Red curry with crab and pineapple is easy to make—and will impress family and guests.
November 2007
Updated May 2009
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Crab Meat Recipes
Page 3: Crab Dip Recipe & Red Curry With Crab
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Kansas City Crab Grass Dip
This crab dip is the kind of “crab grass” everyone enjoys—the ever popular spinach-crab dip.
Ingredients
- ½ medium onion, cut in thin
slivers
- 1 tablespoon butter
- ¼ cup Parmesan cheese, grated
- Crackers and/or French bread
Preparation
- Preheated oven to 350°F. Thaw the spinach and squeeze out the excess moisture.
- Melt the butter over a medium heat and sauté the onions until they become translucent. Add the spinach and stir until heated through.
- Add the crab and Parmesan and blend into the mixture. Spread into one-quart casserole dish and bake for 15 minutes. Serve with crackers or rounds of French bread.
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This “crab grass” is a popular crab-spinach dip. |
Red Curry with Crab & Pineapple
Ingredients
- 2 cans Miller’s Select Jumbo
Lump
Crab Meat
- 2 tablespoons Thai red curry paste
- 2 cans coconut milk
- 2 tablespoons sugar
- 2 tablespoons Thai fish sauce
- 2 cups fresh Pineapple chunks
- Approximately 12 sprigs of
fresh
basil leaves (use Thai
basil if
available)
- Jasmine rice
Preparation |
It looks complex, but this Thai curry is simple to make. |
- Heat the curry paste and coconut milk in a saucepan; add sugar, fish sauce, pineapple, and basil. Cook until the pineapple is soft.
- Add Jumbo Lump crab meat garnish with fresh basil leaves.
- Serve with jasmine rice.
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