Crabmeat Hollandaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KARYN'S CREAM OF CRAB SOUP



Karyn's Cream of Crab Soup image

This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!

Provided by KARYN821

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 6

Number Of Ingredients 10

3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
¼ cup butter
3 tablespoons Old Bay Seasoning TM
½ teaspoon dry mustard
¼ teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crabmeat

Steps:

  • In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
  • Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g

STEAK OSCAR WITH KING CRAB, HOLLANDAISE SAUCE AND SAUTEED ASPARAGUS



Steak Oscar with King Crab, Hollandaise Sauce and Sauteed Asparagus image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Four 1.5-inch center-cut filet mignon steaks
Kosher salt
1 cup clarified unsalted butter
2 tablespoons white wine vinegar
6 black peppercorns, crushed
3 sprigs thyme
1 bay leaf
1 shallot, finely diced
2 large egg yolks
1/2 lemon, juiced
5 tablespoons extra-virgin olive oil
2 king crab legs, meat removed and diced into 1-inch pieces
1 bunch asparagus, tough ends trimmed
1/2 small bunch chives, thinly sliced

Steps:

  • Season the steaks liberally with salt and set aside to rest at room temperature for 20 minutes.
  • Melt the clarified butter in a small saucepan over low heat. To a small saute pan, add the white wine vinegar, black peppercorns, thyme, bay leaf, 1/3 of the shallots and 2 tablespoons water. Turn on the heat to medium and cook until the liquid has mostly reduced, about 5 minutes. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt the ice and cool down the mixture.
  • Bring a small pot of water to a boil. Strain the shallot mixture into a large, heatproof bowl. Add the egg yolks and lemon juice and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy, fluffy and starting to thicken slightly. Very slowly, a drop at a time, add the clarified butter while continuing to whisk, until the sauce is thickened but still flows; it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they're in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with salt. If the sauce gets too thick, you can add a little water to thin it out. Remove the bowl from the water but reserve the pot of water to blanch the asparagus later.
  • Heat a large saute pan over medium-high heat with 3 tablespoons of the olive oil until the oil shimmers. Add the steaks and sear, without touching the steak, until deep golden brown and crusty, 5 to 7 minutes. Flip, and then sear until the internal temperature reaches 135 degrees F for medium rare, another 5 minutes. Remove the steak and allow it to rest.
  • Discard most of the excess olive oil from the pan, then return to medium heat. Add another 1/3 of the shallots, salt to taste and a splash of water to deglaze the bottom of the pan. Add the crabmeat and toss in the pan until just warmed through, 1 to 2 minutes.
  • Season the reserved boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the asparagus to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Immediately plunge the asparagus into the ice bath and set aside.
  • Heat a medium saute pan and add the remaining 2 tablespoons olive oil and remaining shallots. Saute until translucent, 2 to 3 minutes. Add the asparagus and toss until warmed through. Season with salt to taste.
  • To serve, plate the steak and top with the crabmeat. Smother with the hollandaise sauce and garnish with chives. Serve alongside the asparagus.

EASY SEA SCALLOPS WITH CRAB HOLLANDAISE



Easy Sea Scallops with Crab Hollandaise image

This uses the large sea scallops, not bay scallops. I served with parmesan orzo and steamed asparagus. An easy romantic dinner for two.

Provided by Mikekey *

Categories     Seafood

Time 20m

Number Of Ingredients 8

3/4 lb sea scallops (about 6 large)
1/2 lb crabmeat, fresh (i used dungeness)
1 pkg (0.9oz) knorr hollandaise sauce mix
3/4 c milk
1/4 c butter, unsalted
1 tsp dried tarragon
salt and pepper
cooking oil

Steps:

  • 1. Rinse and pat dry scallops. Heat a heavy skillet (cast iron works great) over medium-high heat. When hot, add about 1/2 tablespoon oil and heat until simmering.
  • 2. Place scallops in hot pan and sear until browned, about 5 minutes. Turn them over and repeat. Sprinkle with salt and pepper, if desired.
  • 3. Mix sauce mix and milk in medium sauce pan over medium heat. Add butter and tarragon and cook, stirring constantly, until sauce boils and butter is melted.
  • 4. Stir in crabmeat and cook until heat through.
  • 5. Divide scallops between two plates and top with the sauce.

More about "crabmeat hollandaise recipes"

CRAB CAKES HOLLANDAISE RECIPE- SAVORY EXPERIMENTS
WEB Apr 10, 2020 Hollandaise Sauce: Combine egg yolks, Dijon mustard and lemon juice in a blender. Cover, and blend on high for 1-2 minutes. The …
From savoryexperiments.com
4.8/5 (10)
Total Time 30 mins
Category Main Course, Main Dish
Calories 614 per serving
  • Dab crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
  • Combine egg yolks, Dijon mustard and lemon juice in a blender. Cover, and blend on high for 1-2 minutes. The mixture will blend and start to lighten.


SOFT-SHELL CRAB EGGS BENEDICT WITH CAJUN HOLLANDAISE
WEB Jun 18, 2017 For the soft shell crabs: Dredge crabs. In a medium mixing bowl whisk together the flour, salt and pepper. Dredge two of the crabs in the flour, making sure they are coated on both sides. Shake off the …
From cookingwithcocktailrings.com


RECIPE: CLASSIC CRAB CAKES | WILLIAMS SONOMA
WEB Add the shallot and cook, stirring occasionally, until translucent, about 3 minutes. Scrape the cooked shallot into a medium bowl. Add the crabmeat, potato flakes, tarragon, chives, parsley, orange zest, Old Bay aioli and 1 …
From williams-sonoma.com


“FRIED” GREEN TOMATILLOS WITH LUMP CRAB AND HOLLANDAISE
WEB Sep 19, 2012 6 ounces lump crab meat. Hollandaise (recipe here) Preheat oven to 375 degrees. Sliced tomatillos in ½ inch pieces should yield about three slices per tomatillo. …
From cookingforkeeps.com


CRAB MEAT OMELET WITH TASSO HOLLANDAISE | EMERILS.COM
WEB Directions. In a mixing bowl, combine the crab meat, shallots, and green onions together. Season with salt and pepper. In a mixing bowl, whisk the whole eggs and cream …
From emerils.com


CRAB BENEDICT RECIPE - PAULA DEEN
WEB Combine egg yolks, cream, butter, lemon juice, cayenne, salt and sugar in the top of a double boiler over boiling water. Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. …
From pauladeen.com


EGGS BENEDICT FLORENTINE WITH CRAB HOLLANDAISE - DAVIS BYNUM
WEB Bring to gentle simmer. Gently break one of the eggs into the water taking care not to break it. Repeat with the remaining eggs. Cook for 3 minutes until the egg white is set and the …
From davisbynum.com


EASY CRAB CAKE BENEDICT WITH BLENDER HOLLANDAISE
WEB May 11, 2021 Combine egg, mayonnaise, Old Bay, a few teaspoons Dijon, Worcestershire, fresh herbs, salt, and pepper in a large mixing bowl, then whisk well. Form the crab cake mixture. Add crabmeat and Ritz cracker …
From wellseasonedstudio.com


BLACKSTONE CRAB CAKES ON THE GRIDDLE (& BLENDER …
WEB Jul 16, 2023 For the Blender Hollandaise: Melt ½ cup of butter (one stick) in a small saucepan until hot and completely melted. In a blender cup, add egg yolks, lemon juice, dijon mustard, a pinch of Old Bay seasoning …
From theflattopking.com


CRAB CAKE BENEDICT - TASTES BETTER FROM SCRATCH
WEB May 6, 2023 Crab Cakes: Make crab cakes mixture: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. …
From tastesbetterfromscratch.com


PAULA DEEN: CRAB EGGS BENEDICT & HOMEMADE …
WEB In a medium bowl, stir together the crabmeat, chives, lemon juice, and 1/2 teaspoon pepper; set aside. Bring a large pot of water to a boil; add the vinegar. Crack each egg into a separate cup. Reduce the water to a …
From pauladeen.com


FILET OSKAR (STEAK WITH CRAB AND HOLLANDAISE) - SAVEUR
WEB Fill a 4-qt. saucepan with 2" of water; bring to a simmer over medium heat and rest a heatproof bowl over pan. Add egg yolks, vinegar, cayenne, and 1 tsp. water to the bowl; cook, whisking ...
From saveur.com


10 BEST CRAB MEAT HOLLANDAISE SAUCE RECIPES - YUMMLY
WEB The Best Crab Meat Hollandaise Sauce Recipes on Yummly | Hollandaise Sauce, Foolproof Blender Hollandaise Sauce, Hollandaise Sauce
From yummly.com


MAHI MAHI WITH SPICY CRAB MEAT HOLLANDAISE - PALEO …
WEB Preheat oven to 350 degrees. Place Mahi Mahi fillets on a parchment paper-lined baking dish. Arrange fillets with the skin side down. Season with salt and pepper. Cook until fish is opaque (approximately 15 minutes, …
From cavegirlcuisine.com


SAVORY CRAB-STUFFED FLOUNDER WITH HOLLANDAISE SAUCE
WEB Jan 5, 2022 Instructions. Heat 2 tablespoons of butter in a medium skillet over medium-high heat, add the celery and onion and cook for about 3 to 4 minutes. Add the garlic …
From livingtheqlife.com


BROWN-BUTTER CRAB BENEDICT WITH OLD BAY HOLLANDAISE …
WEB Place 2 muffin halves, cut side up, on each of 4 plates. Divide crabmeat among muffin halves. Using a slotted spoon, remove eggs from skillet, and gently place 1 egg on top of crabmeat on each muffin half. Top each …
From myrecipes.com


CHEDDAR FRENCH TOAST WITH CRAB HOLLANDAISE
WEB Nov 25, 2023 Combine the half and half with four eggs and stir well with a whisk. Add the garlic salt and pepper and stir again. Dip the bread into the egg mixture. Place on a plate and sprinkle with a small amount (about 1 …
From akitchenhoorsadventures.com


HALIBUT AND CRAB HOLLANDAISE - COOKITSIMPLY.COM
WEB Sep 6, 2023 Put the fish with the bay leaf, onion slice, wine and just enough water to cover the fish, into a baking dish. Cover and cook in a preheated oven, l60°C/325°F/Gas …
From cookitsimply.com


GRILLED FILET MIGNON WITH CRAB HOLLANDAISE SAUCE
WEB Remove crab mixture from refrigerator and preheat grill. Season filet mignon steaks with additional salt and white pepper and grill to desired doneness (125° - 130°F/ 51.7° - 54.4°C) for medium rare). Allow to rest …
From certifiedangusbeef.com


Related Search