Crab Lorenzo Recipes
CRAB LOUIS
"I make this salad when it's hot outside and we're looking for something quick and simple for dinner," says Gail VanGundy. The Parker, Colorado cook likes to serve hers with butter crackers.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Divide the salad greens, crab, tomatoes, eggs and olives between two serving plates. In a small bowl, combine the remaining ingredients; drizzle over salads.
Nutrition Facts : Calories 288 calories, Fat 13g fat (3g saturated fat), Cholesterol 293mg cholesterol, Sodium 950mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.
CRAB LORENZO
This is an elegant appetizer- fresh crabmeat makes all the difference in this! Originally from the R.S.V.P. section of a February 1978 issue of Bon Appetit and comes from Arthur's restaurant in Dallas, Texas. I've also used finely shredded Swiss cheese in place of the Hollandaise sauce and broiled until the cheese is melted and slightly browned.
Provided by Leslie in Texas
Categories Crab
Time 1h7m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté mushrooms, shallots and garlic in butter until transparent; remove from heat and mix in flour.
- Over low heat, slowly stir in half and half.
- Cook until smooth, about 3-4 minutes.
- Add chives, bay leaf, Worcestershire, wine, salt and pepper to taste and bring to a boil.
- Simmer 30 minutes; remove bay leaf.
- Add crabmeat and cook 3 to 4 minutes.
- Arrange toast slices on a heatproof platter or baking sheet with sides.
- Spoon hot crabmeat mixture over toast; cover with hollandaise sauce.
- Broil 1 to 2 minutes, until lightly browned.
- Garnish with chopped parsley and serve immediately.
Nutrition Facts : Calories 508.8, Fat 24.2, SaturatedFat 14, Cholesterol 98.5, Sodium 691.6, Carbohydrate 50, Fiber 2.4, Sugar 1, Protein 21
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