Reasonable Crabmeat Saute Recipes

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CRABMEAT SAUTé WITH HERBS



Crabmeat Sauté With Herbs image

Our crabmeat sauté is delicately seasoned with butter, garlic, and a variety of fresh herbs. Serve it as a main dish or as an appetizer.

Provided by Diana Rattray

Categories     Entree     Lunch     Appetizer     Dinner

Time 35m

Yield 6

Number Of Ingredients 8

1/4 pound butter
1/2 clove garlic
1 green onion
1 pound fresh crabmeat (preferably jumbo lump or lump)
1 tablespoon chives, minced
1 tablespoon parsley, minced
Juice of 1/2 lemon
Toast points, puff pastry shells, salad greens, rice, or croutons, optional

Steps:

  • Gather the ingredients.
  • Melt butter in a large skillet over medium-low heat.
  • Add garlic and green onion to skillet and cook for about 3 minutes. Do not let garlic brown. Stir frequently.
  • Add crabmeat to skillet and toss with garlic and green onion. Cook while stirring gently until thoroughly heated.
  • Sprinkle crabmeat mixture with chopped chives and parsley. Drizzle with lemon juice.
  • Serve crabmeat sauté on a salad or fresh greens, on toast points or baked puff pastry shells, or spoon it over hot cooked rice.

Nutrition Facts : Calories 212 kcal, Carbohydrate 4 g, Cholesterol 114 mg, Fiber 1 g, Protein 14 g, SaturatedFat 10 g, Sodium 421 mg, Sugar 2 g, Fat 16 g, ServingSize 6 servings, UnsaturatedFat 0 g

THREE MUSHROOM SAUTE



Three Mushroom Saute image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup minced scallion, including green
3 tablespoons olive oil
1/4 pound each Shiitake, cultivated and Oyster mushrooms, trimmed and sliced
Salt and pepper
2 cloves garlic, minced
1/3 cup dry white wine
1 cup beef stock or canned broth
1 tablespoon tomato paste
1/2 cup heavy cream, if desired
2 tablespoons minced fresh herbs, such as tarragon, chives, chervil or parsley

Steps:

  • In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and reduce by half. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the saute over baked or grilled polenta or as a sauce for pasta.

SPINACH AND FETA SAUTE



Spinach and Feta Saute image

Bring home fresh baby spinach and sharp crumbled feta for this simple, mouthwatering accompaniment to chicken or fish.

Provided by Food Network

Categories     side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

2 garlic cloves, minced
2 Tbsp. olive oil
6 oz. fresh baby spinach
1/4 cup sliced almonds
1/2 cup crumbled feta cheese

Steps:

  • In a large skillet, sauté garlic in oil for 1 minute. Add spinach and almonds; sauté 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

SIMPLE SQUASH AND BASIL SAUTE



Simple Squash and Basil Saute image

Provided by Food Network

Categories     main-dish

Time 13m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup sliced red onion
1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cherry tomatoes, halved
1 tablespoon thinly sliced basil leaves

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

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