Chesapeake Crab Butter Sauce Recipes

CHESAPEAKE CRAB BUTTER SAUCE

Steps:

• over medium heat saute garllic and shallots in 2 tbsp of butter until garlic and shallots have softened. then add in heavy cream and reduce by half
• Turn heat to low and then begin whisking in butter 2 tbsp at a time until the sauce is smooth. finally gently fold in the crabmeat, avaid breaking up the lumps as much as possible. finish off the sauce with the parsley. Sauce is complete as soon as the crabmeat is warmed. Do not raise heat or butter will seperate from the sauce

CHESAPEAKE BAY CRAB SCAMPI

Steps:

• Heat oil and butter in large skillet over medium heat. Add garlic and cook until garlic is lightly golden.
• Add red pepper,lemon juice and white wine (or chicken broth). Bring to a soft boil and simmer for 2-3 minutes. Gently stir in crabmeat and parsley. Season with salt and pepper to taste.
• Serve over pasta. Save about 1/2 to 1 cup of pasta water to add to dish if there is not enough liquid to suit you or you could also add additional amount of wine or chicken broth.

DUET OF CHESAPEAKE CRAB: CHESAPEAKE JUMBO LUMP CRAB CAKES WITH MUSTARD CREME FRAICHE

Steps:

• To make the crab cakes: Pick through the lump crab for shells (VERY GENTLY).
• In a saucepan over moderate heat, sweat the onion and pepper in the butter. Remove from heat and cool.
• In a stainless bowl mix the egg, mayonnaise, mustards, parsley, cayenne, hot sauce, salt and pepper. Add in onions and peppers and fold in the crabmeat. Form into cakes about 3 inches across by 1 and 1/2 inches thick. Pack firmly, but do not crush the lumps, the cake should just hold together. Dredge on top and bottom in bread crumbs and chill for at least 1 hour in the refrigerator.
• Preheat an oven to 400 degrees F.
• In a saute pan over medium high heat, add 2 tablespoons of the vegetable oil and when hot, saute the crab cakes on 1 side. Do not crowd the pan. Do it in batches if serving several. Add a nut of whole butter to the pan and cook the cakes until brown on the other side. Place in the oven for about 2 to 3 minutes to heat through.
• To make the creme fraiche: Mix all ingredients together and serve at room temperature. This will keep refrigerated for 3 to 4 days.

CHESAPEAKE CHOWDER

Steps:

• Shuck the oysters and strain the liquor through a fine mesh sieve. Reserve oysters and liquid separately.
• In a saute pan, add the butter and heat until bubbling. Add the leeks, onions, shallots, and thyme and cook until transparent. In a separate large saucepan over medium-high heat, add the bacon and cook until crisp. Lower the heat, add the flour and cook the "roux" for 5 to 6 minutes. Add the fish stock, clam juice, oyster liquor, white wine, potatoes, and Virginia ham. Raise heat to high and bring to a simmer. Add the cooked leek-onion mixture and reduce all by 1/4. Add the corn and cook for 4 minutes. Add the cream, sherry, and hot sauce and cook 4 more minutes, stirring so as not to scorch. Add the rockfish, crabmeat and oysters and cook a minute or two. Check salt and pepper, noting that the ham is very salty so the chowder won't need much.
• Serve in 6 warm soup terrines and garnish with the chopped chives. Serve with corn breadsticks or common crackers.