Crabmeat And Spinach Flan With Smoked Tomato Buerre Blanc Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LOBSTER SCHNITZEL WITH KEY LIME BUERRE BLANC



Lobster Schnitzel with Key Lime Buerre Blanc image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Four 6-ounce lobster tails
1 cup panko breadcrumbs
1/2 cup all-purpose flour
Salt and pepper
1 large egg, beaten
1/2 cup white wine
1 shallot diced
1/4 cup chicken stock
2 ounces key lime juice
1 stick (8 tablespoons) unsalted butter, cold and cut into cubes
1/4 cup clarified butter

Steps:

  • Remove the meat of the lobster tails, making sure to keep them intact. One by one, pound the tails thin: Cover the top and bottom with plastic wrap, place on a hard surface and use a smooth mallet to gradually pound the tail to less than 1 inch thick and uniform. Repeat with each tail.
  • Place the panko and flour and in separate shallow dishes. Season the flour with salt and pepper. Place the egg in another dish. Place the dishes in the order of egg, flour and panko. Take a lobster tail and rinse with the egg, letting the excess drip off before placing it in the flour, lightly coating both sides. Finally press the lobster into the panko, pressing on both sides to coat evenly. Set aside and repeat with the remaining tails.
  • Reduce the wine and shallots to one-fourth in a medium saucepan over medium high-heat. Add the chicken stock and reduce by half. Add the key lime juice and bring to a simmer. Reduce the heat to low and slowly whisk in the cold butter. Check for seasoning and keep warm.
  • Heat the clarified butter in a medium-to-large skillet over medium heat. Sear the lobster tails until golden brown, about 3 minutes per side (these can be done in batches). Be careful not to overcook: the lobster is done when it begins to become firm to the touch.
  • Serve with the sauce and enjoy.

PAN-FRIED MAHI MAHI WITH PLANTAIN MOFONGO AND PASSION BUERRE BLANC



Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 11

One 8-ounce fillet mahi-mahi, or any other firm white fish
Adobo seasoning, to taste, or garlic, salt and pepper
4 tablespoons olive oil
8 ounces peeled plantains
Vegetable oil, for frying
3 garlic cloves, chopped
3 ounces chicken chicharones
1/2 cup passion fruit juice
1/4 cup plus 2 tablespoons Chardonnay, or dry white wine
1/4 ounce fresh cilantro
3/4 cup (1 1/2 sticks) butter, cubed

Steps:

  • Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside.
  • Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar.
  • Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside.
  • Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens.
  • To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc.

SEAFOOD LASAGNE "A LA FRANCAISE"



Seafood Lasagne

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons unsalted butter
1/4 cup each shallots, carrots and celery, minced
8 ounces peeled and deveined shrimp, cut into small dice
8 ounces lump crabmeat, picked over
2 tablespoons Cognac
1 cup canned tomatoes drained, chopped
4 tablespoons flour
2 cups light cream
2/3 cup milk
3/4 cup grated Gruyere cheese
Salt and pepper
Pinch nutmeg
1 pound fresh spinach or tomato lasagne sheets (or half pound each)

Steps:

  • Preheat oven to 350 degrees. In a skillet heat 2 tablespoons of butter. When hot add shallots, carrots and celery, cover and cook until wilted, about 5 minutes. Add the shrimp and crab and saute, stirring continuously for 3 to 4 minutes or until seafood is just cooked through. Stir in Cognac and evaporate over high heat. Stir in tomatoes and cook 10 minutes, uncovered, or until mixture is quite thick. Remove from heat and season to taste with salt and pepper.
  • Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour. Whisk in cream and milk and simmer five minutes or until thick. Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish. Boil, a few sheets at a time until 3/4 done. Drain and cool on clean cloths. Generously butter 3 quart capacity baking pan. Spread a thin film of cream sauce over bottom of baking dish. Arrange a layer of 4 overlapping sheets of lasagne. Spread a thin film of cream sauce over pasta, then seafood mixture. Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere. Bake, loosely covered with foil for 20 minutes. Uncover and bake 10 minutes or until hot throughout and only slightly golden on top. Let stand in pan for 5 minutes then serve.

CRAB AND SPINACH MORNAY



Crab and Spinach Mornay image

Provided by Pierre Franey

Categories     brunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 pound crab meat, preferably lump
1-1/4 pounds fresh spinach
4 tablespoons butter
3 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon cayenne pepper
1-3/4 cups milk
1/3 cup heavy cream
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely diced cheese, preferably Gruyere or Swiss
2 tablespoons finely chopped shallots
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Pick over crab meat carefully to remove and discard pieces of shell or cartilage. Do not break up the pieces of crab; leave them as whole as possible. Set aside.
  • Pick over spinach to remove tough stems or blemished leaves. Rinse well and drain. Set aside.
  • Heat 3 tablespoons butter in a saucepan and add flour, stirring rapidly with a whisk. Add salt, pepper and cayenne. When blended, stir in milk, cream and nutmeg. Let simmer, stirring often from the bottom, about 10 minutes. Add cheese and stir until melted.
  • Put spinach in a deep skillet or casserole without water. Cook, stirring often, until the leaves wilt. Drain. Press or squeeze to extract as much liquid as possible from the leaves. Chop spinach until it is medium fine.
  • Heat remaining tablespoon of butter in a skillet and add 1 tablespoon shallots. Cook briefly, stirring, and add spinach. Add salt and pepper. Spoon mixture into a baking dish (an oval dish measuring 14 by 8 by 2 inches is ideal).
  • Spoon crab into a smaller ovenproof dish and sprinkle with remaining tablespoon of chopped shallots. Place in oven and bake 5 minutes. Scatter crab meat over spinach and smooth it to make an even layer. Spoon cheese sauce over all and smooth it over. Sprinkle Parmesan cheese evenly on top.
  • Place dish in oven and bake 10 minutes. Heat broiler. Let broil, leaving the door partly ajar, about 2 minutes or until nicely glazed on top. Serve.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 981 milligrams, Sugar 7 grams, TransFat 0 grams

POMPANO WITH CRABMEAT AND CITRUS BEURRE BLANC



Pompano with Crabmeat and Citrus Beurre Blanc image

Categories     Fish     Lemon     Crab     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

1/2 cup dry white wine
1/4 cup minced shallots
3 tablespoons fresh lemon juice
3/4 cup whipping cream
2 large eggs
1/2 cup whole milk
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 6- to 8-ounce skinless pompano fillets or other white fish fillets such as black cod or tilapia
2 tablespoons olive oil
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
1 1/2 teaspoons grated lemon peel
8 ounces fresh crabmeat, picked over
Chopped fresh parsley

Steps:

  • Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.
  • Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.
  • Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.
  • Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.

CRAB CAKES WITH CRYSTAL BEURRE BLANC



Crab Cakes With Crystal Beurre Blanc image

This recipe came to The Times in 2006 from the Upperline restaurant in New Orleans in the aftermath of Hurricanes Katrina and Rita. One bright light after the storms was an unexpected windfall in crab. The storms stirred up the marshes and shook up lots of food, so these crab cakes are made with an ice cream scoop and not a spoon. The real gem of the dish is the Crystal beurre blanc, an idea that mixes high French culinary canon with down-and-dirty New Orleans heat. Crystal Hot Sauce has long adorned many a table in New Orleans. It is more vinegary than Tabasco, which is too hot for this recipe. Baumer Foods had been making Crystal Hot Sauce for more than eight decades when the storms hit. Its New Orleans plant was flooded so badly that it was not reopened, but other bottlers kept Crystal on the shelves until the company could move into its new home, about a half hour's drive from its damaged factory.

Provided by Kim Severson

Categories     brunch, project, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

1 pound jumbo lump crab meat
1/2 cup chopped scallion
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 cup mashed potatoes
6 tablespoons Crystal or other Louisiana-style hot sauce (do not use Tabasco)
1 large lemon, peeled, pith removed, and halved
2 tablespoons white wine
1/4 cup heavy cream
3/4 pound butter, chilled and cut into small pieces
Salt
1 tablespoon butter
1 tablespoon olive oil
1 large onion, peeled and chopped
16-ounce bag baby spinach
Salt and freshly ground black pepper
2 cups all-purpose flour
Salt and freshly ground black pepper
3 large eggs
2/3 cup milk
2 cups fine dry bread crumbs
Vegetable oil, as needed

Steps:

  • For the crab cakes: In a large bowl, combine all ingredients for crab cakes. Gently mix to combine. Using an ice cream scoop, make 8 balls and place on a baking sheet or large plate. Cover and refrigerate for at least 30 minutes. (If crab is very fresh, this may be done a day ahead of time.)
  • For the Crystal beurre blanc: In a small saucepan, combine hot sauce, lemon and wine. Bring to boil over high heat, then simmer until reduced by a third, 3 to 4 minutes. Add cream and again reduce by a third, about 5 minutes. Lower heat and whisk in butter a few pieces at a time, making sure each addition is incorporated before adding next. Pour sauce through a fine-mesh strainer and add salt to taste. If desired, keep warm over a double-boiler.
  • For the spinach base: For the spinach base: Place a large skillet over medium heat, and heat butter and olive oil in it. Add onion and sauté until soft, about 5 minutes. Add spinach in batches, stirring and adding more until it all cooks down. Season to taste with salt and pepper, set aside and keep warm.
  • For frying: Line up three shallow bowls. Place flour in one and season to taste with salt and pepper. Place eggs and milk in the second bowl; beat until mixed. Put bread crumbs in the third. Pat crab cakes into thick disks, like oversize scallops. Dip each into flour mixture, then egg mixture, then roll in bread crumbs. Set on a plate and chill for 30 minutes.
  • Place a large sauté pan or skillet over medium-high heat. Pour in enough oil to come 1/2 inch up side of pan. When oil shimmers, add crab cakes. Cook, turning once, until light golden brown on both sides, about 2 minutes a side. Transfer to paper towels to drain.
  • To serve, place a mound of spinach on each of four serving plates. Place 2 crab cakes next to spinach and pour sauce around them. If desired, serve with more hot sauce.

CHEF JOHN'S BEURRE BLANC



Chef John's Beurre Blanc image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

  • Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
  • Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

More about "crabmeat and spinach flan with smoked tomato buerre blanc recipes"

CRABMEAT-AND-SPINACH LASAGNA RECIPE | MYRECIPES
Web 1 red bell pepper, finely chopped. 3 garlic cloves, minced. 3 (8-ounce) cartons sour cream. ¼ cup chopped fresh basil. ¼ teaspoon salt. ⅛ teaspoon ground white pepper. ⅛ teaspoon ground nutmeg. 2 (10 …
From myrecipes.com


CRAB AND SPINACH QUICHE | BLUE FLAME KITCHEN
Web Jul 2, 2019 2 cans (120 g each) crabmeat, drained and rinsed; 1 pkg (10 oz / 300 g) frozen chopped spinach, thawed and squeezed dry; 2 unbaked 9 inch pie shells; Directions. …
From atcoblueflamekitchen.com


TOMATO BEURRE BLANC - BIGOVEN
Web Place them into a pan with the stock, tomato flesh, vinegar and herb stalks. 3. Allow to simmer and reduce to about 100ml in volume. 4. Once reduced strain through a sieve. 5. …
From bigoven.com


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC …
Web Free Crabmeat And Spinach Flan With Smoked Tomato Buerre Blanc Recipes with ingredients, step by step and other related foods ... Recipes By Calories; Dessert; Main …
From recipert.com


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC
Web Jun 5, 2015 - Recipes for Timbales that you will be love it. Choose from hundreds of Timbales recipes! Jun 5, 2015 - Recipes for Timbales that you will be love it. Choose …
From pinterest.com


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC
Web Chick Slice-and-Bake Cookies. Southwestern Pulled Brisket Sandwiches. Shows
From zlate.gpt.net-freaks.com


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE …
Web Apr 13, 2012 - Get Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc Recipe from Food Network
From pinterest.com


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC …
Web Get full Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc Recipe ingredients, how-to directions, calories and nutrition review. Rate this Crabmeat and …
From recipeofhealth.com


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC
Web Jan 11, 2019 Spinach Mousse, recipe follows; Smoked Tomato Beurre Blanc, recipe follows; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1/2 cup milk; 1 cup heavy …
From recipenet.org


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE …
Web Ingredients. 2 eggs; 1/2 cup heavy cream; 1 tablespoon Dijon mustard; Celery salt; Cayenne pepper; Salt; 1/2-pound jumbo lump crabmeat; Clarified butter; Spinach Mousse, recipe …
From recipebridge.com


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO …
Web 1/2-pound jumbo lump crabmeat; Spinach Mousse, recipe follows; Smoked Tomato Beurre Blanc, recipe follows; 2 quarts fresh spinach, stems removed; 4 shallots, sliced; 3 tomatoes, smoked and pureed; 1 …
From punchfork.com


APPLE CIDER VINEGAR AND CRAB RECIPES - SUPERCOOK
Web browse 20 apple cider vinegar and crab recipes collected from the top recipe websites in the world ... Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc. …
From supercook.com


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE …
Web Crabmeat and Spinach Flan with tomato, crab, egg, spinach, cream, salt, cayenne peppers, dijon mustard, celery salt, and clarified butter. Crabmeat And Spinach Flan …
From foodpair.com


Related Search