I have some crab meat that I would like to saute, but I am not sure of a good recipe. Could you help out?!
1 lb. lump crabmeat
1 1/2 Tbsp. olive oil
2 Tbsp. finely chopped fresh garlic
2 Tbsp. sherry wine (not cooking sherry)
1/2 tsp. dry mustard
1/2 tsp. Old Bay Seafood Seasoning
1/2 cup half and half
4 tsp. chopped fresh rosemary
3 Tbsp. butter
2/3 cup finely chopped onion
4 Tbsp. grated Romano cheese
1/4 to 1/2 tsp. paprika
Melt butter and olive oil in saute pan. Add onion and garlic,
stirring until translucent. Add seafood seasoning and mustard. Stir in well. Add crabmeat, toss while heating through. Pour wine around outer edge of crabmeat. Toss to blend well and heat about 1 minute or more. Remove from heat and spoon crab mixture into 8 baking ramekins or small baking dishes.
SAUCE: In same saute pan, with the essence from the crabmeat, add half and half cream. Bring just to a boil. Add grated cheese and mix in. Spoon sauce over the crabmeat, about 1 1/2 Tbsp. sauce over each one. Sprinkle paprika on top of each for color. Bake in preheated 350 degree oven for 15 to 18 minutes, until toasty. Remove from oven and sprinkle on chopped rosemary.
nfd?
Answers: Sauteed Crabmeat With Rosemary
1 lb. lump crabmeat
1 1/2 Tbsp. olive oil
2 Tbsp. finely chopped fresh garlic
2 Tbsp. sherry wine (not cooking sherry)
1/2 tsp. dry mustard
1/2 tsp. Old Bay Seafood Seasoning
1/2 cup half and half
4 tsp. chopped fresh rosemary
3 Tbsp. butter
2/3 cup finely chopped onion
4 Tbsp. grated Romano cheese
1/4 to 1/2 tsp. paprika
Melt butter and olive oil in saute pan. Add onion and garlic,
stirring until translucent. Add seafood seasoning and mustard. Stir in well. Add crabmeat, toss while heating through. Pour wine around outer edge of crabmeat. Toss to blend well and heat about 1 minute or more. Remove from heat and spoon crab mixture into 8 baking ramekins or small baking dishes.
SAUCE: In same saute pan, with the essence from the crabmeat, add half and half cream. Bring just to a boil. Add grated cheese and mix in. Spoon sauce over the crabmeat, about 1 1/2 Tbsp. sauce over each one. Sprinkle paprika on top of each for color. Bake in preheated 350 degree oven for 15 to 18 minutes, until toasty. Remove from oven and sprinkle on chopped rosemary.
nfd?
Hawaiian-Style Sauteed Crab Cakes With Papaya-Basil Sauce
1? hours | 30 min prep | SERVES 4
Ingredients
Crab Cakes
4 cups lump crabmeat
4 eggs
salt
cayenne pepper
8 teaspoons minced fresh coriander
4 teaspoons chopped red bell peppers
2 teaspoons chopped garlic
4 teaspoons chopped fresh ginger
2-3 cups fresh breadcrumbs
4 tablespoons olive oil
Papaya Basil Sauce
1 cup dry white wine
1 medium ripe papaya , diced
1 shallot , diced
1/2 cup heavy cream
3/4 cup unsalted butter , cut into pieces
salt and pepper
2 teaspoons chopped fresh ginger
2 limes, juice of
4 sprigs fresh basil
Directions
1For crab cakes:.
2In a mixing bowl, combine the crab meat, eggs, salt, cayenne pepper, coriander, red pepper, garlic, and ginger. Blend well.
3Form the mixture by hand into 8 cakes. Place the bread crumbs on a planted and dip the crab cakes into the crumbs until well-coated.
4Heat the olive oil in a skillet and when hot add the crab cakes and saute until the cakes are golden on both sides, about 2 minutes.
5To serve pour sauce on a plate and top with the crab cakes.
For the Papaya-Basil Sauce:.
7In a saucepan over medium heat, combine the wine, papaya, and shallot. Reduce the liquid by two-thirds, then add teh cream and reduce again by two-thirds. Slowly whisk in the butter, piece by piece, melting one before incorporating another. Season with salt, pepper, ginger, and lime juice. Put the mixture into a blender and blend until the ingredients are well combined.
8Pour the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving
Something that I tried once and really enjoyed was a crab meat eggs benedict. They took two english muffin halves and topped them with steamed asparagus, crab meat and poached eggs, the laced the top with bearnaise sauce. They were fabulous!
CRAB SAUTE AND LINGUINI
1 (1 lb.) pkg. crabmeat
1/4 c. butter, melted
1 clove minced garlic
1/4 c. chopped green onions
1/4 c. dry white wine
1/4 tsp. chopped parsley
Melt butter. Add garlic and saute. Stir in crabmeat, wine and parsley. Simmer until tender (1 to 2 minutes). Boil 1/2 pound linguini. Pour mixture over pasta and toss
OR
CRAB CAKES
2 c. crab meat
4 tbsp. butter, melted
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
1/2 tsp. salt
2 eggs, beaten
Bread crumbs, unseasoned
Butter for sauteing
Mix crab meat, melted butter, seasoning and a little egg. Form small flat cakes. Beat 1 tablespoon into remaining egg; dip cakes into the egg mixture and pat in crumbs to form solid flat cakes. Cakes may be chilled, covered, until ready to cook or saute immediately. Saute in melted butter until golden, about 5 to 7 minutes on each side. 8 large or 10 to 12 small cakes.
OR
SHRIMP & CRAB SAUTE
Shrimp
1/4 lb. crabmeat
3 tbsp. butter
Water, enough to make saute
1/4 c. onions
1 tsp. garlic
1/2 can cream of celery soup
Salt & pepper to taste
Broccoli (mush better if fresh)
Assorted veggies
Saute shrimp and crabmeat in butter. Add onion and garlic. Steam broccoli and assorted veggies with shrimp mixture. Add cream and celery. Serve over rice.
JM
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