Type what you have

Ingredients

• ✓ crab
• seafood seasoning
• potato
• kielbasa sausage
• corn
• shrimp

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large pot of water over an outdoor cooker, or on the stovetop over medium-high heat. Add seafood seasoning to taste and bring to a boil.
3. 3 Add potatoes and sausage and cook for 10 minutes.
4. 4 Break corn ears in half; add corn and crab and cook for another 5 minutes.
5. 5 Add shrimp when potatoes are almost tender and everything else is almost done; cook until shrimp are just cooked through, 3 to 4 minutes longer.
6. 6 Drain off and discard the water. Pour the contents out onto a picnic table covered with newspaper.

By Lisa

Ingredients

• ✓ crab
• beef tenderloin steak
• salt
• black pepper
• butter
• asparagus
• bearnaise sauce mix
• milk
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
3. 3 Melt 1/4 cup of butter in a small saucepan over low heat; gently stir in crab meat and simmer while you broil the beef filets.
4. 4 Broil steaks until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set steaks aside to rest.
5. 5 Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
6. 6 Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
7. 7 To assemble, top each broiled steak filet with crab meat, then half of the asparagus. Spoon Bearnaise sauce to taste over asparagus and serve.

By Jessica E Wilson

Ingredients

• ✓ crab
• shallot
• red chile pepper
• vegetable oil
• garlic
• ginger
• ketchup
• vinegar
• white sugar
• egg
• salt
• black pepper
• water
• cilantro

Instructions

1. 1 Combine shallots and red chile peppers in a food processor; pulse until a very fine paste forms.
2. 2 Crack the crab claws and the big legs slightly.
3. 3 Heat oil in a wok or large skillet over medium-high heat until very hot; add crabs and cook until shells change color and meat is cooked through, about 10 minutes. Transfer crabs to a plate, reserving oil in the wok.
4. 4 Reduce heat under wok to medium-low and add chile pepper paste; cook and stir until fragrant, 1 to 2 minutes. Add garlic and ginger. Whisk ketchup, vinegar, and sugar together in a bowl; pour over garlic-ginger mixture and stir until sauce is well mixed.
5. 5 Return crab to sauce in the wok; cook and stir for 3 minutes more, seasoning with salt and pepper. Pour eggs into wok while continuously stirring to create strands in the sauce. Add water if sauce gets too dry. Remove wok from heat and garnish crabs with cilantro.

By Suhara

Ingredients

• ✓ crab
• black pepper
• salt
• heavy cream
• egg
• cooking spray
• black pepper
• salt
• nutmeg
• cheddar cheese
• mustard
• heavy cream
• salad shrimp
• butter
• heavy cream
• mustard
• chicken broth

Instructions

1. 1 Make filling: Stir together chicken broth and mustard in a saucepan until well combined. Bring to a simmer over medium-high heat, then add cream and butter. Reduce heat to medium and simmer until reduced by half. Stir in crab and shrimp; keep warm over low heat.
2. 2 Make sauce: Stir together cream and mustard in a small pot over medium heat until hot. Whisk in Cheddar cheese until smooth. Season with nutmeg, salt, and pepper; keep warm over low heat.
3. 3 Prepare omelets: Grease an 8-inch nonstick skillet with cooking spray and place over medium heat. Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth.
4. 4 Pour about 1/4 cup egg mixture into the hot pan; swirl to make a thin, even layer of egg. Cook until firm, then flip and cook for a few more seconds to firm the other side. Spoon 1/6 of the seafood filling onto the lower half of omelet, then roll up into a cylinder. Repeat this step with remaining egg mixture.
5. 5 Serve 2 omelets smothered in cheese sauce per person.

By Jennyw