Charleys Crab Raspberry Maple Dressing Recipe Recipe 385 Recipes

CRAB AND CHILE RAVIOLI WITH MORNAY SAUCE

Steps:

• For the crab and chile filling: Heat the butter and olive oil in a medium skillet over medium-low heat. Add the jalapeno, Fresno chile and shallots; season with salt and pepper. Let sweat for about 5 to 7 minutes, adding the garlic during the last couple minutes. Raise the heat to medium, add the sherry (to deglaze the pan) and let bubble until almost evaporated. Remove from the heat and let cool to room temperature.
• Add the crab, herbs and chile-shallot mixture to a medium bowl. Season generously with salt and pepper; set aside.
• For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon for a few minutes to make a roux (it should look like wet sand). Whisk in the milk, making sure to scrape the corners of the pan. Bring to a simmer and cook for a few minutes. Season with nutmeg, salt and pepper, and then remove from the heat. Add the Gruyere and stir until fully melted and combined. Add about a 1/4 cup of the Mornay sauce to the crab mixture to bind.
• For the ravioli: Place a sheet of pasta on a work surface. Fold it in half the wide/long way to make a slight crease down the middle, then lay back out flat. Place 1 to 2 tablespoon-size dollops of the crab mixture every few inches on one half of the pasta sheet. Brush a little water on the border of the pasta sheet and around each ravioli. Fold the top half of pasta sheet over to cover the filling, squeezing out as much air as possible (so they don't pop open in the water). Use a knife, pasta roller or ring cutter to cut out the ravioli. Dust with semolina and reserve on a parchment-lined baking sheet. Repeat with the remaining pasta sheets and crab mixture.
• Bring a wide shallow pot of salted water to a boil.
• Warm the remaining Mornay sauce in a large skillet over medium-low heat. Use pasta water to thin to the desired consistency as needed.
• Cook the ravioli in the boiling water, in batches if necessary, until they float to the top, a few minutes. Transfer the ravioli straight into the skillet with the Mornay sauce and toss gently to coat. Place 3 to 5 ravioli on a plate and spoon a little more Mornay sauce on top. Garnish with the chopped herbs and lemon zest.

RASPBERRY SAUCE FOR SALMON RECIPE - (4/5)

Steps:

• Whisk together and pour over cooked salmon

DEAN & DELUCA CRAB CAKES RECIPE - (3.7/5)

Steps:

• Pre-heat oven to 400 degrees & lightly oil baking sheet. Prepare the crab cakes by whisking together the mayonnaise, sour cream, mustard & egg in a mixing bowl until well combined. Gently fold in the crab with a rubber spatula until just combined. Shape the mixture into 8 1 inch thick cakes & transfer to the baking sheet. Bake the crab cakes for 15 minutes or so or until lightly golden. Run a spatula under them once or twice to make sure they're not sticking. When the cakes are ready, place them under a pre-heated broiler for 2 or 3 minutes or until they're lightly browned on top. Remove from broiler and let stand on baking sheet for 5 minutes. Serve with lemon wedges.

PIONEER WOMAN - RASPBERRY CREAM PIE RECIPE - (3.7/5)

Steps:

• To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes-just long enough for it to set. Cool crust completely. Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes. In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick. Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.

CHARLEY'S CRAB GAZPACHO

Steps:

• Mix all ingredients.
• Serve chilled with a dollop of sour cream, a few croutons and a cucumber spear, if you wish.

CRAB MEAT STUFFING (RED LOBSTER) RECIPE - (2.9/5)

Steps:

• Blend all ingredients excejpt crab Fold in crabmeat, refrigerate.

CHARLEY'S CRAB MARTHA'S VINEYARD SALAD RECIPE RECIPE

Steps:

• Tear lettuce leaves by hand into bite-size pieces and toss with Raspberry Maple Dressing in a large bowl. Divide lettuce evenly among 6 chilled plates and top each with blue cheese, red onion rings, and pine nuts.

DRESSING CRAB - HOW TO

Steps:

• Lay the cooked crab on its back and twist off the claws and legs. Crack the claws and legs using a heavy object - but don't allow the shell to shatter into very small pieces as it will be difficult to find. Carefully remove the meat using a lobster pick or teaspoon and put it into a bowl (preferably metal). Check for stray shell by shaking the bowl from time to time - shell fragments 'ping' against the side and can be removed. Put your thumbs on the base of the body, at the back of the crab, and push upwards to release it from the carapace.
• Pull away and discard the lungs ('dead man's fingers') found around the main body and inside of the carapace. Press the mouth so that it snaps away from the main shell and pull away the stomach sac. Cut the body in half and scoop out further white meat - it is worth taking time over this as there is a surprising amount in all the small cavities.
• Scoop out the brown meat from the carapace - the quantity and quality of this will depend on the time of year. If the crab has had its shell for some time, the brown meat will be plentiful. Some people like brown meat straight from the shell, others add seasoning, a little mustard and breadcrumbs, too. White meat is great just as it is.

MAPLE SALAD DRESSING

Steps:

• Blend maple syrup, balsamic vinegar, lemon juice, garlic, dry mustard, salt, basil, and black pepper in a blender until smooth; stream olive oil into the mixture while blending and continue blending until dressing is thick and creamy.

CHARLEY'S CRAB RASPBERRY-MAPLE DRESSING RECIPE RECIPE - (3.8/5)

Steps:

• Make the dressing several hours ahead to mingle the flavors. It will keep for a week refrigerated. In a nonreactive large mixing bowl, whisk raspberry vinegar, olive oil, vegetable oil, maple syrup, Dijon mustard, tarragon, and salt together vigorously. It should form a loose emulsion. Refrigerate until ready to use. Whisk again before using.