MENU
- Crab Cakes with Corn-Pimento Salad
- Crab Corn Chowder
- Sun dried Tomato Crostini
- Crab-Stuffed Poblano Peppers
- Rice and Beans
- Hot Artichoke-Crab Dip
NOTE: Total amounts needed for certain ingredients are stated in parentheses, just in case you already have these items in your kitchen and do not need to buy them.
STAPLE PANTRY ITEMS (Always make sure you have these staples on hand - these are essential ingredients you should always need.)
Salt, preferably kosher
Ground black pepper
Oils (extra-virgin or virgin olive oil, corn, vegetable)
Cooking spray
PRODUCE
1 bunch fresh parsley (4 tablespoons chopped)
1 bunch fresh cilantro (2 tablespoons chopped)
4 poblano or green bell peppers
1 yellow tomato
Assorted vegetables for Crab-Artichoke Dip (baby carrots, sliced zucchini, celery stalks)
FROZEN
1 (10-ounce) package frozen chopped spinach
1 package frozen or canned corn (4 cups)
MEATS, POULTRY & SEAFOOD
3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat)
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
Oats (regular or quick-cooking) (3 tablespoons)
Seasoned dry breadcrumbs (3 tablespoons)
Quick-cooking rice (1 cup)
Dijon mustard (1 tablespoon)
Old Bay seasoning (1 1/2 teaspoons)
Dried oregano (1 teaspoon)
Ground cumin (1 teaspoon)
2 bay leaves
Chili powder (1 teaspoon)
Salt-free garlic and herb seasoning (1 teaspoon)
1 (4-ounce) can pimento
2 (4-ounce) cans diced green chilies
1 (15-ounce) can pink beans
1 (14-ounce) can artichoke hearts
Reduced-sodium chicken broth (4 cups)
Store-bought sundried tomato pesto (1/2 cup)
CHEESE & DAIRY
1 small container low-fat sour cream (3/4 cup)
Nonfat or lowfat milk (1 cup)
Shredded Monterey Jack cheese (1/2 cup)
Grated parmesan cheese (1/2 cup)
BREADS, CAKES, & PASTRIES
1 loaf French or Italian bread
2 pita pockets, cut into wedges
