Outback

[Flossie]

This is my last request for the recipe.
I would love to have their butter dipping sauce for their crab legs.
I know they clarify the butter, but thats all I know.
Please help!

[Nutmeg2]

I live at the Oregon Coast where we have lots of crab. We just slightly heat up some butter and sprinkle garlic in it to tast. Very simple.

[Kitchen Witch]

Butter Sauce:

1/2 cup unsalted butter, melted
1 tablespoon lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dill weed
1/8 teaspoon white pepper



Barlic and Butter Sauce:

1/2 cup margarine or butter
1/4 teaspoon garlic powder




Butter Dipping Sauce:

1 cup unsalted butter, melted
2 Tbsp lemon juice
1 tsp garlic salt
pepper to taste



Champagne Dipping Sauce

3/4 c. Classic Butter
3/4 c. Flour
2 qt. Fish or Chicken stock
4 c. Dry Champagne
1 c. Garlic chives, chopped

Melt butter in large sauce pan; stir in flour. Add stock and bring to simmer; stir in champagne and cook until heated through. Remove from heat; stir in chives. Keep warm.




Caper Butter Sauce

6 T. (¾ stick) butter or margarine
¼ c. capers, drain off any liquid
2 T. lemon or line juice
½ tsp. salt

Melt butter in a small saucepan over medium heat. Add capers, lemon or lime juice and salt. Stir to mix ingredients and remove from heat. Serve warm.





Butter Sauce

1/2 cup Butter or Margarine
1 cup Sour Cream
1/4 tsp Seasoned or Onion Salt
1 tsp chopped Chives


Melt butter in a small sauce pan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil. Serve as dipping sauce in individual ramekins or small bowls.

[Flossie]

Thanks Everyone!
God Bless

[Kitchen Witch]

Flossie - I know how much you want that recipe. Don't lose hope - one of these days we will find the exact recipe for you!

KW

[coloneldan]

Here is a good recipe for clarified butter... not sure it is Outback's, but!

lb. butter
1/3 c. bulghur
1/2 potato, peeled
1/2 apple, peeled
Jar with cover

Place butter in saucepan with other ingredients and simmer on low. As froth appears on the top remove carefully with spoon. Continue to skim until butter is clear. Remove from heat and cool. Pour into jar carefully straining out all sediment. Can add a dash of garlic salt and/or seasoned salt.

[coloneldan]

Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
The Onion
1 egg
1 cup milk
1 cup all-purpose flour
11/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 giant Spanish onion (3/4 pound or more)
Vegetable oil for frying pepper
Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.
Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
Now it's time to slice the onion-this is the trickiest step. First slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create the "petals" of the completed onion. First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an "x" across the first slice. Keep slicing the sections in half, very carefully, until you've cut the onion 16 times. Do not cut down to the bottom. The last 8 slices are a little hairy, just use a steady hand and don't worry if your onion doesn't look like a perfect flower. It'll still taste good.
Spread the "petals" of the onion apart. The onion sections tend to stick together, so you'll want to separate them to make coating easier.
Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Again separate the "petals" and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries.
Fry the onion right side up in the oil for 10 minutes or until it turns brown.
When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center. You may also use plain ketchup.

[coloneldan]

GRILLED CRAB LEGS WITH PROVENCAL BUTTER

1/4 (1/2 stick) c. butter
1/4 c. olive oil
2 cloves garlic, minced
1/2 tsp. thyme
1/2 tsp. rosemary
1 1/2 to 2 lbs. Alaska King crab legs; thawed if necessary
Thickly sliced zucchini, red, bell pepper and eggplant

Melt butter with olive oil in a small saucepan over medium heat, then
stir in garlic, thyme and rosemary. Remove from heat. Place crab legs
shell side down on a well oiled, clean grill over a medium hot fire.
Grill about 4 minutes brushing with butter, until crab is heated
through thoroughly.

Place veggies on grill, brush with butter and cook, turning
occasionally, until cooked through. Remaining Provencal butter may be
used as dipping sauce.

4 servings.

[coloneldan]

-----lemon butter sauce-----
1/2 cup white wine
1 shallot -- dry, finely chopped
1 cup butter -- cut in pieces
1/4 cup whipping cream
1 lemon -- juice of

In small saucepan, heat wine and chopped shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time. MAKES: about 1 1/2 CUPS SAUCE

[coloneldan]

Garlic Butter Sauce

3/4 cup butter
1 tablespoon garlic -- finely minced
1 cup clam juice
1/4 cup flour
1 tablespoon parsley -- minced
1/3 cup white wine
1/2 lemon -- juice of
1 teaspoon basil -- dry
1/4 teaspoon nutmeg
salt and pepper
1/2 cup half-and-half -- (or use light
-- cream)

MAKE SAUCE: Melt butter with garlic in saucepan over medium heat; do not let the garlic brown.

In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half-and-half and stir until thickened. Simmer for 30 to 45 minutes.

[coloneldan]

HERB BUTTER SAUCE

1/4 c Court Bouillon or Chicken Broth
1/4 c White wine
1 ts White-wine vinegar
6 tb Butter

2 tb Minced fresh chives
2 tb Minced fresh parsley
1/2 ts Tarragon
1 ts Lemon juice
Salt and pepper

Put Broth, Wine & wine vinegar into a sm saucepan, and
bring to a boil; boil about 3 minutes until liquid is
reduced to about 2 tb. Let cool slightly,
Over the lowest possible heat, whisk
in the butter a bit at a time. The butter should
soften to make a creamy sauce but should not melt
completely. Stir in the chives, parsley, tarragon,
and lemon juice. Season to taste with salt and pepper.

NOTE: The Herb Butter Sauce here is a variation of
the traditional French beurre blanc.
The trick to making this sauce is to emulsify
the butter without melting it, so that the sauce is
creamy. The acid in the wine and vinegar aid in the
emulsification. Whisk in the butter, a tb at a time,
over the lowest possible heat, moving on and off the
heat as necessary.

[Wilga]

A little bit unusual, but crab with mango butter dripping over it is just a delight to taste.

Mango Butter

Ingredients

1kg mangoes
1kg sugar
1 cup lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves

Method:

Peel and seed the mangoes and chop the flesh.
Put the fruit into a pan along with the rest of the ingredients.
Cook slowly and stir until the sugar dissolves.
Bring to the boil and still stirring, simmer for about 45 minutes or until the syrup has thickened.
Put the mixture into a food processor and puree. Ladle the mango butter into small, sterilised pots or jars. Seal and label. Butters will keep about three months stored in a cool place.

This is sooooooooooooooooooo good with Chicken, Beef, over Fish............Yummy.

Ken

N.B Measurements as used in Australia.

[Flossie]

THANKS TO ALL!