Let’s Get Crabby!

Crab Rangoon with Sweet Thai chili sauce

Crab Risotto

Cajun Crab Stuffed Chicken served with a Zesty Lemon Sauce

Warm chocolate pot de creme with raspberry compote

Crab Rangoon

  yield: 2

1 garlic clove, minced

¼ (8 ounce package) cream cheese

3 ounces Imation or real crab meat

1 green onion, chopped

½ teaspoon Worcestershire

Soy sauce to taste

12 wonton wrappers

Water for glue

Oil for frying

in a small bowl combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce.

Place small amount of mixture on wonton wrapper. Fold wonton wrapper over in half making a triangle. Then fold upright to make it pretty

Place oil in a large skillet and heat to 350”F

Place Rangoon in oil and fry until golden brown.

Serve on warm plate

Serve with desired dipping sauce

Crab risotto

yield 2:

1 teaspoon oil

2 garlic cloves, minced

1/2 shallot, minced

1/4 cup white wine

1 cup arborio rice

3 1/2 cup chicken or fish stock

1 teaspoon old bay seasoning

2 tablespoons fresh dill, minced

1 tablespoon lemon zest

4 tablespoon butter

1/2 cup lump crab meat

In a saucepan over medium low heat add oil and shallots. Allow shallots to soften, add garlic and cook for 30 seconds then add wine. Cook down; add rice and a splash of stock. Cook constantly stirring until the first splash of stock is absorbed, add another splash and continue to stir while adding more liquid until all liquid is used. Add fresh lemon zest and dill. Stir in butter and crab meat. Taste and season with salt and pepper. Serve.

Cajun crab stuffed chicken served with zesty lemon sauce

  yield: 2

Chicken, butterflied

Filling

!/2 cup crab

1 cup pepper jack cheese or 2 slices

1 t old bay seasoning

1 garlic clove minced

¼ t paprika

2 T minced onion

¼ t oregano

¼ t thyme

1 pinch red pepper flakes

½ c sour cream

1 c seasoned panko

Sauce

2 tablespoons butter

1 garlic clove minced

1 lemon zested

1 t Cajun seasoning

4 oz  heavy cream

1 basil leaf chiffonade

Preheat oven to 350F

In a small bowl combine all the filling ingredients together, spread on top of flattened chicken breast.

Roll up, coat in sour cream and panko. Place on a sheet tray lined with parchment and bake in the oven for 35-45 minutes, until golden brown and internal temperature reaches 165f.

In a sauce pot combine all the ingredients for the sauce together.  Cook until the cream cheese and butter are melted and slightly thickened.  Season with salt and pepper, then serve over the chicken.

Sweet thai chili sauce

yield: 1 cup

1 ½ cup sugar

½ cup vinegar

½ cup water

1 tablespoon garlic minced

1 ½ teaspoon chili flakes

1 ½ teaspoon Sirach

1 tablespoon cornstarch

1 teaspoon salt

Mix everything in a sauce pot and cook until thickened

Chocolate pot de crème

  yield: 8

3 cup heavy cream

 2 cups semi sweet chocolate

4 egg yolks

3 tablespoon sugar

½ stick butter

¼ teaspoon salt

Whipped cream for serving

Pre heat oven to 300”F

Over a double boiler melt, heavy cream, chocolate, butter, sugar, and salt. Stir until fully melted and fully combined.

Slowly add the chocolate mixture to the egg yolks to temper them,

then divide  evenly into ramekins and pour 1 inch of hot water into a sheet tray along with ramekins. Place in oven for 30-35 minutes.

Once finished chill for 3 hours before serving.

Raspberry Coulis

  12 oz frozen raspberries

1 cup orange juice

½ cup sugar

1 t vanilla

¼ t salt

In a sauce pot combine raspberries, liquid using, sugar, vanilla, salt and zest if using. Bring up to a boil, lower down to medium and allow to bubble until thickened. Once thickened allow to cool. Raspberry jam mixed with a little orange juice can be used as a quick fix.