Crab Lorenzo Recipes

Crab Lorenzo Recipes

Crab Lorenzo Recipes Ingredients
 

4 large mushrooms, minced
1 shallot, minced
1 centiliter garlic, minced
1/2 stick butter
1/2 cup flour
3 cup half and half
2 tablespoon chives, chpd
1 large bay leaf
1 tablespoon worcestershire sauce
1/4 cup white wine
1 salt and pepper
3/4 lb crabmeat
6 slice french bread, toasted, to 8
1 1/2 cup hollandaise sauce
1 parsley, chpd, garnish
1 lemon slices, garnish

Crab Lorenzo Recipes cooking tips
 
Arthur's, Dallas, TX Saute mushrooms, shallots, and garlic in butter until
transparent. Remove from heat and mix in flour. Over low heat, slowly stir
in half and half. Cook until smooth, 3-4 mins. Add chives, bay leaf,
Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil.
Simmer 30 mins. Remove bay leaf. Add crabmeat and cook 3-4 mins. Arrange
toast slices on heatproof platter. Spoon hot crabmeat mixture over toast.
Cover with hollandaise sauce. Broil until lightly browned, 1-2 mins.
Garnish with parsley and lemon Crab Lorenzo Recipes.

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Crab In Ginger Sauce recipes

Crab In Ginger Sauce recipes

Crab In Ginger Sauce recipes Ingredients
 

2 ready-to-cook whole hard-shell crabs
8 green onions
1 small red pepper
1 piece (about 4x1-inch or 1ox2.5 cm); fresh ginger ro
3/4 cup (180 ml) water
2 1/2 tablespoon (37 ml) dry sherry
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) instant chicken bouillon gra; nules
2 teaspoon (10 ml) soy sauce
2 teaspoon (10 ml) cornstarch
2 tablespoon (30 ml) vegetable oil
1/2 teaspoon (2 ml) sesame oil
1 rinse crabs with water.

Crab In Ginger Sauce recipes cooking tips
 
gently pull; away round hard top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. Cut off claws and legs.
Pound claws lightly with back of cleaver to break shell. Chop down
center of crabs to cut body in half. Cut each half crosswise into 3
pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from
pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger
into thin slices, then cut the slices into very thin strips. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over
medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up
crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings Crab In Ginger Sauce recipes.

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Crab Imperial Recipes

Crab Imperial Recipes 

Crab Imperial Recipes Ingredients
 

1 lb crab meat; pref. backfin
2 tablespoon butter or margarine
2 tablespoon flour
3/4 cup milk
1 egg; beaten
1 egg; hard-cooked, sieved
6 drop worcestershire sauce
1 tablespoon mayonnaise
1/2 teaspoon mustard, dry
1/2 teaspoon parsley flakes
1/4 teaspoon seafood seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup bread crumbs
1/2 cup margarine; melted
1 pimiento; for garnish

Crab Imperial Recipes cooking process
 
Remove cartilage from crab meat; put crab meat in a large mixing
bowl. Melt 2 tablespoons margarine over low heat; add flour, stirring
to make a paste. Add milk; cook slowly, stirring constantly, until
sauce is thickened. Set aside 6 tablespoons white sauce. Add
remaining sauce to crab meat in bowl, along with raw egg, hard-cooked
egg, Worcestershire sauce, mayonnaise, mustard, parsley flakes,
seafood seasoning, salt and pepper; mix gently but thoroughly. Put
crab meat mixture into 6 baking shells or ramekins; top each shell
with bread crumbs, melted margarine and reserved white sauce. Add
pimiento strips for garnish. Bake in preheated 350 F. oven 20
minutes, or until browned on top Crab Imperial Recipes.

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Crab Gratin Recipes

                                                             Crab Gratin Recipes

Crab Gratin Recipes Ingredients
 

6 oz linguine,dry
1/4 lb mushrooms,sliced
1 tablespoon lemon juice
1/4 cup water
3 tablespoon flour
2 cup clam juice
2 tablespoon additional lemon juice
1/2 cup white wine
1/4 teaspoon ground coriander
1/4 teaspoon dried tarragon,crumbled
1/4 teaspoon ground black pepper
1/2 teaspoon soy sauce
2 tablespoon heavy cream
1/4 cup chopped parsley
1/2 cup chopped tomatoes
12 oz crabmeat,picked over to remove cart; ilage
1/2 tablespoon plain bread crumbs

Crab Gratin Recipes cooking tips
 
Preheat oven to 375 degrees.Follow package directions to prepare
linguine.Cook just until al dente,still slightly firm. Drain at
once.Cook under cold running water and put aside to drain
thoroughly.Place in a mixing bowl.
Put mushrooms in a small pot.Sprinkle with 1 tablespoon of lemon
juice.Add water.Place aluminum foil directly over mushrooms.Cover pot
with a lid.Place on high heat.Cook for about 1 minute just until
steam begins to escape from pot.With a skimmer,transfer mushrooms to
a dish.Reserve juices.There will be about 1/4 cup.
Put flour in a 3 to 4 cup saucepan and stir in a little clam juice to
make a smooth paste.Stir in remaining clam juice,lemon juice,white
wine and reserved mushroom juice.Season with coriander,tarragon,black
pepper and soy sauce.Place over medium heat and bring liquid to a
simmer,stirring constantly.Cook and stir until mixture thickens,about
3 to 4 minutes.Stir in heavy cream,then parsley and tomatoes.There
will be about 2 1/2 cups.
Lightly oil a 6 cup gratin dish.Add mushrooms to the pasta. Pour half
the sauce over the pasta mixture.Mix well.Scrape into gratin dish and
pat linguine into a smooth layer.Gently, mix remaining sauce with
crabmeat and spoon over the linguine. Sprinkle bread crumbs over
top.Bake for 15 minutes or until thoroughly heated through.If the top
has not browned,slip under the broiler for a brief minute.Serve
directly from gratin dish. Serves 4 Crab Gratin Recipes.

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Crab Fried Rice With Nam Prik Sauce Recipes

                                                    Crab Fried Rice With Nam Prik Sauce Recipes

Crab Fried Rice With Nam Prik Sauce Recipes Ingredients
 

2 tablespoon peanut oil
1 medium onion, minced
2 cloves garlic, minced
3 cup cooked white rice
8 oz white crab meat
1 tablespoon fish sauce
2 eggs
3 green onions, sliced lime wedges

Crab Fried Rice With Nam Prik Sauce Recipes cooking tips
 
Heat oil in a wok, add the onion and garlic, and stir fry for a
minute on high heat. Add the rice, crabmeat, and fish sauce and
heat. Push the rice mixture to the side. Add the eggs to the center
and while stirring continuously, cook until the eggs are half done
and then stir the rice into the eggs. Add the green onions just
before removing from the heat. The cooking is a 5 minute process.
Squeeze fresh lime over the finished product and add Nam Prik sauce as
necessary to individual plates Crab Fried Rice With Nam Prik Sauce Recipes.

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Crab Fried Rice - Khao Pad Poo Recipes

Crab Fried Rice - Khao Pad Poo Recipes

Crab Fried Rice - Khao Pad Poo Recipes Ingredients
 

2 tablespoon oil
1 chopped garlic clove
1 cup cooked crabmeat
2 beaten eggs
3 cup cooked rice
2 tablespoon maggi seasoning
2 tablespoon fish sauce (nam pla)
2 tablespoon sugar
1/4 cup fish sauce (nam pla)
5 finely chopped green thai peppers; (prik kee noo)
1 sliced tomato
1/2 cup sliced cucumber
1 cilantro/coriander leaves
4 lemons, cut in wedges

Crab Fried Rice - Khao Pad Poo Recipes cooking tips
 
A delicious accompaniment for any dish. Vary the number of chili
peppers in the sauce according to personal taste Crab Fried Rice - Khao Pad Poo Recipes.

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Crab Filling Recipes

                                                              Crab Filling Recipes

Crab Filling Recipes Ingredients
 

1/2 cup butter or margarine
1/2 cup green onion,minced
2 lb crabmeat,fresh lumb
1 salt to taste
1 white pepper to taste
1 pinch garlic powder(opt)
1/2 cup dry vermouth

Crab Filling Recipes cooking process
 
1. Melt butter in skillet; stir in green onions and crabmeat.#
2. Mix lightly and cook a few minutes; add seasonings.#
3. Add vermouth and boil rapidly until liquid is almost evaporated.#
4. Scrape from skillet into bowl Crab Filling Recipes.

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Crab Custard With Lemon Butter Sauce Recipes

                                          Crab Custard With Lemon Butter Sauce Recipes

Crab Custard With Lemon Butter Sauce Recipes Ingredients
 

1 brocolli; bunch, medium cut into
1/2 lb crab meat; fresh or frozen trimmed o
3 eggs
3/4 cup whipping cream
3/4 cup milk salt & ground white pepper
1 pinch nutmeg, ground
1/2 cup white wine
1 shallot, dry; finely chopped
1 cup butter; cut in pieces
1/4 cup whipping cream
1 lemon; juice

Crab Custard With Lemon Butter Sauce Recipes cooking tips
 
In this recipe Quebec snow crab is combined with brocolli, oven-poached
and served on a sauce, nouveau cuisine fashion. This appetizer is the
creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary
French restaurant located in an old stone mill in the village of St.
Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at
the last minute, or you can reheat the cooked flan in a microwave oven for
about 2 minutes at Medium (50 percent).
Cook brocolli florets in boiling salted water just until tender-crisp;
drain. Generously brush 6 to 8 ramekin or custard cups with melted butter.
Divide crab meat with brocolli among the ramekins. In a bowl, whisk
together the eggs, cream and milk; season with salt, pepper and nutmeg.
Fill ramekins three-quarters full with the custard and set in a shallow
panof hot water. Oven poach for 1 hour at 325F or until set. (A knife
insertedin centre should come out clean.)
Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a
knife around the edge of each ramekin and unmold onto sauce.
Lemon Butter Sauce:
In small saucepan, heat wine and chopped shallot. Bring to a boil
and reduce over medium-high heat until only 2 tablespoons of liquid
remain. Reduce heat to low and whisk in butter, a few pieces at a time,
until sauceis smooth and all the butter is incorporated. Whisk in cream and
lemon juice. Keep warm in the top of a double boiler set over hot
water until serving time. MAKES: about 1 1/2 CUPS SAUCE Crab Custard With Lemon Butter Sauce Recipes.

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Crab Crepes En Casserole Recipes

                                                   Crab Crepes En Casserole Recipes

Crab Crepes En Casserole Recipes Ingredients
 

1/3 cup scallion; chopped
1/2 cup mushrooms, fresh; sliced
1/2 teaspoon thyme, whole, dried
1 tablespoon margarine; melted
1 1/2 teaspoon flour
1/4 cup skim milk; , plus 2 t
2 tablespoon dry white wine
1/2 lb crabmeat, lump; drained & flaked
1 tablespoon parsley, fresh; chopped
1 1/2 teaspoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 pinch red pepper
8 crepes

Crab Crepes En Casserole Recipes cooking tips
 
Saute green onions, mushrooms, & thyme in margarine in a skillet until
tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly.
Gradually add milk & wine; cook over med heat, stirring constantly,
until thickened and bubbly. Remove from heat; stir in crabmeat,
parsley, lemon juice, mustard, salt and red pepper Crab Crepes En Casserole Recipes.

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Crab Combination Soup Recipes

                                                     Crab Combination Soup Recipes

Crab Combination Soup Recipes Ingredients

1 oz dried mushrooms
1 boiling water
6 oz fresh or thawed frozen
1 crabmeat
4 oz frozen sea scallops
1/2 cup drained whole or sliced
1 bamboo shoots (1/2 of 8 oz
1 can)
8 green onions
1 teaspoon vegetable oil
1 egg, slightly beaten
6 cup chicken broth
1/2 teaspoon grated pared fresh ginger
1 root
3 tablespoon cornstarch
6 tablespoon water
1 1/2 tablespoon rice wine (or dry sherry)
4 teaspoon soy sauce
2 egg whites

Crab Combination Soup Recipes cooking process
 
1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.
2. Flake crabmeat. Rinse scallops with water, drain and cut into thin
slices. Cut bamboo shoots into thing strips. Chop green onions.
3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so
egg completely covers bottom. Cook over medium-high heat until egg
is set. Loosen edges and turn omelet over to cook other side. Remove
from pan, roll up and cut into thing strips.
4. Pour broth into 3-quart saucepan. Cook over high heat until broth
boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
sliced egg, ginger and pepper. Return soup to boil.
5. Combine cornstarch, 4 tablespoons of the water, the wine and soy
sauce.
Stir mixture into soup. Return soup to boil.
6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg
whites slowly into soup while stirring soup vigorously Crab Combination Soup Recipes.

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Crab Casserole Recipes

                                                   Crab Casserole Recipes

Crab Casserole Recipes Ingredients
 

1 lb crabmeat
2 each eggs, separated & beaten
1 1/2 cup white sauce
1 parsley or green pepper
1/2 teaspoon tabasco
1 salt/pepper to taste

Crab Casserole Recipes cooking tips
 
Separate the eggs. Add beaten yolks to white sauce.
Mix all ingredients and fold in egg whites. Bake in
375 degree oven until brown, about 20 minutes Crab Casserole Recipes.

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Crab Calzone Recipes

                                                         Crab Calzone Recipes

Crab Calzone Recipes Ingredients


1 pkg hot roll mix
1 1/4 cup hot water
2 tablespoon vegetable oil
1 cup ricotta cheese
1 cup grated mozzarella cheese
8 oz cream cheese; softened
1/2 lb crab meat
4 green onions; chopped
1 garlic clove; minced fine
1 small can chopped olives
1 tablespoon chopped parsley; or... dried parsley

Crab Calzone Recipes cooking tips
 
In large bowl, combine flour mixture and yeast from hot roll mix.
Stir in water and oil until moistened. Turn dough out onto lightly
floured surface. With greased hands, shape into ball and knead dough
3 minutes or until no longer sticky. Divide dough into 10 equal parts
and cover loosely with plastic wrap and cloth towel.
In medium bowl, combine remaining ingredients and mix well. On lightly
floured surface, roll each ball of dough to an eight inch circle.
Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush
edge with water. Fold dough in half over filling, press edges to seal
and flute decoratively. Place on greased cookie sheet, and brush with
oil. Bake 400 degrees F. for 25-30 minutes, or until brown Crab Calzone Recipes.

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Crab Cakes With Pasilla Chili Aioli Recipes

                                             Crab Cakes With Pasilla Chili Aioli Recipes

Crab Cakes With Pasilla Chili Aioli Recipes Ingredients
 

1/2 lb shelled cooked crab
1/2 cup mayonnaise
1/2 cup minced carrots
1/2 cup minced celery
1 1/2 teaspoon lemon juice
1 salt
1 pepper
1 cayenne
2 white bread slices
1 tablespoon salad oil
1 fresh cilantro sprigs
1 large dried pasilla chili
1 can sliced pimientos (4 oz)
1 tablespoon olive oil
1 chopped garlic clove
3 tablespoon dry white wine
1 teaspoon lemon juice
1/4 cup chicken broth
1/4 cup mayonnaise
1 salt
1 pepper

Crab Cakes With Pasilla Chili Aioli Recipes cooking tips
 
1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt
and pepper and cayenne to taste.
2. Tear bread into chunks; whirl in a blender or food processor until
crumbs form; mound crumbs on a plate. Drop 1/4-cup portions crab
mixture into crumbs, and sprinkle crumbs over top; pat into
1/2"-thick cakes.
3. Place a 10-12" nonstick frying pan over medium heat. Lightly coat
pan with oil and cook cakes, using a wide spatula to turn once, until
browned on both sides, about 4 minutes total.
4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add
aioli to taste.
1. Remove and discard stems and seeds from dried pasilla; rinse
chili. With scissors, cut the chili in 1/2" pieces.
2. Drain pimientos; pat dry.
3. In a 10-12" frying pan combine olive oil, chili, pimientos and
garlic. Stir over medium heat for 2 minutes. Add wine and lemon
juice. Stir over high heat until most of the liquid evaporates, about
1 minute. Add chicken broth; boil, uncovered, until liquid is reduced
to 1/4 cup, about 2 minutes. Let cool.
4. Whirl mixture in a blender or food processor with mayonnaise until
smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup Crab Cakes With Pasilla Chili Aioli Recipes.

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Crab Cakes Maryland Recipes

                                                Crab Cakes Maryland Recipes

Crab Cakes Maryland Recipes Ingredients
 

2 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
1 teaspoon louisiana hot sauce
2 eggs (beaten)
2 tablespoon mayonnaise
1 lb cooked crab (flaked)
1/2 cup cracker crumbs
1 salt & pepper to taste
1 flour for dredging

Crab Cakes Maryland Recipes cooking process
 
Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs,
andmayonnaise together. Add the crab and crumbs, and season with salt and
pepper to taste. Divide the mixture into 8 cakes and dredge in flour.
Thesecan be deep fried at 375 to 380 deg. for 2-3 min. or until golden
brown. Oryou may pan fry them on both sides in butter Crab Cakes Maryland Recipes.

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Crab Cakes #2 Recipes

                                                     Crab Cakes #2 Recipes

Crab Cakes #2 Recipes Ingredients
 

3/4 lb cooked crab meat, shredded
1 cup bread cubes
2 small eggs
1 1/2 teaspoon french mustard
1 tablespoon worcestershire sauce
1/2 teaspoon old bay seasoning or salt
1/2 teaspoon pepper

Crab Cakes #2 Recipes cooking tips
 
Brush cooking surfaces with butter or margarine. Combine all
ingredients and place in triangular pockets. Lower lid, latch in top
position and cook 4-6 minutes or until done Crab Cakes #2 Recipes.

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Crab Cakes Recipes

                                                         Crab Cakes Recipes

Crab Cakes Recipes Ingredients
 

1 lb backfin crabmeat
1 teaspoon worcestershire sauce
2 tablespoon mayonnaise
1 each egg, beaten
1/4 cup cracker meal
1 garlic to taste
1 pinch cayenne pepper

Crab Cakes Recipes cooking tips
 
Combine all ingredients and form into small cakes.
Sautee in butter. Serve hot with tarragon sauce Crab Cakes Recipes.

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Crab Broccoli Casserole recipes

                                           Crab Broccoli Casserole recipes

Crab Broccoli Casserole recipes Ingredients
 

1 each bunch broccoli
2 tablespoon butter
1/2 lb crab meat
1 cup sour cream
1 tablespoon grated lemon peel
2 tablespoon lemon juice
1/4 cup chili sauce (chili salsa)
1 cup cheddar cheese grated
1 each small onion diced
1 dash sea salt
1 dash cayenne

Crab Broccoli Casserole recipes cooking process
 
Saute broccoli in butter until tender; cut into small pieces. Mix
broccoli with crab meat. Add remaining ingredients and stir. Put into
small oiled baking dish. Bake uncovered at 350 degrees for 20 minutes, or
until cheese is melted and top browned. Serves 4 Crab Broccoli Casserole recipes.

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Crab Bisque Recipes

                                                              Crab Bisque Recipes

Crab Bisque Recipes Ingredients
 

2 tablespoon butter
1 teaspoon onion, finely chopped
1 tablespoon parsley, finely chopped
1 1/2 cup crabmeat, chopped
2 tablespoon flour
2 cup chicken broth
2 cup cream, light
1 pinch cayenne pepper
1 salt

Crab Bisque Recipes cooking tips
 
In a saucepan, melt the butter. Add the onion and cook slowly until
golden. Add the crabmeat and parsley and cook over low heat stirring
constantly (about 4 minutes). Add the flour, stir to blend and cook
for 3 minutes more. Stir in the chicken broth and simmer gently for
20 minutes. KEEP PAN PARTIALLY COVERED. Add the cream and cayenne
pepper. Heat & add salt to taste. Makes 5 cups Crab Bisque Recipes.

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Crab Artichoke Heart and Pasta Casserole Recipes

                                             Crab Artichoke Heart and Pasta Casserole Recipes

Crab Artichoke Heart and Pasta Casserole Recipes Ingredients
 

1 stephen ceideburg
1 lb tiny shell noodles
1 shallot, minced
4 green onions, chopped, including gr; een tops
2 tablespoon butter
1 cup chicken stock
1/2 cup dry white wine
1/4 cup marsala or madeira
3/4 cup cream
1/2 cup grated gruyere or other swiss chees; e
1/2 lb crab meat
2 jars marinated artichoke hearts, cu; t in half
1/2 cup chopped flat-leaf parsley
1 salt and pepper to taste
1/4 cup grated parmesan
2 tablespoon bread crumbs

Crab Artichoke Heart and Pasta Casserole Recipes cooking process
 
Cook shell noodles in large pot of boiling water until tender. Drain.
Melt butter and saute shallot and green onions until soft. Add chicken
stock and white wine. Reduce by halt Stir in Madeira and bring to a
boil, Stir in cream and cook until just thickened.
Add cheese to sauce. Combine sauce with pasta and stir in crab and
artichoke hearts. Add parsley and salt and pepper to taste.
Butter a ceramic casserole and put pasta mixture into it. Preheat
oven to 350 degrees F. Top casserole with grated Parmesan and bread
crumbs and bake 30 to 40 minutes, until heated through and bubbling Crab Artichoke Heart and Pasta Casserole Recipes.

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Crab And Asparagus Soup Recipes

Crab And Asparagus Soup Recipes

Crab And Asparagus Soup Recipes Ingredients
 

2 teaspoon reduced-calorie margarine
1/3 cup chopped onion
1/3 cup diced celery
2 tablespoon finely chopped carrot
1 garlic clove, minced
1/2 teaspoon minced shallots
1 tablespoon all-purpose flour
2 cup skim milk
1 tablespoon dry sherry
1/2 bay leaf
1/2 teaspoon salt
1/2 teaspoon worcestershire sauce
1/2 teaspoon grated lemon peel
1/8 teaspoon ground white pepper
1/8 teaspoon thyme leaves
3 oz thawed, well drained crabmeat, flak; ed
1/2 cup sliced asparagus spears

Crab And Asparagus Soup Recipes cooking tips
 
In 1 1/2-quart saucepan heat margarine over medium-high heat until
bubbly; add onion, celery, carrot, garlic, and shallots; saute,
stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with
flour and stir quickly to combine. Gradually add milk, stirring
constantly, and cook until sauce is smooth. Add remaining
ingredients, except crabmeat and asparagus and bring to a boil.
Reduce heat to low and add crabmeat and asparagus. Cover and cook,
stirring occasionally, until soup is thickened and vegetables are
tender, 20 to 30 minutes. Remove and discard bay leaf before serving.
Makes 2 servings Crab And Asparagus Soup Recipes.

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