Crabmeat Hoezel Recipes

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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

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 BRUNCH CASSEROLE



Crab Brunch Casserole image

A delicious casserole - elegant enough for a Sunday brunch!

Provided by DOREENB

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 8

Number Of Ingredients 9

2 eggs, beaten
2 cups milk
2 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 pound fresh crabmeat
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  • In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
  • Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 10.7 g, Cholesterol 118.1 mg, Fat 15.1 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 8.3 g, Sodium 606.9 mg, Sugar 3.7 g

CRAB HOELZEL



CRAB HOELZEL image

Categories     Shellfish

Yield 4

Number Of Ingredients 7

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.

CRABMEAT BALLS



CRABMEAT BALLS image

Number Of Ingredients 7

1 lb back fin crabmeat
1 egg beaten
1 cup ritz crackers crushed
1 tsp yellow mustard
2 Tbsp fresh parsley chopped
1 tsp old bay seasoning
1 Tbsp Worcestershire sauce

Steps:

  • Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, old bay seasoning & parsley. In a separate bowl, combine egg, mustard, lemon juice & Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golf sized balls and place on a cookie sheet. Bake @ 350 for 30 minutes. Drizzle w/ melted butter and allow to cool.

CRABMEAT HEAVEN



CRABMEAT HEAVEN image

Number Of Ingredients 8

16 oz. softened cream cheese
1/2 c. Mayo
1/2 tsp. curry
6 oz. flaked crab
Salt to taste
Pepper to taste
1/2 c. or less of scallions
4 eggs boiled

Steps:

  • Combine the cream cheese, mayo, and curry, and spread on a platter. Top with the crab, and salt and pepper to taste. sprinkle with the scallions, egg whites and then egg yolks. Refrigerate. Serve with crackers.

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