SWEETBREADS WITH CRAB, CAPERS AND LEMON
Provided by Craig Claiborne
Categories dinner, project, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Soak sweetbreads in cold water to cover in the refrigerator for several hours, changing water frequently. Drain.
- Put sweetbreads in a saucepan or kettle, and add water to cover, wine, onions, celery, carrots, bay leaves and salt. Bring to a boil, and cook 5 minutes.
- Put sweetbreads in one layer on a rack. Cover with a second rack and add weights. Let stand until cool, at least 2 hours. Chill.
- Pick over sweetbreads, and remove membranes, filaments or tendons. Cut each sweetbread into thin slices, each about 1/4 inch thick.
- Sprinkle slices on both sides with salt and pepper. Dredge slices in flour, and shake off excess.
- Heat 1 tablespoon butter in a heavy skillet, and add a quarter of the sweetbread slices. Cook the slices about 1 minute per side. When cooked, pour off excess butter. Heat another tablespoon butter, and cook another quarter of the sweetbread slices, continuing until all sweetbreads are cooked. Wipe out skillet.
- Add 2 tablespoons butter to skillet and add capers. Cook, stirring, about 30 seconds.
- Spoon equal portions of capers over each serving of sweetbreads. Sprinkle each serving with the juice of one lemon half.
- Heat remaining 4 tablespoons butter, and add mustard and paprika. When mixture bubbles, add crab meat. Sprinkle with 1 teaspoon lemon juice.
- Spoon equal amounts of crab mixture over each serving of sweetbreads. Dip the rim of each lemon slice in chopped parsley. Garnish each serving with 4 lemon slices.
Nutrition Facts : @context http, Calories 1001, UnsaturatedFat 34 grams, Carbohydrate 35 grams, Fat 76 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 34 grams, Sodium 1405 milligrams, Sugar 7 grams, TransFat 1 gram
SWEETBREADS
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Provided by Norma
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg
CRAB BALLS WITH LEMON-CAPER SAUCE
Make and share this Crab Balls With Lemon-Caper Sauce recipe from Food.com.
Provided by JackieOhNo
Categories Crab
Time 20m
Yield 32 pieces
Number Of Ingredients 13
Steps:
- For Lemon-Caper Sauce; Mix all ingredients together in a medium bowl to blend.
- Chill until cold.
- (Can be prepared up to 1 day ahead. Cover and keep refrigerated.).
- For Crab Balls: Spray 2 baking sheets with nonstick spray.
- Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend.
- Gently mix in crabmeat and ground crackers.
- Place on prepared baking sheets.
- (Can be made 8 hours ahead. Cover, chill.).
- Preheat broiler.
- Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes.
- Serve with sauce.
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