Crab Imperial Stuffing

2012-05-18 07:30:59 UTC

Ingredients:

Sauce
4.0 each Shallots finely minced
2.0 tablespoon Flour, all-purpose
1.0 tablespoon Lemon Juice
0.5 teaspoon salt
1.0 teaspoon mustard powder
0.5 teaspoon Worcestershire Sauce
1.0 cup Milk
0.25 cup Mayonnaise
1.0 each Egg Yolks
1.0 pound crab meat

Instructions:

Saute shallots in the butter over medium heat till translucent. Add flour, salt, and mustard powder, and cook briefly to cook the flour. Add the lemon juice and the Worcestershire, stirring till smooth. Gradually add the milk, stirring constantly.

Remove from the heat when sauce reaches a boil. Stir in the mayo.

Beat the egg yolk in a separate bowl. Temper the yolk by adding some of the hot sauce and stirring. Be sure to add sauce gradually so as to not cook the egg. Then stir egg into the remaining sauce. Fold in the crabmeat.

Mixture can now be used for stuffing shrimp or fish. To serve alone, pour mixture into a prepared casserole and top with buttered bread crumbs (briefly saute crumbs in a tablespoon on butter.) and bake at 400 for about 20 minutes.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/495

Crabmeat Imperial

2012-05-22 01:13:57 UTC

Ingredients:

1.0 tablespoon Butter
1.0 each Shallot peeled & quartered
1.0 tablespoon Flour, all-purpose
120.0 gram Milk
2.0 slice Bread decrusted & cubed
120.0 gram Mayonnaise
1.0 tablespoon Lemon Juice
2.0 dash Pepper, White
0.25 teaspoon salt
1.0 pound crab meat picked over
2.0 tablespoon Butter
4.0 dash paprika

Instructions:

With TM running at speed 7, drop the shallot through the hole in the top. Stop the TM, add the butter, and cook at 100C for 4 minutes at speed 1. Add the flour and cook for 2 more minutes at 100C, speed 4. Always scraping down as necessary.

Add the milk.

Process at 100C for 5 minutes at speed 4.

Place the bread cubes in a medium sized bowl, and pour the sauce over them. Toss to coat and stir in some of the bread. Allow to cool.

While the sauce and bread cools, melt the remaining butter in a saute pan and cook till the butter just starts to turn brown. Then add the crab meat and toss.

Add the mayo, lemon juice, salt, and pepper to the bread and sauce. Stir to combine.

Add the crab meat and butter. Fold gently to incorporate the sauce, but not break up lumps of crab.

Distribute the mixture between 4 heatproof ramekins. Sprinkle with paprika.

Bake in a 450F (230C) oven for about 10 - 15 minutes or till bubbly and nicely browned on top.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/640

Recipes On Rails: New Recipes tagged with crab

Crab Imperial Stuffing

Crabmeat Imperial