Lump Crab Cream Sauce Recipe

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2 hours ago Jumbo Lump Crab Cream. Pick through crab lumps, removing any bits without breaking the lump. Sprinkle lightly with salt, pepper, or Creole seasoning; toss gently. Cover and chill until needed. Heat 3 tablespoons vegetable oil in a skillet …

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4 hours ago The next step is mixing the imperial sauce into the crabmeat…. gently! You don’t want to break up the crabmeat, so mix carefully. **Don’t add …

Rating: 4.9/5(101)
Total Time: 30 mins
Category: Entree
Calories: 408 per serving
1. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
2. Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
3. place portions in the baking dish of your choice, using ramekins or small casserole dishes
4. Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees

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7 hours ago Cream sauce with crabmeat recipe. Learn how to cook great Cream sauce with crabmeat . Crecipe.com deliver fine selection of quality Cream sauce with crabmeat recipes equipped with ratings, reviews and mixing tips. Get one of our Cream sauce with crabmeat recipe and prepare delicious and healthy treat for your family or friends. Good appetite!

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6 hours ago Instructions Checklist. Step 1. Sauté mushrooms in butter in a large skillet 3 minutes or until tender. Advertisement. Step 2. Add next 6 ingredients, stirring gently; heat …

Servings: 8-10
1. Sauté mushrooms in butter in a large skillet 3 minutes or until tender.
2. Add next 6 ingredients, stirring gently; heat thoroughly. Serve on toast points.

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4 hours ago 8 ounces lump crabmeat. INSTRUCTIONS. 1 In a large skillet melt 2 tablespoons butter on medium-high. Season flesh side of fish with 1 teaspoon OLD BAY. Place fish skin-side up in skillet. Cook 5 minutes turning fish after 3 minutes. Remove fish from skillet. Keep warm. Reduce heat to medium.

Cuisine: American
Category: Entrees
Servings: 6

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8 hours ago Rinse the sea scallops. Crush the garlic clove. In a heavy skillet saute the garlic for about 30 seconds. Add in the sea scallops and sear on both sides, cook for about 1 - …

Cuisine: Italian
Category: Shellfish, Sauté
Servings: 4

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7 hours ago White sauce with crabmeat recipe. Learn how to cook great White sauce with crabmeat . Crecipe.com deliver fine selection of quality White sauce with crabmeat recipes equipped with ratings, reviews and mixing tips. Get one of our White sauce with crabmeat recipe and prepare delicious and healthy treat for your family or friends. Good appetite!

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9 hours ago add the onion and the parsley. after 1 minute add the garlic, dried thyme and the crab meat. cook for one minute more. pour in the wine and clam juice. raise the heat to high, …

Rating: 5/5(2)
Total Time: 1 hr
Category: Sauces
Calories: 157 per serving
1. heat the oil in a saute pan over medium heat.
2. add the onion and the parsley.
3. after 1 minute add the garlic, dried thyme and the crab meat.
4. cook for one minute more.

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9 hours ago Whisk in flour, and cook, whisking constantly, 2 minutes. Add cream, and cook, whisking constantly, until smooth and sauce begins to bubble. Remove from heat, and stir in cheese until smooth. Stir in sherry, salt, and pepper. Gently fold in crabmeat and parsley. Keep warm in a chafing dish or slow cooker set on WARM or LOW. Serve with toast points.

Servings: 10-12
Total Time: 20 mins

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7 hours ago The crab sauce recipe is a breeze to throw together and requires just 10 minutes of cook time on the stovetop. It's best when made with lump crabmeat, as this grade includes large pieces and makes the sauce restaurant-worthy. Many grocery stores stock it in cans, and you can also find it in larger plastic containers at some supermarkets.

Calories: 296
Saturated Fat 16g: 80%
Cholesterol 85mg: 28%
Total Fat 26g: 34%

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1 hours ago Turn heat under crabmeat and cream sauce to a low simmer, and add pasta. Toss to combine, and cook over low heat until warmed, about 3-4 minutes. This seafood recipe does not require cheese, but if desired serve 1/2-1 cup of Aged Parmigiano-Reggiano DOP at the table. Sauce adapted from Lidia Bastianich's "Lidia Cooks from The Heart of Italy"

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8 hours ago 1 pound lump crab meat. ¼ cup lemon juice. 2 sliced green onions & tops. 1 teaspoon Worcestershire sauce. 8 ounce cream cheese. Blend together until smooth all ingredients except the crab meat. Add the crab meat and serve with raw vegetables, such as green peppers, radishes, celery and cauliflower buds.

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6 hours ago Creamy Crab Sauce. ½ cup thick slab bacon, diced ½ cup dry white wine 2 Tablespoons diced shallots 2-3 cloves crushed garlic ⅛ cup diced green onion ⅓ cup peppadew peppers 8 ounces lump crab meat 1 cup heavy cream Blackened Red Fish. 2 Tablespoons your favorite Cajun blackening spice blend

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5 hours ago Add the reduced crab stock, cream, vermouth, thyme, tarragon and bay leaf and bring to a boil. Simmer over moderately high heat until reduced to 2 cups, 15 minutes. Discard …

Rating: 5/5
Total Time: 2 hrs
Servings: 8
1. In a saucepan, cover the potatoes with 1 inch of water and cook over moderate heat until tender, 15 minutes; drain and pass through a food mill or ricer into a bowl. Add the egg yolks, 1 1/3 cups of flour, salt and nutmeg; gently mix until the dough starts to come together. Gently knead on a floured work surface, dusting with flour if sticky. Divide the dough into 4 equal pieces.
2. In a saucepan, bring the stock to a simmer. Add the crabs, cover partially and simmer over high heat until the liquid is reduced to 2 cups, 15 minutes. Strain into a bowl; discard the crabs.

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4 hours ago Crabmeat Sauce, recipe follows. Crabmeat Sauce: 1/2 pound lump crabmeat, picked over for remaining shell pieces. 2 sticks unsalted …

Rating: 5/5(5)
Author: Chris Holmes
Servings: 4
Category: Main-Dish
1. Heat grill to medium-high.
2. Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
3. Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
4. Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

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8 hours ago Exploring the Welsh cuisine for CQ #4 has been a happy adventure, mainly due to the wealth & popularity of seafood which they manage to make a …

Rating: 5/5(3)
Calories: 299 per serving
Servings: 4
1. Melt butter in saucepan over med-low heat.
2. Add lemon juice, garlic, wine, hot sauce & the Old Bay Seasoning.
3. Slowly simmer for about 2 min. Add the cream & simmer until well mixed.
4. Gently stir in the crab meat & simmer until the crab meat is heated through.

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2 hours ago In a medium sauce pan, heat the 1½ tbsp of oil and then cook mushrooms until golden brown, about 5 minutes. Take the pan off the heat and add the Lump Maryland Crab

Estimated Reading Time: 2 mins
Total Time: 50 mins
1. Preheat your oven to 350 degrees Fahrenheit.
2. Cook the 2 cups of egg noodles according to package directions. Set aside until needed.
3. In a medium sauce pan, heat the 1½ tbsp of oil and then cook mushrooms until golden brown, about 5 minutes. Take the pan off the heat and add the Lump Maryland Crab Meat, cream of mushroom soup, milk, diced green pepper, minced garlic, 1½ cups of the jack cheese, thyme, oregano, cayenne, salt, and pepper. Mix them all together, being careful not to break up the crab meat too much.
4. Put the cooked egg noodles into a casserole dish and pour the crab mixture over them and toss it all together.

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6 hours ago DIRECTIONS. Blend cheese, mustard, worcheshire sauce and sour cream till smooth. Stir in celery and onion. Fold in crab meat. Put into quiche dish that has been …

Servings: 4
Total Time: 55 mins
Category: < 60 Mins
Calories: 413 per serving
1. Blend cheese, mustard, worcheshire sauce and sour cream till smooth.
2. Stir in celery and onion.
3. Fold in crab meat.
4. Put into quiche dish that has been sprayed with Pam.

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2 hours ago Lightly drizzle the flesh side of each filet and coat with Cajun Seasoning (1/2 cup) . Step 3. While the grill is coming up to temp, prepare the cajun cream sauce. Heat Butter (2 …

Rating: 5/5(1)
Total Time: 35 mins
Cuisine: American
Calories: 162 per serving
1. Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.
2. Drizzle Olive Oil (2 tablespoon) over the skin side of each Red Snapper Fillet (4) to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with Cajun Seasoning (2 ounce).
3. While the grill is coming up to temp, prepare the cajun cream sauce. Heat Butter (30 gram) in a small sauce pan over medium heat. Add Garlic (3 clove) and Fresh Parsley (1 teaspoon) and sauté for 1-2 minutes. Pour in White Wine (1/4 cup) and reduce for 3-4 minutes.
4. Add Heavy Cream (1 cup) and Cajun Seasoning (1 tablespoon). Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add zest from the Lemon (1/2 teaspoon), squeeze in Lemon Wedge (1), and add the Grated Parmesan Cheese (2 tablespoon). Remove from heat and rest until ready to serve over fish.

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9 hours ago Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.

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5 hours ago Add the crabmeat, lemon juice, hot sauce, salt, and black pepper. Stir well to incorporate and warm through for about 1 to 2 minutes. The celery should still have a little crunch. Remove the pan from the heat. Stir in the mayonnaise, sour cream, and dry mustard. Make sure all ingredients are well combined.

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7 hours ago Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by …

Rating: 5/5(3)
Author: Emeril Lagasse
Cuisine: European
Category: Main-Dish
1. Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
2. Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
3. Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
4. Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.

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6 hours ago Mix lump crab meat with lemon zest, half of the juice from the lemon, and smoked paprika. Prepare cocktail sauce by mixing together ketchup, the second half of the juice from …

Cuisine: American
Total Time: 20 mins
Category: Appetizer
Calories: 211 per serving
1. Zest the lemon and squeeze the juice from the lemon, separate juice into two servings
2. Mix lump crab meat with lemon zest, half of the juice from the lemon, and smoked paprika
3. Prepare cocktail sauce by mixing together ketchup, the second half of the juice from the lemon, horseradish and hot sauce
4. Spread cream cheese in a circle on a serving plate

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3 hours ago 7. While the fillets are grilling, sauté the crabmeat. 8. In a heavy 12-inch sauté pan, melt butter over medium-high heat until hot, about three minutes. Add ¼ cup wine and heat for 30 seconds. Add the crabmeat and season with 1 teaspoon kosher salt and ⅛ teaspoon pepper. 9.

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8 hours ago *If freshly cooked lump crabmeat is not available to you, canned crabmeat can be substituted, but it's simply not as good. If you must substitute, remember with canned crabmeat, price is the best indicator of quality. Don't scrimp here. Makes 6 servings. 6.8 carbs per serving if made with cream; 8 carbs per serving if made with half-and-half.

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8 hours ago Crab Imperial is one of the best easy lump crab meat recipes. Jumbo lump crab in a simple seafood recipe with a crunchy topping and simple imperial sauce. Crab Imperial. …

Ratings: 44
Calories: 443 per serving
Category: Main Course, Side Dish
1. Preheat oven to 350 degrees. Spray a small casserole dish with cooking spray.
2. Combine jumbo lump blue crab meat, shallots, Dijon mustard, parsley, lemon juice, grated garlic, mayonnaise, bread crumbs and fine sea salt in a medium mixing bowl. Toss to combine and do not over mix. You don't want those glorious bits of crab meat to break apart.
3. Transfer mixture to casserole dish. Top with 2 tablespoons bread crumbs.
4. Bake for 15-20 minutes or until hot. This will depend on how shallow your dish is, the top should be lightly browned.

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2 hours ago 10 Best Crab Meat Low Carb Recipes Yummly. 9 hours ago Low Carb Keto Creamy Crab Salad The Keto Queens fresh parsley, celery, Worcestershire sauce, cream cheese, small onion and 9 more Mini Low Carb Chesapeake Crab Cakes Canapes And Soirees chives, coconut flour, almond flour, coconut oil, flax meal, lump crab meat and 7 more. Preview / Show more . See …

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9 hours ago Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer …

Rating: 5/5(5)
Category: Dinner
Servings: 4
Total Time: 25 mins
1. Combine the rosemary, salt and pepper; rub over steaks.
2. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side., Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth.
3. Stir in the cream, mustard, horseradish, salt and pepper.
4. Bring to a boil; cook and stir until thickened, about 2 minutes.

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5 hours ago Stir in heavy cream and cheese, continue to simmer till sauce starts to thicken slightly, about 5 to 7 min. Gently stir in lump crab, green onions and parsley, allow to simmer …

Rating: 1/5
Calories: 1832 per serving
1. In a bowl stir together salt and water. Place eggplant medallions in bowl and allow them to soak for 30 min. Drain eggplant, rinse with cool water and pat dry. Return to bowl.
2. Heat veg. oil to 325 F.
3. In another bowl, season flour with 1/2 tsp. Cajun seasoning.
4. In another bowl, beat together Large eggs, lowfat milk, remaining Cajun seasoning and warm sauce. In yet another bowl, place Italian breadcrumbs.

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4 hours ago Instructions. Turn heat to low and then begin whisking in butter 2 tbsp at a time until the sauce is smooth. finally gently fold in the crabmeat, avaid breaking up the lumps as …

Rating: 5/5(1)
Category: Sauce
Cuisine: American
Calories: 180 per serving
1. over medium heat saute garllic and shallots in 2 tbsp of butter until garlic and shallots have softened. then add in heavy cream and reduce by half
2. Turn heat to low and then begin whisking in butter 2 tbsp at a time until the sauce is smooth. finally gently fold in the crabmeat, avaid breaking up the lumps as much as possible. finish off the sauce with the parsley. Sauce is complete as soon as the crabmeat is warmed. Do not raise heat or butter will seperate from the sauce

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9 hours ago In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden. Pour over heavy …

Rating: 5/5(13)
Category: Seafood
1. In a large pot of salted boiling water, cook linguine according to package directions until al dente.
2. Drain and return to pot. In a large skillet over medium heat, melt butter.
3. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden.
4. Pour over heavy cream and chicken broth and simmer until thick, 3 minutes.

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7 hours ago In a large bowl, mix together the cream cheese, mayonnaise, sour cream and heavy cream until smooth. Ingredients · unsalted butter, for greasing the baking dish · 8 ounces fresh lump or jumbo lump crab meat · 4 ounces cream cheese, softened · ½ cup grated parmesan . · place the crab, cream cheese, mayonnaise, garlic powder, onion powder, …

Rating: 4.3/5(399.1K)

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5 hours ago This lemon cream linguine with crab is a meal I could eat any day of the week, year round. It is heavenly. And, despite it being a cream-based sauce, it eats light! Thanks to all the lemon, herbs, and jumbo lump crab meat we’re adding to the situation. It’s decadent and delicious but doesn’t feel too heavy or rich.

Rating: 5/5(1)
Total Time: 25 mins
Category: Pasta

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3 hours ago 1 tsp. cracked black pepper. Instructions. In a large skillet, add 2-3 Tbsp. oil and turn heat to medium-high. Add your broccoli, and season with salt. Cook until the broccoli turns bright green. Stir the sundried tomatoes and crab, and stir and cover until warmed through (a few minutes). For the Chardonnay Sauce.

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2 hours ago Melt the butter in a medium nonreactive saucepan over moderate heat. Add the flour and cook, whisking for 30 seconds, Add the half-and-half and cook, whisking

Rating: 4/5
Servings: 8
1. Melt the butter in a medium nonreactive saucepan over moderate heat. Add the flour and cook, whisking for 30 seconds, Add the half-and-half and cook, whisking constantly until very thick, about 1 minute. Remove from the heat and let cool. Fold in the crabmeat, scallion, tarragon and mustard; season with salt and pepper. Divide the crabmeat filling into equal portions.
2. On a work surface, lightly brush 3 wonton wrappers with water. Place 1 portion of the crab filling in the center of each. Cover with a second wonton wrapper, press out any air pockets and seal. Using a 2 1/2-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.
3. Melt the butter in a large nonreactive skillet. Add the shallot and cook over low heat, stirring, until softened but not browned, about 4 minutes. Add the cream and clam broth and bring to a boil over high heat. Off the heat, whisk in the mustard and parsley and season with salt and white pepper. Cover and set aside.
4. Cook the ravioli in a large pot of boiling salted water, stirring occasionally, until they rise to the surface, about 3 minutes. Using a slotted spoon, transfer the ravioli to a colander to drain. Add the drained ravioli to the shallot cream and toss gently over low heat. Serve immediately.

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8 hours ago Variations. Crabmeat – I used imitation crab for this recipe and it was delicious. But you can use any type of fully cooked crabmeat that you like. Nutmeg – Try adding a small …

Ratings: 24
Category: Dinner
Cuisine: American
Total Time: 30 mins
1. Cook the pasta according to the package directions until al dente.
2. In a large skillet, melt the butter over medium heat. Add the flour and whisk to combine. Cook the flour and butter together for 30-60 seconds, then slowly add the milk. Add the milk a small amount at a time, whisking well between each addition. Cut the cream cheese into small chunks and drop into the sauce, stirring until melted and incorporated into the sauce.
3. Add the freshly grated parmesan cheese, chopped fresh parsley, garlic powder, onion powder, salt, and pepper to the sauce and whisk until smooth. Gently stir in the crabmeat and allow the sauce to cook on low heat until the crab is hot.
4. Toss the cooked fettuccini with the sauce, or serve the pasta topped with the sauce.

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8 hours ago Add the garlic and shrimp to the skillet and cook until the shrimp is pink, 1 minute. Add the fine crabmeat and lump crabmeat; mix well for 1 …

Rating: 5/5(2)
Category: Main-Dish
Servings: 4
Total Time: 45 mins

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8 hours ago 1. Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to …

Estimated Reading Time: 1 min

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7 hours ago Step 1. Heat oil and butter in a medium skillet over medium. Cook shallot and garlic, stirring often, until soft and golden, about 4 minutes. Add in

1. Heat oil and butter in a medium skillet over medium. Cook shallot and garlic, stirring often, until soft and golden, about 4 minutes. Add in crème fraîche and cook until mixture is slightly thickened, about 3 minutes.
2. Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes (for fresh pasta). Drain, reserving ½ cup pasta cooking liquid.
3. Using tongs, transfer pasta to skillet with sauce and add crabmeat. Finely grate zest from lemon over pasta and squeeze in about 1 tsp. juice. Cook pasta, tossing constantly and thinning sauce with a few tablespoonfuls of pasta cooking liquid if needed, until pasta is glossy and sauce is the consistency of heavy cream, about 3 minutes. Add tarragon, season with salt, and toss a few more times to wilt tarragon.
4. Transfer pasta to a platter and sprinkle with piment d’Espelette.

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3 hours ago Featured Video. 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 …

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Just Now Typically, Steak Oscar is presented in layers, with the main protein (steak) on the bottom, topped with 4-6 cooked asparagus spears, the lump white crab, followed by the …

1. Combine mayonnaise, sour cream, and Dijon mustard in a bowl. Set aside or in the fridge to add later.
2. In a medium skillet, melt butter. Add chopped shallots and celery and cook for 2-3 minutes over medium to medium-low heat. Add garlic, cook for another 30 seconds. Add crab, lemon juice, salt, black pepper, hot sauce and stir around until crab becomes good and warm; about 2 minutes.
3. Remove from heat and place mixture into a bowl. Add mayonnaise mixture and stir through. Serve immediately on top of freshly grilled steaks.
4. Store leftovers in the refrigerator for 2-3 days after preparation.

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1 hours ago Maryland Crab Cakes tend to use Old Bay Seasoning, lots of fresh lump crab meat, some mayo, very little filler, Worcestershire sauce, fresh herbs, a dash of hot sauce for …

Rating: 5/5(6)
Total Time: 1 hr 25 mins
Category: Main Course
Calories: 297 per serving
1. Gently combine the crab meat with the saltine crumbs, scallions and minced bell pepper in a medium sized bowl.
2. In another bowl, whisk together the mayonnaise, lemon juice, lemon zest, parsley, tarragon, Dijon mustard, egg, Worcestershire sauce, Old Bay Seasoning and hot sauce.
3. Gently fold mayonnaise mixture into crab.
4. Cover and refrigerate for 1 hour. You can make the special sauce with the crabmeat chills. Whisk all ingredients together in a small bowl and place in fridge until read to serve.

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4 hours ago Fresh Lump Crab Meat. Here are a number of highest rated Fresh Lump Crab Meat pictures on internet. We identified it from reliable source. Its submitted by handing out in the best field. We say you will this kind of Fresh Lump Crab Meat graphic could possibly be the most trending subject taking into account we portion it in google lead or facebook.

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8 hours ago Instructions. In a large skillet, melt the butter over medium heat. Add the garlic and sautee until fragrant. Add the heavy cream and heat through, about 4-5 minutes, and season with salt and pepper. Add the cooked pasta and toss, then add the lump crab meat to coat in the sauce, being careful not to break it up.

Estimated Reading Time: 1 min

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4 hours ago Place the lump crab into the pan and warm for 1-2 minutes tossing gently in the butter. Carefully remove each snapper filet form the grill and …

Rating: 3.4/5(32)
Estimated Reading Time: 4 mins
1. Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.
2. Drizzle olive oil over the skin side of each filet to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with cajun seasoning.
3. While the grill is coming up to temp, prepare the cajun cream sauce.
4. Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake.

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4 hours ago Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions and garlic in butter until tender. Stir in flour and seafood …

Rating: 5/5(1)
Total Time: 40 mins
Category: Dinner
Calories: 452 per serving
1. Place fillets on a foil-lined 15x10x1-in. baking pan. , In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets.
2. Broil 4-in. from the heat for 6-7 minutes on each side or until fish flakes easily with a fork., Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions and garlic in butter until tender.
3. Stir in flour and seafood seasoning until blended; gradually add cream.
4. Bring to a boil; cook and stir for 2 minutes or until thickened.

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Frequently Asked Questions

How do you make the perfect crab sauce?

Whisk in flour, and cook, whisking constantly, 2 minutes. Add cream, and cook, whisking constantly, until smooth and sauce begins to bubble. Remove from heat, and stir in cheese until smooth. Stir in sherry, salt, and pepper. Gently fold in crabmeat and parsley. Keep warm in a chafing dish or slow cooker set on WARM or LOW. Serve with toast points.

What is the best easy lump crab meat recipe?

Crab Imperial is one of the best easy lump crab meat recipes. Jumbo lump crab in a simple seafood recipe with a crunchy topping and simple imperial sauce. Click to Tweet.

What is the best crab dip recipe?

In a large bowl, add the cream cheese, sour cream, Worcestershire sauce, and sugar. Mix until smooth. Add the crab meat, diced onion, and parsley. Gently fold everything together until blended. Transfer the dip onto a plate or platter, smoothing it out. Top with a layer of cocktail sauce. Serve with crackers.

How do you cook lump crab in gnocchi sauce?

In a nod to his New Orleans home town, he adds lump crab meat to the sauce, too. Slideshow: Fantastic Gnocchi In a saucepan, cover the potatoes with 1 inch of water and cook over moderate heat until tender, 15 minutes; drain and pass through a food mill or ricer into a bowl.

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