Re: Pan Asian Cuisine
Baked Seafood Au Gratin
1 medium onion, chopped
1 green bell pepper, chopped
1 cup butter or margarine, divided use
1 cup all-purpose flour, divided use
1 pound crabmeat, picked over for shell and cartilage
4 cups water
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp cheddar cheese
1 tablespoon white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Freshly ground black pepper to taste
Hot red pepper sauce to taste
1/2 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees.
Lightly grease a 13 x 9 x 2-inch baking dish; set aside.
In a large saucepan, saute the onion and the pepper in 1/2 cup of the butter or margarine until tender.
Stir in 1/2 cup of the flour and cook over medium heat for 5 minutes, stirring frequently. Add the crabmeat and mix well. Press this mixture into the bottom of the prepared baking dish and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid. Set the seafood aside.
In a large saucepan, melt the remaining 1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafood and stir gently.
Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.
Butter Sauce for Shellfish
(8 servings)
1 pound butter
3 to 4 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1/3 tsp Tabasco sauce
Melt butter over low heat. Add remaining ingredients and beat well with a fork. Distribute among 8 individual serving cups and serve with steamed hardshell crabs, boiled lobster, etc.
CRAB BAKE
1 (7 oz.) crab meat (pasteurized)
1 (8 oz.) cream cheese
7 drops Tabasco sauce
1/2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
Slivered almonds (optional)
Mix into loaf. Top with slivered almonds. Bake at 450 degrees for 15 minutes (uncovered).
CRAB BALLS
MAKES 35 BALLS
1 lb. crabmeat; flaked
1/4 c. butter, melted
1 t. salt
1/8 t. cayenne pepper
1 t. dry mustard
1 t. parsley flakes
2 t. Worcestershire sauce
1/2 c. dry bread crumbs
2 egg yolks, lightly beaten
1/2 c. flour
Oil for frying
Place crabmeat in mixing bowl. Add butter, salt, cayenne, mustard, parsley, Worcestershire, bread crumbs and egg yolk; mix well. Refrigerate 2 - 3 hours, or until stiff enough to be handled easily. Form mixture into 35 balls. Dredge in flour. Heat several inches of oil to 360* F. in deep fryer; fry balls until golden brown. Drain on paper
towels and serve hot.
Crab Cakes with Chipotle Cream
Makes 24 small or 2 crab cakes. Serve them with chipotle cream.
2 lbs. jumbo lump crabmeatâ?¦ picked over
1 cup dried breadcrumbs
3/4 cup mayonnaise
3/4 cup diced bell peppers (red, yellow and green)
1/2 cup diced onion
1/4 cup dijon mustard
2 large eggs, beaten lightly
2 T. fresh lime juice
1 T. chopped fresh dill
1 T. chopped fresh parsley
1 T. chopped fresh chives
1/2 tsp. Tabasco
11/2 tsp. salt
vegetable oil
In a large bowl, gently toss together all ingredients except oil and chipotle sauce. Form crab mixture into 24 small cakes, about 2 in diameter or make 2 large ones.
In a large skillet, heat about 1/4 oil over moderate heat until hot, but not smoking. Cook cakes in batches until golden brown, about 2 to 3 minutes per side. Drain on a plate lined with a paper towel. Transfer cakes to a heat-proof plate and keep in a 350şF oven until all crab cakes are cooked. Serve crab cakes with chipotle cream.
Chipotle Cream
1 chipotle chile in 1/2 tablespoon Adobo sauce
1/2 tablespoon chopped garlic
1/2 tablespoon chopped shallot
1/4 cup chopped cilantro
1/4 cup seasoned rice vinegar or white-wine vinegar
juice of 1/2 lemon
1 cup canola oil
In a food processor or blender, process all ingredients except oil for 15 seconds. With motor running, add oil in a steady stream until sauce is emulsified. Chill..covered.. until ready to serve.
Crab Creole(Guadeloupe and Martinique)
6 small crabs
Bread crumbs
3 canned pimientos, chopped fine
pinch of mace
1 hot red pepper, chopped, or cayenne pepper to taste
2 tablespoons chopped chervil
1 1/2 tablespoons lime juice
3 tablespoons sherry
freshly ground pepper to taste
3 cloves garlic, crushed
butter
Remove the crab meat from the shells and chop fine. Scrub the
empty shells and reserve. Mash 1 1/2 cups bread crumbs into the
crab eat until the mixture is smooth. Add all the other ingredients
except the butter, mixing thoroughly. Stuff the reserved crab
shells with the mixture. Sprinkle lightly with bread crumbs, dot
with butter, and bake in a preheated 350 oven for 1/2 hour, or
until browned. Serves 6 as an appetizer or 2-3 as a luncheon
entree.
Crab Fritters
1/2 green pepper (about 1/3-cup) -- finely chopped
1 garlic clove -- minced
3 tablespoons minced parsley
2 tablespoons butter
2 tablespoons olive oil
1/2 cup flour
1/2 cup milk
6 ounces frozen crab meat
OR
1 6-ounce can crab meat
1 teaspoon sherry
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 egg -- beaten with water
1 tablespoon water
Flour
Dry bread crumbs
In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Stir in flour. Add milk, stirring constantly, until mixture thickens. Shred crab meat, removing cartilage. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2 hours. Shape into 1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg and water mixture. Roll in crumbs. Refrigerate until time to serve. Deep fry 3 or 4 at a time, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all are fried.
Yield:
"1 1/2 dozen"
CRAB IMPERIAL C.'S
1 lb. lump crab meat, picked over for shell
1/2 c. minced green bell pepper
1/4 c. minced onion
3/4 c. mayonnaise
3 tbsp. butter, melted
1/2 c. fresh bread crumbs
Combine the crabmeat, peppers and onion and gently fold in the mayonnaise. Mold the mixture into a clean crab shell or heat proof serving dish and cover with melted butter and bread crumbs. Bake at 350 degrees for 12 minutes or until crumbs are golden brown. Serve at once. Serves 4.
Crabcakes
1 pound jumbo lump crabmeat, picked over
1 cup mayonnaise
1/2 cup Creole mustard
1/2 cup mixture of diced red, yellow and green bell peppers
2 tablespoons diced red onion
2 scallions, minced
1 tablespoon capers
1-1/2 teaspoons horseradish
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
In a bowl, combine all ingredients except oil. In a large skillet, heat 1/2 tablespoon oil over moderately high heat. Stuff crab mixture into metal rings, filling rings to the top, and cook in rings 2 minutes each side, or until browned. Transfer crabcakes to a platter and carefully remove metal rings. Make more crabcakes in same manner using remaining crab mixture and remaining 1/2 tablespoon oil.
Crabmeat au Gratin
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup dry sherry
1 teaspoon Worcestershire sauce
1 tablespoon seasoned salt, or to taste
1 pound lump crabmeat
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
Paprika
Melt butter in a saucepan. Add flour and stir to mix thoroughly. Add milk, sherry, Worcestershire sauce and seasoned salt, stirring constantly. Bring to a boil, continue stirring and cook for 5 minutes. Remove from heat. Sauce may be refrigerated at this point, if desired.
Heat oven to 350 degrees. Mix sauce with crabmeat and divide among individual ramekins or spoon into a buttered ceramic baking dish. Top with a mixture of the two cheeses and sprinkle with paprika.
Bake about 15 minutes for ramekins or 30 minutes for 1 large dish. Allow additional cooking time if the sauce has been refrigerated.
Makes 4 to 6 servings.
CREAMY CRAB AND RED PEPPER SAUCE
1 pound your favorite pasta shape, uncooked
1 cup dry white wine
1 shallot
OR
1 small yellow onion (about 1/2 cup), finely diced
2 small cloves garlic, minced
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
3 cups skim milk
1 4-ounce jar pimientos, well-drained
8 ounces jumbo lump backfin
OR
8 ounces special crabmeat, picked over for shells
1/2 teaspoon salt
1. Prepare pasta according to package directions; drain.
2. Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan. Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.
3. In the meantime, purée the pimientos in a food processor or blender. Stir the pimiento purée and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.
Toss sauce with cooked pasta and serve immediately.
Deviled Crab
(6 servings)
2 tbsp butter
2 tbsp flour
1/2 cup milk
1/2 cup cream
1/4 tsp grated nutmeg
1/4 tsp dry mustard
2 egg yolks
1/4 cup sherry
salt and freshly ground pepper to taste
3 cups crabmeat, picked over well to remove any bits of shell or cartilage
Buttered breadcrumbs
Lemon wedges
Preheat oven to 400 F.
In saucepan melt butter, add flour and stir until blended. Meanwhile, bring milk and cream to a boil and add all at once to butter-flour mixture, stirring vigorously until sauce is smooth.
Remove sauce from heat and stir in nutmeg and mustard. Add egg yolks lightly beaten with a little of the hot sauce and heat, stirring, until thickened. Add sherry, salt, pepper and crabmeat.
Spoon mixture into individual crab shells, flameproof ramekins or baking dish. Sprinkle with buttered breadcrumbs and bake until crab is thoroughly hot and crumbs are brown, 5 to 10 minutes.
Serve with lemon wedges.
LOUISIANA CRAB CAKES
1 lb. crabmeat, picked clean
1 oz. red bell pepper, diced
2 oz. green onion, finely chopped
2 oz. roasted corn kernels
1/2 oz. mayonnaise
1/2 oz. coarse-grain Dijon mustard
1/2 oz. garlic, chopped
Japanese breadcrumbs as needed
Combine crabmeat, pepper, onion, corn and garlic with mayonnaise and mustard. Add breadcrumbs until meatball consistency is reached, then form into cakes.
Saute cakes in oil until golden brown and serve with tartar sauce of your choice.
Crab & Artichoke Dip
1 tblsp butter
1/2 cup finely minced onion
2 8 oz. packages cream cheese
1 tsp Worcestershire sauce
1 tsp horseradish sauce
1/2 tsp Old Bay seasoning
5 dashes Tabasco sauce
1 14 oz. can artichoke hearts
1/2 lb. Crab meat, cartilage removed
1/4 cup Parmesan cheese
1. In a sauce pot saute the onions in the butter until they are
soft but not brown.
2. Add the cream cheese and stir it over low heat until it is
soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco.
Stir until well blended.
3. Fold in the artichokes and crab meat.
4. Put the mixture in a shallow baking dish, one that is only
about 1-1/2 inches deep. This is similar to the size of a
10-inch pie plate.
5. Sprinkle the Parmesan evenly over the top.
6. Bake in a 400 degree oven for 30 minutes. This cheese should
be brown on top and the sides should be bubbling
Crabmeat Ravioli
SAUCE BECHAMEL
2 tablespoons butter
2 tablespoons flour
1 1/4 cups heavy cream -- scalded
salt and white pepper -- to taste
CRABMEAT FILLING
1 pound lump crabmeat
1 tablespoon butter
1/4 cup green onion -- minced
1/2 cup cracker crumbs
salt and white pepper -- to taste
RAVIOLI DOUGH
1/2 cup flour -- or more
1 large egg -- slightly beaten
1 tablespoon water
1 tablespoon olive oil
SAUCE
1/2 cup heavy cream
2 ounces butter -- softened
salt and white pepper -- to taste
1/4 cup Parmesan cheese -- grated
SAUCE BECHAMEL In a small saucepan, over medium heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 - 3 minutes. Gradually add cream, whisking to avoid lumps. Continue to whisk until sauce thickens. reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set aside to cool.
CRABMEAT FILLING Add crabmeat to cooled sauce bechamel. In a small
skillet, over medium heat, melt butter and saute onion until translucent.
Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to
cool. Form filling into golf ball sized balls when cooled.
RAVIOLI DOUGH Put flour into a large mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured
surface and knead for 5 minutes. Allow to rest for 1 hour. Place rested
dough on a lightly floured surface and roll out 1/8 inch thick.
ASSEMBLY Place crabmeat balls about 1 1/2 inches apart on one sheet of
pasta dough. Paint areas between crabmeat balls with water and place a
second sheet of dough over. Form ravioli by pressing around each ball to
form a seal, making sure you remove all trapped air. Cut into squares.
SAUCE Reduce heavy cream by 1/3 and season with salt and white pepper. Whisk in butter. Place ravioli in rapidly boiling salted water and allow to cook for 5 minutes. Drain. Serve with sauce poured over and topped with grated Parmesan cheese.
Crabmeat Deviled Eggs
12 hard-boiled eggs, shelled and cut lengthwise in half
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4-teaspoon salt
1/8-teaspoon white pepper
1/4-teaspoon hot sauce
1/2 pound lump crabmeat, picked over for shells and cartilage
Preparation
1. Remove the yolks from the whites and put into a medium-size mixing bowl. Using the back of a fork, mash the yolks and then add the mayonnaise, lemon juice, salt, pepper and hot sauce. Stir with a fork to blend. Add the crabmeat and stir gently to mix. Spoon equal amounts of the mixture into the egg white halves.
2. Chill for at least two hours before serving.
DELAWARE CRAB PUFFS
Cooking oil
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/2 lb. crabmeat
Heat cooking oil to 375 degrees. Mix dry ingredients. In separate bowl, beat the egg and add milk and crabmeat. Stir into flour mixture. Mix well. Drop mixture from spoon into hot oil, and fry until delicately browned.
-= Exported from BigOven =-
BLUE CRAB & ASPARAGUS SALAD
Recipe By:
Serving Size: 0
Cuisine:
Main Ingredient:
-= Ingredients =-
-= Instructions =-
Ingredients: SALAD:
3 oz fresh spinach
3 oz romaine lettuce
1 oz mesculin mix
4 cherry tomatoes, quartered
1/2 roasted red pepper, sliced
1 T capers
5 asparagus spears, blanched & sliced
2 oz lemon pepper dressing
3 oz fresh lump crab meat
to taste freshly ground black pepper
Method: SALAD:
Wash and dry all salad greens and place in a large, dry bowl.
Add tomatoes, peppers, capers, asparagus & dressing. Toss.
Place salad onto a serving plate. Top with crabmeat, parsnip chips & freshly ground black pepper.
Ingredients: Lemon pepper dressing :
6 oz olive oil
1 lemon, zest of
4 oz lemon juice (approximately)
2 fresh shallots, chopped
3 T sherry wine vinegar
1/4 t red pepper flakes
to taste kosher salt
to taste freshly ground black pepper
Method: Lemon pepper dressing:
Pour olive oil into a medium size mixing bowl. Whisk in all remaining ingredients, incorporating all well.
Chill until needed.
CRAB SALAD
12 slices bread, crust removed, buttered and cubed
1/2 cup green onions
1 cup finely chopped celery
3 boiled eggs, chopped
1 pound crabmeat
1 cup mayonnaise
1 tart red apple-Jonathan
Mix bread, onion, celery and eggs together by hand and refrigerate for 24 hours. 3 hours before serving add crab, mayonnaise and apple. Mix together. Serve on a bed of lettuce or in a tomato rose.
Crab Salad with Pimiento Mayonnaise
Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.
Makes 4 servings.
Ingredients:
1/4 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons pimientos, rinsed and patted dry
1 small clove garlic, minced
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper, or to taste
2 2/3 cups cooked crab or lobster meat, picked over
6 cups mesclun
Lemon wedges for garnish
1. Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.
2. Divide mesclun among 4 large plates and spoon salad on top. Serve with lemon wedges.
DILLY CRAB SALAD
1 (16 oz.) pkg. medium shell pasta
2 (8 oz.) pkg. imitation crabmeat, flaked
1 1/2 C. (12 oz.) sour cream
1 1/2 C. mayonnaise
1 to 2 T. dillweed
Cook pasta according to package directions; rinse in cold water;
drain. Place in a large bowl. Add crab. Combine the remaining
3 ingredients; add to pasta mixture and mix well. Chill until serving
time.
Serves 8 to 10.
will any of these give some ideas???
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