Crab/mac n' cheese/grain side??
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| Wed, 03-05-2008 - 10:02pm |
On Friday DH and I are having a nice dinner of grilled steak, asparagus and _______. I even got us a nice bottle of wine. Now, can you help me fill in the blank with something that contains crab? :)
I'm thinking one of two things: crab cakes or a crab penne mac n' cheese style. First things, I live in Missouri and I have been to the two biggest grocery stores in the area and there is no fresh crab available, so I'll be using canned. I've found some good looking crab cake recipes that'll be easy to make SBD style, but from reviews, fresh, lump crab meat is best for this. So, I though maybe I'd do a crab penne w/ a cheese sauce. I have 100% whole grain penne pasta already.
Does anyone have a good mac n' cheese recipe done SBD style? I don't think I want anything too heavy tasting, but I figured something between an alfredo style and a heavy cheddar style.
And, what would you do--the crab cakes w/ canned lump crab meat, or the pasta?
Thanks!



What about this barley risotto that Deb made last weekend?
I thought about the barley risotto first, but for some reason I'm really set on something crab--and I don't even like seafood!
How about crab stuffed mushrooms? If you need a grain, you can use ww bread crumbs. Otherwise there are recipes that are fine without any bread crumbs.
Enjoy your dinner! Is it a special occasion?
Hi Staci,
I agree that I wouldn't make both crab cakes and steak.
Another thought....along the lines of Cathy's suggestion...
I often make a 'crab topping' for fish that can easily be used with steak or chicken.
Sautee 1/4 cup each frozen diced green peppers and onions in 1 tbs. Smart Balance. Add 1 tsp. creole seasoning, 1/4 cup fish stock, 2 tbs. tomato paste, 1 can crab meat, 12 cooked and chopped shrimp. Mixed all this together and then spread it on fish, chicken or steak. If you like, you can put it under the broiler for a minute or so until it browns up a bit.
Thanks for the ideas!
I never really measure when I make mac n cheese - but here is what I do:
I make a bachemel with 2T cornstarch, 4T butter-sub (like smart balance). Melt butter, add cornstarch, stir, cook about 1 minute. Then I add about 2 cups milk. Bring to a boil to thicken, then add about 2 cups grated cheese, and whatever seasonings you like. Toss with cooked, whole wheat macaroni, pour in casserol and bake about 30 min @ 350. I usually use a combo of cheeses - whatever I have around. I always like to throw parmesan in as well. Sometimes I add broccoli or cubed up ham (or both!)
belizesig1
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