MOUTHWATERING CRABMEAT PAN SEARED FILETS
This is a rich meal, perfect for a romantic dinner. I prepared this on our one-year anniversary.
Provided by kk0301
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
- Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.
Nutrition Facts : Calories 761.4 calories, Carbohydrate 1.7 g, Cholesterol 289.7 mg, Fat 48.2 g, Protein 76.4 g, SaturatedFat 18.8 g, Sodium 1033.4 mg
CRABMEAT SAUTé WITH HERBS
Steps:
- Gather the ingredients.
- Melt butter in a large skillet over medium-low heat.
- Add garlic and green onion to skillet and cook for about 3 minutes. Do not let garlic brown. Stir frequently.
- Add crabmeat to skillet and toss with garlic and green onion. Cook while stirring gently until thoroughly heated.
- Sprinkle crabmeat mixture with chopped chives and parsley. Drizzle with lemon juice.
- Serve crabmeat sauté on a salad or fresh greens, on toast points or baked puff pastry shells, or spoon it over hot cooked rice.
Nutrition Facts : Calories 212 kcal, Carbohydrate 4 g, Cholesterol 114 mg, Fiber 1 g, Protein 14 g, SaturatedFat 10 g, Sodium 421 mg, Sugar 2 g, Fat 16 g, ServingSize 6 servings, UnsaturatedFat 0 g
ROUSSOS SAUTEED CRABMEAT
Make and share this Roussos Sauteed Crabmeat recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, saute onion and mushrooms in melted butter until tender.
- Add in crabmeat and sherry; cook until thoroughly heated; adjust seasoning with salt and pepper.
- Garnish with parsley and lemon wedges.
REASONABLE CRABMEAT SAUTE
Provided by Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.
ROUSSOS SAUTEED CRABMEAT
Steps:
- In a large nonstick skillet, saute onion and mushrooms in melted butter until tender. Add in crabmeat and sherry; cook until thoroughly heated; adjust seasoning with salt and pepper. Garnish with parsley and lemon wedges.
AVOCADO & GRAPEFRUIT SALAD (AKA FRIENDLY FLAVOR FUSION)
This is another recipe from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. When SusieQusie & I talked about this recipe, she told me I might be a little too fusion-friendly, but it still intrigued me. I liked all the flavor elements & it clearly was an easy fix, so I decided to enter it. Grapefruit is hard to find here, so I hope another fusion-friendly chef will give it a try & validate my fusion-friendly status. Enjoy! (Time does not include time for dressing to chill)
Provided by twissis
Categories Salad Dressings
Time 10m
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Make dressing by blending 1st 5 ingredients (YES, including the strawberreis!) in a blender till smooth & chill. (I would use my trusty immersion blender here.).
- To serve: Arrange grapefuit sections & avocado slices on mixed greens or lettuce leaves & drizzle w/dressing.
- NOTE: To decrease fat content, use light or low-fat mayo & sour cream.
Nutrition Facts : Calories 524.2, Fat 40.6, SaturatedFat 8.8, Cholesterol 27.9, Sodium 440.2, Carbohydrate 42.4, Fiber 7.1, Sugar 12.7, Protein 4.3
POMPANO WITH CRABMEAT AND CITRUS BEURRE BLANC
Steps:
- Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.
- Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.
- Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.
- Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.
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