HILLED AVOCADO SOUP TOPPED WITH CRAB:
In a blender, puree
Bring water and bouillon to boil, stirring often until bouillon is dissolved.
Add all ingredients except crab meat. Bring to a boil and reduce heat to simmer.
Add in fresh crab pieces with shell (pieces of crab body with crab meat still inside).
Allow to simmer until liquid is slightly reduced (about 1/2 hour) and stir frequently.
Add jumbo lump crab meat about 10 minutes before serving (do not break up the pieces).
alt, pepper, hot sauce.
Crab Topping:
In a large
hrough the lump crab meat for any shell fragments. Set crab meat aside
nd seasoned mayonnaise together, add crab meat and fold in bread
ot to break up crab lumps.
Divide crab mixture into four
Whisk together the first four ingredients in a large bowl.
Add the rest of the ingredients through black pepper and mix well.
Gently fold in crab meat.
Divide into 6 patties and coat with flour.
Saute in the peanut oil over medium heat for 4-6 minutes per side.
Serve on a bun with remoulade sauce.
ayer.
Gently toss the crab with the refrigerated mayo mix
Preheat oven to 400\u00b0.
Lightly brush 9x13\" pan with olive oil.
Pick through crab meat, removing any cartilage and place in a medium bowl.
In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
Handling lightly, pat into four large cakes.
Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.
our drained and rinsed fancy lump crab meat, finely minced celery, finely
Pick the crab meat over to remove excess shells and cartilage.
Combine the mayo, Old Bay, parsley, mustard and water until smooth.
Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
With your hands, break up the saltines into crumbs and mix into the crab mixture.
Form into four patties and pan-fry, or broil the cakes until golden brown.
he peppers.
Drain the crab meat if necessary and place
ixture is simmering, pick over crab meat, removing any bits of
First peel the skin from your cucumber.
Next, use a spiralizer to turn your cucumber into even more refreshing noodles (or you can just chop it, like I do).
Drizzle the noodles very lightly with optional rice vinegar.
In a small bowl, combine the mayo and Sriracha to make \"spicy mayo\".
Shred the crab, or chop it up with a knife.
Combine the crab with the spicy mayo and put on top of the cucumber.
Top with avocado.
Garnish with panko breadcrumbs and dig in!
o 450\u00b0F.
Mix crab, mayonnaise, bell pepper, and parsley
reen onion and pick over crab meat to remove any bits
Remove any cartilage from the crab meat and set the crab aside. In a thick pot, warm cream, sherry, chicken base and seasoning to slow simmer. In a separate pan, toast the roux (flour and butter) for a few minutes until it smells of toasted nuts (do not burn). Add roux to cream; bring back to a simmer and whisk until smooth. Serve garnished with the chopped parsley and pass a cruet of sherry. Serves 4 to 6.
Saute mushrooms, peppers, parsley, garlic and onions in melted butter & olive oil combination; stir in herbs, jalapeno and either the cream or broth.
Gently add crab meat and warm slightly.
Serve over cooked angel hair with freshly grated Parmesan cheese.
Mix all ingredients except crab and Cheddar cheese.
Add 4 ounces Cheddar cheese and crab.
Place in 2-quart casserole dish. Sprinkle remaining cheese and paprika on top.
Bake at 325\u00b0 for 20 to 25 minutes.
Mix picked crabmeat with aioli, chives, salt and pepper.
Cut avocados in half.
Scoop out meat.
Mash slightly with a fork with lime juice, brunoise vegetables, salt and pepper.
On a plate, fan sliced cucumbers.
Place avocados in center.
Place crab on the avocado.
Sesame cracker on top.
with herbs or baby lettuce garnish.
Around the outside of the plate, dot aioli alternating with cherry tomatoes.
Sprinkle black sesame seeds.
And Serve.