Crab Tetrazzini Recipes

EASY CRAB TORTELLINI

Steps:

• Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
• Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
• Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
• Bring a pot of salted water to a boil.
• While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
• Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
• Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.

BULLOCK'S TEA ROOM/ CRAB TETRAZZINI

Steps:

• Start heating the oven to 350 degrees.
• To make the bechamel sauce, melt butter, stir in flour and cook stirring for 1 minute.
• Gradually stir in the chicken stock until smooth.
• Add milk and cook and stir until thickened.
• Season to taste with salt and white pepper.
• Makes 2 cups.
• To make the TETRAZZINI, cook spaghetti according to package directions.
• Drain and keep warm.
• Gradually beat hot cream into egg yolks, then gradually add hot Bechamel Sauce, beating well.
• Turn into saucepan, cook stirring until boiling.
• Add butter and 2 tablespoons cheese.
• Combine lemon juice with crab.
• Add mushroom, olives, parsley, Sherry and onion juice and season to taste with salt.
• Add crab mixture to bechamel and combine.
• Place spaghetti in generously buttered 2-quart baking dish.
• Add crab mixture, making sure spaghetti is completely covered.
• Sprinkle generously with Parmesan cheese.
• Dust with paprika to taste.
• Bake at 350 F, until bubbly and heated through, about 20 minutes.
• Serve with Bullocks Orange Rolls, posted seprately.

CRAB TETRAZZINI

Steps:

• Place fettucine in a greased 1-quart casserole.
• Melt 2 tablespoons butter in large skillet; saute mushrooms in butter until just tender.
• Add garlic salt, green onion, parsley and basil to mushrooms; saute 1 minute.
• Spoon mixture over fettucine.
• Drain crab meat; arrange on vegetables.
• Melt remaining butter in skillet; blend in flour.
• Gradually add chicken broth; cook, stirring constantly, until smooth and thickened.
• Blend in wine, then add cheese; cook until cheese melts.
• Spoon sauce over crab; bake in preheated 400 oven 15 to 20 minutes.

SEAFOOD TETRAZZINI

Steps:

• In a 3-quart saucepan, melt butter or margarine; add onion, green pepper and mushrooms. Cook over medium heat until onion is soft; stir in flour, salt and pepper.
• Add cream of shrimp soup and then add milk gradually; cook stirring constantly until thickened.
• Stir in cheese, lemon juice, mustard, Worcestershire sauce and liquid from mushrooms; cook until cheese melts.
• Break lobster and crab into pieces. Add lobster, crab and shrimp to sauce.
• Meanwhile, cook spaghetti according to package directions and drain.
• Pour cooked pasta into a shallow ovenproof casserole dish that has been sprayed with cooking spray.
• Pour seafood mixture over pasta. Sprinkle with Parmesan cheese.
• Bake at 350° 15 minutes, then put under the broiler until the cheese browns slightly.

SCALLOPS TETRAZZINI

Steps:

• Heat oven to 350°. Cook and drain spaghetti as directed on package. Mix scallops, water and lemon juice in 1 1/2-quart saucepan. Heat to boiling; reduce heat to low. Simmer uncovered 1 to 3 minutes or until scallops are white. Remove scallops from saucepan; reserve 1/2 cup liquid.
• Melt margarine in same saucepan over medium heat. Cook mushrooms and onions in margarine, stirring occasionally, until onions are crisp-tender. Stir in flour, mustard, salt, pepper and paprika. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and reserved liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and 1/4 cup of the cheese.
• Mix spaghetti, scallops and sauce in ungreased rectangular baking dish, 11x7x1 1/2 inches. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 25 to 30 minutes or until hot in center.