Potatoes With Crab Sauce Recipes

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SEAFOOD STUFFED POTATOES



Seafood Stuffed Potatoes image

Provided by B. Coop

Number Of Ingredients 18

4 baking size Russet potatoes
1 lb crawfish tails (drained of fat)
1 lb of raw shrimp
2 T minced garlic
1 stick of butter
4 T flour
8 oz block cream cheese (softened)
2 cups shredded American cheese (Velveeta)
1 cup shredded mozzarella
1/2 cup shredded Monterey Jack
1/4 cup grated Parmesan cheese
2 1/2 cups half and half
2 T cajun seasoning
2 T liquid crab boil
2 T onion powder
1 T garlic powder
Salt and pepper
chives or green onions

Steps:

  • Wash, scrub, and dry the potatoes well.
  • Poke small holes all over the potatoes using a fork to vent.
  • Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the "potato" setting on your microwave. *
  • When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato's skin.
  • Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
  • Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
  • Mix well, cover to keep warm, and set aside.
  • Add the shrimp and crawfish into a bowl
  • Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.
  • In a saucepan, melt 4 TBS of butter and add in the garlic
  • Sauté the garlic for 30 secs.
  • Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins.
  • Remove and set aside
  • Pour the liquid left in the pot into a cup and reserve
  • In the same pot, melt the remaining butter.
  • When the butter melts, whisk in the flour
  • Mix until the flour is no longer visible; about 1 min
  • Pour in the reserved seafood liquid
  • Pour in the half and half while whisking.
  • Bring it to a low simmer
  • Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder
  • When the sauce starts to thicken, stir in all remaining cheeses.
  • When the cheese melts, add in the seafood and stir.
  • Once the seafood is hot turn off the heat.
  • Spoon the potato mixture evenly onto the reserved potato skins
  • Sprinkle mozzarella evenly on each potato
  • Ladle the seafood sauce over the potatoes
  • Garnish with chives or green onions
  • Enjoy!

CRAB-STUFFED POTATOES



Crab-Stuffed Potatoes image

Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

4 medium baking potatoes
1/4 cup butter
1/4 to 1/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped green onions or chives
1 cup shredded cheddar cheese
1 can (6-1/2 ounces) crabmeat, drained, flaked and cartilage removed or 1 package (8 ounces) imitation crabmeat, cut up
Paprika

Steps:

  • Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

ACKEE AND POTATO SOUP WITH CRAB SALAD



Ackee and Potato Soup with Crab Salad image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 20

2 tablespoons olive oil
4 tablespoons unsalted butter
2 leeks, white parts only about 4 inches each, sliced
1 small onion, chopped
1 pound Yukon Gold potatoes, peeled and roughly chopped
Bouquet garni (2 thyme sprigs, 1 bay leaf and several parsley stems)
8 cups chicken stock
1 (15-ounce can) ackee, drained and rinsed
Salt and freshly ground black pepper
Crab Salad, recipe follows
1-pound lump crab meat, picked
2 scallions, thinly sliced
1 lemon, juiced
1/2 cup olive oil
1/2 teaspoon Cheryl's Hot Sauce, recipe follows
1 sprig fresh thyme, picked and chopped
Salt and freshly ground black pepper
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds

Steps:

  • In a medium size stockpot on medium heat, add oil then butter and sweat leeks and onions until translucent. Then add potatoes and bouquet garni. Stirring the ingredients until you smell the herbs. Now add chicken stock and bring to a boil then reduce to a simmer when potatoes are very tender, about 35 to 40 minutes. Add ackee and simmer for a few minutes more, then remove bouquet garni. Puree soup and season with salt and pepper.
  • In the center of a shallow soup bowl, mound a small portion of the Crab Salad. Gently ladle about 6 to 8 ounces of the soup around the crab mound.
  • Mix all the ingredients in bowl.
  • To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.

CAROLYN'S SENSUAL SEA BASS FILLETS WITH CRAWFISH AND CRAB SAUCE



Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce image

This is a recipe that is meant to be shared, particularly by lovers or those embarking on a newly-formed relationship. It quick and easy and leaves time for more shall we say 'interesting indulgences' afterwards. Enjoy with some baked sweet potato fries! Add a simple salad, or grilled vegetables with a nice semi-sweet wine and have a wonderful evening. Have Fun!

Provided by Ms.Chae916

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 45m

Yield 4

Number Of Ingredients 12

4 (4 ounce) fillets sea bass
kosher salt and ground black pepper to taste
½ cup butter
3 tablespoons light olive oil
2 shallots, minced
½ teaspoon minced garlic
3 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
1 cup half-and-half
white pepper to taste
1 (16 ounce) package frozen cooked crawfish tails, thawed
1 (6 ounce) can lump crabmeat

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
  • Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
  • Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.

Nutrition Facts : Calories 647 calories, Carbohydrate 11.8 g, Cholesterol 288.8 mg, Fat 44.1 g, Fiber 0.5 g, Protein 49.9 g, SaturatedFat 21.2 g, Sodium 580.9 mg, Sugar 1 g

POTATOES WITH CRAB SAUCE



Potatoes with Crab Sauce image

Corene Thorsen, from Oconomowoc, Wisconsin, adds crab to the creamy and comforting sauce she pours over spuds. "The mild sauce allows the delicate flavor of the crab to shine through," she declares. "This combination tastes great of leftover pasta, too."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 cup chicken broth
1/4 cup all-purpose flour
2 tablespoons butter, softened
3 ounces cream cheese, cut into 1-inch cubes
1/2 pound Velveeta, cut into 1-inch cubes
3 to 4 drops hot pepper sauce
Pinch onion powder
1 package (6 ounces) imitation crabmeat, flaked
4 hot baked potatoes

Steps:

  • In a blender, combine the first seven ingredients. Cover and process until smooth. Pour into a saucepan; cook and stir over medium heat until thickened. Reduce heat to low; add crab. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with crab sauce.

Nutrition Facts :

JUMBO LUMP CRAB FILLED SWEET POTATO CANNELLONI WITH PARMIGIANO SAUCE



Jumbo Lump Crab Filled Sweet Potato Cannelloni with Parmigiano Sauce image

Provided by Anne Burrell

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 20

1 Granny Smith apple, peeled and brunoised
Juice of 1/2 lemon
1 large sweet potato, peeled
Kosher salt
2 tablespoons butter
Pinch crushed red pepper flakes
3 scallions, sliced
1 tablespoon whole-grain mustard
1 pound jumbo lump crab, picked through
Micro arugula, for garnish
Grated Parmigiano-Reggiano, for serving
Parmigiano Sauce, for serving, recipe follows
Olive oil
1 medium onion
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
Pinch grated nutmeg
2 cups grated Parmigiano-Reggiano
1/2 cup creme fraiche

Steps:

  • Toss the apples with the lemon juice to coat in a small bowl.
  • Slice the sweet potato, using a Japanese mandolin slicer, lengthwise into 18 very thin slices. Adjust the mandolin to a thicker setting (matchstick thickness). Slice the remaining sweet potato into larger slices, and then slice those with a knife and cut into brunoise.
  • Bring a large pot of water to a boil and sprinkle with salt. Cook the sweet potato slices until just al dente, 3 to 5 minutes. Let cool on a sheet tray.
  • Heat the butter in a small saute pan over medium heat. Add the brunoise sweet potatoes and a pinch of salt and cook until tender but not mushy, about 5 minutes. Remove from the heat.
  • Mix the crushed red pepper flakes, scallions, half of the apples and the mustard in a large bowl and season with salt. Gently fold in the crab using a rubber spatula, being careful not to break up the meat.
  • On a clean flat surface, lay out 1 of the sweet potato slices. Spoon about 1 tablespoon of the crab filling 1 inch from a short side. Fold the border over the filling, and then continue to roll up the cannelloni. Transfer the cannelloni to plates seam-side down, using a small offset spatula. Continue the process, plating 3 cannelloni per plate. Top each plate of cannelloni with 2 teaspoons of the remaining apples and 2 teaspoons of the sauteed sweet potatoes. Cover with some of the Parmigano Sauce and a few sprinkles of grated Parmigano-Reggiano. Lightly brown the tops, using a torch, and serve with the arugula.
  • Heat the olive oil in a saute pan over medium heat. Once the oil is hot, cook the onions until softened, about 5 minutes, and then pour in the milk and simmer. Melt the butter in another saute pan over medium heat, and then add the flour and cook until the flour and butter resemble wet sand, 3 to 4 minutes. Strain the milk and gradually whisk into the butter and flour until incorporated, and then season with salt and nutmeg. Slowly bring the mixture to a boil, stirring frequently to prevent scorching on the bottom. Once the sauce has come to a boil and thickened, stir in the grated Parmigiano-Reggiano. Remove from the heat and stir in the creme fraiche. Taste and adjust the seasoning, if needed.

LEMON SOLE WITH CRAB & TARRAGON BUTTER SAUCE



Lemon sole with crab & tarragon butter sauce image

This whole baked fish looks impressive on a platter for sharing, served simply with potatoes and greens

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8

50g butter , softened
1 tbsp chopped tarragon leaves
50g/2oz crab , half white meat, half brown
1 lemon , zested, then cut into thin slices
1 large whole lemon sole or 2 small ones, descaled and gutted (ask your fishmonger to do this), washed and dried
50ml white wine
1 tbsp caper , drained and rinsed
2 tbsp double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
  • Bake for 15-20 mins, depending on the size of the fish - the flesh should flake away easily from the bone when gently pushed with a knife.
  • Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.

Nutrition Facts : Calories 492 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 27 grams protein, Sodium 1.3 milligram of sodium

NEW POTATOES IN BUTTER SAUCE



New Potatoes in Butter Sauce image

This is a simple new potato side dish that is easy to make. The butter sauce is opaque and silky with a mild onion taste.

Provided by Janice Nagle

Time 35m

Yield 4

Number Of Ingredients 4

1 pound new potatoes, halved
½ cup butter, cut into pieces
1 bunch green onions, finely chopped
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
  • Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
  • Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 24 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 14.6 g, Sodium 179.3 mg, Sugar 2.2 g

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