NEW ORLEANS STUFFED CRAB EGGROLL
I love this time of year for the crabs. As a kid my mom would always make stuffed crabs, well crabmeat stuffing baked on individual aluminum crab shaped tins that we washed after each time we used them. Oh the memories, how my tummy would get happy when my mom said to get out those individual crab tins. This is my play on my...
Provided by Stacey Lawson
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 15
Steps:
- 1. Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season.
- 2. Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes
- 3. Remove crab mixture from skillet and add to a large mixing bowl.
- 4. Add egg, milk, and half cup of bread crumbs to crab mixture. Mix thoroughly. Add the some of the other half cup of bread crumbs if needed. I don't like to much bread in mine, it overpowers the crab. However you do want the mixture to hold together, use your judgment.
- 5. Following the instructions on wonton wrapper package, place a tablespoon (from your utensil drawer) of mixture on wonton wrapper. Fold up wrapper to make eggroll as shown on package directions.
- 6. Heat oil in a heavy pot, enough oil to submerge eggrolls. Place about 6 eggrolls in the oil. They will cook quickly, so keep an eye. Once they get golden brown, remove from oil and drain on paper towels.
CRABMEAT AND EGGS NEW ORLEANS
A great way to serve poached eggs.I made this for breakfast, for some overnight guests we had. They were impressed, but it is very easy to do.
Provided by KittyKitty
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute crabmeat in butter about 5 minutes.
- Stir in salt and pepper.
- Spoon a small amount of crabmeat onto English muffins.
- Top each with a poached eggs.
- Spoon New Orleans Cream Sauce over eggs.
- Sprinkle with paprika.
- New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
- Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
- Stir in remaining ingredients.
Nutrition Facts : Calories 544.1, Fat 29.3, SaturatedFat 14.8, Cholesterol 516.8, Sodium 1134.3, Carbohydrate 32.3, Fiber 2.1, Sugar 2.8, Protein 33.4
NEW ORLEANS CRAB-CAKES
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.
- Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.
- Check the crabmeat for pieces of shell and put in a large clean bowl.
- Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
- Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
- Gently work into little cakes and bread them with more bread crumbs. Set aside.
- Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.
- Blonde Remoulade:
- 1 cup mayonnaise
- 1 tablespoon red bell pepper, finely chopped
- 3 tablespoons green onion, finely chopped
- 1 garlic clove, finely chopped
- 1 1/2 tablespoons Creole mustard
- 1/2 teaspoon Creole seasoning
- 1 teaspoon capers, roughly chopped
- 3 tablespoons parsley leaves, finely chopped
- 1 teaspoon hot sauce (recommended Crystal's)
- 1 teaspoon lemon juice
- Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
- Yield: 6 to 8 servings
SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES
Provided by Food Network
Time 35m
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
- WILD MUSHROOMS:
- Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;
EGGS WITH CRAB MEAT
This is an old Madame Wong recipe that I tried for the first time last night. It came out like a great big, loose, egg fu yung, or 'egg stew' and was total comfort food on a cold night. I changed a couple of things (added more egg and scallion and less oil) but this is pretty close to the original recipe. I think this recipe could really be played around with...I plan on trying it with small, cooked shrimp and, perhaps, adding some chopped spinach for more color and nutrition. One thing for sure, don't omit or substitute the fresh ginger!! The ginger is what made this so special for us. A non-stick wok is very useful for this recipe.
Provided by Hey Jude
Categories Lunch/Snacks
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork.
- Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside.
- Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice.
CAJUN CRAB CAKES (NO BREADCRUMBS)
Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!
Provided by Tracy
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h30m
Yield 6
Number Of Ingredients 23
Steps:
- Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
- Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
- Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
- Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
- Shape the crab mixture into 12 small cakes.
- Heat vegetable oil in the skillet over medium high heat.
- Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
- To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 13.3 g, Cholesterol 143.6 mg, Fat 44.2 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 1039.5 mg, Sugar 3.2 g
EGGS NEW ORLEANS
Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook vegetables and seasonings together for ten minutes.
- Remove bay leaf; add bread crumbs and place in a buttered casserole.
- Break the eggs on top (without breaking the yolks), sprinkle with salt and pepper and cover with grated cheese.
- Bake at 350F for 20 minutes until eggs are set and cheese melts.
Nutrition Facts : Calories 189.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 211.5, Sodium 671, Carbohydrate 23.3, Fiber 3, Sugar 7, Protein 10.4
CRABMEAT SCRAMBLE
We enjoy this as a Sunday brunch before church. Growing up on farms, we both learned to eat what was raised and the eggs that were gathered never went to waste with this incredible breakfast. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside., In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set.
Nutrition Facts : Calories 349 calories, Fat 21g fat (10g saturated fat), Cholesterol 535mg cholesterol, Sodium 741mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 35g protein.
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CRABMEAT & EGGS NEW ORLEANS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
- Saute the crabmeat in butter in a large skillet over medium heat for 5 minutes or until thoroughly heated. Stir in the salt and pepper. Set aside and keep warm.
- Lightly grease a large saucepan; add water to a depth of 2 inches. Bring to a boil; reduce heat and maintain a light simmer. Break eggs, one at a time into a saucer. Slip the eggs, one at a time, into the water, holding the saucer close to the water. Simmer 5 minutes or until set. Remove the eggs with a slotted spoon and trim the eggs, if desired.
- To serve, spoon a small amount of crabmeat mixture onto 6 individual serving plates. Top each with 2 eggs; spoon remaining crabmeat over the eggs. Serve with warm spicy cream sauce.
OUR BEST RECIPES FROM TOP NEW ORLEANS CHEFS - FOOD
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Estimated Reading Time 2 mins
- Emeril's Muffuletta. The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf.
- Shrimp-and-Crab Gumbo. This gumbo from chef Donald Link owes its flavor to the roux, a mix of flour and oil that's cooked until it's coffee-colored. Get the Recipe.
- Oysters Rockefeller. This renowned baked oyster dish was created at Antoine's Restaurant in New Orleans in 1899 by the proprietor, Jules Alciatore. According to legend, the dish was created as a substitute for baked snails, which were hard to obtain from France.
- Spicy and Sticky Baby Back Ribs. To create the flavorings for these ribs, chef Donald Link combines eight spices for a rub and prepares a barbecue sauce with homemade pork stock.
- Creole Shrimp with Garlic and Lemon. Eco-minded chefs are cooking with wild American shrimp, but not just for ethical reasons. As Tory McPhail of Commander's Palace in New Orleans says, "They taste cleaner and crisper, since they swim in the tides."
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