Duquesne Club Crabmeat Hoelzel Recipe Recipe Cards Food

DUNGENESS CRAB BISQUE

Steps:

• Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
• In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
• Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.

EASY SEA SCALLOPS WITH CRAB HOLLANDAISE

Steps:

• 1. Rinse and pat dry scallops. Heat a heavy skillet (cast iron works great) over medium-high heat. When hot, add about 1/2 tablespoon oil and heat until simmering.
• 2. Place scallops in hot pan and sear until browned, about 5 minutes. Turn them over and repeat. Sprinkle with salt and pepper, if desired.
• 3. Mix sauce mix and milk in medium sauce pan over medium heat. Add butter and tarragon and cook, stirring constantly, until sauce boils and butter is melted.
• 4. Stir in crabmeat and cook until heat through.
• 5. Divide scallops between two plates and top with the sauce.

CRABMEAT HOEZEL

Steps:

• In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
• Add olive oil.
• Stir well.
• Cover and refrigerate 24 hours before using.
• Place the crab meat in a chilled serving dish.
• Make a mound of the crab meat.
• Stir the dressing well.
• Ladle over the crab meat.
• Sprinkle with chives.
• Serve with melba toast.

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.