EF Recipes

Crab Imperial Ingredients:                                        

1 lb. Lump Crab Meat              

1 tsp. parsley                                                               

1 tsp. fresh lemon juice                                    

1 egg                                                                           

1 tsp. Old Bay Seasoning                                 

1 tsp. Worcestershire Sauce                                        

3 oz. mayonnaise

1 tsp. melted butter

4 ramekins for baking (or empty natural crab shells)

Pinch of paprika

Imperial Sauce

3 oz. mayonnaise

1 oz. half & half

1/2 tsp. Old Bay Seasoning

1/2 tsp. fresh lemon juice

1/2 tsp. Worcestershire Sauce

Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whip until smooth.  In a separate mixing bowl, add crab meat and pour imperial mixture over crab meat. Blend all ingredients together by tossing gently in order to avoid breaking crab lump meat.  Place 4 ounces of the mix into each ramekin (or natural crab shell) and bake at 400 degrees F for 12-15 minutes. 

Ingredients:

3 Tbsp. butter, divided

(4) 4-oz. filet mignons or other beef cuts, trimmed of fat

3 Tbsp. mined shallots

1/2 cup mushrooms, sliced

3/4 tsp. dried thyme

8 oz. Lump Crab Meat

1/4 cup sweet sherry (cream sherry)

2 tsp. tomato paste

1/2 cup heavy cream

3 Tbsp. brandy (optional)

salt & pepper

dash of hot pepper sauce

Filet Preparation:

Melt 2 tablespoons butter in large saute pan over medium high heat.  Add filets and brown on all sides.  When filets have reached desired doneness, remove from pan and set aside in warm oven.  Add remaining butter, shallots, mushrooms, and thyme.  Saute until shallots and mushrooms are softened. 

Creamy Crab Sauce Preparation:

Add sherry, tomato paste, cream and optional brandy to ingredients in pan and blend well. Simmer for one minute.  Gently incorporate Lump Crab Meat and simmer until heated thoroughly.  Adjust seasoning with salt, pepper and hot sauce.  Gently spoon sauce over filets to serve.

Ingredients:

1 lb. Lump Crab Meat

1 Tbsp. scallions, diced

10 oz. swiss cheese, shredded

1 cup mayonnaise

1 tsp. salt

1 tsp. fresh lemon juice

1 baguette, sliced into about 1/4 inch thick rounds

Preheat oven to 375 degrees F.  Gently combine crab meat and Swiss cheese.  Add remaining ingredients, being careful not to break up crab lumps. Spread baguette rounds onto baking pan.  Top each round with crab meat mixture. Bake at 375 degrees F for 15-20 minutes or until golden brown.

Yield: Appetizer for 20 people

Ingredients:

1 lb. Lump Crab Meat

10 Saltine crackers, crushed

1 large egg

2 Tbsp. ranch dressing

2 tsp. chili garlic paste

2 tsp. lime juice

1 Tbsp. cilantro

2 Tbsp. olive oil

Sauce:

1 medium avocado, roughly mashed

1/2 tsp. chipotle chili powder

1/2 tsp. lemon juice

Salt and pepper to taste

1/4 cup mayonnaise

Prepare Sauce: Combine mayonnaise, chili powder, avocado, lemon juice, salt and pepper in a small mixing bowl and blend well. Chill.

Prepare Cakes: In a large mixing bowl, gently combine crab meat, crackers, egg, ranch dressing, garlic paste, lime juice, and cilantro. Form into 4-6 crab cakes. Saute in olive oil until golden brown on both sides. Serve with dollops of avocado mayonnaise.

Yield: 3-4 Servings

Ingredients:

1 lb. Lump Crab Meat

1 egg

2 tsp. Worcestershire sauce

1/4 tsp. dry mustard

2 Tbsp. mayonnaise

1 tsp. lemon juice

1 Tbsp. mustard

1 Tbsp. melted butter

1 tsp. parsley flakes

1 tsp. Old Bay Seasoning

1/2 cup breadcrumbs

In a mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Pan fry until evenly brown on each side and reach an internal temperature of approximately 165 degrees F.

Yield: 6 Crab Cakes

Ingredients:

1/2 lb. Backfin Crab Meat

1 lb. Jumbo Lump Crab Meat

1/4 cup chopped parsley

3/4 cup original Ritz crackers, crushed

1 large egg

3/4 tsp. Worcestershire sauce

3/4 tsp. lemon juice

3/4 tsp. Old Bay Seasoning

3/4 tsp. Dijon mustard

1/2 cup mayonnaise

Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl.  Place the crab meat, parsley, and crushed Ritz crackers into a separate bowl.  Mix very lightly to combine.  Add the wet ingredients to the crab mixture and combine lightly.  Portion into 5-ounce cakes and broil.

Yield: 6 Crab Cakes