Crabmeat Stuffed Oyster Shells

Think crab cakes. Cooked and served in oyster shells, these are easy to make and fun to eat. I have a real problem containing myself around crab cakes, and these are no exception. Simple ingredients, nothing hides that great crab flavor. I really enjoyed my crabmeat stuffed oyster shells… except that I should’ve made more!

Crabmeat Stuffed Oyster Shells

I used stainless steel reusable oyster shells, which have quickly become my go-to servers for seafood and well, just about anything I can fit into them. Even though they go onto a grill or in the oven, they cool off quickly so you can handle them. Just pick them up and slurp them down, just like you were eating oysters. Fun!

Crabmeat Stuffed Oyster Shells

Think crab cakes. Cooked and served in oyster shells, these are easy to make and fun to eat. I have a real problem containing myself around crab cakes, and these are no exception.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 153kcal
Author Mike

Ingredients

  • 1/2 cup cream cheese softened
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Old Bay Seasoning
  • 1/4 teaspoon paprika
  • 2 tablespoons breadcrumbs
  • 1 cup fresh lump crabmeat
  • 8 oyster shells
  • lemon sliced, for serving

Instructions

  • Fire up your grill for direct cooking or preheat an oven to 450 F.
  • Combine the cream cheese, garlic powder, Old Bay, paprika and breadcrumbs. Gently fold in the crab meat.
  • Divide the mixture between the shells (about 1/4 cup in each).
  • Grill or bake for 10 minutes. If using an oven, place the shells under the broiler and additional 2-3 minutes to brown.
  • Serve with lemon slices.

Nutrition

Calories: 153kcal | Carbohydrates: 5g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 479mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg

Nutritional values are approximate.

Chicken or Pork Egg Rolls

As much as we both loved the filling in these chicken or pork egg rolls, let’s face it. Everyone loves egg rolls for the crispy, crunchy delicious fried wrappers. If the filling was the star we’d just make that and plop it on a plate and call it dinner. Instead, we wrap it in crazy addicting ‘blanket’ of yumminess. It’s really hard not to eat too many of these.

Chicken or Pork Egg Rolls

If you don’t want your chicken or pork egg rolls to have a bit of a kick, simply leave out the sriracha sauce. If you like the kick, but don’t have sriracha on hand, dried red pepper flakes are a great substitute.

Make sure you the let the egg rolls drain well if you are using a deep fryer to cook the egg rolls. I like to stand them on end so that any extra oil drains out the end.

Chicken or Pork Egg Rolls

As much as we both loved the filling in these chicken or pork egg rolls, let’s face it. Everyone loves egg rolls for the crispy, crunchy delicious fried wrappers. If the filling was the star we’d just make that and plop it on a plate and call it dinner. I
Course Appetizer or Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 288kcal

Ingredients

  • 1/4 cup vegetable oil plus more for frying
  • 1 teaspoon garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 cup celery finely chopped
  • 4 cups coleslaw mix
  • 1 pound ground chicken or pork
  • 6 tablespoons oyster sauce
  • 2 tablespoons soy sauce plus more for serving if desired
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons sriracha more or less, to taste
  • 1 cup green onions chopped
  • 24 egg roll wrappers

Instructions

  • Heat 1/4 cup of oil in a large Dutch oven or pot over medium high heat.
  • Stir in the garlic, ginger, and celery. Saute for 2 minutes, stirring constantly. Do not let the garlic burn.
  • Stir in the coleslaw mix. Saute for 5-10 minutes, stirring constantly, until the cabbage is wilted.
  • Crumble in the ground meat, oyster sauce, soy sauce, sesame oil and sriracha.
  • Stir fry until the meat is done, about 5 minutes.
  • Turn off the heat and stir in the green onions. Let cool slightly before assembling the egg rolls.
  • Get your egg rolling station ready. You'll want a small cup of warm water for dipping your fingers into.
  • Working in batches, place an egg roll in front of you with a point towards you, like a diamond. Dip your fingers in the water and wet the edges of the roll.
  • Place a tablespoon of the meat mixture on the roll just below the center, towards you. Grab the bottom point and fold it over the mixture. Fold in the sides and then roll the wrapper up towards the furthest tip. Press down on the sides and seams to seal.
  • Heat oil in a deep fryer (3" to deep fry) or pan (about 2" to shallow fry) to 350 F.
  • Working in batches, deep fry the rolls until golden brown and crispy, rotating to make sure all sides get fried.
  • Remove to a wire rack to drain and cool slightly before serving.

Nutrition

Calories: 288kcal | Carbohydrates: 28g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 982mg | Potassium: 479mg | Fiber: 2g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg

Nutritional values are approximate.

Garlic Red Potatoes

Who doesn’t love perfectly roasted red potatoes? A little garlic, a little citrus, a little cheese and a little time and you’ve got the perfect side dish. A light crunchy outside, creamy buttery inside. I used red potatoes in my garlic red potato recipe, but you could use any potato you want. Fingerlings are great made this way too.

Garlic Red Potatoes

The addition of lemon really lightens this dish. I wouldn’t leave it out. If you want a bit of a kick, add a few good pinches of dried red pepper flake. To ensure your potatoes come out perfectly, select potatoes that are all approximately the same sizes when quartered. Smaller potatoes, like baby potatoes or fingerlings can be kept whole if you wish.

Also try my Creole roasted potatoes.

Garlic Red Potatoes

Who doesn’t love perfectly roasted red potatoes? A little garlic, a little citrus, a little cheese and a little time and you’ve got the perfect side dish. A light crunchy outside, creamy buttery inside.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 122kcal
Author Mike

Ingredients

  • 2 pounds red potatoes quartered
  • 1/4 cup butter melted
  • 2 teaspoons garlic minced
  • 1 teaspoon kosher salt
  • 1 lemon juiced
  • 1 tablespoon Parmesan cheese grated

Instructions

  • Preheat oven to 350 F.
  • Place potatoes in an 8" x 8" inch baking dish that has been lightly sprayed with non-stick spray.
  • Add potatoes to the dish.
  • In a small bowl combine melted butter, garlic, salt and lemon juice. Drizzle over the potatoes and stir to coat.
  • Sprinkle Parmesan cheese over the tops of the potatoes.
  • Cover the dish with foil and bake in the oven for 30 minutes.
  • Remove the foil and continue baking for 10 more minutes or until the potatoes are golden brown and tender.

Nutrition

Calories: 122kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 439mg | Potassium: 731mg | Fiber: 3g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 1mg

Nutritional values are approximate.