HOW LONG TO BOIL BLUE CRAB WHOLE RECIPES

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EXCELLENT CRAB IMPERIAL RECIPE | ALLRECIPES



Excellent Crab Imperial Recipe | Allrecipes image

A rich, creamy version of an elegant favorite. Great for a dinner party, as it can be made ahead!

Provided by DOREENBUCH

Categories     Main Dishes    Seafood Main Dishes    Crab

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 11

1 cup dry sherry
1 tablespoon finely chopped shallots
1 green bell pepper, finely chopped
6 fresh mushrooms, thinly sliced
1 pimento, chopped
½ cup heavy cream
1 egg yolk
1 teaspoon dry mustard
1 pound cooked crabmeat, flaked
1 cup mayonnaise
½ cup Gruyere cheese, shredded

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 6 individual baking dishes.
  • Bring sherry to boil in a medium saucepan, and stir in shallots, green bell pepper, mushrooms, and pimento. Over medium heat, cook, stirring occasionally, until only a small amount of liquid remains.
  • In a small saucepan over low heat, whisk together heavy cream and egg yolk for about 3 minutes. Stir into the shallot mixture. Mix in dry mustard.
  • Remove the mixture from heat, and stir in the crab. Cool, stir in the mayonnaise, then scoop into the prepared dishes. Top with Gruyere cheese.
  • Bake 10 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 513.1 calories, CarbohydrateContent 11.2 g, CholesterolContent 142.7 mg, FatContent 41.3 g, FiberContent 0.8 g, ProteinContent 21.8 g, SaturatedFatContent 11 g, SodiumContent 775.9 mg, SugarContent 1.8 g

CRAB CAKE RECIPE | BALTIMORE STYLE CRAB CAKES RECIPE | FOOD & WINE - RECIPES, MENUS, CHEFS, WINE, COOKING, HOLIDAYS, ENTERTAINING



Crab Cake Recipe | Baltimore Style Crab Cakes Recipe | Food & Wine - Recipes, Menus, Chefs, Wine, Cooking, Holidays, Entertaining image

This is the best crab cake recipe you will ever find. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. Seriously, they are that good. Follow the steps to the letter and you will be making these cakes every opportunity you have. For years I searched for a great crab cake recipe. I wanted one that didn’t have a lot of filler, had no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a good crab cake with. There is, in fact, a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest transgressions I find in American cookery. Anyway, one night about 20 years ago, my best friend’s wife (who is from Baltimore) shared her mother’s secret "country club" recipe for crab cakes. This is it, verbatim. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you are really missing out.I also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size crab cakes for parties.Team these with homemade slaw, a warm potato salad and some fruit salad, and watch your family go to it like a swarm of locusts. Guaranteed. —Andrew ZimmernIn 2018, Food & Wine named this recipe one of our 40 best. Related: Guide to more appetizers.

Provided by Andrew Zimmern

Categories     Crab

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 9

1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
  • In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
  • Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

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