Crabmeatsauce Recipes

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REDFISH ON THE HALF-SHELL WITH LEMON-BUTTER LUMP CRABMEAT SAUCE



Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 redfish fillets, skin and scales remaining, fully boned
Bronzing, seafood or Cajun seasoning
Olive or any other cooking oil
Margarine, softened
Crabmeat Sauce, recipe follows
1/2 pound lump crabmeat, picked over for remaining shell pieces
2 sticks unsalted butter
2 small lemons, juiced
2 tablespoons minced garlic
1/2 cup white wine
1/2 teaspoon hot sauce
2 teaspoons commercial bronzing, seafood or Cajun seasoning
1 cup whipping cream
4 tablespoons chopped green onion tops

Steps:

  • Heat grill to medium-high.
  • Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
  • Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
  • Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

STEAKS WITH CRAB SAUCE



Steaks with Crab Sauce image

You can't go wrong with this surf and turf entree that's elegant enough for any occasion. A creamy crab sauce is a smooth addition to New York strip steaks. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless beef top loin steaks (8 ounces each)
1 tablespoon canola oil
SAUCE:
2 teaspoons cornstarch
1/4 cup white wine or chicken broth
3/4 cup heavy whipping cream
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) imitation crabmeat, coarsely chopped

Steps:

  • Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side., Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in crab; heat through. Serve over steaks.

Nutrition Facts : Calories 558 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 886mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 55g protein.

CRAB CAKE SAUCE



Crab Cake Sauce image

A delicious creamy sauce for your crab cakes that's a breeze to make and tastes great.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 1h5m

Yield 12

Number Of Ingredients 7

1 cup sour cream
1 cup mayonnaise
½ cup cottage cheese
⅓ cup hot salsa
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
½ cup plain yogurt

Steps:

  • Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 2.9 g, Cholesterol 17.4 mg, Fat 19.2 g, Fiber 0.1 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 202.6 mg, Sugar 1.2 g

LEMON GARLIC BUTTER SAUCE FOR CRAB (OR SEAFOOD)



Lemon Garlic Butter Sauce for Crab (or Seafood) image

The name pretty much gives away the recipe, but this is the my favorite way to eat fresh crab (and most other seafood). Be sure to have crusty french bread on hand to soak up the excess. Adjust amounts to your taste.

Provided by Marla Swoffer

Categories     Sauces

Time 2m

Yield 1/2 cup

Number Of Ingredients 3

1/2 cup butter (I sometimes use Smart Balance)
2 -3 tablespoons lemon juice (I sometimes use concentrate)
2 teaspoons garlic powder (I use granulated garlic)

Steps:

  • Combine ingredients and microwave for 1 minute or until melted.
  • Stir and drizzle or dip.

Nutrition Facts : Calories 1680, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1311, Carbohydrate 13.5, Fiber 1.4, Sugar 4.3, Protein 4

CRAB CREPES



Crab Crepes image

This is delicious on spring or summer evening with a green salad on the side.

Provided by KerriJ

Categories     100+ Breakfast and Brunch Recipes     Crepes     Savory

Time 2h50m

Yield 8

Number Of Ingredients 19

2 cups flour
1 cup cold water
4 eggs
2 tablespoons melted butter
½ teaspoon salt
4 tablespoons butter
½ cup chopped green onion
¾ cup dry sherry
¼ teaspoon salt
¼ teaspoon ground black pepper
3 cups fresh crabmeat, cooked and diced
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups hot milk
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup heavy cream
2 egg yolks
1 cup grated Swiss cheese

Steps:

  • Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.
  • Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
  • Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.
  • Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.
  • Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
  • Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
  • Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 37.7 g, Cholesterol 234 mg, Fat 33.4 g, Fiber 1.2 g, Protein 20.9 g, SaturatedFat 19.9 g, Sodium 699.4 mg, Sugar 3.8 g

REASONABLE CRABMEAT SAUTE



Reasonable Crabmeat Saute image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 9

4 thin slices of white bread
Melted butter for brushing
2 tablespoons butter
2 carrots, grated
8 ounces lump crabmeat, picked over
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup each finely chopped chives, basil, mint and parsley
Salt and freshly ground black pepper

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 SAUCE



Crabmeat Sauce image

This sauce goes perfectly with a sea scallop ravioli recipe I have posted. It is also great with bow tie or penne pasta. Stacey

Provided by Stacey Sweet

Categories     Sauces

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1/2 cup onion, chopped
1 garlic clove, minced
1/4 cup fresh parsley, minced
1/4 teaspoon dried thyme
1/4 lb crabmeat, flaked
1/4 cup dry white wine
2 tablespoons clam juice
1 (500 ml) can plum tomatoes, drained and crushed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • heat the oil in a saute pan over medium heat.
  • add the onion and the parsley.
  • after 1 minute add the garlic, dried thyme and the crab meat.
  • cook for one minute more.
  • pour in the wine and clam juice.
  • raise the heat to high, to cook off the wine.
  • add the canned plum tomatoes.
  • cook the tomato sauce for 25-30 minutes, to reduce.
  • stir occasionally to help the crab disintergrate.

CRAB SAUCE



Crab Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

8 ounces cooked squid ink pasta 1 tablespoon dry white wine
2 tablespoons unsalted butter 1 cup White Sauce, recipe follows
12 ounces peeled deviant shrimp, Salt, cayenne pepper
finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded,
finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded, picked over cut into 1/4-inch dice
1 tablespoon tomato paste 2 tablespoons finely snipped chives

Steps:

  • Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta.

GROUPER WITH CRABMEAT SAUCE



Grouper with Crabmeat Sauce image

A creamy seafood sauce drapes over mild-flavored grouper for an elegant entree. Whether served to my family or to hundreds of people at a charity event, it's a winner.-Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 16

8 grouper or red snapper fillets (8 ounces each), skin removed
1/4 cup lemon juice
2 tablespoons marinade for chicken
1 tablespoon seafood seasoning
1 tablespoon olive oil
SAUCE:
2 large onions, chopped
1 large sweet red pepper, chopped
8 green onions, chopped
2 garlic cloves, minced
1/4 cup butter, cubed
3 tablespoons all-purpose flour
2 teaspoons seafood seasoning
2-1/2 cups half-and-half cream
2 cups fresh crabmeat
1/4 cup minced fresh parsley

Steps:

  • Place fillets on a foil-lined 15x10x1-in. baking pan. , In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets. Broil 4-in. from the heat for 6-7 minutes on each side or until fish flakes easily with a fork., Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions and garlic in butter until tender. Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in crab meat; heat through. Serve with fish. Sprinkle with parsley.

Nutrition Facts : Calories 452 calories, Fat 18g fat (10g saturated fat), Cholesterol 162mg cholesterol, Sodium 730mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 55g protein.

CRAB IN CREAM SAUCE



Crab in Cream Sauce image

A very good hot starter.

Provided by pam123

Time 25m

Yield Serves 4

Number Of Ingredients 0

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.

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

Steps:

  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g

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CRAB MEAT SAUCE - RECIPES | COOKS.COM
LIGHT PASTA AND CRAB MEAT SAUCE. Mix all ingredients with enough mayonnaise and Italian dressing to moisten. Ingredients: 10 (celery .. mayonnaise .. olives ...) 3. CRAB MEAT WHITE SAUCE. Blend flour, mustard and Worcestershire sauce with the melted butter. Gradually ... and 1 can crab meat. Salt to taste and add 1/4 cup apple juice.
From cooks.com


CRABMEAT SAUCE FOR STEAK - CREATE THE MOST AMAZING DISHES
Cakes Made From Scratch Easy Recipes Lemon Pie Recipe Easy Dessert Recipes
From recipeshappy.com


CRAB CAKE SAUCE (EASY REMOULADE SAUCE FOR CRAB CAKES) - HUNGRY …
2021-02-28 All you have to do is gather your ingredients, place them in a mason jar (or mixing bowl), and stir. Taste test your crab cake sauce and adjust from there. For more acidity, add more lemon; for more fattiness, add more mayonnaise; for more saltiness, add more mustard or creole seasoning. And of course, you could always add more heat to amp up ...
From hungryhuy.com


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