King Crab Butter Recipe Recipe For Stuffed

ALASKAN HALIBUT, SALMON AND CRAB ROULADE

Steps:

• Preheat oven to 350 degrees F.
• Cut halibut and salmon into appropriate weights, cover each piece with plastic wrap and pound out with flat side of a meat tenderizer, or meat mallet, to 1/4-inch thickness. In a small bowl combine crabmeat, Brie cheese, 1 tablespoon fresh chopped herbs, 1 tablespoon shallot, 1 teaspoon minced garlic and salt and pepper, to taste. Season both sides of halibut with salt, pepper and some of the fresh herbs. Lay on an individual piece of plastic wrap, twice as big as the fish piece, flesh side down. Lay salmon piece on top of halibut, directly in the middle. Season with salt and pepper. Spread 1/4th of the crab and Brie mixture in the middle of the salmon. Do this with all 4 pieces of fish. Take plastic wrap that the fish is laying on and wrap fish into a tight roll, twisting the ends to make a "tube". Refrigerate.
• Toss yams, roughly chopped garlic, thyme sprigs and olive oil in a bowl until completely coated. Season with salt and pepper. Spread evenly on a sheet pan and roast in a 350 degree F oven for 15 to 20 minutes or until tender. While yams are roasting combine Riesling and 2 tablespoons shallots in a small saucepan. Reduce by 3/4 over medium-low heat. Whisk in butter a little at a time until completely combined. Once all the butter is beaten in, remove from heat and season with salt. When yams have about 10 minutes left to finish, take fish rolls from the refrigerator and slice each roll into 3 or 5 equal sections. Remove plastic wrap after cutting and lay shingled out on well-greased sheet pan and put into oven with yams. When yams are done, fish should be done as well. While fish and yams are cooking, heat saute pan with 1 tablespoon whole butter. Once hot, drop mushrooms into pan and saute over medium-high heat until crispy and tender. Season with 1 tablespoon shallot, 1/2 teaspoon minced garlic, salt and pepper, to taste. Remove yams and fish from oven. Place a 3 or 4-inch ring mold in center of plate and fill with roasted yam hash, pressing down firmly. Remove ring mold. Place mushroom mixture on top of yam cake, allowing it to spill slightly over the side. Take fish roll and shingle in front and up yam cake, creating some height with the back piece of fish. Drizzle 1-ounce Riesling butter over front edges of fish slices. Garnish with 2 chive sprigs and serve.

STUFFED CRAB

Steps:

• In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
• Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
• Preheat oven to 375 degrees F.
• When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
• Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

STUFFED CRABS

Steps:

• In large skillet, melt butter.
• Add onion, green and red bell pepper, celery, and garlic. Saute over medium high heat until onions are transparent.
• Put cooked shrimp into food processor. Pulse until shrimp are coarsely ground.
• Add shrimp and crab meat to onion mixture. Cook for 2 minutes on low heat.
• In separate bowl, combine 1/4 cup bread crumbs with shrimp stock. Combine with shrimp and crab meat mixture.
• Add beaten egg, salt and pepper. Combine well.
• Stuff into crab shells. Top each stuffed shell with remaining bread crumbs.
• Top each crab with a pat of butter.
• Bake at 350 degrees for about 15-20 minutes, or until heated through.
• Bon Appetite! :).

KING CRAB LEGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan.
• Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs.
• Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.

STUFFED DOVER SOLE

Steps:

• Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
• Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
• Place Dover Soles in small Baking Dish (ungreased).
• In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
• Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
• Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
• Preheated oven of 325.
• Cook for 20-25 mins.
• In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
• Goes perfect with Salad, Vegetable, or Rice.

CRAB STUFFED SHRIMP WITH BUTTER AND WHITE WINE RECIPE

Steps:

• Heat the olive oil in a large skillet over medium heat, add the red pepper, onion, celery and parsley and saute for two minutes. Stir in the crabmeat, paprika, salt, pepper and breadcrumbs then remove from heat. Allow mixture to cool completely. Meanwhile split the shrimp right side up, carefully leaving a pocket and so the shrimp tails stand up. (Do not cut through the shrimp.) Spray a large baking dish with nonstick cooking spray, preheat oven to 350 degrees F. Stuff the pockets on the shrimp with the crab mixture and place in the baking dish tails standing up. Place dish in preheated oven and bake for 15-20 minutes or until shrimp is opaque and top is lightly browned. To make the butter wine sauce, place the butter, wine, and seafood stock in a medium saucepan and bring to a simmer. Whisk in the cornstarch, a pinch at a time so that it does not clump. Stir continuously until all is incorporated and allow to simmer until reduced by one third and slightly thickened. To serve, place shrimp on serving dish with a bed of spring mix. Drizzle with the sauce and garnish with chopped parsley.

SAVORY CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
• Remove stems from mushrooms. Set aside caps. Finely chop stems.
• Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
• Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
• Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.