Posted by sherry on November 06, 2001 at 10:57:05:
In Reply to: ISO Crabmeat Recepies posted by Debbie on November 05, 2001 at 18:44:10:
Hot Jalapeno Crab Dip
Makes 8 Appetizer Servings
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Ingredients for Jalapeno Crab Dip:
1 lb. lump crabmeat, picked over for shells and cartilage
1 tsp. chopped garlic
1/2 cup chopped pickled jalapenos
1/4 lb. Monterey Jack cheese with jalapenos, grated
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. salt
1/2 cup mayonnaise (homemade or store bought)
2 oz. Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons
Ingredients for Toasted Croutons:
1 loaf French bread (about eight inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch thick slices
5 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Ingredients for Mayonnaise:
1 large egg
1 tbsp. Creole or whole-grain mustard
1/2 tsp. salt
1 tbsp. fresh lemon juice
1 cup vegetable oil
Instructions for Toasted Croutons:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 tsp. of the salt and 1/8 tsp. of the black pepper. Turn the slices over, brush with the remaining oil, and sprinkle with the remaining 1/8 tsp. each salt and pepper.
3. Bake for about six minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about six minutes. Remove from the oven and let cool completely before serving.
Instructions for Mayonnaise:
4. Combine the egg, mustard, salt, and lemon juice in a food processor or blender and process until smooth, about 15 seconds. With the motor running, pour the vegetable oil through the feed tube in a slow, steady stream. Cover and chill for one hour in the refrigerator before serving. Best if used within 24 hours.
Instructions for Jalapeno Crab Dip:
5. Preheat the oven to 350 degrees.
6. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size shallow baking dish. Sprinkle the cheese evenly on the top of the crabmeat mixture.
7. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about five minutes before serving with the croutons.
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Grammie Hamblet's Deviled Crab
Tuesday, December 14, 1999
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Makes 4 to 6 servings
Grammie Hamblet's deviled crab! I have maintained all my life that this was the best cooked crab I have ever known. It was made with finely chopped, crisp vegetables, cracker crumbs, and butter, seasoned well and cooked just long enough to heat the crab meat without turning it mushy.
Served with a very brisk wine -- a Muscadet or a Chablis -- it was indescribably delicious. Grammie Hamblet deserved a seat in gastronomic heaven for having thought that one up.
Chop enough celery to make 1 cup. It must be cut finer than fine. Add 1 good-sized green pepper also cut exceedingly fine, 1 cup of finely sliced green onions, 1/2 cup of chopped parsley, 2 pounds of crabmeat, 2-1/2 cups of coarsely crushed cracker crumbs, 1 teaspoon of salt, 1-1/2 teaspoons of dry mustard, a healthy dash of Tabasco, 1/2 cup of heavy cream, and 1 cup of melted butter.
Toss lightly and spoon into a buttered baking dish. Top with additional crushed cracker crumbs and brush with melted butter. Bake at 350 degrees for 25 to 30 minutes or until delicately browned.
From "The Armchair James Beard" edited by John Ferrone
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Crabmeat Salad With Hazel Dressing
Makes 4 lunch servings
1 pound lump crabmeat (picked over)
1 cup coarsely chopped romaine lettuce
1 cup chopped tomatoes
2/3 cup very finely chopped celery
Hazel Dressing (recipe follows)
4 large lettuce leaves
Freshly ground black pepper to taste
In a medium-sized bowl, combine the crabmeat, romaine, tomatoes, celery and 1-1/4 cups Hazel Dressing, being careful not to break up crabmeat. Serve on a bed of lettuce; sprinkle with freshly ground pepper. Serve the remaining dressing in a bowl at the table.
Hazel Dressing
Makes about 3 cups
1 egg plus 2 egg yolks
1-1/2 cups vegetable oil
1 cup chopped green onions
1/2 cup tomato sauce
1 tablespoon white vinegar
2 teaspoons sugar
1-1/2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
1/2 teaspoon ground red pepper (preferably cayenne)
In a food processor or blender, blend the egg and egg yolks for 2 minutes. Leave the machine running and gradually add the oil in a thin stream. Then add the remaining ingredients and blend until thoroughly mixed. Refrigerate until ready to use. (This may be made several days ahead.)
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Crabmeat Stuffing
15 white bread slices
1 pound claw crabmeat
1 pound jumbo lump crabmeat
1 cup whipping cream
1/2 cup dry sherry
1 1/2 teaspoons Old Bay seasoning
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon white pepper
2 teaspoons hot sauce
1 1/2 teaspoons Dijon mustard
2 cups shredded provolone or Swiss cheese
3/4 cup minced celery
3/4 cup chopped green bell pepper
5 green onions, sliced
1 tablespoon vegetable oil
1/4 cup mayonnaise
Cut bread slices into 3/4-inch squares. Place in a single layer on a baking sheet. Bake at 350° for 10 minutes or until lightly toasted. Set aside.
Drain crabmeat, removing any bits of shell; set aside.
Bring whipping cream and sherry to a boil; boil 5 minutes. Stir in Old Bay seasoning and next 5 ingredients. Gradually add cheese, stirring until blended. Set aside.
Sauté celery, green pepper, and green onions in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender.
Combine bread cubes, crabmeat, cheese mixture, vegetables, and mayonnaise, tossing gently.
Spoon into a 13-x 9-inch baking dish coated with cooking spray. Bake at 350° for 40 minutes or until bubbly. Yield: 10 to 12 servings.
Chef Larc Lindsey/The Huyler House
Dewees Island, South Carolina
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Stuffed Crab, Brazil Style (3-6)
Category: Crab
Country: Brazil
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Ingredients...
6 small crabs
olive oil
2 tbsps lime juice
2 cloves garlic, crushed
salt & black pepper
1 mediuim onion, finely sliced
2 spring onions, chopped
2 medium tomatoes, peeled,seeded & chopped
2 tbsps chopped fresh coriander
1-2 hot chilli peppers, seeded & chopped
2 oz fresh breadcrumbs
1 egg, beaten
Fine bulghar wheat
Lettuce leaves
small black & green olives
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Instructions...
Remove the meat from the cooked crabs. Brush the inside of the shells or other serving dishes with a little olive oil.
Season the crabmeat with the lime juice, garlic and seasoning to taste and set aside.
Heat 2 tbsps olive oil and saute the onion, spring onions and tomatoes until the mixture is soft and well blended. Cool slightly and combine it with the crab.
Add the coriander leaves, chilli peppers and the breadcrumbs and mix well. Divide between the crab shells or dishes. Brush the top with beaten egg then sprinkle with a little bulghar wheat.
Bake in a preheated oven 180 C Gas 4 for 30 minutes or until lightly browned. Garnish the serving plate with lettuce leaves and olives.
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Crab Bites
1 cup butter, softened
1 jar Old English cheese (sharp), softened
2 tablespoons mayonnaise
1/2 teaspoon garlic salt
2 dashes Worcestershire sauce
7 ounce can crab meat
6 English muffins, split
Blend crab, butter, cheese, seasoning, mayo,and Worcestershire
sauce into a paste.
Spread on English muffins. Each muffin may be cut into 8 bite-sized
pieces or left whole and frozen.
Bake thawed in a preheated oven 10-15 minutes or until browned.
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FREEZE-AHEAD CRAB APPETIZERS
1/2 cup butter, softened
2 6-oz jars sharp cheddar cheese spread
1 tablespoon mayonnaise
1 teaspoon garlic salt
1 teaspoon seasoned salt
2 6-oz cans crab meat
18 English muffins
Blend together first five ingredients. Stir in crab meat. Pop
muffin halves in toaster briefly to crisp. Spread the mixture on
the the muffin halves. Cut each half into eight wedges.
At this point, you can either broil them for several minutes until
bubbly and lightly browned, or place the wedges onto a cookie sheet
and flash-freeze them in the freezer. When frozen, put them into
plastic bags, seal well, and return to freezer.
To reheat, simply place them under a broiler for several minutes,
or until bubbly.
Serves 36 (assuming one half muffin each, or 8 triangles).
Crab and Shrimp Appetizer Balls
Yield: about 36 appetizer balls
1 cup Rice Krispies cereal, crushed to 1/4 cup
2 tablespoons Parmesan cheese
2 cups Kellogg's Rice Krispies cereal
2 egg whites
1/2 teaspoon seasoned pepper
1/2 teaspoon dry mustard
2 tablespoons light, reduced calorie mayonnaise
1 tablespoon finely chopped cilantro
2 tablespoons finely chopped green onions
1/4 teaspoon liquid pepper sauce
1/4 cup finely chopped celery
1 package (6 oz.) frozen crab, thawed, finely chopped
4 ounces cleaned, raw shrimp, finely chopped
Vegetable cooking spray
6 tablespoons light, reduced calorie mayonnaise
3 tablespoons Dijon mustard
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped green onions
1/4 teaspoon liquid pepper sauce
Combine the 1 cup crushed Rice Krispies. cereal and cheese. Set
aside. In large mixing bowl, thoroughly combine remaining appetizer
ingredients. Using level measuring-tablespoon, shape into balls.
Coat balls in crushed cereal and cheese mixture. Place on baking
sheet coated with cooking spray. Spray balls lightly with cooking
spray.
Bake at 350 F about 10 minutes or until lightly browned. Serve hot
with sauce.
To make sauce, thoroughly combine all sauce ingredients and store
in refrigerator.
Variation: Substitute 1 package (8 oz.) imitation king crabmeat
for crab.
Crab Tidbits
1 pkg. Sandwich-style english muffins
1 lb. crabmeat
5 oz. Kraft Old English Cheese Spread
1/2 cup butter, softened
2 Tbsp. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
3 Tbsp. Old Bay seasoning
Parmesan cheese, grated
Split english muffins into halves.
Combine crabmeat, cheese, butter, mayonnaise, garlic powder, seasoned
salt, and
Old Bay seasoning; mix well; spread mixture equally onto each half;
cut halves into 8 bite-size pieces; sprinkle with Parmesan cheese.
Place bite-size pieces on a cookie sheet and place under broiler
until cheese melts.
Makes 96 puffs.
Crab Hors D'Oeuvres
1/2 cup butter
6 oz jar Old English Cheese Spread
1/2 tsp mayonnaise
1/2 tsp garlic powder
1/2 tsp season salt
7 oz crab meat
6 English muffins
Mix all ingredients. Spread mixture over English muffins. Cover
and freeze. To prepare: Cut frozen muffins into 4 pieces, place
on ungreased cookie sheet. Bake at 375 F for 10-15 mins (till golden
brown).
CRAB CAKES WITH CREAMY CHILI SAUCE
1 tablespoon vegetable oil
2 shallots, chopped
2 garlic cloves, chopped
2 teaspoons chili garlic sauce
1/2 cup whipping cream
1/4 cup sake
1/4 cup fresh lime juice
1 1/2 cups fresh white breadcrumbs
8 ounces fresh crabmeat, picked over
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1 large egg
2 tablespoons water
2 tablespoons vegetable oil
Heat oil in heavy medium skillet over medium-low heat. Add shallots
and garlic and saute until tender, about 5 minutes. Add chili garlic
sauce and stir 1 minute. Add cream, sake and lime juice. Simmer
until sauce is slightly thickened, about 7 minutes.
Mix first 4 ingredients in medium bowl. Season with salt and pepper.
Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons
egg mixture into crab mixture (mixture will be dry). Discard
remaining egg mixture. Form crab mixture into four 2 1/2- to 3-inch
round patties, using about 1/2 cupful for each.
Heat oil in heavy large skillet over medium-high heat. Add crab
cakes and saute until golden brown, about 4 minutes per side.
Transfer to plates.
Drizzle sauce over and serve.
4 Appetizer Servings
Low-Fat Crab Supreme Canapes
7 ounce can crab meat, drained
1/4 cup minced celery
2 teaspoons prepared mustard
4 teaspoons sweet pickle relish
2 green onions, finely chopped
1/2 cup fat free mayonnaise
16 fat free crisp crackers
Rinse crab meat under cold water and remove any cartilage. Place
crab meat in medium bowl and flake with a fork. Add celery, mustard,
pickle relish, green onions and fat free mayonnaise to crab meat;
mix well. Spread mixture on crackers (about 1 tablespoon per
cracker.) Place 8 crackers on a microwave platter lined with paper
towels. Cover canapes with wax paper. Microwave on medium high for
30 to 45 seconds or until mixture is hot. 4 Repeat with remaining
canapes. Serve hot. Makes 16 canapes.