Farro Piccolo-Greek Salad & Deviled Crabs

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Farro Piccolo 2

What a great salad and a nice change from couscous and quinoa. Most of the ingredients of a Greek salad tossed with some good olive oil, lemon balsamic vinegar and the appropriate seasonings for a Greek dressing to serve at room temperature or a cold salad, perfect for a take along dish to a party or cookout. With twenty minutes cooking time for the faro simply add your own favorite salad goodies and dress…

Deviled CrabNow the deviled crabs took a little longer to prepare, but can be made ahead and refrigerated or even frozen for another time as I did with this time. Great dinner or appetizer for a fun dinner with friends and I was smart enough to reserve several shells from our last crab feast just thoroughly cleaned them and popped them into a zip bag and stored in the freezer.

Deviled Crab (2)

Deviled Crab (3)

Deviled crab

One pound of fresh picked over backfin, lump or special crabmeat
5 tablespoons unsalted butter, melted
2 tablespoons dry sherry
Lemons wedges for garnish
1 teaspoon zest and juice of one lemon
1-1/2 teaspoons Phillips seafood seasoning and a little more to sprinkle over finished and ready to bake crab
1 egg lightly beaten
1 teaspoon each salt and pepper
¼- ½ green pepper minced or use 2 assorted color baby sweet peppers (I used 1 jalapeno and 1 yellow baby pepper)
1-2 grated boiled egg
4 green onions chopped and *optional ½ shallot, minced
About ½ cup plain panko crumbs
12 clean crab shells or ramekins
Garnish fresh parsley, chopped
Little butter pats for the panko topped crab and pinches of seafood seasoning.
Bake at 425° in a preheated oven for 25-30 minutes or until the crumbs have browned.

Deviled Crab (4)

Melt putter and pour into a bowl large enough for all of the ingredients and add lemon juice and zest, salt& pepper, and seasoning, whisk ingredients. Slowly add 1 beaten egg and whisk. Add the picked over crabmeat, some parsley, green onions, shallot and grated boiled eggs. Gently toss with hands so as not to break up any large lumps of crab no need to over mix to a pasty mess. Fill buttered shells or shallow ramekins, top with more panko crumbs sprinkle with seafood seasoning and dot with a little more butter. Bake and serve with lemon wedges and hot sauce if you like.

I made up the crab shells, didn’t top with crumbs, seasoning or butter and placed them in a shallow container (again that deviled egg Rubbermaid container works) cover filled shells with a piece of plastic wrap and then a sheet of parchment paper, cover with lid and freeze for another time.