Christmas Eve Crab Sauce Food

CHRISTMAS SEAFOOD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
• Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
• In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
• Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

OVEN-ROASTED CRAB "BUON NATALE"

Steps:

• Crack the crab reserving the juices and tomalley. Set aside.
• Make the tomalley sauce by pushing the tomalley through a sieve with a wooden spoon into a small pot. Add the chili flakes, thyme, garlic, and lemon juice. Mix in the reserved crab juices and bring to a quick simmer over low heat. Give it a final quick stir and remove the pan from the heat. Pour the tomalley mixture into a small mixing bowl and allow it to cool. (Start roasting the crab once the tomalley sauce is cooling.) As soon as the tomalley sauce feels lukewarm to the touch, add the mayonnaise or aioli along with the salt and pepper. Taste and add more salt, pepper, or thyme, if you like.
• Put a rack in the middle or lower third of the oven and preheat the oven to 500 degrees F.
• On the stove, in a large oven-proof saute pan or casserole, heat the butter, olive oil, garlic, thyme, and lemon zest over medium-high heat until hot. Add crab pieces and season with salt, pepper, to taste, and mix well. Put the pan in the oven and cook until the crab is hot throughout and the garlic is golden brown. (Watch carefully; the crab heats very quickly and at 500 degrees F the garlic can burn easily.) Remove the crab from the oven, drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top.
• To serve, stack the crab on a platter and drizzle with the tomalley sauce or serve the tomalley sauce in a small bowl and allow your guests to help themselves. Garnish the platter with lemon wedges and slices of garlic-rubbed toast. Serve immediately.

CHRISTMAS EVE CREAMY CRAB PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Cook pasta according to package directions.
• While the pasta cooks, heat extra virgin olive oil in a large pan over medium heat.
• Add the garlic and sauté until soft and fragrant.
• Add heavy cream and the shredded Parmesan to the pan.
• Stir gently until all the cheese has melted.
• Add Crab Delights and gently break the flakes apart with your spoon or spatula.
• Drain pasta, reserving about a half a cup of the cooking liquid.
• Add drained pasta to sauce. Stir over low heat for about a minute, adding a little of the cooking liquid if the pasta seems too dry.
• Add in the tomatoes and parsley and gently toss all together.
• Serve with extra grated "sprinkle cheese" (Parmesan) and enjoy!

ITALIAN BLUE CRAB SAUCE

Steps:

• Using a large stockpot, cover the bottom of the pot with the EVOO.
• Once heated, saute the garlic, crushed red pepper, parsley and basil.
• Add in crushed tomatoes and tomato paste and simmer for 30 minutes.
• Add in the crab and simmer with the lid partially covered for several hours.
• Remove from heat and cool. Put back in refrigerator and allow to sit overnight.
• 1 hour before serving, take out and simmer again on the stove.
• Remove crabs to allow to cool. Serve sauce over spaghetti.
• Once the pasta course is complete, serve the whole crabs and pick out the meat. UNBELIEVABLE!

FEAST OF THE SEVEN FISHES: KING CRAB LEGS WITH DRAWN BUTTER (DAY FOUR)

Steps:

• Cut claws at joints to fit into your microwave. Wrap claws in damp paper towels and wrap tightly in plastic wrap.
• Place wrapped claws in the microwave 1 package at a time and cook for 2 minutes.
• Remove and carefully unwrap, they'll be steamy so be careful of the full-facial steam.
• Serve and enjoy with hot melted butter, lemon wedges and plenty of napkins.
• **tip: Since the legs have been steamed and thus the shells are softened, I use kitchen shears to open the crab legs rather than a crab cracker before serving.

CRAB CAKES

Steps:

• Gently mix the crab meat, mayonnaise, mustard, lemon zest, salt pepper, cayenne and 1/4 cup of panko in a bowl. You don't want to break up the lumps too much.
• Take the rest of the panko and put it on a plate.
• Form the crab mixture into 6 patties.
• Heat a heavy bottomed pan over medium heat. Add the canola oil.
• Press the crab patties into the panko bread crumbs on each side.
• Carefully add the crab cakes to the hot oil and cook on each side for about 4 minutes until crispy and heated through.
• Serve with your choice of sauces.

CHRISTMAS DINNER IDEAS: PRIME RIB ROAST RECIPE

Steps:

• Remove your prime rib roast from the refrigerator 1 hour ahead of cooking.
• Preheat the oven to 450°F. Prepare a roasting pan fitted with a wire rack. Set aside.
• Pat the roast dry with paper towels. Then score the fat on the outside about 1/8-inch deep using a sharp knife in a diamond pattern.
• Rub the meat on all sides with the oil, followed by the salt and pepper. Place the roast fat-side up in the roasting pan.
• Add fresh herbs around the roast.
• Place the meat in the oven and roast for 10 minutes. Then reduce the heat to 325°F. Every 30-60 minutes, baste the meat by spooning of bulb-basting the pan juices onto the meat.
• After 60-90 minutes, start checking the internal temperature of the meat.
• Insert the probe of an instant-read thermometer into the center of the roast: 115°F is rare, 125°F is medium-rare, 135°F is medium, 140°F is medium-well and 145°F is well-done.
• When your desired doneness is reached, remove the roast to a carving board and cover with foil. Let it rest for about 15 minutes to allow the juices to redistribute throughout the meat.
• Slice against the grain. Serve and enjoy!

CHRISTMAS CRAB CAKES

Steps:

• Combine crab, panko, beaten eggs, mayonnaise, mustard, Worcestershire sauce, salt, pepper, parsley, and lemon zest and juice in a large bowl. Using your hands or a rubber spatula, gently fold the ingredients until combined, being careful not to break up the crab. Cover and chill at least 1 hour or up to overnight.
• Preheat oven to 200°F. Place a wire rack inside a large rimmed baking sheet; set aside.
• Heat butter and olive oil in a large nonstick skillet over medium. Gently form the chilled crab mixture into 10 (2-inch) balls. Do not squeeze mixture. Place balls in skillet in batches. Do not overcrowd the pan. Cook until golden brown on one side, about 4 minutes. Flatten slightly with a spatula before gently flipping over; cook until golden brown, about 5 minutes. Transfer cooked crab cakes to the prepared rack, and place in preheated oven to keep warm. Repeat procedure with remaining crab mixture.
• Transfer hot crab cakes to a serving plate; sprinkle with parsley. Serve with desired sauces, and garnish with lemon wedges.

CHRISTMAS EVE CRAB SAUCE

Steps:

• 1. Wash and clean and thoroughly drain shellfish. 2. Crush crabshell (only) and boil in 4 cups water for 2 hours. 3. Strain crabshell and keep all liquid. 4. Sautee onion and garlic in olive oil until transparent. Stir. 5. Add tomato puree and tomato paste. Sautee for few minutes. Stir. 6. Add 1 (15 oz can) water and 3 (6 oz) cans of water and the water left over from the crab shell. Stir. 7. Add salt and pepper to taste, parsley, oregano and bay leaf. Stir. 8. Bring to boil and simmer for 2 hours. Stir occasionally so it doesn't stick to bottom. 9. Add crab, shrimp and calamari and simmer for 2 minutes. Add basil. Stir. 10. Serve over thoroughly drained vermicelli. Make sure each dish gets a lot of shellfish on it. 11. Sprinkle with Romano cheese. Will Serve 8 people.