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Feb 182013

Crab Meat Stuffing For Fish

Today is National Crab Stuffed Flounder Day and this recipe is excellent for flounder but may be used with other fish as well. Hope everyone had a nice weekend and the recipes might be fewer than normal this week as we begin the transformation of my poor kitchen. There will be a lot of tearing things out and one day this week we will have to go shopping for our new oven! Actually looking forward to the project and the new facelift we will be giving the kitchen, but for today, it’s Monday and Mondays are never good for starting projects or anything else for that matter…………

stuffed flounder

Crab Meat Stuffing For Fish
  • 1 small bell pepper, finely chopped
  • ½ cup finely chopped onion
  • 3 tbsp finely chopped celery
  • 8 oz saltine crackers, crushed
  • ½ lb cooked crab meat, flaked
  • Salt and pepper to taste
  • ½ to 1 teas seafood seasoning, depending on you taste
  • 2 large eggs
  • 1 cup mayonnaise
  • ¼ cup Worcestershire sauce
  • ¼ cup prepared mustard
  • 2 tbsp lemon juice
  1. Combine the chopped veggies, crushed crackers and crab meat in a bowl.
  2. In another bowl, combine the eggs with the remaining ingredients and mix well.
  3. Stir egg mixture into the cracker mixture and mix.
  4. Stuffing will do 6 whole flounder (1 lb each) nicely.


This stuffing may also be shaped into cakes and fried in hot oil as a side to your fish………..enjoy!


Jan 182013

Rangoon Cracker Spread

This morning I awoke to an e/mail from my daughter Michelle with a recipe I had asked for awhile ago and she finally got it off to me, KIDS gotta love them! This cracker spread is made with Neufchatel cheese which here in America it is sometimes called Farmer’s Cheese. She prefers to spread it on Triscuit crackers; gee, I wonder where she got that from (my all-time favorite cracker, as some of you already know)! She also said that you can vary the recipe by adding some seafood seasoning, chopped bell peppers or some jalapeno peppers chopped up, depending on your taste.

In her e/mail she also mentioned chocolate gravy as being all the rage right now (she works in a restaurant where she gets all the latest food fads), and of course I had to Google it and I have to tell you, they put this gravy over biscuits; husband and I decided we would stick to our sausage gravy over our biscuits and maybe try the chocolate gravy over pound cake or something of that nature!

rangoon spread

5.0 from 1 reviews
Rangoon Cracker Spread
  • 1 pkg (8 oz) Neufchatel cheese, softened
  • 4 scallions, chopped
  • 1 teas garlic
  • ½ cup crab meat, fresh or imitation
  • 3 drops of Frank's hot sauce
  1. Place all ingredients in your food processor or blender and pulse to mix well.
  2. Best if refrigerated for a few hours to let the flavors meld.


Great for those big play-off games coming up…………enjoy!

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