Creamed Crabmeat In A Patty Shell Food

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CREAMED LUMP CRAB MEAT WITH COUNTRY HAM



Creamed Lump Crab Meat With Country Ham image

Provided by Pierre Franey

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound lump crab meat or Dungeness or king crab
2 tablespoons butter
2 teaspoons curry powder
4 tablespoons chopped scallions, white only
4 tablespoons dry sherry
1/2 cup heavy cream
1/2 cup half-and-half
2 teaspoons Worcestershire sauce
Salt and freshly ground white pepper to taste
1 egg yolk, lightly beaten in a small bowl
4 slices of country bread or French bread, about 1/4 inch thick, toasted or fresh
8 thin slices country ham like prosciutto, Smithfield or Black Forest
4 lemon wedges for garnishing

Steps:

  • Pick over the crab to remove any traces of shell or cartilage.
  • Heat 1 tablespoon of the butter in a heavy skillet. Add the curry powder and the scallions. Cook, stirring, until wilted. Add 2 tablespoons of the sherry and cook briefly.
  • Add the cream, half-and-half and Worcestershire sauce, and salt and pepper to taste. Bring to a boil and simmer for 5 minutes. Set aside. Keep warm.
  • In a nonstick skillet, heat the remaining butter, and add the crab meat and the remaining sherry. Heat briefly without stirring, and remove from the heat.
  • Add 1/4 cup of the hot cream mixture to the egg yolks. Stir well with a whisk to blend. Return this mixture to the sauce, stirring rapidly. Remove from the heat.
  • Spoon the sauce over the crab meat.
  • Preheat the broiler and prepare the toasts.
  • Heat the ham under the broiler and place the toasts on serving dishes. Add the ham slices. Top with the crab meat and the cream sauce, dividing evenly. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 23 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 14 grams, Sodium 1469 milligrams, Sugar 3 grams, TransFat 0 grams

SEAFOOD PATTY SHELLS



Seafood Patty Shells image

Recipe taken from a recipe card from one of our local grocerie stores. I like making variations of this dish and I will use crabmeat or even leftover cooked salmon. You can also add any kind of your favourite vegetable.

Provided by Poutine

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup butter
1 leek, white part only, minced
1 onion, chopped
1/3 cup all-purpose flour
1/4 cup white wine
2 1/2 cups hot milk
1 1/2 cups table cream
1 tablespoon chicken base
0.5 (400 g) bag frozen scallops, thawed
1 (200 g) bag cooked nordic shrimp
1/2 cup frozen peas
salt and pepper
2 tablespoons chopped fresh dill
6 store-bought patty shells (vol-au-vents cases)

Steps:

  • In a pan, melt butter and cook leek and onion. Sprinkle with flour and cook 1 min, stirring.
  • Add white wine and cook until sauce begins to thicken.
  • Add hot milk, cream and chicken base and simmer over low heat until sauce thickens.
  • Add peas, scallops and shrimp and cook 2 min or until scallops are cooked. Stir in salt, pepper and dill.
  • Fill patty shells with seafood sauce.

PUFF PASTRY SHELL CRAB APPETIZERS



Puff Pastry Shell Crab Appetizers image

A quick, easy appetizer that gets rave reviews. To make it spicier, add either wasabi or horseradish to taste.

Provided by ovendiva

Categories     < 30 Mins

Time 18m

Yield 30 canapes, 10 serving(s)

Number Of Ingredients 8

30 frozen puff pastry shells
8 ounces cream cheese
4 ounces sharp cheddar cheese, shredded
1 (15 ounce) can lump crabmeat
2 tablespoons mayonnaise
garlic powder
salt
pepper

Steps:

  • Soften the cream cheese.
  • Mix all ingredients except shells in bowl.
  • Fill pastry shells (approx. 1/2 tsp each).
  • Bake according to directions on pastry shell box.
  • Serve warm.

Nutrition Facts : Calories 958.6, Fat 66.8, SaturatedFat 20.6, Cholesterol 70, Sodium 676.1, Carbohydrate 65.8, Fiber 2.1, Sugar 2, Protein 24

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

CRABMEAT OR SALMON PATTIES



Crabmeat or Salmon Patties image

These are from the Sunset Seafood cookbook (1985). The recipe is written for crab, but we've been subbing canned salmon in them for years. We like them with Vegan Fried Celery & Cabbage (Recipe #21095) on the side.

Provided by OliveLover

Categories     Crab

Time 25m

Yield 8 patteis, 4 serving(s)

Number Of Ingredients 11

20 saltine crackers, crumbled, enough to make 1 cup, whole wheat work great
2 (7 1/2 ounce) cans each crabmeat or 2 (7 1/2 ounce) cans each red salmon, drained well
4 teaspoons Worcestershire sauce
1/8 teaspoon hot pepper sauce (or to taste)
3 tablespoons chopped fresh parsley
1 1/2 teaspoons prepared mustard
3 tablespoons mayonnaise
1 egg, beaten
3 tablespoons butter (or more, if you like things rich)
chopped parsley (to garnish)
4 lemon wedges (to garnish)

Steps:

  • Finely crumble crackers into a bowl; you should have 1 cup of coarse meal. Flake crab meat or salmon into bowl with crumbs, breaking up any skin and bones if using the salmon (or remove them if you prefer). Add Worcestershire, hot sauce, parsley, mustard, and mayonnaise. Mix until blended. Add egg and blend well.
  • Shape mixture into 8 patties. Lay them on waxed paper or parchment near the frying pan. In a frying pan (I prefer cast iron), melt 1 tablespoon of the butter over medium heat. Cook 4 patties until browned, about 3 minutes. Add another 1/2 tablespoon of butter, turn and brown the other side. Repeat with the remaining butter and patties. You can keep the first batch warm in the oven.
  • To plate, sprinkle patties with chopped parsley; serve with lemon wedges.

Nutrition Facts : Calories 298.4, Fat 15.6, SaturatedFat 6.8, Cholesterol 116.9, Sodium 1310.3, Carbohydrate 15.9, Fiber 0.8, Sugar 1.9, Protein 22.9

CREAMY CRAB-STUFFED PASTRY BITES



Creamy Crab-Stuffed Pastry Bites image

Make and share this Creamy Crab-Stuffed Pastry Bites recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 1h15m

Yield 44 appetizers

Number Of Ingredients 9

4 ounces cream cheese, softened
1/2 cup well-drained crabmeat
2 green onions, chopped
2 teaspoons dried tarragon
salt
pepper
1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes
1 large egg
1 tablespoon milk

Steps:

  • Preheat oven to 400°.
  • In a bowl, mix the cream cheese, crab, onions, and tarragon; blend well.
  • Season to taste with salt and pepper.
  • Place pastry sheets on a lightly floured cutting board; roll out to a 14x10 inch rectangle.
  • Cut out 22 circles from each pastry sheet, using a 2-inch cutter.
  • In a small cup, beat egg and milk with a fork until blended.
  • Spoon 1 teaspoon crab mixture onto center of each pastry circle.
  • Brush edge of pastry with egg mixture.
  • Fold pastry in half to completely enclose filling; press edges together to seal.
  • Place on baking sheet; brush tops with remaining egg mixture.
  • Bake 12-15 minutes or until golden brown.
  • Serve immediately.

Nutrition Facts : Calories 72.8, Fat 5.3, SaturatedFat 1.7, Cholesterol 7.7, Sodium 37.3, Carbohydrate 5.2, Fiber 0.2, Sugar 0.1, Protein 1.2

CREAMED CRAB ON TOAST



Creamed Crab on Toast image

"This is a great ready-in-a-jiffy luncheon dish or Sunday supper," notes Nina DeWitt of Aurora, Ohio. Marjoram and lemon juice in the sauce complement the flavor of the crab quite nicely.

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (6 ounces) crabmeat, rinsed, drained, and cartilage removed
1 tablespoon lemon juice
1/4 teaspoon dried marjoram
Dash cayenne pepper
Toast or biscuits

Steps:

  • In a 1-qt. microwave-safe dish, combine the soup, crab, lemon juice, marjoram and cayenne. Cover and microwave on high for 3-4 minutes or until heated through, stirring once. Serve on toast or biscuits.

Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 776mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.

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