May 25, 2001 The gumbo was quite good – lots of very sweet lump crabmeat, hot but not overpowering spice, a very rich-tasting and –feeling broth, and jasmine rice; it seemed a bit … From cheftalk.com
KILLER COLD CRAB SALAD FOR A MARTINI GLASS | CHEF FORUM
Nov 26, 2010 I need a really, really exceptional cold crab salad appetizer to serve in a martini glass, which i will rim with lemon juice and dip in Old Bay Crab Seasoning. This is for a client … From cheftalk.com
Jan 9, 2010 I'm trying to make an intense crab tasting tomato sauce like grandma used to make. I have tried using live crabs and live crabs with crabmeat added to no avail. My question is if I … From cheftalk.com
Feb 24, 2008 Has anyone heard of a marsala sauce that includes white wine?A local restaurant serves this amazing filet marsala topped with crabmeat dish.I tried making this dish @ home … From cheftalk.com
COOKING FORUM, RECIPES & PRO CHEF TIPS - CHEFTALK - CHEF FORUM
Dec 30, 2007 You said you were going to be adding crabmeat and then baking after restuffing the shells, so I would skip this obviously painful step of boiling them. Lobster Thermidor is … From cheftalk.com
CRAB GUTS!!!! | COOKING FORUM, RECIPES & PRO CHEF TIPS - CHEFTALK
Mar 20, 2009 The soy and stuff are just an accent to bring the crab flavor forward. The result is a dipping sauce, into which you can dip your cold cooked crabmeat. An alternative would draw … From cheftalk.com
WHAT IS "LUMP CRAB" | COOKING FORUM, RECIPES & PRO CHEF TIPS
Dec 20, 2006 Lump crab is the extra large portions of meat that come out of a crab body. There are still other designations in Texas. Like extra large, lump crab. These come out of the main … From cheftalk.com
May 24, 2006 1 lb. crabmeat Mix together first 9 ingredients. Fold in breadcrumbs and parsley. Fold in crab meat. Form into 4-6 patties. Lightly coat patties in flour on both sides. Deep-fry … From cheftalk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
