CRAB AND ARTICHOKE FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the broiler to high and place a rack in the center of the oven.
- Whisk together the eggs, mascarpone, basil, tarragon, chile paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside.
- Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.
HOT ARTICHOKE AND CRAB DIP
My friend had made this recipe. Very tasty! Serve warm with baguette slices.
Provided by bernett5
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 35m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
- Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g
HOT ARTICHOKE CRAB DIP
Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.
Provided by Andrew Zimmern
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
- (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
- Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
- Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
- Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
- Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.
CRAB AND ARTICHOKE STEW WITH GARLIC CROUTONS
This stew is an amalgam of West Coast flavors: fresh artichokes, Dungeness crab, citrus and, yes, chardonnay. You'll start by making crab stock from the Dungeness crabs, cooking them in water, picking them clean of meat and boiling their shells to extract as much flavor as possible from these giants of the sea. Orange zest brightens the broth and artichoke hearts, diced potatoes and crab meat give the stew enough heft to warm you on a foggy afternoon. Make extra croutons. Diners will want seconds, or thirds.
Provided by Molly O'Neill
Categories dinner, project, soups and stews, main course
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- To make the stew, place the water and bay leaves in a large pot over medium-high heat. Bring to a boil, add the crabs, return to a boil, lower heat slightly and simmer for 10 minutes. Set the crabs aside to cool; reserve the broth in the pot.
- Remove the meat from the crabs and place the shells in the pot. Bring the broth to a boil, lower heat and simmer for 30 minutes. Strain the broth through a fine-mesh sieve, place in a clean pot over medium-high heat and simmer until reduced to 2 cups, about 1 hour.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3 minutes. Add the red-pepper flakes, orange zest, tomato puree, wine and crab broth. Simmer for 10 minutes. Add the potatoes, artichokes and salt and simmer until vegetables are soft, about 30 minutes. Add the crab meat and cook just until heated through.
- To make croutons, rub the bread on both sides with the garlic. Heat the olive oil in a medium-size heavy skillet over medium-high heat. Add the garlic and cook for 1 minute. Discard the garlic and cook the bread until toasted, about 2 minutes per side.
- To serve, ladle the stew among 4 bowls and sprinkle with the basil. Top with a crouton and serve immediately.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 3 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 409 milligrams, Sugar 3 grams, TransFat 0 grams
STEAMED ARTICHOKE CRAB DIP
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped, cooked artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with Croutons and garnish with parsley sprigs and Parmesan.
- Trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Split hearts in half lengthwise and drizzle with a little olive oil and season with some salt and pepper. Place into a microwave-steamer bag and cook for 2 to 3 minutes in your microwave (time may vary depending on your microwave). When done allow to sit in the bag for 1 minute then remove and roughly chop. Set aside to cool.
- Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 5 to 7 minutes until golden brown and crispy.
ROASTED GARLIC SOUP AND ARTICHOKE CROUTONS
Provided by Chuck Hughes
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven at 350 degrees F.
- For the roasted garlic soup:
- In a small pan, pour the olive oil and place each half garlic head HYPERLINK "http://fxcuisine.com/zoom-image.asp?image=http://fxcuisine.com/blogimages/french-cuisine/garlic-soup/french-garlic-soup-07-1000.jpg&t=" flat in the oil.
- Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned. Remove the skins from the garlic.
- Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil. Add the flour and cook on medium heat for 2 minutes.
- Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes. Season with salt and pepper.
- To prepare the artichokes:
- Start by cutting off the exterior leaves using a very sharp paring knife. Cut only at the base of the leaf and not into the hard heart.
- Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart. Cook's Note: This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft.
- Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife.
- Peel the stem of the artichoke using a paring knife. Scrape out the "choke" or the fuzzy center of the artichoke heart. Rub with lemon to prevent the artichoke from discoloring. Cut the artichoke heart and stem into sections.
- Cook in boiling, salted, and lightly acidulated (with lemon juice) water until the hearts are tender, about 10 minutes. Drain.
- In a pan, on medium heat the olive oil, add the artichoke and shallots. Saute for 5 minutes, until lightly caramelized. Season with salt and pepper. Add parsley. Keep aside.
- To assemble:
- Preheat the oven to broil.
- Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese. Grill in the oven until the cheese is melted and slightly golden brown.
- When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup.
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS
Seafood stew with garlic rouille croutons is Chuck Hughes' perfect seafood-lover's delight.
Provided by Chuck Hughes
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the seafood stock: Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
- For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
- For the rouille croutons: Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
- For the seafood stew: Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
FISH AND FENNEL STEW WITH GARLIC CROUTONS
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 14
Steps:
- Measure the lobster steaming liquid and add enough water to make 5 cups. Remove the meat from the lobsters, cut it into large pieces and set aside. Place the shells in a large pot with the steaming liquid and the wine. Simmer for 30 minutes and strain. Set aside.
- Meanwhile, preheat the oven to 375 degrees. Place 2 teaspoons of the olive oil in a small saucepan over low heat until hot. Stir in the garlic. Place the bread cubes in a bowl, add the olive oil and garlic and toss to coat. Place on a baking sheet and bake until crisp, about 10 minutes, turning once. Set aside.
- Heat the remaining olive oil in a large, wide pot over medium heat. Add the garlic and cook, stirring, for 20 seconds. Add the onion and fennel, lower the heat, cover and cook, stirring often, for 20 minutes. Add the orange zest and jalapenos. Stir in the lobster broth and bring to a boil. Reduce to a simmer and cook until the fennel is tender, about 5 minutes.
- Add the shrimp, scallops, cod and halibut. Simmer gently until the fish is just cooked through, about 4 minutes. Stir in the lobster meat and season with salt and pepper to taste. Ladle the stew into 4 bowls and top with the croutons and fennel tops. Serve immediately.
Nutrition Facts : @context http, Calories 717, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 6 grams, Protein 100 grams, SaturatedFat 2 grams, Sodium 2083 milligrams, Sugar 9 grams, TransFat 0 grams
BAKED CRAB AND ARTICHOKE DIP
This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
- Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
- Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
- Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
- Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS
Seafood stew with garlic rouille croutons is the perfect seafood lover's delight. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Stew
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 35
Steps:
- For the seafood stock:.
- Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
- For the roasted leeks and mushrooms:.
- Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
- For the rouille croutons:.
- Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
- For the seafood stew:.
- Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
- Disclaimer:.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Nutrition Facts : Calories 541.8, Fat 5.5, SaturatedFat 1.2, Cholesterol 77.2, Sodium 909, Carbohydrate 95.8, Fiber 11.9, Sugar 15.2, Protein 29.8
More about "crab and artichoke stew with garlic croutons recipes"
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS : …
From cookingchanneltv.com
CRAB APPETIZERS RECIPE | CRAB ARTICHOKE …
From wellplated.com
GARLIC CHICKPEA CROUTONS (YES, THEY'RE CRIPSY!)
From vanillaandbean.com
CHARDONNAY RECIPES - NYT COOKING
From cooking.nytimes.com
PANAMANIAN SEAFOOD STEW RECIPE • OUR BIG ESCAPE
From ourbigescape.com
CRAB AND ARTICHOKE STEW WITH GARLIC CROUTONS RECIPE
From cooking.nytimes.cf
BEST CRAB ARTICHOKE DIP RECIPE - HOW TO MAKE CRAB ARTICHOKE DIP …
From delish.com
CRAB AND ARTICHOKE DIP - DAMN DELICIOUS
From damndelicious.net
CRAB AND ARTICHOKE STEW WITH GARLIC CROUTONS
From diningandcooking.com
NYT COOKING - DUNGENESS CRAB RECIPES
From cooking.nytimes.com
CRAB AND ARTICHOKE STEW WITH GARLIC CROUTONS RECIPE
From recipegoulash.cc
NYT COOKING - ARTICHOKE HEARTS RECIPES
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love