Ocean Springs Seafood Crabmeat Stuffed Potatoes

Ocean Springs Seafood Crabmeat Stuffed Potatoes (BULK)



My mom, Linda Fayard, developed this recipe that is often credited to my grandma, Ruby Fayard. In reality, Maw Maw probably cooked thousands of the amazing little things over the course of her years selling them in the Ocean Springs Seafood Market before Katrina; but, the credit lies with Mom :) I have two personal additions that were not included in the original recipe as noted with (*).

16 medium Idaho potatoes
1-5 pound white crab meat
3/4 pound butter
1 pound shredded cheddar
1 pound sour cream
Paul Prudhomme's Vegetable Magic Seasoning
Salt to Taste (There is salt in the vegetable magic so don't overdo it...)
Red cayenne pepper to taste
Paprika garnish
*Old Bay Seasoning garnish
*Pad of butter per potato garnish

Bake potatoes until done. About 1.5 hours for 16. Cut in half lengthwise and scoop out the meat. Reserve the skins for later. Place the meat in a large pot and add butter, cheese, sour cream, and seasonings (all to taste). Mix well until there are no large chunks of potato left. Add the crab and mix it again. Fill the skins back up with potato mixture (it will mound above the skin line.) Sprinkle with paprika and bake or freeze.

*Personally, when I bake them, I sprinkle with Old Bay and stick a pad of butter in the top*

Fruit Salsas

Credit: Taste of Home

Strawberry Salsa

Combine:
1 pt chopped strawberries
4 seeded and chopped plum tomatoes
1 finely chopped small red onion
1-2 minced peppers
 2 TBS lime juice
1 TBS olive oil
2 minced garlic cloves
Refrigerate 2 hours

Gingered Mango Salsa:

Combine:
1 cup chopped mango
1/4 cup chopped red onion
1/4 cup cilantro chopped
1/4 cup lime juice
2 TBS minced fresh mint
1 TBS minced fresh ginger
1/2 tsp olive oil
1/4 tsp salt
Stand for 30 min

Cowboy Caviar (Salsa type dip)

Cowboy Caviar

We used to have a friend that made this every time we'd go down to the beach and it was awesome! I could eat the whole bowl with a spoon! We were always served tortilla style dippers with it. Best if chilled overnight. Beautiful in a glass bowl!

Chop everything pretty fine. You want to be able to get a little of everything on your chip!

1

can (15 oz) black beans, drained and rinsed 

1

can (14.5 oz) black-eyed peas, drained and rinsed

1

can (7 oz) white shoepeg corn (or extra sweet yellow), drained and rinsed

4

Roma tomatoes, seeds removed and diced small

3

ripe but firm avocados, diced small

4

green onions, sliced thin and/or half of a purple onion, diced)

1/2

cup wish bone zesty Italian dressing

1/2

bunch cilantro, chopped finely

Juice of 1-2 limes +  Salt and Pepper to Taste                                            

Mom's Amazing 4 Ingredient Party Dip

This is a very easy dip to be served with triscuits, fritos dippers, wheat thins or other cracker. Mix it all together and chill.

One cup each:

-chopped pecans
-mayonaise
-green onions
-grated cheddar cheese

Fabulous!!!

Stuffed Jalapeño Poppers

Jalapeño Poppers

 

20 to 30 jalapeño 

Cut top part of jalapeño to make boat scrape insides very well removing all seeds

Brown 1 roll  or 1/2 roll depends on how much meat ypu like of sausage,drain

Mix sausage with 1 pack of cream cheese and 1 cup of shredded cheddar cheese (do not use any white cheeses you can't taste them)

Spoon into boats smush it in there 

Wrap in bacon (don't cheap out on the bacon it just falls off use thick cut.)

Bake at 350 or 375 for 30 to 45 mins.

When bacon looks crispy but not burnt they are done.

We suggest a deeper cookie sheet as they do create a lot of grease and don't forget to turn you oven fan thing on otherwise you will set off the smoke alarms every time you open the door to check them

Pumpkin Bread

·        

2    PUMPKIN BREAD

       2 cups canned or prepared  pumpkin

·         3 cups sugar

·         1 cup water

·         1 cup vegetable oil

·         4 eggs

·         3 1/3 cups all-purpose flour

·         2 teaspoons baking soda

·         2 teaspoons cinnamon

·         1 teaspoon salt

·         1 teaspoon baking powder

·         1/2 teaspoon nutmeg

·         3/4 teaspoon ground cloves (optional)

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

Bethany’s Cornbread Dressing

Bethany’s Cornbread Dressing

My dear Nanny Kimble passed away about 20 years ago.  Upon her passing I was relegated as the official "dressin'" maker for Thanksgiving and Christmas. The problem is that my mother and other family folk are seeking a dressing that could only be achieved if Nanny were to pop down from Heaven and whip up a batch herself. A further problem is that even when Nanny made her dressing -God rest her sweet little soul - it was great some years, OK other years and virtually inedible on occasion. Of course the expectation is that I make it as good as Nanny did....when she did it well! SO, I have failed to meet the challenge thus far. I've tried all sorts of recipes, tweaked things, sought out the advice of really old people, added fun things like cranberries and even butternut squash to NO AVAIL! This year...Thanksgiving 2010...let it be known that I have officially nailed down the "Nanny Kimble" dressing! Yay! Here it is so I can't lose it!

I’ve been tweaking this one for several years! I’ve definitely realized that it’s better if you prep it 1-2 days in advance if possible. The flavors meld together much better! 

• Options: bake veggies in the cornbread, run all breads through a food processor
• 1 pint chicken livers
• 2 round pan yellow corn bread
• 1 round pan white corn bread
• 12 rounds toasted French bread (narrow loaf)
• Salt & pepper
• 1-3 teaspoon rubbed sage
• 1 tsp dried poultry seasoning
• 2 packages fresh sage (chopped)
• 3 eggs
• 2 large onions, diced
• 3 stalks celery, thinly chopped
• 1 stick unsalted butter- cut length wise in half, flip and cut length wise again. Then slice. You should now have small cubes of butter
• 1 can cream of chicken soup
• 6 cups chicken stock (make it with chicken flavored better than bouillon- not pre-canned)
• 2 sprigs rosemary. Chop up the leaves and throw away the stems.

INSTRUCTIONS

1. Preheat oven to 350 (have the cornbread already made up per the package directions- use milk not water)
2. Make up 6 cups of stock with better than bouillon.l in a pitcher. I add enough to where the stock tastes like chicken soup.
3. Make up Drain & wash livers. Place in small pot and add enough stock to cover them. Add one pack of chopped up sage leaves. Add chopped rosemary. Add cracked pepper and salt to taste. Bring to a boil then simmer for 20 min.
4. Remove livers from stock. Pull out 2-3 livers and mush them up. Add mushed livers back to the pot and stir. Either eat or discard the rest of livers. Add the liver stock back to the pitcher of chicken stock.
5. Crumble cornbread and toasted French bread into a large bowl. Add pepper, onion, celery, butter cubes, cream of chicken soup, remaining chopped sage, and a few cups of the chicken stock. Stir until well-combined. Taste it. Add poultry seasoning and rubbed sage until it tastes the way you want it. Don’t add too much additional salt because the butter has salt and it’s not melted in yet. Add more stock until its kind of soupy but not liquid. You should be able to stir it with a spoon and it not slosh around. I usually end up using the remainder of the stock. **At this point, you can refrigerate for 1-2 days ahead of time**
6. Do a final taste test then mix in the 3 eggs
7. Pour dressing into a 9x13 baking dish and bake covered for about 30 - 45 minutes. Take off foil and bake another 30/34 min until top is browned and the whole thing jiggles. To test doneness, shake casserole dish lightly. If the center of the dressing moves more than the rest , then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.

Favorite Copycat Recipes

My Favorite Copy Cat Recipes

COLESLAW 
Chick-fil-A Restaurant Copycat Recipe

Makes 4 cups

Dressing:
1/2 cup buttermilk
1/2 cup mayonnaise
1/3 cup white sugar
2 tablespoons lemon juice
2 tablespoons white vinegar
1/2 teaspoon salt
1/8 tablespoon ground black pepper

Slaw:
1 small head cabbage, finely shredded
1 small carrot, finely shredded

Whisk buttermilk, mayonnaise, sugar, lemon juice, vinegar, salt, and pepper together in a bowl.
Toss cabbage and carrot together in a large bowl. Drizzle dressing over the cabbage mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

CHICKEN NUGGETS
Chick-Fil-A Copycat Recipe

Serves 4

dill pickle juice
3 cup peanut oil
1 egg
1 cup milk
1 cup flour
2 1/2 tablespoons powdered sugar
1/2 teaspoon pepper
1 tablespoon salt
3 skinless, boneless chicken breasts, cut into small bite size chunks
1 teaspoon garlic powder
1/8 teaspoon paprika

Pour some pickle juice into a bowl/ziploc freezer bag.  Cut up your chicken breasts into small chunks and put them in the pickle juice and into the fridge to marinate for about an hour.

After an hour/when you are ready to make the chicken nuggets, mix the egg and milk into a bowl.  Remove chicken from pickle juice and place into the milk/egg mixture to sit a bit. While the chicken is sitting, in a separate bowl, mix together the Flour, Powdered Sugar, Garlic Powder, Paprika, Pepper and Salt. Dredge the chicken pieces in the flour mixture. (If you want to double coat the chicken you will need to increase the flour mixture amounts and repeat these two steps…I did a single coat and they were fabulous!)

Heat the oil to 375 degrees. You can use a deep fryer or I simply heat in a frying pan on the stove top.  I heated mine over medium high heat (a 5 out of 8 on my stove dial) and then sprinkled flour in it to see when it bubbled which means the oil is hot enough.  The coating makes the oil pretty messy and I just prefer to use a frying pan and discard the oil afterwards. Gently drop your chicken pieces in the heated oil and cook until golden brown, which for my smaller nugget size pieces were about 3 minutes per side more or less.

THAI CHICKEN PASTA
Cheesecake Factory Copycat Recipe

Peanut Sauce
1 cup smooth peanut butter
1/4 cup soy sauce
3 teaspoons chili paste
2 tablespoons brown sugar
2 limes, juiced
1/2 cup hot water
1 clove of garlic, minced
1 teaspoon rice vinegar
1 teaspoon ground ginger
1/2 teaspoon sesame oil

Pasta
1/2 a pound thin spaghetti, fully cooked and drained
2 boneless, skinless chicken breast, fully cooked and sliced diagonally
2 carrots, julienne cut
1 small can water chestnuts, drained
handful chopped peanuts, for garnish
bunch cilantro, chopped

To make the sauce, put all ingredients in a small bowl and mix until well combined. Store in the refrigerator until needed.

Blanch the carrots in boiling water for about 3 minutes, pulling them out while they’re still bright and crisp. Place in a large bowl with the cooked pasta, sliced chicken, water chestnuts, and cilantro. Pour the sauce over the pasta and toss to coat; top with more cilantro and chopped peanuts.

Notes: Looks like they also added some bean sprouts on top as a garnish.

BLUEBERRY COLD SNAP COCKTAIL
Bonefish Grill Recipe                                                                    

1.5 oz Your Favorite Vodka                                                                                                                    .50 oz Art in the Age Organic Rhubarb Liqueur                             
10 each Blueberries                                                                        
1.25 oz Fresh Sour Mix                                                                  
2-3 dashes Lavender Bitters                                                                               

Combine the blueberries and the sour mix in a pint glass and muddle well. Add your favorite vodka, rhubarb liqueur and 2- 3 dashes of the lavender bitters. Shake and strain into a glass over ice. Or if you are a fan of Martinis, shake and strain into a chilled martini glass! Garnish with a fresh lavender flower for an aromatic touch.

SPICY JACK CHEESE WEDGES
O'Charley's Copycat Recipe

Serves 6


1 (7 oz.) package pepper jack cheese
1/3 cup seasoned dry bread crumbs
1/2 teaspoon crushed red pepper flakes, optional
1 egg


Cut cheese into 1/2-in. slices; cut each slice in half diagonally. In a shallow bowl, combine bread crumbs and red pepper flakes if desired. In another bowl, beat egg. Dip cheese triangles into egg, then in crumb mixture.
Place on a greased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until browned and cheese begins to melt.

Pepper Marinara Sauce:


2 (28-oz) cans whole peeled tomatoes
1 (6-oz) can tomato paste
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
1/2 teaspoon sugar
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup olive oil
1/2 cup chopped onions
4 cloves garlic, minced
2 red bell peppers, seeded, cut in 1/2-inch dice


In a mixing bowl, crush the whole tomatoes with your fingers to form a course puree. Add the tomato paste, salt, pepper flakes, sugar, basil, and parsley Stir in and reserve.

In a large saucepan, heat the olive oil over medium heat and add the onions. Cook for 5 minutes, stirring, until the onions begin to soften. Add the garlic and saute for cook for two minutes (do not brown the garlic). Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occasionally. Add the bell peppers, and simmer until the peppers are tender. Taste and adjust seasoning.

Notes:  This makes a big batch of about 3 1/2 quarts which is more than needed for this recipe so you will have leftovers to use with pasta or freeze for later use.

CORN DOGS and CHEESE on a STICK
Hot Dog on a Stick Copycat Recipe

6 cups pancake mix
2 cups yellow corn meal
2 whole eggs, slightly beaten
6 cups water
hot dogs
cheese, cut into 1/2-inch X 3 inch sticks
chopsticks
canola oil, For frying
spicy mustard, for serving

In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick. Start out by adding 4 cups, then work your way up to 6 cups or more.

Heat canola oil over medium high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.

Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes. Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely. Serve with spicy mustard.

STEAK OSCAR
Ruth Chris Steak House Copycat Recipe

Serves 1


1 (8 ounce) filet of beef, wrapped in bacon
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces butter, divided
1 (2 ounce) crab cakes
5 asparagus spears
1 cup mashed potatoes
3 ounces bearnaise sauce
1 teaspoon parsley, chopped

Season both sides of the fillet with salt and pepper. Place on a hot grill and cook 4 minutes on one side. Turn steak over and cook additional 4 minutes. In separate skillet, add 1 ounce of the butter and the crab cake and sear on one side. Turn over and sear the other side. Cook crab cake until hot all the way through. Keep warm.

In separate skillet, add remaining butter and cook the asparagus. Cook until cooked through and hot. Turn heat down to keep warm. Remove steak from grill and top with the crab cake. Pipe the mashed potatoes to the side of the fillet. Lay the asparagus against the fillet and potatoes. Pour the bearnaise sauce over the steak and crab cake.
Garnish with chopped parsley.

HOOTERS WING SAUCE

Buffalo Sauce
1⁄2 cup louisiana hot sauce or 1⁄2 cup Frank's red hot sauce
4 ounces unsalted butter
1⁄4 teaspoon paprika
1⁄8 teaspoon black pepper
1⁄8 teaspoon garlic powder
oil, for deep frying

To Make The Sauce: Combine in a small saucepan over medium heat until butter is mixed through.
Cover and keep warm over low heat.

Melting Pot Cheese Fondue Recipe

1 tsp. minced garlic

1 C. dry white wine

1 tsp. lemon juice

2 C. Swiss cheese, shredded

2 C. Gruyere cheese, shredded

1/2 tsp. dry mustard

Pinch nutmeg

In a saucepan over medium-high heat, simmer the garlic, wine, and lemon juice. Reduce

the heat to medium-low, add the cheeses, and blend well until melted. Add mustard and

nutmeg. Keep warm over Sterno with a fondue pot.

Dip assorted breads, meats, and veggies in the cheese. We diced French bread, salami,

and fresh mushrooms to eat with our fondue.

Fisherman’s Wharf Pie

1/3 cup melted butter

1 ½ cups packed light brown sugar

3 eggs

1/3 cup whipping cream

½ teaspoon vanilla

9-inch pie shell, unbaked

Whipped cream and nutmeg for garnish

Cream butter and sugar together for 1 minute. Add eggs, one at a time. Beat until fluffy, 1-2 minutes. Add cream and vanilla. Beat ...a few minutes. Pour mixture in unbaked pie shell. Bake at 350 degrees for 45 minutes. Serve warm with a dollop of whipped cream and grated nutmeg.

Rockin Guac

3 Ripe Avocado- pitted, peeled and mashed
10 oz can of Rotel (drained)
1/2 cup finely chopped onion
1 tbs lime juice
1/2 tsp salt
Ground black pepper

Mix it all up and serve with tortilla chips - AWESOME!!!

Billie's Cilantro Dip

Paula Deen's Meatloaf / Meatballs

My favorite go-to for meatballs or meat loafs. Soooooo juicy!

Ingredients          

1 lb ground beef
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes (without juice)
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

375 for an hour for a loaf

1970's Bacon Parm Club Crakers

Ingredients

• 1 package Club Crackers
• 1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
• Grated Parmesan Cheese
• Optional Alternative: Brown Sugar Instead Of Parmesan Cheese

Preparation Instructions

Lay crackers (as many as you want) face up on a cookie sheet.

Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Place the bacon wrapped crackers onto a baking sheet that has a rack on it.

Place in a 250-degree oven for about 2 hours.

Prosciutto wrapped Asparagus

Prosciutto wrapped Asparagus

1. Line a cookie sheet or broiler pan with fresh asparagus (not canned!)

2. Sprinkle with olive oil and s&p

3. Bake at 350 for 10 minutes

4. Wrap together 2-3 asparagus with a piece of prosciutto around the middle

5. Serve room temp or cold

Easy Caprice Salad

Easy Caprice Salad

1. Chop up two pounds of fresh mozzarella- place in large bowl

2. Add two containers of grape tomatoes

3. Chop up two cups of fresh basil- HINT don't buy your basil from the chain grocery store. You'll pay $2-$3 bucks for a tiny amount of fresh basil. Go to your local Asian grocery market and you can buy it buy a huge bag of it for the same price! You can freeze what you don't use...

4. drizzle olive oil over the mixture

5. Ad salt and pepper to taste

6.Chill for a bit

6. Mix it all up and serve!