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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Jumbo Lump Crab Tacos

Let's Dish

Jumbo-Lump

Crab!!!!

 

 

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Crab Avocado Dip

I’m using chives, from My Hanging Herb Garden, for both my Crab Guacamole Dip and Jumbo Lump Crab Tacos. Above I’ve shown a few different ways you might like to serve these recipes. Whether serving them with crispy pita chips, warm tortilla chips, or mini tacos, will impress family and friends.

Crab Tacos (3)

Crab Tacos (3)

Crab Tacos

Jumbo Lump Crab is so versatile. It starts out as a “blank slate” to which you can add any ingredients you like. The options are endless. I’m going to share my two favorite ways to enjoy crab.

Guacamole (3)

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Guacamole (1)

Chives (2)

Chives (2)

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Red Onion

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Cilantro

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Prep Time: 30 Minutes
Yields: 6 mini tacos
Yields: 6 tostadas
Equipment: large mixing bowl, elevated oven-proof wire rack, 1 rimmed baking sheet pan, rubber spatula, chef’s knife

Ingredients For Crab Tacos And Tostadas:
1 pound jumbo lump crab meat
juice of 1 1/2 limes
1/4 cup finely diced red onion
1/4 cup of finely minced seeded Fresno Chili
2 tablespoons finely minced fresh chives
2 tablespoon of freshly chopped cilantro
1 tablespoon Kosher salt
pinch of freshly cracked black pepper
1 package of wonton wrappers
6 tostadas

Directions For Mini Crab Tacos:
Place the lump crab meat into a bowl. Next add chives, red onion, Fresno chili, cilantro, lime juice, Kosher salt, and freshly cracked black pepper. Gently toss all the ingredients together.

Ingredients For Crab Guacamole:
1 pound lump crab meat, reserve 5 tablespoons for garnish
4 avocados, pitted and diced
1/4 cup fresh store-bought salsa (thoroughly strained)
1 1/2 limes, juiced
1 Fresno chili, seeded and minced
1/4 cup red onion, finely diced
2 tablespoons cilantro leaves, roughly chopped
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper

Directions:
Half and seed all 4 avocados transfer into a large mixing bowl. Add the rest of the ingredients to the bowl. Using a fork mash the avocados. Do not mash until completely smooth. Allow some chunky pieces to remain for texture, mix to combine. Add the jumbo lump crab meat to the guacamole. Using a rubber spatula gently fold in the crab meat. Reserve 1 tablespoon, per tostada, of jumbo lump crab meat for garnish.

Directions For Wonton Taco Shells:
Preheat oven to 350-degrees F.
Place an elevated oven-proof rack on a baking sheet. Using either round or square wonton wrappers, lay the wonton wrappers over each wire rack to form a taco shell.

Bake for 8 to 9 minutes. Remove the wonton wrappers from the oven and let cool slightly. Gently remove shells from the rack, then carefully spoon in the crab filling.

Note: Place 1 teaspoon of guacamole on the bottom of the plate to use as “food glue”. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.

Chunky-Style Guacamole

My Hanging Herb Garden And Summertime Flowers

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Cilantro-Lime Brown Rice With Black Beans

Let's Dish

An Easy

Side Dish

That’s

Gluten-Free!

 

 

 

 

 

Cilantro-Lime Brown Rice With Black Beans

I’m using a boil-in-a-bag quick-cooking brown rice for my Cilantro-Lime Brown Rice With Black Beans. Truth be told, I wasn’t sure about the taste of quick-cooking brown rice. Brown rice has a slightly nutty flavor. Today you can find a variety of really great products available at your local grocery store. I’m okay with the grocery store working as my “acting” sous chef. It definitely allows for more TV time.

quick cooking brown rice

Photo Apr 10, 12 14 23 PM

Cilantro- Lime Brown Rice

Cilanto-Lime Brown Rice With Black Beans

 

Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time 20 minutes
Yields: 6 servings
Equipment: 3-quart saucepot, large serving bowl, chef’s knife

Ingredients:
2 bags of boil-in-a-bag brown rice (substitute white rice)
1 15-ounce can of  black beans, low sodium, drained and  rinsed
1 teaspoon of Kosher salt
1/2  teaspoon of freshly ground black pepper
1/4 cup of chopped cilantro leaves
2 tablespoons of lime zest
1 lime, juiced
1/4 cup of sliced green onions

Directions:
Boil the rice according to the directions on the back of the box. Allow the excess water in the “cooking bags” drain completely before transferring the rice to a large mixing bowl. Add the drained and rinsed black beans, lime zest, lime juice, chopped cilantro leaves, sliced green onions, Kosher salt, and black pepper. Finally, toss all the ingredients together.

Serve my Cilantro-Lime Brown Rice With Black Beans warm or at room temperature.

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Slow Cooker White Chicken Chili

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During the colder months here in Florida, I love making one-pot meals like soups and stews. Chili is definitely one of our favorites. I’ve played around with some recipes and found I like this one the best. It’s easy to make and doesn’t require a lot of prep. The best part is… everything’s done in the slow cooker! This is my Slow Cooker White Chicken Chili.

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Crock Pot

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Cilantro

Limes

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Avocado

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Prep Time: 15 minutes
Inactive Prep Time: soaking beans overnight
Total  Time:  6 hrs 45 minutes
Yields: 4 to 6 servings
Equipment: 7-quart Crockpot, chef’s knife, large mixing bowl, 2-cup measuring cup

Ingredients:
4 boneless skinless chicken breasts
1 1/2 tablespoons of dried oregano
1 1/2 tablespoons ground cumin
1 tablespoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of red pepper flakes
1/2 teaspoon of white pepper
1 tablespoon of Kosher salt
1 pound of dried Great Northern beans, soaked and rinsed
2 ribs of celery, chopped and cut into half-moons
3 cloves of garlic, minced
2  4-ounce cans of  Hatch green chilies, chopped
1 large onion, diced
1 green bell pepper, seeded and diced
1 quart of chicken stock, unsalted
1 cup of whole milk
1/4 cup Masa
1 15-ounce package of frozen sweet corn
2 limes 1 juiced, 1 cut into wedges for serving
1 cup of Monterey Jack cheese, freshly grated, 1/2 cup reserved for serving
2 avocados, sliced for garnish
Cilantro for garnish
corn tortilla chips for serving

Directions:
The night before, pour 1 pound of dried Great Northern beans into a large mixing bowl. Cover the beans, by 3 inches, with water, cover, and place on the counter. The next day, drain and rinse the beans to remove any excess starch.

Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned chilies, onions, and diced bell pepper.

Pour in the chicken broth, put the lid on and cook on low until the beans are cooked through, about 6 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen corn, straight from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.

Remove the chicken to a board and shred using two forks. Return to the slow cooker, then add the lime juice, sprinkle in the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into a bowl and garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish. This is my Slow Cooker White Chicken Chili. Serve hot.

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