Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.
Blend mustard, mayonnaise and A.1. sauce until smooth. Gradually add cream; chill and serve with stone crab claws.
Makes 2 cups.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
br>Add the tomatoes, tomato sauce, water, paprika, salt and pepper
est , green onion and the crab and any liquid from th
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
br>Wrap Lobster tails and Crab Claws in aluminum foil and
he peppers.
Drain the crab meat if necessary and place
he crab meat, egg yolk, cornflour, spring onions and plum sauce in
Pick over the crab meat to remove any cartilage
Place crabmeat and all other ingredients except oil into a large bowl and mix well. Shape mixture into patties just like making hamburgers. I use a hamburger patty press. Coat outside of crabcakes with additional dry breadcrumbs. Saute crab cakes in clarified butter or peanut oil until they are brown on the outside and cooked through on the inside. Serve with Chive Sauce Recipe.
This recipe freezes well. Roll crab cakes in dry breadcrumbs after thawing.
Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.
beat well.
Place the crab meat in a bowl and
Combine thoroughly all of the ingredients.
Allow to marinate overnight in the refrigerator.
Serve very cold as an appetizer.
In a large kettle, bring water to a boil. Add mustard and salt; blend. Drop in claws; cover and boil 20 minutes.
Remove claws; break them open and serve with butter to which a few drops of Key Lime juice has been added.
Grease bottom of large casserole dish and place layer of artichoke hearts; cover layer with mushrooms, finally topping with chicken & crab.
In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
Dredge each cake in the cornmeal to coat both sides well.
Use a large skillet coated with nonstick cooking spray, and set over medium - low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
I double the sauce recipe; makes it delicious.