Sunday, November 15, 2009

Crab Stuffed Zucchini and Asparagus wrapped in proscuitto and pastry

Crab Stuffed Zucchini

6 zucchinis - halved lengthwise
4 TBS butter
1 cup finely chopped onion
4 garlic cloves minced
2 6 oz cans of crabmeat, drained and flaked
1 cup grated swiss
2/3 cup crumbled feta
2 beaten eggs
2 TBS flour
2 TBS chopped parsley
4 TBS chopped dill
2 Teasp. paprika
1/2 teasp pepper

Scoop out pulp from each zucchini half. Arrange shells in single layer on greased baking sheet. Chop pulp.

Melt margarine in small frying pan on medium-high. Add onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion starts to soften. Add zucchini pulp. Stir. Transfer to medium bowl.

Add remaining 9 ingredients. Stir well. Spoon into zucchini shells. Bake in 375°F oven for about 30 minutes until filling is set. Makes 12 stuffed zucchini.

This is not my recipe. It was good, but here is what I will do next time. Add in some chopped red pepper and saute with the onion, use more garlic, add salt and maybe even add another herb like thyme. And only use about 2/3rds of the zucchini pulf. Also, I squeezed lemon over it which was delicious. A must!

Asparagus wrapped in proscuitto and pastry

1 can cresent rolls
some cream cheese
thinly sliced proscuitto
a bunch of asapragus, trimmed

Roll out dough with a little flour so it doesn't stick. Spread your desired amount of cream cheese(I will use garlic and herb next time), lay on the proscuitto and cut in thin strips. Roll on to each asparagus and arrange on a cookie sheet. Bake at 400 for 10-12 min until golden brown.