Fold in crab meat to other ingredients.
Dab more mayonnaise on top, sprinkle with paprika.
Bake in oven at 350\u00b0 for about 20 or 25 minutes.
Rich, lots of calories but delicious.
dding them to the stew.
For the stew: Melt butter in medium
For the Stew:
Season the beef generously
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For the seafood stock:
ur second bowl: Place your crab meat in bowl. Season evenly
Saute bacon in a large heavy saucepan.
When bacon is crisp, remove from pan and set aside.
Cook potatoes and onions in bacon grease until golden brown.
Add Worcestershire sauce, water, salt and celery salt; cover and simmer for 30 minutes.
Stir frequently. Add crab meat, half and half, milk and hot sauce and simmer for an additional 30 minutes.
Stir frequently.
Additional milk may be needed if stew gets too thick.
Serve in large bowls; top with cracker pepper and chopped parsley.
Serves 8 to 10.
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt
ou need to clean the Crab. The best way to clean
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
lready cut in little pieces for my stew and before I cooked
In a kettle, cook the carrots, celery and the onion in the butter over moderately low heat, stirring, until the vegetables are softened.
Add the flour and cook the roux, stirring, for 3 minutes.
Add milk, cream, bay leaf, black pepper, salt, cayenne, Old Bay seasoning and Worcestershire sauce.
Bring the mixture to a boil; simmer and stir for 8 to 10 minutes, or until thickened slightly.
Add crab meat; cook mixture, stirring for 1 minute, and discard the bay leaf.
Makes about 12 cups, 8 to 10 servings.
In large pot,
add
milk
and evaporated milk.
Cook on medium-low heat.
Do
not
boil.
In another pan, melt butter. Add soups and crab meat.
Cook until hot and bubbly.
Add crab mixture to milk.
After
all
is
heated
together, thicken to desired consistency with
flour
and milk.
Salt and pepper to taste.
If you prefer spicy stew, add a dash of Tabasco.
ntil onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing
hen they're browning meat for a stew.) The pork cubes should
Dice onion and celery.
Saute in butter and Worcestershire sauce and cook until tender.
Add crab, soup and milk.
Cook over low heat, stirring constantly.
(Do not bring to a boil.)
Salt and pepper to taste.
For thinner soup, add equal amounts of whole and evaporated milk.
Serve hot.
Option:
After cooking crabs in oil, garlic, hot pepper and parsley,
continue
to
cook until crabs are done about 10 more minutes.
Serve like this for a great tasting crab.
dd green chiles and bake for another hour.
If potatoes
Butter a shallow casserole (1 1/2\" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
Mornay Sauce:
Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.
In a saucepan, melt the butter over moderately low heat; add the flour and cook the roux, stirring, for 3 minutes.
Add the milk in a stream, stirring, and bring the mixture to a boil.
Stir in the lemon, the paprika and salt and pepper to taste.
Simmer the mixture, stirring occasionally, for 15 minutes and stir in crab meat, the Worcestershire sauce and the wine.
Serves 4 to 6.