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Baked Crabmeat with Peach SalsaThis is a delicious dish that you’ll love to try. This comes from the Truffles Café Grill at The Shops at Sea Pine Center, Hilton Head, South Carolina.
Ingredients:
- 1 lb. jumbo lump crabmeat
- 3 T unsalted butter
- ½ cup finely chopped onion
- ½ cup chopped celery
- 1 garlic clove, minced
- ¼ cup chopped green onion tops
- 2 T minced fresh parsley
- 1/3 cup mayonnaise
- Pinch of cayenne pepper
- ½ t black pepper
- 1 t dry mustard
- ½ t baking soda
- 1 t salt
- 1 ½ cups fresh saltine crackers crumbs
Directions:
- Melt butter in a medium skillet over medium heat.
- Stir in 1/3 cup of the cracker crumbs.
- Serves 6.
Peach Salsa
Ingredients:
- 3 firm but ripe medium peaches
- 1 T fresh lemon juice
- 2 ripe medium tomatoes (about ½ lb)
- 6 large chopped green onions
- 1 T chopped canned jalapeno peppers
- 1 T coarsely chopped cilantro
- 2/3 cup good quality olive oil
- 6 T sherry vinegar
- 2 T honey
Directions:
- Toss with lemon juice.
- Cut into medium julienne strips.
- Pour over the other ingredients and carefully toss.
- Makes approximately 2 cups.
Delicious!!
Copyright © 2008-2015 DeeDee MacDonald
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