Cougar Ranch Crab Rockefeller Recipes

CRAB ROCKEFELLER

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese and stir until smooth. Add the spinach and crab., Transfer to a greased shallow 1-qt. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.

CRAB ROCKEFELLER

Steps:

• Melt butter in pan.
• Add onion and saute until tender but not brown.
• Add spinach and mix well.
• Add crabmeat and cheese.
• Put in serving dish and serve with crackers or Melba toast.

CRAB ROCKEFELLER

Steps:

• 1. In a frying pan over medium-high heat melt butter and sauté celery, green onions and parsley until just tender, 3-5 minutes
• 2. Reduce to medium-low, stir in Worcestershire and Tobasco cooking for about 10 minutes to blend flavors.
• 3. Add liqueur and bread crumbs and cook for 5 minutes longer to blend.
• 4. Season to taste with salt and pepper, transfer to bowl and refrigerate until set but not hard, approximately 1 hour.
• 5. Preheat oven to 375 degrees. Lightly butter 6 shallow remekins or small baking dishes and divide the crabmeat among them reserving 6 of the largest pieces for garnish.
• 6. Remove sauce from refrigerator. Using an electric mixer on medium speed, beat sauce until it is lighter in texture and aerated, about 2 minutes.
• 7. Spoon 3-4 tablespoons of sauce over crabmeat and garnish each with piece of crabmeat.

CRAB ROCKEFELLER STUFFED MUSHROOMS

Steps:

• Clean mushrooms and remove stems.
• Dry and brush tops with olive oil.
• Set aside.
• Melt butter in pan.
• Add onion and sauté until tender, but not browned.
• Add spinach and mix well.
• Add crabmeat, cream, and cheese.
• Mix to blend.
• Stuffed mushrooms to heaping.
• Put in lightly sprayed baking dish; bake at 375 degrees F. for 15-20 minutes or until juices release into dish; brown slightly until broiler, if needed.

CRAB ROCKEFELLER RECIPE - (4/5)

Steps:

• In a saucepan, melt 2 tbs butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese until smooth. Add the spinach and crab. Transfer to a greased shallow 1 quart baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered at 375 degrees for 15-20 minutes or until bubbly. Yield: 3-4 servings.

GERMAN BAKED CHICKEN WITH MUSHROOMS

Steps:

• Mix flour, salt, pepper, and sage in a shallow bowl. Melt 2 tablespoons of the butter in a frying pan. Dredge chicken in the flour mixture, and brown the chicken on both sides. Rub bacon fat all over the inside of a 12-inch Dutch oven. Place browned chicken inside the DO. Pour wine and broth over chicken. Cover and bake for about 30 minutes. Melt 1 tablespoon butter in same frying pan. Sauté mushrooms 7-8 minutes until tender. Add to the DO. Bake another 30 minutes. Remove chicken from DO and set aside. Combine the sour cream, crumbs, and flour. Stir into the wine, broth, and mushroom mixture, and place back on heat source until thickened, stirring occasionally. Serve sauce over chicken. Tastes great with either wide egg noodles or mashed potatoes. Recipe doubles easily.

CHUKAR PAELLA

Steps:

• In Dutch oven, sauté diced garlic, diced onions, and chopped celery in olive oil until tender. Add chopped chorizo, and diced red and green bell peppers. Add boned chukar breast and leg meat. Add chopped clams with juice. Also, any other desired seafood can be added here to include shrimp, crab, fresh fish, etc. Add chopped tomatoes and chopped pimentos. Sauté for ten minutes and add fresh clams or mussels. Add rice and chicken stock or broth, using slightly less if a lot of liquid is present in the sauce. Cook over low heat, approximately 30 minutes, or until the liquid is absorbed and the rice is cooked. Discard any shellfish that have not opened during cooking.

DUCK GUMBO

Steps:

• Soak duck in milk overnight. Drain and toss the milk. Coat duck in flour and brown with the onion. Put in a Dutch oven with the rest of the ingredients and water or wine. Bake in DO until done, about 1 hour. Serve with rice.

COUGAR RANCH CRAB ROCKEFELLER

Steps:

• Squeeze as much water as possible out of the chopped spinach and place in a 12-inch Dutch oven. Thin the soup in a bowl with the milk, fold in the grated cheese, and set aside. In a smaller DO or skillet melt the butter over low heat and add the broken bread broken. Fry for a couple of minutes until the bread bits have soaked up all the butter. Place the crab meat over the bed of spinach, then pour the cheese and soup mixture over the top. Sprinkle the bread bits over the top and season with black pepper and paprika. Bake with 6-8 briquets underneath and 18-20 on top for about forty minutes. Serve with a green salad and crusty sourdough bread.

SWEET AND SOUR CHUKARS

Steps:

• Mix together soy sauce, dry ginger, salt, minced garlic, and brown sugar. Add the boned meat and marinate 1 hour. Roll marinated birds in cornstarch and pan fry in vegetable or peanut oil. For the sauce combine pineapple juice, white vinegar, ketchup, brown sugar, and Worcestershire. The recipe can also be supplemented with commercial fish sauces, hoisin sauces, etc. Bring the above ingredients to boil. Add diced green and red peppers, chopped green onion. Cook one minute. Add pineapple tidbits and diced tomatoes. In small bowl mix cornstarch with cold water and slowly add to sauce. Sauce will thicken as it cooks. If sauce is too thin, repeat this step until desired consistency is met. Serve with Japanese sticky rice.