MARINO'S BEST CRAB CAKES
Provided by Jonathan Reynolds
Categories dinner, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in a skillet over medium-high heat and saute the onion, celery and parsley until soft, about 5 minutes.
- In a bowl, beat eggs and whisk in the tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard. Add crab meat and 1/4 cup bread crumbs and mix. Spoon onto a plate and shape into 4 cakes. Sprinkle one side with 1/2 teaspoon bread crumbs and the other side with remaining crumbs. Cover in plastic wrap; refrigerate 15 minutes or up to 3 hours.
- Melt the remaining butter in a skillet over medium heat and saute the crab cakes till golden brown -no longer than 3 minutes per side.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 12 grams, Sodium 755 milligrams, Sugar 1 gram, TransFat 1 gram
MARINO'S CRAB JUS
Provided by Jonathan Reynolds
Categories dinner, main course
Time 20m
Yield 4 cups
Number Of Ingredients 9
Steps:
- In a deep saucepan heat the oil and cook the garlic till soft but not browned. Stir. Add the parsley and cook for a few minutes. Stir in the chopped peppers, salt and pepper.
- In a separate pan, boil the beer. The beer will foam, and when the foam dies down, continue to boil for 1 more minute. Add the beer and butter to the garlic mixture and mix well. Arrange the crabs in layers in their cooking pot and cover with the beer mixture. Shake the pan to get the liquid into the crabs. Bring to a boil, quickly lower the heat and simmer the crabs for 7 minutes, shaking the pan to jolt the juice out of the crabs. Do not overcook or the meat will get mushy. Remove the crabs. Serve with linguine below.
MARINO'S BEST CRAB CAKES
These are delicious. My DH loves these. I adapted this from a NY Times Magazine recipe. *I use the 1 lb. Phillips brand lump crab meat from Costco which is in the refrigerator section. If you don't have tarter sauce use mayonnaise.
Provided by Oolala
Categories Crab
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs and whisk in onion flakes, celery, parsley, tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard.
- Add crab meat gently with a spoon so that the lumps remain without seperating too much. Gently mix in the bread crumbs.
- Make the mixture into 4-5 crab cakes with your hands. Try not to make them too fat.
- Put them on a plate and cover with plastic wrap. Refrigerate from 15 minutes up to 3 hours.
- Melt butter and oil in a skillet over medium heat and saute the crab cakes till golden brown, no longer than 3 minutes per side.
- Place on paper towels to drain and serve with lemon wedges.
Nutrition Facts : Calories 307.9, Fat 13.3, SaturatedFat 6.6, Cholesterol 214.7, Sodium 647.6, Carbohydrate 16.7, Fiber 2.2, Sugar 2.2, Protein 30.9
CRAB MORNAY
This comes from my sister and is just wonderful and easy to put together. I usually make it in the crockpot to keep it warm for family gatherings.
Provided by Nimz_
Categories Crab
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large skillet.
- Add onions and saute.
- Add parsley and flour, stir to desolve flour.
- Add cream and cheese.
- Fold in crab meat.
- Add salt to taste and garnish with cayenne pepper.
- Serve warm in bread bowls with melba toast.
Nutrition Facts : Calories 465.3, Fat 35.7, SaturatedFat 22.3, Cholesterol 137, Sodium 852.3, Carbohydrate 9.3, Fiber 0.8, Sugar 1.1, Protein 27.3
MADRAS CRAB CURRY
The sight of live crabs being sold in Chinatown brought back mouthwatering memories of mom's crab curry which I used to devour and I wanted to relive the experience. The body is cooked whole along with the pincers and legs. The legs usually don't have much meat but add flavor to the dish. The curry is purposely on the milder side to ensure that the spices do not overpower the delicate meat flavor. It is best when eaten the next day! Serve with hot rice cooked with a couple of cloves and piece of cinnamon.
Provided by FSK
Categories World Cuisine Recipes Asian Indian
Time 3h
Yield 6
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over medium heat. Add cinnamon stick, cloves, star anise, and peppercorns; cook and stir until spices start to pop. Add dried chile peppers, urad dal, and fennel seeds; cook until dal starts turning golden, 1 to 2 minutes.
- Stir onions, garlic, and ginger into the pot. Cook and stir until garlic just starts to turn golden, 1 to 2 minutes. Add garam masala, chile powder, turmeric, and salt; cook 1 minute more.
- Stir 1 cup of water, tomato puree, and tomato paste into the pot. Cook until tomato puree thickens, about 5 minutes. Stir in remaining 1 cup water, coconut, and coconut milk. Bring to a simmer over medium heat. Reduce heat to low; stir in tamarind juice.
- Bring curry back to a boil. Reduce heat to low; add crabs to the pot. Cook over medium-low heat until crabmeat is opaque, 20 to 25 minutes. Remove from heat and let stand until crabs absorb curry flavors, about 2 hours.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 13.7 g, Cholesterol 52.6 mg, Fat 11.9 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 5.7 g, Sodium 1147.4 mg, Sugar 4.3 g
RED WINE JUS
Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak
Provided by Good Food team
Categories Condiment
Time 35m
Yield Makes 270ml (6-8 servings)
Number Of Ingredients 9
Steps:
- Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
- Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
- Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
- Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CRAB MORNAY
"I sometimes have unexpected dinner guests, so I keep the ingredients for this easy microwave entree on hand," relates Beverly Callison of Memphis, Tennessee. Prepared pastry shells overflow with a creamy combination of canned crab and mushrooms. "I serve this with a packaged salad and receive lots of compliments on the meal."
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender., Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne. , Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.
Nutrition Facts : Calories 627 calories, Fat 43g fat (22g saturated fat), Cholesterol 117mg cholesterol, Sodium 1053mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein.
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