FRIED ASPARAGUS WITH CRAB AND CRAWFISH IN CREOLE HONEY BUTTER
An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate.
Provided by Molly53
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
- Add next five ingredients and simmer until reduced by half.
- Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
- Season to taste and keep warm until served.
- For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
- Heat the oil in a heavy bottomed pan to 325°F.
- Dip the asparagus pieces in batter and fry until golden.
- Remove and drain on paper towels.
- To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.
Nutrition Facts : Calories 576.3, Fat 26.7, SaturatedFat 12.3, Cholesterol 148.1, Sodium 536.7, Carbohydrate 54.9, Fiber 3.3, Sugar 6, Protein 21.3
CREOLE CRAB AND CRAWFISH CAKES
Provided by Food Network
Time 1h2m
Yield 4 to 6 servings or 10 to 12 ca
Number Of Ingredients 26
Steps:
- In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
- Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
- Yield: 1 3/4 cups of sauce
ASPARAGUS CRAB AU GRATIN
Make and share this Asparagus Crab Au Gratin recipe from Food.com.
Provided by bmcnichol
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish.
- Top with crab and cheese and set aside.
- In a saucepan, melt 2 tablespoons butter.
- Stir in flour until smooth.
- Whisk in milk, mustard, salt and pepper.
- Bring to a boil over medium heat.
- Cook and stir for 2 minutes or until thickened.
- Remove from the heat and stir in lemon juice.
- Pour over asparagus.
- Melt remaining butter and toss with bread crumbs.
- Sprinkle over top.
- Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17
SOUFFLéD CRAB & ASPARAGUS TART
This melt-in-the-mouth tart can be served as a main course, or as a brilliant starter for eight served with a green salad
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out pastry and line a 25cm tart tin. Line the case with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove paper and beans and cook for 5 mins more. Trim off excess pastry. Reduce oven to 190C/170C fan/gas 5.
- Melt the butter in a non-stick pan, stir in the flour and cook for 1 min. Gradually add the milk, stirring all the time until the sauce is smooth and glossy. Add nutmeg, chilli and salt and leave to cool slightly.
- Flake up the crabmeat and add to the sauce. Blanch the asparagus for 3 mins, drain well and cool under cold running water. Pat dry with kitchen paper and scatter over the pastry case.
- Stir the egg yolks into the sauce. Whisk the whites until stiff, then fold into the sauce in 3 batches. Spoon into the tart case and sprinkle with Parmesan. Bake for 30-35 mins until puffed and golden.
Nutrition Facts : Calories 406 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.18 milligram of sodium
ASPARAGUS CRAB CASSEROLE
On busy weeknights, you're sure to appreciate this creamy comfort food that seems special but can be put on the table in just 20 minutes. "Add a green salad, bread and a fruit dessert for a complete meal," suggests Diana Duda of Glenwood, Illinois.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.
Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 483mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
PAN-FRIED ASPARAGUS
This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!
Provided by Kim
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g
ASPARAGUS CRAB AU GRATIN
"I was delighted to discover this rich casserole years ago when we had a large asparagus patch," recalls Nancy Thibodeau of Overgaard, Arizona. "It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 294 calories, Fat 19g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 732mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
CRAWFISH WITH ASPARAGUS AND MORELS
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in a large nonstick skillet. Add shallots and saute until soft, about 3 minutes. Add morels and asparagus tips and saute until tender, about 5 minutes. Add crawfish and cook for 2 minutes. Stir in lemon juice, salt and pepper.
- Steam asparagus spears until crisp-tender, about 4 minutes. Lay 2 spears on each of 4 plates a few inches apart, parallel to each other. Lay 2 more stalks down, perpendicular to the first. Continue building in this manner until you have used 8 stalks per plate. Spoon the crawfish mixture in and around the asparagus. Serve immediately.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
FRIED ASPARAGUS WITH BACON
This is a different twist on asparagus, sure to please and have them coming back for more!
Provided by Kathi Richards Smith
Categories Asparagus Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
- Melt butter in the same skillet.
- Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
- Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 87.7 calories, Carbohydrate 6.8 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 189.7 mg, Sugar 2.5 g
CRAB AND ASPARAGUS TART
A savory tart, its silky custard thickly studded with crab meat to pick up the sweetness of the wines, and asparagus to tame tropical fruit and citrus flavors with vegetal, mineral notes and a hint of bitterness, will make for a lovely lunch or a predinner snack. Come summer, some diced zucchini can replace the asparagus. It also delivers a kick, not in the filling but in the pastry. There's no heat from the subdued alcohol in the bottle. The cayenne in the crust makes up for it.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor. Add 6 tablespoons of butter and cut in or pulse until size of peas. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together. Add a little more water if needed. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
- Trim edges, line with foil and weight with pastry weights or dry beans. Bake 10 minutes, until it starts to look dry. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned. Remove from oven. Reduce heat to 350 degrees.
- Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute. Add asparagus and cook about 2 minutes, until they start to soften. Remove from heat. Fold in crab meat, lemon juice and chervil. Season with salt. Spread in pastry.
- Whisk half-and-half and cheese until smooth. Beat in remaining eggs until well blended. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams
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