Sues Lump Crabmeat St Martin Recipes

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SUE'S LUMP CRABMEAT ST. MARTIN



Sue's Lump Crabmeat St. Martin image

For that next cocktail party, this dish makes an excellent hors d'oeuvres and should be served hot with garlic croutons or crackers. The serving size is approximate.

Provided by Lindas Busy Kitchen

Categories     < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/4 lb butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green onion, chopped
1 tablespoon garlic, diced
2 tablespoons flour
3 1/2 cups hot whipping cream
1 ounce dry white wine
1 tablespoon lemon juice
1 dash hot pepper sauce
1/4 cup parmesan cheese, grated
salt, to taste
cayenne pepper, to taste
1/4 cup red bell pepper, diced
1 lb lump crabmeat
1/4 cup parsley, chopped

Steps:

  • In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
  • Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.
  • Sprinkle in flour, blending well into mixture.
  • Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
  • Reduce heat to simmer and add white wine, lemon juice and hot sauce.
  • Add Parmesan cheese, stirring constantly so mixture will not scorch.
  • Season to taste using salt and cayenne pepper.
  • Add red bell pepper for color.
  • If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
  • Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.

RUMAKI (CHICKEN LIVERS, SEA SCALLOPS OR BOTH)



Rumaki (Chicken Livers, Sea Scallops or Both) image

Make and share this Rumaki (Chicken Livers, Sea Scallops or Both) recipe from Food.com.

Provided by Alan Leonetti

Categories     Chicken Livers

Time 45m

Yield 1 batch

Number Of Ingredients 10

1 (1 lb) container chicken liver
1 lb sea scallops
2 lbs bacon
1/2 cup soy sauce
1 tablespoon minced gingerroot
1/4 cup cream sherry
1 (4 ounce) can sliced water chestnuts
1 teaspoon minced garlic
butter
wooden toothpick

Steps:

  • Place bacon strips on frying pan with low flame and cover pan.
  • Melt some butter and add the soy sauce, ginger, sherry and garlic in another frying pan with the chicken livers, scallops, or both, on a medium flame. DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
  • While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
  • When livers and scallops are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
  • Slice the chicken livers and scallops into somewhat flat pieces.
  • Take a piece of chicken liver or scallop, and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick. Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers, scallops, and bacon are gone. Set the cookie sheet with all of the Rumaki aside.
  • About 20 minutes before company arrives, preheat oven to 450 degrees. About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes. Remove from oven and serve on a hot plate. Leave the toothpicks in place for serving.

Nutrition Facts : Calories 5333.1, Fat 434.7, SaturatedFat 143.7, Cholesterol 2337.3, Sodium 16678.3, Carbohydrate 48.8, Fiber 4.2, Sugar 10, Protein 275.2

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