crab meat recipes

5

As the weather turns cold in New Orleans, it’s time to make some hearty, warm soups and stews. In New Orleans, this means bisques and gumbo! I will be adding several more recipes for these favorites ove the next few weeks.

Ingredients:
1 small onion, diced
1 small bell pepper, diced
1 stalk of celery
2 sticks of butter or margarine
½ tsp. red pepper
2 tsp. garlic powder
2 Tbsp. chicken base
1 lb. frozen corn
½ cup flour
1 pint whipping cream
1 lb. fresh claw crabmeat
½ gal. whole milk

Melt butter. Add corn, onion, bell pepper, and celery. Simmer for 10 minutes. Mix in flour, stirring constantly, until well blended. Add seasonings, whipping cream, and milk. Stir constantly. Simmer for approximately one hour until it thickens slightly. Thicken more with cornstarch. Remove from heat and add crabmeat.

(Serves 2-4)

Courtesy of Riverfront Restaurant

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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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jubans hallelujah crab
jubans hallelujah crab

You’ve heard of stuffed crabs, but have you ever tried stuffed soft shell crabs?  Here’s a great recipe for two for you to try, courtesy of Juban’s Restaurant.  I may try the seafood stuffing recipe by itself!

 

Ingredients:

  • 2 soft shell crabs, cleaned (remove gills and eyes)
  • 4 oz. seafood stuffing (see ingredients and recipe below)
  • 1 qt. egg wash (egg whites and water)
  • 1 lb. self rising flour

Place stuffing between body and upper shell on underpart of crab under each flap, using about one tablespoon stuffing on each side. Submerge in egg wash and roll in flour. Repeat this process a second time. Deep fry in hot oil (350 degrees) for 10-11 minutes until golden. Present standing on end with claws in the air for a dramatic effect.

Seafood Stuffing Recipe:

  • ½ onion, diced
  • 1 tsp. minced garlic
  • ½ bell pepper, diced
  • 1 Tbsp. butter
  • 4 oz. small shrimp
  • 4 oz. white crabmeat
  • 4 oz. crawfish tails
  • 6 oz. bread crumbs

Sauté onion, bell pepper, and garlic in one tablespoon butter until wilted. Add shrimp and cook until done. Add white crabmeat and crawfish tails. Simmer 5 minutes. Remove from heat and add breadcrumbs. Cool completely before stuffing crabs.

(Serves 2)

Courtesy of Juban’s Restaurant

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