Crab Meat Ramekins Casquinho De Caranguejo Food

KING CRABMEAT CREPES WITH BECHAMEL CREAM GRATIN

Steps:

• Sift the flour and salt into a large mixing bowl. Stir in the beer, mixing until smooth. Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth. Add the sour cream and melted butter. Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up.
• Fill center of each crepe with crabmeat mixture. Roll crepes up and transfer them to a shallow buttered ovenproof dish.
• In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan. Mix well and sprinkle over the filled crepes. Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown. Serve hot.
• On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise. Cook for about 5 minutes until heated through.
• Melt butter in a saucepan. Add onion and saute until transparent. Stir in flour and cook over medium heat until a roux is formed. Mix in thyme and nutmeg. In another saucepan, bring milk and salt to a boil. Pour hot milk quickly into the roux and stir until thickened. Simmer slowly for 15 minutes, stirring constantly. Strain the sauce through a fine sieve.

SIMPLE AND SINFUL CRAB AU GRATIN

Steps:

• Preheat the oven to 200C/400°F.
• Flake the white crabmeat and combine with the brown crabmeat in a bowl and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking for one minute. In a separate pan, gently heat the double cream.
• Remove the butter and flour mixture from the heat and whisk in the heated cream. Return to the heat, gently bring to a boil, then simmer, whisking for a minute or two until thickened.
• Add three quarters of the cheese, the cayenne and paprika and two-thirds of the crab. Season with a little bit of salt and freshly ground pepper.
• Divide the remaining crabmeat between six ramekins. Top with the creamy crab and cheese mixture, and sprinkle the remaining cheese over the top.
• Place the ramekins onto a baking tray and bake in the preheated oven for 15 minutes or until bubbling hot and golden.
• Serve the crab au gratin with triangles of toasted fresh bread or rounds of ciabatta and a simple green herb salad.

CRABMEAT REMICK

Steps:

• Preheat the oven to 400 degrees F.
• Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet,.
• and set aside.
• Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic,.
• mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
• Fold in the crabmeat and mix until well coated with the sauce, being.
• careful not to break up the lumps. Divide the mixture among the prepared.
• dishes and top each portion with 1 tablespoon each of the bacon and.
• cheese. Bake until the crabmeat is hot and the cheese is golden brown on.
• top, 8 to 10 minutes.
• Carefully transfer the ramekins to six plates and serve immediately with.
• croutons on the side.
• Mayonnaise:.
• /1 large egg/.
• /1 large egg yolk/.
• /2 teaspoons fresh lemon juice/.
• /1 teaspoon Dijon mustard/.
• /1/2 teaspoon salt/.
• /2 tablespoons water/.
• /1 1/4 cups vegetable oil/.
• /1/4 cup olive oil/.
• /1/8 teaspoon cayenne, optional/.
• Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water,.
• and salt in the bowl of a food processor or blender. Process on high.
• speed for 20 seconds. With the motor running, pour the oil in a thin.
• stream through the feed tube and process until the mixture begins to.
• thicken. When half of the oil has been incorporated, add the remaining.
• tablespoon of water. With the motor running, add the remaining oil in a.
• thin stream, and process on high until all the oil is incorporated.
• Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
• Chill and use as needed. (The mayonnaise will keep, stored in an.
• airtight container in the refrigerator, for 24 hours.).
• Large Croutons:.
• /1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to.
• 1/2-inch slices/.
• /1/4 cup olive oil/.
• /1/4 teaspoon salt/.
• /1/8 teaspoon freshly ground black pepper/.
• Preheat the oven to 400 degrees F.
• Place the bread slices on a large baking sheet and brush 1 side of each.
• slice with the olive oil, then lightly season with the salt and pepper.
• Bake until light golden brown, about 8 minutes.
• Cool slightly on the baking sheet before handling or serving.
• Yield: 12 to 20 croutons.

CRAB IN RAMEKINS

Steps:

• Preheat oven to 450°.
• Grease four 1-cup ramekins with butter or cooking spray.
• In a big saucepan, melt butter over medium heat.
• Stir in onions and celery until coated with butter.
• Decrease heat to low, cover, and cook for about 15 minutes, or until the vegetables are soft.
• Stir in the Cajun seasoning; cook 1 minute.
• Stir in the flour, baking powder, salt, and cheese; increase heat to medium and cook, stirring constantly, until the cheeses melt.
• Whisk in 1 ½ cups of cream, then the egg yolk, then the remaining 1 ½ cups cream.
• Whisk over low heat until the mixture is cream and slightly thickened, about 5 minutes.
• Stir in the green onion, then gently fold in the crabmeat to avoid breaking it up.
• Spoon ¼ of the mixture into each prepared ramekin.
• Sprinkle ¼ cup panko over the top of each ramekin.
• Place on a rimmed baking sheet or in a baking pan and bake for 20 minutes, until the mixture is bubbly and the bread crumbs are golden brown; serve immediately.
• Tip: can use half lump crab meat and half crab claw meat, for more intense crab flavor.