese
2 tablespoons crushed rich round crackers
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Preparation
1 Cook broccoli according to package directions; drain. In 4 individual au gratin dishes arrange broccoli and crab-flavored fish pieces. Set dishes aside.
2 For sauce, in medium saucepan cook mushrooms and garlic in margarine over medium-high heat about 4 minutes or until mushrooms are tender. Stir in flour and pepper. Then, stir in milk. Cook and stir until thickened and bubbly; remove from heat. Stir in cheddar cheese until melted. Spoon sauce on top of broccoli and fish in dishes. Cover dishes with foil and chill for 2 to 24 hours.
3 Before serving, bake, covered, in a 400 degree F. oven for 20 to 25 minutes or until bubbly. Combine Parmesan cheese and cracker crumbs and sprinkle on top of each serving. Makes 4 servings.

Nutritional Analysis
Per Serving
Calories 184 Carbohydrate 13 g
Cholesterol 34 mg Protein 17 g
Sodium 667 mg Total Fat 8 g

Dilled Crab and Mushroom Chowder
Mood:  suave
Topic: Soups and Stews
From Better Homes and Gardens


Serve smaller portions of this crab, mushroom, and potato chowder for an appetizer.



Ingredients


1 cup sliced fresh mushrooms
1/4 cup chopped celery
1/4 cup sliced green onion
2 tablespoons margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
3 cups milk
1 cup half-and-half or light cream
2 - medium potatoes, cooked, peeled, and cubed
1 6-ounce can crabmeat, drained, flaked, and cartilage removed
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
- - Fresh dill (optional)
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Preparation
1 In a 3-quart saucepan cook mushrooms, celery, and green onion in hot margarine or butter until vegetables are tender, stirring often.
2 Stir in flour and salt. Add milk and half-and-half or light cream all at once. Cook and stir over medium heat until mixture is thick and bubbly. Stir in potatoes, crabmeat, and dill or dillweed. Heat through, stirring occasionally.
3 Ladle into soup bowls. Garnish each serving with fresh dill, if desired. Makes 6 side-dish servings.

Nutritional Analysis
Per Serving
Calcium 22 % Calories 237
Carbohydrate 20 g Cholesterol 55 mg
Fiber 1 g Iron 6 %
Protein 14 g Saturated Fat 7 g
Sodium 423 mg Total Fat 12 g
Vitamin A 15 % Vitamin C 16 %