Crab Rockefeller Recipe 45 Recipes

CRAB ROCKEFELLER

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.

PORTOBELLO CRAB ROCKEFELLER

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)

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 ROCKEFELLER

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.

CRAB ROCKEFELLER STUFFED MUSHROOMS

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.

COUGAR RANCH CRAB ROCKEFELLER

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.

OYSTERS ROCKEFELLER

Steps:

• In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
• Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
• Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.