Let’s Get Crabby!
Hot Crab Dip
Crab Risotto
Cajun Crab Stuffed Chicken served with a Zesty Lemon Sauce
Warm chocolate pot de creme with raspberry compote
Crab Dip
Ingredients
4-ounce cream cheese, room temperature
2 Tablespoons mayonnaise
2 Tablespoons sour cream
1 clove garlic, minced
2 Tablespoon chopped green onion
1/2 teaspoons Old Bay seasoning
1/2 teaspoon Worcestershire sauce
2 teaspoons lemon juice
1/2 cup freshly shredded cheddar cheese, divided
1/4 teaspoon hot sauce, or more, to taste
½ cup fresh jumbo lump crab meat
Instructions
Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
Add 1/4 cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
Leftover crab dip will keep, stored covered in the fridge, for up to 3 days. Rewarm in the microwave.
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 Mayo
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 mayo 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 thickens. Season with salt and pepper, then serve over the chicken.
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.
