Crabrockefeller Recipes

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CRAB ROCKEFELLER



Crab Rockefeller image

When you're entertaining seafood lovers, you can't go wrong with this delightful main course. It has such rich flavor! The spinach and golden crumb topping make the casserole look very attractive. -Cheryl Maczko Arthurdale, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 7

4 tablespoons butter, divided
2 tablespoons all-purpose flour
1-1/3 cups milk
1/2 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup dry bread crumbs

Steps:

  • In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese and stir until smooth. Add the spinach and crab., Transfer to a greased shallow 1-qt. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.

Nutrition Facts : Calories 430 calories, Fat 25g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 870mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.

ROASTED ROCKFISH ROCKEFELLER



Roasted Rockfish Rockefeller image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 20

1 pound fresh spinach
1 cup heavy cream
1/2 cup prosciutto ham, sliced and diced
3 ounces Parmesan cheese
10 gulf oysters
1 cup fish stock
Pinch saffron
2 ounces Pernod
Sea salt and pepper, to taste
Arrowroot, if needed
6 ounces local rockfish
2 garlic cloves, minced
2 shallots, chopped
3 sweet potatoes, one sliced on mandoline
1 zucchini
1 summer squash
1 turnip
Butter
1 bulb fennel, thinly sliced
Chervil sprigs

Steps:

  • Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture.
  • To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed.
  • Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes.
  • Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes.
  • Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter.
  • Deep-fry the fennel flames.

CRAB ROLLS



Crab Rolls image

Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

1/4 cup mayonnaise
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Kosher salt
1/4 teaspoon Old Bay seasoning, plus more for serving
1/8 teaspoon cayenne pepper
1 pound jumbo lump crabmeat, drained and picked over
6 tablespoons melted unsalted butter
6 top-split buns
1 head butter lettuce (such as Boston), leaves separated, for serving
Chopped fresh chives and potato chips, for serving

Steps:

  • In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
  • Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.

OYSTERS ROCKEFELLER



Oysters Rockefeller image

A traditional recipe for oysters Rockefeller.

Provided by Barrett

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 6

Number Of Ingredients 11

2 slices bacon
24 unopened, fresh, live medium oysters
1 ½ cups cooked spinach
⅓ cup bread crumbs
¼ cup chopped green onions
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive oil
1 teaspoon anise flavored liqueur
4 cups kosher salt

Steps:

  • Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
  • Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
  • Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 7.7 g, Cholesterol 18.9 mg, Fat 8.9 g, Fiber 1.5 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 61097.1 mg, Sugar 1.4 g

EASY CRAB CASSEROLE



Easy Crab Casserole image

Creative, and to my tastebuds, delicious.

Provided by sal

Categories     Seafood     Shellfish     Crab

Time 1h5m

Yield 6

Number Of Ingredients 11

1 (8 ounce) package egg noodles
¾ cup low-fat mayonnaise
1 teaspoon Worcestershire sauce
3 tablespoons ketchup
1 chopped onions
1 large green bell pepper, chopped
1 ½ cups cooked crabmeat
1 (4 ounce) can small shrimp, drained
1 cup diced celery
salt and pepper to taste
¼ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot of salted boiling water, cook pasta until al dente. Drain, and transfer to a large bowl.
  • Add mayonnaise, Worcestershire sauce, ketchup, and onion to the noodles; mix well. Stir in green pepper, crab, shrimp and celery. Salt and pepper to taste. Spoon mixture into an 8x8 inch casserole dish. Sprinkle bread crumbs to taste over the casserole.
  • Bake 35 minutes in the preheated oven, until brown and bubbly.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 38.5 g, Cholesterol 99.7 mg, Fat 12.7 g, Fiber 2.5 g, Protein 18.7 g, SaturatedFat 2.2 g, Sodium 511.8 mg, Sugar 5.8 g

CRAB ROCKEFELLER



Crab Rockefeller image

Make and share this Crab Rockefeller recipe from Food.com.

Provided by JoAnn

Categories     Spreads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup butter
1 onion, finely chopped
2 packages frozen chopped spinach, cooked and drained
1 lb crabmeat
2 cups parmesan cheese (Optional)

Steps:

  • Melt butter in pan.
  • Add onion and saute until tender but not brown.
  • Add spinach and mix well.
  • Add crabmeat and cheese.
  • Put in serving dish and serve with crackers or Melba toast.

PORTOBELLO CRAB ROCKEFELLER



Portobello Crab Rockefeller image

Provided by Food Network

Time 53m

Yield 2 to 4 servings

Number Of Ingredients 12

4 medium-size portabella mushrooms
1 (4 to 6-ounce) can crab meat, picked over and drained
3 ounces grated mozzarella cheese
1 tablespoon olive oil
1/4 onion, chopped
1 clove garlic, chopped (1 teaspoon)
1/4 cup white wine (optional)
1 cup half-and-half
6 ounces spinach, rinsed and chopped
3 tablespoons grated Parmesan cheese
1/4 cup breadcrumbs
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.
  • In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.
  • Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.
  • On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.

CRAB ROCKEFELLER STUFFED MUSHROOMS



Crab Rockefeller Stuffed Mushrooms image

Make and share this Crab Rockefeller Stuffed Mushrooms recipe from Food.com.

Provided by Caroline Cooks

Categories     Crab

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 8

6 -8 stuffing-sized mushrooms
1/2 cup unsalted butter
1/4 cup yellow onion, finely chopped
1 cup frozen chopped spinach, cooked and drained
1/4 cup half-and-half cream or 1/4 cup heavy cream
3 dashes Tabasco sauce (or to taste)
1 cup crabmeat or 1 cup imitation crabmeat, flaked
1 cup parmesan cheese

Steps:

  • Clean mushrooms and remove stems.
  • Dry and brush tops with olive oil.
  • Set aside.
  • Melt butter in pan.
  • Add onion and sauté until tender, but not browned.
  • Add spinach and mix well.
  • Add crabmeat, cream, and cheese.
  • Mix to blend.
  • Stuffed mushrooms to heaping.
  • Put in lightly sprayed baking dish; bake at 375 degrees F. for 15-20 minutes or until juices release into dish; brown slightly until broiler, if needed.

CRAB ROCKEFELLER RECIPE - (4/5)



Crab Rockefeller Recipe - (4/5) image

Provided by ksgroves

Number Of Ingredients 7

4 tbs of butter, divided
2 tbs flour
1 1/3 cups milk
1/2 cup grated Parmesan cheese
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 can (6 oz) crabmeat, drained, flaked and cartilage removed
1/2 cup dry bread crumbs

Steps:

  • In a saucepan, melt 2 tbs butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese until smooth. Add the spinach and crab. Transfer to a greased shallow 1 quart baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered at 375 degrees for 15-20 minutes or until bubbly. Yield: 3-4 servings.

OYSTERS ROCKEFELLER



Oysters Rockefeller image

In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.

Provided by Melissa Clark

Categories     seafood, appetizer

Time 20m

Yield 4 to 6 servings (24 oysters)

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter
1/2 cup panko bread crumbs
1 cup finely chopped baby spinach
1 cup finely chopped parsley, leaves and tender stems
1 large shallot, finely chopped
2 garlic cloves, finely grated, passed through a press or minced
Pinch of fine sea salt or table salt
1 lemon
Coarse, rock or kosher salt, or crumbled-up foil, for the pan (to stabilize the oysters)
24 oysters, shucked

Steps:

  • In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
  • Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
  • Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

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