Crab Lorenzo Recipes
CRAB LOUIS
"I make this salad when it's hot outside and we're looking for something quick and simple for dinner," says Gail VanGundy. The Parker, Colorado cook likes to serve hers with butter crackers.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Divide the salad greens, crab, tomatoes, eggs and olives between two serving plates. In a small bowl, combine the remaining ingredients; drizzle over salads.
Nutrition Facts : Calories 288 calories, Fat 13g fat (3g saturated fat), Cholesterol 293mg cholesterol, Sodium 950mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.
CRAB LORENZO
This is an elegant appetizer- fresh crabmeat makes all the difference in this! Originally from the R.S.V.P. section of a February 1978 issue of Bon Appetit and comes from Arthur's restaurant in Dallas, Texas. I've also used finely shredded Swiss cheese in place of the Hollandaise sauce and broiled until the cheese is melted and slightly browned.
Provided by Leslie in Texas
Categories Crab
Time 1h7m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté mushrooms, shallots and garlic in butter until transparent; remove from heat and mix in flour.
- Over low heat, slowly stir in half and half.
- Cook until smooth, about 3-4 minutes.
- Add chives, bay leaf, Worcestershire, wine, salt and pepper to taste and bring to a boil.
- Simmer 30 minutes; remove bay leaf.
- Add crabmeat and cook 3 to 4 minutes.
- Arrange toast slices on a heatproof platter or baking sheet with sides.
- Spoon hot crabmeat mixture over toast; cover with hollandaise sauce.
- Broil 1 to 2 minutes, until lightly browned.
- Garnish with chopped parsley and serve immediately.
Nutrition Facts : Calories 508.8, Fat 24.2, SaturatedFat 14, Cholesterol 98.5, Sodium 691.6, Carbohydrate 50, Fiber 2.4, Sugar 1, Protein 21
SHRIMP AND CRABMEAT MADEIRA
This is a very ellegant special dinner for two, but it can easily be increased for more servings. Originally from a February 1978 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Crab
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in saucepan; add shallots and saute until soft.
- Add mushrooms and saute until any liquid evaporates.
- Add shrimp and cook until they just begin to turn pink; add crab.
- Stir in Madeira and cook until almost completely reduced.
- Add tarragon,lemon juice and tomato paste and mix thoroughly.
- Combine yolks with cream and very slowly add to saucepan, mixing constantly; add salt and pepper to taste.
- Heat through completely.
- Serve over linguine that has been cooked al dente, top with chopped parsley and serve.
Nutrition Facts : Calories 527.1, Fat 34.5, SaturatedFat 19.5, Cholesterol 445.9, Sodium 1113.1, Carbohydrate 8.8, Fiber 0.5, Sugar 2, Protein 34.9
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