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| | From:  Genie· (Original Message) | Sent: 10/18/2007 2:20 AM |
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Reply
| | | From: Genie· | Sent: 7/15/2008 7:06 PM |
These crab cakes, typically fried, are baked in custard cups for a lighter, softer texture. Serve them as a first course or double them up for a light lunch entrée. Baked Crab Cakes 3 large eggs, separated
1 1/2 cups crab meat, flaked
1 cup crushed saltine crackers
1/4 cup butter, melted
2 teaspoons lemon juice
1 teaspoon minced green bell pepper
1 teaspoon minced celery - Preheat oven to 375°F. Grease 8 custard cups; set aside.
- In a medium bowl beat egg yolks. Add crab, crackers, butter, lemon juice, bell pepper and celery; blend thoroughly.
- In another bowl with an electric mixer on medium-high speed, beat egg whites until stiff. Fold into crab mixture.
- Spoon mixture into custard cups. Set cups in a baking pan filled with hot water and bake for 25 minutes or until set. Serve with a flavored mayonnaise or aïoli sauce.
Makes 8 servings. | |
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| | | From: Genie· | Sent: 7/15/2008 7:35 PM |
These crab cakes can be served as an entrée or appetizer. Either way, they're delicious! Chesapeake Bay Blue Crab Cakes 2 pounds lump Chesapeake Bay Blue crabmeat
1/3 cup homemade mayonnaise
1 1/2 tablespoons Dijon mustard
2 extra large eggs, lightly beaten
2 tablespoons fresh lemon juice
1 teaspoon seafood seasoning
1/2 cup fresh bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped green onions
1 teaspoon finely grated lemon peel
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
1/4 cup clarified butter* or peanut oil - Combine mayonnaise, mustard, eggs, lemon juice, seasoning, bread crumbs, parsley, green onions, lemon peel and cayenne pepper in a large bowl. Gently fold in crabmeat. Season to taste with salt and pepper. Portion into 3 1/2-ounce cakes. Lightly flour, shaking off any excess.
- Sauté in clarified butter or peanut oil until golden brown on both sides and thoroughly heated. Serve immediately.
Makes 6 servings. *Clarified butter has a higher smoke point than regular butter since the milk solids have been removed. To make clarified butter, gently melt unsalted butter in a saucepan. Skim foam off the top and carefully pour the golden liquid into a measuring cup. Discard milk solids left on the bottom. Store in the refrigerator until needed. A pound of butter yields about 12 ounces of clarified butter | |
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| | | From: Genie· | Sent: 7/15/2008 9:23 PM |
Seafood Cakes
1 lb. lump crabmeat (fresh or pasteurized) 1/2 lb. peeled shrimp 1/2 lb. salmon 2 T. olive oil 2 T. chopped shallots 2 T. chopped garlic 2 green onions, chopped 2 oz. red bell pepper, chopped (about 1/4 cup) 2 oz. green bell pepper, chopped (about 1/4 cup) 2 T. white wine 2 eggs 3/4 C. breadcrumbs 4 T. mayonnaise 3/4 t. seasoned salt (such as Lawry's) 1/2 tablespoon Cholula hot sauce Pinch of cayenne pepper 2 T. grated Parmesan cheese 1/2 T. parsley flakes (or about 2 T. chopped fresh parsley) 1/4 C. oil (or as needed), for sautéeing Lemon Chive Sauce (recipe follows) Orange Chutney (recipe follows) Lemon halves and fresh chopped chives, for garnish Lemon Chive Sauce:
1 C. fresh lemon juice
1 1/2 C. water
1/2 T. minced shallots
Salt, to taste
Pepper, to taste
3 oz. white wine
2 T. cornstarch
2 T. fresh chives (cut with scissors instead of chopping)
Orange Chutney:
4 oranges
1/4 C. chopped red onion
1 t. cut chives
1 T. cider vinegar
2 t. honey
Salt, to taste
Pepper, to taste
Drain crabmeat. Dice shrimp into 1/2-inch pieces. Purée salmon in food processor. Mix crabmeat, shrimp and salmon together gently in a bowl. Set aside. Heat oil in a skillet and sauté shallots, garlic, green onion and red and green bell peppers. Add wine and continue cooking until the liquid has evaporated; remove from heat and let cool. Add cooled vegetables to seafood. Add eggs, breadcrumbs, mayonnaise, seasoned salt, Cholula sauce, cayenne, Parmesan cheese and parsley. Mix well, taking care to retain chunks of crabmeat. Cover and refrigerate until needed. To cook, add 1/4 cup oil to a hot sauté pan. Form seafood cakes into 2- to 3-ounce disks. Place carefully into hot oil. Let cakes brown, then turn and brown on other side; continue cooking until cakes are cooked through. To serve, pour lemon sauce on plate. Place seafood cake on top. Top with 1 tablespoon Orange Chutney. Garnish each plate with a lemon half and chives.
Makes about 18-20 cakes.
For Lemon Chive Sauce: Combine lemon juice, water, shallots, salt, and pepper in a saucepan. Bring to a boil and simmer gently for 15 minutes. Mix wine and cornstarch together until smooth. Add to juice mixture and bring to a boil; simmer for a few minutes, stirring, adding a little more water if needed, and adjusting seasoning. Add chives at the time of serving.
For Orange Chutney: Using a paring knife, peel oranges, then cut out segments; discard seeds. Cut orange segments in half. Place in a bowl along with red onion, chives, vinegar, honey, and salt and pepper. Mix well, cover, and refrigerate at least 2 hours before serving.
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Reply
| | | From: Genie· | Sent: 7/15/2008 9:31 PM |
Blue Jimmy Pillows
2 cups lump crab meat
1 cup chicken broth
1/2 cup vegetable oil
3 teaspoons Worcestershire sauce
3 teaspoons parsley
1 teaspoon season salt
1 teaspoon celery seed
1/2 teaspoon ground red pepper or to your liking
1/2 teaspoon tarragon
1 cup all purpose flour
5 eggs
In saucepan, combine chicken broth, vegetable oil, Worcestershire sauce, parsley, season salt, celery seed, red pepper, and tarragon. Bring to a boil, incorporate flour until blended. Once flour and ingredients are combined, set aside to cool. While that is cooling, beat eggs to a fluffy consistency. The reason for letting the flour mixture cool is so that it doesn't cook the eggs. Combine beaten eggs and flour mixture thoroughly. Incorporate crab meat. After everything is combined, drop 1 large tablespoon per serving onto ungreased cookie sheet, and bake at 425F for 12 to 15 minutes or until golden brown.
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Reply
| | | From: Genie· | Sent: 7/15/2008 9:35 PM |
Carolina Jumbo Lump Crabcakes
1 pound jumbo lump crab meat
1/2 cup roasted red pepper puree, see recipe below
1/2 cup fresh bread crumbs
1/4 cup diced green onions
1/4 cup mayonnaise
1 tablespoon dry mustard
1/2 teaspoon cayenne pepper, or to taste
2 tablespoons vegetable oil
Preheat the oven to 350F. In a large bowl, combine the crab meat, red pepper puree, bread crumbs, green onion, mayonnaise, mustard and cayenne pepper. Stir gently until thoroughly mixed. Shape the crab mixture into 8 cakes about 1 1/2 inches thick. Heat the oil in a large, heavy ovenproof skillet over medium high heat. When hot, add the crabcakes and cook until well browned, 1 to 2 minutes. Turn the crabcakes over, then place them in the oven until firm and heated through, 6 to 8 minutes. Serve warm with a sauce of choice. Serves 4.
Roasted Red Pepper Puree: Place 3 or 4 red peppers directly over the medium high flame of a gas range. Turn occasionally with long handled tongs until completely blackened. The peppers can also be baked in a 400F oven in a heavy roasting pan until blackened. Put the peppers in a paper bag and close the bag until the peppers are cool enough to handle. Peel the skin off the peppers under cold running water and discard the seeds and core. Rinse well and pat dry. Puree the peppers in a food processor until smooth.
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Reply
| | | From: Genie· | Sent: 9/13/2008 3:10 AM |
Crab-Stuffed Crepes with Swiss Cheese Sauce
CREPES
3 eggs, beaten
1 1/2 cup milk
2 tbsp butter or margarine, melted
1 cup flour, all-purpose
1/2 tsp salt
1 cup Swiss cheese, grated
CRAB FILLING
1/2 cup butter or margarine
1/2 cup green onion, minced
2 lb crabmeat, fresh lump
salt to taste
white pepper to taste
1 pinch garlic powder(opt)
1/2 cup dry vermouth
SWISS CHEESE SAUCE
2/3 cup dry vermouth
1/4 cup cornstarch
1/4 cup milk
4 cup heavy cream
salt to taste
white pepper to taste
1 1/2 cup Swiss cheese, grated
CREPES:
Place eggs, milk and butter in blender; add flour and blend about 1 minute, until smooth. Refrigerate batter at least 2 hours and as long as 12 hours before making crepes.
To cook crepes, pour 3 tablespoons batter into greased, heated crepe pan or small skillet; cook until done on one side (it is not necessary to cook crepes on both sides).
To assemble crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct seasoning. Place a large spoonful crab mixture on each crepe and roll; place seam side down in two buttered large rectangular glass baking dishes. Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter. Bake uncovered in preheated 400'F. oven 20 minutes, until hot and bubbly.
Serves 24
This dish may be frozen or refrigerated before serving; if chilled, remove from refrigerator 30 minutes before baking.
CRAB FILLING:
Melt butter in skillet; stir in green onions and crabmeat. Mix lightly and cook a few minutes; add seasonings. Add vermouth and boil rapidly until liquid is almost evaporated. Scrape from skillet into bowl; reserve.
SWISS CHEESE SAUCE:
Blend cornstarch and milk; reserve. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons. Remove from heat; stir in cornstarch and milk mixture. Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened. Stir in cheese and cook until melted and well-blended; correct seasoning.
NOTE: This recipe makes enough crepes to fill two baking dishes.
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