I have a bad case of Spring Fever. I am so ready to sit on my front porch with a glass of tea y’all.
Fall, by far, is my favorite season, but Spring is a VERY close second. I love planning our garden, vibrant spring colors and the hint of warmth in the air. The first sounds of tree frogs stepping out on a Saturday night is music to my ears.
I anxiously await cool weather to add soups, stews and hearty stick-to-your-ribs dinners to my menus. I wait just as anxiously for the light and flavorful foods of Spring.
Today I’m sharing one of my favorite two-for-one recipes. Who doesn’t love BOGO’s right? This versatile chilled crab recipe is great as a spread on crackers or a baguette and for stuffing into pasta shells for a perfect light, Spring meal.
You just gotta love those “Two’fers”!
Crab & Ricotta Spread
- 1 pound lump Crab Meat
- 1 cup Ricotta Cheese, store bought or homemade (homemade recipe here)
- 1 cup grated Parmesan
- 1 tsp. dry mustard
- 1 tbsp. fresh Tarragon, chopped
- 1 tbsp. fresh Chives, chopped
- Sea Salt & Pepper to taste
Blend all ingredients together and chill for at least three hours, but best chilled overnight. Serve with capers, crackers or a sliced baguette.
Crab & Ricotta Stuffed Shells
- 1 prepared recipe of Crab & Ricotta Spread
- 1 box pasta shells, prepared & slightly chilled
- 1 cup white wine
- 1 stick butter
- 1 lemon, juice and zest
- 1 tsp. garlic
- 1 tbsp. flour
- Salt & pepper to taste
Stuff each pasta shell with crab spread. Set aside.
Melt butter in a saute pan on medium heat and add garlic. When the garlic is fragrant, whisk in flour, then wine. Turn heat to low and allow to reduce to about 3/4 of the liquid, then add lemon juice and zest. Season with salt & pepper and pour over stuffed shells. These can be served warmed or chilled for a nice pasta salad.
Life’s too short to eat ugly food y’all.