Pontchartrain Blue Crab; Crabmeat Recipes

CRABMEAT RECIPES

CRABMEAT / REMOULADE SALAD: 1 lb. PBC lump crabmeat Lettuce leaves Creole tomatoes 1-cup mayonnaise 1-T yellow mustard 1-T creole mustard 1-T ketchup Pinch salt Dash pepper ½ t garlic powder ½ t Lea & Perrin Worcestershire sauce Mix all ingredients together except for crabmeat, lettuce and tomatoes. Spoon crabmeat onto lettuce leaves. Add creole tomatoes. Drizzle with remoulade sauce.

CRABMEAT DUSTED EGGPLANT ROUNDS: 1 lb. PBC Jumbo Lump Crabmeat 1 large eggplant, peeled 1-T virgin olive oil 4 oz. feta cheese 2-strips hickory smoked bacon A shake of seafood seasoning (Tony’s or Old Bay or J.O.) Peel and slice eggplant crosswise into 3/8 ? pieces. Drizzle olive oil on eggplant slices and dust with seafood seasoning. Build stack using crabmeat, feta cheese and a tab of bacon on eggplant round. Broil on high for approximately 5 – 7 minutes. Quick & Easy!!!!!

CORN AND CRAB SOUP: 4 cups chicken stock 2 cups corn kernels, fresh cut or frozen ¾ cup diced red bell pepper ½ cup diced green onions 2 T cornstarch ¼ cup milk ¼ cup cream 1- t cumin 1- t salt 1- t white pepper ½ lb. PBC lump crabmeat Bring stock to a boil. Add corn, pepper and onions and simmer 5 minutes. Combine cornstarch and milk to form slurry and add to the stock. Add the cream and seasoning. Return the soup to a boil so the cornstarch thickens the soup. At this point, you may puree all or part of the soup. Divide the crab into 4 bowls and pour soup into bowls. The soup will heat the crabmeat.

HOT CRABMEAT DIP: 1 large package cream cheese 1 stick margarine 1/3 cup chopped green onions 1 lb. PBC lump crabmeat 1/8 t garlic powder salt & pepper to taste Cream margarine and cream cheese together over low heat. Sauté green onions until tender. Mix all ingredients together. Serve warm with crackers.

MARINATED COCKTAIL FINGERS: 1 lb. PBC cocktail claw fingers 1 16 oz. bottle Italian Dressing 3 ribs celery, chopped 2 carrots, cleaned and julienned 20 salad olives, sliced 20 black olives, sliced 1 purple onion, sliced Salt & pepper to taste OPTIONAL – marinated artichoke hearts hearts of palm bell pepper, julienned Combine all ingredients. Marinate overnight.

STUFFED CRABS: ½ cup butter 1 medium onion, chopped fine ½ cup green onions, chopped fine 2 cups coarse breadcrumbs dampened with oyster water or fish stock 2 bay leaves ½ t salt ½ t black pepper Dash cayenne pepper ½ lb. PBC lump or claw crabmeat 1- T chopped parsley ½ cup buttered breadcrumbs Melt butter over medium heat in a skillet. Add onions and green onions and sauté until tender. Add dampened breadcrumbs and continue cooking 3 to 5 minutes. Add bay leaves, salt, pepper, cayenne, crabmeat and parsley. Mix well and heat thoroughly. Remove skillet from heat. Remove bay leaves. Spoon mixture into 4 crab shells and cover with buttered breadcrumbs. Arrange shells in shallow baking dish and bake for 15 to 20 minutes @ 350 degrees F.

CRABMEAT STUFFED MUSHROOMS: ¾ lb. PBC claw crabmeat ½ cup plain breadcrumbs 1 rib celery, chopped fine 1 small onion, chopped fine 1 small green pepper, chopped fine ½ t dry mustard ¼ t Tabasco ½ t lemon juice ¼ t Worcestershire sauce ¼ cup mayonnaise 1- T chopped parsley 16 mushrooms at least 1-1/2 to 2 ? in diameter 4 T grated Parmesan cheese 2 T melted butter Preheat oven to 400°. Combine all ingredients except mushrooms, Parmesan cheese and butter. Mix well. Rinse mushrooms and pat dry. Pull the stems out and fill each mushroom with about 1 tablespoon of the crabmeat mixture. Arrange mushroom on a baking dish, sprinkle with Parmesan cheese and drizzle with melted butter. Bake 15 minutes or until nicely browned.

YA- MAMA’S SEAFOOD GUMBO: ¾ cup vegetable oil ¾ cup flour 2 cups chopped onions 1 cup chopped bell pepper 1 cup chopped celery 1 T salt 1 t cayenne 5 bay leaves 8 cups water 6 gumbo crabs, broken in half (optional) 1 lb. medium shrimp, peeked and deveined 1 lb. PBC lump crabmeat 2 dz. oysters, shucked with their liquor ¼ cup green onions, chopped ¼ cup parsley, chopped file' powder Combine oil and flour in a large cast-iron dutch oven over medium heat. Make a dark brown roux by stirring slowly and constantly for 20 to 25 minutes. Add onions, bell pepper, celery, salt, cayenne and bay leaves. Continue cooking for about 10 minutes until very soft. Add water & mix well to blend with the roux. Add crabs and simmer uncovered stirring occasionally for about 1-½ hours. Add shrimp and crabmeat and cook for 15 minutes. Add oysters, green onions and parsley and cook for 2 to 3 minutes until the edges of the oysters curl. Remove from heat and remove the bay leaves. Serve with file' powder to thicken the gumbo if desired.

CRABMEAT AU GRATIN: 2 sticks of butter ½ cup chopped celery 1 large onion, chopped ½ cup all-purpose flour 13 oz. evaporated milk 1 t salt 1/8 t cayenne pepper 2 egg yolks 1 lb. PBC jumbo lump crabmeat ½ cup cheddar cheese Preheat oven to 325°. In a large sauté pan, heat butter over high heat. Sauté celery and onion until translucent, about 5 to 7 minutes. Add flour and sauté. Slowly add milk and cook over medium high heat until thickened, about 5 minutes, stirring constantly. Add salt, pepper and egg yolks. Mix well. Add crabmeat and gently stir. Pour into casserole dish, top with cheese and bake uncovered until cheese bubbles and begins to brown, 25 to 30 minutes.

CRABMEAT AVOCADO SALAD: 1 lb. PBC lump crabmeat 1/3 cup celery, chopped fine 1 T grated onion 2 T lemon juice 2 T mayonnaise 1- t tarragon vinegar ½ t salt ½ t white pepper Lettuce leaves 3 avocados Combine all ingredients except avocados and lettuce leaves. Chill. Cut avocados in half lengthwise, discarding pits. Arrange on lettuce leaves and fill with crab mixture.

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