CRAB ROCKEFELLER STUFFED MUSHROOMS
Make and share this Crab Rockefeller Stuffed Mushrooms recipe from Food.com.
Provided by Caroline Cooks
Categories Crab
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean mushrooms and remove stems.
- Dry and brush tops with olive oil.
- Set aside.
- Melt butter in pan.
- Add onion and sauté until tender, but not browned.
- Add spinach and mix well.
- Add crabmeat, cream, and cheese.
- Mix to blend.
- Stuffed mushrooms to heaping.
- Put in lightly sprayed baking dish; bake at 375 degrees F. for 15-20 minutes or until juices release into dish; brown slightly until broiler, if needed.
CRAB ROCKEFELLER
When you're entertaining seafood lovers, you can't go wrong with this delightful main course. It has such rich flavor! The spinach and golden crumb topping make the casserole look very attractive. -Cheryl Maczko Arthurdale, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese and stir until smooth. Add the spinach and crab., Transfer to a greased shallow 1-qt. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.
Nutrition Facts : Calories 430 calories, Fat 25g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 870mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
PORTOBELLO CRAB ROCKEFELLER
Provided by Food Network
Time 53m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.
- In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.
- Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.
- On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.
CRAB ROCKEFELLER RECIPE - (4/5)
Provided by ksgroves
Number Of Ingredients 7
Steps:
- In a saucepan, melt 2 tbs butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese until smooth. Add the spinach and crab. Transfer to a greased shallow 1 quart baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered at 375 degrees for 15-20 minutes or until bubbly. Yield: 3-4 servings.
CRAB-AND-CORN CHOWDER WITH BACON AND CHANTERELLE MUSHROOMS
Steps:
- Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.
- Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
- Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
- Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.
CRAB ROCKEFELLER
This is a take on the classic Oyster Rockefeller created and made famous in the late 1890's at Antoine's Restaurant in NOLA.
Provided by Patrick Johnson
Categories Seafood Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a frying pan over medium-high heat melt butter and sauté celery, green onions and parsley until just tender, 3-5 minutes
- 2. Reduce to medium-low, stir in Worcestershire and Tobasco cooking for about 10 minutes to blend flavors.
- 3. Add liqueur and bread crumbs and cook for 5 minutes longer to blend.
- 4. Season to taste with salt and pepper, transfer to bowl and refrigerate until set but not hard, approximately 1 hour.
- 5. Preheat oven to 375 degrees. Lightly butter 6 shallow remekins or small baking dishes and divide the crabmeat among them reserving 6 of the largest pieces for garnish.
- 6. Remove sauce from refrigerator. Using an electric mixer on medium speed, beat sauce until it is lighter in texture and aerated, about 2 minutes.
- 7. Spoon 3-4 tablespoons of sauce over crabmeat and garnish each with piece of crabmeat.
RANCH OYSTER ROCKEFELLER DIP
OMG, OMG, OMG! One of my all-time oyster favorites ... in a dip! I plan to serve this with toasted baguette slices... or maybe toasted pita pieces... or maybe just a spoon! Will make for DF next visit while the oysters are still winter fat. Got this in my email - from gourmet_recipes_from_around_the_world. Attributed to "CHILI PEPPER MAGAZINE". Thank you ringwraith, you are my hero!
Provided by Busters friend
Categories < 60 Mins
Time 40m
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Drain all of the liquid from the spinach.
- Over medium flame, slowly brown bacon to render all of the fat, keeping fat in pan.
- Add the onions, butter, salt and pepper, and chipotle powder. Saute slowly until onions are lightly caramelized.
- Add oysters with juice and simmer until juice is fully reduced. Stir often to break oysters into small pieces.
- Add spinach and stir for about 1 minute to fully incorporate the seasoning.
- Add anisette, heavy cream, cream cheese, and Parmesan cheese. Simmer several minutes until thickened. Remove from heat, cool, and refrigerate for later use.
- To serve, heat to a simmer and serve warm in a chafing dish in a dip bowl.
Nutrition Facts : Calories 2051.1, Fat 177.1, SaturatedFat 85.5, Cholesterol 518.1, Sodium 2905.9, Carbohydrate 46.1, Fiber 15.4, Sugar 8, Protein 79.5
CRAB ROCKEFELLER
Make and share this Crab Rockefeller recipe from Food.com.
Provided by JoAnn
Categories Spreads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in pan.
- Add onion and saute until tender but not brown.
- Add spinach and mix well.
- Add crabmeat and cheese.
- Put in serving dish and serve with crackers or Melba toast.
COUGAR RANCH CRAB ROCKEFELLER
Number Of Ingredients 8
Steps:
- Squeeze as much water as possible out of the chopped spinach and place in a 12-inch Dutch oven. Thin the soup in a bowl with the milk, fold in the grated cheese, and set aside. In a smaller DO or skillet melt the butter over low heat and add the broken bread broken. Fry for a couple of minutes until the bread bits have soaked up all the butter. Place the crab meat over the bed of spinach, then pour the cheese and soup mixture over the top. Sprinkle the bread bits over the top and season with black pepper and paprika. Bake with 6-8 briquets underneath and 18-20 on top for about forty minutes. Serve with a green salad and crusty sourdough bread.
Nutrition Facts : Nutritional Facts Serves
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