Lump Crabmeat Margarita Recipes

MARYLAND JUMBO LUMP CRAB CAKES

Steps:

• Preheat the broiler.
• In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.

LUMP CRABMEAT MARGARITA

Steps:

• Combine all ingredients except avocado and field greens, adding crabmeat last and folding in gently. Can be made ahead to this point. Prior to serving rim Margarita glasses with lime and then dip in coarse salt. Gently add avocado to crab mixture. Place small handful of field greens in each glass. Top with crab mixure and garnish with cilantro sprigs and lime wedges on seafood forks.

LUMP CRABMEAT AND AVOCADO CROSTINI

Steps:

• 1. Preheat oven to 450 degrees F.
• Brush olive oil on both sides of the bread pieces, then toast for 5 minutes.
• Mash the avocado and season with salt, pepper, and chili pepper flakes.
• Combine crab meat, melted butter, and lemon juice. Season to taste.
• Top baguette slices with mashed avocado then and crab meat mixture.
• Garnish with freshly grated pepper and parsley.

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.

SUE'S LUMP CRABMEAT ST. MARTIN

Steps:

• In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
• Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.
• Sprinkle in flour, blending well into mixture.
• Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
• Reduce heat to simmer and add white wine, lemon juice and hot sauce.
• Add Parmesan cheese, stirring constantly so mixture will not scorch.
• Season to taste using salt and cayenne pepper.
• Add red bell pepper for color.
• If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
• Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.