Kitchen Stadium. Crabmeat is the ingredient. What will you cook?

Question

Stone Crab, Alaskan King Crab, Lump Crab Meat from Louisiana, Maryland Crabs all on the table, give me a recipe!

Crab Cakes from Maine, maybe?

Answer 1

"Fukui-san?"

"Go for it!"

"The challenger has heated a saucepan with a little extra-virgin olive oil and is sauteeing a minced shallot, it's just turning translucent, and now he's added a few red pepper flakes --"

"Red pepper and shallots? What else"

"Now he has about 6 ounces of crab meat and has added them to the oil and shallots and is just tossing them through to coat them lightly. Oh, now he's taken, yes, it's about a tablespoon of flour --"

"What kind of flour?"

"It looks like ordinary multi-purpose flour, and he's tossed it over the crab, and now he's taken about a teaspoon of prepared yellow curry powder and it's going into the floured crab mix. And there's some white wine, it appears to be pinot grigio or maybe a Gewurtztraminer! He's stirring this into the saucepan and the curried crab sauce is just beginning to thicken to the consistency of a white clam sauce."

"What's he going to do with it?"

"An assistant has just run up with a bowl of linguine cooked al dente, and the noodles are going into the saucepan with the curried crabmeat and yes, he's garnishing it with minced Italian parsley and it's being served out to the guests as a pasta course!"

"Thank you, Ohta-san! Now, what's the Iron Chef doing?"

"Chen Kenichi has shredded his crabmeat and mixed it with fresh lemon thyme leaves, a clove of finely minced garlic, and is tossing it in melted butter -- wait, he's returning to his Japanese roots and he's taking panko bread crumbs and he's mixing them into the crab! Now he's got, what's that, it's a whole portobello mushroom with the stem removed and he's filling the mushroom with the crab and panko mixture! It's going into a 350-degree oven for just long enough to crisp the panko and soften the portobello mushroom!"

Allez cuisine!

Answer 2

Maryland Cream of Crab Soup

Yield: 4 Servings

1 T Butter
1 sm Onion, chopped
2 Whole cloves
1 lg Bay leaf
1 T All-purpose flour
2 c Milk
1 c Whipping cream
1/8 t Ground nutmeg
1/8 t Cayenne pepper (or more)
1/2 lb Fresh crabmeat, picked over
8 oz Clam juice
1/4 c Dry Sherry
1/4 c Chopped fresh chives or
--green onions

Melt butter in heavy large saucepan over medium heat. Add onion, cloves
and bay leaf and saute until onion is tanslucent, about 3 minutes.
Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream.
Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low.
Simmer until slightly thickened, anout 15 minutes.

Strain soup into bowl, pressing on solids to release liquid. Return
liquid to same saucepan. Add crabmeat, clam juice, and Sherry; simmer
until thickened, about 15 minutes (do not boil). Season with additional
cayenne pepper, if desired, and salt and pepper.
(Can be made 1 day ahead. Chill. Rewarm over low heat.)

Ladle soup into bowls; garnish with chives.

Answer 3

I know a great party dip with crab. Cream cheese, crabmeat on top, a bottle of shrimp contail sauce over that. Serve with assorted crackers.

Answer 4

Here's a web site with several recipes you might like:
www.cdkitchen.com/recipes/cat/159/0.shtml It has the recipes from the restaurants like the 4 Seasons in Maryland.Mmmm...Crab cakes sound so good right now!

Answer 5

crabmeat justines
crabmeat louis
steamed crab legs
go to allrecipes.com

Answer 6

I can't decide:

CRAB PESTO PEPPER PIZZA
http://www.seawiseinc.com/crabrecipes.html

or

CRAB QUICHE
http://www.seawiseinc.com/crabrecipes.html