Crabmeat Sycamore Food

CRABMEAT HOLLANDAISE

Steps:

• DIRECTIONS FOR HOLLANDAISE SAUCE:.
• In a double boiler or a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
• Season with a dash of salt and pepper.
• Continue to whisk the mixture until it is a pale yellow and slightly thick.
• Remove the bowl from the pot and whisk vigorously.
• Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
• DIRECTIONS FOR CRABMEAT:.
• Place crabmeat into large mixing bowl.
• Add unseasoned bread crumbs, eggs, butter, flour, heavy whipping cream, Port Wine or Cream Sherry, 1/2 of the Hollandaise Sauce, salt, pepper, onion powder, garlic powder, thyme, tarragon, Old Bay Seasoning & parsley flakes.
• Mix well with large spoon.
• Place into a well-greased oven-proof baking dish.
• Sprinkle top with additional bread crumbs & evenly spread the remaining sauce over the top.
• Finally, sprinkle the top with paprika.
• Place, uncovered, into preheated 400 degree oven 15 to 20 minutes.

CRABMEAT SYCAMORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
• Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
• Bake in the preheated oven until bubbly, about 30 minutes.

CRABMEAT ST. PETER

Steps:

• Melt butter and add onions and mushrooms, sauteing until tender.
• Add peppers and seasonings and simmer for five minutes.
• Add crabmeat and saute just until the crabmeat is hot, then add the wine and simmer until absorbed and reduced.
• Remove from heat and let stand momentarily.
• Serve over steamed rice.

CRABMEAT SYCAMORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
• Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
• Bake in the preheated oven until bubbly, about 30 minutes.

CRABMEAT SYCAMORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
• Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
• Bake in the preheated oven until bubbly, about 30 minutes.

CRABMEAT SYCAMORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
• Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
• Bake in the preheated oven until bubbly, about 30 minutes.

GUACAMOLE WITH CRABMEAT

Steps:

• In a large bowl, place all but 1/4 cup of the avocado pieces. Add.
• 2 tablespoons of the lime juice, 2 tablespoons of the cilantro,.
• 1 teaspoon of the jalapeno, 1/2 teaspoon of the cumin, 1/4 teaspoon.
• of the garlic, 1/4 teaspoon of the salt, and a pinch of cayenne, and.
• mash with the back of a fork until smooth. Add 1/4 cup of the onions.
• and 1/4 cup of the tomatoes to the avocado mixture, and stir well to.
• combine. In a separate bowl, combine the remaining ingredients with.
• the crabmeat and gently toss to combine. Fold the crabmeat mixture.
• into the mashed avocado mixture, stirring to combine, but being.
• careful not to break up the crabmeat. Season to taste. Divide among.
• 4 chilled Martini glasses and serve with tortilla chips.

CRABMEAT SAUCE

Steps:

• heat the oil in a saute pan over medium heat.
• add the onion and the parsley.
• after 1 minute add the garlic, dried thyme and the crab meat.
• cook for one minute more.
• pour in the wine and clam juice.
• raise the heat to high, to cook off the wine.
• add the canned plum tomatoes.
• cook the tomato sauce for 25-30 minutes, to reduce.
• stir occasionally to help the crab disintergrate.

SOUFFLéED CRAB-MEAT CANAPéS

Steps:

• Preheat oven to 425 degrees. Place rack in center of oven. Lightly toast bread and place on foil-lined baking sheet.
• Place egg yolks, 1 tablespoon lemon juice, the salt and 1/2 tablespoon pesto in food processor or bowl. While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise. Transfer to a clean bowl and mix in crab meat. Stir in remaining lemon juice.
• In another bowl, beat egg whites until they hold peaks. Fold into crab-meat mixture.
• Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely. Lightly dust with paprika. Bake 15 minutes, until puffed and browned. Cut each slice in half and serve at lunch or as a first course, or cut each slice in six pieces and pass as hors d'oeuvres.

CRABMEAT NORFOLK

Steps:

• Place crab in a bowl.
• Stir in vinegar.
• Melt butter.
• Toss with crab.
• Grease a 6-cup dish (11x7), add crab.
• Heat oven to 400-450 degrees.
• Add crab, cook 15-20 minutes, while its preheating and bake until the sides are bubbling hot, the crab may only be brown in a few spots before its done. Broil if you want it darker.

SUE'S LUMP CRABMEAT ST. MARTIN

Steps:

• In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
• Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.
• Sprinkle in flour, blending well into mixture.
• Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
• Reduce heat to simmer and add white wine, lemon juice and hot sauce.
• Add Parmesan cheese, stirring constantly so mixture will not scorch.
• Season to taste using salt and cayenne pepper.
• Add red bell pepper for color.
• If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
• Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.