Crab Rockefeller Recipe 45

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CRAB ROCKEFELLER



Crab Rockefeller image

Make and share this Crab Rockefeller recipe from Food.com.

Provided by JoAnn

Categories     Spreads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup butter
1 onion, finely chopped
2 packages frozen chopped spinach, cooked and drained
1 lb crabmeat
2 cups parmesan cheese (Optional)

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 RECIPE - (4/5)



Crab Rockefeller Recipe - (4/5) image

Provided by ksgroves

Number Of Ingredients 7

4 tbs of butter, divided
2 tbs flour
1 1/3 cups milk
1/2 cup grated Parmesan cheese
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 can (6 oz) crabmeat, drained, flaked and cartilage removed
1/2 cup dry bread crumbs

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.

ROCKEFELLER DORADO (BONEFISH COPYCAT)



Rockefeller Dorado (Bonefish Copycat) image

A creamy lump crab and spinach sauce atop a tenderly cooked Mahi Mahi fillet (thank you Bonefish...)

Provided by A Skinny Cook

Categories     Mahi Mahi

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 -4 mahi mahi fillets
6 ounces lump crabmeat, drained
2 -3 ounces chopped spinach
4 ounces lemon juice
2 tablespoons flour
2 tablespoons butter
1 1/3 cups milk
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350°F.
  • Baste Mahi fillets with lemon juice; bake 15-20 min or until fillets flake easily with a fork.
  • For Rockefeller topping, begin by melting butter in a large saucepan.
  • Stir in flour until smooth.
  • Gradually add milk and bring to a boil; cook and stir 2 min or until thickened.
  • Reduce heat and add cheese, stirring until smooth.
  • Add the crab and spinach, stirring until until crab is heated thoroughly.
  • Serve topping over Mahi fillets (suggested side: Garlic Whipped Potatoes).

CRAB ROCKEFELLER STUFFED MUSHROOMS



Crab Rockefeller Stuffed Mushrooms image

Make and share this Crab Rockefeller Stuffed Mushrooms recipe from Food.com.

Provided by Caroline Cooks

Categories     Crab

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 8

6 -8 stuffing-sized mushrooms
1/2 cup unsalted butter
1/4 cup yellow onion, finely chopped
1 cup frozen chopped spinach, cooked and drained
1/4 cup half-and-half cream or 1/4 cup heavy cream
3 dashes Tabasco sauce (or to taste)
1 cup crabmeat or 1 cup imitation crabmeat, flaked
1 cup parmesan cheese

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.

PORTOBELLO CRAB ROCKEFELLER



Portobello Crab Rockefeller image

Provided by Food Network

Time 53m

Yield 2 to 4 servings

Number Of Ingredients 12

4 medium-size portabella mushrooms
1 (4 to 6-ounce) can crab meat, picked over and drained
3 ounces grated mozzarella cheese
1 tablespoon olive oil
1/4 onion, chopped
1 clove garlic, chopped (1 teaspoon)
1/4 cup white wine (optional)
1 cup half-and-half
6 ounces spinach, rinsed and chopped
3 tablespoons grated Parmesan cheese
1/4 cup breadcrumbs
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.
  • In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.
  • Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.
  • On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.

CRAB ROCKEFELLER



Crab Rockefeller image

This is a take on the classic Oyster Rockefeller created and made famous in the late 1890's at Antoine's Restaurant in NOLA.

Provided by Patrick Johnson

Categories     Seafood Appetizers

Time 45m

Number Of Ingredients 10

1 c unsalted butter
1 small celery stalk, finely chopped
6 stalk(s) green onion, finely chopped
1/2 c flat leaf parsley, minced
1 1/2 Tbsp worcestershire sauce
1/2 tsp tobasco
1/4 c hersbsaint or pernod
1/2 c fine dried bread crumbs, preferablyfrench bread
1 lb lump crab meat, picked for shell
sea salt and freshly ground black pepper for seasoning

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



Crab Rockefeller image

When you're entertaining seafood lovers, you can't go wrong with this delightful main course. It has such rich flavor! The spinach and golden crumb topping make the casserole look very attractive. -Cheryl Maczko Arthurdale, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 7

4 tablespoons butter, divided
2 tablespoons all-purpose flour
1-1/3 cups milk
1/2 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup dry bread crumbs

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.

Nutrition Facts : Calories 430 calories, Fat 25g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 870mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.

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