Crab Supreme Recipes

CRAB SALAD SUPREME

Steps:

• In a large bowl, combine the crab, vegetables and seasonings. Combine the mayonnaise, sour cream, chili sauce and lemon juice; pour over salad and gently toss to coat. , Arrange lettuce on four individual plates or serving plate. Top with crab salad; garnish with eggs and tomatoes. Refrigerate until serving.

CRAB SUPREME

Steps:

• In a small saucepan, saute the onion and green pepper in 2 tablespoons butter. Stir in flour until blended; gradually stir in the milk. Add chili powder and salt. Bring to a boil; cook and stir for 1 minute or until thickened.
• Remove from heat; stir in the crab, mayonnaise and hot pepper sauce. Transfer to a greased shallow 1-qt. Baking dish.
• Melt the remaining butter and toss with bread crumbs. Sprinkle over crab mixture. Bake uncovered at 350F for 25-30 minutes or until heated through. Sprinkle with paprika.

CRAB TOAST

Steps:

• In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
• Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
• For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
• Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.

SHRIMP & CRABMEAT SUPREME

Steps:

• Boil shrimp in 1 1/2 gallons water to which 3/4 Celsius salt, crab boil ( Iam not positive that it is 6 ounces), lemon juice & rind has been added.
• Boil 6 minutes.
• Drain & rinse shrimp with cool water.
• Peel & devein shrimp.
• Make a cream sauce of butter, flour, milk, & cream.
• When thickened, add seasonings, xatsup, Worcestershire sauce, lemon juice, sherry, & cheese.
• In 2 greases 1 1/2 quart casserole dishes, place alternate layers of sauce, artichokes, crab, & shrimp.
• Sauce should cover top layer.
• Cover with bread crumbs.
• Bake at 350F for 20 minutes until bubbly & hot.

SEAFOOD SALAD SUPREME

Steps:

• In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
• Refrigerate for 2 hours before serving.

CRAB SUPREME

Steps:

• 1. Melt butter in large saucepan. Add flour and chicken broth to make sauce. Add cream. Stir well over low heat until smooth.
• 2. Add cheese. Stir until cheese melts. Add mushrooms, seasonings, onions and crab and simmer over low heat.
• 3. Serve over rice and Enjoy !!