Crabmeat Sauté With Herbs Recipes

REASONABLE CRABMEAT SAUTE

Steps:

• Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.

CRABMEAT SAUTé WITH HERBS

Steps:

• Gather the ingredients.
• Melt butter in a large skillet over medium-low heat.
• Add garlic and green onion to skillet and cook for about 3 minutes. Do not let garlic brown. Stir frequently.
• Add crabmeat to skillet and toss with garlic and green onion. Cook while stirring gently until thoroughly heated.
• Sprinkle crabmeat mixture with chopped chives and parsley. Drizzle with lemon juice.
• Serve crabmeat sauté on a salad or fresh greens, on toast points or baked puff pastry shells, or spoon it over hot cooked rice.

WARREN LERUTH'S NEW ORLEANS STYLE CRABMEAT ST. FRANCIS

Steps:

• Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
• After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan and bring to a boil, stirring lightly.
• While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
• Spoon the sauce into a pan and refrigerate overnight.
• To complete the dish, preheat the oven to 425 F degrees. Mix the bread crumbs, Parmesan cheese, and paprika together.
• Put about 3 oz. crabmeat into a scallop shell or small au gratin dish. Top with 5 oz. of the chilled sauce, then sprinkle with the bread crumb mixture.
• Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
• Remove from the oven and top each with 1 teaspoon melted margarine.
• Serve very hot.

CRAB AND SHRIMP SAUTE - LOUISIANA STYLE

Steps:

• Sauté onions and mushroom in oil.
• Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco.
• Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes.
• Serve over white or brown rice.

ROUSSOS SAUTEED CRABMEAT

Steps:

• In a large nonstick skillet, saute onion and mushrooms in melted butter until tender.
• Add in crabmeat and sherry; cook until thoroughly heated; adjust seasoning with salt and pepper.
• Garnish with parsley and lemon wedges.