Sues Lump Crabmeat St Martin Food

CRABMEAT MARTIN

Crabmeat Martin image

Provided by Andrew Jaeger

Categories Bake Mardi Gras Mayonnaise Crab

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 pound crabmeat, picked clean of any shell fragments
2 tablespoons Creole mustard
2 tablespoons finely chopped green onions
Topping
1 cup mayonnaise
2 tablespoons yellow mustard
1/2 teaspoon Tabasco sauce
1/2 tablespoon Worcestershire sauce

Steps:

Preheat the oven to 350 degrees.
Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat. Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture. Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot.

SUE'S LUMP CRABMEAT ST. MARTIN

Sue's Lump Crabmeat St. Martin image

For that next cocktail party, this dish makes an excellent hors d'oeuvres and should be served hot with garlic croutons or crackers. The serving size is approximate.

Provided by Lindas Busy Kitchen

Categories < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1/4 lb butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green onion, chopped
1 tablespoon garlic, diced
2 tablespoons flour
3 1/2 cups hot whipping cream
1 ounce dry white wine
1 tablespoon lemon juice
1 dash hot pepper sauce
1/4 cup parmesan cheese, grated
salt, to taste
cayenne pepper, to taste
1/4 cup red bell pepper, diced
1 lb lump crabmeat
1/4 cup parsley, chopped

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.

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