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*

Bethany’s Vegetable Beef Stew

Vegetable Beef Stew

This recipe is very off-hand. You can add, subtract whatever you may or may not like. If you want it thinner, leave the lid on when it cooks. If you want more of a hearty stew, leave the lid off and let it cook down. You can always add more crushed tomatoes if it gets too thick.

Ingredients:

2-3 pound roast cut in cubes and trimmed of fat
1 bag frozen corn kernels
1 bag frozen cut green beans
1 bag frozen green peas
5 bag of carrots, peeled and sliced into rounds
4 stalks of celery cleaned and sliced
1/2 head of cabbage chopped
1 bag frozen chopped onion
1/4 cup chopped parsley
4 chopped cloves of garlic
2 bay leaves
1-2 Boxes of beef bone broth
2 peeled and cubed potatoes
2-4 cans chopped tomatoes (don't drain!)
1 can tomato paste
1-2 cups red wine
Worcestershire sauce

Instructions:

Salt & pepper the beef cubes then brown them in the bottom of your (big) pot with about 2 tsp olive oil.

Add everything but the potatoes, canned tomatoes, the tomato paste, the broth, wine, & Worcestershire.

Stir all your veggies around for a few minutes. Add cans of chopped tomatoes with juice until you have an appropriate amount compared to all the vegetables. Add 1 box of beef broth. Add one cup of wine. If you still need more liquid, use a combination of beef broth, crushed tomatoes, and wine. Shake a liberal amount of Worcestershire sauce. The broth should cover the contents plus a little. Bring to a boil. Let it boil for 5 minutes then bring to a simmer. Let it simmer for as long as you can. Simmer at least 2-3 hours. You'll know you're done simmering when the meat falls apart when prodded with a fork. Taste it throughout the simmering process and season accordingly with salt and pepper. When you think it's done simmering, add the potatoes and let them cook until tender (half-hour or so). If you made it too thin, let it cook uncovered until it's the thickness you want. If it's too thick, add broth/wine/tomato juice or even water.  Mine made about 5 quarts of soup- which I froze in quart containers for winter.

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                                            

Creamy Rice Pudding

I've been craving rice pudding. I found tis recipe online and it is PERFECT as written !! Make sure to use minute rice! 

Source: http://www.sprinklesomesugar.com/creamiest-rice-pudding/

Creamiest Rice Pudding

Ingredients:

3/4 cup uncooked white rice (I used minute rice)

1 cup half and half

1 cup milk

4 tbs granulated sugar

1 tbs light brown sugar

1/4 tsp salt

2 egg yolks

1 tbs unsalted butter

1/2 tsp vanilla

1/4 tsp cinnamon

Instructions:

Boil rice, water (amount of water goes according to directions on box), granulated sugar and salt in a medium saucepan until completely done and tender. Pour in half and half + 1/2 cup milk and simmer on low for 20 minutes, stirring every few minutes until thick and creamy. It may look like it's too much milk and it will never thicken, but it will you just have to wait. Once thickened, Mix in brown sugar.

In a small bowl add egg yolks. Spoon 3 spoonfuls of the pudding mixture in with the yolks and whisk rapidly to temper and prevent scrambling. Once yolks are warm, add into pudding mixture and add the remaining half cup of milk. Cook for 3-5 minutes more until thickened up again. Once thickened, remove from heat and add in butter, vanilla and cinnamon.

Mari’s Bacon Wrapped Asparagus

Wrap bundles of  3-4 fresh asparagus with 1 piece of bacon. Place in a baking pan. (We use toaster over baking pan )

Make sauce

Sauce:

1/4 Cup light brown sugar

2 tbs butter

2 tsp soy sauce

1/4 tsp garlic powder

Salt and pepper

Cook sauce ingredients until boiling on med high. Stir so it doesn’t burn. Pour over asparagus.

Bake at 400 degrees for 20 min then broil for 3-5 min

Banana, Peanut butter & Chocolate GF Pancakes

2 bananas (mashed)

3 eggs beaten

2 Tbs Peanut Butter

3/4 Cups Instant Oats

1/4 Cup Chocolate Chips

1/4 Tsp Salt

Mix all ingredients and cook like traditional pancakes. Top with chopped bananas and chocolate chips with syrup if you like.