Crab Hoelzel Recipes

CRAB ROLLS

Crab Rolls image

Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Kosher salt
1/4 teaspoon Old Bay seasoning, plus more for serving
1/8 teaspoon cayenne pepper
1 pound jumbo lump crabmeat, drained and picked over
6 tablespoons melted unsalted butter
6 top-split buns
1 head butter lettuce (such as Boston), leaves separated, for serving
Chopped fresh chives and potato chips, for serving

Steps:

In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.

CRAB OMELET

Crab Omelet image

It seems that I often have crabmeat left over after making crab cakes or other crab dishes. This is a great way to use it up the following morning. This recipe can be halved.

Provided by Millereg

Categories Breakfast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces flaked crabmeat (, backfin recommended)
2 tablespoons shredded parmesan cheese
salt
freshly ground black pepper
6 eggs
2 tablespoons water
1 ounce butter
2 tablespoons heavy whipping cream

Steps:

Mix the flaked crabmeat with the cheese and season with salt and pepper.
Lightly beat the eggs in a bowl with the water and salt and pepper.
Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
Place the crab and cheese on top of the eggs just when the eggs are beginning to set.
Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
Do not fold, but slide on to a hot plate and serve immediately.

CRABMEAT HOEZEL

Crabmeat Hoezel image

This is from the cookbook-I'll Have What They're Having [Legendary Local Cuisine}It was created by John Hoesel,president of the Pittsburgh and a boyhood friend of his It was first served at the Duquesne Club and the chef, Abel Rene Bomberault and titled Crabmeat Hoesel

Provided by Laury

Categories Crab

Time 1m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup tarragon vinegar
1/4 cup cider vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
1 lb flaked crabmeat (lump crabmeat, is best)
1 teaspoon chopped chives
melba toast

Steps:

In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
Add olive oil.
Stir well.
Cover and refrigerate 24 hours before using.
Place the crab meat in a chilled serving dish.
Make a mound of the crab meat.
Stir the dressing well.
Ladle over the crab meat.
Sprinkle with chives.
Serve with melba toast.

CRAB HOELZEL

CRAB HOELZEL image

Categories Shellfish

Yield 4

Number Of Ingredients 7

Ingredients

Serve on its own, without greens if you're staying true to the original, which also calls for the use of Heinz vinegars, of course.
1/4 cup tarragon vinegar
1/4 cup cider vinegar
1/2 teaspoon salt
2 tablespoons fresh cracked black pepper
1/4 cup extra-virgin olive oil
1 pound fresh jumbo lump crabmeat

Steps:

Combine the vinegars, salt and pepper in a bowl. Whisk in olive oil in a steady stream. Transfer crabmeat to a mixing bowl and ladle with dressing, to taste.

CRAB HOELZEL

CRAB HOELZEL image

Categories Shellfish Appetizer Quick & Easy

Yield 4 people

Number Of Ingredients 10

Ingredients

1 LB JUMBO LUMP CRAB
Dressing
1/4 C TARRAGON VINEGAR
1/4 C CIDER VINEGAR
1/2 t SALT
2 T CRACKED BLACK
PEPPER
1/4 C OLIVE OIL
GARNISH FRESH TARRAGON
SPRIGS

Steps:

Make dressing and refrigerate overnight. Stir & serve over carb

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