Uncle Bills Special Crab Recipes

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UNCLE BILL'S SWEET AND SOUR SAUCE



Uncle Bill's Sweet and Sour Sauce image

An excellent finger-lickin' sweet and sour sauce for dippin' your chicken! This sauce is also very good to use for baking spare ribs.

Provided by William Anatooskin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Yield 8

Number Of Ingredients 11

1 cup distilled white vinegar
1 cup white sugar
½ cup frozen pineapple juice concentrate
2 teaspoons monosodium glutamate (MSG)
½ cup ketchup
4 teaspoons soy sauce
1 teaspoon seasoning salt
1 teaspoon garlic powder
3 drops red food coloring
¼ cup water
2 ½ teaspoons cornstarch

Steps:

  • In a medium skillet combine the vinegar and sugar and bring to a boil, stirring frequently. Add pineapple juice concentrate, monosodium glutamate, ketchup, soy sauce, seasoning salt and garlic powder and bring to a boil. Stir until well blended. Add red food coloring.
  • Meanwhile, in a cup mix together water and cornstarch until fully dissolved. While sauce is boiling, add cornstarch mixture slowly, stirring continuously until the mixture thickens slightly. Do not add mixture all at once as the sauce could get too thick. Use only enough cornstarch to thicken to your desired consistency. When desired consistency is reached, voila! The sauce is ready!

Nutrition Facts : Calories 152.9 calories, Carbohydrate 38 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.7 g, Sodium 555.9 mg, Sugar 36.3 g

UNCLE BUBBA'S CRABCAKES RECIPE - (3.7/5)



Uncle Bubba's Crabcakes Recipe - (3.7/5) image

Provided by á-1866

Number Of Ingredients 18

3 T unsalted butter, melted
6 scallions, thinly sliced
1 clove garlic, minced
1 small green pepper, finely chopped
5 T mayo
1/3 C heavy cream
3 T Dijon mustard
1/4 t salt
1/4 t black pepper
1/4 t garlic powder
1/8 t cayenne pepper
2 eggs
1 T chopped flat-leaf parsley
1/4 C fresh lemon juice
30 Saltine crackers, crumbled to fine crumbs
1 # lump crab meat, picked clean
1 # claw or leg crab meat, picked clean
1 T vegetable oil

Steps:

  • Heat a med nonstick skillet over mod heat and add 1 T butter, scallions, garlic and green pepper. Cook, stirring occasionally until soft, about 4 min. Remove from heat and set aside to cool. In a large mixing bowl, combine mayo, heavy cream, mustard, salt, pepper, garlic powder, cayenne pepper, eggs, parsley and lemon juice and stir until combined. Add sauteed vegetables and mix together. Gently mix in the saltine cracker crumbs and crab meat. Allow to rest 5 min. Form mix into 3 oz patties (about 2 1/2 " wide and 1" thick). Place patties on a parchment or waxed paper-lined tray until ready to cook. Mix vegetable oil with remaining 2 T butter and heat half of the mix in a large nonstick skillet over moderate[low heat. Working in batches, place crab cakes in pan and saute for 5-6 min per side until golden brown. Remove from heat and place on paper towels to remove excess oil. Add butter mix to pan as needed for each batch.

SHRIMP AND CRABMEAT MADEIRA



Shrimp and Crabmeat Madeira image

This is a very ellegant special dinner for two, but it can easily be increased for more servings. Originally from a February 1978 issue of Bon Appetit magazine.

Provided by Leslie in Texas

Categories     Crab

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

3 tablespoons butter
2 tablespoons shallots, diced
3/4 cup mushroom, sliced
1/2 lb fresh shrimp, peeled and deveined
6 ounces crab, cooked and drained
1/2 cup madeira wine
1/4 teaspoon tarragon
1 tablespoon lemon juice
2 teaspoons tomato paste
2 egg yolks
1/4 cup heavy cream
salt and pepper, to taste
linguine
chopped parsley, for garnish

Steps:

  • Melt butter in saucepan; add shallots and saute until soft.
  • Add mushrooms and saute until any liquid evaporates.
  • Add shrimp and cook until they just begin to turn pink; add crab.
  • Stir in Madeira and cook until almost completely reduced.
  • Add tarragon,lemon juice and tomato paste and mix thoroughly.
  • Combine yolks with cream and very slowly add to saucepan, mixing constantly; add salt and pepper to taste.
  • Heat through completely.
  • Serve over linguine that has been cooked al dente, top with chopped parsley and serve.

Nutrition Facts : Calories 527.1, Fat 34.5, SaturatedFat 19.5, Cholesterol 445.9, Sodium 1113.1, Carbohydrate 8.8, Fiber 0.5, Sugar 2, Protein 34.9

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