Leftover Krab (and corn) Soup

Me and my husband makes lots of homemade sushi, and yes, we sometimes use fake krab. :)  Often I have some krab leftover and if I don't use it, it goes bad.  This soup is a great way to use up krab before it gets forgotten about in the meat drawer!  Its also low-fat because you use flour to thicken it up and only a tiny bit of whole milk to get a "chowder" feel without using cream!

Roasted Corn and Krab Soup
2 cups frozen corn, thawed
1 large onion, chopped
4-5 stalks of celery, chopped
1 Tbsp. cooking oil
8 cups of water (with 8 bouillon cubes)
1/2 tsp. of dried thyme
1/4 tsp of ground red pepper
1/3 c. flour
1/2 c. whole milk
however much krab you have (the more the better, I typically use about half of a package or 1/2 to 1 cup of krab)

1. Preheat oven to 450 degrees.  Put thawed corn into a pan lined with foil, and bake for 10-15 minutes, stirring one or two times.  Take out of oven and set aside.
2. In a big stockpot, saute onions and celery in tablespoon of oil until they are soft.  Add 6 cups of water and 6 bouillon cubes, corn, thyme, red pepper and pepper.  Bring to boiling and then simmer for about 10 minutes (make sure bouillon cubes have dissolved).
3. In a large cup or a jar, heat up two cups of water with two bouillon cubes in microwave until its chicken broth.  Add flour and whisk (or if in jar, shake) until thoroughly mixed.  Stir into the soup and cook until thickened (a few minutes), add whole milk and crab.  Heat for one more minute, then serve!

Yum!

Crispy Oven-Baked Fish

I got this recipe from this amazing cookbook.  I got the "Better Homes and Gardens 75th Anniversary Edition" cookbook as a gift a few years ago, and I've made a ton of great meals from it!  The cool thing too is they have their recipes online, so you can print them out easily!

The website is www.bhg.com/recipes and its awesome!  The link to this specific recipe is www.bhg.com/recipe/seafood/crispy-oven-fried-fish/.


This oven-baked fish recipe is awesome if you find a great deal on cod or tilipia or halibut.  It is cheap, fast and only has 9 grams of fat per serving.  It is definitely a nice alternative to fish and chips!  Enjoy!


Crispy Oven-Baked Fish

1  pound fresh or frozen skinless fish fillets, 1/2 to 3/4 inch thick
1/4  cup milk
1/3  cup all-purpose flour
1/3  cup fine dry bread crumbs
1/4  cup grated Parmesan cheese
1/2  teaspoon dried dillweed
1/8  teaspoon black pepper
2  tablespoons butter, melted

Directions:

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Measure thickness of fish; set aside. Place milk in a shallow dish. Place flour in another shallow dish. In a third shallow dish combine bread crumbs, cheese, dillweed, and pepper. Add melted butter; stir until combined.
2. Dip fish in milk; coat with flour. Dip again in milk, then in crumb mixture to coat all sides. Place fish on a greased baking sheet. Bake, uncovered, in a 450 degree F oven for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork.
3. Makes 4 servings.

Nutrition Facts
Calories 242, Total Fat (g) 9, Saturated Fat (g) 5, Cholesterol (mg) 71, Sodium (mg) 423, Carbohydrate (g) 13, Fiber (g) 1, Protein (g) 24, Vitamin C (DV%) 2, Calcium (DV%) 14, Iron (DV%) 8