Crab With Creamy Gorgonzola Sauce Recipe 455

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

CRAB WITH CREAMY GORGONZOLA SAUCE RECIPE - (4.5/5)

Steps:

• Melt the butter in a 1- or 2-quart saucepan over low heat. While it is melting, put the Gorgonzola in a small bowl and mash it with a fork or potato masher, gradually adding the milk. Don't worry about making it smooth, just make sure it is well-combined. When the butter is melted, add the cheese-milk mixture and continue to cook, stirring and mashing occasionally. 2 Mix crabmeat with the sauce in a large, warm bowl; stir in the Parmesan, then taste for salt and add some if necessary. Serve, passing additional Parmesan at the table if you like. Serve immediately. 3 *If freshly cooked lump crabmeat is not available to you, canned crabmeat can be substituted, but it's simply not as good. If you must substitute, remember with canned crabmeat, price is the best indicator of quality. Don't scrimp here.

GORGONZOLA CREAM SAUCE

Steps:

• Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
• Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
• Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
• Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

CRAB ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
• Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
• Divide the fettucine between 2 plates or bowls and top with the crab sauce.

CRAB RANCH GORGONZOLA SLAW #RSC

Steps:

• Combine dressing ingredients in a large mixing bowl. Mix well. Fold in 1/2 of the crab meat, tomatoes, parsley and chives.
• Chill in fridge for at least 1 hour. When ready to serve, top slaw with remaining crab meat and fried garlic.

CRAB IN CREAM SAUCE

Steps:

• Melt 25g (1 oz) of the butter in a heavy 900 ml (1 1/2 pint) saucepan. Stir in the flour and amalgamate well. Slowly stir in the milk and boil gently to make a smooth thick sauce.
• Stir in the mace, salt and pepper. Mix in all the crab and bring just to the boil. Stir in the cream and check the seasoning. Pour into 4 small buttered ovenproof dishes and sprinkle each with breadcrumbs and then Parmesan cheese. The dishes can wait in the refrigerator for several hours before cooking
• Dot the top of each dish with the remaining butter and stand the small dishes in 1 cm ( 1/2 inch) of water in a baking tray. Bake for 10 minutes in a preheated oven at 200 °C / 400 °F Gas 6. The tops should be crisp and golden brown and the crab thick and creamy.

GORGONZOLA CREAM SAUCE

Steps:

• Mix everything in a small pan at low heat. Cook until cheese melts. Let set until sauce thickens.
• Serve with Gnocchi.