Creamed Lump Crab Meat With Country Ham Recipes

CREAMED LUMP CRAB MEAT WITH COUNTRY HAM

Steps:

• Pick over the crab to remove any traces of shell or cartilage.
• Heat 1 tablespoon of the butter in a heavy skillet. Add the curry powder and the scallions. Cook, stirring, until wilted. Add 2 tablespoons of the sherry and cook briefly.
• Add the cream, half-and-half and Worcestershire sauce, and salt and pepper to taste. Bring to a boil and simmer for 5 minutes. Set aside. Keep warm.
• In a nonstick skillet, heat the remaining butter, and add the crab meat and the remaining sherry. Heat briefly without stirring, and remove from the heat.
• Add 1/4 cup of the hot cream mixture to the egg yolks. Stir well with a whisk to blend. Return this mixture to the sauce, stirring rapidly. Remove from the heat.
• Spoon the sauce over the crab meat.
• Preheat the broiler and prepare the toasts.
• Heat the ham under the broiler and place the toasts on serving dishes. Add the ham slices. Top with the crab meat and the cream sauce, dividing evenly. Serve with lemon wedges.

MOUTHWATERING CRABMEAT PAN SEARED FILETS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
• Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.

CRABMEAT SCRAMBLE

Steps:

• In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside., In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set.

CRAB MEAT CASSEROLE

Steps:

• Mix first 8 ingrdients in a bowl.
• Spray a 9x13 baking dish with non stick cooking spray.
• Pour Crab mixture into baking dish.
• Combine eggs and milk and pour over mixture in dish.
• Sprinkle cheese over top.
• Bake at 350 degrees for approximately 1 hour.

CHICKEN BREASTS STUFFED WITH CRABMEAT

Steps:

• In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
• Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
• In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.