Ingredients

Recipes

Restaurants

Utilities

Crab pots de creme

Ingredients: 1 1/2 Pound(s) live crab 1/4 Cup(s) scallions; thinly sliced 1/2 Tablespoon(s) garlic; minced 1/2 Tablespoon(s) ginger; minced 1/16 Cup(s) vegetable oil 1 Cup(s) heavy cream 1 Cup(s) half and half 137/4377 Cup(s) light brown sugar; packed 2 sprigs basil 1 whole large egg 2 large egg yolks 1/6 Tablespoon(s) fish sauce 1 Tablespoon(s) white soy sauce Directions: Plunge crab into a 4 quart saucepan of boiling salted water and cook 8 minutes from time crab enters water for large single crab or 5 minutes for smaller crabs. Transfer crab with tongs to a cutting board. Crack crab, then cut into roughly 1 inch pieces. Cook scallion, garlic, ginger, and crab in oil in a 5 quart heavy pot over moderate heat, stirring, until scallion is softened, 3-5 minutes. Add cream, half and half, and brown sugar and simmer, stirring occassionally, until liquid is reduced by one third, about 25 minutes. Stir in basil and break up crab into smaller pieces with the edge of a metal spoon. Pour crab cream through a large fine sieve into a large bowl, discarding solids, and cool slightly. (Crab cream should measure 1 3/4 cups. If you have too much, boil a few minutes more to reduce it; if you have too little, add enough water to measure 1 3/4 cups.) Preheat oven to 325F . Whisk together whole egg, yolks, fish sauce, and soy sauce in a large bowl, then gradually whisk in crab cream in a slow stream. Ladle into ramekins and bake in a hot water bath until toothpick comes out clean, 15-20 minutes. Transfer ramekins to a rack and cool to room temperature, 15-20 minutes. Contributor: ?
Check some related videos Similar recipes: Brownies ( creme de menthe ) Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually ad Creme de menthe brownies Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating w Devilled crab conchiglioni 1. For filling. Put green onion and pepper in small pan with wine. Cover and cook gently 3-4 mins until tender and wine is evaporated. Draw off heat and add remaining filling ingredeints and mix well. 2. Cook pasta until al dente. Drain well t Creme fraiche Creme fraiche is easily made with heavy cream and buttermilk. Cover the bowl with a cloth and let it sit for 24 to 36 at room temperature. By then it will have thickened. Stir the cream until it is very smooth. Cover and refrigerate. it will keep ver Hot crab dip What to do: * Stir up the cream cheese and mayo * add the crab meat * add the parmesan cheese * put it in an oven safe bowl or baking dish * top with paprika and sliced almonds * Bake at 350 for 30 minutes or until bubbly Dungeness crab nicoise salad 2 Blanch and shock beans. Simmer potatoes until tender in salted water . Set aside to cool. Boil eggs set aside to cool. Julienne red bells and set aside. Tear olives in half, set aside. Jullienne onion and toss in seasoned flour. Fry. Set on towels. Crab pate heat and blend 1 can cream of mushroon soup with 6 oz of cream cheese. add the gelatine chopped celery, chopped onion, flaked crab meat, smoked curry and mayonnaise. pour into mold and chill. serve with your favorite cracker (triskets) or vegetable. Crab & asparagus soup (queensland) In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradual Crab and asparagus soup (queensland) In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradual Caramelized apple buckle with warm blackberry compote and brown sugar creme To prepare the apples, combine butter, sugar and cinnamon in a large saucepan and bring to a boil. Add apples and simmer until the apples are tender. To prepare the buckle, combine almond paste and sugar in mixing bowl. Using paddle attachment m Chocolate sprinkled creme brulee Preheat the oven to 300 degrees. In a medium saucepan, heat the cream, half-and-half and vanilla bean over medium heat just until it comes to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. In a large bowl, whisk the egg yolks w Crab and shrimp meatballs Deviled crab emeril 2 tb green bell pepper 2 tb celery 1 lb Lump crab meat,; picked over 1 tb Creole mustard 1/2 tb Minced garlic 1/2 c Bread crumbs 4 x Cleaned-out crab shells Preheat oven to 350 degrees. In a small skillet heat oil and sau Crab and shrimp quiche bake In a bowl, combine all ingredients. Transfer to a 13 x 9 x 2 in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings. Crab casserole Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. Mrs. William W. Prentice Deviled eggs with crab Peel eggs and cut in half lengthwise. Remove yolks. Put in bowl and mash well. Add celery, mayonnaise and seasonings. Add crab meat and mix well. Stuff egg whites with yolk mixture. Chill before serving. Deviled crab meat Make a white sauce with 3 tablespoons butter, melted in a skillet. Add flour and mustard and stir until smooth. Add milk and stir until thick; stir in lemon juice, parsley and onion. Fold in crab. Spoon into 6 buttered ceramic crab shells or cassero Almond creme 1. Measure cold water into small bowl. Sprinkle gelatin over cold water. Let stand for 1 minute. 2. Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour boiling water into medium bowl. Stir in gelatin mixture. 3. Combine milk, Crab burgers Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. Pumpkin creme brulee (tony) Preheat the oven to 300 degrees F. In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 m Londontown terrace crab pie Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Broiled open-faced crab-meat sandwiches Can be prepared in 45 minutes or less. In a large skillet cook the bell peppers, the onion, and the garlic in the butter over moderately low heat, stirring, until the vegetables are softened. Stir in the crab meat, the lemon juice, the egg, the Academy award crab cakes In a large bowl gently fold all the ingredients together adding the bread crumbs last. Try not to break the crab meat up into small pieces. Depending on how moist the crab mixture is you may want to use less. The less bread crumbs you can use as a Spicy crab soup Special equipment: a wide 8- to 10-qt heavy pot with a tight-fitting lid; kitchen shears; cheesecloth Cook and clean crabs: Bring water to a simmer in pot and add crabs using tongs. Cover pot and cook over high heat until crab shells are bright red, 5 to Asparagus crab soup (sup mang tay cua) The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is univ Marshmallow creme and marshmallows Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistancy of thick syrup. Add sugar replacement and van Lemon creme brulee tart For crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is d Avocado with crab 1. Split the avocados in half lengthwise and remove the pits. With a melon-ball cutter, gently enlarge the cavity toward the stem end. 2. With a fork, mash the avocado pulp which was removed. 3. Mix the pulp with 4 tbs. of the mayonnaise, salt Crab custard with lemon butter sauce In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old sto Smith island crab cakes Mix above ingredients except crabmeat with a whisk until smooth. Handle crabmeat as lightly as possible so it will not shred. Slowly add the crabmeat and stir with your hands very carefully until blended. Shape into patties and fry in 1 1/2 inches Crab stuffing Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt and pepper, cooked vegetables and crab meat; m Crab stuffed mushrooms Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings Cookies 'n creme pudding pops POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping and crushed cookies. SPOON into nine 3-oz. paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. FREEZE 5 hours or Crab newberg Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with w Crab and cheese meltwich Combine crab, cheese, mayonnaise, and sherry extract in topof double boiler over boiling water. Cook, stirring, until cheese melts and mixture is hot. Spoon over muffin and serve 19g protein, 10g fat, 20g carb., 503mg sodium, 70mg chol., 238 ca Devilled crab in cucumber cups Mix all ingredients together and fill cucumber cups. To make cucumber cups ~ Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Deviled crab ramekins 1. Drain crab; remove any cartilage. 2. Chop hard-cooked egg whites; mash egg yolks. Combine mashed yolks with margarine, 1/4 cup boiling water, salt, mustard, vinegar and cayenne pepper. Mix well. Stir in crab and chopped egg whites. 3. Beat egg wh Al's shrimp and crab pasta salad Cook the pasta using package directions. Drain and rinse with cold water, set aside. Combine the olive oil, vinegar, mustard, cumin, garlic, sugar, salt, pepper sauce and curry sauce in a small bowl. Whisk until smooth. Mix the tomatoes, bell pepp Raspberry creme brulee Preheat oven to 350 degrees. Heat the cream in a saucepan, remove just before it boils. In a mixing bowl, combine yolks and sugar with a whisk. Spoon 1 T raspberry jam into the bottom of each ramekin. Add the white chocolate chips and hot cream to the yol Dooley mccluskey's crab mornay (carlsbad california) Spread about 1/4 cup Mornay Sauce in the bottom of each of 8 individual casseroles. Divide crab meat and sprinkle 3-ounces over each casserole, then spoon about 1/4 cup of remaining Mornay Sauce over each. Sprinkle casseroles evenly with the bread c Rice with crab * Crab meat should be drained, broken into chunks,and the cartilage removed. ** Shrimp should be shelled and cooked. In a skillet cook rice, onion and garlic in oil over medium-low heat, stirring occasionally until rice is golden b Devilled crab in tomatoes Wash the tomatoes and dry. Cut in half lengthwise, and scoop out seeds and pulps. Mix all remaining ingredients and fill the tomato halves. Arrange on a platter, on a bed of lettuce leaves, and decorate with mint leaves. Gunnings' famous crab cakes Spread crabmeat out in a large flat pan and shake salt, pepper, Old Bay and crackers on top. In a small bowl, mix eggs, mayonnaise, and mustard together, adding liberal dashes of Worcestershire sauce. Add egg mixture to crabmeat, gently mix by hand. Sc Tomato gazpacho with tower of crab For Soup: orking in batches, puree tomatoes, cucumber, all bell peppers, onion, garlic, oil, and vinegar in blender. Strain puree through sieve into large bowl, pressing hard on solids to extract as much pulp and liquid as possible. Whisk cayenne pepper Crunchy hot crab bites Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab. Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion, parsley, Worcestershire sauce, mustard and hot-pepper sau Crab & asparagus quiche Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut bottom parts of asparagus spears into half-inch slices and scatter over crab. Scatter parmesan over asparagus. Beat eggs and milk together, and season to taste with nutmeg, cay Wild mushroom and crab soup with dumplings Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic, and celery and saute for 30 seconds. Season with salt and pepper. Stir in the stock and bring up to a bo Creme brulee Preheat oven to 350 degrees. In a bowl, beat egg yolks until thickened slightly. Gradually stir in sugar and salt. Heat the cream in a pan, remove before cream comes to boil. Stir slowly into egg mixture and add vanilla. Divide the mixture into four ramek Capellini with crab and spinach Lightly brown pignoli nuts in teflon skillet over medium heat, shaking pan all the while. Do not allow nuts to become dark or burn. Set aside. Boil 4 quarts of water for pasta. Be careful not to overcook angel hair. (If using fresh pasta, pour Pureed broccoli with creme fraiche 1. Chop broccoli, leaving 8 small flowerets whole, and drop chopped broccoli and flowerets into 4 quarts boiling salted water. Cook until just tender, about 8 minutes. 2. Transfer broccoli, reserving 8 flowerets, to a food processor. Add cre