Smoky Mexican Seafood Cocktial

Ingredients:

• 1 1/2 cups tomato juice cocktail, chilled
• 1/2 cup red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tbsp. tomato paste
• 1-2 tsp. bottled chipotle in adobo sauce or bottled hot pepper sauce
• 2 (6 1/2-oz.) cans crabmeat, drained, flaked and cartilage removed, or 12 oz. shrimp with tailed cooked, peeled and deveined, or 6 oz. of each
• 1 medium avocado, halved, pitted, peeled and chopped
• 1 cup cucumber, peeled, seeded and chopped
• 8 lime wedges (optional)
• fresh cilantro (optional)

Makes 8 Servings 

1. In a medium bowl, combine tomato juice cocktail, red onion, cilantro, lime juice, tomato paste (if using), and chipotle pepper sauce.
2. Add the crabmeat or shrimp, avocado, and cucumber. Toss gently to coat. Divide mixture among eight martini glasses. Top with shrimp (if using). Garnish with lime wedges and cilantro if desired. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This is what I call a cocktail kicked up a notch. This cocktail is a decorative appetizer that is perfect to serve at an elegant dinner. This cocktail is succulent, flavorful and leaves a nice aftertaste in your mouth. The shrimp goes so well with the avocado, cucumber and tomato juice. If you don't have a chipotle in adobo sauce, use a jalapeno pepper and minced garlic in the recipe and puree it with the tomato juice, lime juice, red onion and the cocktail will still be delicious. 

Baked Tomatoes with Crab

Ingredients:

• 1/2 cup ground nuts such as pecans or walnuts
• 2 large tomatoes, halved
• 1 cup fresh lump crabmeat, well-drained
• 1 cup shredded reduced-fat mozzarella cheese
• 1/2 cup kalamata olives, finely chopped
• 1/2 cup mushrooms, finely chopped
• 1/2 cup parsley, finely chopped
• 1 garlic clove, minced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil

Makes 4 Servings (1 tomato half with mixture per serving)

1.  Bake the oven to 350 F. Coat a baking sheet with cooking spray.
2. Place the ground nuts on a plate. Coat both sides of the tomato halves with cooking spray. Dip the cut sides into the nuts to coat well. Place the tomatoes, cut side up, on the prepared baking sheet. 
3. In a large bowl, combine the crabmeat, cheese, olives, mushrooms, parsley, garlic, oregano, and basil. Evenly divide the crab mixture among the tomatoes. 
4. Bake for 15 minutes, or until hot and bubbly. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This is a quick, easy and filling dish to make and enjoy to kick-start your lifestyle or get back on track. The combination of shellfish and tomatoes is deliciously divine when it's done right. The original recipe calls for Monterey Jack cheese, but I highly recommend using mozzarella cheese or any other kind of Italian cheese in this recipe for an authentic Mediterranean flare. This dish is very filling and tasty and will leave you satisfied.  

Summer Rolls with Crab and Mango

Ingredients:

• 2 1/2 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 2 tsp. honey
• 1 tsp. chili-garlic paste
• 1/2 tsp. Asian (dark) sesame oil
• 8 (6-inch) round rice paper wrappers
• 4 large Boston lettuce leaves, each cut lengthwise in half
• 1 small mango, peeled, pitted, and cut lengthwise into strips
• 1 red bell pepper, cut into strips
• 2 cups bean sprouts
• 4 imitation crab sticks (6 oz.), each cut lengthwise in half
• 16 sprigs fresh cilantro

Makes 4 Servings (2 rolls and 1 1/2 tbsp. sauce per serving)

1. To make dipping sauce, whisk together soy sauce, lime juice, honey, chili paste, and sesame oil in a small bowl.
2. To assemble rolls, working one at a time, dip rice paper wrappers in a bowl or warm water; let stand jus until soft, about 30 seconds. Place on clean kitchen towel. Place 1 lettuce piece in center of each wrapper. Top lettuce with one eighth of mango, bell pepper, and bean sprouts. Top each with a piece of crab stick and 2 cilantro sprigs. Fold in sides and roll up to enclose filling. Press gently to seal. Cut each roll in half on diagonal. Serve with dipping sauce. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I don't eat Asian food often but when I make it at home, it's actually quite filling and tasty. The combination of crab, mango and vegetables is deliciously filling. Serve these as an appetizer and it will feel like a light lunch. When you handle the rice papers wrappers, always follow the directions. They can get sticky VERY fast and it can be challenging to wrap those around the filling. 

Crab and Avocado Salad

Ingredients:

• 1/4 cup chopped fresh cilantro
• 2 tbsp. mayonnaise
• 1 tbsp. chopped roasted red pepper (from a jar)
• 1 tbsp. fresh lime juice
• 1/8 tsp. cayenne pepper
• 1 lb. lump crab meat
• 1 large ripe avocado, pitted, peeled, and cut into 1/4-inch cubes
• salt
• freshly ground black pepper

Makes 4 (scant 1-cup) Servings

 

Combine cilantro, mayonnaise, red pepper, lime juice, and cayenne in a medium mixing bowl. Mix in crabmeat and season and pepper, Gently fold in avocado and serve.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a very tasty dish to eat and enjoy. You can make this dish in 10 minutes or less and it will be both filling and delicious. This recipe can be used as a salad served on a bed of leafy greens of your choice or sliced tomatoes or as an appetizer with raw vegetables. When you're on later phases, you can serve this as an hors d'oeuvre with whole wheat crackers or in a sandwich or wrap filling. I highly recommend adding a touch of minced garlic in this recipe because garlic always makes everything taste better.



Crab and Shrimp Cakes with Caper Sauce

Ingredients:

Sauce:

• 2 tbsp. capers, rinsed and drained
• 2 tbsp. mayonnaise
• 1 tbsp. fresh lemon juice
• 1/2 tsp. Dijon mustard

Cakes:

• 3 tsp. extra-virgin olive oil
• 1/2 lb. large shrimp, peeled and deveined
• 1 medium yellow or red bell pepper, finely chopped
• 2 medium shallots, finely chopped
• 1 lb. fresh lump crabmeat
• 1 large egg
• 2 tbsp. finely chopped chives
• 1 tsp. Dijon mustard

Makes 4 Servings (2 cakes per serving)

1. For the sauce: In a food processor, combine capers, mayonnaise, lemon juice, and mustard; pulse until capers are very finely chopped. Transfer to an airtight container and refrigerate until ready to use.
2. For the cakes: In a large nonstick skillet, heat 1 1/2 teaspoons of the oil over high heat. Add shrimp and cook until pink, about 1 minute per side; transfer to a plate to cool. Add pepper and shallots to the skillet and reduce the heat to medium; cook, stirring frequently, until just beginning to soften, about 2 minutes. Transfer to a medium bowl.
3. Place cooled shrimp in a food processor and pulse until finely chopped. Add to the bowl with pepper and shallots. Add crab, egg, chives, and mustard to shrimp mixture; stir well. Form mixture into 8 cakes, 1 inch thick. Transfer to a plate, cover with plastic wrap, and refrigerate for 30 minutes.
4. In the same large skillet, heat the remaining 1 1/2 teaspoons oil over medium heat. Add cakes and cook until golden on the outside and warmed through, about 4 minutes per side (turn carefully). Divide among 4 plates and serve warm, topped with caper sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a sophisticated and healthy take on traditional crab cakes. There is a sizeable share of protein in these crab cakes as well as vegetables. I highly recommend adding minced garlic when cooking the vegetables because garlic always makes everything taste better. The caper sauce goes well with these cakes; they add a nice, creamy zing to the cakes. I do recommend adding a touch of bread crumbs to the cakes inured to hold them together. I also recommend serving a small salad along side these cakes for a more filling meal.

Sole Stuffed with Crabmeat

Ingredients:

• 3 tbsp. unsalted butter
• 2 tbsp. chopped scallions, white parts only
• 1 celery stalk, stringed & finely chopped
• 1/2 cup chopped mushrooms
• 8 oz. fresh crabmeat picked over for shells and cartilage
• 3 tbsp. mayonnaise
• 1/2 tsp. dry mustard
• salt
• freshly ground black pepper
• 3 tbsp. fresh lemon juice
• 2 lbs. sole filets
• chopped fresh parsley

Makes 4 Servings

1. Preheat oven to 375 F. Heat 2 tablespoons of the butter in a large skillet. Add the scallions and celery. Cook them over medium heat for about 2 minutes, stirring frequently. Add the mushrooms and cook another 2 minutes, or until mushrooms are cooked through and have exuded their juices. Remove from the heat and set aside.
2. Stir together the crabmeat, mayonnaise, dry mustard, salt and about 1 teaspoon of the lemon juice. Place the sole fillets on a clean counter. Spread the crabmeat mixture over half of each piece of sole, then score a line where you plan to fold over the other half. Do not cut all the way through the fish. Then, fold it over. You will have the equivalent of a hinged sandwich of sole with the crabmeat in the center.
3. Place the fillets in a buttered baking dish, and dot with remaining butter. Pour the remaining lemon juice over the fish. Bake for 15-20 minutes, or until the fish are cooked through. Sprinkle with parsley before serving.

WW POINTS VALUE: Who knows?

 

Note: This recipe appears in the Legal Sea Foods Cookbook. You can enjoy elegant restaurant dining at home. Sole has no flavor so adding flavorful ingredients makes this dish delicious. Sole stuffed with crab is absolutely delicious. I highly recommend adding minced garlic and maybe some dried bread crumbs to the crab mixture for more texture and flavor. I highly recommend  serving potatoes or steamed vegetables with this dish to make it complete.

Seafood-Stuffed Sole

Ingredients:

Stuffed Sole:

• 1 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup chopped fennel
• 4 scallions, chopped
• 2 tbsp. chopped fresh parsley
• 1 1/2 tsp. basil
• 3 tbsp. chopped shallots
• 8 oz. large shrimp, peeled, deveined, and sliced into thirds
• 4 oz. bay scallops
• 1 cup whole wheat bread crumbs
• 1 egg, beaten
• 1 tbsp. lemon juice
• freshly ground black pepper
• 4 (6 oz.) sole fillets
• 1 cup dry white wine

Saffron Sauce:

• 1 tsp. extra-virgin olive oil
• 1 garlic clove. minced
• 1/8 tsp. saffron threads, crushed
• 2 tbsp. hot water
• 1/2 tsp. Dijon mustard
• 1/2 tsp. capers, rinsed and drained
• 1 tbsp. fat-free sour cream
• salt
• freshly ground black pepper
• 1 tbsp. chopped fresh parsley

Makes 4 Servings

1. To make the sole: Preheat the oven to 400 F.
2. Heat the oil in a large skillet over medium heat. Add the garlic, fennel, scallions, parsley, basil, and 2 tablespoons of the shallots. Cook for 4 minutes, or until the fennel is just tender. Add the shrimp and scallops and cook  for 2 minutes or until the shrimp and scallops are opaque and cooked through.
3. Remove the mixture to a bowl and stir in the bread crumbs, egg, and lemon juice. Season with the pepper.
4.  Place the sole, skin side up, on a work surface. Divide the stuffing into 4 equal portions. Slightly mound the stuffing in the center of each fillet and roll up the fillets jelly-roll style.
5. Coat a 1-quart baking dish with cooking spray. Sprinkle the dish with the remaining  1 tablespoon shallots and place the fillets, seam sides down, on top of the shallots. Pour the wine around the fillets. Cover with a piece of waxed paper.
6. Bakes for 15 minutes, or until the fish is opaque and flakes easily. Remove from baking dish and keep warm on a covered serving platter. Reserve the cooking liquid.
7. To make the saffron sauce: Heat the oil in a skillet over medium heat. Add the garlic and cook for 1 minute. In a cup, mix the saffron with the water and add to the skillet. Stir in the mustard, capers, and the reserved fish-cooking liquid. Cook until the liquid is reduced to about 2/3 cup. Remove from the heat and whisk in the sour cream. Season with salt and pepper. Spoon the sauce over the fillets and sprinkle with the parsley, if using.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call elegant dining and you can enjoy this dish at home. Don't be intimidated by the number of ingredients by this dish. This elegant dish is very easy to prepare and can easily be made in advance. The recipe calls for scallops and shrimp but you can substitute crab meat and the sole will still be delicious. I highly recommend making an extra batch of sauce to pour over the sole and the vegetables you plan to serve with the sole. I highly recommend serving this restaurant quality meal to family and friends because it's flavorful and elegant.

Spicy Crab Cakes with Whole-Grain Mustard Vinaigrette

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/4 cup celery, finely chopped
• 1 cup red or yellow bell peppers, finely chopped
• 1 tsp. garlic, finely chopped
• 1 lb. crab meat, cleaned, shells removed
• 1 tbsp. whole wheat bread crumbs
• 2 tbsp. scallions, finely chopped
• 1 tbsp. parsley, chopped
• 2 tbsp. low-fat mayonnaise
• 1/2 tbsp. Dijon mustard
• 1/2 tsp. sambal oelek or Tabasco sauce
• salt
• freshly ground black pepper
• 1/2 tsp. lemon juice
• 1 cup corn flakes or multigrain cereal, crushed
• nonstick cooking spray
• 1 lb. mixed greens
• 1/2 cup Whole-Grain Mustard Vinaigrette (see recipe)

Makes 4 Servings (2 (2 oz.) crab cakes per serving)

1. Preheat the oven to 450 F. Spray a baking sheet with nonstick cooking spray.
2. Heat a saute pan over medium heat. Add olive oil, celery, and peppers. Season with salt and pepper. Saute until celery is tender. Add garlic; cook until aromatic. Remove from saute pan and cool on a plate in the refrigerator.
3. Combine the crab meat, celery mixture, bread crumbs, scallions,  parsley, mayonnaise, mustard, and hot sauce in a bowl. Gently mix. Adjust seasonings with salt, pepper, and lemon juice.
4. Divide the mixture into 8 (2 oz.) balls. Lightly dredge in corn flakes. Place crab cakes on prepared baking sheet. Spray tops with nonstick spray or olive oil. Bake 8-10 minutes until heated through and slightly golden. If the cakes are warm, nut not browned, place under broiler for 1-2 minutes.
5. Toss salad greens with half the mustard vinaigrette. Season with salt and pepper.
6. Divide the salad greens evenly among 4 plates. Place 2 crab cakes on each salad and drizzle with the remaining mustard vinaigrette.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you enjoy eating crab cakes at a restaurant or a gathering, the you will love these. These crab cakes are flavorful and delicious you will want to share them with family and friends. Remember to be careful when mixing the crab cakes because you're taking them out of their shells. If you want a more flavorful and crunchy salad, add some julienned carrots or cucumbers and you will be full.

Seafood Caesar

Ingredients:

• 3/4 lb. large shrimp (about 16), peeled and deveined
• 2 tsp +2 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tsp grated lemon zest
• 1/4 tsp freshly ground black pepper
• 2 tsp fresh lemon juice
• 4 anchovy fillets, minced, or 2 tsp anchovy paste
• 1 tsp Dijon mustard
• 1 (1 lb.)  head romaine lettuce, chopped (8 cups)
• 1 tbsp freshly grated Parmesan cheese
• 1/2 lb lump crabmeat (about 1 cup)

Makes 4 (2-cup) Servings

1. In a medium bowl, toss shrimp with 2 teaspoons of the oil, half of the garlic, lemon zest and pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill shrimp until they turn pink, 2-3 minutes per side. Remove from the heat and set aside.
3. In a large bowl, whisk together lemon juice, anchovies, Dijon mustard and remaining garlic. Slowly whisk in Add lettuce and cheese and toss well. Divide lettuce among 4 plates, top with shrimp and crab and serve.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who doesn't love a crisp and refreshing Caesar Salad every now and then? South Beach has done it again with a new twist on a classic twist. The flavors of lemon, olive oil and garlic make your taste buds pop along with the grilled shrimp and crabmeat. You don't need to add salt to this dish because the anchovies are already salty and add salt to the dish. This salad will also fill you up and leave you satisfied. This salad can be enjoyed anytime of the year but it's great on a warm evening if you don't want to cook. 

Maryland Crabcakes

Ingredients:

• 1 lb. cooked crabmeat, picked through for shells and cartilage
• 3/4 cup dried bread crumbs
• 2 shallots finely chopped
• 1/4 cup skim milk
• 3 tbsp reduced-calorie mayonnaise
• 2 tbsp finely chopped fresh parsley
• 1 tsp Chesapeake Bay seasoning
• 1/4 tsp ground white pepper
• 3 tbsp flour
• 1 tbsp butter
• 2 1/2 cups mixed green lettuce leaves

Makes 4 Servings

1.  In a large bowl, combine the crabmeat, bread crumbs, shallots, milk, mayonnaise, parsley, Chesapeake Bay seasoning and pepper. With moistened hands, form into 8 small round cakes; cover with plastic wrap and refrigerate 1 hour.
2. Place the flour on a sheet of wax papper; lightly coat each cake on both sides.
3. In a large nonstick skillet, melt the butter. Cook the crab cakes until golden brown and crispy, 4-5 minutes on each side. Line a platter with the greens; top with the crab cakes.

WW POINTS VALUE PER SERVING ( 2 cakes) 7 pts.

 

Note This recipe appears in the WW New Complete Cookbook. This recipe looked so good and I've always wanted to try Maryland Crab cakes. You can substitute canned crabmeat for the cooked crabmeat. If you cannot find Chesapeake Bay Seasoning, you can prepare a special blend of spices containing celery salt, paprika, allspice, cayenne and many other flavors. All these flavors give the crabcakes a fiery taste and tang. The crab cakes also make a great sandwich during the week.

Baked Crab Rangoon

Ingredients:

• 1 (6 oz.) can white crabmeat, drained and flaked
• 4 oz. (1/2 of 8 oz. pkg) fat-free or reduced fat cream cheese, softened
• 1/4 cup thinly sliced scallions
• 1/4 cup Light or reduced fat Mayonaisse
• 1/2 tsp garlic powder
• 1/2 tsp A1 Steak Sauce 
• 12 won ton wrappers

Makes 12 servings, 1 won ton each

1. Heat oven to 350 F. Mix crabmeat, cream cheese, onions, mayonnaise, garlic and steak sauce.
2. Spray 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
3. Bake 18-20 minutes or until wedges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

WW Points Value: 1 per crab rangoon

Note: This recipe appears courtesey of http://www.kraftfoods.com/ in the healthy living section. I've always loved crab rangoon and I was desperate for some when I was trying to lose weight. I came aross this recipe about a year ago and I really enjoy it.