Crabmeat Justine Recipes

CRAB MEAT AU GRATIN

Steps:

• In a heavy saucepan, over moderate heat, melt butter, add onions and celery.
• Cook, stirring occasionally until onions are soft and transparent but not brown.
• Stir in the flour, blend well.
• Add milk, stirring constantly until smooth.
• Add pepper, nutmeg, mustard and cheese.
• Take pot away from heat.
• Beat egg yolk and lemon juice.
• Then add crabmeat, mix well.
• Butter baking pan or individual baking dishes.
• Add onion/cheese mixture to baking pan.
• Pour egg mixture over all.
• Combine cheese and breadcrumbs, sprinkle over top of mixture, then add dash of paprika.
• Bake at 350 degrees F for 15 to 20 minutes until top is au gratin, brown and crusty.

MUFFIN TIN CRAB CAKES

Steps:

• Preheat oven to 350 degrees.
• Place the first 13 ingredients (from crabmeat to cilantro) into a large bowl and mix to thoroughly combine.
• Brush each well of the muffin tin with some of melted butter, reserving half of the butter for the top.
• Add approximately ½ teaspoon of cornflake crumbs into each well, rotating the pan to coat the sides of the tins.
• Generously fill each tin with the crabmeat mixture.
• Brush the remaining melted butter liberally over each crab cake.
• Top the cakes with the remaining cornflake crumbs.
• Bake in a preheated oven for 50-60 minutes (or until deeply golden brown).
• Cool for 10 minutes and then loosen the cakes by running a knife around each crab cake.
• Serve hot.

CRABMEAT HENRY - CONNIE'S

Steps:

• Put butter, sherry, hot sauce, Worcestershire sauce, and lemon juice together in a pan and simmer over low heat.
• When mixture is hot, add crabmeat and lightly fold over with a spoon and heat. Be careful not to burn or boil!
• Pace slices of toast in bottom of 3 small ramekins.
• Cover toast with drained crabmeat mixture (use a slotted spoon.
• Top with Hollandaise sauce and place in a preheated 450 degree oven.
• Bake until Hollandaise begins to brown 8-10 minutes.
• Serve bubbling hot.
• Enjoy!

CRABMEAT JUSTINE

Steps:

• Melt the butter in a large skillet over medium heat. Add the crabmeat, egg, lemon juice, sherry and Tabasco and stir until just heated through, being careful not to break up lumps of crab. (Make sure mixture is well seasoned.)
• Place the toast squares in individual 5-inch ramekins. Cover with crabmeat and top with hollandaise sauce.
• Broil about 5 inches from heat for 3 to 5 minutes, until they are heated through and the tops are lightly browned. Serve immediately.

CRAB MEAT AU GRATIN

Steps:

• In a heavy saucepan, melt the butter over medium heat, add the flour and stir until combined and lightly browned. Add the onion and celery to the mixture and cook on low-medium heat until the vegetables are tender.
• Add the evaporated milk, egg yolk, cheese, salt, black pepper and cayenne pepper, and stir continuously until the cheese has melted.
• Gently stir in the crab meat and cook on low heat for 5 minutes to heat through. Turn oven broiler on to HIGH. Scoop the mixture into a small oven-safe baking dish and top with reserved Swiss cheese, green onion and paprika.
• Place the baking dish onto a cookie sheet and place under broiler for 5 minutes, or until the cheese has melted and started to turn brown and bubbly. Remove from oven and serve warm with crackers.

MARYLAND STYLE CRAB IMPERIAL

Steps:

• Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
• Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
• place portions in the baking dish of your choice, using ramekins or small casserole dishes
• Spinkle tops of crab imperial with old bay or paprika.
• Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
• Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

YOGURT SAUCE

Steps:

• Place yogurt in cheesecloth or a muslin-lined strainer and drain over a bowl for 1 hour. Mix with garlic and salt to taste.