Crabmeat Sauce Food

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CRABMEAT SAUCE



Crabmeat Sauce image

This sauce goes perfectly with a sea scallop ravioli recipe I have posted. It is also great with bow tie or penne pasta. Stacey

Provided by Stacey Sweet

Categories     Sauces

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1/2 cup onion, chopped
1 garlic clove, minced
1/4 cup fresh parsley, minced
1/4 teaspoon dried thyme
1/4 lb crabmeat, flaked
1/4 cup dry white wine
2 tablespoons clam juice
1 (500 ml) can plum tomatoes, drained and crushed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • heat the oil in a saute pan over medium heat.
  • add the onion and the parsley.
  • after 1 minute add the garlic, dried thyme and the crab meat.
  • cook for one minute more.
  • pour in the wine and clam juice.
  • raise the heat to high, to cook off the wine.
  • add the canned plum tomatoes.
  • cook the tomato sauce for 25-30 minutes, to reduce.
  • stir occasionally to help the crab disintergrate.

TOMATO CRABMEAT SAUCE FOR PASTA



Tomato Crabmeat Sauce for Pasta image

This from a "The Legal Sea Foods Cookbook" (1988) and I am using their own variation from Lobster Sauce for Pasta (if you want lobster, just substitute 1-1 1/2 cups lobster meat for the crab).

Provided by Oolala

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
1 1/2 cups onions, chopped
1 teaspoon garlic, chopped
4 cups tomatoes, peeled and seeded
8 ounces crabmeat
1 lb spaghetti
1 tablespoon butter

Steps:

  • Heat the oil in a large casserole, and saute the onions and garlic for about 10 minutes, or until wilted but not browned.
  • Stir in the tomatoes, lower the heat, and simmer until they reduce slightly and form a sauce, about 15 minutes.
  • Stir the sauce occasionally.
  • Add the crab meat and cook for only a moment to heat through.
  • Meanwhile, cook the pasta according to the package directions until it is cooked throughh but still firm.
  • Drain thoroughly, toss with the butter, then top with the sauce.
  • Serve immediately.

Nutrition Facts : Calories 644.1, Fat 15.5, SaturatedFat 3.7, Cholesterol 31.4, Sodium 511, Carbohydrate 98.5, Fiber 6.7, Sugar 9.3, Protein 27.4

REDFISH ON THE HALF-SHELL WITH LEMON-BUTTER LUMP CRABMEAT SAUCE



Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 redfish fillets, skin and scales remaining, fully boned
Bronzing, seafood or Cajun seasoning
Olive or any other cooking oil
Margarine, softened
Crabmeat Sauce, recipe follows
1/2 pound lump crabmeat, picked over for remaining shell pieces
2 sticks unsalted butter
2 small lemons, juiced
2 tablespoons minced garlic
1/2 cup white wine
1/2 teaspoon hot sauce
2 teaspoons commercial bronzing, seafood or Cajun seasoning
1 cup whipping cream
4 tablespoons chopped green onion tops

Steps:

  • Heat grill to medium-high.
  • Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
  • Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
  • Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE



Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

v1 teaspoon minced garlic
1 cup lump crabmeat, picked through for shells and cartilage
2 teaspoons fresh lemon juice, plus 2 tablespoons
Salt and white pepper
4 (5 to 6 ounce) sole fillets
2 tablespoons plus 6 tablespoons unsalted butter, divided
4 tablespoons chopped parsley leaves
2 tablespoons minced garlic
1/4 cup Worcestershire sauce
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon olive oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1 tablespoon minced celery

Steps:

  • Preheat oven to 400 degrees F.
  • Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
  • Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
  • Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE



Lobster Ravioli with Crabmeat Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 24

2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces Cognac
2 ounces ricotta
Salt
Pepper
1 tablespoon chopped chives
Pasta Dough, recipe follows
Egg white, slightly beaten
2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk Maryland crabmeat
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt
8 ounces durum flour
8 ounces semolina
1 egg
Water, as needed
Pinch salt

Steps:

  • For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
  • Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
  • For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
  • Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

REASONABLE CRABMEAT SAUTE



Reasonable Crabmeat Saute image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 9

4 thin slices of white bread
Melted butter for brushing
2 tablespoons butter
2 carrots, grated
8 ounces lump crabmeat, picked over
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup each finely chopped chives, basil, mint and parsley
Salt and freshly ground black pepper

Steps:

  • Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.

CRAB SAUCE



Crab Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

8 ounces cooked squid ink pasta 1 tablespoon dry white wine
2 tablespoons unsalted butter 1 cup White Sauce, recipe follows
12 ounces peeled deviant shrimp, Salt, cayenne pepper
finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded,
finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded, picked over cut into 1/4-inch dice
1 tablespoon tomato paste 2 tablespoons finely snipped chives

Steps:

  • Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta.

STEAKS WITH CRAB SAUCE



Steaks with Crab Sauce image

You can't go wrong with this surf and turf entree that's elegant enough for any occasion. A creamy crab sauce is a smooth addition to New York strip steaks. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless beef top loin steaks (8 ounces each)
1 tablespoon canola oil
SAUCE:
2 teaspoons cornstarch
1/4 cup white wine or chicken broth
3/4 cup heavy whipping cream
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) imitation crabmeat, coarsely chopped

Steps:

  • Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side., Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in crab; heat through. Serve over steaks.

Nutrition Facts : Calories 558 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 886mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 55g protein.

GROUPER WITH CRABMEAT SAUCE



Grouper with Crabmeat Sauce image

A creamy seafood sauce drapes over mild-flavored grouper for an elegant entree. Whether served to my family or to hundreds of people at a charity event, it's a winner.-Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 16

8 grouper or red snapper fillets (8 ounces each), skin removed
1/4 cup lemon juice
2 tablespoons marinade for chicken
1 tablespoon seafood seasoning
1 tablespoon olive oil
SAUCE:
2 large onions, chopped
1 large sweet red pepper, chopped
8 green onions, chopped
2 garlic cloves, minced
1/4 cup butter, cubed
3 tablespoons all-purpose flour
2 teaspoons seafood seasoning
2-1/2 cups half-and-half cream
2 cups fresh crabmeat
1/4 cup minced fresh parsley

Steps:

  • Place fillets on a foil-lined 15x10x1-in. baking pan. , In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets. Broil 4-in. from the heat for 6-7 minutes on each side or until fish flakes easily with a fork., Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions and garlic in butter until tender. Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in crab meat; heat through. Serve with fish. Sprinkle with parsley.

Nutrition Facts : Calories 452 calories, Fat 18g fat (10g saturated fat), Cholesterol 162mg cholesterol, Sodium 730mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 55g protein.

CRABMEAT HOLLANDAISE



Crabmeat Hollandaise image

This is a wonderful recipe that I developed using my Hollandaise Sauce with one of my favorite things, which is crabmeat. If you have any questions, you may e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Crab

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 24

8 egg yolks
2 lemons, juice of
2 tablespoons water
salt and pepper (to taste)
2 teaspoons prepared mustard
2 tablespoons chopped fresh parsley
1 lb butter (melted)
1 lb crabmeat (back-fin, lump or claw)
1 cup unseasoned breadcrumbs
1 egg
1 tablespoon salted butter
2 tablespoons all-purpose flour
1/2 cup heavy whipping cream
1/8 cup white port or 1/8 cup cream sherry
6 -8 mushrooms (sliced)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 cup parsley flakes
2 tablespoons paprika
1/2 teaspoon tarragon
1/8 teaspoon Old Bay Seasoning

Steps:

  • DIRECTIONS FOR HOLLANDAISE SAUCE:.
  • In a double boiler or a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
  • Season with a dash of salt and pepper.
  • Continue to whisk the mixture until it is a pale yellow and slightly thick.
  • Remove the bowl from the pot and whisk vigorously.
  • Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
  • DIRECTIONS FOR CRABMEAT:.
  • Place crabmeat into large mixing bowl.
  • Add unseasoned bread crumbs, eggs, butter, flour, heavy whipping cream, Port Wine or Cream Sherry, 1/2 of the Hollandaise Sauce, salt, pepper, onion powder, garlic powder, thyme, tarragon, Old Bay Seasoning & parsley flakes.
  • Mix well with large spoon.
  • Place into a well-greased oven-proof baking dish.
  • Sprinkle top with additional bread crumbs & evenly spread the remaining sauce over the top.
  • Finally, sprinkle the top with paprika.
  • Place, uncovered, into preheated 400 degree oven 15 to 20 minutes.

Nutrition Facts : Calories 1757.4, Fat 157.6, SaturatedFat 94.4, Cholesterol 1027.3, Sodium 3311.2, Carbohydrate 42.9, Fiber 5, Sugar 5.8, Protein 46.5

CRAB IN CREAM SAUCE



Crab in Cream Sauce image

A very good hot starter.

Provided by pam123

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Melt 25g (1 oz) of the butter in a heavy 900 ml (1 1/2 pint) saucepan. Stir in the flour and amalgamate well. Slowly stir in the milk and boil gently to make a smooth thick sauce.
  • Stir in the mace, salt and pepper. Mix in all the crab and bring just to the boil. Stir in the cream and check the seasoning. Pour into 4 small buttered ovenproof dishes and sprinkle each with breadcrumbs and then Parmesan cheese. The dishes can wait in the refrigerator for several hours before cooking
  • Dot the top of each dish with the remaining butter and stand the small dishes in 1 cm ( 1/2 inch) of water in a baking tray. Bake for 10 minutes in a preheated oven at 200 °C / 400 °F Gas 6. The tops should be crisp and golden brown and the crab thick and creamy.

PASTA WITH CRABMEAT SAUCE



Pasta With Crabmeat Sauce image

Make and share this Pasta With Crabmeat Sauce recipe from Food.com.

Provided by Barb in WNY

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups heavy cream
2 tablespoons butter
2 tablespoons chopped tomatoes, peeled and seeded
1/2 teaspoon Dijon mustard
1/3 cup parmesan cheese
1 lb fresh crabmeat
1 lb fettuccine pasta

Steps:

  • Before boiling the pasta, start the sauce.
  • Combine cream and butter in a saucepan, and gently boil for 8 minutes.
  • Add tomato and cook for 2 minutes longer, or until mixture has reduced and thickened slightly.
  • Add mustard, cheese, and crabmeat, and cook 1 minute longer.
  • Serve immediately.

Nutrition Facts : Calories 923.4, Fat 55.9, SaturatedFat 33, Cholesterol 335.4, Sodium 584.6, Carbohydrate 66.9, Fiber 0.1, Sugar 0.4, Protein 38.4

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Pressure Cooker Italian Meat Sauce Dad Cooks Dinner. Diamond Crystal® Kosher Salt, crushed tomatoes, red wine, garlic and 12 more. Whole30 Homemade Spaghetti Meat Sauce Natty's Pantry. dried oregano, salt, beef broth, ground beef, garlic, yellow onion and 7 more.
From yummly.com


SIX PERFECT SAUCES FOR CRAB - SAVEUR
This tangy dip, which makes a perfect sauce for steamed crab legs, gets a sweet-and-sour kick from ketchup, brandy, and sour cream. Chive Emulsion. Fresh chives infuse a blend of canola and olive ...
From saveur.com


LOBSTER CRAB MEAT SAUCE RECIPE - FOOD NEWS
SAUCE FOR LOBSTER, CRABMEAT & SHRIMP 1 bottle cocktail sauce 1/2 as much Miracle Whip 3 sm. onions or scallions, chopped Juice of 1/2 lemon Chopped celery 1 hard boiled egg, chopped Dash of Tabasco Mix ingredients and place in bowl for serving. Salt and pepper fish. Place on lettuce, garnish with tomatoes. Add review or comment Popular recipes
From foodnewsnews.com


FRESH DUNGENESS CRAB WITH THREE DIPPING SAUCES - LA CREMA
Instructions. In a small saucepan over medium-low heat, melt the butter and garlic cloves. Continue to cook until all of the butter is melted and the milk solids from the butter have sunk to the bottom of the pan. Strain the butter and serve.
From lacrema.com


CRABMEAT SAUCE FOR STEAK - CREATE THE MOST AMAZING DISHES
Cakes Made From Scratch Easy Recipes Lemon Pie Recipe Easy Dessert Recipes
From recipeshappy.com


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