crab appetizer recipes

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Once I started looking for deviled egg recipes for our Thanksgiving appetizers, I found several to consider.  I never knew there were so many ways to prepare deviled eggs! Here is another one from Emeril Lagasse that showcases his love for incorporating crab meat into his dishes.

Emeril's Crab Meat Deviled Eggs

Emeril

Ingredients:

  • 1 dozen hard boiled eggs, shelled and cut into half
  • 1/4 cup mayonnaise
  • 1/2 pound lump crab meat, shelled and picked for cartilage (you could use imitation crab meat in a pinch)
  • 1 teaspoon minced garlic
  • 1 tablespoon minced capers
  • 2 tablespoons caper juice
  • salt
  • freshly ground white pepper
  • 1 tablespoon finely chopped fresh parsley leaves

Directions:

Remove the yolks from the whites and place in a mixing bowl. Using the back of a fork, break the yolks into small pieces.

Add the mayonnaise, crab meat, garlic, capers and caper juice. Mix well. Season the mixture with salt and pepper.

Spoon the mixture into the white halves. Chill the eggs completely and garnish with parsley.

Yields: 2 dozen eggs

Courtesy: New Orleans chef and author Emeril Lagasse, 1998

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1

This dish is somewhat complicated but looks fabulous on the plate. You can use the white remoulade sauce in other dishes as well.

Ingredients:
4 Creole tomatoes, scoop out centers
8 oz. jumbo lump crab meat (can substitute imitation crab meat)
2 oz. white remoulade sauce
1 oz. basil oil

Finely chop first 4 ingredients then whisk all ingredients together.

Remoulade:
¼ cup parsley
¼ cup onion
¼ cup green onion
¼ cup red bell pepper
¼ cup lemon juice
1 Tbs. minced garlic
¼ cup horseradish
1 cup mayonnaise
¼ cup Creole mustard
1 tsp. cayenne pepper
Salt and pepper to taste
Basil Oil:
* 1 cup chopped parsley
* 20 basil leaves (fresh)
* 1 cup olive oil

In a medium saucepan bring about 4 cups of water to a boil. Blanch parsley for 30 seconds, strain and let dry on paper towel. Set aside. In the same saucepan bring oil to a simmer and place basil leaves in oil. Turn off heat, cover and let sit for 20 minutes or until cool. Strain oil. In a blender add parsley and salt; turn on and slowly add oil. Strain with fine chinois.

Crispy Soft Shell Crab
4 “hotel” soft shell crabs, cleaned
1 cup egg wash
1 cup seasoned flour
½ cup seasoned corn flour
½ cup seasoned cornmeal
1 qt. peanut oil

For egg wash: Whisk 2 eggs with 1 cup of milk. Mix both cornmeal and corn flour together. Heat oil to 350F. Dip soft shell crabs into seasoned flour and then egg wash and then in cornmeal/corn flour mixture. Cook in oil for 2 minutes on each side. Let sit on paper towel to dry.

Assembly: Mix remoulade with jumbo lump crab meat and stuff into tomato. Place soft shell crab around tomato and drizzle with basil oil.

Courtesy of Chef Holly Goetting of Charley G’s Seafood Grill

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4

Ingredients:

2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained (can use imitation crab meat)
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper

Preheat oven to 325 degrees F.

Melt the butter in a skillet over medium heat. More on Paula Dean’s Shore is Good Seafood Quick Crab Dip Appetizer

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