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| | From:  jackiendaisy (Original Message) | Sent: 10/16/2004 9:28 PM |
<!- custom code start --->Makes 8 servings 4 oz. butter
4 T. flour
32 oz. half and half
8 oz. milk
1 lb. lump crabmeat
2 oz. she crab roe (if available)
1 tsp. Worcestershire, or more as desired
Dash hot pepper sauce
1/4 tsp. mace
1 1/2 tsp. salt
4 oz. dry sherry In heavy 5 qt. saucepan, cook butter and flour over medium heat for 5 minutes. Add half and half and milk. Turn heat to low and cook until mixture simmers and thickens. Add crabmeat, crab roe, Worcestershire, hot pepper sauce, mace, and salt. Cook over low heat for 5 minutes more. Taste and adjust seasonings as needed. To serve put 1/2 oz. sherry in each bowl. Ladle soup on top. Garnish with parsley and/or unflavored whipped cream if desired |
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Crab Spring Rolls - Cooking LightCuisine: Appetizers Category: Appetizers
Servings: 4
Ingredients:2 tablespoon sugar 1 cup pink grapefruit juice 2 tablespoon fresh lime juice 1/8 teaspoon freshly ground pepper Vegetable cooking spray 2 cups thinly sliced bok choy 2/3 cup finely chopped green onions 2 tablespoon fresh lime juice 2 teaspoons minced fresh cilantro 1/2 teaspoon minced pickled ginger 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 6 ounces lump crabmeat -- shell pieces removed 8 egg roll wrappers 1 egg white 2 tablespoon olive oil 2 cups gourmet salad greens 12 pink grapefruit sections 2 tablespoon slivered almonds -- toasted
Instructions:Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes). Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir. Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper. Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white. Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes or until golden, turning frequently. Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings. |
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Crab and Cream Cheese Hors d oeuvreCuisine: Appetizers Category: Appetizers
Servings: 1
Ingredients:8 oz Pkg Cream Cheese, softened 8 oz Backfin crabmeat 1 T Milk 2 T Chopped onion 1/2 t Horseradish 2 oz Slivered almonds 1 x Salt 1 x Pepper
Instructions:Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. |
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Penne In Tomato Sauce With CrabmeatCuisine: Italian Category: Italian
Servings: 4
Ingredients:1/4 cup Olive oil 1 md Onion -- minced 3 tablespoon Minced Italian parsley 1 can (28 ounce) plum tomatoes Chopped coarsely with Juices reserved 1/4 cup Dry white wine 1/2 pound Lump crabmeat -- picked over And flaked Salt and ground black Pepper 12 ounce Penne (or rotini -- med. Shells)
Instructions:Heat olive oil in a medium skillet. Add the onions and parsley; saute until onions soften, about 3 minutes. Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes. Add tomatoes and wine; simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper or to taste. Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes. Drain and return penne to soup kettle. Add sauce; toss to combine. Serve immediately |
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Shrimp and Crabmeat Au GratinAmbrosia
Junior Auxiliary of Vicksburg Mississippi
- 1 medium onion, chopped
- 2 green onion, chopped
- 1 rib celery, chopped
- 1/2 cup butter
- 1/4 cup flour
- 1 cup half and half
- 1/4 cup dry white wine
- 1 tablespoon fresh parsley
- 1 egg, beaten
- 1 pound crabmeat
- 1 pound shrimp, cooked, peeled
- 2 tablespoons Romano cheese, grated
- 5 ounces cheddar cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper
- 1 1/2 teaspoons lemon juice
- bread crumbs
Saute onions and celery in butter until soft. Stir in flour and add half and half slowly to make a smooth sauce. Remove from heat. Add white wine and stir to combine. Add remaining ingredients except bread crumbs. Blend carefully and put in a 1 1/2-quart casserole dish. Top with bread crumbs. Bake 20 minutes at 350 degrees. Yield: 6 to 8 servings. | |
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Sole fillets stuffed with crabCuisine: Fish Category: Fish
Servings: 4
Ingredients:1-1/4 lb Sole,fillets about 8 1 c Crab meat 1 Egg yolk 2 tb Chopped parsley 1 tb Bread crumbs 1/4 c Butter,melted 2 tb Shallots,minced 1/2 c Dry white wine
Instructions:1. Preheat the broiler. 2. Place 4 fillets,(make sure there is no skin on the sole) skinned side up, on a flat surface. 3. Blend the crab, egg yolk,parsley and bread crumbs in a mixing bowl. Spoon equal portions of this mixture on to the centers of the fillets. Smooth the filling over, leaving a slight margin around it. 4. Take the remaining fillets, arrange them skinned side down, over the filling. Press lightly around the sides. 5. Rub the bottom of a flameproof dish with half the butter. Arrange the stuffed fish in a dish in one layer. Scatter the shallots around the fish. Brush the fish with the remaining butter, and pour the wine around the fish. 6. Place the dish on the stove. Bring the wine to a boil and let simmer about 10 sec. Place the dish under the broiler, about 7-8 in. from the source of the heat. Cook, watching closely to prevent burning and turning the dish so that the fish cooks evenly. The total cooking time is about 6-8 min. |
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Crabcakes from BrigitteCuisine: Cyberealm Category: Cyberealm
Servings: 4
Ingredients:1/2 c Scallions Tops,chopped 2 tb Parsley, chopped 2 tb Non-Fat Yogurt 1 tb Lemonjuice 1 tb Fat-free Majonnaise 1 ts Worshestershire sauce 1/2 ts Paprika 1/4 ts Red Pepper 1/4 ts Dry Mustard 1 lb Lump Crab Meat 1-1/4 c Breadcrumbs, fresh
Instructions:1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min. |
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Crab DiabloCuisine: Fish Category: Fish
Servings: 4
Ingredients:1-1/4 lb Fresh Dungeness Crab Meat 2 c Heavy Cream 1 lg Shallot; minced 4 tb Dijon Mustard 1 oz Brandy or Cognac 1 pn Cayenne Pepper 1 tb Parsley; chopped 2 tb Pimento; chopped 1/2 tb Butter 1 tb Fresh Bread Crumbs
Instructions:In a heavy saucepot, gently saute minced shallot over moderate heat in butter for about 1 minute. Add heavy cream and reduce over moderate heat until only about 1 1/3 cups remain. In a mixing bowl, whisk together mustard with small amounts of the cream mixture. Add brandy, parsley, pimento and cayenne pepper. | |
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Maryland Crab Lasagna
Recipe from: www.cookingindex.com
Ingredients:
1/2 lb lasagna noodles
2 cans cream of shrimp soup
1 lb crab meat
1 pint ricotta cheese
3 tablespoons Old bay seasoning
8 oz cream cheese, softened
1 chopped red onion
1 egg
2 tsps. basil
1 cup extra sharp cheddar cheese grated
Salt to taste
Fresh ground pepper to taste
Preparation:
Cook noodles, rinse and drain. Combine soup, crab, ricotta cheese, Old Bay Seasoning, cream cheese, onion, egg, basil, salt and pepper. Layer 1/2 noodles in a 9x13 baking dish. Spread with 1/2 crab mixture and sprinkle with 1/2 cheddar cheese. Repeat the layers and bake at 350 degrees for 1 hour. Let stand about 15 minutes before cutting and serving. |
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| Crab Bisque
| 1 pound Florida blue crab meat
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
¼ cup margarine or butter, melted
3 tablespoons all-purpose flour | 1 teaspoon salt
¼ teaspoon paprika
1/8 teaspoon white pepper
1 quart milk
¼ cup chopped Florida parley |
Remove any remaining shell or cartilage from crab meat. Cook onion and celery in margarine until tender, but not brown. Blend in flour and seasonings. Add milk gradually, stirring constantly; cook until thickened. Add crab meat and heat. Just before serving, sprinkle with parsley. Yield: 6 servings | |
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Crabacado Salad
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup minced celery
1/4 cup drained minced capers
1 hard-boiled egg, minced
2 tablespoons drained minced pimiento
1 tablespoon minced parsley
1 head leaf lettuce
2 chilled ripe avocados, halved,seeded and peeled
3/4 lb crabmeat, drained if canned
paprika
4 chilled tomatoes
4 chilled artichoke hearts, drained
4 chilled hard-boiled eggs
16 chilled whole pitted black olives
1. In a bowl, blend together mayo, sour cream, mustard, lemon juice and Worcestershire.
2. Stir in celery, capers, minced egg, pimiento and parsley.
3. Chill.
4. Arrange leaf lettuce on four salad plates.
5. Place one avocado half on each plate.
6. Reserve a little crab for garnish and divide remaining between the between the 4 avocado halves, placing the crabmeat in the cavities of the avocadoes.
7. Spoon a fourth of the dressing over each avocado.
8. Place one piece of reserved crab on top.
9. Sprinkle each salad lightly with paprika.
10. Cut each tomato in half lengthwise.
11. Place one-half of the tomato on the lettuce at each end of the avocado.
12. Cut each artichoke heart in half lengthwise and place on each side of the avocado.
13. Cut each egg in quarter wedges and place on each corner of the salad platter.
14. Place one black olive alongside each quarter of egg.
15. Serve immediately.
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Crab Quiche - 1 pastry shell (9 inch), partially baked
- 1 tablespoon butter
- 2 tablespoons shallots, minced
- 1 cup crabmeat
- 1 tablespoon flour
- 1 1/2 cups Swiss cheese, shredded/divided
- 3 eggs
- 1 cup half and half
- 1/2 teaspoon salt
- dash white pepper or hot pepper sauce
- dash nutmeg
- minced parsley
Have a 9-inch pastry shell partially baked. Saute shallots in butter until tender, about 2 minutes; mix with crabmeat and flour; set aside. Sprinkle 3/4 cup the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees. Serves 6 to 8. |
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Crab Legs Saute with Dry Sherry - serves 4 2 dozen Dungeness crab legs
1/4 cup shallots, minced
1 small clove garlic, minced
1/2 cup fresh mushrooms, thinly sliced
1/4 cup dry sherry
3 tbsp butter, clarified
Salt and pepper to taste
Flour Dry crab legs on a paper towel and dust with flour. Heat the clarified butter in a large frying pan. Add the crab legs and sauté until both sides are a very light brown.
Add shallots and mushrooms. Sauté until the mushrooms are tender. Add sherry and cook at a high heat until the wine is reduced to half and the crab legs are glazed with a very light brown sauce.
Serve with pasta or rice. |
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Crab Cakes with Lemon-Dill Sauce | Recipe courtesy Paula Deen | |
| | Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 2 hours
Cook Time: 12 minutes
Yield: 4 servings
User Rating: 
| | | Lemon Dill Sauce:
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced Crab Cakes:
3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
Cayenne pepper
1 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crabmeat, picked free of any bits of shell
2 tablespoons vegetable oil To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills. To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat. Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours. Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven. To serve, spoon a dollop of the lemon dill sauce along side each crab cake. | |
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Hot Crab Dip Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 cups
User Rating: 
| | | 1 pound jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
3/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup green onions, minced, optional
5 to 6 roasted garlic cloves or 2 cloves minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon or lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
Salt and pepper Preheat oven to 325 degrees F. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points. | |
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Crab Bisque Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 servings
User Rating:
| | | 1 (10 3/4-ounce) can cream of asparagus soup
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crab meat, picked free of shells
1/4 cup dry sherry Using a heavy saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and allow to simmer for 5 minutes. Serve with your favorite crackers. | |
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