King Crab En Croute With Porcini Duxelle A Top Matignon Vegetables Served With Bay Shrimp Blanc Recipes

KING CRAB APPETIZERS

King Crab Appetizers image

These crab tartlets have long since been a family favorite and are requested often at holiday get togethers.

Provided by 102183

Categories Appetizers and Snacks Pastries

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
½ cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
Divide rolls in half and press into the prepared tartlet pans. Set aside.
In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 25.1 g, Cholesterol 40.1 mg, Fat 18 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 7.5 g, Sodium 721.2 mg, Sugar 4.3 g

KING CRAB EN CROUTE WITH PORCINI DUXELLE A TOP MATIGNON VEGETABLES SERVED WITH BAY SHRIMP BLANC

KING CRAB EN CROUTE WITH PORCINI DUXELLE A TOP MATIGNON VEGETABLES SERVED WITH BAY SHRIMP BLANC image

Categories Shellfish

Yield 2 people

Number Of Ingredients 30

Ingredients

Ingredients:
10 oz Phillips king crab meat
½ c porcini mushrooms
1 ea shallot, minced
3 oz sauvignon blanc
1 tsp garlic, chopped
1 tsp parsley, chopped
TT Kosher Salt/ pepper
½ ea puff pastry sheet
1 ea egg
1 oz. clarified butter
Vegetables:
4 oz, apple smoked bacon, small diced
½ ea. Eggplant, diced
½ green zucchini, diced
½ yellow squash, diced
1 ea onion, diced
½ ea carrot, diced
½ c sauvignon blanc
TT Kosher Salt/ pepper
1 tsp thyme
1 tsp rosemary
Sauce:
1 tsp garlic
1 c bay shrimp
1 oz lemon juice
½ c sauvignon blanc
3 oz butter
TT Kosher Salt/ pepper
1 tsp parsley, chopped

Steps:

Directions: -in a small saute pan add the mushrooms, garlic, shallots and saute until soft add the wine and render down to a paste and mix with the crab. Place small amounts of the mixture onto the puff pastry (cut into 4X4 squares) roll close and seal with egg wash and brush with clarified butter. Let sit fro 5 min before baking at 350 degrees for 7 to 10 min. for the matignon vegetables, render the bacon until all fat has release and bacon is crispy. Add the vegetables and saute, deglaze with wine add season to taste, puree the mixture in robot coup or with handheld emersion blender and finish with fresh herbs. In a small sauce pot add the shrimp and saute until soft, add the garlic and cook until aromatic. Deglaze with wine and add lemon juice, mount with butter. Season to taste and finish with fresh chopped parsley. On a square plates place the matignon vegetables into 3 mounds and cut the pastry on a bias and arrange three tiers on top of the vegetables. Drizzle the sauce around the plate.

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