Crabmeat Thermidor Food

CRAB THERMIDOR

Steps:

• Heat the grill. Mix the brown crab with the cheese, mayo, egg yolk, chives, cream, calvados and mustard. Carefully fold the white crab meat into the mixture and season well. Divide the mix between 4 individual, wide, shallow heat-proof dishes and put them under the grill until golden brown and bubbling. Serve with finely chopped apple and basil and serve with crusty bread.

SEAFOOD THERMIDOR

Steps:

• In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.

CRAB THERMIDOR

Steps:

• In a large saucepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in process cheese and lemon juice until cheese is melted. Remove from heat; stir in cheddar cheese until melted. Stir in crab., Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

CRAB THERMIDOR

Steps:

• In a large sauepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add process cheese and lemon juice; stir until the cheese is melted. Remove from the heat and add cheddar cheese; stir until melted. Stir in crab.
• Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired.
• Bake, uncovered, at 350F for 20-25 minutes or until bubbly.

LAURA'S SEAFOOD THERMIDOR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
• Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
• Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.

MICHAEL'S CRAB THERMIDOR

Steps:

• Pre-heat your oven to 350°F.
• Melt the butter in a medium sauce pan on medium heat.
• Add the minced shallots and stir for 2 minutes.
• Sprinkle the flour evenly and stir until well blended.
• Add the milk gradually stirring until the sauce starts to thicken.
• Add Season All, salt and pepper, mix.
• Now add the spring onion, Italian parsley, the Gruyere and Parmesean cheeses, blend well.
• Add Cayenne and Tabasco followed by the dry white wine. Sauce should be fairly thick, not liquid otherwise add more cheese.
• Now carefully fold in the crab meat and sour cream until well blended. Taste and adjust seasoning to your liking.
• Remove from heat and start filling the crab shells or ramekin dishes. Sprinkle with Paprika and place in an oven proof dish.
• Transfer to the 350°F oven until golden and bubbly (about 30 min.).
• Serve immediately with fluffy white rice.

CREAMY CRAB MEAT THERMIDOR

Steps:

• 1. Saute shallot in butter until tender.
• 2. Add cream, white wine, dijon, and season to taste.
• 3. Place crabmeat in an ovenproof dish and top with the liquid mixture.
• 4. Top with Parmesean cheese.
• 5. Combine bread crumbs and butter and sprinkle mixture over the crabmeat mixture.
• 6. Sprinkle old bay seasoning over the whole dish and bake in a 350 degree oven until bubbly and slightly browned(about 30 mins.)
• 7. Remove from oven and sprinkle lemon juice over the top. Serve and enjoy!

SEAFOOD THERMIDOR

Steps:

• In 1/4 stick of butter saute the onion (or scallions), onion, green pepper, and mushrooms.
• Season 1 cup of cream (or clam juice) with thyme, paprika, pepper, and dill.
• Add seasoned cream into sauteed mixture.
• Add 3/4 roll of crushed ritz crackers to thicken.
• Add 1 pound of lobster, shrimp, crab meat, and/or scallops
• Spread mixture in a small low baking pan.
• In a small sauce pan melt 1/2 stick of butter and add 1/2 roll of crushed ritz crackers.
• Top thermidor with cracker mixture.
• Bake at 350 for 15-20 minutes.
• Serve hot with lemon wedges.

AVOCADO AND CRAB THERMIDOR (EASY MICROWAVE FIX)

Steps:

• Place butter in a bowl & microwave on HIGH for 30 seconds. Stir in flour & return to the microwave for 30 seconds.
• Pour milk into a sml jug or lrg coffee mug & heat on HIGH for 1 minute. Then gradually blend heated milk into butter/flour mixture. Cook on HIGH for 2 minutes, whisking every 30 seconds.
• Add next 5 ingredients (tomato puree thru salt & pepper) to the sauce & stir in the crabmeat.
• Sprinkle avocado flesh w/remaining lemon juice. Pile crabmeat filling into avocado halves & sprinkle w/Parmesan cheese.
• Place in a shallow dish & cook on HIGH for 3 minutes. Serve hot w/brown bread & butter.